Caramelized Pear Poppy Seed Cake

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My all time favourit!

1 1/2 cups oil
1 1/2 cups sugar
1 Tbsp vanilla extract
1/2 Tsp salt
Lemon zest and juice of one lemon
4 eggs
2 cups all purose flour
2 Tsp baking powder
1 cup poppy seeds
3 pears cut into cubes
1/3 cup brown sugar
1 Tsp cinnamon

Preheat oven at 180 °C. Mix oil, sugar, vanilla, salt, lemon and eggs. Add flour, baking powder and poppy seeds. Fill into square baking form lined with a parchment. In a seperate bowl mix pears, brown sugar and cinnamon and spread over cake dough. Bake for 30 – 40 minutes.

Amazing wholesome vegan brownies

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For the 30th birthday of a very good friend on a detox tour I created these wholesome, vegan, white sugar and flour free brownies. They are amazing! Nobody believed they where actually a healthy sweet treat! You can absolutely not tell the difference to normal brownies. Sinfull without being a sin…?

2 1/3 cups spelt flour

1 cup agave syrup

1 cup maple syrup

1 cup unsweetened cocoa powder

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed to a liquid consistency)

1 Tbsp vanilla extract

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan lined with parchment. Bake for 40 minutes.

Cake in a glass (How to preserve cake)

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Oh, oh….unexpected visitors and no time to bake a cake? Or do you just crave a home made cake and don’t feel like bakeing? Or do you want to bring a special inexpensive present for that heart-broken friend? Perfect cake-in-a-glass-time!!

Next time you make a any cake double the batter. Use twist-off glasses with strait walls so the cake comes out easily when you turn it up side down later. Oil and flour (or use nuts or poppy seeds) the twist-off glasses and fill them with batter maximum halfway full. Bake the open glasses in the oven at 180 °C until an inserted toothpick comes out clean (depends on the size of the glass). Immediately close glasses with the lid and let cool. If the cake is too high you can cut it off to properly close the lid. When the lid has inverted a vakuum has formed and the cake is preserved. This cake is good for at least 6 months!

Marzipan cake for marzipan lovers

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This is my tribute to marzipan and everybody who is so madly in love with it as I am!

3/4 cup neutral oil
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
½ cup dark-brown sugar
2 large eggs
1/2 cup orange juice
1/2 cup marzipan (200 g)
2 tsp pure vanilla extract
1 cup sour cream or yoghurt

Preaheat oven to 180 °C. Butter cake pan and dust with flour (I use a Guglhupf Bundt pan).
With a stick blender mix oil, brown sugar, marzipan, orange juice, vanilla and eggs in a medium bowl. Mix dry ingredients in a bowl and add to the egg mixture alternating with the yoghurt. Beat until just combined. Fill batter in prepared pan. Bake for 35 to 40 minutes or until golden brown and an inserted toothpick into the middle comes out clean. Remove from pan and let cool.
This cake is easy to make and comes out perfect! YUMMMIIIIEEEEE!!!! :o)

Peach-berry cobbler

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It’s the time of year where a warming sweet desert is just what everybody is craving. If you don’t have the nerve or time to put together a pie or cake this is just perfect. Visualize a bubbling, sweet and tart, crunchy soul warmer…I call it cobbler.
You can basically use any kind of fruit (apples are great!)…

For berry mixture:
2 ripe peaches, cut in slices
2 cups berries (I like blue berries)
1/2 Tsp cinnamon
2 Tblsp brown sugar
For crumb topping:
1/3 cup brown sugar
1/2 cup flour
4 Tblsp cold butter

Preheat oven to 200 °C. Mix fruit and berries with other ingredients and place in an oven dish. Mix together crumb ingredients with your fingers to form crumbs in different sizes. Sprincle crumbs over berry mixture and bake for about 15 minutes. The berries should be bubbling and the crumbs should be gold brown. Serve warm and enjoy! 🙂

RHUBARB-CRUMBLE CAKE

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RHUBARB-CRUMBLE CAKE
I love the mixture of sweet and tart. This is a lovely and easy cake that tastes like summer in a green garden. This recipe is inspired by a Martha Stewart recipe.

For the crumbles

4 tablespoons cold butter
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt

For the Cake

1 1/2 cups oil
500 g rhubarb, washed and cut into 2 cm long pieces
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1 tablespoon fresh orange juice
2 large eggs
1 cup yoghurt or sour cream

1. Preheat oven to 180°C (350°F). Make the topping: crumble together butter, flour, sugar, and 1/4 teaspoon salt.
2. Make the cake: Butter a 25 cm (9-inch) round spring-form and dust evenly with flour.
3. Toss rhubarb with 3/4 cup sugar; let stand until batter is done.
4. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining oil and 1 cup sugar. Beat in juice and eggs, 1 at a time, until incorporated. Beat in flour mixture in 3 additions, alternating with yoghurt (sour cream), until smooth. Spread evenly into buttered pan. Top with rhubarb and spread crumbles evenly over rhubarb batter.
5. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and remove spring form. Let cool completely.

EASY CHOCOLATE-NUT CAKE

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EASY CHOCOLATE-NUT CAKE

As simple as it gets…Through all these ingredients together, bake and …tada….done is your cake!

5 eggs

2 cups sour cream

2 cups sugar

1 cup cocoa powder

2 cups flour

2 Tsp baking powder

½ Tsp salt

2 cups almonds and walnuts, ground

1 cup oil

Mix all ingredients and bake for 60 minutes at 180°C.

BASLER LEBKUCHEN (LECKERLI)

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BASLER LEBKUCHEN (LECKERLI)

Ok…I must admit these are addictive. I have to pull away my family from the cookie jar to save some for Christmas.

350 g honey

350 g sugar

150 g ground almonds

150 g chopped walnuts

250 g Orangeat and Zitronat

500 g flour

30 g cinnamon

2 Tsp ground cloves

2 Tsp baking soda (Natron)

4 cl Schnaps (hard liquor like Coantreau or Williams)

 

Cook 250 g sugar and honey until liquid. Mix all dry ingredients. Add warm sugar-honey mixture and Schnaps and knead to form a homogenous dough. Let sit at room for 1 hour. Preheat oven to 200 °C. Roll out dough between two baking sheets to form a finger thick square. Place on a baking sheet lined baking pan and bake for 20 minutes. Cook rest of the sugar with a little water and spread over still warm cookie square. Cut into little squares and let cool completely. Store in cookie jars.

BANANA-APPLE CRUMB MUFFINS

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BANANA-APPLE CRUMB MUFFINS

These are the fluffiest muffins I have ever made. Use those over ripe bananas (you otherwise would have trashed) for this exotic flavorful banana taste.

 

1 ½ cups flour

2 Tsp baking powder

½ Tsp baking soda

½ Tsp salt

2 ripe bananas

1 small apple (cut in small pieces)

¾ cup sugar

1 egg

1/3 cup oil

For the crumbs:

1/3 cup brown sugar

2 Tbsp flour

1 ½ Tsp cinnamon

1 Tsp butter

 

Preheat oven to 180 °C. Mix dry ingredients in a large bowl. Blend wet ingredients with banana and apple in a medium bowl with a stick-blender. Mix dry and wet ingredients. Pour into buttered muffin forms. Mix crumb ingredients with your fingers until small crumbs form. Sprinkle over muffins and bake for about 20 minutes.

CLASSIC FRENCH TOAST STICKS

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CLASSIC FRENCH TOAST STICKS

I have a hard time writing this add ’cause my mouth is watering by the thought of this amazing and easy breakfast….I neeeed to have it now!

Toast slices (the thicker the better!)
1 cup milk
1 egg
1 Tsp vanilla extract or vanilla sugar
Oil or butter
Maple syrup (lots and lots and lots of it!)

Beat together milk, egg and vanilla in a deap plate. Heat oil in a large pan to medium high heat. Pull toast through egg mixture until it is covered from all sides (not too long or the toast gets soggy) and fry until golden brown. Keep warm in a prewarmed oven until you have made all toasts. Cut into sticks and drown in lots and lots and loooots of maple syrup… mmmmmhhhh