Posts Tagged "sweden"
Saffron biscuit cake
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 MoreTjong – caramel chews
As you may have noticed, I did not manage to post another recipe by now. Life is taking over and I have no idea how to continue posting regulary here at the moment. My new job is exciting and challenging, and I love it. The only drawback is that commuting steals that time of the day I usually freed to bake and photograph. Now, instead of baking I sit on the train commuting. I don’t want to put myself under pressure with posting here, so I decided to continue posting irregularly and concentrate more on the photoblog, where photos speak for themselves without many words or instructions. For the moment I want to leave you with a scan of a Swedish recipe for homemade caramel candy. This is such a special recipe – easy in what it requires from the ingredients, but requiring patience and time in preparation. If you have kids – they will be thrilled to see you make caramel candy. They can even help once the mass has cooled and needs to be stretched.
Enjoy, and see you around! ♥
Read MoreApple almond paste rings
I haven’t been able to post a recipe in a while which makes me feel bad because I actually baked a lot: German cheesecake, apple almond paste bundt cake, with buttermilk cheesecake-chocolate squares and so on. But I haven’t managed to sit down quietly enough to write them down. So many things are happening right now. Complicated ones but also many good ones. Exciting times. I hope you cope with me and come back from time to time anyway. I am still around and I am happy if you come by and try one or the other recipe.
This particular recipe is actually a substitute for one I couldn’t find: Here in Germany we have a cake called Kranzkuchen (literally: ring cake) made from yeast dough filled with almond paste and raisins, topped with a sugary drizzle of frosting. But no recipe to be found – nowhere. Probably all the grandmothers baking these cakes don’t use the internet. And I haven’t found a recipe in any of my cookbooks either. Hm. But this one here comes close and is as yummy. It’s from Leila Lindholms a piece of cake. I varied it by substituting bread flour by all purpose flour and sugar by muscovado. Its a perfect treat for these dark days coming up.
Read MoreSaffron cantuccini
Cantuccini and coffee, cantuccini and milk, cantuccini with ice cream, cantuccini just like so. They do brighten the day and are so, so simple to make. This variation uses saffron, adding an interesting twist. The saffron adds a strong and tender taste – I don’t know how else to describe it. Don’t believe this contradiction? Try for yourself and let me know how you would describe their taste.
bärsmulpaj med mazarinfyllning (berry streusel with marzipan filling)
This berry cake is so delicious. I believe this is one of the first cakes I made where I was completely stunned that I was able to actually produce such a taste. It tastes like images from those old movies where people spend time in the countryside sitting jointly at large tables outside in wild-flowered gardens, having afternoon tea and coffee, many children running around, laughter and plenty of cake. Hmm.
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