A Look at Some of the Most Iconic and Enjoyed After-Dinner Desserts that Have A-Names

Let’s take a look at some popular desserts from around the world that begin with the letter ‘A’, ranging from apple pie and crisp to angel food cake that are much loved for their delicate and comforting taste and texture.

Welcome to our alphabet dessert series! We hope you have a sweet tooth because we're taking you on a delicious tour through the letters of the alphabet, spanning continents and oceans.

Starting with the squad lead "A", we have quite some autumnal fares lined up in here; some nutty, some a little indulgent, and some quite dreamy. These desserts are the epitome of comfort and decadence in one go, and an extremely rewarding experience for your taste buds.

1. Almond Cake

This classic European dessert is made with ground almonds that feature a very moist and dense cake with a lovely almond flavor throughout. Slices of almond cake pair wonderfully with a strong cup of coffee or tea. It makes for a lighter ending to a heavy meal compared to other more rich desserts. The subtle almond flavor and moist texture make the almond cake a classic that never goes out of style.

Ingredients:

• 180 gm butter, softened
• 180 gm sugar
• 3 eggs
• 180 gm almond meal/flour
• 1/2 teaspoon almond extract

Instructions:

• While the oven preheats to 180°C, grease a 20 cm springform cake tin and line the base with baking paper.
• Use an electric mixer to beat the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Fold through the almond meal/flour and almond extract until just combined.
• Pour the batter into the prepared tin. Bake for close to an hour or until a skewer inserted in the center comes out clean.
• Allow to cool in the tin for 10 minutes before removing and allowing it to cool on your kitchen counter.
• Dust with icing sugar before serving.

2. Ambrosia

Ambrosia is a chilled salad dessert that is a colorful and refreshing way to end a meal. Its main ingredients are sections of oranges and grapefruit along with coconut, and sometimes marshmallows. These ingredients are assembled with sections of oranges and grapefruit carefully removed from the fruit and laid out in a glass bowl. Sweetened, flaked or shredded coconut is sprinkled over the citrus sections.

Ingredients:

• 1 cup coconut (80 gm)
• 1/2 cup orange sections (about 75g)
• 1/2 cup mandarin oranges or tangerine (about 75g)
• 1/2 cup pineapple chunks (about 75 gm)
• 1/4 cup cherries, halved (about 40 gm)
• 1/4 cup sweetened condensed milk (about 60 ml)

Instructions:

• In a medium bowl, gently mix together the coconut, orange sections, mandarin oranges, pineapple chunks and cherries.
• Pour the sweetened condensed milk over the fruit and coconut mixture and gently stir until evenly coated.
• Serve immediately or cover and refrigerate until ready to serve.

3. Apple Crisp

Apple Crisp is a classic autumnal dessert made from sliced apples and a topping made from oats, brown sugar, butter and cinnamon. As it bakes, it slowly turns crispy and takes on a golden brown hue. Once cooled slightly, apple crisp is often served warm, sometimes with vanilla ice cream or whipped cream.

Ingredients:

• 750 gm apples, peeled, cored and sliced
• 125 gm brown sugar
• 75 gm all-purpose flour
• 75 gm rolled oats
• 125 gm butter, melted
• 1 teaspoon cinnamon

Instructions:

• Preheat the oven to 180°C.
• Toss apple slices with 2 tablespoons of brown sugar and spread in a baking dish.
• In a bowl, mix the remaining brown sugar with flour, oats and cinnamon. Cut in melted butter until the mixture resembles coarse crumbs.
• Sprinkle crumb topping evenly over apples.
• Bake for 30-40 minutes, until the top is golden brown and the apples are tender.
• Allow to cool for 10 minutes before serving.

4. Angel Cake

Light and airy, the angel cake is a classic American layered cake. It gets its name from its height and delicate texture, resembling the softness of angel wings. Unlike other cakes, the angel cake uses no butter, milk, or eggs. This cake is often topped with a light dusting of powdered sugar or fresh berries. Its melt-in-your-mouth texture makes it a favorite among those looking for a less rich dessert option.

Ingredients:

• 225 gm cake flour
• 225 gm sugar
• 12 large egg whites
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Instructions:

• Preheat the oven to 165°C. Different recipes call for different temperatures but angel cakes require a lower baking temperature.
• Sift together the flour and 75 gm sugar in a medium bowl.
• In a large bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 75 gm sugar and beat until stiff peaks form.
• Fold the flour mixture into the egg whites in 3 additions. Gently fold in the vanilla.
• Pour the batter into an ungreased 25 cm tube pan.
• Bake for 30-35 minutes, until the top is light golden brown and a toothpick inserted in the center comes out clean.
• Invert the pan onto its legs or a bottle for 1 hour. Remove from the pan and cool completely before serving.