May 15, 2015
Today is one of those days when I just can't seem to find the words to write. It's very frustrating. Writing isn't one of my strengths though, to be completely honest. Sometimes I wish I could just let the photos speak for themselves, but that would probably be pretty boring, right? And I guess you wouldn't be able to figure out the recipe from just looking at the pictures. No, a blog needs words too.
What I can tell you, is that I really really love apple blossoms. And cake. And chocolate. I really love everything about this cake. The simplicity, the texture, the flavor.. And it's gluten-free too! How great is that?
GLUTEN-FREE ALMOND CAKE
WITH CHOCOLATE FUDGE FROSTING
The cake will most likely sink a little bit in the middle during baking, but just cover it up with some frosting! The cake is absolutely delicious on its own, but a little chocolate fudge frosting and salted caramel never hurt.
Flavor options for cake instead of vanilla: cardamom, citrus zests (orange would be delicious) or cinnamon.
1 1/2 cup (175 g) almond flour
1 tsp baking powder
1/8 tsp salt
1/4 tsp vanilla powder or 1 tsp vanilla sugar
4 large eggs, separated into yolks and whites
1 tsp white vinegar or lemon juice
1/2 cup (110 g) granulated sugar, divided into 1/4 cup (55 g) and 1/4 cup (55 g)
1/3 cup (75 ml) heavy cream
1/2 cup (110 g) granulated sugar
1/2 stick (55 g) cold butter, in cubes
1/4 tsp sea salt flakes
CHOCOLATE FUDGE FROSTING
125 g softened butter
1/3 cup (50 g) powdered sugar (make sure it's a gluten free variety)
2 tbsp cocoa powder
50 g dark chocolate (70%), melted and cooled
1 tsp cointreau, optional
1. Preheat oven to 175°C (350°F). Grease a 7 or 8-inch springform pan and put a round piece of baking paper on the bottom of the pan.
2. In a large bowl, lightly beat the yolks together with 1/4 cup sugar. In another bowl, mix the almond flour, baking powder, salt and vanilla. Add the almond mixture to the yolks and stir to combine.
3. In a large, clean and dry (preferably stainless steel) bowl, whip the egg whites until bubbles appear. Add the vinegar or lemon juice, and sprinkle in the remaining 1/4 cup sugar. Beat until soft peaks form.
4. With a spatula, carefully fold in spoonfuls of egg white mixture into the almond mixture. Fold until combined.
5. Scoop the batter into the prepared pan and bake for 35-38 minutes. Let cool in the pan, then run a knife around the edges and release the springform pan sides. Transfer cake to a serving platter or cake stand.
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you’re using a baking thermometer, the sugar should be about 170°C (338°F ).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth. Stir in the salt.
4. Pour caramel into a clean jar and let cool to room temperature, store in fridge when not using.
1. Beat butter and powdered sugar until light and fluffy. Add the cocoa powder and beat until smooth.
2. Add the melted chocolate and beat until smooth. Beat in cointreau or other flavor options.
3. Spread a layer of frosting over the cake. Drizzle some caramel on top.
Cake recipe adapted from Simply recipes.
May 8, 2015
I took these photos almost exactly two years ago. In May 2013, which was also one of my most productive months as in baking A LOT and taking many of my favorite photos (and apparently wearing jean vests every day). Back then I had a 9-5 job, but I somehow always managed to find the time to create. Nowadays, all I do is sit by my computer, all day every day and fighting the beast better known as the e-mail. It seems as no matter how little time I had back then, I always managed to get stuff done. Maybe that's exactly why, because I knew I had to do them right now or I wouldn't have the time. I'm always a few hundred e-mails behind, so every day is like starting over (so I'm sorry if I haven't replied yet!).
Some days (ok, make that most days) I don't feel like sitting in front of the computer at all though, especially during spring. Some days I just want to go out and smell the freshly cut grass, listen to the birds and take a stroll on the beach. This day was exactly like that. We filled a basket with this hot from the oven-rhubarb cake and went out to a beautiful spot called Möllegård, fairly close to where we live. It's incredibly pretty there, especially when the trees are becoming all lush and green. The forest is a little untamed and everything grows a little bit wild, which I really like. That "bridge" was slightly wobbly though, but it's been replaced now with a new, uncharming one. You can also get the best ice cream in Möllegård and you can pet two cute shetland ponies. Sounds like a pretty great place, huh?! Ice cream and ponies!
I actually liked this cake so much that it ended up in my book, Sweet food & photography, which by the way is now published in French, and will be published in Dutch, German and Spanish in August this year, and last but not least in English in April next year!! It's a pretty amazing feeling I must say and I'm just so grateful that people are interested in my books.
Posted by Linda
April 28, 2015
The idea of a vertical cake might not be world-changing, I know, but I've been thinking about using roll cakes as "regular" layer cakes for quite some time now. I think I jotted it down on one of my 1000 post-its (which by the way, almost never make sense), but I never got around to trying it until now.
So I started with making one with a recipe I used last year, with some of my favorite flavors - rhubarb, strawberries and cardamom. Man, that compote is to die for! I made two batches to test the recipe, so I had lots of leftovers for my oatmeal. Perfect. Then I thought, I just HAVE to make a chocolate one as well, because there should always be chocolate, too. The chocolate one didn't turn out as visually striking on the inside as I would have wanted, but it tastes amazing, and that's what really counts, isn't it? A nice looking cake can be fantastic, but if the flavors aren't there, looks don't matter so much.
As usual, I can't pick a favorite out of these two. I love them both equally. And all I see when I look at the top photo are two fancy pac-mans (pac-men??). Look at the pink one eating that strawberry!
Posted by Linda
April 21, 2015
If you follow me on Instagram, you've probably seen these pancakes a few times, but they are so worth mentioning again. I keep coming back to this recipe over and over again, and I usually eat them at least once a week. Best pancakes, hands down. Really. They've earned their place on this blog.
And the best bedding, too. These sheets from Evencki are so soft and so silky, I just couldn't resist having breakfast in bed. Honestly, I don't think I ever slept better than in this bedding. And I've slept a LOT. Trust me. Sleeping happens to be one of the things I'm best at in life, unfortunately. Though I must say it's also one of my favorite activities. I try really hard to be a morning person and get up early every day, but it's a struggle. If I didn't have coffee in my life, I would probably never get up. I set four alarms each morning, and sometimes it works and I wake up, but I can just as easily snooze for 3 hours more. Like that one time I overslept when I was going to be on live TV for the first time. No biggie. And one time I missed my train too, I woke up five minutes before the train left and called the train station, still half alseep. I had to buy a new ticket. I think I need more alarm clocks in my life.
March 24, 2015
Can I just say how impressed I am by this cake?
I had a whole bunch of leftovers from the last "raw" cake I made so I took the opportunity to make a chocolatey version too, cause you know, you gotta have chocolate. I pretty much improvised so there are all kinds of good stuff in this one. It tastes a bit like coconut, a bit like peanut butter, banana, and chocolate of course. And just the right amount of espresso. That might sound like a lot of stuff, but to me, it's perfection.
And let's talk about the texture. This cake is so creamy and smooth, like a mousse cake. I would never in a million years guess that a piece of this cake is actually pretty good for you. Almost too good to be true, right?!
If you compare this cake to the last one I made, this one is definitely more like a mousse cake while the other one is a bit more like ice cream. I love them both and I'm sure I will make them again and again.
March 16, 2015
I'm a little bit too excited about this post.
I received the most beautiful bed linen from Evencki the other day. This lovely plum color makes my knees weak and it was just begging to be photographed with a pretty cake. My inspiration has been low lately and this was exactly what I needed. This, and the beautiful spring weather we're having (our thermometer says 12°C today!). My friend Lua experimented with a raw and vegan cheesecake the other day and she told me all about it when we met over the weekend. So I had to give it a try, too. And I must say I'm very impressed with the outcome. Incredibly creamy, sweet, tangy, rich and just perfect.
I know, this blog is usually all about the sugar and the flour, and it has been for the past.. 5 1/2 years now.
Maybe you're thinking I've stopped eating sugar, flour, eggs and dairy. I haven't, though I really enjoy trying something different every now and then. It's a great way to find some new inspiration, because sometimes you just get stuck in your ways. It's like when I'm trying to think of something to eat for dinner. We have like 5 dishes that we eat over and over again and I can't imagine that there are other dishes in the world except for these 5. I'm like.. "uhmmm, maybe pasta, rice... or potatoes". Does anyone else feel the same way?
Oh, and this cake totally looks huge in the photos but in reality, it isn't. It's only 12 cm, so it's tiny and cute.