Marmalade Cake

Ingredients:

• 1 cup orange marmalade
• Peel of 1 orange, grated
• 1 cup water
• 1/2 cup oil
• 1/2 cup walnuts, chopped
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ground cloves

First of all, preheat oven to 250°C. Combine oil, water, chopped walnuts, peel of orange and marmalade in a bowl. Sift flour and add dry ingredients to flour.

Mix together and pour into greased 9-inch square pan. Bake for about 35-40 minutes.

Marmalade Cake

Applesauce Cake

Ingredients:

• 1/2 cup vegetable shortening
• 1/2 cup sugar
• 1 1/2 tsp. baking soda
• 1 1/2 cups applesauce
• 1 tsp. vanilla
• 2 cups all purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt

First of all, preheat oven to 250°C. After this, cream together shortening and sugar and than add combined applesauce, soda and vanilla. Do not be concerned if mixture separates, it will be blend as ingredients are added.

Add the sifted flour, baking powder and salt. Mix well and turn into a greased 8-inch square pan. Bake for 45 minutes. Applesauce cake is ready for serving. Enjoy

Applesauce Cake

Belgrade Almond Cake

Ingredients:

• 8 eggs
• 125 g. sugar
• 100 g. almonds (skinned and cut in small pieces)
• 50 g. flour

Separate egg yolks from egg whites. Beat the egg yolks with sugar and add the almonds. Mix the egg whites with the flour until it becomes a thick substance. Spoon the almond mixture in the egg white mixture and then pour everything in a buttered and floured cake pan. Bake the cake in a preheated oven on 190°C for about 45 minutes. After the cake cool down, cut it into three layers.

Ingredients for the filling:

• 10 egg yolks
• 125 gr.sugar
• 1 tbsp flour
• 1.2 l. milk
• 1 vanilla pod (ground)
• 380 g. butter

Beat the egg yolks with the sugar, add flour and mix well. Stir in the milk and add vanilla. Cook this mixture au bain marie, stirring all the time until the mixture has thickened. Remove from the fire and stir until it becomes cool again. Cream the butter with a mixer and add it to the filling.

Spread the filling over the three layers of the cake and put the cake together again. Cover the complete outside of the cake with the remained filling. Decorate the cake with some almonds and let it cool down completely before serving.

Source: Zofona.com

Belgrade Almond Cake

Bosnian tufahije

Ingredients:

• 6 cooking apples
• 200g. walnuts, finely chopped
• 100g. sultanas
• 500g. sugar
• 200g. whipping cream

Tufahije is a Balkan dessert made of walnut-stuffed apples stewed in water with sugar, very popular in Bosnia and Herzegovina. Tufahije were introduced during the Ottoman rule, the dessert probably originating from Persia. Here are the directions for preparing:

Peel and core the apples and than mix the walnuts and sultanas. Arrange apples on a baking dish and fill with the walnut mixture. Dissolve the sugar in 1l. water and pour over the apples. Bake until the apples are soft but not soggy! Serve cold with whipped cream.

Source: recipes.wikia.com

Photo: recipes.wikia.com

Bosnian tufahije

Turkish Baklava

Ingredients:

• 20-30 thin layers of dough for the pie
• 300g. butter for sprinkling dough layers and greasing
• 300g. ground walnuts and 300g. ground almonds for filling
• 600g. sugar, 2-3dl. water and 1 vanilla-bean for the syrup

Grease tepsiya with butter, place in two dough layers and sprinkle each with melted butter. Sprinkle every second layer of dough with mixed walnuts and almonds. Repeat until all has been used, then cut into equal squares. Each square can be cut diagonally to get triangles.
Pour some melted butter over each piece obtained by cutting. Preheat the oven to 200°C and bake for about 40-50 minutes. Towards the end reduce heat to 150°C.

In the meantime prepare syrup:
Pour water over sugar and add vanilla. Cook until syrup is so thick that it drips from the mixing spoon like honey.

Cook baked "Baklava" a little, pour warm syrup over and leave to stand until all the syrup is absorbed.

Photos:

Turkish Baklava

Dry walnut pie

Ingredients:

• 500g. ready-made layers of dough for the pie
• 400-500g. ground walnuts
• 100-150g. raisins
• 250g. sugar
• 1 sachet vanilla sugar
• oil for sprinkling dough layers and for greasing

Syrup:

• 400-450g. sugar
• 1dl. water
• 1 vanilla-bean or 1 sachet vanilla sugar
• 1 lemon

Grease a cake tin and place 2-3 dough layers in and sprinkle with oil. Mix walnuts, raisins and vanilla sugar. Spread some of the mixture over the dough layers, then again place a couple of dough layers sprinkled with oil, then walnuts. Repeat until all the dough layers and walnuts have been used and finish with 2-3 sprinkled dough layers.
Before baking, cut the pie in the tin into small squares. Bake in the oven preheated to 200°C until nicely brown. In the meantime prepare syrup: pour water over sugar, add vanilla and lemon cut into rounds. Simmer for about 20 minutes until the syrup is nearly tick.
Pour hot syrup over baked pie, put bake into lukewarm oven and leave for a further 15-20 minutes to absorb the syrup. When cooled turn the pie on to a plate and leave to stand for 1-2 days until completely dry. If it is kept in a dry and cool place, Bulgarian dry walnut cake can be used up to 10 days.

Related recipes:

• Romanian walnut sweet bread
• Albanian walnut cake with lemon glaze

Dry walnut pie

Sour cherry pie from Vojvodina

Ingredients:

• 500g. ready-made layers of dough for the pie
• 100g. ground walnuts or breadcrumbs
• 1dl. oil or melted butter for sprinkling
• 1kg. sour cherries
• 300g. sugar
• 2 sachets vanilla sugar
• 3 egg yolks
• 1dl. double cream
• powdered sugar for dusting
• oil or butter for greasing

Wash sour cherries, drain and remove stones. If frozen, thraw out. Leave them in a sieve or strainer so as not to be too juicy. Take 3 dough layers at time, sprinkle each with oil or butter. Sprinkle the third with some ground walnuts or breadcrumbs. Mix sour cherries and sugar, put some over the dough layers, sprinkle with vanilla sugar, roll up and place in a greased cake tin. Repeat until all the dough layers and cherries have been used. Bake for 30-40 minutes i the oven preheated to 170°C until slightly brown. If wanted, the pies can be brushed with well beaten egg yolks and cream, when the pies are half-baked. In that case turn the heat up towards the end, to brown nicely.

Sour cherry pie from Vojvodina

Bosnian easy cake

Ingredients:

• 2 cups flour
• 1 cup granulated sugar
• 1 cup oil
• 1 cup water
• 3 tablespoons cocoa
• 1 teaspoon baking soda

This is a traditional and simple Bosnian cake using basic kitchen ingredients:
Preheat oven to 350 degrees F. and then combine all dry ingredients. Add wet ingredients, stir until well combined. Pour into 2 greased cake pans. Bake in oven until set, when wooden rod or toothpick is inserted and comes out clean.

Source: Recipezaar.com

Bosnian easy cake

Vanilici

Ingredients:

• 500g. pork fat
• 8tbsp. sugar
• lemon
• 2 eggs
• 2 egg yokes
• 1kg. flour
• powdered sugar

Beat well the pork fat and the sugar. Add the lemon juice, 2 eggs and 2 egg yokes, mix with the flour and make a dough. Spread the dough in one 1,5cm thick layer and make molds with a small glass. Stick two by two with marmalade between and bake at 200°C. When baked toss each cookie in powdered sugar. These cookies are very often prepared in Macedonia for Christmas and Easter.

Vanilici

Fritters with yeast

Ingredients:

• 25g. yeast
• 300g. flour
• 1dl. milk
• 30g. sugar
• 2 egg yolks
• 40g. butter or margarine
• 1 tbsp. rum
• a pinch of salt
• 2dl. oil for frying
• powdered sugar for dusting
• apricot jam or fruit syrup

Crumble yeast, mix with a teaspoon of sugar and a tablespoon of milk and leave in a warm place to rise. Sift flour, heat a little, pour in luke-warm milk, add sugar, egg yolks, melted butter or margarine and the creamed yeast. Mix well and work into a smooth dough with mixing spoon until it does not stick any more to the walls of the dish. Dust with flour and leave in a warm place to rise (it is ready for frying when it has doubled in bulk). Heat oil well, mix the dough lightly. Dip a tablespoon into heated oil, take up spoonfuls of dough and drop into hot oil. Do not put to many at the time so that they can rise and fry evenly. When brown, dry on absorbent paper, arrange on serving plate and dust with powdered sugar. Serve warm. Apricot jam or some fruit syrup can be served with fritters.

Fritters with yeast

Cheese Cakes

Ingredients:

• 1 package frozen puff pastry
• 200-300g. soft unsalted cheese
• 2 egg yolks
• 50g. sugar
• salt
• 1 egg for brushing over

Thaw out puff pastry, roll out with a pin and cut into bigger squares. Beat egg yolks and sugar untillfoamy, add cheese passed through sieve or crushed well, salt. Mix all well. Place some filling over each square of puff pastry, joining the ends of the pastry together. Beat the egg well and brush the cakes in and bake in the oven preheated to 250°C until nicely brown. Do not open the oven for the first 15 minutes of baking. When done, the cakes can be sprinkled with powder sugar.

Cheese Cakes

Albanian walnut cake with lemon glaze

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1/3 cup plain yogurt
• 1/3 cup buttermilk
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1 TBS lemon rind, grated
• 1 cup toasted walnuts, chopped

Glaze ingredients:

• 3/4 cup water
• 1 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 cup fresh lemon juice
• 1/4 tsp ground allspice
• dash of ground cloves

Preheat the oven to 150°C. For the cake, cream together the butter and sugar until light and fluffy and then mix in the eggs. Blend the yogurt with the buttermilk. Sift together the dry ingredients and add them alternately with the yogurt mixture into the egg mixture. Stir in the lemon rind and walnuts. Pour the batter into a buttered 9 x 13 inch baking pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out mostly clean. The cake should still be moist.

Meanwhile, make the glaze by simmering together all the ingredients, covered, for about 15 minutes. When the cake is done, remove it from the oven, turn the oven off, pour the glaze over the hot cake, and return it to the oven for about 10 minutes.

This recipe is published in cookbook: Sundays at Moosewood Restaurant

Albanian walnut cake with lemon glaze

Sutlijach

Ingredients:

• 1l. milk
• 2/3 cup sugar
• 1 tablespoon unsalted butter
• 1 lemon zest strip
• 1 cinnamon stick
• 1.5l. water
• pinch of salt
• 1/2 cup white rice
• 3 egg yolks
• ground cinnamon for garnish
• almonds for garnish, optional

Sutlijach or rice pudding is a delicious Macedonian sweet dish. Here is the directions how to prepare it:
In a saucepan over medium-high heat, combine the milk, sugar, butter, lemon zest and cinnamon stick. Heats until small bubbles appear along the edge of the pan and then remove from the heat. Let stand for 30 minutes to develop the flavors.
Meanwhile, in another saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender, 15-20 minutes. Drain.
Place the saucepan holding the milk mixture over medium heat and bring to a simmer. Add the rice and simmer uncovered, stirring often, until thickened, 15-20 minutes. Remove the lemon zest and cinnamon stick and discard.
In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. Gradually add about 1 cup (8 fl oz/ 250 ml) of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly. Cook over very, very low heat, stirring constantly, for 5 minutes.
Spoon the pudding into individual dessert bowls or one large serving bowl. Sprinkle with cinnamon and top with toasted almonds, if using. Serve sutlijach at room temperature.

Sutlijach

Roled-up cheese pie

Ingredients:

• 500g. thin layers of dough for the pie
• 750g. fresh unsalted cow cheese
• 3 egg yolks
• 3 tablespoons double cream
• 50g. sugar
• 60g. raisins

Crush cheese well or pass through a sieve, add egg yolks, cream and sugar. Mix all well, add washed raisins, cleaned and wiped. In the end blenad in stiffly beaten egg whites. Place two layers of dough at a time on a clean table cloth, sprinkle each with melted lard, put some filling over one half of the dough layer, roll up and put into a cake tin greased with lard. Sprinkle with melted lard again. Repeat until all the dough layers and filling have been used. Bake in the over preheated to 175°C until brown. Cool the pies a little, then dust with powdered sugar which can be mixed with vanilla sugar.

Roled-up cheese pie

Dilber Dudagi-Fried cakes

Ingredients:

• 500g. flour
• 1/2l. water
• 150g. sugar
• 50g. butter
• 3 eggs
• salt
• 1-2dl. oil
• sugar to roll in
• 100g. mixed walnuts, almonds, pistachios

Mix flour with water in a pan, add sugar and stirring constantly bring to the boil. Add butter, mix firmly with a wooden mixing spoon and cook at medium heat until the butter is thick. Draw aside and cool. Then mix in eggs, one by one stirring well every time. Add salt. Toss on to the board dredged with flour and knead until quite smooth. Take the bits of dough slightly bigger then walnuts, shape into round flat cakes, than fold each up to look like "lips". Fry in heated oil to brown nicely. Drain fried cakes on absorbent paper, then roll in sugar and sprinkle with mixture of chopped walnuts, almonds and pistachios.

(Photo is taken from here)

Dilber Dudagi-Fried cakes

Walnut sweet bread

Ingredients:

• 1kg. flour
• 300g. sugar
• 1-1/2 cups milk
• 6 eggs
• 50g. yeast
• 200g. butter
• tablespoons oil
• vanilla stick and salt

Make a starter from yeast and a teaspoon of sugar. Mix until the consistency of sour cream, add 2-3 tablespoons tepid milk, a little flour and mix well; sprinkle some flour on top, cover and let sit in a warm place to rise. Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the range, covered, to keep warm.
Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously. Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time. Then add 3 whipped egg whites. When you finish this step, start kneading. Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms. Cover with a cloth and then something thicker (like a blanket). Leave in a warm place to triple in bulk. If during kneading the dough seems too hard, you may add a little milk. If, on the contrary, the dough seems too soft, you may add a little flour.
Recipe by: Roxana Aldea and Cristina Strahan
Source

Walnut sweet bread

Fried cakes

Fried cakes