humble pie

humble pie (countable and uncountable, plural humble pies)

The expression derives from umble pie, the original name of the offal meat pie, considered inferior food. In medieval times the pie was often served to lower-class people. Although "umbles" and the modern word "humble" are etymologically unrelated, each word has appeared both with and without the initial "h" after the Middle Ages until the 19th century.

(dated) A pie made from the offal of deer or hog.


pumpkin pie

en-noun

pumpkin pie (countable and uncountable, plural pumpkin pies)

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(cooking) A sweet pie made from the flesh of pumpkins and traditionally served as a dessert on Thanksgiving.


piernik

piernik (countable and uncountable, plural pierniks)

The Torun piernik is known the world over, as early as the 14th century, St. Catherine’s Order of Nuns in Torun attained such fame that their “piernik cakes” became known as “Katarzynki” (little Catherines). […] There is an old Polish saying that best depicts the high quality of the Torun piernik, […] (Vodka from Gdansk, the piernik from Torun, a young miss from Krakow, and a dainty slipper from Warsaw, these are Poland’s best). […] Imagine baking a piernik on a day when fasting and abstinence were the order of the day, just as it had been for many days before, and with more to come for the balance of the Advent season.

1988 December 7, Thomas Kopetskie, “Polish Christmas: Feast of St. Nicholas is a slight respite from the fasting of Advent”, in Standard-Speaker, volume 122, number 34,892, Hazleton, Pa., →ISSN, page 38, columns 3–4:

The piernik will keep, and it is traditionally kept, for several months. […] A piece of piernik is added to the sauce for Christmas eve carp (page 30) in old recipes for this dish. […] The piernik is cooked when a skewer inserted into the middle comes out free of any sticky mixture. Cool the piernik on a wire rack, then wrap in cling film (plastic wrap) and a plastic bag to mature. NOTE: Piernik is used in a number of ways. It may be used as the basic recipe for making biscuits (cookies), […] I bought piernik that was sandwiched in two layers with a thick filling of tangy fruit jelly, topped with a mixture of sweetened ground almonds and Polish spirit (it was similar to an excellent almond paste), then coated in chocolate – perfect tasting and not too sweet.

1990, Bridget Jones, “Cakes, Pastries and Biscuits”, in Recipes from a Polish Kitchen, New York, N.Y.: Gallery Books, →ISBN, page 87, columns 1–2:

Sprinkle dough with 1 t. potassium carbonate (a baking powder used solely for pierniks) and 4 t. baking soda. […] The piernik is just about the healthiest cake you can eat. […] Mix until uniform and spread layers of piernik with mixture.

1993, Robert Strybel, Maria Strybel, Polish Heritage Cookery (Hippocrene International Cookbooks), illustrated edition, New York, N.Y.: Hippocrene Books, published 2001, →ISBN, pages 652–653:

In their family, any special occasion calls for piernik. Of course, his mother’s pierniks were always wonderful, even when she had to use artificial honey because real honey was scarce in Poland. And if she ever makes one that’s less than perfect, it is easily excused. “It’s a temperamental cake,” shrugs my father-in-law, “especially when you use real honey.” Perhaps that’s why my pierniks—made with real honey—were always a disaster, sagging inexplicably into a gooey, aromatic mess. […] But I at least feel fairly certain that wherever they are, come November, my daughters will begin to get that urge to get out the family recipes for pecan cake and piernik, to try those special holiday cakes that their mother, grandmother, and great-great-grandmother made before them.

2001, Diana Thrift, “A Tale of Two Christmas Cakes”, in Whispers from Heaven for the Christmas Spirit, Lincolnwood, Ill.: Publications International, Ltd., →ISBN, Chapter 6 (Holiday Cheer), pages 275–276:

Toruń celebrates a yearly Festiwal Piernika (Piernik Festival) organized by the Fabryka Cukiernicza “Kopernik” (Copernicus Confectionery Factory), and even boasts a piernik museum.

2015, Oscar E. Swan with Ewa Kołaczek-Fila, Kaleidoscope of Poland: A Cultural Encyclopedia (Pitt Series in Russian and East European Studies), Pittsburgh, Pa.: University of Pittsburgh Press, →ISBN, page 183, column 2:

Josel ordered for two cups of Tea and two Pierniks. […] Josel scooped a portion of the freshly baked Piernik and relished the taste of the gingerbread while David tried to fathom his perceived sense of wellbeing.

2020, Partha Banerjee, “Parting of friends”, in The White Eagle: A Historic Fiction Based on the Life of Irena Sendler – A Holocaust Brave Heart, Chennai, Tamil Nadu: Notion Press, →ISBN:

The owners capped off our meal with a few slices of Piernik, which was a ginger and honey cake. They were slightly heavy on the ginger for my taste, but they were still amazing, and the owners insisted they were complimentary.

2024, L.A. Witt, 5-on-5: A Hockey Romance Collection, GallagherWitt, →ISBN:

A Polish sweet-baked good, traditionally made from flour and honey.


devil's food cake

devil's food cake (countable and uncountable, plural devil's food cakes)

A particularly rich form of chocolate cake.


pie floater

(Australia) A meat pie served floating in a bowl of thick green pea soup.


party pie

(Australia) A small meat pie intended as a party snack.


bundt cake

A ring-shaped cake, of German origin, baked in a decorative, often fluted, mould.


streusel

streusel (countable and uncountable, plural streusels)

Borrowed from German Streusel. Related to strew.

A crumbly topping for cakes and quick breads. It is made of sugar, flour, butter, cinnamon, and often chopped nuts.


penuche

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/pəˈnuːt͡ʃɪ/

A fudge made from brown sugar, butter, milk, and often nuts.


churro

A fried pastry from Spain, typically eaten as a dessert and with chocolate beverage.


bread pudding

bread pudding (usually uncountable, plural bread puddings)

"Once I'd got to Gloucester to visit the shed at Horton Road, I was sustained by tea and BR bread pudding from the station refreshment room."

2023 February 8, “Stop & Examine”, in RAIL, number 976, page 71:

A dessert made from stale bread, suet, egg, sugar or golden syrup, spices, and dried fruit.


pithivier

A pie or cake consisting of two puff pastry rounds enclosing frangipane and often fruit (if a dessert) or meat, etc.


galette

We skipped dessert and walked down through the raindrops to a bake-shop to sample the flat Breton galette, made of sugar, eggs, butter, and flour […]

1974, Saturday Review, volume 1, page 31, column 3:

GALETTES BRETONNES AU SARRASIN. BRETON BUCKWHEAT GALETTES. The filling for a paper-thin Breton galette is always simple. The most popular, called a complet, includes ham and egg and often a spoonful of fresh cheese. You can ask for the egg to be brouillé, briskly scrambled on the hot galette, or miroir, left untouched to bake on top. When the galette is pleated, the golden egg yolk peeps out of the crisp brown folds.

2007, Anne Willan, “Potatoes, Pasta & Legumes—Good Things on the Side”, in The Country Cooking of France, San Francisco, Calif.: Chronicle Books, →ISBN, page 236:

You want a breton galette (cancalaise made up of scallops, smoked bacon and mushrooms cream is a real delight ...), pancakes like the delicious "Bzh" with homemade salted butter, homemade crumble and toasted almonds – note that the specialities are made from organic breton flour.

2014, Céline Pieters et al., Best of France: Sights, Hotels, Restaurants, Paris: Les Nouvelles Editions de l'Université, →ISBN, page 327:

Clipping of Breton galette: a crêpe or pancake made with buckwheat flour, and often with a savoury filling, originally from Upper Brittany in France.


paskha

paskha (countable and uncountable, plural paskhas)

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Borrowed from Russian па́сха (pásxa), from Па́сха (Pásxa, “Easter”). Doublet of Pasch, Pascha, and Pesach.

A traditional Eastern Orthodox Easter dessert, made from curd.


pain au chocolat

pain au chocolat (plural pains au chocolat)

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/ˌpan əʊ ˈʃɒkəlɑː/

/ˌpæn oʊ ˌʃoʊkoʊˈlɑ/

Borrowed from French pain au chocolat (literally “chocolate bread”).

bor

A French snack consisting of a pastry, normally similar to a croissant, with chocolate inside.


shortcake

en-noun

shortcake (countable and uncountable, plural shortcakes)

→ French: shortcake

→ German: Shortcake

→ Italian: shortcake

→ Japanese: ショートケーキ (shōtokēki)

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A sweet cake or biscuit (crumbly leavened bread) typically made with flour, sugar, salt, butter, milk or cream, and sometimes eggs, and leavened with baking powder or baking soda.

A dessert made with such a cake, typically having layers of cream and fruit.


choux pastry

choux pastry (countable and uncountable, plural choux pastries)

If you don't get your choux pastry just right, the profiteroles will taste foul.

Similarly, choux pastry is a much beloved and ultraversatile pastry that is truly unlike any other. Where most pastries—such as a short pastry used in tarts—rely on minimal gluten activation to maximize crispiness and tenderness, choux pastry […]

2013, Holly Herrick, The French Cook - Cream Puffs & Eclairs, Gibbs Smith, →ISBN:

A type of light pastry (made just from butter, water, flour and eggs) that is used to make profiteroles, éclairs, chouquettes, etc.


gingernut

(UK, slang) A redhead; a ginger-haired person.


lebkuchen

lebkuchen (plural lebkuchen or lebkuchens)

Borrowed from German Lebkuchen, from Middle High German lebekuoche. The origin of the first component is uncertain: it might come from Latin libum (“flat bread”) or Germanic Laib, loaf, or Leb-Honig, crystallized honey often used in baking.

The kettle was coming to the boil, and the tray was ready with two teacups and the little sweet lebkuchen that Rachel liked.

2004, Alan Hollinghurst, The Line of Beauty […], 1st US edition, New York, N.Y.: Bloomsbury Publishing, →ISBN:

A traditional German Christmas biscuit form of gingerbread.


Karelian pasty

Karelian pasty (plural Karelian pasties)

A traditional pasty from Karelia, usually with a rye crust and now most often eaten with a mixture of boiled eggs and butter.


mochi

mochi (countable and uncountable, plural mochis or mochi)

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Many of Japan's most popular confections are dusted with a light coating of sweetened kinako. These confections usually consist of a grain such as mochi (pounded glutinous rice) […]

2013, William Shurtleff, Akiko Aoyagi, History of Tofu and Tofu Products (965 CE to 2013), Soyinfo Center, →ISBN, page 1146:

And when it comes to mochi, the Japanese rice dough, much of its appeal can be attributed to a glorious bounce or a gelatinous squish or a comforting kind of gloop.

2016 June 27, Tejal Rao, “Making Mochi, a Japanese Treat That’s All About Texture”, in The New York Times, →ISSN:

A small Japanese rice cake made from glutinous rice.

موتْشِي

mūtšī, mōtšī


sheet cake

sheet cake (countable and uncountable, plural sheet cakes)

Wearing a kelly green tennis dress with white espadrilles, she was carrying a sheet cake resembling a flag, blueberries and strawberries as the stars and stripes arranged across a layer of whipped cream.

2022, Ling Ma, “Tomorrow”, in Bliss Montage, New York: Farrar, Straus and Giroux, →ISBN:

(US) A simple, flat, rectangular cake, often vanilla or sometimes chocolate.


Dolly Varden cake

Dolly Varden cake (plural Dolly Varden cakes)

After Dickens' fictional character; see Dolly Varden.

A highly decorated cake in the form of a standing doll with a large flowing skirt.


mud pie

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A mass of mud shaped into the form of a pie, especially by children.


knickerbocker glory

knickerbocker glory (plural knickerbocker glories)

A genericized form of Knickerbocker Glory, attested from the 1930s.

Knickerbocker Glory An English sundae, imported from the United States, that has become known as the ultimate example of the sundae-makers' art.

1996, Caroline Liddell, Frozen Desserts: The Definitive Guide, Glossary, 29:

They ate in the zoo restaurant and when Dudley had a tantrum because his knickerbocker glory wasn't big enough, Uncle Vernon bought him another one and Harry was allowed to finish the first.

1997, J. K. Rowling, Harry Potter and the Philosopher's Stone, Chapter Two:

(UK) An elaborately-layered ice cream sundae served in a tall glass.


Madeira cake

Madeira cake (countable and uncountable, plural Madeira cakes)

A simple cake, rather like a pound cake, with added lemon zest but no fruit; traditionally eaten with a glass of Madeira wine.


Black Forest gâteau

Black Forest gâteau (countable and uncountable, plural Black Forest gâteaux or Black Forest gâteaus)

Black Forest gâteaux (plural)
Black Forest gâteaus (plural)

Various theories have been proposed:
* Named after the Kirschwasser flavouring that originated in the Black Forest region of southwestern Germany.
* The black chocolate rasps topping resembles a black forst, like the Black Forest.
* A potential predecessor of this cake named Schwarzwaldtorte could have been originated in Switzerland and not in the Black Forest region.
* Inspired by the traditional costume of the women of the Black Forest region, with a characteristic hat with big, red pom-poms on top, called Bollenhut.

For quotations using this term, see Citations:Black Forest gâteau.

A type of gâteau consisting of a rich chocolate sponge cake topped with cream and cherries.

swartwoudkoek

type of gâteau originating in the Black Forest region of Germany

黑森林蛋糕

haak¹ sam¹ lam⁴ daan⁶ gou¹, hak¹ sam¹ lam⁴ daan⁶ gou¹


space cake

From the informal term space out, and cake.

(slang) Cake as an edible infused with THC / psychoactive extraction of cannabis, usually in the form of cannabutter.


kurabiye

'What a kurabiye, what a biscuit! Ha? Aren't you?' Gertjie freezes. Delican does the same, and they stay poised like this, reared like animals.

1992, Antony Sher, The indoor boy, page 68:

[…] they tend to be given as gifts as well[,] hence one is usually eating someone else's kurabiyes and not one's own. The word itself is Arabic, as is the basic recipe though it has passed into the kitchen of Turks, Greeks, Armenians and Jews.

1997, Esin Eden, Nicholas Stavroulakis, Salonika: A Family Cookbook, page 212:

(rare) A cookie, particularly a sweet cookie (originally Middle Eastern, now also Turkish, Greek and Albanian), often made with almonds or hazelnuts.

kurabie

used of the Greek and Albanian versions of the cookie


blancmange

blancmange (countable and uncountable, plural blancmanges)

From Middle English blancmanger, blomanger, from Old French blanc mangier (“white food”). The pudding evolved from the chicken dish.

Chaucer's Cook made blancmange with the best of them, according to the Prologue to the Tales. There were two versions of this popular dish in Chaucer's day, one made with fish and the other with capon or chicken.

2011, Annette Hope, Londoners' Larder: English Cuisine from Chaucer to the Present, →ISBN:

(historical) A dish, eaten in the Middle Ages, generally consisting of chicken (or sometimes capon or fish), milk or almond milk, rice, and sugar.


lemon meringue pie

lemon meringue pie (countable and uncountable, plural lemon meringue pies)

On the plate was a tall, glistening slice of lemon meringue pie, vivid yellow and fluffy white.

2022, Rachel Linden, The Magic of Lemon Drop Pie, Berkley, →ISBN, page 325:

A pie made of meringue, pastry and lemon curd.


tiffin

tiffin (countable and uncountable, plural tiffins)

Chinese Pidgin English: tiffin

→ Macanese: tifim, tifinâ

Apparently from English tiffing, present participle of tiff (“to take a small drink, to sip”) (slang).

A cake-like confection composed of crushed biscuits, sugar, syrup, raisins, cherries and cocoa powder, often covered with a layer of melted chocolate.


grass jelly

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A jellylike dessert found in China, Taiwan and Southeast Asia, made by boiling grass or leaves of a plant in the mint family (Platostoma palustre) with potassium carbonate, and then cooling the liquid to a jelly-like consistency.


huckabuck

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A frozen dessert popular in Louisiana, consisting of a frozen sweet drink usually served in a paper cup.


semla

From Swedish semla, ultimately from Latin simila (“finest quality wheat flour”), through Old Swedish. Doublet of semola and semel; compare semolina.

der

A pastry with a cream and almond paste filling, traditionally eaten on Shrove Tuesday in Sweden, Finland and Estonia.


peaches and cream

(cooking) A simple dessert consisting of sliced peaches and whipped cream, popular in the United States.


krumkake

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Unadapted borrowing from Norwegian krumkake (“curved cake”). Compare Middle English crumcake, cramkake (“loaf of unleavened bread; a twisted or crumpled cake”).

ubor

A Norwegian cookie invented by emigrants to America, prepared as a rolled-up cone, sometimes with a filling.


crumcake

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petit four

en-noun

petit four (plural petits fours or petit fours)

petits fours (plural)
petit fours (plural)

Unadapted borrowing from French petit four (literally “small oven”).

ubor

A small cake generally eaten at the end of a meal or served as part of a large buffet.


simit

Borrowed from Turkish simit (“simit”), Ottoman Turkish سمید (simit), from Persian سمید (semid, “semolina”), from Arabic سَمِيد (samīd, “semolina”), from Aramaic סְמִידָא / ܣܡܻܝܕܳܐ (səmīḏā), from Akkadian 𒆠𒅔𒆠𒅔𒄯𒄯 (/samīdu/, “a type of fine groats, coarse flour, semolina”), related to Akkadian 𒀀𒊏𒄯𒄯 (/samādu/, “to grind fine”).

der

Aramaic סְמִידָא

A ring-shaped bread roll covered with sesame seeds.


Christmas pudding

en-noun

Christmas pudding (countable and uncountable, plural Christmas puddings)

A rich dessert traditionally eaten at Christmas, made from dried fruit and nuts.


zeppola

These days it might be easier to pick up a Wi-Fi signal than a rice ball or some zeppole, but what’s nice is that the zeppole are still here: the neighborhood’s old guard has remained reassuringly in place.

2009 January 25, Jeff Vandam, “Brio Inside the Brownstones”, in New York Times:

Any of several varieties of traditional fried pastry from southern Italy.

zeppola

any of several varieties of fried pastry from southern Italy


cranachan

cranachan (countable and uncountable, plural cranachans)

A traditional Scottish dessert made with whipped cream, whisky, oatmeal, honey, and raspberries


water ice

water ice (countable and uncountable, plural water ices)

(sciences, retronym, uncountable) Ice in everyday language, namely ice made of frozen water; water in a solid physical state, especially when distinguished from other frozen substances.


Berliner

The first sense is either from German Berliner (“native or inhabitant of Berlin”) or formed in English from Berlin + -er. The second sense is from German Berliner (“doughnut”).

bor

A doughnut (donut) with a sweet filling.


teacake

(British) A flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea.

(Australia) A sweet cake, sometimes sprinkled with cinnamon and caster sugar, often served warm.


Swiss roll

→ Welsh: Swisrôl

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Unclear. The cake is believed to have originated not in Switzerland, but elsewhere in Central Europe.

A type of sponge cake rolled up into a cylinder, typically but not exclusively with jam or chocolate filling.


ice cream bar

A restaurant that serves ice cream; an ice cream parlor.


tattie cake

Borrowed from Scots tattie cake, from tattie (“potato”) + cake (“cake”).


tattie scone

Borrowed from Scots tattie scone, from tattie (“potato”) + scone (“large circular cake baked on a griddle; a slice of such a cake”).

(Scotland) A scone made from mashed, boiled potatoes and flour, often baked in a large circular shape on a griddle and cut into slices for serving; it may be eaten as an accompaniment to savoury food such as bacon, fried eggs, and Lorne sausage, or with jam.


maritozzo

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/ˌmæɹɪˈtɒtsəʊ/

Borrowed from Italian, from marito (“husband”), possibly because it used to be given to a girl by her fiancé.


oil cake

en-noun

oil cake (countable and uncountable, plural oil cakes)

A cake made with vegetable oil instead of butter.


carrot cake

carrot cake (countable and uncountable, plural carrot cakes)

The Singaporean senses may have arisen from a confusion between Min Nan 菜頭／菜头 (chhài-thâu, “radish”) and 紅菜頭／红菜头 (âng-chhài-thâu, “carrot”, literally “red radish”).

zh-l

(Singapore) Turnip cake (a savoury cake containing radish, usually pan-fried).

(Singapore) Synonym of chai tow kway (“a dish of stir-fried radish cakes and eggs”).


chocolatine

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From French chocolatine, from chocolat (“chocolate”).


Gugelhupf

en-noun

Gugelhupf (countable and uncountable, plural Gugelhupfs)

What’s for after-school snacking at your house? Or to serve with tea or coffee when “the girls” drop by? / How about a slice of Gugelhupf — yeast-risen cake rich in eggs, fruit and deliciousness!

1962 September 10, Dorothy Crandall, “They Pulled It out of a Hat: Call It Cake, Bread or Gugelhupf”, in The Boston Globe, volume 182, number 72, Boston, Mass., page 15, column 1:

A light, yeasted marble cake, traditionally baked in a circular bundt mould, and popular in parts of Europe.


upside-down cake

upside-down cake (plural upside-down cakes)

A fruit-based cake that is inverted after cooking.


baked Alaska

baked Alaska (countable and uncountable, plural baked Alaskas)

Said to have been coined by Charles Ranhofer (1836–1899), the French-American chef de cuisine of Delmonico’s, a restaurant in New York City, New York, United States, to mark the purchase of Alaska from the Russian Empire on 30 March 1867. However, there is no contemporary report of this fact, and in his book The Epicurean (1894) Ranhofer referred to the dish, versions of which pre-dated the Alaska Purchase, as an “Alaska, Florida”, apparently because of the contrast between its cold and hot elements. The dish appears to have been first called an Alaska or baked Alaska some time after the Alaska Purchase.

I dined at Delmonico's hard by the Fifth-avenue Hotel, a few nights ago; and among the dainties which that consummate caterer favoured us with, was an entremet called an "Alaska." The "Alaska" is a baked ice. A beau mentir qui vient de loin; but this is no traveller's tale. The nucleus or core of the entremet is an ice cream. This is surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven, or is brought under the scorching influence of a red hot salamander; so that its surface is covered with a light brown crust. So you go on discussing the warm cream soufflé till you come, with somewhat painful suddenness, on the row of ice.

1879 December 5, George Augustus [Henry] Sala, “Fashion and Food in New York”, in America Revisited: From the Bay of New York to the Gulf of Mexico, and from Lake Michigan to the Pacific. … Illustrated with Nearly 400 Engravings. In Two Volumes, volume I, London: Vizetelly & Co., 42, Catherine Street, Strand, published 1882, →OCLC; 3nd edition, London: Vizetelly & Co., 42, Catherine Street, Strand, 1883, →OCLC, page 90

Baked Alaska. […] Make meringue of eggs and sugar as in Meringue I., cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and méringue are poor conductors of heat, and prevent the cream from melting. Slip from paper on ice cream platter.

1896, Fannie Merritt Farmer, “Ices, Ice Creams, and Other Frozen Desserts”, in The Boston Cooking-School Cook Book, Boston, Mass.: Little, Brown and Company, →OCLC, pages 375–376:

Looking very regal indeed is this view of Baked Alaska being temptingly dished up for serving during the holidays. The dessert was developed from recipes used to serve rulers of the Principality of Monaco.

1957, Ice Cream Review, volume 40, Minneapolis, Minn.: Miller Publishing Company, →OCLC, page 33:

What could be more whimsical than Baked Alaska, the flamboyant assemblage of hot meringue and cold ice cream?

1997, Sarah Eppenbach, Baked Alaska: Recipes for Sweet Comforts from the North Country, Anchorage, Ak.: Alaska Northwest Books, →ISBN:

It was the I-give woman serving up her breasts like two baked Alaskas on a platter that took all the kick out of looking into the boy's eyes. Gigi watched him battle his stare and lose every time. He said his name was K.D. and tried hard to enjoy her face as much as her cleavage while he talked.

1997, Toni Morrison, Paradise, New York, N.Y.: Alfred A. Knopf; republished New York, N.Y.: Vintage International, Vintage Books, March 2014, page 73

Preparing the dessert, Dunlap pours a shallow pool of crème anglaise into a dish and adds an Alaska. Next he pours half Bacardi 151 rum ("this one's not for drinking," he warns) and half root beer schnapps into a sauceboat. It's show time! […] We dip the spoon into the Bacardi/schnapps mixture, and heat the spoon's base with a mini torch. When the spoon goes back into the sauceboat, its contents ignite immediately. Yikes! Next, with our left hand, we pick up a long knife and place the tip firmly into the meringue-covered Alaska. Then, with our right, we pick up the flaming rum- and schnapps-filled sauceboat and pour it down the side of the knife. We gape as flaming liquid hits the dessert and encases it in flames. Oooh! Ahhh!

2006 July, “Ice Cream: Some Great Stops, from Parlors to Gelaterias”, in Rebecca Burns, editor, Atlanta, volume 46, number 3, Atlanta, Ga.: Atlanta Magazine, →ISSN, →OCLC, page 80:

The baked Alaska, also known as the Norwegian omelet, is a confection that lives up to its name. (Pre-global warming, that is.) You take a slab of frozen ice cream, heap on a cloud of meringue, and cook it. When it's ready, the ice cream is still frozen, and the topping is touched with the golden caramel of melted sugar. Food historians believe this paradoxical treat began pleasing its adoring public sometime around the 19th century. The baked Alaska prototype is believed to be French in origin. Food historians agree that a dish similar to the baked Alaska appeared in France around the mid-1800s.

2011, Ann Treistman, “Baked Alaska”, in Who Put the Devil in Deviled Eggs?: The Fascinating Stories Behind America's Favorite Foods, New York, N.Y.: Skyhorse Publishing, →ISBN, page 35:

Unfortunately, this is not a Bette Midler concert, we will not be serving Cosmopolitans and Baked Alaska, so just play faster than you give fucking hand jobs, will you please?

2014, Damien Chazelle, Whiplash, spoken by Terence Fletcher (J. K. Simmons):

A dessert consisting of ice cream encased in cake and meringue and briefly baked.

热烤阿拉斯加

dessert of ice cream encased in cake and meringue and briefly baked


singara

From Bengali সিঙ্গাড়া (śiṅgaṛa). Doublet of singhara (“water caltrop”).


burek

Borrowed from Ottoman Turkish بورك (börek).

A type of baked or fried filled pastry of the former Ottoman Empire.


tteok

But my eye was immediately drawn to the add-on: country ham with tteok and honey.

2022 October 4, Nikita Richardson, “Rice Cakes, Rice Rolls, Rice Sweets”, in The New York Times:

A type of sweet cake from Korea, made from rice flour.

打糕

a type of sweet cake from Korea, made from rice flour


summer pudding

summer pudding (countable and uncountable, plural summer puddings)

A British dessert made from sliced white bread layered in a deep bowl with stewed or macerated berries.


macaron

→ Indonesian: makarun

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Borrowed from French macaron. Doublet of macaroon.

Any of various confections made with almond and egg white, traditionally made in France.


rugelach

From Yiddish ראָגאַל (rogal) with plural suffix ־לעך (-lekh), from Polish rogal (“crescent roll”).

Then he ambles to his dressing room, where rugelach and carrot sticks sit on a coffee table for a postshow nosh.

2007 April 1, Jane Wollman Rusoff, “Funny Things Happened on the Way to the Condo”, in New York Times:

Rugelach is thought to have the same origin—this staple of Ashkenazi Jewish baking spread across the world and became popular, especially in the US, but not quite to the extent of its French half-brother.

2024 April 27, Itamar Srulovich, “The croissant, but better”, in FT Weekend, Life & Arts, page 22:

A type of Jewish pastry, which may be filled with various fruit, nuts, chocolate, etc.


bisteeya

When the recipe for the Moroccan pigeon pie bisteeya came out, it also entered my repertory for entertaining.

2007 April 8, “Letters”, in New York Times:

A sweet and savory pie common in Moroccan cuisine, made with an outer layer of phyllo dough around a filling made of poultry, spices, and ground almonds


mille-feuille

Unadapted borrowing from French mille-feuille (literally “a thousand sheets”). Doublet of milfoil.

ubor

A type of pastry made of several layers of puff pastry usually filled with cream or custard, and topped with icing or sugar.

مِيل فَاي

a type of pastry with several layers of puff pastry


pissaladière

en-noun

pissaladière (countable and uncountable, plural pissaladières)

Borrowed from French pissaladière, in turn borrowed from Niçard Provençal pissaladiera, from pissalat (an anchovy-based condiment), from peis salat (“salted fish”), suffixed with -iera.

“You never ate pissaladière, did you? It’s just as good as pizza, you’ll see. Some people like it even better.”

1980, Robert Beauvais, translated by Harold J. Salemson, The Half Jew, New York, N.Y.: Taplinger Publishing Company, →ISBN, page 23:

A pie from southern France, similar to pizza, without tomatoes or cheese, usually topped with onions, anchovies and black olives.


springerle

/ˈspɹɪŋ.ɡəɹ.lə/

/ˈʃpɹɪŋ.ɡəɹ.lə/

I have visited Baden-Württemberg every year to purchase springerle for my wife on her birthday.

a white, anise-flavored German cookie with an embossed design


clafoutis

Unadapted borrowing from French clafoutis.

ubor

A French dessert made by baking fresh fruit (traditionally cherries) with a batter.


kulfi

en-noun

kulfi (countable and uncountable, plural kulfis)

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From Hindi क़ुल्फ़ी (qulfī)/Urdu قلفی (qulfī), from Classical Persian قفلی (quflī) from قفل (qufl), from Arabic قُفْل (qufl, “lock, bolt”).

Vada pav sandwiches and mango kulfi were sold at the concession stand.

2007 January 3, Kareem Fahim, “For Some Moviegoers, It’s ‘Hooray for Bollywood’”, in New York Times:

A flavoured frozen dessert of South Asia, made from milk and resembling ice cream.


malva pudding

From malva in reference to the hue of the crust; compare mauve.

(South Africa) A sweet spongy pudding from South Africa made with apricot jam.


gala pie

A pork pie with a proportion of chicken meat, and a hard-boiled egg in the centre.


honeycake

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On their return to the hallway they found a tray by the top of the steps, and hot honeycakes filling the hall with their sweet aroma.

1990, Robert Jordan, The Eye of the World:

My Aunt Elizabeth makes this deliciously dark and chewy chocolate honeycake with layers of tangy plum jam.

2011 March 31, Beata Zatorska, “Around the world in 80 dishes No. 49: Elizabeth's honeycake with plum jam”, in The Independent, archived from the original on 2022-07-07:

I love recipes that include my Dutch heritage, and this honeycake is SO good.

2019 April 23, theintentionalmom.com, archived from the original on 2023-03-28:


melomakarona

From Greek μελομακάρονα (melomakárona) or μελομακάρονο (melomakárono).

bor

μελομακάρονα

Earlier in the day, his mother had prepared soup for the female lead and melomakarona, or Greek honey cookies, for the crew.

2007 January 14, Jeff Vandam, “Lights, Camera, Honey Cookies: A Soap Opera, Greek Style”, in New York Times:

Greek honey macaroons with crushed walnuts, traditionally served at Christmas.


kataifi

Borrowed from Ottoman Turkish قطائف (kadaif), from Arabic قَطَائِف (qaṭāʔif).

bor+

I much prefer the five-year-old Agnanti, at the upper end of the neighborhood near Astoria Park, which offers unusual regional dishes like ntaka, a Cretan bread salad, and mustard-dipped shrimp kataifi.

2007 January 26, William Grimes, “Queens Now Has Less Feta, More Jellyfish”, in New York Times:

A very fine vermicelli-like pastry used to make desserts in various Mediterranean and Middle Eastern cuisines, particularly Palestinian.


kokosh cake

en-noun

kokosh cake (usually uncountable, plural kokosh cakes)

Hobson-Jobson of Hungarian kakaós (“cocoa”, adjective) + cake.

Yeast cake of a particular kind, formed by rolling dough about a cocoa-based filling.


rogalik

From Polish rogalik and Russian рога́лик (rogálik).

Her ladyship was reduced to the pitiable choice of yesterday’s croissants or one of the nine different kinds of rolls, milk breads, sweet breads, scones, pancakes, vatrushki, kalachi, ponchiki, rogaliki and bulochki whose delicious, new-baked smell was wafting all over the house.

1967, Ira J. Morris, chapter III, in The Troika Belle, London: William Heinemann Ltd, page 16:

Among the recommended desserts are strudel, rogalik and flugen, a Romanian square of walnuts, raisins and honey.

1989 June 18, Daniel Young, “I’ll Take-out Manhattan: From Russia, with picnic”, in Daily News, New York, N.Y., page M 3:

You can start all over next weekend at the Polish Festival at Falcon Hall at 20th Street and St. Louis Avenue. […] The pastry booth will have chrusciki and rogaliki.

2004 September 5, Tom Uhlenbrock, “Fall feasts – come and get it”, in Sunday Post-Dispatch, St. Louis, Mo., page T1:

Waiting to be savored are Elena Trujillo’s made-from-scratch honey cake, rogaliki filled with chocolate, and butter cookies, baked with farmer’s cheese.

2006 April 5, Terri Dougherty, “New taste”, in The Post-Crescent, Appleton, Wis.: Gannett, page E-1, column 3:

Rogaliki is really just one taste of the holidays in my Russia. It is traditional to do a lot of baking.

2006 November 29, Lyubov Vyazhevich, quotee, “A cookie-cutter celebration”, in Orlando Sentinel, Orlando, Fla.: Orlando Sentinel Communications Company, page E3, column 2:

Senior center staff will provide babka (bread) and rogaliki (poppy seed and nut roll).

2008 May 25, “Polka party will step off”, in Courier News, Somerville, N.J.: Gannett, page B-4, column 3:

Zabawa and Polanka was too funny and don’t ever forget about our band, you’re my best friend forever, love the haircuts, the pj’s and oh yeah rogaliki.

2009, Melissa Downs, “Senior Write-Ups”, in 2009 South Windsor CT High School Yearbook, page 38, column 1:

Polish Bake Shop: Babka and Rogaliki

2010 February 24, University of Pittsburgh at Johnstown, “Chase the chill!”, in Daily American, volume 81, number 234, Somerset, Pa., page A14:

As matriarch, Mary Lee was more than comfortable in her role as Head Rogaliki Baker during the family’s Christmas cookie baking marathon, an all-day affair that annually produces some 1,800 traditional Polish cookies - and plenty of laughter.

2011 March 4, “Mary Lee Szany (nee Wilczynski)”, in The Times, Munster, Ind., page E-8:

Do you know what a spanakopita is? A rogalik? Answer: You don’t need to. A food dictionary isn’t necessary to enjoy the Old World treats that make up two of the most popular ethnic festivals in Naples, the longtime Greek Fest and the younger, broader Ethnic Food Festival.

2013 February 22, Harriet Howard Heithaus, “Ethnic delights star in a festive weekend”, in Naples Daily News, 89th year, number 212, Naples, Fla.: The E.W. Scripps Company, page 3F, column 1:

Kusher Bakery specializes in Ukrainian breads including, […] poppy seed strudel, caramel cookies (walnut-shaped), bulochka and rogalik.

2013 May 22, Sue Kidd, “Food find: Old-world bread at local European markets”, in The Olympian, Olympia, Wash., →ISSN, page C1:

She was known for her delicious pierogis and rogaliki.

2015 April 29, Nowak Funeral & Cremation Services, “Wladyslawa Kowalski”, in The Republican, Springfield, Mass.: The Republican Co., page A10:

Grandma’s rogaliki. For my annual tribute to my Polish grandmother, I’ll make her crescent rolls. Unlike many Polish bakers who use jam fillings, Babcia’s were simply cinnamon-scented. I miss them.

2015 December 30, Adriana Janovich, “New Year’s food resolutions: A look back – and a look ahead”, in The Spokesman-Review, Spokane, Wash., pages C1 and C3:

The Siberian tiger had a bright smile on for all her customers, dishing out cinnamon-walnut rogaliki and crisp hvorost dusted with powdered sugar alongside donuts and gingerbread, with cups of coffee steaming alongside them.

2016 December, Kyell Gold, “Coronado”, in The Time He Desires, Dallas, Tex.: FurPlanet Productions, →ISBN, page 53:

Rogaliki, almond crescent cookies, have many versions – some recipes require rolling the dough and cutting it into triangles with the addition of a nut filling.

2016 December 8, Martha Saconchik-Pytel, “‘Wigilia’: Polish Heritage Society celebrates”, in Chronicle (Tallahassee Democrat), Tallahassee, Fla., page 2E:

Honey cake in three flavors, rogaliki with a hidden center of apricot jam, pastries laced with the enchanting nuttiness of poppyseeds — the pastry case at Emish Market was stacked with its usual array of international treats, many inspired by Eastern European traditions.

2022 March 16, Kristine Sherred, “Russia’s war on Ukraine takes toll at Fife specialty market”, in The News Tribune, volume 139, number 341, Tacoma, Wash., →ISSN, page 1A, columns 1–2:

A crescent-shaped pastry that is popular in Poland and various other Eastern European countries.


Victoria sponge

Victoria sponge (plural Victoria sponges)

After Queen Victoria, who preferred this cake with her afternoon tea.

We were told that the auditorium could actually hold seven hundred, but that the caterers could only provide enough scones, Maid of Honour tarts and Victoria sponges for the smaller number.

2003, Guy Hunting, Adventures of a Gentleman’s Gentleman: The Queen, Noel Coward and I, London: John Blake Publishing Ltd, →ISBN, page 254:

While the contestants grind away under the clock at their Victoria sponges and poached pear puddings in an idyllic Somerset setting, hosts Mel Giedroyc and Sue Perkins inquire winkingly about the erectness of a biscuit or the appropriate length for a profiterole.

2015 February 26, Sophie Gilbert, “Soggy Bottoms and 'Sex Box': The Saucy State of TV's British Imports”, in The Atlantic:

A type of sponge cake with a layer of jam sandwiched in the middle.


Bakewell tart

After Bakewell, a small market town in Derbyshire, England.

"One of the most famous of tarts is the Bakewell tart, made from a flan of sweet paste, with jam spread over the inside base and frangipane piped or spread over, or done as a lattice."http://books.google.co.uk/books?id=vRcidxIUWYMC&pg=PA101&dq=%22Bakewell+tart

"Still served in local tearooms is the famous Bakewell Tart, which was supposedly created by accident"http://books.google.co.uk/books?id=0CQ_OiMYTzQC&q=%22Bakewell+Tart

"They ordered soda scones and sandwiches, Victoria sponge cake and cling peaches, choux pastries and flapjacks, Bakewell tart and trifle with extra cream."http://books.google.co.uk/books?id=tVrjyVX4aNsC&pg=PA70&dq=%22Bakewell+Tart

A tart consisting of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with frangipane.


Battenberg cake

Battenberg cake (plural Battenberg cakes)

The origin of the name is not clear, but one theory claims that the cake was created in honour of the marriage of Prince Louis of Battenberg, with the four squares representing the four Battenberg princes.

There are some who think that Battenberg cake is a bit tacky, but I resolutely refuse to count myself among their number. Admittedly, it's not a cake that goes with many people's colour schemes, […]

2017, Damien Trench, Miles Jupp, Egg and Soldiers: A Childhood Memoir, Hachette, →ISBN:

A light sponge cake which, when cut in cross section, displays a two-by-two check pattern alternately coloured pink and yellow.

Louis Mountbatten, 1st Earl Mountbatten of Burma


melba

From Peach Melba, a dish invented for Nellie Melba, an Australian opera singer.

A dessert made originally from peach (now also other fruits), ice cream, and raspberry.


mirliton

/ˈmɜːlɪˌtɒn/

/ˈmɪɹləˌtɑn/

From French. Coined as a nonce to advertise a new women's bonnet, mirliton came to be applied to any trifle or trinket before acquiring several specific meanings. Compare the English word folderol.

In form the mirlitons resembled flutes, shawms, or other instruments, and were generally furnished with a parchment membrane.

1975, Sibyl Marcuse, A survey of musical instruments, page 172:

Whistles, mirlitons, flutes, trumpets or horns, clarinets, and oboes are all played in one or more parts of the continent.

1990, Francis Bebey, African music: a people's art, page 64:

The bars have air resonators below, and mirliton membranes are set over holes in the resonators (see Figure 10-3C).

1996, Bart Hopkin, Musical Instrument Design, page 145:

(music) The eunuch flute, a kind of kazoo or membranophone.


Eccles cake

From the English town of the same name, Eccles, where the cake was first sold commercially in 1793.

A small, round, oven-baked cake made from a currant-based filling enclosed in puff pastry.


makowiec

MAKOWIEC. (Poppy-seed. roll).

1957, Sula Benet, Festive recipes and festival menus, page 147:

If you have a cookie spatula, slide it under the makowiec and transfer it to the baking pan.

2007, Greg Patent, A Baker's Odyssey, page 219:

She was trained by the nuns to be their cook and therefore she learned to make very beautiful and sumptuous gourmet dishes, including croissants and delicious fancy desserts. Her makowiec was the best I have ever tasted.

2011, Frank Cebulski, Lonely Nights and Wild Women: Concrete Visual Shaped Poems, page 54:

(rare) a Polish cake (flat or rolled) layered with poppy seed-based paste


kolache

Borrowed from Czech koláče and Slovak koláče, plural of koláč. Doublet of kalach and kolach.

A pastry consisting of a filling (typically fruit or cheese) inside a bread roll, popular in the United States.


oliebol

Borrowed from Dutch oliebol (“oliebol”).

A traditional Dutch and Belgian delicacy, a pastry similar to a donut.


trdlo

From Czech trdlo, from Proto-Slavic *tьrdlo.


frozen yoghurt

frozen yoghurt (countable and uncountable, plural frozen yoghurts)


frozen yogurt

frozen yogurt (countable and uncountable, plural frozen yogurts)

A frozen dessert made from yogurt or other dairy products, slightly tarter than ice cream and lower in fat.


Boston cream pie

Boston cream pie (plural Boston cream pies)

A round cake that is split, filled with custard or cream, and frosted with chocolate, the official dessert of the Commonwealth of Massachusetts.


khachapuri

khachapuri (countable and uncountable, plural khachapuris)

/hɑːtʃəˈpuːɹi/

/hɑːt͡ʃəˈpuɹi/

Borrowed from Georgian ხაჭაპური (xač̣aṗuri).

On the breakfast table I can see the remains of: sturgeon, caviare (pink and black), blinies, cottage cheese and two other cheeses, buckwheat, hatchapuri—a bread cheese—and sour cream, hashi (stew), radishes and spring onions […]

1977, The New Review, volume 4, London: New Review Ltd., →ISSN, →OCLC, page 30:

After Varadzia had served Svobodova with sturgeon and the local delicacy, a hatchapuri—a sort of paratha stuffed with cheese—washed down with a glass of the Lomnja red wine, he sat down and took a pipe with the stranger.

1983, Isaac Asimov’s Science Fiction Magazine, volume 7, New York, N.Y.: Davis Publications, →ISSN, →OCLC, page 128:

No feast would seem proper without the marvelous cheese bread, khachapuri. Khachapuri is found throughout Georgia in many guises—round, rectangular, and boat-shaped. The dough can be yeasty with a thick crust, many-layered and flaky, or tender and cakelike. The bread is usually filled with a fresh, slightly sour cheese like imeruli (Imeretian) or suluguni, but salted cheeses like bryndza may also be used, as long as they are soaked first. […] For those desiring extra sustenance, the khachapuri may be topped with a cracked egg and returned to the oven until the egg sizzles. My favorite version of this cholesterol-rich khachapuri is the adzharuli khachapuri or Adzharian cheese bread, found in Batumi on the Black Sea coast and appropriately boat-shaped.

1993, Darra Goldstein, “Breads and Grains”, in The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, New York, N.Y.: HarperCollins; reprinted Berkeley; Los Angeles, Calif.: University of California Press, 1999, page 136

At the waiter's suggestion, they added mushroom soup and khachapuri, the traditional and ubiquitous Georgian cheese bread.

2014, John Shiffman, “‘Very Rich Men’”, in Operation Shakespeare: The True Story of an Elite International Sting, New York, N.Y.: Simon & Schuster; trade paperback edition, New York, N.Y.: Simon & Schuster Paperbacks, August 2015, page 213

Another delicious Georgian dish was Hachapuri. This is a kind of flat bread with soft cheese and butter in the middle, more butter melted all over the top. There are different kinds of Hachapuri, reflecting the different areas, but all of it is absolutely fantastic. People eat it as a matter of course at almost every meal.

2014 February 25, Janice N. Mau, “‘Gamarjoba’, Georgia.’”, in Samovars and Shashlik: Gems of an Overseas Adventure, Bloomington, Ind.: Balboa Press, Hay House, →ISBN, page 120:

Kargi Gogo, the downtown food cart devoted to the cuisine of Georgia, reopened last week with a new menu devoted to the country's signature dish, khachapuri, or cheesy bread. The new menu highlights four traditional Georgian khachapuris, including the traditional, a pupusa-liked disc stuffed with sulguni (a farmers cheese), plus one with extra cheese melted on top and another with ham and bacon.

2015 October 6, Michael Russell, “Portland’s Kargi Gogo food cart relaunches with new, all-khachapuri menu”, in The Oregonian/OregonLive.com, archived from the original on 2016-05-30:

A cheese pastry from the country of Georgia in the Caucasus region of Eurasia.

خاتشبوري

ḵātšābūri, ḵātšāpūri


stroopwafel

Borrowed from Dutch stroopwafel, from stroop (“syrup”) + wafel (“wafer; waffle”).

Now's your chance to also taste the other local delicacy, stroopwafel. A wafer-and-syrup pastry sandwich served atop a steaming cup of coffee, stroopwafel slowly transforms into a warm, soft treat.

2008, Marybeth Bond, Best Girlfriends Getaways Worldwide, Washington, D.C.: National Geographic Books, →ISBN, page 201:

A waffle is the action, or inaction, of making up your mind. In Holland, when you slice a round one in half, and glue fill it back whole again, with warm caramel, it becomes a vice. And clamped Between the Cartwheels of the stroopwafel, I was the syrup, holding them together, and apart.

2012, Lawrence Winkler, “Stroopwafel”, in Between the Cartwheels, [S.l.]: Lawrence Winkler, →ISBN:

[B]akers in Gouda […] were perfecting their well-known diamond patterned stroopwafels ("syrup waffles") which were handmade in Gouda for more than three centuries, lore says, as a way to make use of sugar refinery by-products. Stroopwafels, in spite of their name, are not waffles as North Americans know them. Goudse stroopwafels are another form of cookie, a buttery yeasted iron-baked cookie-dough wafer sliced in half and filled with a unique warm toffee-like mixture of molasses or treacle, sugar, butter, vanilla, and cinnamon, then joined together again.

2014, Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World: An Encyclopedia of Food and Culture, Santa Barbara, Calif.: ABC-CLIO, →ISBN, page 243:

The Dutch work hard to satisfy their sweet tooth. The quintessential Dutch treat is a stroopwafel—syrup sandwiched between two crispy, thin waffles. Prepackaged stacks of stroopwafels are sold in grocery stores, but a fresh, hot stroopwafel from a street vendor is a revelation.

2015, Rick Steves, Gene Openshaw, Rick Steves Amsterdam & the Netherlands, Berkeley, Calif.: Avalon Travel, →ISBN:

He paused while the waitress deposited his coffee and stroopwafel on the table. He picked up the stroopwafel and put it on top of the coffee cup, like a lid.

2015, Jake Woodhouse, Into the Night, London: Penguin Books, →ISBN:

A Dutch waffle made from two thin wafers with syrup in between.

Honigwaffel

loosely; a similar kind of German waffle


dariole

From French dariole, from Old Occitan daurar (“to brown”)

(desserts) A dessert consisting of puff pastry filled with almond cream, baked in an oven.


cendol

cendol (countable and uncountable, plural cendols)

Learned borrowing from Balinese ᬘᬾᬦ᭄ᬤᭀᬮ᭄ (céndol, “rice or sago syrup”) or Javanese ꦕꦺꦤ꧀ꦝꦺꦴꦭ꧀ (cèndhol, “protuberant”), from Old Javanese ceṇḍol.
First attested in the Tantri Demung found at Sidemen Karangasem district in Bali, 1728 AD, as ᬘᬾᬦ᭄ᬤᭀᬮ᭄ (céndol).

der

A traditional Balinese and Javanese sweet made with rice flour or sago noodles and coconut milk


pandowdy

en-noun

pandowdy (countable and uncountable, plural pandowdies)

(US) A pudding of spiced, sliced apples (or other fruit), sugar and butter, baked with a crumble topping in a deep dish.


hash brownie

LL-Q1860 (eng)-Flame, not lame-hash brownie.wav

See, I'm a city slicker, I, I ain't no townie / Right now, I wish I had another hash brownie

1989, “Car Thief”, in Paul's Boutique, performed by Beastie Boys:

A brownie laced with hashish and eaten for its psychoactive effects.


simnel cake

From Middle English simenel (also simle), from Old French simenel (“fine wheat flour; flat bread cake, Lenten cake”), probably by dissimilation from Vulgar Latin *siminellus, a diminutive of Latin simila (“fine flour”) (see semolina). Compare also Middle Dutch semel, Middle Low German semele.

der

A rich fruit cake, with a decorated marzipan covering, traditionally eaten on Simnel Sunday or Easter.


banana pudding

en-noun

banana pudding (countable and uncountable, plural banana puddings)

A dessert of the southern United States, made with layers of vanilla custard, cookies, and sliced fresh bananas.


castella

castella (usually uncountable, plural castellas)

From Japanese カステラ (kasutera), from Portuguese pão de Castela (literally “bread of Castile”), an old type of sponge cake which they brought to Japan. Compare Italian pandispagna, Tagalog Pan de Kastila (“Spanish bread”).

cog

A Japanese sponge cake made of sugar, flour, eggs, and starch syrup.


cinnamon roll

cinnamon + roll. In reference to the character, derives from a headline in The Onion satirical newspaper, "Beautiful Cinnamon Roll Too Good for This World, Too Pure" (23 January 2014) https://web.archive.org/web/20200306125704/https://local.theonion.com/beautiful-cinnamon-roll-too-good-for-this-world-too-pu-1819576048/amp.

(baking) A rolled pastry flavored with cinnamon and sugar.


shoofly pie

en-noun

shoofly pie (countable and uncountable, plural shoofly pies)

From shoo + fly + pie. So called because the molasses attracts flies, which must be shooed away.

Shoo-Fly Pie and Apple Pan Dowdy / Make your eyes light up / Your tummy say, "Howdy." / Shoo-Fly Pie and Apple Pan Dowdy / I never get enough of that wonderful stuff.

1945, “Shoo-Fly Pie and Apple Pan Dowdy”, Sammy Gallop (music):

A fluffy pie made from molasses with a crumb cake top, traditional among the Pennsylvania Dutch.


pastel de nata

pastel de nata (plural pastéis de natas or pastel de natas)

pastéis de natas (plural)
pastel de natas (plural)

On the way to Belem, we stopped and ate pastel de natas, and afterwards Melanie was sick in a bin on the street.

2022, Rosie Brooks, Flo, Grosvenor House Publishing, →ISBN:


egg tart

A baked pastry commonly made in Hong Kong, Macau and other parts of Asia consisting of an outer pastry crust that is filled with egg custard.

Hong Kong-style egg tart

蛋撻／蛋挞 (dàntà)

Macau-style egg tart

葡撻／葡挞 (pútà)


sufganiyah

bor

Hebrew סופגנייה

a deep-fried ball-shaped doughnut, usually filled with jelly or custard and topped with powdered sugar


chocolate cake

en-noun

chocolate cake (countable and uncountable, plural chocolate cakes)

A cake flavored with melted chocolate or chocolate powder.

ചോക്കളേറ്റ് കേക്ക്

cōkkaḷēṟṟŭ kēkkŭ


rum cake

rum cake (countable and uncountable, plural rum cakes)


fudge cake

A cake, usually a chocolate cake, that is also made with fudge.


pieshop

LL-Q1860 (eng)-Flame, not lame-pieshop.wav


piefight

LL-Q1860 (eng)-Flame, not lame-piefight.wav

A fight involving pies, especially the comical throwing of custard pies.


kouign-amann

kouign-amann (countable and uncountable, plural kouign-amann or kouign-amanns)

kouign-amann (plural)
kouign-amanns (plural)

Borrowed from Breton kouign-amann, from kouign (“brioche; bun; cake”) (ultimately from Latin cuneus (“wedge”), from Proto-Indo-European *h₂eḱ- (“sharp”)) + amann (“butter”) (ultimately from Proto-Indo-European *h₃engʷ- (“to anoint; to smear”)).

der

A traditional Breton cake made of layers of butter, dough, and sugar.


squab pie

en-noun

squab pie (countable and uncountable, plural squab pies)

A traditional English pie containing mutton and apple.


ekmek kadayif

From Turkish ekmek kadayıfı (“bread kataif”).

[photograph] Ararat's ekmek kadayif — the topping on the honeyed cake, called kaimak, is a cream that is as rich as butter.

1980 February 4, Seymour Britchky, “Rare and Well Done”, in New York Magazine, volume 13, page 41:

A Turkish bread pudding dessert, also found in Greece.


vatrushka

vatrushka (countable and uncountable, plural vatrushkas or vatrushki)

Her ladyship was reduced to the pitiable choice of yesterday’s croissants or one of the nine different kinds of rolls, milk breads, sweet breads, scones, pancakes, vatrushki, kalachi, ponchiki, rogaliki and bulochki whose delicious, new-baked smell was wafting all over the house.

1967, Ira J. Morris, chapter III, in The Troika Belle, London: William Heinemann Ltd, page 16:

Bake about 25 minutes or until lightly browned and cooked. Cool on a rack. Yield: About four dozen vatrushki

1977, Jane Kinderlehrer, “[You’ll Find That Good Food Makes the Party Better] Russian Vatrushki (Cheese-Filled Tarts)”, in The Art of Cooking With Love and Wheat Germ (And Other Natural Foods), Emmaus, Pa.: Rodale Press, Inc., →ISBN, part 4 (Any Age, Any Time), page 273:

Bake for 15–20 minutes, or until the vatrushki are golden.

1996, “[Baked Goods] Vatrushki”, in Caroline Ball, editor, East European Cookbook: Discover the Traditional Tastes of Russia, Romania, Hungary, Scandinavia, and Poland, Edison, N.J.: Chartwell Books, Book Sales, Inc., →ISBN, page 151, column 2:

But at night when they came to see me in the Ural, when they had knocked back huge amounts of Kunzevskaya and Stolichnaya and devoured piles of piroshki, oladyi, vatrushki, and bulochki with zimmes, they spoke French, English, kissed hands and paid compliments, knew the wittiest toasts, and fiddled their Russian souls inside out in order to dance on the most crooked roofs of the most Eastern shtetl at dawn.

2005, Ulla Berkéwicz, translated by Katharina Rout, Love in a Time of Terror, Lantzville, B.C.: Oolichan Books, →ISBN, page 29:

“You look wonderful,” he said, unable to hold his tongue. / “So do you,” she replied with an amused smile, “but I think you raided the fat end of Vasily’s wardrobe. He has a thin end which he uses when he’s off the vatrushki and vodka.”

2005, Kim Wilkins, chapter 3, in Rosa and the Veil of Gold, London: Gollancz, published 2007, →ISBN, page 31:

Typically, vatrushki are made from a yeasted wheat flour dough enriched with butter, eggs, and sugar rather like brioche, shaped into a flattened round that is pinched up and then filled with tvorog—a kind of farmer’s curd cheese similar to German quark or Italian ricotta.

2008, “[Bakery] Vatrushka”, in Frances Case, editor, 1001 Foods You Must Try Before You Die: A Global Guide to the Best Ingredients, London: Cassell Illustrated, →ISBN, page 878, column 2:

A sort of small, round pastry filled with cottage cheese, popular in Eastern Europe.

ватру́шка

a small, round cottage cheese-filled pastry


brookie

From Afrikaans broekie, diminutive of broek (“pants”), from Dutch broek (“pants”). Cognate with Dutch broekje (“shorts”). Doublet of breeches and britches.

And the few skirts which are past remaking are carefully cut down into small brookies for the young hopeful, who will get the last ounce of wear out of them.

1920, The Homestead - Issues 228-243, page 19:

[…] you cannot do a poopy in your brookie, […]

1973, Elseviers Magazine - Volume 29, Issues 35-43, page 137:

I notice, too, that the child is wearing red brookies [shorts].

2023, Martin Brunt, No One Got Cracked Over the Head for No Reason:


apfelstrudel

apfelstrudel (countable and uncountable, plural apfelstrudels)

Failing to penetrate General Motors’ secure corporate sanctum, I’m forced to imagine the signs of culture shock: apfelstrudel has replaced Krispy Kremes at morning meetings.

2008 March 2, Lawrence Ulrich, “Traveling on Dual Passports”, in New York Times:


kulich

kulich (usually uncountable, plural kulichi or kulichs)

From Russian кулич (kulič), ultimately from Ancient Greek κόλλιξ (kóllix, “roll or loaf of bread”). Cognate to Persian کلوچه، کلیچه (koluče, količe). Doublet of kulcha.

cog

کلوچه، کلیچه

One of the most famous of all Easter breads is the Russian kulich, a tall but delicate sweet yeasted bread that is sugared and decorated with the initials XB, which stand for “Christ is risen.”

2008 March 19, Florence Fabricant, “Easter Is for Baking, Too”, in New York Times:

A tall, cylindrical Eastern European Easter bread, traditional in the Orthodox Christian faith.


sago pudding

en-noun

sago pudding (countable and uncountable, plural sago puddings)


genoise

From French, named after the city of Genoa.


loukoumades

From Greek λουκουμάδες (loukoumádes), ultimately from Arabic لُقْمَة (luqma, “morsel”).

A $28 traditional Greek dinner, available after 5 p.m. next Sunday, will feature magiritsa, Greek salad, rotisserie- or oven-roasted lamb and loukoumades — Greek-style doughnuts.

2009 April 12, Kris Ensminger, “Lamb Aplenty”, in New York Times:

Pastries made of deep-fried dough soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame. (used especially of the Greek version of these pastries)

lokma

used especially of the Turkish variant of this pastry


galaktoboureko

From Greek γαλακτομπούρεκο (galaktompoúreko).

bor

γαλακτομπούρεκο

A Greek dessert of semolina-based custard in phyllo.

γαλακτομπούρεκο

a Greek dessert of semolina-based custard


tourtière

en-noun

tourtière (countable and uncountable, plural tourtières)

From Canadian French tourtière, from a cooking vessel of the same name, from French tourte (“meat pie”). There is a common false etymology that it derives from the alternative meaning tourte (“passenger pigeon”).

Last December, I called my mother to get her recipe for tourtière, a beloved traditional French-Canadian dish. It would be the meaningful heart of a bundle of gifts I had lovingly gathered to honour a Métis elder I had recently met. To share this recipe for tourtière was to share a piece of my family’s story with this elder, to whom I owed a great debt of gratitude.

2018 November 30, Isabelle Bourgeault-Tassé, “How a family recipe taught me what’s at stake when Franco-Ontarians lose their roots”, in The Globe and Mail:

(Canada, chiefly Quebec) A type of traditional French-Canadian meat pie, usually made with pork.


Dundee cake

Dundee cake (countable and uncountable, plural Dundee cakes)

A traditional rich fruit cake of Scotland.


spicenut

“Good-night, Captain, many thanks. You did it uncommonly well; how kindly the old un swallowed the spice-nut, to be sure; and it is only one of many others he has swallowed within these two days. I am afraid in about another four-and-twenty hours they will begin to disagree with him unless his stomach is a very strong one.”

A small, crisp cake containing strong spices.


flawn

From Middle English flaun, flaon, flawn, from Old French flaon, from Late Latin fladonem, accusative of flado, from Frankish *flaþō. Doublet of flan, flathe, and flathon.

(obsolete) A flan (custard-based desert)


pepernoot

pepernoot (plural pepernoten or pepernoots)

a kind of dough-based confectionery eaten during Sinterklaas celebrations. Typically softer and larger than a kruidnoot


kruidnoot

kruidnoot (plural kruidnoten or kruidnoots)

a small hemispherical spiced cookie with speculaas spices, eaten during Sinterklaas celebrations. Typically harder and smaller than a pepernoot.


barquette

A small boat-shaped pastry shell with a sweet or savoury filling.


lardy cake

lardy cake (countable and uncountable, plural lardy cakes)

A traditional, richly spiced type of bread originating in southwest England made with rendered lard, flour, sugar, spices, currants and raisins.

豬油蛋糕 /猪油蛋糕

richly spiced bread originating in southwest England


Périgord pie

Named after Périgord, a geographical region, and former province of France, famed for its truffles.

(archaic) A gourmet meat pie made with game (such as duck or partridge) and truffles.


butter pie

LL-Q1860 (eng)-Flame, not lame-butter pie.wav

(UK) A traditional savoury pie consisting mainly of onions and potatoes.


chiffon cake

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A very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavourings.


speculoos

speculoos (countable and uncountable, plural speculoos)

From Dutch speculoos, Belgian form of speculaas.


three-milk cake

three-milk cake (plural three-milk cakes)


croquembouche

/ˌkɹɒkɒmˈbuːʃ/

Borrowed from French croquembouche (literally “crunch-in-mouth”).

bor

A French dessert made by piling profiteroles and other crunchy sweets in a tall shape, then pouring caramel over them to hold them in place.

pastís de lioneses

French dessert made from a pile of profiteroles coated with caramel


Montgomery pie

Named after Montgomery County, Pennsylvania.

A kind of shoofly pie with lemon juice added to the bottom layer and buttermilk to the topping.


Shrewsbury cake

en-noun

Shrewsbury cake (plural Shrewsbury cakes)

Why Brother Willfull of Salop, you may be as ſhort as a Shrewſbury''' Cake, if you pleaſe.

1700, [William] Congreve, The Way of the World, a Comedy. […], London: […] Jacob Tonson, […], →OCLC, Act III, scene xv, page 46:

I bought some Shrewsbury cakes at Mr. Paul's in — Street, Covent Garden, eating some of which supported me somewhat.

1794, James Boswell, in Danziger & Brady (eds.), Boswell: The Great Biographer (Journals 1789–1795), Yale 1989, p. 276

I received from the mayor an oaken box with a silver top and filled with the famous Shrewsbury cakes.

A type of flat, crisp biscuit traditionally made in Shrewsbury.


pot brownie

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Niles Crane: Just take a look. Ah, yes, thick and gooey. Ganja in its purest form.
Roz Doyle: It's a pot brownie, you idiot.

2003, December 9, Christopher Lloyd, "High Holidays", episode 11-11 of Frasier, 00:09:03-00:09:13

A brownie laced with marijuana, eaten for its psychoactive effects.


wigg

Compare Dutch wegge (“a sort of bread”), German Weck, originally a wedge-shaped loaf or cake. See wedge.

Home to the only Lenten supper I have had of wiggs […]and ale.

1664 April 18 (date written; Gregorian calendar), Samuel Pepys, Mynors Bright, transcriber, “April 8th, 1664”, in Henry B[enjamin] Wheatley, editor, The Diary of Samuel Pepys […], volume V, London: George Bell & Sons […]; Cambridge: Deighton Bell & Co., published 1895, →OCLC:


dirt cake

dirt cake (countable and uncountable, plural dirt cakes)

A kind of American dessert made from broken cookies and pudding, sometimes with gummy worms added, and resembling dirt.


Mississippi mud pie

Mississippi mud pie (countable and uncountable, plural Mississippi mud pies)

So named because of its likely origin in Mississippi and resemblance to mud, as the pie’s appearance could remind casual observers of Mississippi River mud.

A dessert pie with gooey chocolate sauce on a crumbly chocolate crust.


buko pie

(Philippines) coconut pie, especially the Filipino variant made with young coconuts and condensed milk


chess pie

chess pie (countable and uncountable, plural chess pies)

/ˈt͡ʃɛs ˌpaɪ/

/ˈt͡ʃɛs ˌpaɪ/

LL-Q1860 (eng)-Flame, not lame-chess pie.wav

Uncertain; most likely from cheese pie; early versions were similar in texture to British lemon curd pies or cheesecakes, and earlier "cheesecakes" often lacked cheese, instead resembling modern chess pies or chess cakes.
Other theories include:
* from a Southern pronunciation of (it's) jes' pie, as it contrasts with flavored pies like pecan, cherry, chocolate, etc.
* from chest pie, as the high sugar content means it can be stored in a "pie chest" (pie safe) rather than needing refrigeration.
* from some association with the game of chess.
* from Chester, England.

(Southern US, Midland US) A pie made with eggs, sugar, butter, vanilla, and cornmeal.

Dictionary of American Regional English
chess pie


bird's nest pudding

bird's nest pudding (plural bird's nest puddings)

A pudding containing apples whose cores have been replaced by sugar.


kolach

/ˈkoʊˌlɑt͡ʃ/

From Czech and Slovak koláč, from Proto-Slavic *kolačь.

Type of pastry that holds a portion of fruit or cheese, surrounded by a puffy cushion of supple dough.


anarsa

From scrumptious karanjis to ghee-laden anarsas and spiral chaklis, making sweets and savouries during Diwali has been a long-standing tradition.

2012 November 13, Reema Gehi, “Mithai as health tonic”, in Times of India:

(India) A sweet pastry made with rice, jaggery, poppy seeds and milk.


whoopie pie

One theory regarding the origin of the name whoopie pie is that it arose from a production of the musical play Whoopee! in Boston in the late 1920s in which chocolate pies were thrown out to the audience during the song "Makin' Whoopee". Alternatively, the pie (which is believed to have originated in Pennsylvania Dutch Country) is said to have gotten its name when Amish women made them for their husbands and children, and they were so delighted that they exclaimed, "Whoopie!"

(Pennsylvania, Maine) A baked good consisting of two round, mound-shaped pieces of cake (typically chocolate cake) with a sweet, creamy filling or frosting sandwiched in between.


tarte Tatin

/ˌtɑɹt tæˈtæ̃/

Borrowed from French tarte Tatin; see there for more.

A type of upside-down cake in which the fruit, usually apples, is caramelized in butter and sugar.

反轉蘋果撻 /反转苹果挞

upside-down cake prepared with caramelized apples


Baumkuchen

From German Baumkuchen (literally “tree cake”), because the concentric layers resemble tree rings.

bor

A kind of layer cake, traditionally baked on a spit, in which the layers resemble concentric tree rings.


Streuselkuchen

At Mainz we discovered a café close to the theatre, and sipped coffee and ate Streuselkuchen out of doors in the shadow of the cathedral and Gutenberg's statue.

1915, Harriet Julia Campbell Jephson, German Travel Notes:

A cake of German origin made of yeast dough covered with sweet crumb topping.


fisherman's pie

en-noun

fisherman's pie (usually uncountable, plural fisherman's pies)

LL-Q1860 (eng)-Flame, not lame-fisherman's pie.wav

A pie made with white fish (such as cod, haddock, or halibut) in a white or béchamel sauce made with the milk the fish was poached in.


cream horn

A horn-shaped pastry filled with fruit or jam and whipped cream.


moustalevria

From Greek μουσταλευριά f (moustalevriá).

uder

μουσταλευριά

a Greek dessert made from grape juice, flour, sugar etc


seven-layer cake

en-noun

seven-layer cake (plural seven-layer cakes)

A cake consisting of seven thin layers of baked batter interlaced with seven layers of frosting.


blackout cake

blackout cake (countable and uncountable, plural blackout cakes)

A dark, rich chocolate cake made with chocolate pudding.


potica

A cake or bread filled with (ground) nuts, popular in Slovenia and in Croatia. (In particular, the Slovene variant of this pastry, in contrast to the Croatian variant, termed a povitica.)


banitsa

Borrowed from Bulgarian баница (banica).

A Bulgarian baked good consisting of layers of whisked eggs, pieces of cheese and phyllo.


pecan pie

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A sweet pie made from corn syrup and pecans, considered a specialty of Southern United States cuisine.


cronut

Coordinate term: croffle

Could it have been a hybrid, a marriage of croissant and doughnut? The Cronut? The Doughsant?

1991 March 3, Diane White, “Munching in the '90s -- will doughnuts topple the croissant?”, in Boston Globe:

You can't overlook the fact that the culinary skill needed to create cronuts is extremely high; pastry dough in a fryer usually "separates instantly and parts six ways to Sunday," says Merwin.

2013 June 6, Emily Shire, “Everything you need to know about the cronut”, in The Week:

Botshka added that he doesn't understand the draw of the cronut burger, which combines a doughnut and croissant into a burger that is topped with maple bacon jam.

2013 August 21, Clare Clancy, “Cronut burger vendor closed after 34 people report getting sick at Toronto’s CNE”, in Hamilton Spectator:

A pastry which combines characteristics of a croissant and a doughnut.


kringle

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From Danish kringle, ultimately from Old Norse kringla (“ring, circle”).

A Scandinavian pastry, a variety of pretzel.


vinegar pie

vinegar pie (countable and uncountable, plural vinegar pies)

LL-Q1860 (eng)-Flame, not lame-vinegar pie.wav

A chess pie with a little vinegar added.


Key lime pie

Key lime pie (countable and uncountable, plural Key lime pies)

LL-Q1860 (eng)-Flame, not lame-Key lime pie.wav

An American dessert made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust, often with a meringue topping.


Bob Andy pie

Named after two legendary gelding workhorses.

A sweet pie, similar to a custard pie, spiced with cinnamon and cloves.


dump cake

dump cake (countable and uncountable, plural dump cakes)

A cake similar to a cobbler, made by dumping fruit or other filling into a pan and then dumping cake mix on top.


charlotte russe

charlotte russe (plural charlottes russes or charlottes russe or charlotte russes)

charlottes russes (plural)
charlottes russe (plural)
charlotte russes (plural)

/ˈʃɑːlət ˈɹuːs/

/ˈʃɑɹlət ˈɹus/

Borrowed from French charlotte russe (literally “Russian charlotte”). The origin of the term is obscure; one theory is that the dish was created by French chef Marie-Antoine Carême (1784–1833) and named in honour of his employer Alexander I of Russia.

refn

From Janet M. Hill (1909 April) “Seasonable Recipes”, in The Boston Cooking-school Magazine of Culinary Science and Domestic Economics, volume XIII, number 9, Boston, Mass.: The Boston Cooking School Magazine Co., […], →OCLC, page 431.

unknown

origin of the term is obscure

And Mrs. Newcome was not unkind: and if Clive had been really a young duke, I am sure he would have had the best bed-room at Marble Hill, and not one of the far-off little rooms in the boys' wing; I am sure he would have had jellies and Charlottes Russes, instead of mere broth, chicken and batter pudding as fell to his lot; […]

1854, Arthur Pendennis [pseudonym; William Makepeace Thackeray], “Clive’s Uncles”, in The Newcomes: Memoirs of a Most Respectable Family, volume I, London: Bradbury and Evans, […], →OCLC, page 51:

Cod and oyster sauce; smelt tossed with eggs, and made piquant with a squeeze of lemon (don't forget the lemon); chocolate custards, and a proper variety of puff-pâtés, blancmange, jellies, ice-creams, and Charlotte russe, are not bad to take, and, moreover, commend themselves to the pious conscience, for they are not forbidden by pope or council.

1857 February 28, “Lenten Fast of Fashion”, in Harper’s Weekly. A Journal of Civilization, volume I, number 9, New York, N.Y.: Harper & Brothers, publishers, […], →OCLC, page 131, column 4:

But people don't think of training cooks, though they train ballet-girls, sempstresses, and bonnet-makers. A good Charlotte Russe is a higher effort of talent than a bonnet.

1867 March 9, “Lady Llanover’s Good Cookery”, in The Saturday Review of Politics, Literature, Science, and Art, volume 23, number 593, London: Published at the office, […], →OCLC, page 312, column 2:

When we reflect on the peanuts, oranges, soda water, cream cakes, bananas, claret punch, oysters, lemonade, Welch rare bits, ale, chicken and lobster salad, lager, pie, charlotte russe, ice cream, and cake and so forth, which are nightly mingled in the undergraduate's stomach, we are unavoidably led to remember that Blair is said to be the best undertaker in the city, though Hoadly and Co. are perhaps more handy for the student trade.

1871 April 26, “Extracts from The Yale Courant. Published Every Week during Term Time. Editors, Class of ’71: C. R. Dudley, H. R. Elliot, H. Mansfield.”, in The College Courant. A Weekly Journal Devoted to College Interests, Science, and Literature, volume VIII, number 17, New Haven, Conn.: Charles C. Chatfield & Co, publishers, published 29 April 1871, →OCLC, page 203, column 1:

The Bavarian creams all make good charlottes-russe, the peach Bavarian making an especially delicious one. Sometimes these mixtures are frozen, and put into charlotte molds; the cake is formed in molds a trifle larger.

1876, Mary F[oote] Henderson, “Bavarian Creams”, in Practical Cooking and Dinner Giving. […], New York, N.Y.: Harper & Brothers, publishers. […], →OCLC, page 283:

There was a bakery store to one side of it which sold beautiful charlotte russes with red candied cherries on their whipped-cream tops for those who were rich enough to buy.

1943, Betty Smith, chapter XVI, in A Tree Grows in Brooklyn, New York, N.Y.: Harper & Brothers, →OCLC; 2nd edition, New York, N.Y., London: Harper & Brothers, 1943, →OCLC, page 120:

Charlotte Russe emerged during First Empire France, under the name charlotte à la Parisienne. (The Russian charlotte is the Parisian charlotte, the name change a consequence of Carême's employ; he went to work for a tsar and paid appropriate homage.) […] Variations proliferated, and charlottes Russe appeared on dessert menus from La Côte Basque, where cream was hand whisked and savoie biscuits hand piped, to the 24-hour diner on Route 2, whose fillings may have been instant pudding or canned whipped topping, cookies from a cellophane bag, and garnishes canned peaches or strawberry pie topping.

2018, Tamar Adler, “Crying for Cream (Desserts)”, in Something Old, Something New: Classic Recipes Revisited, New York, N.Y.: Scribner, →ISBN:

A dessert of custard or whipped cream enclosed in sponge cake, often in the form of ladyfingers.

Alexander I of Russia
Marie-Antoine Carême


Scotch pie

A small double-crust meat pie eaten in the United Kingdom and Canada.


lava cake

A kind of chocolate cake with runny liquid chocolate inside.


daifuku

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From Japanese 大福 (daifuku, “very filling”).

It’s easy to grab plastic-wrapped daifuku at Japanese grocery stores in New York, and to spot boxes of mochi ice cream in supermarket freezer aisles.

2016 June 27, Tejal Rao, “Making Mochi, a Japanese Treat That’s All About Texture”, in The New York Times, →ISSN:

A Japanese dessert consisting of a large mochi stuffed with red bean paste.


angel wings

confectioner's sugar
confectioner's sugar

A sweet, crisp pastry in the form of twisted ribbons dusted with confectioner's sugar.

klejner

crisp pastry in the form of twisted ribbons dusted with sugar


vasilopita

en-noun

vasilopita (usually uncountable, plural vasilopitas)

A Greek celebratory cake, often containing a hidden coin, typically eaten on New Year's Day which is St Basil's day.


dumb cake

(historical) A cake made in silence by girls on St Mark's Eve, with certain mystic ceremonies, to discover their future husbands.


chikuwa

chikuwa (usually uncountable, plural chikuwa)

Borrowed from Japanese 竹輪, literally "bamboo ring".

A tube-shaped fish-paste cake from Japan.


dorayaki

A Japanese confection consisting of two sponge cake patties baked to resemble gongs, sandwiching a filling of sweet azuki bean paste.


frogurt

frogurt (countable and uncountable, plural frogurts)

If you insist on counting calories try the frogurt (frozen yogurt).

1978 June, N., “Restaurants in Fort Worth”, in Texas Monthly, page 57:

We walked up the Pacific Coast Highway to the frogurt stand for lunch and had homemade peach frogurt with granola, coconut, and strawberry syrup on top

1981, Jill Riss Klevin, The Best of Friends, →ISBN, page 118:

He asks Hurley if the “frogurt guy” is coming, and clarifies that he used to make frozen yogurt.

2009, Nikki Stafford, Finding Lost, →ISBN:

At first, we were model employees, restocking the toppings, cleaning the counters, prepping the frogurt machines for the next day, and then we met the boys who manned the pizza counter on the other side of the food court, whose manager was also developing a disappearing act.

2011, Sarah Paige Ryan, Solar-Powered Sex Machine: A Memoir, →ISBN, page 38:

The idea of a merchant selling both totems of pure evil and frozen yogurt (he calls it frogurt!) is amusing in itself, as is the idea that frogurt could be cursed, but it’s really the Shopkeeper’s quicksilver shift from ominous doomsaying to chipper salesmanship that sells the sequence.

2012 April 29, Nathan Rabin, “TV: Review: THE SIMPSONS (CLASSIC): “Treehouse of Horror III” (season 4, episode 5; originally aired 10/29/1992)”, in (Please provide the book title or journal name):

"Jerome, if Mr. Hodges doesn't make an arrest, could we walk down to the frogurt place?"

2014, Stephen King, Mr. Mercedes: A Novel, →ISBN, page 334:


gur cake

gur cake (countable and uncountable, plural gur cakes)

Possibly from gurrier, referring to children playing truant from school.

An Irish confection consisting of a thick layer of fruit-based filling between two thin layers of pastry.


duckanoo

Related to ducana. Compare Sranan Tongo dokun.

The mixtures are wrapped and tied in banana leaf parcels and steamed. Names for these steamed cakes are boyo, duckoono, tie-a-leaf, and blue drawers, as the leaf stains the pudding a faint bluish color.

2015, Linda Bladholm, Latin & Caribbean Grocery Stores Demystified, page 343:

Blue drawers, also known as tie-a-leaf or dukunu, combine banana, coconut, sweet potato, and/or cornmeal in small squares, that are then wrapped in banana leaves and boiled for an hour.

2022, Kimberly J. Morse, The Americas: an Encyclopedia of Culture and Society, page 587:

A Caribbean dessert made with sweet potato, coconut, spices and brown sugar, all tied up in a banana leaf.


blue drawers

LL-Q1860 (eng)-Flame, not lame-blue drawers.wav

The dark blue color imparted by the banana leaf and the shape of the fold leads some to call this dessert blue drawers.

1996, Jinx Morgan, Sugar Mill Caribbean Cookbook, page 27:

A Caribbean dessert made from batata, coconut, spices, and brown sugar, boiled in a banana leaf.


asham

I’m looking at damn coconut drops and feel like asking if they have any dukunnu, asham or jackass corn.

2014, Marlon James, A Brief History of Seven Killings, Oneworld Publications (2015), page 682:

(Caribbean, Jamaica) A dessert made from shelled and parched corn pounded into powder.


cocktion

(Jamaica) A dessert made from parched corn and sugar rolled into balls and sometimes coloured.


grater cake

grater cake (countable and uncountable, plural grater cakes)

A Jamaican dessert of grated coconut in a fondant of sugar.


gizzada

A small tart with a sweet spicy coconut filling, in Jamaican and Portuguese cuisine.


cut cake

cut cake (countable and uncountable, plural cut cakes)

(Uyghur traditional confectionery): So called because it is made in large blocks, from which slices are cut.

A Jamaican dessert made with sliced coconut, ginger and brown sugar.

A traditional snack of the Uyghur in Xinjiang, made with candied fruit, syrup, flour, and nuts.


tulumba

tulumba (countable and uncountable, plural tulumbas)

From modern Turkish tulumba, from Ottoman Turkish طولومبه (tulumba), from Italian tromba. Doublet of trump and tromp.

The cafés selling baklava and tulumba on Sweet Corner are shuttered and padlocked.

2022, Priscilla Morris, Black Butterflies, Duckworth, page 149:

A dessert in Turkey, the Middle East and eastern Europe, consisting of fried batter soaked in syrup, similar to a churro.


war cake

A kind of cake made from the limited ingredients available in wartime (typically including little or no milk, butter, eggs, and sometimes sugar).


bara brith

/ˌbæɹə ˈbɹɪθ/

Borrowed from Welsh bara brith (literally “speckled bread”), from bara (“bread”) + brith (“brindled, mottled, speckled”).

bor

Then there was the bun-loaf, or bara brith, one of the grand institutions of Llanfairpwllycrochon. Many were the pains taken over this huge loaf—made large enough to last a week or fortnight, according to the appetites of the juvenile partakers— [...]

1878 December 21, R. P. Hampton Roberts, “Christmas Chronicles of Llanfairpwllycrochon”, in Notes and Queries: A Medium of Inter-communication for Literary Men, General Readers, etc., volume X (5th Series), London: Published […] [b]y John Francis, →OCLC, page 490, column 2:

We must go all the same, Shonat anwyl (dear), or else we shall get no bara brith (currant bread) after the tea-parties. And fair play to Mrs. Jones, she does make very good bara brith, and plenty of it—I will say that for her, yes indeed!

1899, Temple Bar: A London Magazine for Town and Country Readers, volume CXVII, London: Richard Bentley, […]; New York, N.Y.: Willmer and Rogers, →OCLC, page 532:

A little nervously, Jen tried making her own Bara Brith at Bryn Celin one Wednesday afternoon. [...] The loaves came out of the oven miraculously rounded and golden, filling the house with their rich smell, and Jen felt like crowing. From flour and sugar and yeast she had made her own bread instead of buying it in a shop.

1976, Nancy Bond, “Wolf!”, in A String in the Harp, New York, N.Y.: Margaret K. McElderry Books, Simon & Schuster Children’s Publishing Division, →ISBN, page 235:

You eat the bara brith in thick slices, spread with butter, at tea-time.

1992, Joanna Bogle, “St Patrick”, in A Book of Feasts and Seasons, new edition, Leominster, Herefordshire: Gracewing, published 2002, →ISBN, page 94:

This loaf may sound unusual, but it is a favorite tea bread among quick bread lovers and very old-fashioned. While bara brith can also be made with yeast, the main requirement is that the cake be speckled with dried fruit steeped for a few hours in tea, rather like a simple fruitcake the Brits so love.

2000, Beth Hensperger, “Express-lane Bread: No-yeast Quick Breads”, in Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-every-time Bread—from Every Kind of Machine, Boston, Mass.: The Harvard Common Press, →ISBN, page 554:

A good bara brith always calls for the fruit to be soaked overnight in strong tea. The cake improves with age, and is really good three or four days after baking. Or you can serve it warm from the oven, with lashings of salted butter and drizzled with more honey.

2014, Claire Clark, “Bara Brith: Wales”, in 80 Cakes from around the World, Bath, Somerset: Absolute Press, Bloomsbury Publishing, →ISBN, page 34:

They spoke Welsh and she didn't. They cooked Welsh cakes and Bara-brith, a cross between cake and bread, and she didn't. She had long ago succumbed to the bakery section at Waitrose.

2014, Judith Thomas, “Patagonia Pilgrims”, in All in the Head: & Other Tales with a Twist, Kibworth Beauchamp, Leicestershire: Matador, →ISBN, page 105:

A Welsh yeast bread enriched with dried fruit; also, a Welsh fruitcake made with self-raising flour but no yeast.

բարա բրիտ

Welsh yeast bread enriched with dried fruit; Welsh fruitcake


yokan

“Homemade yokan. You must be quite special to this girl,” he teased. “She's just one of many,” I laughed. Matsu picked up one of the rectangular red bean cakes and put it entirely into his mouth.

2008, Gail Tsukiyama, The Samurai's Garden, page 61:

A thick jellied dessert made of red bean paste, agar, and sugar, usually sold in block form and eaten in slices.


strawberries and cream

A dish consisting of strawberries and whipped cream, often served with sugar on top.


cabinet pudding

en-noun

cabinet pudding (countable and uncountable, plural cabinet puddings)

Certainly, in the gravy soups, turbot, hare, roast saddles, cabinet puddings, boiled eggs at tea-time and bread and butter and meat paste with the morning tray, one tasted one's own decadence[.]

1958, Anthony Burgess, The Enemy in the Blanket (The Malayan Trilogy), published 1972, page 272:

A traditional English steamed pudding made from some combination of bread or sponge cake or similar ingredients, with dried fruits such as raisins, served with custard or another sweet sauce.


Indian pudding

Indian pudding (countable and uncountable, plural Indian puddings)

A traditional New England dessert, based on hasty pudding but with cornmeal replacing wheat, milk replacing water, and additional sweeteners and spices.


fatayer

From North Levantine Arabic, South Levantine Arabic and Gulf Arabic فَطَايِر (faṭāyir), equivalent to standard Arabic فَطَائِر (faṭāʔir), plural of فَطِيرة (faṭīra, “pie”).

Savory pie sandwich famous in Arab and Middle Eastern countries that is stuffed with item(s) such as meat, cheese, spinach, halloumi, or labna.


Chelsea bun

From Chelsea + bun, since it was first created in the 18th century at the Bun House in Chelsea, London.

A spiral-shaped currant bun, spiced and coated with sugar.


plumcake

plumcake (countable and uncountable, plural plumcakes)

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Ellen's mamma was going out to pay a visit, but she left the children a large piece of rich plumcake to divide between them, that they might play at making feasts.

1833, Parley's Magazine, volume 1, page 23:

She decided to buy some plumcake but Downes's plumcake had not enough almond icing on top of it so she went over to a shop in Henry Street.

1904–1907 (date written), James Joyce, “Clay”, in Dubliners, London: Grant Richards, published June 1914, →OCLC, page 124:

He was barely 100 m up and directly below him a merchant was displaying some lovely fresh plumcakes. The display was naturally not improved by the sand.

1979, New Scientist, volume 84, numbers 1186–1187, page 26:

A cake made either with dried fruit (such as grapes, currants, raisins or prunes) or with fresh fruit.


rabadi

bor

Hindi राबड़ी (rābṛī)

His wife, happy coincidence, had prepared my favourite sweet, rabadi.

1997, Kiran Nagarkar, Cuckold, HarperCollins, published 2013, page 3:

You can serve rabadi plain or with chopped fruits and nuts.

2007, Jyoti Pathak, Taste of Nepal, page 350:

Rabadi is traditionally used in desserts such as a pudding with nuts (Cream Pudding).

2011, Vasantha Prasad, Indian Vegetarian Cooking from an American Kitchen:

(India) A creamy dessert made from sweetened yoghurt.


gulab jamun

en-noun

gulab jamun (countable and uncountable, plural gulab jamuns)

Borrowed from Hindustani گلاب جامن / गुलाब जामुन (gulāb jāmun), from गुलाब (gulāb, “rosewater”), in turn from Classical Persian گُلَاب (gulāb), from گُل (gul, “rose”) + آب (āb, “water”), and जामुन (jāmun, “jambul”).

From where I was sitting I could see the gulab jamun Aunt Ranjan had prepared early that same morning. The dark-golden balls of sponge were already soaked in sugar syrup and piled generously in a glass bowl at the end of the counter.

2023, Chetna Maroo, Western Lane, Picador, page 3:

A South Asian dessert made from milk solids that are deep-fried and soaked in syrup.


diplomat pudding

diplomat pudding (countable and uncountable, plural diplomat puddings)

bread and butter pudding
bread and butter pudding


Malvern pudding

Malvern pudding (countable and uncountable, plural Malvern puddings)

From the English town of Malvern in Worcestershire.

A traditional English baked pudding made with apples or other seasonal fruit, with custard.


tembleque

From Spanish tembleque (literally “trembling”), from its jelly-like texture.

bor

A coconut dessert pudding from Puerto Rico.


sugar pie

en-noun

sugar pie (countable and uncountable, plural sugar pies)

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café liégeois

Which may explain why we broke the news at the Café de Flore a semester beforehand, over cafés liégeois and éclairs au chocolat, the blackmailing parent's best friends.

2011, Penelope Rowlands, editor, Paris Was Ours, Algonquin Books, →ISBN, page 218:

A cold dessert made from lightly sweetened coffee, coffee-flavoured ice cream and Chantilly cream.


fanchonette

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A French cake made with puff pastry and a cream filling.


tipsy cake

tipsy cake (countable and uncountable, plural tipsy cakes)

A sweet English cake, made with sponge cake, sherry and brandy.


capirotada

A type of bread pudding, originating from Mexico


ensaimada

A type of pastry originating from Mallorca made from flour, water, sugar, eggs, dough and reduced pork lard named saïm.


homity pie

homity pie (countable and uncountable, plural homity pies)

The Slim Inn told us other main meals include torfu^([sic]) lasagne ($3.75), lentil rissoles ($3.20), peanut croquettes ($3.20) and olde English homity pie which contains potato, parsley, garlic and onions for $3.75.

1983 June 17, The Age, Melbourne, Australia, page 51:

[…] homity pie with leeks, potato, spinach, parsley and cheese with a red pepper sauce […]

1997, Alisdair Aird, The Good Pub Guide 1998:

A traditional British dish resembling quiche, with potatoes, onion, leek and cheese in a pastry case.


canelé

‘Do you play chess?’ Sophia asked, helping herself to a canelé.

2020, Eley Williams, The Liarʼs Dictionary, William Heinemann, page 153:

Small french pastry (from Bordeaux) with a soft center and a golden crust, made with rum-flavoured crepe batter, cooked in small molds.


vinarterta

(Canada) A dessert of cake with layers of prune filling.


take the gilt off the gingerbread

en-verb

take<,,took,taken> the gilt off the gingerbread

take the gilt off the gingerbread (third-person singular simple present takes the gilt off the gingerbread, present participle taking the gilt off the gingerbread, simple past took the gilt off the gingerbread, past participle taken the gilt off the gingerbread)

takes the gilt off the gingerbread (present singular third-person)
taking the gilt off the gingerbread (participle present)
took the gilt off the gingerbread (past)
taken the gilt off the gingerbread (participle past)

/ˌteɪk ðə ˈɡɪlt ɒf ðə ˈd͡ʒɪn(d͡)ʒəbɹɛd/

/ˌteɪk ðə ˈɡɪlt ɔf ðə ˈd͡ʒɪnd͡ʒɚˌbɹɛd/

En-au-take the gilt off the gingerbread.ogg

In the Middle Ages, gingerbread cakes were decorated with a thin layer of gold leaf. Without this casing, they were considered to be humble offerings, generally being little more than flavoured but stale bread.

If you only say the word, we shall take the gilt off the gingerbread,—you guess what I mean,—but remember that Sir Robert Walpole said, ‘every man has his price.’

1837, Catherine Sinclair, chapter X, in Modern Society; or, The March of Intellect. The Conclusion of Modern Accomplishments, London: James Nisbet and Co., […]; Edinburgh: William Whyte and Co., […], →OCLC, page 176:

The former gentleman too rarely appears amongst us as a solo pianist, did we hear him oftener, we are inclined to think he would, to use a homely figure of speech, "Take the gilt off the gingerbread" of many persons of much higher pretensions.

1850 May 11, “Provincial Correspondence. Music at Manchester.”, in The Musical World. A Record of Music, the Drama, Literature, Fine Arts, Foreign Intelligence, &c. and Complete Record of the Theatres and the Concert Room, volume XXV, number 19, London: Printed and published by W. S. Johnson, […], published 1851, →OCLC, page 296, column 2:

A seedy kind of men come to me that can't get credit with regular first houses, and though I get very good prices out of 'em all, I've made some losses in particular directions, that quite took the gilt off the gingerbread.

1856, “John Slagge” [pseudonym], “Selections from the Blunderbore Correspondence. No. XIII.”, in Frederick Sinnett, editor, Melbourne Punch, volume I, Melbourne, Vic.: Published at the office, 66, Collins Street, East, →OCLC, page 99, column 1:

[D]o we ever dream that in a certain gross number—say a billion—of young lady lovers, there is always a given number ready to cut off their sweethearts' heads and stick them in a flower-pot? Alas! how such a fact takes the gilt off the gingerbread!

1866, Noel Jones, “Valentine’s Day”, in Pictures of Society. Grave and Gay. […], London: Sampson Low, Son, and Marston, […], →OCLC, page 153:

Notwithstanding the unfinished state of the building [the Royal Albert Hall] and its approaches a concert is to be given in the hall to-morrow (February 25) by the aristocratic musicians, who have earned such a deservedly high reputation under their adopted designation of the "Wandering Minstrels." This first formal concert, which, by the way, seems like "taking the gilt off the gingerbread," is for the entertainment of the workmen of Messrs. Lucas Brothers, the contractors.

1871 February 24, “Quidnunc” [pseudonym], “Notes by Quidnunc”, in The Mechanics’ Magazine, Museum, Register, Journal, and Gazette, volume XXV (New Series; volume XXXIV overall), London: R. Smiles, Mechanics’ Magazine Office, […], published 1830, →OCLC, page 131, column 1:

He was one whose main business was, in his own view, the pricking of illusions, the stripping away of disguises, and even the destruction of ideals. He was a sort of anti-confectioner whose whole business it was to take the gilt off the gingerbread.

1909, Gilbert K[eith] Chesterton, “The Progressive”, in George Bernard Shaw, New York, N.Y.: John Lane Company, →OCLC, page 70:

It is always pleasant to come into your kingdom—though it takes the gilt off the gingerbread if there's no one with whom to share it.

1915 March, Jessie Pope, “The Circus Star”, in The Royal Magazine, volume XXXIII, number 197, London: C[yril] Arthur Pearson Ltd, […], →OCLC, page 454, column 1:

According to the writer, Monks Farm bore a sinister local reputation, and was about as thoroughly haunted as any place could be, and in order to justify his thesis, he gave an account of its history. [...] The discussion that followed the reading of the paper, and which was recorded in all its wordy fullness, somewhat took the gilt off the gingerbread, however, for it was pointed out by persons familiar with local customs as well as local superstitions, that the empty buildings of Monks Farm had long been a favourite haunt of lovers without benefit of clergy.

1936, Dion Fortune, chapter XII, in The Goat Foot God, London: Williams and Norgate, →OCLC; republished York Beach, Me.: Samuel Weiser, 1999, →ISBN, pages 119–120:

[T]he competition between the Standard and the Shell had taken the gilt off the gingerbread; after the first imports by the Shell, the price of lamp oil had fallen from 11d. to 6¼d. per gallon, [...]

1958, F[rederik] C[arel] Gerretson, chapter 5, in History of the Royal Dutch, 2nd edition, volume 4, Leiden: E[vert] J[an] Brill, →OCLC, page 99:

'My boss works for your crowd. If anything takes the gilt off the gingerbread … I mean he's a creep. Can it be true?' / 'Explains how they picked you.'

2014, Graham Fulbright, chapter VI, in The Man with a Charmed Life and His Part in Saving the Planet from WWIII, Kibworth Beauchamp, Leicestershire: Matador, →ISBN, page 377:

(idiomatic) To take away the most attractive or appealing qualities of something; to destroy an illusion.

tehdä vähemmän houkutteleva

to take away the most attractive or appealing qualities of something

romuttaa kuvitelmat

"wreck illusions/ideas", compare "destroy an illusion"


Yorkshire pie

A young servant-girl then brought in a Yorkshire pie and some cold beef; which, being set upon the table, the boy called Smike appeared with a jug of ale.

1838 March – 1839 October, Charles Dickens, The Life and Adventures of Nicholas Nickleby, London: Chapman and Hall, […], published 1839, →OCLC:

(UK, historical) A very large, tall pie filled with mixed meats.


matrimonial cake

en-noun

matrimonial cake (plural matrimonial cakes)

(Canada) A cake made with cooked dates and an oatmeal crumb topping.


cherry pie

cherry pie (countable and uncountable, plural cherry pies)

LL-Q1860 (eng)-Flame, not lame-cherry pie.wav

“This is great! Do you see all the food? Look, they have cherry pie! Yay! My favorite!” Sara exclaimed as she took a large helping of cherry pie and shoveled it onto her plate.

2013, Grace Snow, Jack Wilde, Elements: Prism’s Edge, Bloomington, Ind.: iUniverse LLC, →ISBN, page 83:

(dialectal, UK) Any of various willowherbs


kadaifi

A Turkish pastry made with nuts and syrup.


spoon sweet

LL-Q1860 (eng)-Flame, not lame-spoon sweet.wav

Fruit preserved in sugar syrup in the eastern Mediterranean, often served in a spoon as a gesture of hospitality.


samanu

A sweet, rich, brown Western and Central Asian pudding made of wheat germ ground on a hand mill and boiled till it has the consistency of moist halva; a component of Haft Seen.


Devizes pie

Devizes pie (countable and uncountable, plural Devizes pies)

Associated with the town of Devizes in Wiltshire, England.

A traditional pie of offal cooked in a case of huff paste.


Woolton pie

Named after Frederick Marquis, 1st Lord Woolton (1883–1964), who popularized the recipe after he became Minister of Food in 1940.

A dish of diced vegetables topped with potato pastry, introduced in wartime Britain when meat was not readily available.


flaouna

Borrowed from Greek φλαούνα (flaoúna). Doublet of flan.

In week six, Alvin was foiled by Paul’s flaounes, then firefighter Mat fell foul of Mary’s ladyfingers in week seven.

2015 October 1, Heidi Stephens, “The Great British Bake Off 2015 final – who will win?”, in The Guardian:

A kind of cheese-filled pastry eaten in Cyprus during Easter and Ramadan.


chocolate nemesis

chocolate nemesis (plural chocolate nemeses)

LL-Q1860 (eng)-Flame, not lame-chocolate nemesis.wav

A rich flourless chocolate cake, a kind of devil's food cake.