1 cup unsalted butter, softened, plus more for the pan
11⁄2 cups sugar
4 large eggs
Zest of 1 lemon
1 teaspoon almond extract
2 tablespoons rosewater
For the labneh frosting:
11⁄2 cups labneh
1 cup confectioners’ sugar
1 tablespoon rosewater
1⁄2 teaspoon pure vanilla extract
Pinch of kosher salt
Dried rose petals, for topping
PREPARATION
Make the cake: Preheat the oven to 350°. Grease the bottom of a 9-inch round cake pan with butter and line the bottom with parchment paper; set aside. Place the pistachios in a food processor and pulse until they’re coarsely chopped. Scoop out 2 tablespoons and set them aside for the topping. Blend the remaining pistachios until they’re finely ground. Add
the flour, almond meal and salt and pulse a few times to combine. makes one 9-inch cake
In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each, then add the lemon zest, almond extract and rosewater. Add the dry mixture and mix until just combined. Pour the batter into the pan and use a spatula to smooth the top. Bake the cake until the top is golden and a toothpick inserted into the center comes out clean (begin checking for doneness at 50 minutes). Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.
Make the labneh frosting: In a medium bowl, stir together the labneh, sugar, rosewater, vanilla and salt until the mixture is smooth. Cover the top of the cooled cake with the frosting. Top with the reserved pistachios and a few sprinkles of dried rose petals. Enjoy!
A recipe can usually be considered “original” if you have changed three or more major ingredients, or three or more steps in the recipe process, and have written everything in your own words.
Your local food bank can help you find food today, even if you need temporary help. They partner with food pantries, soup kitchens, and meal programs in your local community to give away free food. Enter your zip code to find the food bank partnering with Feeding America.
It means making smart or clever adjustments that make cooking quicker and easier. Think of it as pandemic cooking 2.0—good, healthy food made convenient. It's all about sheet pan dinners, pressure cookers and any meal you can make in one vessel. It likely involves fewer steps and fewer ingredients.
Recipes themselves are generally not protected by copyright. This is because they are considered to be a collection of facts and ideas, which are not copyrightable. However, the expression of the recipe can be protected by copyright. This includes the written instructions.
The general rule [...] is that three major [emphasis added] changes are required to make a recipe "yours." However, even if you make such changes, it is a professional courtesy to acknowledge the source of or inspiration for the recipe.
Fresh fruits and vegetables: Many fresh fruits and vegetables can be kept for up to a week if stored properly. Some examples include apples, oranges, carrots, celery, lettuce, and broccoli. Cooked grains: Cooked rice, quinoa, and other grains can be stored in an airtight container in the refrigerator for up to a week.
Soups, stews, and chili are the ideal meal prep because they last a little longer than most meals (up to five or six days) AND they're extremely freezer-friendly. If you're new to meal prep and are nervous about how foods taste after a few days, I recommend starting with a soup, stew, or chili.
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