1 cup unsalted butter, softened, plus more for the pan
11⁄2 cups sugar
4 large eggs
Zest of 1 lemon
1 teaspoon almond extract
2 tablespoons rosewater
For the labneh frosting:
11⁄2 cups labneh
1 cup confectioners’ sugar
1 tablespoon rosewater
1⁄2 teaspoon pure vanilla extract
Pinch of kosher salt
Dried rose petals, for topping
PREPARATION
Make the cake: Preheat the oven to 350°. Grease the bottom of a 9-inch round cake pan with butter and line the bottom with parchment paper; set aside. Place the pistachios in a food processor and pulse until they’re coarsely chopped. Scoop out 2 tablespoons and set them aside for the topping. Blend the remaining pistachios until they’re finely ground. Add
the flour, almond meal and salt and pulse a few times to combine. makes one 9-inch cake
In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each, then add the lemon zest, almond extract and rosewater. Add the dry mixture and mix until just combined. Pour the batter into the pan and use a spatula to smooth the top. Bake the cake until the top is golden and a toothpick inserted into the center comes out clean (begin checking for doneness at 50 minutes). Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.
Make the labneh frosting: In a medium bowl, stir together the labneh, sugar, rosewater, vanilla and salt until the mixture is smooth. Cover the top of the cooled cake with the frosting. Top with the reserved pistachios and a few sprinkles of dried rose petals. Enjoy!
The general rule [...] is that three major [emphasis added] changes are required to make a recipe "yours." However, even if you make such changes, it is a professional courtesy to acknowledge the source of or inspiration for the recipe.
A recipe can usually be considered “original” if you have changed three or more major ingredients, or three or more steps in the recipe process, and have written everything in your own words.
The simple answer is no; recipes cannot be trademarked. However, there is a lot of confusion on this topic because there are some caveats. For example, you can copyright a collection of recipes, such as a cookbook.
It is 5 times more expensive to order delivery from a restaurant than it is to cook at home. Meal kits are 3 times more expensive than cooking from scratch. When cooking at home, you'll save most money on carb-based meals (vs eating them at a restaurant).
It means making smart or clever adjustments that make cooking quicker and easier. Think of it as pandemic cooking 2.0—good, healthy food made convenient. It's all about sheet pan dinners, pressure cookers and any meal you can make in one vessel. It likely involves fewer steps and fewer ingredients.
In effect, you may not be able to keep a chef from reusing the recipes you use at a restaurant down the street just by copyrighting the recipes. The chef may consider the recipes they create as their own intellectual property.
A general rule of thumb is: if you change three or more ingredients in the recipe, and rewrite the recipe instructions in your own voice, you can consider it your own. Even so, stating that the recipe was “adapted from” or “inspired by” the original recipe is a good idea.
Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). That is, conversion factor = (required yield)/(recipe yield)
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