Take a bite of this orange-cream cake and you’ll undoubtedly think of a Creamsicle, albeit one made with freshly squeezed orange juice and pure vanilla extract. It’s wonderful in the winter, when oranges are plentiful, but it’s also a refreshing dessert for a hot summer night when you don’t have any change, or the ice cream truck is miles away.—Tish Boyle

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Ingredients
For the orange cake
1 cup sifted cake flour
1/8 teaspoon salt
4 large eggs
1/2 cup granulated sugar
1 teaspoon finely grated orange zest
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted and cooled

For the orange syrup
1/4 cup granulated sugar
1/4 cup water
1/4 cup freshly squeezed orange juice
2 tablespoons Grand Marnier or Cointreau (optional)

For the orange mousse
1/4 cup water
2 teaspoons unflavored powdered gelatin
1 1/2 tablespoons finely grated orange zest
3/4 cup freshly squeezed orange juice
1/3 cup freshly squeezed lemon juice
3/4 cup granulated sugar
6 large egg yolks
2 tablespoons Grand Marnier or Cointreau (optional)
1 teaspoon vanilla extract
1 1/2 cups heavy cream

For the candied orange zest
3 oranges, scrubbed with a vegetable brush
1 cup granulated sugar
3/4 cup water
1/4 teaspoon cream of tartar
1/2 cup granulated sugar for coating

For the garnish
Whipped cream
Candied orange zest

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Directions
Make the orange cake
1. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch round cake pan. Dust the pan with flour.

2. Sift together the cake flour and salt into a medium bowl. Whisk to combine, and set aside.

3. In the bowl of an electric mixer, whisk together the eggs and sugar by hand. Set the bowl over a saucepan of simmering water (make sure that the bottom of the bowl does not touch the water) and heat, whisking constantly, until the eggs are warm. Transfer the bowl to the electric mixer stand and, using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 8 minutes. Reduce the speed to low and beat in the orange zest and vanilla extract.

4. Sift one-third of the flour mixture over the batter and gently fold it in with a rubber spatula. Sift in the remaining flour mixture in two more additions, again folding in gently. Put the melted butter in a small bowl, scoop about 3/4 cup of the cake batter into the bowl, and stir until blended. Fold this mixture into the remaining cake batter. Scrape the batter into the prepared pan.

5. Bake the cake for 18 to 22 minutes, until the top springs back when lightly touched and a tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes.

6. Invert the cake onto the wire rack and cool completely.

Make the orange syrup
1. In a small saucepan, combine the sugar and water and bring to boil, stirring to dissolve the sugar. Remove the pan from the heat and stir in the orange juice and liqueur, if using. Set aside to cool.

Make the orange mousse
1. Pour the water into a medium saucepan and sprinkle the gelatin over it. Let the gelatin soften for 5 minutes.

2. Whisk the orange zest, orange juice, lemon juice, sugar, and yolks into the gelatin. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and reaches 180°F (82°C) on an instant-read thermometer. Pour the mixture through a fine-mesh sieve into a medium bowl. Stir in the orange liqueur, if using, and vanilla extract.

3. Set the bowl containing the orange mixture in a large bowl filled about one-third of the way with ice water (be careful that the water doesn’t splash into the orange mixture). Stir the orange mixture frequently until it is completely cool, about 10 minutes.

4. In the bowl of an electric mixer, using the whisk attachment, whip the heavy cream at medium-high speed to firm peaks. Fold in the orange mixture. (The mousse should be used immediately.)

Assemble the cake
1. Using a long serrated knife, cut the cake horizontally into 2 layers. Place a cake layer cut side up in the bottom of a 9-by-3-inch pan, centering it in the pan. Generously brush the cake with half of the orange syrup. Scrape half of the mousse onto the cake and, using a small offset metal spatula, spread it into an even layer, letting the mousse fill the gap between the cake and the side of the pan. Center the remaining cake layer, cut side up, on top. Brush with the remaining orange syrup. Scrape the remaining mousse on top and spread it into an even layer as before.

2. Refrigerate the cake for at least 3 hours, until set.

Make the candied orange zest
1. Using a sharp paring knife, remove the peel of each orange in vertical strips, trying not to include any of the bitter white pith. If any of the pith remains, place each strip, pith side up, on a cutting board and use the paring knife, with the blade parallel to the board, to carefully slice it off. Cut the zest into fine julienne strips.

2. Half fill a medium saucepan with water and bring it to a boil. Add the strips of zest, reduce the heat to a simmer, and simmer for about 15 minutes. Drain and rinse the zest.

3. In the same saucepan, combine the sugar, water, and cream of tartar and bring to a boil, stirring constantly to dissolve the sugar. Add the zest, cover the pan, and reduce the heat to low. Let the zest simmer for another 15 minutes. Remove the pan from the heat and cool completely.

4. The zest can be stored in its syrup in an airtight container for up to a month. When you are ready to use it, drain it well and toss it in the granulated sugar, breaking up any lumps of sugar with your hands. Spread the zest out on a baking sheet and let dry at room temperature for at least 2 hours before using.

Unmold the cake
1. Run a thin-bladed, sharp knife under hot water and wipe dry. Run the knife between the cake and the side of the springform pan to loosen the cake; reheat the knife as necessary. Remove the side of the pan. Use a small metal spatula to smooth the mousse on the sides of the cake if necessary. Refrigerate the cake if not serving immediately.

2. To serve, garnish the top of the cake with the whipped cream (either piped or dolloped) and candied orange zest. Slice the cake using a thin-bladed, sharp knife. Store in the refrigerator, loosely covered, for up to 3 days.

Recipe © 2006 by Tish Boyle. All rights reserved.

With its crown of glistening sugared berries, tart lime filling, and crunchy meringue base, this dessert looks like it could have come straight from a tony Paris pâtisserie.

Note: The meringue shells can be made up to five days ahead and then filled and garnished a few hours before serving.—Tish Boyle

convert Ingredients
For the meringues
4 large egg whites, at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
1 cup superfine sugar

For the lime cream
4 large egg yolks
1/2 cup granulated sugar
6 tablespoons freshly squeezed lime juice
4 tablespoons unsalted butter, cut into 1-tablespoon pieces
1 teaspoon finely grated lime zest
3/4 cup heavy cream

For the fruit topping
2 cups raspberries, sliced strawberries, and red currants

Confectioners’ sugar for dusting

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Directions
Make the meringues
1. Position a rack in the center of the oven and preheat the oven to 225°F (107°C). Trace six 3 1/2-inch circles onto a sheet of parchment paper. Turn the parchment paper upside down and place it on the baking sheet.

2. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites at medium speed until foamy. Add the salt and cream of tartar and beat at medium-high speed until soft peaks begin to form. Gradually add the sugar, about 1 tablespoon at a time, then increase the speed to high and beat the whites until stiff peaks form.

3. Scrape the meringue into a large (18-inch) pastry bag fitted with a medium plain tip (such as Ateco #4). Starting in the center of each circle, pipe a spiral of meringue out toward the edge, filling the circle completely. Pipe a ring of meringue around the edge of each circle. Pipe another ring of meringue on top of the first, to form cups.

4. Bake the meringues for 2 hours, or until they are very lightly colored and dry to the touch. Let them cool completely.

Make the lime cream
1. Set a fine-mesh sieve over a medium bowl and set aside. In a medium, heavy non-reactive saucepan, whisk together the egg yolks and sugar until blended. Stir in the lime juice and butter, and cook over medium heat, whisking constantly, until the mixture turns opaque and thickens enough to leave a path on the back of a wooden spoon when you draw your finger across it. Remove the pan from the heat and immediately strain the custard through the sieve, pressing it through with a rubber spatula. Stir in the lime zest. Set the mixture aside while you whip the cream. Or, if you are not ready to serve the meringues, refrigerate the mixture, covered, until ready to use.

2. Shortly before serving, in the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until medium-firm peaks form. Place the bowl of whipped cream in the refrigerator.

3. If the lime mixture has not been refrigerated, set the bowl containing the lime mixture in a large bowl filled about one-third of the way with ice water (be careful that the water doesn’t splash into the lime mixture). Stir the mixture frequently until it is slightly cooler than room temperature, about 10 minutes.

4. Fold a large spoonful of the whipped cream into the lime base to lighten it. Gently fold in the remaining cream.

5. Spoon the lime cream into the meringue cups, dividing it evenly. Top each meringue with mixed berries, then dust lightly with confectioners’ sugar and serve. Store the unfilled meringue shells in an airtight container in a cool, dry place for up to 5 days; once filled, they should be served immediately.

Recipe © 2006 Tish Boyle. All rights reserved.

During a recent trip to Ireland, I was delighted to see cakes and other desserts flavored with Guinness stout on restaurant menus. The bitter, coffee-like flavor of stout marries marvelously with dark chocolate in particular, as in this ultra-moist, slightly earthy cake. Serve a slice with whipped cream or plain vanilla ice cream — and a pint of Guinness — on St. Patrick’s (or any other) Day.—Tish Boyle

convert Ingredients
1 3/4 cups all-purpose flour
3/4 cup natural (not Dutch-processed) cocoa powder
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 sticks plus 5 tablespoons unsalted butter, softened
2 1/4 cups firmly packed light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups Guinness stout (do not include foam when measuring)
1 cup coarsely chopped pecans

Confectioners’ sugar for dusting

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Directions
1. Position a rack in the center of the oven and preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-by-3-inch round cake pan or springform pan. Dust the pan with flour.

2. Sift together the flour, cocoa powder, baking powder, baking soda, and cinnamon into a medium bowl. Whisk to combine, and set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the brown sugar and beat at high speed until very light and creamy, about 3 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Beat in the vanilla extract. Reduce the speed to low and add the dry ingredients in three additions, alternating with the stout in two additions and mixing just until blended. Add the pecans and mix just until combined. Remove bowl from the mixer stand and stir a few times with the rubber spatula to make sure the batter is evenly blended. Scrape the batter into the prepared pan and smooth the top.

4. Bake the cake for 70 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a rack for 20 minutes.

5. Invert the cake onto the rack and cool completely.

6. Just before serving, dust the top of the cake lightly with confectioners’ sugar. Store in an airtight container at room temperature for up to a week.

Recipe © 2006 by Tish Boyle. All rights reserved.

These are a great favorite for adult and kids. When I was a kid I loved Devil Dogs — these are the uptown versions. The filling isn’t made with hydrogenated vegetable shortening. Instead the pies are filled with real ingredients. One warning to Leite Culinarians, though: They’re addictive. — Tish Boyle

convert Ingredients
For the chocolate cookies
2 cups all-purpose flour
1 cup nonalkalized cocoa powder
3/8 teaspoon salt
1 stick unsalted butter, softened
1 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup hot water
1/2 cup buttermilk

For the filling
2 cups confectioners’ sugar
4 tablespoons unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

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Directions
Make the cookies
1. Position a rack in the center of the oven and preheat the oven to 400°F (200°C). Butter two baking sheets.

2. In a medium bowl, whisk together the flour, cocoa powder, and salt until well blended. Set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium-high speed until well blended, about 2 minutes. Add the egg yolk and beat until well blended, scraping down the sides of the bowl as necessary. Beat in the vanilla extract. Stir the baking soda into the hot water. Adding one-third of each ingredient at a time, alternately add the hot water mixture, buttermilk, and dry ingredients, ending with the dry ingredients and mixing just until combined.

4. Using wet hands, shape the dough into 1-inch balls and arrange them 2 inches apart on the prepared baking sheets. Moisten your palm and flatten each ball into a 1 1/4-inch disk. Bake the cookies, one sheet at a time, for 5 to 7 minutes, until their surfaces are cracked; the cookies will still be quite soft, but they will firm up as they cool. Immediately transfer the cookies to a wire rack to cool completely.

Make the filling
1. In the bowl of an electric mixer, using the paddle attachment, beat the confectioners’ sugar with the butter at medium speed until the mixture is crumbly, about 1 minute. Add the heavy cream and beat at high speed until smooth. Add the vanilla extract and salt and beat until blended.

Assemble the cookies
1. Using a small offset metal spatula, spread the bottoms of half of the cookies with 1 heaping teaspoon of filling each. Top with the remaining cookies and press them together gently. Store in an airtight container at room temperature for up to 5 days.

Recipe © 2002 Tish Boyle. All rights reserved.

Tish Boyle | The Good Cookie | John Wiley & Sons, 2002 | Makes 24 cookies

I look at these cookies more as a holiday project than just a batch of cookies because they do take some time and effort. But they’re a great thing to do with kids — little Martha Stewart wannabes. And the cookies taste great without the icing. So if your readers want to make them without the decoration, they’re wonderful as is. Or ice them and bring these cookies as holiday presents. They make great gifts if you make little holes and thread them through with ribbon to hang from a tree or window. They don’t necessarily have to be eaten.” — Tish Boyle

Special Equipment

• 4 1/2-inch snowflake-shaped cookie cutter
• 5/8-inch petal-shaped aspic cutter
• Plastic drinking straw
• #6 round new and unused paintbrush
• Pastry bag fitted with coupler and narrow writing tip (such as Ateco #2)

Snowflake cookies Recipe

Note: Make a double batch for this recipe

Directions

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1. In a medium bowl, whisk together the flour and salt; set aside.

2. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium-high speed until light and creamy, about 2 minutes. Add the egg, yolk, vanilla extract, and orange zest and mix until well blended. Reduce the speed to low and add the flour mixture one-third at a time, mixing just until combined. Turn the dough out onto a work surface and divide it into 4 pieces. Shape each piece into a disk, wrap well in plastic wrap, and refrigerate for at least 30 minutes, until firm (or up to 2 days).

3. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

4. On a lightly floured work surface, roll one of the dough disks out to a thickness of 1/8 inch. Use a 4 1/2-inch snowflake-shaped cookie cutter to cut out the cookies. Using a 5/8-inch petal-shaped aspic cutter, cut out shapes from the interior of each snowflake or leave some without cutouts, if you want. (Save the scraps for rerolling.) If you plan to hang the snowflakes as ornaments, use a straw to cut out a hole on one of the points of each snowflake.

5. Using a metal spatula, transfer the cookies to the prepared baking sheet, spacing them 1/2 inch apart. Bake, one sheet at a time, for 10 to 15 minutes, until pale golden brown (baking time will vary depending on the size and shape of the cookies). Transfer the cookies to a cooling rack and cool completely. Repeat with the remaining dough.

1. Meanwhile in the bowl of an electric mixer, using the whisk attachment, beat the meringue powder, water, and confectioners’ sugar at medium-low speed until the icing forms stiff peaks, about 7 minutes.

2. Thin the icing to the consistency you want by adding a little warm water, a few drops at a time.

1. Transfer one-third of the icing to another bowl. Cover the surface of the icing with plastic wrap and set aside to use later to make designs on the iced cookies.

2. Add warm water to the remaining icing, a few drops at a time, until it does not leave a trail when it drops from a spoon and its consistency is slightly thicker than corn syrup. Dip a #6 round paintbrush into the icing and gently dab it onto the surface of one of the snowflake’s points, letting the icing gently drop onto the cookie without actually brushing it on. Continue to dab the icing onto the cookie, working with one section at a time, until the entire cookie is iced. Place the cookie on a baking sheet and set aside. Repeat with the remaining snowflakes. Let dry in a cool place for at least 2 hours. Discard any unused icing from that bowl.

3. Add warm water, a few drops, at a time to the reserved icing until it is thin enough to pipe a straight line smoothly and does not form peaks when a spoon is dipped into it. Fill a pastry bag fitted with a coupler and a #2 writing tip with the icing. Pipe small dots along the edges of a snowflake at 1/8-inch intervals. Do the same along the edges of the cutouts. Decorate the interior of the snowflake as you like, with dots, lines, and flourishes, or a filigree pattern. If the snowflake is to be solely decorative, pipe a few larger dots of icing on it and, using tweezers, arrange a dragée in the center of each one. While the icing is still wet, sprinkle the cookie with sanding sugar, tapping off the excess. Repeat with the remaining snowflakes. Let the icing dry completely, about 12 hours. Store in an airtight container at room temperature for up to 2 weeks.

Lemon and ginger are a personal favorite flavor combination of mine. The lemon glaze with bits of lemon zest speckling the top makes for a pretty presentation. Shortbread itself is a perfect neutral base for incorporating powerful flavors, particularly ginger. Leite’s Culinaria readers will need something pungent if they’re going to go for it, which is why I use ginger powder and bits of crystallized ginger. It’s sharp, so you get little bursts of flavor on the tongue, while the lemon rounds out the taste and gives a smooth finish. — Tish Boyle

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Ingredients
For the lemon glaze
1 cup confectioners’ sugar, sifted
1 tablespoon unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon finely grated lemon zest
Pinch of salt

For the shortbread
3/4 cup all-purpose flour
1/2 cup cake flour (not self-rising)
9 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 teaspoons finely grated lemon zest
1/4 cup finely chopped crystallized ginger

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Directions
Make the glaze
1. In the bowl of an electric mixer, using the paddle attachment, beat the confectioners’ sugar, butter, heavy cream, lemon zest, and salt at medium speed just until combined, about 30 seconds. Cover the surface of the glaze with plastic wrap and set aside at room temperature until ready to use.

Make the shortbread
1. Position a rack in the lower third of the oven and preheat the oven to 300°F (150°C). Have a 9-inch round cake pan at hand.

2. Sift the flours together into a medium bowl. Gently whisk to combine; and set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugar, ground ginger, salt, and lemon zest at medium-low speed until well blended (don’t overheat; you don’t want to incorporate a lot of air). Add the crystallized ginger and mix until blended. At low speed, add the flour in three additions, mixing just until the dough starts to come together and is no longer crumbly.

4. Press the dough evenly and firmly into the cake pan. Press the back of the tines of a fork all around the edges. Bake the shortbread for 35 to 40 minutes, until it is just barely colored a creamy beige; don’t let it brown. Place the pan on a wire rack and let cool for 10 minutes.

Glaze the shortbread
1. Remove the shortbread round from the pan and, using a sharp knife, cut it into 12 wedges. Spread a generous amount of the glaze onto each wedge, letting it drip over the sides. Transfer the triangles to the wire rack and cool completely. Store in an airtight container at room temperature for up to 3 days.

Recipe © 2002 Tish Boyle. All rights reserved.