recipes

Lemony French Cake with Simple Lemon Icing

Lemony French Cake with Simple Lemon Icing

This delicate lemony French cake, reminiscent of a classic pound cake, is even better when left overnight. With a light, zesty icing, it’s a perfect treat for Mother’s Day or any occasion that calls for a refreshing citrus dessert.
Portions:8
Preparation Time: 15 minuten
Cooking Time:40 minuten
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Equipment

  • 8-inch (20-cm) round cake pan
  • Mixing bowls
  • whisk,
  • Sifter
  • Cooling rack
  • spatula

Ingrediënten

For the cake:

  • 1½ cups 188 g all-purpose flour
  • 1 cup 120 g powdered sugar
  • 2 teaspoons baking powder
  • 1 cup 240 g plain or vanilla soy or other nondairy yogurt
  • ½ cup 120 ml canola oil
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pure lemon extract
  • 1 teaspoon lemon zest
  • Nonstick cooking spray

For the icing:

  • ¾ cup 90 g powdered sugar
  • 1 to 2 tablespoons 15 to 30 ml fresh lemon juice

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) round cake pan with nonstick spray.
  • In a large bowl, whisk together the yogurt, oil, vanilla extract, lemon extract, and lemon zest.
  • Sift the flour, powdered sugar, and baking powder on top of the wet ingredients.
  • Stir gently to combine, being careful not to overmix.
  • Pour the batter into the prepared cake pan.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan on a wire rack for 1 hour before removing.
  • Allow it to cool completely before icing.
  • To make the icing, sift the powdered sugar into a bowl.
  • Gradually add the lemon juice, stirring continuously until smooth and lump-free.
  • The icing should be thick enough to coat the back of a spoon but still spreadable.
  • Spread the icing evenly over the cooled cake with a spatula.
  • Chill before serving for the best flavor and texture.

Notes / Tips / Wine Advice:

Serving Tip:

Let the cake sit overnight for an even richer flavor. For extra indulgence, double the icing or add a dusting of powdered sugar before serving.

Wine Advice:

Pair with a sparkling Prosecco or a light, citrusy Sauvignon Blanc to complement the lemony notes.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 42 g | Protein: 3 g | Fat: 11 g | Fiber: 1 g | Sugar: 27 g | Salt: 0.2 g
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Recipe Category Cake / Dessert / Treats
Country French
Holliday: Mothersday
Season: Spring
Diets Dairy free / Egg-Free / Vegan / Vegetarian

Carrot Cake with Orange Frosting

Carrot Cake with Orange Frosting

Get your dose of veggies in cake form! This moist carrot cake with zesty orange frosting is the perfect treat for Easter celebrations or any time you crave a delicious, spiced dessert.
Portions:8
Preparation Time: 20 minuten
Cooking Time:25 minuten
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Equipment

  • 2 x 8-inch (20-cm) round or square cake pans
  • Mixing bowls
  • whisk,
  • electric mixer
  • wire rack
  • Sifter

Ingrediënten

For the cake:

  • 2 cups 240 g whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1 cup 192 g Sucanat
  • 2 cups 200 g grated carrots (not packed)
  • 1 cup 160 ml plain soy or other nondairy milk
  • ¼ cup 60 ml canola oil
  • ½ cup 162 g unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • Nonstick cooking spray

For the frosting:

  • ¼ cup 48 g nondairy vegetable shortening
  • ¼ cup 56 g nondairy butter
  • 2 cups 240 g powdered sugar
  • 1 to 3 tablespoons 15 to 45 ml fresh orange juice
  • 2 teaspoons grated orange zest

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat two 8-inch (20-cm) cake pans with nonstick spray.
  • In a medium bowl, whisk together the milk, oil, applesauce, Sucanat, vanilla, cinnamon, and salt until combined.
  • In a large bowl, combine the flour and baking powder.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the grated carrots.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool for a few minutes, then transfer them to a wire rack to cool completely.
  • To make the frosting, beat together the shortening and butter using an electric mixer.
  • Sift the powdered sugar over the mixture and beat until combined.
  • Gradually add the orange juice, one tablespoon at a time, and beat until the frosting is fluffy.
  • Stir in the grated orange zest.
  • Apply a layer of frosting on one cake, then top with the second cake.
  • Spread the remaining frosting over the top and refrigerate until ready to serve.

Notes / Tips / Wine Advice:

Serving Tip:

Serve chilled or at room temperature with a sprinkle of extra orange zest for a fresh citrus burst.

Wine Advice:

Pair with a light, citrusy dessert wine like Moscato d’Asti or a late-harvest Riesling.

Nutritional Information

Calories: 310 kcal | Carbohydrates: 50 g | Protein: 3 g | Fat: 12 g | Fiber: 3 g | Sugar: 30 g | Salt: 0.3 g
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Recipe Category Cake / Dessert / Treats
Country American
Holliday: Easter
Season: Spring
Diets Dairy free / Egg-Free / Vegan / Vegetarian

Classic Yellow Butter Cake

Classic Yellow Butter Cake

This Classic Yellow Butter Cake is a timeless dessert that never goes out of style. With its rich buttery flavor and soft, fluffy texture, it’s perfect for any occasion, from birthdays to casual get-togethers. Whether you’re making it as a simple cake or for a special celebration, this easy-to-make treat will surely impress with every bite.
Portions:8
Preparation Time: 15 minuten
Cooking Time:30 minuten
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Equipment

  • 9-inch (23-cm) cake pan
  • Mixing bowls (medium and large)
  • electric mixer
  • Measuring spoons and cups
  • Nonstick cooking spray
  • spatula
  • wire rack

Ingrediënten

For the cake:

  • 3 cups 375 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup 112 g nondairy butter, softened
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 15 ml pure vanilla extract
  • ¾ cup 170 g nondairy yogurt

Optional Frosting:

  • 1 recipe Chocolate Agave Frosting

Instructies

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat a 9-inch (23-cm) cake pan with nonstick spray.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy.
  • Add the vanilla extract and yogurt to the butter mixture and beat until smooth and creamy.
  • Gradually add the flour mixture, mixing on low speed until just combined.
  • Do not overmix.
  • Pour the batter evenly into the prepared cake pan.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack before frosting with Chocolate Agave Frosting, if desired.

Notes / Tips / Wine Advice:

Serving Tip:
For a fun twist, serve with fresh berries or a scoop of dairy-free vanilla ice cream.
Wine Advice:
Pair with a sweet dessert wine like a Tawny Port or a late-harvest Chenin Blanc.

Nutritional Information

Calories: 270 kcal | Carbohydrates: 46 g | Protein: 4 g | Fat: 8 g | Fiber: 1 g | Sugar: 22 g | Salt: 0.3 g
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Recipe Category Cake / Dessert / Rustic Baking
Country American
Holliday: Birthday
Season: All seasons
Diets Dairy free / Egg-Free / Vegan

Triple Vanilla Delight Cake

Triple Vanilla Delight Cake

A rich and aromatic vanilla-infused cake featuring three layers of vanilla goodness! This soft and fluffy dessert is perfect for birthdays, celebrations, or simply indulging in a vanilla lover’s dream.
Portions:8
Preparation Time: 15 minuten
Cooking Time:30 minuten
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Equipment

  • 9-inch (23-cm) cake pan
  • Mixing bowls (large and medium)
  • whisk,
  • Measuring spoons and cups
  • Nonstick cooking spray
  • spatula
  • wire rack

Ingrediënten

For the cake:

  • 3 cups 375 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder
  • ¼ teaspoon salt
  • ¾ cup 170 g vanilla nondairy yogurt
  • 1 cup 200 g granulated sugar
  • ¼ cup 60 ml canola oil
  • 2 tablespoons 30 ml pure vanilla extract
  • Scrapings from 1 vanilla bean

Optional Frosting:

Instructies

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat a 9-inch (23-cm) cake pan with nonstick spray.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, vanilla powder, and salt.
  • In a separate bowl, mix the yogurt, sugar, oil, vanilla extract, and vanilla bean scrapings until smooth.
  • Gently fold the wet ingredients into the dry ingredients, stirring just until combined.
  • Do not overmix.
  • Pour the batter evenly into the prepared cake pan and smooth the top.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack before frosting, if desired.
  • If using frosting, spread evenly over the cake and enjoy!

Notes / Tips / Wine Advice:

Serving Tip:
For an extra vanilla boost, serve with a scoop of vanilla bean ice cream or a drizzle of vanilla-infused syrup.
Wine Advice:
Pair with a sweet white wine such as a late-harvest Riesling or a Moscato d’Asti.

Nutritional Information

Calories: 260 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 7 g | Fiber: 1 g | Sugar: 22 g | Salt: 0.3 g
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Recipe Category Cake / Dessert / Rustic Baking
Country French
Holliday: Birthday
Season: All seasons
Diets Dairy free / Egg-Free / Vegan

Orange Almond Cake with Citrus Glaze

Orange Almond Cake with Citrus Glaze

A moist and tender cake bursting with citrus and almond flavors, topped with a delicate orange glaze. Perfect for Easter celebrations or a springtime treat, this easy-to-make cake is a delightful balance of warm spices and bright citrus.
Portions:6
Preparation Time: 15 minuten
Cooking Time:24 minuten
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Equipment

  • 8-inch (20 cm) square baking pan
  • Mixing bowls (medium and large)
  • whisk,
  • Measuring spoons and cups
  • Icing spatula,
  • wire rack
  • Nonstick cooking spray

Ingrediënten

For the cake:

  • 2½ tablespoons 18 g flax meal
  • 3 tablespoons 45 ml water
  • 1 cup 160 g whole wheat pastry flour
  • ½ cup 54 g finely ground toasted almonds
  • ½ cup 96 g raw sugar
  • ½ teaspoon ground cardamom
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup 180 ml fresh orange juice
  • ¼ cup 60 ml canola oil
  • 1 teaspoon pure orange extract
  • ½ teaspoon pure almond extract

For the icing:

  • ½ cup 60 g powdered sugar
  • 1 tablespoon 15 ml fresh orange juice

Instructies

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick spray.
  • In a medium bowl, whisk together the flax meal and water.
  • Set aside for a few minutes to thicken.
  • In a large bowl, whisk together the flour, ground almonds, sugar, cardamom, salt, baking powder, and baking soda.
  • Whisk the orange juice, oil, and extracts into the flax mixture until well combined.
  • Gently fold the wet ingredients into the dry ingredients, stirring until just combined.
  • Do not overmix.
  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 30 minutes before transferring to a wire rack.
  • Allow to cool completely before icing.
  • For the icing, mix the powdered sugar and orange juice (adding juice drop by drop) in a bowl, stirring until smooth.
  • Spread the icing evenly over the cooled cake using an icing spatula.
  • Let the icing set before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with fresh orange slices or a scoop of dairy-free vanilla ice cream for an indulgent dessert.
Wine Advice:
Pair with a light, floral white wine like a Muscat or a citrusy Albariño.

Nutritional Information

Calories: 210 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 9 g | Fiber: 3 g | Sugar: 18 g | Salt: 0.2 g
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Recipe Category Cake / Dessert / Rustic Baking
Country Spain
Holliday: Easter
Season: Spring
Diets Dairy free / Egg-Free / Vegan

Ultimate Triple Vanilla Cake

Ultimate Triple Vanilla Cake

Portions:8
Preparation Time: 15 minuten
Cooking Time:30 minuten
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Notes / Tips / Wine Advice:

Serving Tip:
For an elegant presentation, garnish with fresh berries or edible flowers before serving.
Wine Advice:
Pair with a sweet white wine like Moscato or a vanilla-infused dessert wine.

Nutritional Information

Calories: 270 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 8 g | Fiber: 1 g | Sugar: 22 g | Salt: 0.3 g
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Recipe Category Cake / Dessert / Rustic Baking
Country French
Holliday: Birthday
Season: All seasons
Diets Dairy free / Egg-Free / Vegan

Moist Orange Almond Cake with Citrus Icing

Moist Orange Almond Cake with Citrus Icing

A moist and fragrant cake bursting with citrus and almond flavors, topped with a light orange icing. This easy-to-make treat is perfect for springtime gatherings and pairs beautifully with a cup of tea. Try it with blood oranges for an extra vibrant touch!
Portions:6
Preparation Time: 15 minuten
Cooking Time:24 minuten
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Equipment

  • 8-inch (20 cm) square baking pan
  • Mixing bowls (medium and large)
  • whisk,
  • Measuring spoons and cups
  • Icing spatula,
  • wire rack
  • Nonstick cooking spray

Ingrediënten

For the cake:

  • 2½ tablespoons 18 g flax meal
  • 3 tablespoons 45 ml water
  • 1½ cups 160 g whole wheat pastry flour
  • ½ cup 54 g finely ground toasted almonds
  • ½ cup 96 g raw sugar
  • ½ teaspoon ground cardamom
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup 180 ml fresh orange juice
  • ¼ cup 60 ml canola oil
  • 1 teaspoon pure orange extract
  • ½ teaspoon pure almond extract

For the icing:

  • ½ cup 60 g powdered sugar
  • 1 tablespoon 15 ml fresh orange juice

Instructies

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick spray.
  • In a medium bowl, whisk together the flax meal and water.
  • Set aside for a few minutes to thicken.
  • In a large bowl, whisk together the flour, ground almonds, sugar, cardamom, salt, baking powder, and baking soda.
  • Whisk the orange juice, oil, and extracts into the flax mixture until well combined.
  • Gently fold the wet ingredients into the dry ingredients, stirring until just combined.
  • Do not overmix.
  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 30 minutes before transferring to a wire rack.
  • Allow to cool completely before icing.
  • For the icing, mix the powdered sugar and orange juice (adding juice drop by drop) in a bowl, stirring until smooth.
  • Spread the icing evenly over the cooled cake using an icing spatula.
  • Let the icing set before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with fresh orange slices or a scoop of dairy-free vanilla ice cream for an indulgent dessert.
Wine Advice:
Pair with a chilled glass of Moscato or a light, citrusy white wine like Albariño.

Nutritional Information

Calories: 210 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 9 g | Fiber: 3 g | Sugar: 18 g | Salt: 0.2 g
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Recipe Category Cake / Dessert / Rustic Baking
Country Spain
Holliday: Easter
Season: Spring
Diets Dairy free / Egg-Free / Vegan

Boozy Cranberry Bundt Cakes

Boozy Cranberry Bundt Cakes

Indulge in these moist and fluffy cranberry cakes with a boozy twist! Infused with vodka and orange liqueur, these mini Bundt cakes are perfect for festive gatherings. The tart cranberries balance the sweetness, while agave syrup adds a unique caramelized touch.
Portions:12
Preparation Time: 15 minuten
Cooking Time:40 minuten
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Equipment

Ingrediënten

  • 2 cups 240 g whole wheat pastry flour
  • 2 teaspoons arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup 120 ml plain almond or other nondairy milk
  • 2 tablespoons 30 ml fresh orange juice
  • 2 tablespoons 30 ml vodka
  • 2 tablespoons 30 ml triple sec or other orange-flavored liqueur
  • 2 teaspoons pure vanilla extract
  • ¼ cup 60 ml canola oil
  • 1 cup 224 g agave nectar
  • 1 cup 95 g fresh or frozen cranberries

Instructies

  • Preheat oven to 325°F (170°C, gas mark 3).
  • Lightly coat mini Bundt cake pans or muffin tin with nonstick cooking spray.
  • In a large bowl, whisk together the flour, arrowroot powder, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together the milk, orange juice, vodka, triple sec, vanilla, oil, and agave nectar.
  • Fold the wet ingredients into the dry, stirring until just combined.
  • Be careful not to overmix.
  • Gently fold in the cranberries.
  • Divide the batter evenly among the prepared pans.
  • For mini Bundt cakes: Bake for 20 minutes, then cover with foil and bake for another 20 minutes, or until a toothpick inserted in the center comes out clean.
  • For cupcakes: Bake for 15 minutes, cover with foil, then bake for an additional 5 to 10 minutes until done.
  • Allow cakes to cool on a wire rack for 30 minutes before removing them from the pans.
  • Let cool completely before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a dusting of powdered sugar or a drizzle of orange glaze for an extra festive touch.
Wine Advice:
Pair with a glass of sparkling Moscato or a citrusy Prosecco to complement the orange and cranberry flavors.

Nutritional Information

Calories: 230 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 7 g | Fiber: 3 g | Sugar: 18 g | Salt: 0.3 g
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Recipe Category Alcohol / Beverage / Cake / Dessert
Country American
Holliday: Christmas
Season: Winter
Diets Dairy free / Vegan

Spiced Brandy Fruitcake Minis

Spiced Brandy Fruitcake Minis

Sophisticated mini fruitcakes with brandy-soaked fruits and nuts, perfect for gifting.
Portions:6
Preparation Time: 20 minuten
Cooking Time:30 minuten
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Equipment

  • 6 mini loaf tins
  • Large mixing bowls
  • Measuring cups and spoons
  • Nonstick cooking spray
  • Saucepan
  • whisk,

Ingrediënten

Almond extract, pure:

  • 1 teaspoon

All-purpose flour:

  • 4 cups 500 g

Baking powder:

  • 2 teaspoons

Baking soda:

  • 2 teaspoons

Brandy:

  • 1 cup 235 ml

Candied fruit and nut mixture (reserved):

  • 2 cups 284 g

Cardamom, ground:

  • ½ teaspoon

Cherries, dried:

  • 1 cup 120 g

Cinnamon, ground:

  • ½ teaspoon

Cranberries, dried:

  • 1 cup 120 g

Nondairy butter:

  • 2 tablespoons 28 g

Nondairy yogurt, plain or vanilla:

  • ¾ cup 170 g

Pineapple, dried:

  • 1 cup 120 g

Pineapple juice:

  • 1¼ cups 180 ml

Plums, dried, quartered:

  • 1 cup 170 g

Raisins:

  • 1 cup 160 g

Salt:

  • ½ teaspoon

Soy or other nondairy milk, plain or vanilla:

  • ½ cup 120 ml

Sugar, granulated:

  • 1 cup 200 g + ½ cup (100g)

Vanilla extract, pure:

  • 1 tablespoon 15 ml + 1 teaspoon

Walnuts halves, broken:

  • 4 ounces 112 g

Pecan halves, broken:

  • 4 ounces 112 g

Apricots, dried, quartered:

  • 1 cup 160 g

Instructies

  • In a large bowl, combine dried fruits and nuts.
  • Pour brandy over the mixture, cover, and let soak overnight.
  • Reserve 2 cups of the fruit and nut mixture for the topping.
  • Preheat oven to 375°F (190°C, gas mark 5).
  • Spray 6 mini loaf tins with nonstick spray.
  • In a bowl, whisk flour, baking powder, baking soda, salt, cardamom, and cinnamon.
  • In a separate bowl, whisk yogurt, pineapple juice, sugar, vanilla, almond extract, and nondairy milk.
  • Fold wet ingredients into dry ingredients, avoiding overmixing.
  • Fold in the soaked fruit and nut mixture.
  • Divide batter evenly among loaf tins.
  • Bake for 30 minutes, or until a toothpick comes out clean.
  • While baking, prepare the topping.
  • In a saucepan, combine reserved fruit and nut mixture, butter, sugar, and vanilla.
  • Heat over medium-high heat, stirring until sugar and butter melt.
  • Remove from heat.
  • Cool cakes completely.
  • Spoon topping evenly over each cake.

Notes / Tips / Wine Advice:

Serving Tip:

Wrap cooled cakes in parchment paper and store in an airtight container for enhanced flavor.

Wine Advice:

A rich, sweet dessert wine like Port or Madeira complements the fruitcake’s flavors.

Nutritional Information

Calories: 700 kcal | Carbohydrates: 110 g | Protein: 15 g | Fat: 30 g | Fiber: 12 g | Sugar: 70 g | Salt: 1 g
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Recipe Category Cake / Dessert / Gift-Giving
Country England
Holliday: Christmas
Season: Winter
Diets Vegetarian

Vanilla Wafer Pie Crust

Vanilla Wafer Pie Crust

A simple, flavorful vanilla wafer pie crust, perfect for any creamy filling.
Portions:1
Preparation Time: 15 minuten
Cooking Time:10 minuten
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Equipment

  • 8- or 9-inch pie dish,
  • Food processor or resealable plastic bag
  • Measuring cups and spoons
  • oven

Ingrediënten

  • Ground cinnamon: ¼ teaspoon
  • Nondairy butter melted: ½ cup (112 g)
  • Vanilla wafer cookies: 10 ounces 284 g

Instructies

  • Crush vanilla wafer cookies into fine crumbs using a food processor or by placing them in a resealable plastic bag and rolling over them.
  • Mix ground cinnamon into the cookie crumbs.
  • Pour the crumb mixture into the center of an 8- or 9-inch pie dish.
  • Pour melted nondairy butter over the crumbs.
  • Work the butter into the crumbs with your fingers until evenly moistened.
  • Press the mixture firmly into the sides and bottom of the dish to form a crust.
  • Refrigerate for 1 hour to stiffen.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake the crust for 10 minutes.
  • Fill with your favorite pie filling.

Notes / Tips / Wine Advice:

Nutritional values variation:

It’s tricky to give exact nutritional values without knowing the precise brand of vanilla wafers and nondairy butter used, as those can vary. A generous estimate has been entered in Nutrition.

Serving Tip:

Serve chilled with a creamy fruit filling, such as strawberry or banana cream.

Wine Advice:

A sweet dessert wine like Moscato or a light-bodied Riesling pairs well with sweet pie fillings.

Nutritional Information

Calories: 1500 kcal | Carbohydrates: 250 g | Protein: 20 g | Fat: 70 g | Fiber: 10 g | Sugar: 150 g | Salt: 1300 g
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Recipe Category Dessert / no-bake / Pastry
Country American
Holliday: Thanksgiving
Season: Autumn
Diets Vegetarian
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