It’s an olive oil cake w/ orange flavor – the basic recipe from one of my favorite cookbooks. The recipe defines cake for 2 rather small round cake pans – I used a larger springform. I made some rough calculation & decided that the area covered by 2 small cake pans or by a larger springform – like mine – was almost the same. So there were no changes necessary due to the dimension of…
Key Lime Ice cream – remember Key Lime Pie: it’s a perfect dessert taking almost no time – only patience until it’s frozen. The main flavor agent are these organic limes. I had 4 of them. (At 1st I pondered about the quantity – should I go for 6 limes? More about this later.) I don’t have an ice cream maker – so it’s always no-churn ice cream. Let’s start!
To begin with: a banana bread isn’t bread, it’s cake. At the end you get a juicy, soft cake w/ chocolate flavor & a hint of vanilla. (Ok – this time I didn’t add any more spices like cinnamon or so, nor did I shatter any nuts, nor did I think of any additional fruit or vegetables … to make all just a bit more fancy!) Years ago – at least it appears to me…
I like coffeecake: a nice espresso & a slice of cake – and the afternoon break (maybe also the mid-morning break) is fine & afterwards I’m full of energy for the rest of the working hours. I like especially these simple loaf cakes; it doesn’t matter if there is an icing or not. Maybe w/ some fruit inside or some chocolate chips or some whatever. Why is it so difficult to bake a simple loaf…
I’m obsessed w/ loaf cakes – always looking for new ideas & the best recipes. I like a slice of loaf cake next to my espresso cup in the afternoon or as dessert after lunch or dinner or accompanying my espresso nightcap … I think you get it. Best is a loaf cake with some sort of icing keeping your cake moist – that’s the reason behind, however … it’s really hard to resist to…
I couldn’t resist to try another ice cream: mashed strawberry & raspberry in a yoghurt mix … It’s perfect: easy to make, full of fruity summer flavors, creamy … & you don’t need an ice cream maker! Recently I made some ice cream w/ strawberries & chocolate – a real rich (!) ice cream. Now I approach another ice cream with strawberries – and some raspberries in a light yoghurt mix.
We are on the Italian road again … you know: Omnes viae Romam ducunt! (So now you know that I learnt some Latin at school … in the spirit of my food blog it’s simply: go to Rome resp. Italy & you’ll learn about the best desserts ever!) Tiramisu: Imagine a (big!) rectangular casserole filled w/ ladyfingers soaked w/ espresso & fine liquor, covered w/ mascarpone cream finished by a thick layer of cocoa. You may…
We are mid of rhubarb season & it’s time for me to add some new rhubarb dessert experience. I thought of some combination of baked rhubarb w/ lots of thickened rhubarb juice & some light cake … The dessert is also known as cobbler in the English hemisphere. In general it’s a thick layer of fresh fruit covered by a thin layer of batter processed in the oven until all is done & bubbling. It’s…
Spring is in the air … w/ sunny days and even warm evenings … so ice cream making is obviously required! Unfortunately no ice cream maker is sitting somewhere in my kitchen eager to produce ice cream … Therefore I’ve to stay w/ my approach for “no churn ice cream“ (which works very well!). Which ice cream … Quite easy: I was entrapped by these totally ripe & bright red strawberries … So I relied…
I like loaf cakes. They are so versatile. There are the classic ones like vanilla cake, marble cake, chocolate cake … There are the fruity ones where you just add apples or cherries or … whatever – not to mention the ones w/ dried fruit … & finally every loaf may be covered by icing if a mix of chocolate & cream, if a sugar icing flavoured by lemon or orange or whatever ……
This is just another apple cake, but it’s a very soft & fluffy & crumbly & juicy apple cake prepared in a loaf tin. The top is crispy when leaving the oven & will stay so for at least 24 h. Afterwards … it gets soft. No worries – the cake is still delicious. What do we need? There are the usual suspects like: In addition there is mascarpone … creamy silky mascarpone. (You may…
During the last weeks I started – again – with creating Mousse au Chocolat. I think it’s one of the best desserts during cold autumn and even colder winter. There are lots of versions out there in cookbooks, on food blogs … especially concerning flavoring the chocolate mess. My approach is a pure one – almost a pure one – concentrating on chocolate, overwhelming chocolate. So my main ingredients are: It doesn’t take much time…
When looking at the photo it’s exactly what I intended to create: a tart made w/ a shell of spekulatius & its wonderful Xmas flavors, some chocolate to seal the shell, some vanilla custard for the creaminess, some morello cherries for the freshness & on top lots of roasted almond flakes. What I planned was to get nice slices of the tart … instead it became a mess (see below). The crispy spekulatius shell didn’t…
I remembered some spice-laden cake from my childhood & looked for my baking tin (the one made of little bundt cakes). To make it a little more juicy I decided to add some morello cherries – not too many because I didn’t want any soggy mess which wouldn’t like to leave the baking tin after the oven session. … & I had the idea to cover the bundt cakes w/ an icing of sugar &…
Shortbread time: we are approaching sweet & savory shortbread today – both linked by the flavours of lemon & thyme. Twice we’ll get these wonderful crumbly texture of shortbread almost melting in our mouths … once together w/ coffee (or espresso!), once w/ wine or long drinks … The procedure doesn’t change: shortbread is shortbread is shortbread …