Soft and chewy double chocolate tahini cookies made with cocoa powder and chocolate chips. Toasted sesame seeds and a touch of flaky salt make these cookies a perfect sweet, nutty and salty combo! What is Tahini? Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served …
This decadent, no-bake chocolate salami is a must try recipe for every chocolate lover! It features a buttery base, cognac infused sweet crackers and walnuts. What is Salami? Chocolate salami, often called Mo-sa-i-ko or Kor-mos, is an easy, no bake dessert. Although, it originates from …
This juicy cherry tart recipe screams summer! It features a Graham cracker crust, a rich, red wine cherry sauce filling and fresh whipped cream. Summer Wine! It’s June which means it’s officially summer! In case you couldn’t tell, summer is my favorite season for many …
These heart shaped kataifi layered treats are topped with fresh whipped cream, crushed pistachios and rose petals. A super easy and fun recipe to celebrate love anytime! Love is in the Air You know what time it is! February or unofficially the month of love …
These homemade puff pastry pumpkin pop tarts are flaky, perfectly spiced, simple to make and bake up to a golden perfection for breakfast, Halloween or really any occasion. An Ode to Fall Pumpkin picking, pumpkin carving, pumpkin spice lattes and pumpkin pies… I can go …
Delicious, fresh fruit fritters with seasonal fruits will elevate your breakfast routine and set you up for success. They come together in 30 minutes and are air fried for a healthier alternative to old fashioned fritters.
Champions Breakfast
In search of easy and quick breakfast ideas? Look no further! Fruit fritters are exciting, will brighten your mornings and require minimum effort and ingredients. In this recipe we are taking the old fashioned fried fritters to the next level. Your air frier is not only for cooking. Although, I love a good old fried donut, sometimes it is just too heavy. The air fryer works wonders in making the fritters crisp on the outside and moist on the inside without all the unnecessary grease. Apples, berries and bananas are excellent options if you want to have a variety of flavors.
Ingredients for Fruit Fritters
Fresh Fruits: Apples are my absolute favorite and if you haven’t made fritters before, I recommend starting with the apples and caramel combo! Alternatively, you can use blueberries, strawberries, bananas or any other fresh seasonal fruits of your preference.
Milk: You can use whole milk or a plant based milk if lactose intolerant. If using a plant based milk, I suggest almond milk for its creaminess and nutty flavor. It provides the dough with moisture and it really compliments the fruits’ flavor.
Eggs: Eggs are the binding ingredient for the dough. The dough consistency has to be thick in order to hold together the fruit pieces. Do not substitute or reduce the eggs ratio.
Toppings: The fruit fritters dough is not sweetened. Fruits provide their natural sweetness and you can also drizzle a sugar glaze or caramel sauce for the extra oomph! If you have no time to prepare a glaze you can dust some powdered sugar on top of the fruit fritters or incorporate one tablespoon of granulated sugar in the dough.
How to Make Fruit Fritters
Wash, rinse, pat dry the fresh fruits and cut into smaller pieces if needed. To prepare the dough whisk all dry ingredients together then make a well in the middle. Incorporate wet ingredients until there are no visible lumps. Divide dough in separate bowls if using more than one fruits and stir in the fruit pieces. Preheat air frier to 400F, line air fryer with parchment paper and spray with non stick baking spray. Drop small dollops of dough in the lined basket and bake for 10 minutes or until golden flipping them halfway. Enjoy the fruit fritters as they are or top with your favorite toppings.
FAQ
What fruits can I use?
You can use any seasonal fresh fruits. Apples, berries and bananas are a great choice.
Can I use a skillet or a deep fryer to fry the fruit fritters?
Yes. If using a skillet the fruit fritters will fry quicker so be on the lookout. They will take approximately 4-5 minutes depending on the size of your fritters. If using a deep fryer, fry the fritters at 375F. Note that timing can vary so don’t leave the fritters unattended.
How long will fruit fritters keep well?
Fruit fritters are best consumed warm on the same day. Any leftovers will keep well in an airtight container at room temperature for up to two days.
The Effortless Donuts!
Fruit fritters are the lazy cousin of donuts that don’t lack any bit in flavor. Whether you wish to change your breakfast routine or hosting a Sunday brunch, these delicious fruit fritters will do you justice! Who doesn’t love a fried ball of dough with hidden pieces of juicy fruits anyway? If you give this recipe a go, be sure to leave us a review sharing your feedback. Happy baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Easy Fruit Fritters
Christianna | Siftnwhisk
Delicious, fresh fruit fritters with seasonal fruits will elevate your breakfast routine and set you up for success. They come together in 30 minutes and are air fried for a healthier alternative to old fashioned fritters.
Prepare fruits of your choice, mix with one tablespoon of lemon juice and set aside.
2 cups Fresh Fruits, 1 tbsp Lemon Juice
Preheat air fryer to 400°F for 3-4 minutes.
In a large bowl whisk together all purpose flour, baking powder, ground cinnamon and salt. Make a well in the middle.
1 ½ cups All Purpose Flour, 1 ½ tsp Baking Powder, 1 tsp Ground Cinnamon, 1/4 tsp Salt
Pour milk, eggs and vanilla extract and incorporate until there are no visible flour lumps. Do not overmix. The dough should have a thick consistency.
1/2 cup Whole Milk, 2 large Eggs, 1 tsp Pure Vanilla Extract
Divide dough in smaller bowls if using more than one fruits and fold in the fruit pieces.
Line preheated air fryer basket with a parchment paper and spay with non stick baking spray.
Drop small dollops of dough using a cookie scoop and make sure you don't overcrowd the basket.
With the air frier set to 400°F bake fruit fritters for 10 minutes or until golden brown, flipping them halfway.
Remove fruit fritters and repeat with the rest of the dough.
Serve immediately with your favorite toppings or dusted sugar.
Powdered Sugar for dusting (optional)
Sugar Glaze (Optional)
In a small bowl whisk together powdered sugar, heavy cream and vanilla extract until smooth. For a thicker consistency add more powdered sugar and for a lighter consistency add more heavy cream.
1/2 cup Powdered Sugar, 2 tbsp Heavy Cream, 1/2 tsp Pure Vanilla Extract
Homemade Caramel Sauce (Optional)
See Ingredients Section for the homemade caramel sauce link.
Homemade Caramel Sauce
Notes
Do not overmix the dough. It will cause the fruit fritters to turn out dense.
Note that not all air fryers are the same, so yours may take a little less or a little more time to bake.
Cooking time will also vary depending on the size of the fruit fritters.
Fruit fritters are best consumed warm on the same day. Any leftovers will keep well in an airtight container at room temperature for up to two days
Have any questions about the recipe or want to ask for substitutions? Please contact us.
A strawberry-licious classic Greek custard pie with a twist and without all the fuss! This phyllo crinkle cake has crispy layers of buttery phyllo filled with a luscious vanilla custard and topped with fresh strawberries. Reimagined Classics I was today years old when I saw …
Light and airy, bright and citrusy! This moist clementine cake made with extra virgin olive oil is the perfect dessert for any occasion. Mediterranean Breeze! There’s no better feeling than tasting extra virgin olive oil. There is a reason Greeks call it liquid gold. Besides …
Soft, fluffy and refreshing, this blueberry lemon sheet cake is loaded with blueberries and topped with a creamy mascarpone frosting. A must-try Spring dessert!
A Classic Pairing
Blueberry lemon cake is like the younger sibling to chocolate cake. It’s a classic flavor combination that everyone loves (I haven’t met someone that doesn’t like blueberry lemon cake yet) myself included! This blueberry lemon sheet cake is not overly sweet and comes together more easily and quickly than a layered cake. The tartness of juicy blueberries match perfectly with the citrus flavor of lemons and the creaminess of mascarpone cheese.
Ingredients for Blueberry Lemon Sheet Cake
Milk: Milk moistens this blueberry lemon sheet cake and makes it richer. You can use full fat milk or a plant based milk.
Greek Yogurt: Like milk, Greek yogurt provides moisture to the batter. Additionally, it adds a nice tangy flavor to the cake. Regular, thinner yogurt will work as well.
Blueberries: Make sure, you use good quality, juicy blueberries for the best flavor. Both fresh and frozen blueberries work the same. No need to thaw the frozen blueberries before using.
Lemons: Lemon juice and lemon zest give the cake its characteristic freshness and light flavor. If using waxed lemons, scrub the wax before using. Fresh, organic lemons are recommended for optimal flavor.
Mascarpone Cheese: Mascarpone cheese has a rich and velvety flavor which makes it the perfect canvas for tart blueberries and zesty lemons. The mascarpone frosting provides balances sweetness and adds up to the overall freshness of the cake. Cream cheese can be substituted for mascarpone cheese as well.
How to make blueberry lemon sheet cake
To prepare the cake batter, start by creaming together butter and sugar and then incorporate eggs. Continue with adding all the wet ingredients and lemon zest. Gradually, mix in the dry ingredients until combined. Fold in the blueberries and spread evenly in a 9×13 inch greased baking pan. Bake until the top of the cake lightly springs back. For the mascarpone frosting, mix together mascarpone cream, powdered sugar, vanilla extract and heavy cream until light and creamy. Frost the cooled cake and top with fresh blueberries, lemon slices and lemon zest. Enjoy!
TIPS FOR SUCCESS:
Measure Ingredients: I recommend using an electric food scale to accurately measure the ingredients. Measuring cups tend to be incorrect when it comes to ingredients such as flour. Less or more flour can result in a too wet or dense cake.
Ingredients Temperature: Ensure, all ingredients are at the required temperature. Incorporating cold temperature eggs will result in a lumpy batter and warm heavy cream will make the frosting flat.
Mixing Time: It’s important to mix butter and sugar for 3 minutes to get that fluffy and airy texture. However, once you add the dry ingredients mix only until just combined. Likewise, when preparing the mascarpone frosting mix on high speed until the frosting comes together and has that silky consistency. Overbeating will affect the texture resulting in a greasy frosting.
Oven Temperature: Bake in a preheated, calibrated oven for even baking.
Cooling Time: Allow the sheet cake to completely cool down before frosting. While waiting, pop the mascarpone frosting in the refrigerator. When ready to frost, give it a good stir with a hand whisk.
FAQS
Does blueberry lemon sheet cake needs to be refrigerated?
Yes. Leftover frosted cake needs to be refrigerated covered airtightly for up to 5 days. If not frosted, store at room temperature for 3-4 days.
Can you freeze blueberry lemon sheet cake?
Yes. You can freeze the frosted cake for up to two months wrapped airtightly. You can wrap individual slices or cut in half and place in airtight freezer safe containers. For individual slices, you can also use freezer safe food storage bags. To defrost, let the cake in the refrigerator overnight.
What stops blueberries sinking in cakes?
Tossing the blueberries with one tablespoon of flour will prevent them from sinking. Make sure all blueberries are evenly coated with flour and gently fold them into the cake batter.
Blueberry Lemon Sheet Cake for the win!
This blueberry lemon sheet cake should be next in your list! It is pleasing to the mouth, refreshing and perfectly balanced. A rather easy to follow recipe with tips for success will make this cake a family favorite for all seasons. If you give this recipe a try, take some time to leave us a comment below sharing your experience. Happy baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Blueberry Lemon Sheet Cake with Mascarpone Frosting
Christianna | Siftnwhisk
Soft, fluffy and refreshing, this blueberry lemon sheet cake is loaded with blueberries and topped with a creamy mascarpone frosting. A must-try Spring dessert!
Grease a 9×13 inch baking pan and line with parchment paper. Set aside.
Using a hand/stand mixer with the paddle attachment on, cream together unsalted butter and granulated sugar on medium speed for 3 minutes until light in color. Scape down the bowl when necessary.
1 cup Unsalted Butter, 1 ½ cups Granulated Sugar
Add the eggs one at a time, incorporating well after each addition. The mixture will look curdled. It's normal.
4 large Eggs
Mix in the milk, Greek yogurt, pure vanilla extract, lemon juice and zest.
1 cup Full Fat Milk, 1/4 cup Greek Yogurt, 2 tsp Pure Vanilla Extract, 1/4 cup Lemon Juice, Lemon Zest
With the mixer running on low, gradually incorporate the sifted all-purpose flour, baking powder and salt until just combined. The batter will be thick.
Gently fold in the flour coated blueberries into the cake batter using a spatula.
1 ½ cups Fresh or Frozen Blueberries
Pour the batter into the greased pan and distribute evenly all the blueberries. Hit the pan once on the counter top to release any air bubbles.
Bake for 40-45 minutes until the top of the cake lightly springs back and an inserted toothpick comes out clean with little to no crumbs.
Remove from oven and let it cool halfway inside the pan. Then transfer to a cooling rack.
Mascarpone Frosting
As the cake cools down, using a hand/stand mixer fitted with the paddle attachment, cream the mascarpone cheese on medium/high speed until smooth.
8 oz Mascarpone Cheese
With the mixer running on low, add the powdered sugar, vanilla extract and heavy cream. Increase to high speed and beat for 3 minutes.
1 cup Powdered Sugar, 2 tsp Pure Vanilla Extract, 1 cup Heavy Cream
Spread the mascarpone frosting on top of the cake using an offset spatula or the back of a spoon for a textured result.
Garnish
Garnish with more fresh blueberries, sliced lemons and lemon zest.
Fresh Blueberries, Lemon Slices, Lemon Zest
Cut into slices and serve.
Enjoy!
Notes
After adding the eggs, the mixture will look curdled. Do not worry, it will come together once you incorporate the flour.
The recipe works well with plant based milk too.
Do not overmix after adding the flour as it will result in a dense cake.
Note that ovens bake differently, so yours may take a little less or a little more time to bake.
Make Ahead & Storage Instructions: You can make the cake and frosting one day ahead. Store cake airtightly at room temperature and frosting refrigerated.
Leftover frosted cake needs to be refrigerated covered airtightly. It will keep fresh for up to 5 days. If not frosted, store at room temperature for 3-4 days.
You can freeze the frosted cake for up to two months wrapped airtightly. You can wrap individual slices or cut in half and place in airtight freezer safe containers. For individual slices, you can also use freezer safe food storage bags. To defrost, let the cake in the refrigerator overnight.
Have any questions about the recipe or want to ask for substitutions? Please contact us.
These easy kataifi Easter nests recipe is the most fun activity for the whole family. Buttery and crispy kataifi cups filled with homemade whipped cream and topped with chocolate eggs. What’s Kataifi? Kataifi, in Greek (καταϊφι) is a shredded phyllo pastry used for a variety …
Authentic Italian tiramisu, but make it mini! These mini tiramisu trifles feature layers of silky mascarpone cream filling, espresso soaked ladyfingers and a touch of cocoa powder. Cheer me Up! How can you not love a dessert which literally translates to “cheer me up”? Tiramisu (Italian: tiramisù, …
These crispy hazelnut chocolate bars come together with just 5 ingredients in 20 minutes. They make a great healthyish, midday snack.
Guilt-Free Sweet Snack
If you are looking for something healthyish to snack on during a busy day then this hazelnut chocolate bars recipe is for you. The base of these bars is honey and sesame. Both of these ingredients are used to make Greek pasteli (Gr:παστέλι) which is a sesame seed candy mixed with honey and pressed into a bar. It often contains nuts, such as almonds, peanuts and pistachios and the texture may vary from chewy to crisp. You can find my recipe for Honey Sesame Pistachio Pasteli here. This time I combined hazelnuts and dark chocolate for a sweet but balanced treat with a lot of crunch.
Ingredients for Hazelnut Chocolate Bars:
Honey: Honey is the key ingredient since it binds the rest of the ingredients together. Choose a good quality natural honey without additive sugars. I used Greek thyme honey which is a very strong honey with intense aromas and herbal flavor.
Hazelnuts: Both hazelnuts and sesame seeds have a nice nutty flavor. By toasting them slightly they provide an earthy note that pairs great with the honey. Be mindful, not to toast them together as the sesame seeds need less time than the hazelnuts.
Chocolate: Everyone agrees that chocolate with hazelnuts is one of the best flavor combinations for desserts. Milk chocolate is typically the way to go, but in this recipe dark chocolate balances out the overall sweetness from the honey. I used a 70% chocolate bar for a rich chocolaty result.
How to make Hazelnut Chocolate Bars
Firstly, lightly toast the sesame seeds and then toast the chopped hazelnuts until golden. Then, heat the honey and add both of the toasted nuts while stirring. Incorporate salt and continue stirring until the mixture has thicken. Remove from heat and mix in the chopped dark chocolate bar. Spread in a pan lined with parchment paper and let it cool down. Cut into bars or squares.
FAQS
How long will hazelnut chocolate bars last?
Hazelnut chocolate bars will keep well stored in an airtight container at room temperature for 2 weeks.
Can hazelnut chocolate bars be refrigerated?
I recommend storing hazelnut chocolate bars at room temperature.
What nuts can you use in place of hazelnuts?
Other nuts you may use are peanuts, almonds and pistachios.
These hazelnut chocolate bars are perfect for snacking. They are crispy, nutty and not overly sweet. If you decide to give this recipe a try, leave us a comment below sharing your feedback. Happy baking!
Line an 8 x 8 inch baking pan with parchment paper and set aside.
Over medium-high heat, toast the sesame seeds in a non-stick pan for 2 minutes until golden, stirring constantly with a spatula.
Remove from heat and place in a bowl.
Toast the chopped hazelnuts for 2-3 minutes until golden.
Remove from heat and place in the bowl with the toasted sesame seeds.
Lower heat to medium and pour honey. As soon as the honey starts foaming, add the toasted nuts and stir continuously.
Add salt and continue stirring as the mixture thickens up for about 10 minutes. If the mixture starts getting too brown too quickly, lower heat to low.
Remove from heat and add the finely chopped dark chocolate. Stir until fully incorporated.
Spread the mixture into the lined baking pan and let it cool for at least 1 hour before cutting into bars or squares.
Enjoy!
Notes
The cooling time will differ depending on the pan you use. A thicker layer will take longer time to cool than a thin one.
Storage Instructions: Hazelnut chocolate bars will keep well stored in an airtight container at room temperature for 2 weeks.
Have any questions about the recipe or want to ask for substitutions? Please contact us.
This no-bake, vegan tahini halva comes together with just 5 ingredients. It has a rich and chewy texture and it can be filled with nuts or chocolate. What is Tahini? Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served as a dip or as …