Best Casablanca Cake Recipes

Salmon Cakes image

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Steps:

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

CASABLANCA CAKE image

Categories Egg

Number Of Ingredients 9

1 cup unsalted butter, at room temperature
1-1/2 cups sugar
3 eggs, lightly beaten
2 cups flour, sifted
1-1/2 teaspoon ground cardamon
1/4 teaspoon salt
2 teaspoons baking soda
1 cup sour cream
Confectioner's sugar

Steps:

Set the oven at 325 degrees. Grease and flour a 10-inch bundt pan. In the bowl of an electric mixer, cream the butter until soft and light. Add the sugar gradually, beating well. Beat in the eggs a little at a time, beating thoroughly. Sift together the flour, cardamon, salt, and baking soda. Beat the flour mixture into the batter, alternating with the sour cream, beginning and ending with flour. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and transfer the cake to the heated oven. Bake the cake for 45-50 minutes or until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean. Leave the cake in the pan to cool for 5 minutes, then turn it out onto a rack to cool completely. Leave to mellow for several hours before sprinkling with confectioner's sugar.