Ingredient

Caster sugar Recipes

16 recipes with caster sugar for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

16 recipes

Carrot Cake with Cream Cheese Frosting with flour, baking powder and cinnamon — USA recipe

🇺🇸USAAdvanced

Sweet Dishes

Carrot Cake with Cream Cheese Frosting

Carrot cake is one of the very few cakes where the vegetable in the name is not a compromise — it genuinely makes the cake better. Freshly grated carrots release moisture directly into the batter and carry the spices into every crumb. The cake uses oil rather than butter, which keeps it moist even straight from the fridge. Brown sugar adds molasses depth that plain white sugar doesn't. The cream cheese frosting is the best part: tangy, rich, and not too sweet when you use a measured hand with the icing sugar. This is a two-layer cake assembled with frosting between the layers and swirled over the top and sides.

90 min510 kcal12 serves

🌿Vegetarian

Pistachio Lemon Bars with flour, butter and pistachio — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Pistachio Lemon Bars

Lemon bars are already one of the better things you can do with eggs and citrus. The pistachio shortbread crust makes them something else. Ground pistachios replace part of the flour, giving the base a nutty, slightly green quality and a more interesting texture than plain shortbread — sandy but with more flavor, and with a subtle saltiness that works against the bright lemon filling. The filling is a simple lemon curd baked directly over the prebaked crust: eggs, sugar, fresh lemon juice, a little flour to help it set. It sets to a glossy, slightly wobbly layer that cuts cleanly once cold. Powdered sugar dusted over the top just before serving, and a few chopped pistachios for contrast. These are spring dessert food, but they'd make sense any time of year.

75 min245 kcal16 serves

🌿Vegetarian

Watermelon Agua Fresca with watermelon, lime and sugar — Mexico recipe

🇲🇽MexicoEasy

Beverages

Watermelon Agua Fresca

Agua fresca — Spanish for 'fresh water' — is one of Mexico's most elemental drinks. Street carts and restaurants serve it in great plastic jugs: fruit blended with water, a little sugar, and lime, light enough to be genuinely thirst-quenching rather than just sweet. The watermelon version is the most obvious, and perhaps the best. Ripe watermelon is already 92% water, which means agua fresca is really just concentrating that water and adding a small amount of lime for balance. The result is pinker and more fragrant than anything you could make with juice, and ten times more refreshing than anything from a bottle. Mint is optional in the strict sense, but the combination of watermelon, lime, and fresh mint is one of the better flavor agreements in summer cooking.

15 min65 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Mont Blanc (Chestnut Cream Dessert) with chestnuts, egg whites and heavy cream — France recipe

🇫🇷FranceAdvanced

Sweet Dishes

Mont Blanc (Chestnut Cream Dessert)

Mont Blanc is a cold autumn dessert: sweetened chestnut paste pressed into thin strands over a dome of whipped cream on a crisp meringue base, named after the mountain on the border between France and Italy. The French write it Mont-Blanc, Italians call it Monte Bianco (Montblanc in the Valle d'Aosta), and in Japan it is モンブラン. Nobody can say for certain who made it first. Its roots are linked to Piedmont and France, and the story that it was born in the royal kitchens of Savoy is a legend. Artusi's cookbook has a dessert of chestnuts pressed through a sieve into a ring and filled with whipped cream, and the Paris tea room Angelina, opened in 1903, made the Mont-Blanc its signature pastry. In Japan, a Tokyo pastry shop founded in 1933 is said to have made the first yellow, Japanese-style version. We use a French meringue, egg whites and sugar whisked without heat, instead of the Swiss meringue, which is whisked over a pan of hot water, because it is easier at home. For the chestnut part we use cooked, peeled chestnuts (vacuum-packed or from a jar) and sweetened chestnut spread (crème de marrons), so there are no raw chestnuts to boil and peel. The meringues bake for an hour and a half and then cool in the oven for another hour; after assembling, the desserts chill for 30 minutes. That is about 3½ hours in all, most of it hands-off.

125 min540 kcal6 serves

🌿Vegetarian🌾Gluten-free

Ingredients

Goes well with

Other ingredients that appear most often alongside caster sugar across the archive. Pick one to drill deeper.

eggs cream cheese bread flour cinnamon plain flour all-purpose flour lemon brown sugar baking powder flour mascarpone matcha powder