Before making this cake I would never have imagined that lemon and walnuts would make such a perfect and smooth combination, but that’s right, this is such a juicy sponge cake that has just entered the list of recipes that I do the most.
Here I explain the recipe, of course, can be made in any mold for sponge cake.
300 gr of sugar
15 gr of baking powder
1 pinch of salt
The zest of two lemons
The juice of a lemon and a half
1 trickle of vanilla extract
150 gr of fine chopped nuts (I chopped them with a food processor)
300 ml of milk
200 gr of butter
In a bowl, beat the eggs with a kitchen robot or hand mixer until they are pale, then, slowly add the sugar and continue beating until you get a frothy cream.
Add the vanilla extract, the lemon zest and the lemon juice.
Now add the sifted flour together with the yeast, the pinch of salt, and the chopped nuts, mix at low speed.
Heat the milk in a separate bowl without reaching the boiling point and add the butter, stir until melted, add to the rest of the ingredients slowly and beat until everything is well integrated.
Pour the mixture into the previously greased mold and take it to the oven, which must be preheated to 180 ° C, for 30 minutes or until the stick comes out almost clean.
It is very soft and juicy cake very delicious, very nice. Enjoy!
Besides the recipe of this apple and caramel cake (which by the way speaks for itself, it tastes SO good!), at the end of the recipe, I also speak about the workshop I had the luck to have in Portugal with Joao Nunes, an artist who, in addition to many other skills, works the wood and has certainly made me a super special gift, a wooden tray, which I immediately started to use as an instrument when taking pictures of my pastries.
Let’s start with the recipe:
Ingredients for the base/cake:
1 slash of vanilla essence
7 tablespoons of sugar
7 tablespoons of flour
2 teaspoons of chemical yeast
Ingredients for the cream:
This cream (also known as Ermine cream) is not just the regular buttercream, it is a lot lighter since it has less than half of sugar; Has a smooth and silky finish and at the end, you can add cocoa powder, cinnamon, whatever you like. I use it a lot and the results are perfect, so I have it in high esteem and now I decided to share it with you :):
35 gr of flour
130 gr of sugar
1 pinch of salt
240 ml milk
226 g butter at room temperature
1/2 teaspoon vanilla extract
Ingredients for caramel:
220 gr of sugar
65 ml of water
200 ml of cream
2 spoonfull of butter
1 slash of vanilla extract
1 pinch of salt
Start separating the egg whites from the egg yolks, beat the egg whites until they start to foam and slowly add the sugar and the pinch of salt. Continue beating until peaks form. In another bowl, beat the yolks, along with the vanilla drizzle, then add the peeled and cut apples into small pieces. With a blender beat the yolk mixture, until the apple is really fine that you can´t notice. Then add this mixture in the whites and with the help of a spatula mix with wrapping movements; Then add the sifted flour together with the chemical yeast and continue stiring slowly until all is well mixed.
I have evenly distributed the mixture in three 18-cm molds lined with baking paper. Bake at 170ºC for 20 to 25 minutes or until the stick comes out dry. Let cool and reserve.
To prepare the cream put in a saucepan the flour, salt, sugar and mix well, add the milk and mix again. Bring the saucepan to the medium-low heat and continue stirring until the mixture starts boiling, then leave to cook for 1 or 2 minutes; Remove from the heat and continue stirring for one minute to remove the heat (it looks like a very soft cream without lumps).
Using a spatula, pour the cream into a clean plate and cover with paper wrap, so that it does not make a crust while it cools, until it reaches room temperature.
Once the cream is cold, beat the butter for about 5 minutes or until it becomes a pale, then start adding the cream to the butter slowly to make it blend well, continue beating a few more minutes until creamy and more pale, add the vanilla at the end and mix well. I also added some groud cinnamon.
Now prepare the caramel: put the water with the sugar in a saucepan over medium heat, do not stir, just let it until starts boiling, and always keep an eye on it, that it does not burn, it must become amber brown; When it reaches this point, remove it from the fire and carefully add the cream, stir vigorously. Finally add the butter, vanilla and pinch of salt and continue stirring well. Let it cool for a few minutes and then transfer it to a glass container, it will become a little more dense; Can be stored in the refrigerator for up to three weeks.
Assembeling the cake: place a bit of the cream in the center of the tray where you are going to place the cake and place one of the three sponges; With a pastry sleeve you can distribute from the center to the outside the cream and in the center put one or two tablespoons of caramel, repeat with the rest of sponges. Now cover the top of the cake with enough cream to slide it sideways with a spatula, until you can cover the cake completely. Here it does not matter that there is some crumble since you must take it to the refrigerator for about 15 or 20 minutes for the cream to settle. When you take it out of the fridge put another layer of cream and this timetry to be smooth, you can make a drawing as it shows in the photo with the help of a fork or knife. Decorate to your taste with the rest of the caramel on top.
Working with Joao
Being on vacation in Portugal I was very lucky to meet Joao, a university professor and artist who works with clay and wood with a lot of affection. As soon as I saw the pile of wood he had, I asked him if it would be possible for me to take one of the pieces that was cut in a circular shape, since I would like to use it as a tray for my baking and photography. He did not hesitate for a second and then he told me to make some time and he would teach me to work the wood so I could bring it home. So we started to work, we were doing carpentry and artist work to give the desired shape and touch to my ‘desired’ wood, how much I enjoyed!. Thanks Joao, for the experience, the talks and for giving me this unique piece of wood that Im very proud of, a very special tray:)
This cake is gluten free, perfect for all those who can´t eat gluten, in fact this is a recipe for everybody, because is just a super moist cake and very soft cream. Easy and tasty.
Ingredients for the cake:
5 eggs (separate de egg whites from the yolks)
A teaspoon of vanilla extract
200 gr of melted butter
200 gr of dark chocolate finely chopped
250 gr of ground almond
150 gr of caster sugar
Ingredients for chocolate cream:
150 g butter at room temperature
1 teaspoon vanilla extract
2 tablespoons pure cocoa powder (gluten free)
60 gr of powdered sugar (gluten free)
60 gr of melted black chocolate (let cool before adding to the mix)
Beat the egg whites until soft peaks and reserve; In another bowl beat the yolks with the sugar and the vanilla extract until a pale and creamy.
Add to the egg yolks the ground almonds and the dark chocolate, mix well. Add the melted butter (at room temperature) and continue mixing well, add the orange zest and finally add the egg whites to the mixture; Better to do this step in two parts and slow.
Put the mixture in a mold that is greased or lined with baking paper and bake at 180 degrees for 45/50 minutes (depending on the oven)
Allow to cool to unmold and prepare the cream in the meantime.
To make the chocolate cream beat the sugar and butter until creamy, add the cocoa powder and beat until it is well incorporated; Finally add the melted chocolate and the vanilla extract and continue mixing until you get a smooth cream.
There are cakes, and special cakes, and for me this is one of the lattest. Since I was little I was always hoping to get a big piece. My aunt would always prepare it for the day of the big celebrations in the village and I didn´t mind the amounts of nice food that passed before my eyes, my only goal was to get to dessert time and have a big piece, then I would be satisfied.
A couple of months ago I asked her the recipe and finally, last week while I was visiting my homeland, I could make this recipe. Just a bite brings me back directly to my childhood hhhmmm.
Here I show you my aunt´s recipe. It´s easy and no oven needed. Just a piece is enough like a snack. Is soft and spongy since the cookies absorb all the cream after leaving it in the fridge for a couple of hours or during the whole night. Are you in?
half a kilo of sugar
250 gr of soft butter (at room temperature)
1 box of round biscuits
First we prepare the filling: separate the egg whites from the yolks. Beat the egg whites until they form peaks. Mix the butter and the sugar until they get creamy, add the egg yolks one at a time and keep stirring. Slowly add the egg whites and mix carefully until a soft cream.
Now place the biscuits on a platter or in a mold, one layer after another soaking them in the cream. If you use too many biscuits you will get a dry cake, so be generous when you add the filling.
Now put the cake in the fridge and let it rest for a couple of hours or during the whole night; also you can put a weight on top of the mold so the biscuits absorb the filling better.
Next day it´s time to decorate, I made meringue and used some strawberries to put on top.
I would like to continue with the ‘Christmas time dessert´s series’. A good chocolate cake, simple, elegant and perfect to finish the New Year´s Eve dinner and start de New Year´s celebration.
Hmmm…hmmm… hmmm! careful! you will want more than one piece!! 😉
Ingredients for the cake:
175 g of butter (room temp.)
175 g of sugar
175 g of flour
3 tablespoons of liquid caramel
40 g of ground almonds
2 teaspoons and half of baking powder
40 g of cocoa
1 pinch of salt
Ingredients for the filling:
225 g pure chocolate
225 g of butter
55 g of brown sugar
5 tablespoons of condensed milk
1/2 teaspoon of vanilla sugar
1º) First we mix all the ingredients for the filling in a pan; low heat until everything is well melted.
Then, pour the mixture into another bowl and let cool down, cover and place in the refrigerator during 1 hour.
2º) Preheat the oven at 180 ºC and cover the mold with baking paper.
3º) For the cake mixture, first we mix the butter and sugar, once they are well integrated, gradually add the beaten eggs, then the liquid caramel and the ground almonds.
4º) In a separate bowl, sift the flour, cocoa and pinch of salt and add to the previous mixture.
5º) Put the mixture into the mold and leave in the oven at 180º C for about 35 minutes. Then, take the cake out from the oven and let cool down for 5 minutes. Then, remove the mold and let cool down completely.
In this case I´ve made two cakes, you can divide the dough in two or make another separate cake with same ingredients and measures, so the cake will be taller (that is what I wanted).
6º) Finally we fill the cake with the chocolate (which you will cut thorugh the middle if you have made just one cake. If you have made two cakes, put one on top of the other after filled).
We also use the filling to cover the rest of the cake.
For the decoration, I used almond cubes, I think it looks pretty elegant, just ready to enjoy during New Years´s Eve.
We need something to drink with the cake!! I made mulled wine or Gluhwein, a traditional drink from Germany and northern countries of Europe, especially around Christmas.
Mulled wine it´s a nice option to drink while enjoying the cake
That´s it! I think it is a simple recipe and you can also use your imagination when you are decorating it.
I hope you try it at home; and really really hope you have a veeery nice week ahead and enjoy every day 🙂
Hi everyone! Less than two weeks until Christmas… I´m sure many of you have already thought about the dinner menu; but in case you are wondering about what dessert to make, here´s an idea for a simple cake, perfect to start the Christmas celebrations: frangipane cake. This cake is filled with almond cream, which is commonly used in Belgium, especially this time of year.
Here is the recipe step by step: Ingredients for the base dough: 150 g flour 85 g butter (room temp.) 35 g icing sugar 2 tablespoons of milk 1 egg yolk
Ingredients for frangipane cream: 150 g sugar 180 g butter (room temp.) 200 g ground almonds 4 eggs 1 teaspoon of almond essence 150 gr strawberry jam Sliced almonds for decoration
Preparation base dough: 1º) Sift the flour into a bowl, then, with the help of your fingers, knead the butter into the flour until you get a crumbly dough. After that you can add the icing sugar, egg yolk and the milk.
2º) Knead the dough with your hands (you can add more milk if it´s too dry) and make a ball, wrap the dough in film paper and put it in the fridge for 30 minutes.
3º) Preheat the oven at 180º C. Stretch the dough on the working table and then place in the greased mold.
Before placing it in the oven make holes in the dough with a fork, then, place a baking paper on top of the mold and fill it with dry chickpeas or small balls, so the dough does not rise.
Bake for approximately 15-20 minutes.
Preparation frangipane cream: 1º) Preheat the oven at 170ºC.
2º) In a food processor we put the sugar, butter, flour, ground almonds, eggs and almond essence together; mix until you get a smooth cream.
3º) First extend a thin layer of strawberry jam on the bottom of the cake. On top of the jam extend the almond paste and cover the entire surface of the cake (smoothen the surface with a spoon).
4º) Place the cake in the oven for about 30 minutes. After that let it cool down and decorate with icing sugar and almonds. I also used some pasta from the base dough to bake some cookies with star shape and use it as decoration.
Delicious! Perfect to give the sweet touch to a good family dinner. I hope you enjoy it! 😉
Have a great weekend,
I was looking for a nice recipe, a simple cake for a birthday celebration (and that I didn´t have to turn the oven on :))
I´ve always liked the cheescakes and finally I found one nice recipe that I thought it was easy, fresh and….delicious!!
This recipe belongs to the blog ‘pasen y degusten’: Maria Jose´s blog, where you can find delicious ideas like this one and where you can almost feel the nice smell of the cakes and much more.
Here I show my version:
For the base:
200 gr biscuits (Digestive or ‘Maria’)
80 gr butter
600 gr Philadelphia cheese
300 gr cream
175 gr sugar
First we cruch the biscuits with the food processor and then add the butter until is well combined. Spread and press the biscuit mixture firmly over the base and side of the mold. This can be done using a spoon.
Place the biscuit mixture in the oven during 10 minutes at 180 ºC, then let it cool down, but you can also cover it with plastic and place it in the fridge during 30 minutes.
Mix the cheese, the cream and sugar with a mixer until is well mixed (3 minutes more or less).
We can now spread the filling on top of the biscuit mixture and let it cool down in the fridge (you can leave it in the fridge the whole night and decorate next day)
I just used the seasonal fruits (red fruits) to decorate it and bit of jam, but you can use your imagination here…it´s already delicious without decoration.
Well… I can tell you that you will need more than one bite or two 😉
You can find the link to the original recipe here.
Although we are already in June, the summer wants to make us wait for a while before settling down for good. That´s why I thought that this pie, originally from England, would be the perfect company for a rainy day.
Here I tell you my particular version for the Crumble Pie:
Brown sugar (I didn´t use so much, so you can add what you like)
60 gr butter
200 gr flour
Honey (2 tbsp)
1º) Start peeling the apples and cutting them in small cubes. Then, mix the apple cubes with 2 tbsp of brown sugar, 1 tbsp honey, cinnamon and 1 tbsp of oatmeal.
2º) In a separate bowl mix the flour, 2 or 3 tbsp brown sugar, cinnamon and butter. We mix all the ingredients, and here is the funny part, we mix it with our hands so we´ll get a crumbly texture. We can let this mix cool down in the fridge for 10 minutes.
3º) After taking our crumble mix out of the fridge, we spread it on top of the apple cubes generously and add some cinnamon. Bake at 170º C during 30-40 minutes, depending on the oven until the crumble is a bit browned.
That´s it!! we have our yummy crumble pie. It can be served warm or cold and it tastes great with vanilla ice cream.
I really like the combination of apple with cinnamon, smells great and the taste is even better!! You can also bake strawberry or red fruit crumble.
And what about your favourite version of apple crumble? How do you make it at home?