Memorial Day honors those inside the militia who have made the ultimate sacrifice for our freedom. The vacation is also the unofficial start of summertime, the season of outside grilling, and the circle of relatives barbecues. What to convey to the fish fry year after year may be a task, but a few recipes with a Greek twist can make the barbecue memorable. Enjoy the following dessert recipes at your Memorial Day celebration or any time of the year.
Strawberry and Blueberry Cake
2 cups unbleached, all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
half teaspoon of floor cinnamon
half teaspoon Greek sea salt
1 cup flour, nuts, toasted hazelnuts, almonds, or walnuts, or a combination, if desired
4 tablespoons Greek extra virgin olive oil
half a cup of sugar
1/4 cup Greek honey
1 cup plain Greek yogurt
4 eggs
1 teaspoon natural vanilla extract
For the topping:
Whipped cream or vanilla ice cream, as desired
Strawberries
Blueberries
Grease and flour a 9 by way of -inch deep baking pan with a fluted edge, if preferred. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Stir in the flour, nuts, and set aside. In the bowl of a stand mixer with the paddle attachment, beat the olive oil and sugar till light and fluffy. Add the honey and yogurt and beat until nicely blended. Add the eggs one after the other, beating properly after each addition. Finally, stir in the vanilla extract. With the mixer on low pace, steadily upload the flour aggregate, and beat till just combined, scraping the edges and bottom of the mixing bowl with a rubber spatula from time to time to ensure the flour and eggs are all included.
Pour the batter into the organized pan and clean the top with a rubber spatula. Bake in a preheated 350-degree oven for about forty minutes to an hour, depending on the dimensions and color of the pan and the electricity of your oven, or till golden brown and a cake tester, toothpick, or skewer inserted in the center comes out clean. Cool the cake for 10 to fifteen minutes on a wire rack earlier than removing it from the pan. Allow the cake to cool completely before redecorating.
Top with whipped cream or ice cream and set up the strawberries and blueberries as preferred.
Lemon Cake
2 cups unbleached, all-purpose flour
1 cup complete wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
half teaspoon salt
1 half cup of sugar
1 cup Greek more virgin olive oil
2 tablespoons finely grated lemon zest
4 tablespoons clean lemon juice
Four massive eggs
half cup of undeniable Greek yogurt
For Lemon Glaze:
1 cup confectioners’ sugar
1 tablespoon finely grated lemon zest
2 tablespoons plus 2 teaspoons sparkling lemon juice
Grease and flour a ten-inch tube pan. Set apart.. Preheat oven to 350°F. In a massive blending bowl, whisk the flour, whole wheat flour, baking powder, baking soda, salt, and sugar together. In a separate bowl, beat the oil, lemon zest, lemon juice, eggs, and yogurt. Add the wet ingredients to the dry and stir till combined. Transfer the batter to the prepared pan and bake in the preheated oven for fifty-five minutes to an hour or until golden brown and a cake tester, skewer, or toothpick inserted in the middle comes out smooth. Cool on a wine rack for 10-15 minutes before removing from the pan. Allow chilling absolutely before topping with a drizzle of Lemon Glaze. To make the Lemon Glaze, whisk together the confectioners’ sugar, finely grated lemon zest, and clean lemon juice till smooth.
