Lemon Meringue Cake – Citron & Maräng Kaka

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Lemon and meringue is an unbeatable combo. I am not sure if I’ve ever met anyone who actually doesn’t like lemon and meringue. I have made pies before, but (as some of you know) I am not a big fan of pies. I actually made this cake from a lemon-muffin recipe, baked it in a spring form and then, with help of an icing bag, applied the meringue and baked it again to cook the meringue slightly. Result turned out very pretty, and the cake is perfect for a summer day.

Recipe / Recept 

2 + 3 eggs / 2 + 3 ägg 

0.25 cups + 1 tbsp of sugar / 0,6 dl + 1 msk socker 

0,8 cups of flour / 2 dl mjöl 

50g of butter / 50 g smör 

0.5 tsp baking powder / 0.5 tsk bakpulver

1/2 lemon / 1/2 citron

a pinch of salt / en nypa salt 

a pinch of vanilla / en nypa vaniljsocker 

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1. Preheat the oven to 350F. / Sätt ugnen på 175 grader.

2. Whisk the 2 of the eggs together with sugar. / Vispa två av äggen tillsammans med socker.

3. Melt the butter and set aside. / Smält smöret och ställ åt sidan.

4. Mix in flour, salt, vanilla and baking powder. / Blanda i mjöl, salt vaniljsocker och bakpulver.

5. Stir in the butter. / Blanda i smöret.

6. Use all the zest from the lemon, plus half the juice and mix into the batter. / Använd allt skal från citronen och hälften av saften.

7. Mix into the batter and bake the cake for about 15-20 min in a round, greased pan. / Blanda i smeten och grädda i en rund, smörad form.

8. Meanwhile; separate the egg whites (3) from yolks. / Undertiden; separera äggvitor (3) från gulorna.

9. Whisk util a firm foam. / Vispa till ett hårt skum.

10. Whisk in 1 tbsp of sugar and a couple of lemon drops. / Vispa i socker och några droppar citronsaft.

11. When the cake is ready, take out of the oven and use a icing bag to pipe out the meringue. / När kakan är klar, använd en sprits och spritsa ut marängen.

12. Bake just until the meringue gets some color. / Grädda så att marängen får lite färg.

13. Done! / Klart!

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Gluten Free Blood Orange, Almond & Ricotta Upside Down Cake – Glutenfri Blodapelsin, Mandel & Ricotta Upp & Ner Kaka

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Ok, I saw this cake on buzz feed originally, and I was mesmerized.I ended up using the smitten kitchen recipe instead, since I know that the recipes are usually really good! The only thing I changed was that I used 3 small blood oranges instead of 2, plus 1 whole for the layering.  I’ve never made an upside down cake before, so I was a little scared of as how it would turn out. I had been warned from other blog commenters that it could be very hard. BUT, I made it! The cake came out perfect, and is so crazy moist! My only caution would be that it is very sweet – so would be perfect to serve with greek yoghurt or sour cream or something like that to balance it out. Otherwise, ready, set, bake!

Recipe / Recept 

1/2 cup brown sugar / 1.25 dl muscovado socker 
1 tablespoon water / 1 msk vatten
3 large eggs, separated / 3 ägg, delade i gula och vita
2/3 cup granulated sugar / 1.35 dl socker
3 + 1 small blood oranges, or another orange of your choice / 3 + 1 små blodapelsiner
1/2 cup butter, softened / 115 g smör
2/3 cup (165 grams) ricotta / 1 2/3 dl ricotta
1/3 cup cornmeal / 0.8 dl majsmjöl
1 cup almond flour or meal / 2.5 dl mandelmjöl 
1/2 teaspoon salt / 1/2 tsk salt

1.Start by cutting out parchment paper to line the baking mold. / Börja med att klippa ut bakplåtspapper som täcker botten av formen.

2. Butter the bottom and cover with the paper. / Smöra botten och lägg på pappret.

3. Mix brown sugar with water and spread on the parchment paper. / Blanda brunt socker och vatten och täck bakplåts pappret.

4. Heat the oven to 300 F. / Sätt ugnen på 150 grader.

5. In a bowl, grate the zest of the 2 oranges and mix with the white sugar. / I en skål, riv skal från två av apelsinerna och blanda tillsammans med sockret.

6. Separate the eggs and whisk the egg whites until fluffy and hard. / Separera äggen och vispa äggvitorna till ett hårt skum.

7. Add butter to the sugar and zest and mix until soft. / Blanda i smöret i sockret och vispa tills de blivit mjukt.

9. Add the egg yolks in, one at a time. / Blanda i äggulorna, en åt gången.

10. Add the juice from 3 oranges and ricotta, mix. / Blanda i saften från 3 apelsiner och ricotta.

11. Add in the flours. / Blanda i mjölen.

12. Carefully fold in the egg white foam, just until it’s mixed with the rest of the batter. / Vik försiktigt in skummet från äggvitorna, rör bara tills de precis är blandat.

13. Cut the last orange in slices ad thin as you can, and add on top of the brown sugar and water in the pan. / Skiva den sista apelsinen så tunt du kan, och lägg i botten av formen.

14. Carefully put the batter on top. / Lägg försiktigt på smeten.

15. Bake for about 45 min (mine took 50) but check with a toothpick and when it comes out dry, bake for another 5 min (the cake is still soo moist). / Grädda i ca 45 min (min tog 50) och kolla med en tandpetare om den kommer ut torrt. Grädda ytterligare 5 min efter (den blir fortfarande sjukt saftig!).

16. After it’s been out for 5 min, turn it upside down. / När den varit ute ur ugnen 5 min, vänd den upp och ner.

17. Let cool. / Låt svalna.

18. Done! / Klart!

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Rose Water Cake with Berry Yoghurt Frosting – Rosenvatten Kaka med Yoghurt och Bär Frosting

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Since I bought the rose water in the store, I got a slight obsession with it…. I know that some people have a really hard time liking the taste – and it is quite special. Although, I feel like it has a luxurious feeling too it – it’s not something you would eat everyday. To bake with rose water was really fun, because the consistency of the cake came out super smooth! It’s hard to explain, but it was something that I hadn’t been able to accomplish before. On top of the cake, I made a berry and greek yoghurt frosting – but this is of course optional. I do think that you should go and buy some rose water though – you will be happily surprised!

Recipe / Recept

7 tbsp of butter / 100 g smör 

1.4 cups of sugar / 3 dl socker 

1 egg / 1 ägg

2 cups of flour / 5 dl mjöl

2 tsp of baking powder / 2 tsk bakpulver 

1 cup of milk / 2.5 dl mjölk

1.5 tsp rose water / 1.5 tsk rosen vatten

Frosting 

1 cup of pureed berries (any type will do) / 2.5 dl slätt mixade bär (valfri sort)

0.5 cups of greek yoghurt / 1.75 dl yoghurt 

0.4 cups of icing sugar / 1 dl florsocker

1. Preheat the oven to 340. / Sätt ugnen på 175 grader.

2. Spray a spring form with non-stick spray. / Smöra och bröa en form med löstagbara kanter.

3. Mix butter and sugar. / Vispa smör och socker.

4. Add the egg. / Tillsätt ägg.

5. Add half the flour, half the baking powder and half the milk. Mix well. / Tillsätt hälften av mjölet, bakpulvret och mjölken. Blanda.

6. Add the other halves. / Tillsätt resten.

7. Add the rose water. / Tillsätt rosen vatten.

8. Bake for about 40-45 min. / Grädda i 40-45 min.

9. Let cool. / Låt svalna.

10. Mix all the ingredients for the frosting. / Blanda alla ingredienser till frostingen.

11. Spread the frosting on the cake. / Bred på frostingen på kakan.

12. Done! / Klart!

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Gluten-Free Banana & Coconut Cake – Glutenfri Banan & Kokos Kaka

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I’m not gluten-intolerant, and despite the trend that’s ongoing, I don’t believe that the path to a perfect life is eliminating gluten. But I do agree that gluten-free options makes you (oftentimes) feel less “panic-full” and creates a lighter option. What I do think is fun is experimenting when baking, and gluten free baking, to make it taste good, and not be raw, can be a challenge! My best trick is bananas, just because they add so much moist to the cake and makes it less prone to become dry! Coconut flower is another great component that can be used as a substitute of flower, and, of course eggs. The thing with this cake is that is has a quite strong taste of both coconut as well as banana, just so you know!

Recipe / Recept 

3 eggs / 3 ägg 

3 ripened bananas / 3 mogna bananer

1 cup of coconut flour / 2.5 dl kokosmjöl 

0.2 cups of sugar / 0.5 dl socker

50 g of butter / 50 g smör 

chopped walnuts (optional) / hackade valnötter (kan uteslutas)

1 tsp cinnamon / 1 tsk kanel

1 tsp of cardamom / 1 tsk kardemumma

1.Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Mash the bananas. / Mosa bananerna.

3. Melt the butter. / Smält smöret.

4. Blanda alla ingredienser. / Mix all the ingredients.

5. Grease a baking thin. / Smöra en form.

6. Bake the cake for about 35-40 min, or until golden. / Grädda i ca 35-40 min, eller tills gyllene.

7. Done! / Klart!

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Gluten & Lactose Free Almond, Orange & Lavender Cake – Gluten & Laktosfri Mandel, Apelsin & Lavendel Kaka

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This cake was made by one of our close family friends Åsa, at first. We all fell in love with the cake and made it multiple times over the coming days. This cake is gluten AND lactose free, but so moist and delicious. It contains lots of eggs, which makes it fluffy, light and high. The glaze on the side can either be drizzled on the whole cake or served on the side. No matter what you do, this cake can’t fail. It’s not so exact and it’s not about making it perfect. It’s about the result being delicious. The original recipe comes from Eric Landlard and this is my take on it!

Recipe / Recept

1.7 cups of canola oil / 4 dl solrosolja 

350g of minced almonds / 350 g mald sötmandel

1. 5 of sugar / 3.5 dl socker

3 tbsp of baking powder / 3 tsk bakpulver

8 eggs / 8 ägg

1 lemon / 1 citron

1 orange / 1 apelsin

2 tsp of lavender / 2 tsk lavendel 

For the glaze / Till såsen

juice from one lemon and one orange / juice från en citron och en apelsin

0.2 cups of water / 1.2 dl socker

2 tsp cinnamon / 2 tsk kanel

1. Preheat the oven to 340 F. / Sätt ugnen på 175 grader.

2. Mix together almonds, eggs and oil. / Blanda ihop mandel, ägg och olja.

3. Mix in sugar. / Blanda i socker.

4. Add zest from the orange and lemon. / Lägg i skal från apelsinen och citronen.

5. Mix in the lavender. / Blanda i lavendeln.

6. Brush the sides of a springform with oil. / Borsta sidorna av en form med olja.

7. Cover the bottom with a baking sheet. / Täck botten med ett bakplåtspapper.

8. Bake the cake for 55 min. / Grädda i 55 min.

9. Let cool. / Låt svalna.

10. Boil all the ingredients for the glaze together, when boiling, reduce the heat and let simmer for 3 min. / Blanda ihop alla ingredienser till glazen och koka upp. Sänk värmen och låt puttra i 3 min.

11. Done! / Klart!

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Banana & Chocolate Semifreddo – Semifreddo med smak av Banan & Choklad

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This semifreddo is one of the easiest desserts to make! The base only calls for three ingredients. Into this batter I mixed in 4 bananans and a half dark chocolate bar, and made a chocolate crust. Topped with raspberries and strawberries the result was delicious! If you’re not too fond of banana, you can really mix anything you like into the batter – whatever you like will work!

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Recipe / Recept

Crust / Botten

1 package of double chocolate chip cookies / 1 paket chokladkakor

1 stick of butter / 100 g smör

Batter / Smet

2 cups of whipping cream / 5 dl grädde

3 egg whiter / 3 äggvitor

0.8 cups of sugar / 2 dl socker

4 bananas / 4 bananer

1/2 dark chocolate bar / 1/2 mörk chokladkaka

1. Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Mix cookies and melted butter. / Mixa kakor och smält smör.

3. Push the dough out into a spring form. / Pressa ut degen i en springform.

4. Bake for 8 min. / Grädda i 8 min.

5. Whisk the egg whites to a hard foam. / Vispa äggvitorna till ett hårt skum.

6. Whisk the cream. / Vispa grädden.

7. Mix egg whites, cream and sugar. / Blanda ägg, grädde och socker.

8. Chop the chocolate and mix in mashed bananas and chocolate. / Hacka chokladen och blanda i mosad banan och choklad.

9. Pour the batter into the spring form. / Häll i smeten i formen.

10. Freeze for 5 hours or longer. / Frys i 5 timmar eller mer.

11. Top of with berries. / Toppa med bär.

12. Done! / Klart!

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Delicious Christmas Saffron Cake – Ljuvlig Julig Saffranskaka

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And then there was only a week left until Christmas… Time flies and yet another semester in DC has passed by, maybe the quickest one so far. In the mist of finals, there really is no time for any sort of Christmas feeling – which is sad, since december usually goes by quicker just because of that. Nonetheless, this year I’m spending the holiday’s in Florida, which comes with great light and great material for blogging… 🙂 The first thing out is a lovely saffron cake that I made today – it’s really easy and the recipe comes from the Swedish master baker Leila Lindholm. I served the cake with a salad that my mom made based on oranges and pomegranate. Lots of Christmas feeling all in all, and a great way to get in the right mode. Try it!

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Recipe / Recept

3 eggs / 3 ägg 

1 cup of sugar / 2.5 dl socker 

0.4 cups of milk / 1 dl mjölk

0.5 g of ground saffron / 0.5 gram saffran 

1/2 stick of butter / 50 g smör

2 tsp of baking powder / 2 tsk bakpulver 

1.4 cups of flour / 3.5 dl mjöl

a pinch of salt / en nypa salt 

1. Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Whisk eggs and sugar until white and fluffy. / Vispa ägg och socker tills vitt och fluffigt.

3. Heat the milk and saffron. / Värm mjölk och saffran.

4. Add butter and let the butter melt. / Lägg i smör och låt det smälta.

5. Add the milk mixture into the egg mixture. / Lägg i mjölk blandningen i äggblandningen.

6. Add the rest of the ingredients. / Lägg i resten av ingredienserna.

7. Grease a baking mold. / Smöra en form.

8. Bake for about 25 min. / Grädda i ca 25 min.

9. Let cool. / Låt svalna.

10. Done! / Klart!

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Lemon Sticky Cake with Lime Frosting – Citron Kladdkaka med Lime Frosting

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Sometimes, the world just calls for something pretty. I have a weird love for icing bags, and icing things in general. It’s one of my favorite things about baking, and I oftentimes try making something that can be iced (I’ve heard you can make cookies with an icing bag?!). However, I’ve lately seen multiple recipes circling around the blog sphere of Lemon Sticky Cake, basically a lemonbar without the crust. I’ve been wanting to try, but haven’t gotten around too. So, the other day when I realized I had a couple of lemons left that needed to be used before going bad, I was thrilled. And surprised. Wow, this cake was SO easy to make (honestly) and highly appreciated. As much as I love chocolate, it is nice to sometimes be able to switch it up, and this cake will definitely become my go to. But then, I realized, there was nothing to ice. So, I made a lime, cream cheese frosting to decorate it with, and used that as a substitute for serving it with whipped cream. I then went a little crazy with different sprinkles I found, just because sometimes you just need a cake that makes you happy. Again, there are multiple recipes on this cake – here’s my version. Enjoy!

Recipe / Recept

Cake / Kaka

3 small lemons / 3 små citroner

3 eggs / 3 ägg

1.5 sticks of butter / 150 gram smör

0.8 cups of flour / 2 dl mjöl

1.2 cups of sugar / 3 dl socker

1 tsp vanilla / 1 tsk vaniljsocker

Frosting / Frosting

1/2 cup heavy whipping cream / 0.75 dl vispgrädde

1 package of light cream cheese / 1 paket cream cheese light

1 cup icing sugar / 2.5 dl florsocker

3 limes, peel and juice / 3 lime, skal och saft

0.5 tsp vanilla / 0.5 tsk vaniljsocker

1. Preheat the over to 340 F. / Sätt ugnen på 175 grader.

2. Peel and juice the lemons. / Riv skalet och pressa saften från citronerna.

3. Melt the butter. / Smält smöret.

4. Remove from the heat. / Ta bort från plattan.

5. Mix in all other ingredients. / Blanda i alla andra ingredienser.

6. Bake in a spring form. / Grädda i en form med löstagbara kanter.

7. Bake for about 20 min. / Grädda ca 20 min.

8. Let cool. / Låt svalna.

9. Whisk the cream for the frosting. / Vispa grädden till frostingen.

10. Mix in all other ingredients. / Blanda i alla andra ingredienser.

11. Ice the cake. / Frosta kakan.

12. Done! / Klart!

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Swedish Mocca Cake and a Throwback to Summer – Mocca Tårta och en “Throwback” till sommaren

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A slight blog pause the past week. Midterms seems to never get less hectic. But now I’m up for new post and inspiring pictures again! This post will be dedicated as a throwback to summer. I want to say that fall has finally arrived to DC, and it’s no longer summer. I baked this cake one of the last days of being home in Stockholm. The cake is a Swedish classic, “tosca cake” that I added coffee too. The inspiration actually comes from a boxmix, and has a mild taste of coffee too it. Perfect for a classic Swedish afternoon “fika”. Stay tuned!

Recipe / Recept 

3.5 ounces of butter / 100 g smör 

2 eggs / 2 ägg

0.8 cupd of milk / 2 dl mjöl

1 tsp of baking powder/ 1 tsk bakpulver

0.2 cups of coffee / 1/2 dl kaffe 

Frosting / Glasyr

3.5 ounces of butter / 100 g smör

0.4 cups of sugar / 1 dl socker

2 tbsp of milk / 2 msk mjölk

3.5 ounces of almonds (sliced) / 100 g mandel (skivad)

1. Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Melt the butter. / Smält smöret.

3. Whisk eggs and sugar fluffy. / Vispa ägg och socker fluffigt.

4. Carefully add in flour and baking powder. / Rör försiktigt i mjöl.

5. Add the coffee and melted butter. / Tillsätt kaffe och smält smör.

6. Bake the cake for about 20-25 min. / Grädda i ca 20-25 min.

7. Whisk together ingredients for the frosting. / Blanda ihop ingredienserna till glasyren.

8. Spread on top of the cake. / Bred på kakan.

9. Bake for additionally 10-15 min. / Grädda ytterligare 10-15 min.

10. Let cool. / Låt svalna.

11. Done! / Klart!

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Summery Raspberry Swiss Roll / Somrig Hallon Rulltårta

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Easy, fast, delicious and summery.

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Lätt, snabbt, gott och somrigt.

Recipe / Recept 

3 eggs / 3 ägg

0.6 cups of sugar /1.5 dl socker

0.8 cups of flour / 2 dl mjöl

1 tsp baking powder / 1 tsk bakpulver 

1 tbsp of milk / 1 msk mjölk

1.2 cups of cream / 3 dl grädde

raspberries / hallon

a little sugar / lite socker

1. Heat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Mix sugar and eggs until super light yellow and fluffy. / Vispa ägg och socker tills det är ljusgult och fluffigt.

3. Carefully add in flour and baking powder. Add the milk. / Tillsätt mjöl och bakpulver försiktigt. Tillsätt mjölken.

4. On a baking sheet, on a non stick paper, spread the batter out evenly. / På en plåt med bakplåtspapper, bred ut smeten jämt i en rektangel.

5. Bake for about 5 min, until a little golden. / Grädda i ca 5 min, tills lite gyllene.

6. Sprinkle over sugar when it’s still hot. / Strö på socker när den fortfarande är varm.

7. Add another non stick paper on top. / Lägg på ett till bakplåtspapper på toppen.

8. Flip the cake. / Vänd på kakan.

9. Carefully remove the non stick paper from the top. If it’s stuck, brush on some water and try again. / Dra försiktigt av pappret från toppen. Om det inte lossnar, pensla försiktigt på lite vatten och försök igen.

10. Let cool. / Låt svalna.

11. Whisk the cream. / Vispa grädden.

12. Mash in the raspberries. / Blanda i hallon.

13. Spread on the cake. / Bred på botten.

14. Carefully roll together, use the non stick paper as your help. / Rulla försiktigt ihop, använd bakplåtspapper som hjälp.

15. Cut in slices. / Skär i skivor.

16. Done! / Klart!

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