Mini bundt cakes with fruity and citric touch because of the raspberries and lemon juice. If you do not have the mold to make mini bundt cakes, they can be made into a regular cupcake form. The amounts specified here are for about twelve cupcakes or mini bundt cakes.
Let’s make the recipe
125 g butter at room temperature
150 gr of sifted flour
Half teaspoon baking powder
A pinch of baking soda
A pinch of salt
125 gr of sugar
1 Teaspoon vanilla extract
50 ml milk
The zest of a lemon
3 eggs at room temperature
125 gr of raspberries
First mix the sugar with the butter for a few minutes until it turns pale, then add the eggs one by one, the vanilla extract, the lemon zest and finally slowly add the milk. Now add to the wet mixture the dry ingredients, the sifted flour, the pinch of salt, the yeast and the baking soda, mix slowly so that everything is integrated and finally add the raspberries and stir the dough carefully.
Pour the dough onto the molds and bring to the oven, previously heated to 170 ° for 20 minutes or until the toothpick comes out clean. Let cool a few minutes, done! You can unmold and eat!
I think I could eat churros at any time of the year; Yesterday I decided to make them at home and there is not even one left.
Here, the recipe:
400 ml of water
250 gr of all purpose flour
a splash of vanilla essence
half a teaspoon of salt
cinnamon sugar to sprinkle over churros
In a saucepan put the water, the vanilla essence and the salt, put it to heat until starts boiling, then remove it from the fire and pour it directly over the bowl where you have the flour.
Help yourself with a wooden spoon to integrate all the ingredients, it will become a quite compact mass.
With a star-shaped mouthpiece and a pastry sleeve previously filled with the churros paste, make the portions,and put them on baking paper. You can use the scissors to cut the dough when you get the desired length of churro.
Fry the churros in abundant soft olive oil until lightly browned and sprinkle generously with cinnamon sugar
* For the espresso chocolate:
Put in a saucepan 50 grams of dark chocolate, when it is melted add a splash of coffee and a spoonful of sugar, stir to combine everything, dip the churro inside the chocolate.
Just in time before we find ourselves face to face with the holiday season and just before closing the year, here there is a new recipe..:) I haven´t published a lot of recipes during this year, but that was fo a good reason…so now, I writing this post with a beautiful baby girl by my side 🙂
Now with a lot of good energy, getting strong to start and slowly get back again to the ‘baking world’
Very easy gingerbread recipe:
125 gr butter (at room temperature)
250 gr of flour
1 trickle of milk
180 gr brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 beaten egg
A pinch of ground cardamom (optional)
1/2 tablespoon of chemical yeast
Agave syrup (optional)
2 egg whites
4 tablespoons of dusting sugar
Soften the butter and mix well with the sugar, then add the beaten egg, the vanilla essence, the dash of milk and the syrup of agave (optional) mix well. Then add to the butter mixture the flour, cinnamon, ginger and yeast, all sieved, mix well until all the ingredients are integrated.
Make a ball with the dough and if you have the time let it rest in the refrigerator half an hour or one hour; Then flatten the dough with the help of a rolling pin and then make the Christmas figures with cookie cutters.
Put in the oven at 180ºC for about 10/15 minutes or when they get brown around the edges, let them cool down.
Whisk the egg whites, add the sugar little by little and continue beating a few more minutes until it has a higher consistency but not meringue (here you can also add a little bit of vanilla essence). With the help of a pastry sleeve, decorate to your taste.
They are very rich and they have a juicy texture; also very appropriate to do with children on Xistmas dates.
I always had a weakness for the chocolate and cookie cake that we always used to get in our birthdays celebrations when we were small. I remember that we were very full but we could always make some space for one last bite to taste once more this nice cake.
The cake from today´s post is a version of that birthday cake that was so popular, but I used mocha cream instead of chocolate.
400gr of biscuits (more or less, you can always need some more)
250 gr of butter (room temperature)
1 cup of fresh coffee (let cool)
A splash of Brandy or Cognac (optional)
200 ml of milk (you´ll use it for dipping the cookies)
100 gr of sugar
I used a 18 cm mold, small one, but you can choose the one that you most like, a square one, for example is also ok.
Soften the butter until you get a cream texture, add the sugar and keep on whisking until is well combined; when the coffee is already cold add it to the cream and start mixing with an electric beater until is well integrated (set aside)
In a bowl, pour the milk and the splash of Brandy and start deeping the biscuits inside, but don´t let them break. Place the cookies in the mold, preaviously lined with baking paper.
Place a layer of cookies and then extend on top of them a big spoon of mocha cream; keep on doing the same thing until you reach the end of the mold; then extend the rest of the cream on top, so you can´t see the last layer of cookies. I decorated with cocoa powder and some fresh flowers.. I think is nicer to keep one night in the fridge and eat the next day (If you can wait) nice! ready to enjoy 🙂
I know, I know, we are in January, just after Christmas when everybody is supposed to start a detox diet, and I´m here with my post about baked, soft and yummie donuts, am I crazy or what? Well, if everything is about balance, I´m sure you can handle one of these, at least it will make long January a bit easier. Also they are nice to bake, I could find time during the weekend, rainy weekend, perfect plan to me 🙂
Easy recipe with simple ingredients. I put on a chocolate glaze top of the donuts with a touch of cognac but they are also very tasty without icing and fresh from the oven.
For the donuts:
3 teaspoons of dried instant yeast
500 g of flour
1 beaten egg
50 g of butter (room temp.)
160 ml of yogurt mixed with the juice of half a lemon
60 ml of warm milk
150 g of caster sugar
For the glaze:
100 ml milk
200 g dark chocolate
2 tablespoons of Brandy (optional)
150 g caster sugar
2 tablespoons of cinnamon
Start making the dough: combine the warm milk with the dried yeast and a pinch of sugar, let it rest for a couple of minutes. Now mix the flour with the rest of the sugar, slowly add the yeast mixture, the yogurt with lemon, egg, butter and a pinch of salt. Keep kneading for at least 5 minutes or until you get a soft and elastic dough (it will be quite wet, that´s ok, don´t worry about that). Put the dough in a oiled bowl and cover with a clean cloth, let rest in a warm place for at least 1 and a half hour.
After that time, knead the dough on a floured surface and make a roll (like a sausage), cut into 10 equal pieces and knead making the shape of a ball and place on the oven tray lined with baking paper. Flatten each ball gently, using a dough cutter (3 cm) make a hole in the centre. Cover again with a clean cloth and let it rise for about 1 hour.
Heat the oven at 200 ºC and bake the donuts for 8-9 minutes or until they get a light brown color. Take them out and let them cool on a rack. In the meanwhile prepare the chocolate glaze: put the chocolate in a saucepan, together with a spoonful of sugar and the Brandy, low heat and keep stirring until everything is melted. Let cool for a few minutes.
Mix the rest of the sugar with the cinnamon, brush the donuts with milk and toss the donuts in the sugar mixture. Then, slightly sink the donuts in the chocolate, place them on a rack and let dry (if you have the patience). Dig in!
You can keep them in the frigde up to 3 days. If you warm them up 30 seconds in the microwave they will taste so good!
I was so looking forward to post a new recipe since I got my new bundt cake mold..and finally, last weekend I could find some time to start with it and bake this easy and juicy chocolate bundt cake.
Actually, you don´t need to have a bundt cake mold, you can use another one that you have at home; but I still think that the shapes of this kind of molds are really pretty and elegant.
Here we go:
The ingredients you need are:
125 gr dark chocolate
50 gr butter (at room temperature)
1 greek yogurt
8 tablespoons of sugar
6 to 8 tablespoons of all purpose flour
1 teaspoon baking powder
2 tablespoons of ground almonds
1 tablespoon of pure cocoa powder
Start separating the egg yolks from the whites and beat the egg whites (adding the sugar when they start foaming) until stiff.
In another bowl, beat the butter until creamy and then add the egg yolks one by one until they are all well mixed and then add the greek yogurt. Add to this mixture the egg withes and stir slowly until everything integrated. Now is time to add the dark chocolate (previously melted) and mix slowly.
Now the dry ingredients: flour sifted together with the cocoa and the baking powder and the ground almonds, mix well and pour into the greased mold, make sure that the dough is well distributed and put it in the oven at 170 º for about 40-50 minutes (depending on the oven) then, wait for about 10 minutes to unmold.
I poured a glaze on top made with 100 gr of icing sugar and 3 tablespoons of milk.
A few weeks ago the ‘Cinnamon buns day’ was celebrated…well, actually it takes place in Sweden, but if we talk about a sweet treat, I´m in for the celebration for sure! 🙂 I think better late than never, so today I present you my cinnamon buns recipe here. It´s not a complicated one and besides waiting for the dough to rise, the rest does not take long.
Here we go!
For the dough:
25 gr of butter cut in pieces
225 gr of flour
1 beaten egg
1/2 teaspoon of salt
7 gr of dry yeast
125 ml of warm milk
For the filling:
55 gr of soft butter
2 teaspoons of cinnamon
50 gr of brown sugar
In a bowl, sift the flour with the salt and add the dry yeast, then add the butter and with your hands start mixing until everything is well combined. Then add the beaten egg and the warm milk. Knead adding more flour if necessary, make a ball with the dough, spread a bit of olive oil on top and cover with a cloth. Let the dough rise for 40 minutes in a warm place.
To make the filling, just mix the butter, the brown sugar and the cinnamon well until everything is fully integrated and you get something creamy.
If you like, you can add to the filling some raisins, cadamom or ginger to give a spicy touch.
When the dough has risen, strech it making it in a rectangular way and start forming the rolls: cut two long strips of dough leaving the top part uncut; twist the strips and then make a braid with the two of them. Now twist together forming a knot. Put it in the oven tray and put it in the preheated oven at 190º C for 20/30 minutes or until they get a gold brown color.
Done! you can sprinkle with pearl sugar or powder sugar on top, Enjoy! they are really delicious 🙂
Hi there! today a short post for a quick and easy recipe. If you are lucky and you can pick blackberries near where you live, then you should try to make this kind of pie, a very rich and suitable cake for this time of the year, you can also use the fruits that you like most, blueberries, strawberries, apples…
Ingredients for the shortcrust pastry:
300 gr of flour
100 gr of cold butter cut into cubes
2 tablespoons of cold water
4 tablespoons of sugar
1 pinch of salt
Ingredients for the filling:
300 gr of blackberries approx.
250 ml of water
the zest and the juice of one lemon
1 sachet of custard (optional)
Sugar (according to your taste)
*If you decide to make the custard, I suggest you do it at the very beginning so you give it time to cool down. Here I added the lemon zest.
To make the pastry, start mixing all the ingredients until they are well integrated, but don´t knead too much. Make a ball with the dough, wrap with transparent plastic and put it in the fridge for about 20 minutes.
For the filling: put in a pan 250 mil of water with 3 tablespoons of sugar and the lemon juice; when it starts boiling add the blackberries (previously washed) and let them cook for about 10 minutes without stirring so much. If you want a touch of acidity you can add one apple cut into small pieces. Then, take the berries out of the pan and let the juice cool down.
Now stretch the dough and place it in a previously greased mold, make some holes in the dough with a fork and pour the custard on top, (if you didn´t make the custard just place the berries directly on top) and then put the berries on top. You can cover the cake with more dough, just remember to make some cuts with a knife before put it in the oven.
Bake for 50 minutes at 150º C, let it cool down (if you can wait, because I barely can ;)) and serve with the blackberry syrop.
Easy right, perfect for a summer evening. I hope you try it at home and you like it. Have a nice day!!!
…’A farewell party is well worth a cake…or two’ that´s what I thought when we started thinking about throwing a goodbye party for all the friends that we made during these, almost, three years in Belgium, also a good time to celebrate my husband´s birthday at the same time. At the end of this month we will move to the north of Spain (Asturias) and before all the madness with the moving begins, I wanted to find a bit of time to write this post.
This is a layer cake, lemon cake in the middle and chocolate layer cakes on the top and below with swiss meringue buttercream, mixed with strawberry juice which gives the soft pink color, plus the natural strawberry flavor.
This is how I´ve done it:
Ingredients for the lemon sponge:
50 g of butter (at room temperature)
225 g of all purpose flour
two teaspoons of baking powder
lemon zest and juice from half a lemon
Separate the whites from the yolks and whisk the whites until they form peaks. Mix the sugar with the butter and when it has a cream texture add the egg yolks one at the time and stir until everything is well mixed. Now add the lemon and the zest juice to this mixture and when everything is well integrated slowly add the whites from the eggs and keep mixing.The last step is to add the previously sifted flour with the yeast, mix well and put the mixture in a greased mold (I used an 18 cm mold). Put it in the oven at 180º C for about 45 minutes or until de needle comes out clean. Let it cool down for about 10 minutes and remove it from the mold.
Ingredients for the chocolate cake:
50 g of butter (room temperature)
225 g of all-purpose flour
2 teaspoons of baking powder
2 tablespoons of cream
2 tablespoons of cocoa powder
a handful of black chocolate chips
The procedure is the same as the lemon cake but instead of adding the juice and lemon zest add the chocolate chips and the cream and sift the flour together with the cocoa and yeast. Put it in the oven for about 50 minutes at 180 º C or until the needle comes out clean.
Swiss meringue buttercream with strawberry juice:
5 egg whites
150 g of sugar
225 g of butter (room temperature)
1 dash of lemon
Place the sugar and the egg whites in a bowl, set the bowl over a pan with a bit of water and put it on the low fire (the water level should not reach the bottom of the bowl on top) and gently whisk the egg whites until the sugar has dissolved (you can touch the mixture with your fingertips, when you don´t feel the sugar anymore it´s ready to remove from the fire). Continue stirring a bit until it cools down. Now you can start beating high speed, and add a dash of lemon, until the mixture forms stiff peaks.
Add the butter, one piece a the time and incorporate well, it can look a bit curdled, that´s ok, continue mixing slowly and will get nicer. I left it over night in the fridge and the next morning was perfect to start working with it.
I had some fresh strawberries and I made like a kind of mermelade with them: cut them, put them in a pan with a bit of water and sugar and bring it to fire until boiling. Let it cool down and smooth the strawberries with a blender, add a couple of tablespoons to the Swiss meringue buttercream, that gives a light pink colour and a delicious flavour.
Assembling the cake:
I have done three sponge cakes: one lemon cake and two chocolate cakes. Cut the cakes in half horizontally. Take the chocolate cake and put the buttercream on top, place on top of this a layer of lemon cake, again spread the buttercream on top and finally another layer of chocolate cake. Decorate to your taste, you can use flowers, fruits, more buttercream.
And that´s it, you can now attack and enjoy!
Just before finishing the post from today, I would like to say thanks to Simona, an Italian girl that I met here in Belgium. Simona writes a food blog with many nice recipes. and for sure both of us share the excitement about food and a rookie passion for photography. As a good italian, you can imagine that all the recipes look really nice and also they are simple to make and healthy; if you want to visit her blog: Cookdream you will find a lot of ideas. I will miss talking to her about photography and that good ideas and inspiration that she gives me:).
I probably won´t be able to update in the upcoming month because of the moving and maybe I take some summer holidays too, but, for sure, I will be back very soon with many more recipes. Enjoy the summer! And don´t forget to eat some cake 🙂