Lemon blondie with marzipan and dark chocolate

Lemon blondie
Chewie soft lemony blondie with marzipan.
I had some marzipan that I thought would be nice to use with this cake. Lemon and marzipan goes quite well together, I was not used to this combination, but a vacation to Malta 15 years ago I tasted this combination for the first time, bakeries had a lot of marzipan treats and most of them lemon flavoured. I might have tasted this combination earlier, but do not have as vivid memory as the one from oour vacation to Malta.

You need:

100 g butter
100 g white chocolate
1 can sweet condensed milk
3 eggs
5 tbsp fresh lemon juice
grated peel from 1 lemon
150 g chopped marzipan
100 g dark chocolate

Preheat oven to 150 C

Melt the butter and chocolate on low heat in a sauce pan and add the condensed milk. Set the pan aside and let it cool a bit

Whisk the eggs, add the butter mix and lemon juice and peel stir to a smooth mixture.

Lastly add the flour and stir untill a smooth batter, but do not over mix.

Lemon blondie with marzipan

Pour the batter in a baking paper lined pan about 25 x 25 cm. Sprinkle the marzipan bits on top.Bake the cake in the lover third of the oven for about 25-30 minutes.

Let the blondie cool before you decorate it with chocolate.

Blondie recipe

My god sons babtismal cake that MiniMe made and I only helped out a bit.

My cousins asked if I could bake a cake for her sons baptism and of course I am going to bake a cake for my god son, but did I.

MiniMe has been planning this cake for weeks. A few weeks ago when she came home from school she asked me about the cake.

MiniMe: Mum, you haven’t forgotten about the cake have you?
Me: What cake?
MiniMe: You know, for the baby’s babtism.
Me: No, I still have a few weeks to make it.
MiniME: Oh good, I have a few ideas for the decoration and it has to be blue”

We, she my little pride and joy made the cakes and most of the decoration.

She also made little booties, a rattle and letters. You never know what little children can do given a little instructions. Yes, mummy is brimming with pride.

This cake project ended up with MiniMe doing most of the work. My lucky task was to color the marzipan in different shades of blue and help her out if she was stuck, by giving her instructions.

I also got to put the cake in and take it out of the oven. Oh yes, I had to measure out the flour for her and assembled the cake.

 

MiniMe made 2 chocolate and 2 sponge cake

Each sponge cake layer consisted of 

6 eggs
2 dl sugar
3 dl flour
1 tsp baking powder

The chocolate sponge consisted of

6 eggs
2 dl sugar
2 dl flour
1 dl cocoa powder
1 tsp baking powder

Whisk egg and sugar white and sift in the rest of the ingredients. Fold the dry ingredients in the eggs carefully and pour it into a roasting pan about 26 cm X 36 cm. Bake in a pre heated oven for 10 minutes on 180 C.

After baking I trimmed the cake to the size of an A4 sized paper.

For filling and dirty icing I used

2,4 liter of cream that I whipped to cream with

2 tbsp powdered sugar infused with vanilla

 

600 g naturally sweetened raspberry jam.

250 g fresh raspberries

For cake decoration she used 1 kg marzipan and colored with Wilton Royal blue icing color.

To cover the cake I used 2 kg marzipan that i rolled out about 3-4 mm thickness. You need quite a bit more than what you need in order to get a nice cover on your cake. I usually make the marzipan cover a total of 20 cm wider and longer than I need, 10 cm on each side.

A traditional celebratory cake in Norway is a sponge cake with with berries and cream covered with either marzipan or cream, “marsipankake” or a “bløtkake”, for a child’s party a chocolate cake is common to make. we made a combination of both

The teddy above she made all by herself and without any instructions from me.

I made the little blocks with letters and numbers, the baby’s initials, and the date.

 

 

Lemon lime poppy seed cake

Lemon poppy seed cake

We love the tartnes and flavour of sitrus, specially lime and lemon, so this cake is a favorite of ours.

I made 12 cup cakes and one pund cake out of this recipe

Preheat oven to 180 C

250 g sugar
250 g butter
4 eggs
300 g flour
3 tablespoons poppy seeds
2 teaspoons baking powder
Zest and juice of 1 lemon and 2 limes

Beat butter and sugar white with the sitrus zest, then add the eggs on by one untill all well incorporated in the butter and sugar mixture,

Sift the flour with the baking powder and mix this in to the butter mixture on low speed adding the poppy seeds and the sitrus juice at the same time, as soon as everything  mixt together stop mixing, you do not want to over mix the batter.

Divide the mixture between cup cake 12 cup cake cups and a rectangular cake tin lined with baking paper.

The cup cakes I baked for about 15 minutes

The pound cake I baked for about 40 minutes
The glaze is just a mixture of lemon and lime juice and powdered sugar, poured on top when the cake has cooled and sprinkle somelime zest on top.
Enjoy the cake with a nice cup of coffee.

Bunt cake with nuts and rye

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A healthier old fashioned cake. I made this recipe for the norwegian lifestyle magazine Feelgood a little while ago, I tweaked an old recipe I got from my mother in law.

You need:

100 g Room temperature butter
175 g Sugar
2 eggs
100 g Ground hazelnuts
1 dl milk
50 g rye flour
50 g all purpose flour
1 ts baking powder
Raspberry jam
Powdered sugar
Rosepetals and raspberries for decoration
Beat butter and sugar white and fluffy and add one egg at the time into the butter and sugar mixture.
Add hazelnuts and milk, stir until smooth.
Sift rye, all-purpose flour and baking powder in to the mixture and stir it in carefully to a nice and smooth batter.
Pre heat oven to 175 C
Use a bunt cake mold.
Brush the mold with melted butter and sprinkle it with flour and ground nuts
Pour the batter in the mold ad bake the cake in the middle of the oven for about 45 minutes.
When the cake is ready, take it out of the oven and let it cool in the mold.
Gently remove the cake from the mold when it is still luke warm and brush some jam on the cake.
In a bowl mix 1 ts jam and 1 tbsp water, add powdered sugar until you get a nice smooth glaze. Cover the cake with the  glaze and decorate with raspberries and rose petals
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Apple muffins in homemade bakingcups

Easy apple muffins made with tart and crisp apples

Don’t you just love the smell and taste of fresh baked applemuffins and apecially with apples that you pick from your own garden.

DIY for homemade baking cups look HERE

I used to have a garden with five old appletrees and every fall they gave us a lot of fruit enoug for cake and muffins, applesauce and juice, one year we got as much as 300 liters of juice, we had enough for a whole year. I miss those trees. Now I have a small tree that had 6 apples this year, just enough for a couple of cakes.

For about 12 muffins

you need:

2-3 apples

1 tbs powdered cinnamon

1 tbs granulated sugar

250 g/8 oz butter

200 g/7 oz sugar

4 eggs

1 tsp vanilla ekstract

250 g/8 oz flour

1,5 tsp bakingpowder

Pre heat the oven to 180 C/350 F

Cut the apples into little cubes

Put the apples in a bowl and add cinnamon and sugar mix and put aside

Beat butter and sugar to a smooth mixture, put the eggs in one by one  and add the vanilla extract

Sift the flour and bakingpouder into a bowl and add it to the butter and egg mixture. Do not beat it too long, just until everything is well blended.

Put your cake batter

Creamy lime squares

I have probably metioned it before, this family loves lime. I found this recipe by Martha Stewart – creamy lemon squares. Compared with a traditional lime pice recipe it is basicly the same exept for the crust. I made these yesterday and we have waited patiently to let it set, so after dinner we ar going to devour these scrumtious treats.

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1/2 cup confectioners’ sugar, plus more for dusting

1/4 teaspoon salt

1 cup all-purpose flour, (spooned and leveled)

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

3/4 cup fresh lime juice

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with baking paper, leaving an overhang on two sides

Crust:

Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Filling:

In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Funnel cake

Funnel cake is something I got acquainted with while living in the US. The children remembered it from a road trip we took between Houston and San Fransisco a few years back. We had stopped for brunch at an IHOP in Arizona.

While eating this treat the first thing one of the children said “Do you remember how hot it was when we went to see London bridge at Lake Havasu in Arizona?”

“yeah I remember, wasn’t it like 116 degrees Farenheit”. “That is about 46 degrees Celsius isn’t it?”

Yes it was hot, and I was 5 months pregnant with Nälje at the time.

8 cups of vegetable oil for frying

1,5 cups of milk

2 eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup confectioners’ sugar

In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
In a large bowl, beat milk and eggs together. Combine flour, baking powder and salt. Stir into the egg mixture until smooth.
While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round.
Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm with berries and fresh preserves.