Category Archives: Baking

Favourite Mudcake

My cravings for sweet choclaty desserts continue. Yesterday I tried this favourite recipe with a new topping.

For the cake you will need:

100 g butter, 2 eggs, 1 dl sugar, 1 dl flour, 3/4 dl cocoa and 1 tsp vanilla

Pre-heat the oven to 175 C. Grease a cake tin with a removable bottom.

  1. Melt the butter.
  2. Beat the eggs and sugar.
  3. Mix the dry ingredient.
  4. Mix in with the eggs and sugar little by little alternating with pouring in the cooled butter little by little.
  5. Pour in the cake tin and bake for 20 minutes.

Make the topping.

  1. Cook 1/2 dl double cream. Melt 90 g dark chocolate (70%). Pour over the cooled cake.
  2. Add some crushed choclate-mint candy.
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Chocolate Pannacotta Cake

I have been into new desserts lately and have tried several recipes. This lovely Domino Pannacotta recipe appeared in my feed yesterday and just had to try it.

The cake looks amazing and should taste too. Now the only thing is to wait for the pannacotta to settle.

The Domino biscuits are the Finnish version of Oreos made by the renown Fazer chocolate makes (today actually a corporation in also bakery, restaurant and cafe busoness).

For the cake bottom you will need:

1 packet of Oreos/Dominos, 70 g butter

Melt the butter, chrunch the Oreos in a kitchen aid and pour in the butter. Cover the bottom of a cake tin with the mixture. Place in the fridge.

Then you will need: 2 dl double cream, 2 tsp vanilla powder, 1.5 dl yoghurt, 100 g chocolate, 1 tsp gelatin powder.

Heat the cream and add the vanilla and chocolate. Add the gelatin (check first he package for soaking) and last the yoghurt. Pour in the cake tin. Refridgerate for half a day.

I left out the sugar mentioned in the original recipe, and used powdered vanilla instead of vanilla sugar. The Pannacotta was quite sweet despite of this. This will make a perfect Sunday dessert tomorrow. Just right and comforting on a winter Sunday.

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Healthier Mud Cake

This healthy cake by Catarina König has become my favourite. I have started to bake a small one so that I would not feel that guilty eating up half the cake.

I use a small cake tin with a removable bottom (20 cm in diameter). For this you need: 6 pitted dates, 1 tbsp honey, 1 tbsp coconut oil, 1 egg, 1 dl almond flour, 1/2 baking powder, 2 1/2 tbsp cocoa powder, 1 tsp vanilla and a pinch of salt. Additionally, coconut oil and flour for the cake tin.

Turn on the oven to 175 C.

Take out your kitchen aid and start with mixing the dates, honey and coconut oil. Add the egg and let the machine work for 10 minutes. Mix the dry ingredients and turn them in the cake batter. Pour in a greased form lined with coconut. Leave 1 cm to the sides. Bake in 175 C for 8 minutes leaving it a bit undone as any proper mud cake.

Serve as such or with fruit, berries, icecream or natural yoghurt.

 

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Torta Pasqualina

Easter is here and so is my first trial with the Italian pie, torta pasqualina. My Italian teacher has shared the recipe many times and this year we even watched to videos on how to bake it. At home I found a third video and then googles for different recipes. The list of ingredients of the pie dough were in cups and I guess my conversion was not perfect as I had to keep adding both olive oil and water. The pie turned out ok with a quite hard crust on the top. My hands are soft as baby cheeks from all the work with the dough.  This pie should be eaten cold but we couldn’t wait to taste it last night.

The filling is originally made with Swiss chard which, I guess, is in season in Italy right now. Spinach is a usual filling and so is artichoke.

torta pasqualina which, I guess, is in season in Italy right now. Spinach is a usual filling and so is artichoke.

This is what you need for
dough:
6 dl four, 1 dl olive oil, pinch of salt and 1.5 dl cold water.
and for the filling: 300 spinach, 1 onion, 250 g Ricotta, 1.5 – 2 dl grated Parmesan, 2 eggs, nutmeg, salt and pepper, and 4 eggs

Start the dough with a kitchen aid. Pour in the flour and salt and start adding olive oil. Then pour in the water little by little. (My dough just would not mix and had to work with it by hands. I added oil and water until it was somewhat smooth and elastic.). Divide the dough into four parts and roll then into buns. Refrigerate for 30 minutes.
Make the filling. Chop the spinach. If you use frozen spinach, press out the excess water. Mix all the ingredients adding the eggs last.
Turn the oven on to 200 C (170 C for fan assisted oven). Take out a pie form or a cake tin with removable sides and butter it or cover with baking paper. Start rolling out the dough  and add two layers on the bottom of the form. Add the filling. Make 4 large holes in the filling and crack an egg in each. Roll out the two remaining dough buns to make a cover to the pie. Pinch the sides with fingers or a fork. Bake for 45 – 60 minutes.
Let cool and enjoy.

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Belated Valentines

20180217_163319This was meant to be a Valentines cake but baked it yesterday. I pimped a recipe of Finnish mocca  brownies on a cookbook site of a dairy produce company (Valio). This cake is not quite moist as brownies are but with the extra clicks of quark, it is certainly as filling and melt in the mouth.

This is a recipe for a small cake. Double the recipe to make a panful.

100 g butter, 1 dl coffee, 2,5 dl flour, 1/2 dl cocoa powder, 1/2 dl baking powder, 2 eggs, 1  1/2 dl sugar, 150 g quark (I used a flavoured one, Irish cream rahka).

Melt the butter and mix with coffee. Let cool. Mix the dry ingredients. Separate one egg and let the yolk wait for the quark. Beat the eggs and sugar.

Add the butter mix and the flour mix to the eggs. Pour into a greased pan. Mix the quark and the egg yolk and put small clicks of it in the cake. Even out the surface and make decorative patterns if you like. Bake in 200 C for 20 minutes.

Frosting: 50 butter, 1 tbsp Amaretto, 6 dl powdered sugar. Melt the butter and mix in the other ingredients. Pour over your cake. Decorate with dried or fresh berries. Enjoy!

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Oatmeal Bake

One of my colleagues shared this cake recipe last week and I tried it out yesterday when my sisters were coming over. 

This is really tasty and so easy to make, takes only 15 minutes.

For a panful you need: 200 g butter, 8 dl oatmeal, 3 sugar (I put in 1/3 brown and 2/3 caster sugar, 3 tbsp syrup (I used a mix of agave and sugar cane syrup) and 3 tbsp milk. 

Start with melting the butter. Turn on the oven to 200 C. Mix the dry ingredients, add the syrup and milk, and last the butter. Cover an oven pan with a baking sheet and spread the cake mix on it. Bake for 10 minutes and cut into squares before it cools completely. 

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Harvest Pie with Cabbage

harvest pie lippewalleniusThis is our Saturday dinner. We’d had burritos for lunch and thought a lighter dinner would do. Well, I do not know how light it turned in the end. I wanted to make a savory vegetarian pie with what I had in the fridge ,and not with any fancy foreign vegetables. The only foreign ingredient was feta cheese or ‘feta-like’ cheese.

First you need a pie crust. Make your own or get one in the store.  My pie crust recipe is here: 100 g butter, 2.5 dl flour, 2 tbsp cold water. Mix the cold butter and flour. Add the water little by little. Work into a smooth pastry dough.

Pin out the crust and place in a greased pie form and start making the filling. Turn the oven to 180 C.

Filling: one carrot, one onion, 1 one-clove garlic, one leaf of kale, some leaves of oregano, 2 dl shredded cabbage, 1.5 dl chopped swede (turnip), butter, salt and pepper; and 2 dl milk, 2 eggs and 100 g feta cheese.
Sauté all the vegetables in butter for 10 minutes, and pour them into the pie form. Crumble the cheese on top.  Beat the milk and eggs, and pour over the pie. Bake for 20 – 30 minutes until golden brown.

Enjoy with salad.

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Tea Cakes for Breakfast

The plan for this Sunday breakfast was to have fresh bread and thus I started baking around before 8 am. It was to be tea cakes from an old issue of Lantliv Mat & Vin but little did I know. From now on I know to read to the end of the recipe before starting. On the first count I figured it would take 3.5 hours to have these ready, and so I decided to cut a few corners. I put in a bit less butter and replaced it with olive oil. In the end the bread dough and the small cakes rested three times!

This is what you need for 12 small cakes: 25 g yeast, 2.5 full milk, 450 g flour (half white, half graham), 1 tl honey, 2 tbsp brown sugar, 50 g butter,  2 tbsp olive oil and a pinch of salt.

Dissolve the yeast into the milk. Add the honey and half of the flour. Let rest for 30 minutes.
Add the rest of the ingredients except the salt. Knead for 10 minutes. Add the salt. Let rest for 45 minutes.
Work the dough with hands and make 12 small buns. Let them rest for 5 minutes. Flatten the buns with a rolling-pin, place them on a baking sheet and pinch with a fork. Let rest under a cloth for 45 minutes. Turn the oven to 250 C during the last rest.

Spray some water in the hot oven. Put in the cakes and bake for 8 minutes. Place to cool on a baking rack.
Enjoy! Best still while warm and with butter.

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Apple Peanut Butter Crumble

This is the first crumble this autumn and it is made of apples from the shop!  Apples were of abundance last autumn and now the trees on my garden are bearing no fruit at all. This is because of the very early blooming followed with cold nights and snow. There were no bees to carry the pollen.

We love crumble pie and I try to vary it. Last week I experimented with peanut butter and cinnamon rolls. I filled the rolls with peanut butter and apple syrup (applestroop) instead of butter, sugar and cinnamon. The taste was new but not a bad one. This week I thought about replacing some of the butter with peanut butter in a crumble.this combination works even better.

This is what you need: olive oil to grease the pie form, 5 small apples (sliced), 2 tbsp brown sugar, 3 dl (a full cup) of oat meal, a handful of mixed nuts, 50 g butter and 3 tbsp of unsalted peanut butter.

Turn the oven to 175C. Place the apple slices in a greased pie form. Sprinkle on the sugar and then the oatmeal. Chop the nuts and sprinkle on. Melt the butter. Turn off the heat and add the peanut butter. Pour evenly on the pie. Bake for 20 minutes.

Serve with creamy joghurt or vanilla ice cream and enjoy! We certainly did and half the crumble was gone!

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Zucchini Galette 

Galette comes in many forms and with many fillings. Sauvory and sweet. I believe it has its origins in France but in also place it in Italy. The crust is baked with butter and therefor I would not place it in Liguria, this despite the closeness to France.

I’ve been reading galette recipes and seeing wonderful pictures on blogs, Instagram and Pinterest for sock long that I finally baked on myself. I’d promised to bake a pizza for my husband on his birthday but decided for this. He was surprised and fell in love with the new bake.

Start with making dough for the crest. You need 100 g cold butter, 300 g flour, a dash of salt, 2 tsp lemon juice, 1/2 dl yoghurt and 1/2 dl cold water. Mix together the butter and flour by hand. Add the rest of the ingredients and wrap the dough into plastic foil and refrigerate for at least 30 min. Some recipes tell you to make the dough one day ahead.

Make the filling while the dough is resting. You will need: 500 g zucchini (thinly sliced, I slice it with my cheese cutter) and salt, and 125 g ricotta, 50 g finely grated Pecorino or Parmesan cheese, 2 tsp grated lime zest, 1 lime juice (or lemon), 1 tbsp finely chopped thyme,  and olive oil.

Slice the zucchini, sprinkle with salt  and place it in a colander for 30 minutes. 

Turn the oven to 200 C. Roll the dough out with a rolling pin on baking paper. Make it roundish and about 30 cm in diameter. Mix the cheese, lemon juice and zest, and thyme. Spread it on the crust leaving a 4 cm border without filling. 

Dry out the zucchini using a kitchen towel, and then place it on the cheese filling. Turn the border inwards, and brush the whole pie with olive oil. Bake for 30-40 minutes. Sprinkle with oil during baking if it looks to be drying out too much. 

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