Archive | September, 2010

Torta Del Cielo / Almond Cake

29 Sep

This is my first time using almonds in baking. I chose to bake this recipe because I love almonds, never baked it and because I bought a new food processor so it was easy for me to grind the almonds. I love my new food processor. It does everything.

I do love to eat raw almonds, I do love all kind of nuts. So I thought it’s time to try it in baking. I looked through a book I have for an easy almond cake recipe and I found this Torta del Cielo.

The cake turned out to be very delicious. It was rich, moist, fluffy. Everyone liked it. So here is the recipe, if you find it nice, try it and tell me what you think.


Continue reading


Feast Of Saint Memas

18 Sep

Our village, Deirmimas is named in honour of Saint Memas, “Deir” means convent, and “Mimas” refers to Saint Memas or Mamas, a third-century shepherd who preached Christianity and had a lion as a protector. He was persecuted and became a martyr. Later on, in the middle ages, in his honour, a convent was built on top of a hill surrounded by olive trees. And a village grew next to this convent and was named Deirmimas.

Every year, on the 15th of September, our village celebrates this feast and organizes few activities. One of them is preparing different kind of finger-food, prepared by the ladies, arranging them on tables placed next to the church. This year I wanted to offer something, so I thought of some nice and easy sweets, the first thing that came up to my mind was the traditional Sfouf. And I’m glad I baked it because there were only two kind of desserts in addition to fruits.

 Enjoy the pictures.

seems like a fire but it's not, it is the sunlight breaking through the clouds

Scenes From My Beloved Village

18 Sep

I have been spending almost every weekend of this summer at my village, at this beautiful southern village, Deirmimas, existing on a hill, surrounded by nature, green and great mountains, overlooking at the Litani river. And this village is known for the production of good-quality olives and olive oil, its delicious figs, grapes and pomegranates. I toured the narrow alleys of the village, I love walking around those old, picturesque houses, enjoying strong breeze, beautiful scenes, and being close to nature and I took few pictures and posted them here. Hope you enjoy them.

Pear Cake

4 Sep

A relative gave me a cake book she has and that she’s not using anymore, since she knows my passion for baking. The other night we were invited at her house, so I decided to choose a recipe from that book and surprise her. I chose to use pears because it’s still the season, and because the cake contains cinnamon, and me love cinnamon, specially added on the pancakes with some drizzled honey.

Pear Cake

– 4 pears, peeled and cored

– 2 tbsp water

– 200g flour

– 2 tsp baking powder

– 100 g brown sugar

– 4 tbsp milk

– 2 tbsp honey

– 2 tsp ground cinnamon

– 2 egg whites

Preheat the oven at 150C and grease a 20 cm cake tin. Put 1 pear in a food processor with the water and blend until smooth. Transfer to a mixing bowl.

Sieve the flour and baking powder. Beat in the sugar, milk, honey, cinnamon. Mix well. Chop 2 pears and add to the mixture.

Whisk the egg whites until peaks form, and gently fold into the mixture till blended.

Slice the remaining pear and arrange the slices on the base tin. Spoon the cake in the tin and bake for 45- 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Let the cake cool for 10 minutes before unmolding and let cool completely on a wire rack.