Skip to content
LoginRegister
WhatToEat.Today
Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

6 recipes

Hodu gwaja

Hodu gwaja (호두과자) were first sold at Cheonan station in South Chungcheong in the 1930s, and the town's walnut orchards still supply the pieces of nut hidden in every one. Today you find them in paper bags at every motorway service station in Korea: bite-sized, walnut-shaped cakes with a soft, eggy shell around sweet red bean paste and a chunk of walnut. They are made in a hinged cast-iron mould; a madeleine or Japanese takoyaki pan works too, though the shape will differ. Eat them warm, on the day. Chef's tip: heat the mould properly before the first batch; the first cakes are always the palest, so judge doneness by the colour of the later ones.

50 minKoreanBaking
by KrazyBadal 0 views

Chajá

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 minParaguayanBaking
by KrazyBadal 0 views

Lebanese date cake

A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.

70 minMiddle EasternBaking
by KrazyBadal 0 views

Arabian date pinwheels

Crumbly, buttery biscuit dough is rolled out, spread with a soft date filling flavoured with cinnamon and lemon, rolled into logs, sliced and baked into pretty pinwheels. They make a big batch of 50 and keep well in an airtight tin. Serve with tea, or with ice cream as a dessert.

60 minMiddle EasternBaking
by KrazyBadal 0 views

Ma'amoul

Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.

80 minMiddle EasternBaking
by KrazyBadal 0 views

Semolina cake

A moist eggless cake made with semolina, coconut and yogurt, baked with slivered almonds on the bottom and top and moistened with orange juice. Serve with coconut ice cream or custard sauce.

45 minMiddle EasternBaking
by KrazyBadal 0 views