ROMANIAN APPLE CAKE
This is a wonderfully simple, yet delicious cake! It is so moist and fresh, it will surely be a favorite with your family, just like it is with mine! The main length of the preparation time is cutting and peeling the apples. A mixture of apples works great, although I usually use Golden Delicious.
Provided by RAVRAM
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Cut the apples into 1 inch wedges. Set aside.
- In a large bowl, whisk together the eggs and sugar until blended. Mix in the baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 50.2 g, Cholesterol 46.5 mg, Fat 20.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3 g, Sodium 123.6 mg, Sugar 31.4 g
ASA RANSOM HOUSE'S ROMAN APPLE CAKE
Provided by gennyblake
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Cream sugar, shortening, butter, salt, mace and cinnamon. Add egg and mix incorporated. Sift flour with soda and baking powder. Alternately, add flour mixture and milk to creamed mixture. Fold apples in last. Pour into 2 greased and floured 9" cake pans. Bake at 375 degrees F for 30-35 minutes. Recipe Source: Asa Ransom House B&B, St. Clarence, NY
GERMAN APPLE CAKE
This is a great cake to make if you have extra apples in the house. If you don't have any apples, you can substitute peaches or plums.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 8-inch square cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.
- In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
- In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.
ANCIENT ROMAN CHEESECAKE (SAVILLUM)
If your planning a toga party or just want a taste of ancient Rome, this is an authentic version of an ancient Roman cheese cake. Its pretty different from a New York style though. This cheesecake can be served either warm or cold.
Provided by Namaste Mama
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
- Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.
- Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 25.4 g, Cholesterol 78.5 mg, Fat 4.2 g, Fiber 0.4 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 62.8 mg, Sugar 17.7 g
ROMAN BREAKFAST CAKE
Of course this cake is good at lunch, at dinner, after school, afternoon or after midnight, but I call it a breakfast cake because it reminds me of a lemon cake I had with coffee every morning that I was in Rome. The cake is tall and golden, lightly lemony and most like a sponge cake - it's soft and stretchy: Pull it gently, and it will tug itself back into shape. If you have a tube pan, use it; if you don't, choose a Bundt pan with as few curves, crannies and crenellations as possible (fewer nooks make unmolding easier). When there are berries in the market, I fold them into the batter at the end. During the rest of the year, I go with straight lemon, although you could certainly make this cake with orange or a mix of citrus. Like so many of my favorite recipes, this is one that you can play with.
Provided by Dorie Greenspan
Categories cakes
Time 3h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Center a rack in the oven, and heat it to 350. Generously butter a 10-inch tube pan (or use a Bundt pan with minimal crannies), dust the interior with flour and tap out the excess. Be assiduous - this cake is a sticker. Alternatively, use baker's spray.
- Whisk together the flour, baking powder and 1/4 teaspoon of the salt; set aside.
- Using a mixer with a whisk attachment, beat the egg whites and the remaining 1/4 teaspoon salt on medium-high speed until they form firm, glossy peaks. (If you're using a stand mixer, scrape the whites into another bowl. No need to rinse the mixer bowl.)
- Fit the mixer with the paddle attachment. Put the sugar and lemon zest in the mixer/mixing bowl, and rub them together until the mixture is fragrant. Add the yolks, and beat on medium speed for 3 minutes, scraping the bowl as needed - the batter will be thick, pale and shiny. With the mixer on medium, pour in the oil and continue to beat for another 3 minutes. Mix in the lemon juice, vanilla and lemon oil, if using, then scrape the bowl well. Turn off the mixer, add the dry ingredients and pulse the mixer a few times to start incorporating them. Work on low until the flour is blended into the batter, which will be smooth and thick.
- Beat the whites briskly with a whisk (to restiffen them and incorporate any liquid in the bowl), and scrape a few spoonfuls over the batter. Use a flexible spatula to stir them in and lighten the batter. Turn the rest of the whites into the bowl, and fold them in gingerly. If you're using the berries, gently fold them in just before the whites are fully incorporated. Scrape the batter into the pan, and level the top.
- Bake the cake for 45 to 50 minutes, until lightly browned; a tester inserted deep into the cake should come out clean. Transfer to a rack, and wait 5 minutes. Run a blunt knife around the edges of the pan to loosen the cake (if possible - it's not easy with a Bundt), invert onto the rack and unmold. Cool to room temperature. Dust with confectioners' sugar, if you like.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 26 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 388 milligrams, Sugar 51 grams, TransFat 0 grams
ROMAN APPLE CRUMB CAKE
I love anything with apple and cinnamon and had to give this one a try. It's comfort food - great with vanilla ice cream or on its own. My kids love this as a snacking cake and it freezes well.
Provided by KLV2993
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Cream the margarine and sugar.
- Add the eggs, milk, and vanilla and beat well.
- Add the rest of the dry ingredients and mix.
- Fold in the chopped apples.
- Pour batter into a floured 9x13 pan.
- Mix all the topping ingredients together and sprinkle over batter.
- Bake cake at 350 for 35 minutes.
ROMANIAN APPLE CAKE
Make and share this Romanian Apple Cake recipe from Food.com.
Provided by CookingMonster
Categories Dessert
Time 1h10m
Yield 1 9x13 cakepan
Number Of Ingredients 9
Steps:
- Cut apples into 1 inch wedges. Set aside.
- In large bowl whisk together eggs and sugar until blended.
- Mix in baking soda,oil, cinnamon and vanilla.
- Stir in flour, just until moistened.
- Fold in apples and walnuts.
- Pour batter into 9x13 inch pan.
- Bake at 350 degrees for about 55 minutes.
Nutrition Facts : Calories 4821.8, Fat 239, SaturatedFat 31.9, Cholesterol 558, Sodium 1491.8, Carbohydrate 633.2, Fiber 35.9, Sugar 399.2, Protein 60.5
ROMAN APPLE CAKE
Steps:
- Preheat oven to 325F Pare, core, and slice apple thinly, as if for apple pie. Cut butter into small pieces. In a bowl combine butter and first 5 ingredients. Crumble mixture with your hands until blended, but not oily. In a second bowl, beat buttermilk, egg, and baking soda until blended. Add 1/2 of the dry mixture and whisk till thoroughtly combined, but still lumpy. Pour into greased deep 9" cake pan. Cover with the sliced apple. Cover with remaining dry mixture. Dot top with additional pieces of butter and sprinkle with cinnamon (optional). Bake for about an hour. Serve warm. Top with a scoop of vanilla or cinnamon ice cream, if desired.
ROMAN STEAKS
This simple recipe, which is adapted from "Mediterranean Cooking" by Paula Wolfert, was brought to the Times by Julia Reed in a 2004 article about easy Italian cooking. Ms. Reed said it was her favorite summer steak recipe, and for good reason: It requires very little effort and just a handful of ingredients to yield spectacular results.
Provided by Julia Reed
Categories dinner, easy, weekday, meat, main course
Time 2h25m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, pound the garlic and rosemary to a paste. Stir in the olive oil and season with pepper and a little salt. Place steaks in a shallow baking dish. Rub both sides with salt and pepper and coat with the olive-oil mixture. Cover with plastic wrap, and marinate for up to 2 hours at room temperature, or refrigerate for several hours or up to overnight, turning once or twice.
- If steaks have been refrigerated, let them come to room temperature before cooking. Prepare outdoor grill or place broiler rack 4 to 6 inches from the heat source and heat broiler.
- Remove steaks from marinade and pat dry with paper towels. Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare). Place on warmed serving platter and squeeze lemon over each steak.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 41 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 19 grams, Sodium 512 milligrams, Sugar 0 grams, TransFat 2 grams
More about "romanapplecake recipes"
HOW TO COOK A ROMAN SWEET CAKE: 10 STEPS (WITH …
From wikihow.com
12 AUTHENTIC ROMAN PASTA RECIPES. – THE PASTA PROJECT
From the-pasta-project.com
ANCIENT ROMAN CHEESECAKE - DELICIOUS ITALY
From deliciousitaly.com
HOW TO MAKE GERMAN APPLE CAKE JUST LIKE OMA | TASTE …
From tasteofhome.com
ROMAN HONEY CAKES RECIPE - COOKSINFO
From cooksinfo.com
ANCIENT ROMAN CHEESECAKE | LISA'S KITCHEN | VEGETARIAN …
From foodandspice.com
2000 YEAR OLD CAKE RECIPE FROM ANCIENT ROME
From howtocookthat.net
DORIE GREENSPAN » ROMAN HOLIDAY: A LEMON CAKE …
From doriegreenspan.com
APPLE CAKE RECIPES, BAKING TIPS, AND MORE! | VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
ANCIENT ROMAN DESSERT RECIPES – ANCIENT-ROME.INFO
From ancient-rome.info
A WALK IN THE WOODS: ROMAN APPLE CAKE
From thesilverlode.blogspot.com
EVERYONE'S FAVORITE FRUITCAKE | KING ARTHUR BAKING
From kingarthurbaking.com
ROMAN APPLE CAKE - MIGONIS HOME
From migonishome.com
ROMAN APPLE CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STICKY APPLE CAKE — ALISON ROMAN
From alisoneroman.com
ROMAN APPLE CAKE RECIPE - FOOD.COM | RECIPE | ROMAN FOOD, …
From pinterest.com
ROMAN APPLE CAKE AND AUTUMN - A MATCH MADE IN HEAVEN
From meemaweats.com
WHY IS ROMAN APPLE CAKE IMPORTANT TO ROMAN CULTURE? - ANSWERS
From history.answers.com
RECIPE FOR ROMAN APPLE BUNDT CAKE WITH PENUCHE DRIZZLE
From almanac.com
ANCIENT ROMAN CAKE/TORTA ANTICA ROMA RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
DELICIOUS BROWN BUTTER APPLE CAKE | HOME MOVIES WITH ALISON …
From youtube.com
STICKY APPLE CAKE - BY ALISON ROMAN - A NEWSLETTER
From anewsletter.alisoneroman.com
STICKY APPLE CAKE - BY ALISON ROMAN - A NEWSLETTER
From anewsletter.alisoneroman.com
ROMAN APPLE CAKE, RECIPE PETITCHEF
From en.petitchef.com
DESSERTS & BAKED GOODS — ALISON ROMAN
From alisoneroman.com
ROMAN APPLE CAKE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
ANCIENT ROMAN CAKE RECIPES – ANCIENT-ROME.INFO
From ancient-rome.info
ROMAN APPLE CAKE RECIPE - FOOD.COM | RECIPE | APPLE CAKE, CAKE …
From pinterest.ca
ROMAN APPLE CAKE - RECIPE | COOKS.COM
From cooks.com
CARAMEL APPLE CAKE - PREPPY KITCHEN
From preppykitchen.com
APPLE PIE- ROMANIAN STYLE - THE BOSSY KITCHEN
From thebossykitchen.com
APPLE COFFEE CAKE - CLEVERLY SIMPLE
From cleverlysimple.com
ROMAN APPLE CAKE - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love