This is such a delicious and heavenly light saffron biscuit cake. Yes saffron! Perfect for summer days which you want to spend outside on your balcony sipping on freshly cooled ginger-lemon-mint lemonade (ah, I should post that recipe soon) or rhubarb juice (and this one, too!). Life has been treating me so good. I finally switched jobs, arrived at a new employer with great values and a caring attitude towards the employees, so much foresight. This should be the usual way, shouldn’t it? But let me tell you, it is not. So I am such a lucky one. The only drawback is the 2 hours commute everyday, which I thankfully do it and get used to. This means less time for baking, but you see: I managed to whip up this delicious cake. But only because it is so simple to make.
Read More
Lately I have been unlucky with cakes. They turn out well, taste incredible but I am not lucky enough to produce a good shot. Somehow my photographic skills have decided to take the plane to Connecticut already. Well, I’ll be catching up with them in a week. In the meantime I managed to do a variation of the sunny peach streuselkuchen. Basically the only variation is that I used nectarines instead of peaches, added some flaked almonds and managed to layer dough and nectarines neatly into a mini bundt form. But after all, it is a different cake.
When I found the secret ingredient brownies over at browneyedbaker, I instantly knew I had to try a variation of these. It is cherry time here, oh yeah, it is cherry time. I imagined a moist, dense and rich chocolate muffin with juicy cherries that add a fruity, summery touch. This worked out so well (better than the picture). These keep well for at least 4 days if you store them in an airtight container – if you manage. I even had the feeling they became richer with each day.
Read More