Dessert Archives - International Cuisine

West African Lime Cake (Keke)

February 24, 2022 By Darlene at International Cuisine

West African Lime cake called Keke is a wonderful dessert that is not too sweet and is super easy to make. It was the perfect ending to our Togolese meal.

This is such an easy recipe it only has 6 ingredients just sugar, butter, eggs, lime , flour and baking powder. Easy peasy to throw together. The peanut topping is optional. It only takes 25 – 30 minutes to cook.

This recipe makes an 8×8 square pan or a an eight inch cake pan would work too. I thought the consistency of it was more like a brownie than a cake but we loved it and hope you do too!

What other dishes Can I Make for A Togolese meal

Togo has some other great dishes you can serve for an authentic meal. Togo Grilled Chicken recipe, Djenkoume which is a tomato cornmeal recipe, Togolese spaghetti Salad to name a few.

Did you know that Togo’s capital city, Lome’ is considered to be one of the most beautiful cities in all of West Africa? It has broad boulevards and a cosmopolitan atmosphere. It used to be referred to as the “Paris of West Africa” and the “Pearl of West Africa”.

The capital city Lome’ got its name from the alo trees that used to grow around the city. The Ewe word was alotime which means “among the alo plants“.

If you would like to learn more about the country of Togo, its traditions, food and culture be sure to check out “Our Journey to Togo” there you will also find more authentic and ancestral recipes like this popular Togolese Spaghetti Salad.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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5 from 2 votes

West African Lime Cake

A quick and easy West African Dessert recipe that whips up in a jiffy!

Course Dessert

Cuisine Togolese, West African

Prep Time 10 minutes

Cook Time 25 minutes

Servings pieces

Calories 249kcal

Author Darlene at International Cuisine

Ingredients

1 cup Sugar white
2 1/2 Tbsp Butter Softened
2 Large Eggs
1 lime juiced
1 1/2 cups flour all purpose
2 1/4 tsp Baking Powder
2 Tbsps peanuts chopped

Instructions

Preheat Oven to 300 degrees
Grease and flour a 8x8 square pan or 8"round cake tin
Cream together the butter and sugar until light and fluffy with a hand mixer.
Add eggs in one at a time until incorporated and then add in the lime juice mix together.
Stir in the flour and baking powder until all is well combined.
Pour batter into the baking pan
Bake for 25 minutes until top is lightly browned and a toothpick comes out clean. Let cool
Garnish with crushed peanuts if using and serve.

Nutrition

Thai Bananas in Coconut Milk Recipe

January 27, 2022 By Darlene at International Cuisine

Thai bananas in coconut milk recipe is easy and fun to make. A delicious way to end your Thai meal. Thai desserts often include some type of fruit.

Thailand is known for its exotic fresh fruits and coconut milk is often used in many of their delicious recipes. Bananas of course are grown in their tropical climate and even come in different colors and sizes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

It is called either Kluai buat chi or Kluay bod Chii and is a classic Thai dessert. Garnish it with a few sesame seeds and a piece of a pandan leaf for a nice presentation.

We made this Thai bananas in coconut milk recipe at the cooking class in Chiang Mai so you can be assured this is an authentic Thai popular dish.

Ingredient List

Pandan Leaves: You may have to make a trip to your local Asian market to pick up some pandan leaves. They are popular throughout Southeast Asia and often used in dessert recipes. It imparts a unique flavor when you add it to the coconut milk and water while it is heating up. This dish can be made ahead and served at room temperature.

Coconut Milk or Coconut Cream can be used but we made ours with a combination of coconut milk and water. Of course ideally you can make your own from a fresh coconut but if that is not possible just use it out of a box or can.

Thai bananas come in many forms you could use baby bananas, Cavendish bananas or lady finger bananas just make sure they are nice and ripe bananas. The smaller bananas seem to have better flavor than large bananas.

Palm Sugar is another ingredient that you will need. It usually comes in a brick or little discs when you buy them at the Asian market and then they can be grated. You could alway use brown sugar, white sugar or even coconut sugar in a pinch but palm sugar adds a lovely caramelized flavor that is slightly different.

Toasted sesame seeds are also something you can find at your Asian market. They are sprinkled on as a garnish and add a nice texture to it.

A few notes on making the banana dessert

When you mix coconut milk and water along with the Pandan leaves into the medium saucepan or small pot you will want to bring it up to medium heat. Avoid high heat while bringing it up to temperature. This allows the pandan to flavor the milk properly.

Banana slices are added and just cook them until tender and soft so they add a lovely sweet flavor to the coconut milk dessert.

Make sure to add a pandan leaf to the finished dish Thai people always serve their food taking extra care in the presentation.

I am sure you will love this Thai coconut milk recipe and will serve it often, so quick and easy.

More Authentic Thai dishes

If you are looking for more authentic dishes for an incredible Thai meal be sure to check out the Thai Papaya Salad, Green Curry, Pad Thai or Thai chicken with basil.

If you would like to learn more about the bucolic country of Thailand , its traditions, food and culture be sure to check out “Our Journey to Thailand” there you will also find more authentic and ancestral recipes like this popular Thai salad.

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4.67 from 3 votes

Thai Bananas in Coconut Milk Recipe

A classic Thai dessert recipe that you can whip up in a jiffy

Course Dessert

Cuisine Southeast Asian, Thai

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 240kcal

Author Darlene at International Cuisine

Ingredients

1 cup coconut milk
1 cup water
2 Tbsp palm sugar
4 bananas ripe
2 pandan leaf cut into 1 inch pieces except saving two longer ones for garnish
1 pinch salt
1 tsp toasted sesame seeds

Instructions

in a medium sauce pan pour in the coconut milk, water, Pandan Leaves stir to combine. Heat gently over medium heat
Add in the bananas and cook until soft.
Add salt to taste
Serve with some sesame seeds on top
Garnish with a folded pandan leaf and even a flower

Nutrition

Kashata (Peanut Brittle with Cardamon and Coconut)

January 6, 2022 By Darlene at International Cuisine

Kashata is a flavorful peanut brittle that is found all over Tanzania as well as other East African countries. It is a sweet snack or dessert. It can come in all sorts of shapes and sizes and flavored with other spices. I love it with just an hint of cardamon and think you will too.

Do you love peanut brittle? I do, and this Kashata is really a wonderful and easy treat to make at home. Just fair warning, you really have to watch it while the sugar is dissolving and caramelizing or it can go south in a hurry.

I enjoyed Kashata often while in Tanzania on safari and it reminds me of my amazing trip every time I make it.

Did you know that Freddie Mercury of Queen was actually born in Stonetown in Zanzibar?

If you would like to learn more be sure to check out “Our Journey to Tanzania”.

You can also find more authentic recipes like Chips za Taro (taro chips) Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Kashata (Peanut brittle with cardamon and coocut)

A wonderful sweet quick and easy treat popular in Tanzania and many other East African nations

Course Dessert

Cuisine East African, Tanzanian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings pieces

Calories 213kcal

Author Darlene at International Cuisine

Ingredients

1 3/4 cups sugar
1/2 cup coconut milk
1/2 tsp cardamon, ground
1/2 tsp salt
2 cups roasted peanuts lightly chopped
1/2 cup coconut flakes

Instructions

Get your peanuts and coconut flakes ready and near the stove before you start
You will need an 8 x 8 inch square pan spray it with cooking oil or grease it.
In a good thick sauce pan add in the sugar, coconut milk, cardamon and salt.
Turn on to medium heat, stirring until the sugar dissolves and becomes liquid. Stop stirring and you can swirl the pan if need be to keep the sugar from burning. Just when the sugar starts to caramelize quickly add in the peanuts and coconut flakes and stir.
Remove immediately and spread the thick mixture into your pan.
When it is cool cut or break it into pieces.

Nutrition

Yule Log Cake Perfect for the Winter Solstice

December 19, 2021 By Darlene at International Cuisine

Yule log cake is a tradition that goes way back to the late 1800’s. In France during the days of Napoleon, he banned burning fires in fireplaces because he was concerned that it could spread disease. In order to keep the tradition of the yule log alive, a clever baker came up with a cake in the shape of a log. It is called Buche de Noel. They can be found everywhere during the holidays and it is a decadent treat. I am not going to say this is easy to make. I tried three different recipes and this one finally worked out. Rich butter cream frosting on light fluffy vanilla cake.

This year in 2021 the winter solstice happens in the northern hemisphere on December 21st at 10:59 am EST. It is the perfect time to take a moment, to be thankful for your blessings and set your intentions and dreams for the new season.

Why not make this delicious yule log cake and enjoy it along with some wassail for an authentic Winter solstice experience. I love to write down my dreams and stuff them in a pine cone and burn it on the longest night of the year. It is also a wonderful time to simply let go of the things that are holding you back.

I am wishing for you that you all your hopes and dreams come true and that you truly take a moment to breath and recognize the change of the season.

No matter what your religion or beliefs, it is something we all share in together as humans. How do you plan to celebrate the solstice? I would love it if you let me know in the comments below.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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5 from 1 vote

Yule Log Cake

The perfect cake to celebrate the solstice

Course Dessert

Cuisine French

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings servings

Calories 1014kcal

Author International Cuisine

Ingredients

Sponge cake:
4 eggs room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup cake flour sifted
Chocolate buttercream:
7 egg whites
1 1/3 cups granulated sugar
6 ounces unsweetened chocolate melted and cooled
1/2 teaspoon instant espresso powder
1/2 teaspoon vanilla extract
3 cups plus 3 tablespoons butter softened

Instructions

How to make Yule Log Cake
Preheat the oven to 400 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar a little at a time, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture.
Once the flour is incorporated into the batter, stop mixing.
Gently spread the batter into the prepared pan. Bake the cake for 10-14 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.
To make the chocolate buttercream:
In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment.
In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes.
Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If it becomes runny you can chill it for a bit and then proceed.
To assemble the chocolate yule log:
Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. If you are adventurous you can cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log.
Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
Chill the cake and serve.

Nutrition

Sour Cream Coffee Cake

December 19, 2021 By Darlene at International Cuisine

This sour cream coffee cake recipe has been in my husband’s family since he can remember. It was always a treat on Christmas morning.

It is interesting to note how some recipes are reserved for the holiday’s. This has been true for his side of the family since he can remember, and now for mine too.

Anyone that has had some often asks…. are you making that sour cream coffee cake again this year? Sort of a reminder of how much it is loved.

One year when my husband and I were hosting my side of the family for Christmas, I made a coffee cake and set it out on the counter. By the time we woke up in the morning, there was simply a little crumb in a corner with a note that said “left for Dan.” Ever since that occurred, I make my husband his own.

Now we give smaller individual coffee cakes as gifts. Yes, it has come to that! It simply says “home for the holidays!” Feel free to make this delicious coffee cake a new tradition in your family, trust me you will be a hero!

A couple of small notes, please use margarine as butter is simply too rich.

Also, when you half the batter just make a thin layer on the bottom as you want to make sure there is enough to cover the top.

I find using the back side of a spoon works best to spread the batter over the cinnamon and sugar layer.

Be sure not to overcook it, if anything under cook it slightly and then heat up a piece in the microwave for about 15 seconds and savor it with a cup of coffee or tea.

Happy Holidays!

What is your favorite holiday recipe? I would love to hear about your family’s traditions.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Sour Cream Coffee Cake

Our family tradition for Christmas morning.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings coffee cake

Calories 5142kcal

Author International Cuisine

Ingredients

1/2 lb margarine 2 cubes
1 cup Sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
For the filling and topping:
1/3 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 cup chopped walnuts

Instructions

Preheat oven to 350 degrees
Cream together the margarine and sugar until light and fluffy
Add eggs one at a time and beat until smooth
Sift flour, baking powder, soda and salt and mix well into the margarine and sugar mixture.
Stir in the sour cream and add vanilla.
Mix together the filling/topping ingredients in a separate bowl
In a 13x9 greased pan turn 1/2 the batter in the pan, top with 1/2 the filling.
Add the rest of the batter spreading evenly and sprinkle the rest of the topping .
Bake at 350 degrees for 25 to 30 minutes.
DO NOT OVER COOK.
Test with a tooth pick and Enjoy warm!

Nutrition

Tajik Cookies (Cream Cheese Cookies)

May 27, 2021 By Darlene at International Cuisine

Tajik Cookies are made with the cream cheese in the dough. They are stuffed with a little pocket of raisins and walnuts and dipped in sugar. They went perfectly with the green tea which is considered to be the national drink of Tajikistan.

Honestly these cookies were fun to make and everybody loved them! The cream cheese in the dough makes for a very light and delicate cookie. A true delight! These cookies can be found in Uzbekistan as well.

Fruit could also be used as a dessert for either country. Apples and pears came originally from this region and Uzbekistan is said to have the sweetest melons in the world.

Did you know that there is a strikingly beautiful mountain lake in Tajikistan called Iskanderkul? It gets its name from Alexander the Great and is believed to be where his horse, Bucephalus, drowned in a battle. The water appears to change color during the day from turquoise to milky white.

If you would like to learn more about Tajikistan an Uzbekistan, check out “Our Journey to Tajikistan and Uzbekistan” be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Tajik bread and plov.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.75 from 4 votes

Tajik Cookies (Cream Cheese Cookies)

These cookies from Tajikistan and Uzbekistan are light, delicate and absolutely delicious. Serve them with green tea for an authentic treat!

Course Dessert

Cuisine Tajikistan, Uzbekistan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Calories 177kcal

Author Darlene at International Cuisine

Ingredients

2 cubes butter
1 pkg Cream Cheese
2 cups flour
1 tsp baking powder
1 tsp vanilla
2 Tbsp raisins
2 Tbsp walnuts chopped
1/4 cup sugar for dusting

Instructions

Preheat oven to 350 degrees F
Leave butter and cream cheese at room temperature.
Soak the raisins and chop the walnuts
In a bowl, mix butter and cream cheese well.
Add in vanilla, flour and baking powder and mix together until a soft dough forms.
Put the sugar on a small plate
Take a spoonful of dough and make a ball about the size of a golf ball.
Flatten the dough and place one side on the sugar. Flip, then put a small bit of raisins and walnuts on sugar side.
Fold in half and place on sugar on one side.
Fold again and place on sugar.
Unfold a little of upper top side.
Bake for 20-25 minutes till the cookies golden brown.
Serve with green tea for an authentic experience.

Nutrition

Syrian Nut Cake (H’risseh)

February 18, 2021 By Darlene at International Cuisine

Syrian nut cake called h’risseh is a delectable cake made with semolina, topped with an assortment of nuts, and then doused with a fragrant sugar syrup. The result is a stunningly beautiful and delicious dessert.

This recipe calls for semolina, you just want to make sure to use coarse semolina flour not fine to achieve the proper texture. I have a link to the proper semolina here. Additionally it calls for superfine sugar which you should be able to find in your local grocery store but I but if you can’t find it I have it linked here. Rose water and Orange Blossom water are used in the fragrant syrup.

The semolina batter is made with butter and yogurt which results in a lovely light and airy cake. Feel free to use whatever nuts you like. This easy to make dessert calls for it to rest in a cool place for about 3 hours so be sure to plan ahead when you want to make it.

Interestingly, the name h’risseh in Lebanon is a savory dish, a porridge made with wheat and meat. In Syria however, there is no confusion everyone knows this Syrian nut cake. It was made famous in a small town not to far from the Capital city Damascus called Nabak on the road to Aleppo.

It should be served with a coffee as would be traditional in Syria. A lovely dessert recipe for just about any occasion.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread. and a wonderful main dish, baked lamb kibbeh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 3 votes

Syrian Nut Cake (H'risseh)

A delicious semolina cake topped with nuts and a fragrant sugar syrup from Syria

Course Dessert

Cuisine Middle Eastern, Syrian

Prep Time 20 minutes

Cook Time 40 minutes

Refrigeration time 3 hours

Total Time 4 hours

Servings

Calories 452kcal

Author Darlene at International Cuisine

Ingredients

For the Batter

1 1/4 cups Semolina flour not fine
6 Tbsp unsalted butter room temperature
1/4 cup sugar superfine
1 1/2 cups Yogurt Whole Milk
1/4 tsp baking soda
1 tsp tahini for greasing the pan

For the topping

1/3 cup almonds blanched
1/3 cup Pistachio nuts
1/3 cup walnut pieces
1/3 cup cashews unsalted

Fragrant Sugar Syrup

1 cup sugar superfine
1 tsp lemon juice fresh
1/2 cup water
1 Tbsp rose water
1 Tbsp orange blossom water

Instructions

In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.
Add in the yogurt, and baking soda and mix well.
Grease a 10" round cake pan with tahini.
Spread the batter in the cake pan and smooth with a spoon.
Cover with plastic wrap, and let rest in the refrigerator for 3 hours.
Preheat the oven to 400 degrees
Remove the batter from the refrigerator and scatter the nuts all over the top.
Bake until the cake is golden 40 minutes
While the cake is cooking make the fragrant syrup
In a saucepan add the sugar, lemon juice and water and place over medium heat.
Bring to a boil, stirring occasionally until the sugar is dissolved. Let it boil for 3 minutes then add in the rose and orange blossom water. Mix and remove from heat.
When the cake is done pour over the syrup and let the cake stand for 30 minutes. It may look like it is too much syrup, but it will be absorbed by the cake.
Slice and serve with coffee

Nutrition

Swiss Walnut Pie (Engadiner Nusstorte)

January 28, 2021 By Darlene at International Cuisine

Swiss walnut pie called engadiner nusstorte just may be the best pie I have ever had. Sometimes it is called a tart instead of pie which actually would make me feel better about making the previous statement. You see my Grandma was an absolute master at making pies, and to declare this was the best pie, well a massive sense of guilt comes over me. I took a piece to my mom and her comment was this was the epitome of pie. Let just say this is one you need to try!

The butter dough is a bit tricky to work with but ended up tasting great. The recipe called for a cover, but I couldn’t roll it out in one piece for the top, so I just pieced together strips. The caramelized walnut filling is easy to make and simply divine.

Choosing a dessert for Switzerland was not easy. They are known for chocolate. They produce and eat more than any other country in the world. Swiss chocolate makers Henri Nestle, and Daniel Peter invented milk chocolate.

If you would like to learn more about this little nation be sure to check out “Our Journey to Switzerland” to learn more. There you will also find more delicious and authentic recipes for Switzerland to go with your Swiss walnut pie like raclette, rosti and a creamy veal main dish called Zurcher geschnetzeltes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Walnut Pie (Engadiner Nusstorte)

An absolutely delicious pie.

Course Dessert

Cuisine Swiss

Prep Time 20 minutes

Cook Time 35 minutes

Refrigeration time 1 hour

Total Time 1 hour 55 minutes

Servings

Calories 680kcal

Author Darlene at International Cuisine

Ingredients

For the dough:

2 cups Flour white plain
¾ cups Sugar white
1 ½ cubes Butter unsalted
1 Egg whole
1 pinch Salt

For the Filling

1 ¼ cup Sugar white
3 cups Walnuts chopped
¾ cup Cream full-fat

Instructions

For the Dough:

Sift flour, cut butter into small cubes (set aside till reached room temperature)
Add all ingredients into a bowl and form to a dough
Set aside (covered) in fridge for 40-60 minutes.
Take dough out, keep about 1/3 for the top crust.
Roll out the rest of the dough and line out pie tin

For the Filling:

-In a sauce pan heat the sugar until golden and caramelized, add walnuts – ensure that they all are coated with the caramelized sugar
Add the cream and let bring to a boil
Remove from heat Let cool down
Then add mixture (not too hot) evenly into the lined out pie tin
Cover with rolled out dough and cover the pie tin. Ensure that the cover reaches the edge press edges or alternatively make into strips like a lattice.
Turn oven on to 430 degrees put pie in as it heat up for 10 minutes, then turn down the temperature to 350 F for approx. 25-35 min or /and till golden brown
Take out
Let cool and then serve with whipped cream / ice cream or simply coffee.

Nutrition

Kladdkaka (Sticky Chocolate Cake)

January 7, 2021 By Darlene at International Cuisine

Kladdkaka is what the Swedish call a sticky gooey chocolate cake. Honestly, I think it is the best cake I have ever had! To me, it was much more like a brownie than a cake, it had a wonderful thin crust that added just the perfect amount of texture to go with the sticky gooey inside. It was sprinkled with just a bit of powdered sugar and a few raspberries. Truly a heavenly bite.

This cake whips up in a hurry and literally in about an hour you can be enjoying this amazing Swedish dessert. I bet you just might even have everything you need without a special trip to the store. It is made with just 7 ingredients, flour, butter, cocoa powder, salt, eggs, sugar and vanilla extract.

In Sweden, they have a tradition called Fika which is a break that occurs two times a day usually for at least 10 minutes and up to 30 minutes. It is a time for socializing and especially enjoying a cup of coffee and a pastry or sweet of some type. Kladdkaka is a perfect Fika dessert to enjoy with a cup of coffee.

Honestly after I ate my piece, I had to give the rest away, or it would have ended up in my belly. Fair warning!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”. There you can also find more authentic recipes like toast skagen, swedish meatballs and a sweet and sour cucumber pickled salad called pressgurka.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Kladdkaka (Sticky Chocolate Cake)

This is one of the most delicious cakes ever! Sticky and gooey on the inside with a little crusty top.

Course Dessert

Cuisine Swedish

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 444kcal

Author Darlene at International Cuisine

Ingredients

1/2 cup butter unsalted
6 Tbsp cocoa powder unsweetened
1 cup all purpose sifted flour
2 large eggs
1 1/2 cups sugar
1/8 tsp salt
2 tsp vanilla extract
powdered sugar optional for dusting
raspberries optional, for garnish

Instructions

Preheat oven to 325 degrees
In a saucepan over medium low heat, melt the butter.
In a bowl mix together the butter, flour, cocoa, sugar and salt
Gently whisk the two eggs and add them to the mixture along with the vanilla. Stir gently until it is all mixed together taking care not to over mix.
Prepare an 8" or 9" cake tin or springform pan. Line the bottom with a piece of parchment paper and then using a bit of butter, grease the top of the paper and sides of the pan, use a bit of cocoa powder to dust over the butter.
Pour the mixture into the dusted pan
Bake for about 25 minutes but do check it after about 20. You want the top firm and the inside gooey but not jiggly.
Let cool for about 30 minutes and then run a knife around the edges and invert on a cake plate if using a tin. Sprinkle with powdered sugar if desired and garnish with a few berries.

Nutrition

Mealie Bread (Corn Bread)

October 29, 2020 By Darlene at International Cuisine

Mealie bread aka corn bread, is a staple in many African countries, as it is in the tiny little country of eSwatini, formerly known as Swaziland. We enjoyed this comforting bread drizzled with honey as our dessert.

This Mealie bread was made with whole corn kernels and it truly made a tender and delicious bread. Corn bread is often dry but that was not the case with this recipe. It is super easy to make especially if you use frozen corn but of course you can use fresh as well. Subsistence farming is commonplace in eSwatini, many people grow their own vegetables including corn, and the ground corn is used in many dishes.

I also used a cute little honey twizzler in the shape of a beehive. Did you know that the beehive is the shape of the homestead huts in eSwatini? It is made with thatched dry grasses and several huts can be seen within the homestead. Did you know that polygamy is legal in this small country? Each wife gets her own beehive hut. They also have separate huts for food storage, cooking and brewing.

If you would like to learn more about this little country be sure to check out “Our Journey to eSwatini” there you will also find more authentic recipes like ostrich in cream sauce, slaai and pumpkin pap.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Mealie Bread aka Corn Bread

A delicious tender corn bread made with corn kernels.

Course Bread, Dessert

Cuisine eSwatini

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings

Calories 287kcal

Author Darlene at International Cuisine

Ingredients

1 1/2 cups frozen corn thawed
2 large eggs
2 Tbsp butter melted
1 cup all-purpose flour
2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
honey to drizzle

Instructions

Preheat the oven to 350F and grease a small loaf pan.
Blend 1 cup of corn, the eggs, and melted butter together until a coarse mixture forms.
Add the remaining 1/2 cup of corn and pulse the mixture one or two more times. Leave many kernels whole.
Whisk together the flour, baking powder, sugar, and salt. Using a large spoon, combine the dry ingredients with corn mixture until a thick mixture forms.
Pour the mixture into the grease loaf pan and bake 30-35 minutes
Let cool for about 15 minutes and then slice and serve with honey.

Nutrition