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Do you like binge watching?
We – my better half & I – do. We liked binge watching as soon as TV series appeared via DVD boxes & more than ever as soon as streaming became a commodity. During Corona times when everything (aka cinema, theaters, concert halls …) is closed streaming & binge watching is manifest.
For the record:
I always was annoyed when there was a TV series, especially a continuous story, which was broadcasted only once a week. Waiting for a whole long week until you learn what happens … can be excruciating!
During the last weeks a series called “Little Fires Everywhere” appeared. At 1st I was a little … hmmm – because I read the novel about 2 years ago … (So I was aware of the story.) However, we started watching & watched some episodes each night.
On the one hand I noticed that the TV series was near to the novel – fine. I like it. Then I noticed that Reese W. was the perfect incarnation of the good housewife w/ 4 children, the rich one, the caring one, the social active one … scheming whenever necessary (from her point of view) … who only wants the best, but creates havoc. (Best jokes were her Xmas activities she planned & organized involving her family – if willing or not.) Her mini-me is awesome.
On the other hand there is the artist on the run who makes her daughter’s life a misery – unintentionally. (Well, this was for me somewhat … because I remembered the novel & the solution of her secret.)
In short: It’s the duel of mothers about motherhood.
While enjoying the series for some successive nights we also enjoyed some cake. We always have an espresso later after dinner w/ something sweet or chocolaty. I made some little Bundt cakes ready for a dollop of Greek yoghurt & some fresh raspberries & strawberries to go with.
For the record:
A cake is ok for 2 people w/ an espresso.
For afternoon coffee make it 1:1 i. e. 1 Bundt cake per person.
For the cakes I got my inspiration from a recipe for a lemon cake on Zimtkeks und Apfeltarte … & the simple fact that I own a cake tin for little Bundt cakes which I use by far not often enough.
So let’s start!
What do we need?
It’s a light & fluffy cake:
- flour
- sugar
- eggs
- olive oil
- Greek yoghurt
- vanilla extract
- an organic lemon
- fresh raspberries.
… & my cake tin for 6 little Bundt cakes (which gets oiled before using)!
We start – as usually – w/ preheating the oven to 160° C w/ fan.
Afterwards it’s time to grate the zest of our organic lemon.
Clean the raspberries & mash them – not too much.
Mix flour, baking powder & a pinch of salt.
W/ your handheld electric mixer whisk the eggs, the sugar & the olive oil. Add the mess to the flour mix & mix.
Add the Greek yoghurt, the vanilla extract & the lemon zest & mix.
Finally fold in the mashed raspberries w/ help of a spoon.
Now be careful when filling the mess into the cake tin. There are always some splatters – remove them before the cake tin marches into the preheated oven.
The Bundt cake holes were filled up to the rim – maybe a little too much. However, the cakes were fine. (Some dough ended up onto the bottom of my oven – not worth mentioning.)
The cakes were in the oven for about 25-30 min.
After the oven session let the cakes cool down for 10-15 min. Then tip over & the cakes will tumble out.
Let them cool down completely.
For serving just add some Greek yoghurt & lots of fresh raspberries and/or strawberries. (You may also add whipped cream instead of Greek yoghurt.)
Enjoy!
- 225 g all-purpose flour
- 2 tsp baking powder
- a pinch of salt
- 100 ml olive oil
- 150 g sugar
- 3 eggs
- 1 tsp vanilla extract
- 200 g Greek yoghurt (10%)
- zest of an organic lemon
- 100 g raspberries
- olive oil for the baking tin
- Greek yoghurt
- raspberries
- strawberries
- baking tin for 6 small Bundt cakes
- handheld electric mixer
- Preheat the oven to 160° C w/ fan.
- Oil the baking tin carefully.
- Zest the organic lemon & set aside.
- Combine flour, baking powder, salt; set aside.
- Combine oil, sugar, eggs & mix w/ your handheld electric mixer until smooth.
- Add the mess to the flour mix & mix.
- Add Greek yoghurt, lemon zest & vanilla extract & mix.
- Add mashed raspberries & fold in.
- Distribute the batter into the 6 Bundt cake holes.
- Bake for about 25-30 min & make the famous test w/ the wooden pin ... If not coming out clean add another 5 min.
- Let the cakes cool down in the tin for about 10-15 min. Then free them from the tin.
- Serve the cakes w/ fresh raspberries & strawberries & Greek yoghurt.
