Desserts to share this mother's day
Let’s share love with theses 3 decadent desserts on mother’s day: Queen of Sheeba cake, Saskatoon berry citrus cake with honey and rose cakes. Each of these desserts feature different flavour profiles and texture. Which one do you want to bake?
- Queen of Sheeba cake
- Decadent chocolate cake inspired by Julia Childs
- Saskatoon citrus cake with honey
- Saskatchewan inspired cake by Jodi Robson – The Great Canadian Baking Show finalist
- Rose cakes
- Delicate rose patisserie featuring Canada grown rose products
Queen of Sheeba Cake
Chocolate and almonds come together beautifully in this decadent French cake. The centre of the cake remains slightly underdone to create a perfect creamy texture. It is covered with a chocolate butter icing and decorated with almonds. Because the cake is so creamy, it does not require icing. You can also decorate it with cocoa powder.
Julia Child’s first taste of French baking was the Queen of Sheeba cake. Julia Child is now recognized for brining French cuisine to the American public with her cookbooks and television programs.
This recipe is an addaption of Julia’s original recipe. We adjusted the steps to simplify the recipe. When preparing this cake ensure to have a good 30 minutes available. There are multiple steps involved in this cake.
Share love with this is classic French dessert!
- Prep Time 30 Minutes
- Cook Time 25 Minutes
- Total Time 55 Minutes
- makes 8 servings
- 4 onces semi sweet chocolate
- 2 tablespooon rum or coffee
- 1/4 lbs unsalted butter (at room temperature)
- 3 eggs (separated)
- 1 pinch salt
- 2/3 cups sugar
- 1/3 cup almond flour
- 1/4 teaspoon almond extract
- 1/2 cup cake flour
- Heat the oven to 350F. Butter and flour an 8 inch round cake pan.
- Separate the eggs. In a bowl, whip the egg whites and salt to stiff peaks.
- In a bowl placed on a pan of simmering water (double boiler), add the chocolate and rum or coffee. Let melt while you complete the other steps.
- In a bowl, cream the butter and sugar with an electric blender until the mixture is light and fluffy - about 3 minutes. Add the egg yolks. Combine.
- With a spatula, blend the melted chocolate into the butter and sugar. Add the almond flour and almond extract.
- Add 1/4 of the egg whites. Fold in with the spatula. Stir in the rest of the egg whites alternating with the flour. Fold in until incorporated. Do not over mix.
- Place the batter in the prepared cake pan. Bake 25 minutes. Let cool before decorating.
Chocolate butter icing
This rich chocolate icing tastes like truffles. It is perfect for the Queen of Sheeba cake or any other dessert you’d like to top with creamy chocolate icing.
- Total Time 10 Minutes
- makes icing for 8 inch cake
- 2 onces semi sweet chocolate
- 2 tablespoon rum or coffee
- 5 to 6 tablespoon unsalted butter (at room temperature)
- In a bowl placed on a pan of simmering water (double boiler), add the chocolate and rum or coffee. Let melt until the chocolate is perfectly smooth.
- Place the bowl on the counter. Beat the butter to the chocolate 1 tbsp at a time.
- Place the bowl with the icing on a larger bowl with a bit of ice and water.
- Beat the icing over the ice until the icing has cooled to a spreading consistency - about 5 minutes.
Saskatoon citrus cake with honey
This Saskatchewan product inspired cake was created by Jodi Robson and features Saskatoon berries and honey. Jodi Robson is a finalist of CBC’s Great Canadian Baking Show (season 3).
Jodi was raised on Okanese First Nation, a reserve 45 minutes outside of Regina. Jodi’s passion for baking was ignited by growing up in the kitchens of her grandmothers.
- Prep Time 15 Minutes
- Cook Time 30-35 Minutes
- Total Time 45-50 Minutes
- makes 13 x 9 inch cake
- 1 cup sugar
- 4 eggs (room temperature)
- 1/2 cup canola oil
- 1 cup honey
- 2 teaspoons grated orange zest
- 1 cup orange juice
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup Fresh Saskatoon berries
- Preheat oven to 350°. Line the bottom of a 13x9-in. baking pan with parchment; grease paper.
- Beat sugar and eggs for 10 minutes. Gradually add oil; combine. Gradually add honey; combine. Add orange zest and orange juice; combine.
- In another bowl, sift flour with next 5 ingredients. On low speed, beat dry ingredients with egg mixture until combined. Increase speed to medium; beat until well mixed. Fold in half of the saskatoons.
- Pour batter into prepared pan; sprinkle with remaining saskatoons. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool; if desired, lightly dust with confectioners' sugar. Cut into squares.
These rose cakes are delicately flavoured petit four batter baked in rose shaped silicone moulds, topped with rose icing sugar and decorated with rose petals.
This recipe features Canadian rose product producer Rose des Champs – owned by Karine Martineau. This is not a paid partnership, we simply love the quality and taste of Karine’s products.
You can also make these cakes with rose water found in grocery stores. You will easily find it in the ethnic section. Italian Star Deli in Regina also carries rose water.
- Prep Time 15 Minutes
- Cook Time 30 Minutes
- Total Time 45-50 Minutes
- makes 9 small cakes
- 1/2 cup flour
- A pinch of salt
- 3/4 cup sugar
- 1 cup ground almond
- 2 tablespoons amaretto liqueur
- 1/2 teaspoon rose water*
- 4 eggs
- 1 tablespoon icing sugar
- 1 teaspoon dried rose petal + more to garnish
- Preheat oven to 350°. Butter and sugar the cake moulds.
- In a bowl, combine the flour and salt. Set aside.
- In another bowl, cream the butter and sugar with an electric mixer. Add the ground almonds and amaretto and stir to blend. Add the eggs, one at a time, beating until smooth. On low speed, add the dry ingredients. Spoon the batter into the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould onto a wire rack and let cool completely.
- Pour batter into prepared pan; sprinkle with remaining saskatoons. Bake until a toothpick inserted in center comes out clean, 30 minutes.
- In a spice or coffee grinder, reduce the rose petals in powder. Add the icing sugar. Combine.
- Using a sieve, dust the rose sugar on the rose cakes. Garnish with rose petals.