Cakes #165 and #166 - Friday Cakes

#165 Friends First Friday Cake - Raspberry and Lemon Cake - to celebrate spring which according to the Celtic calendar started 1 February. And it really feels like spring!

#166 Nutella and Cinnamon Cake - Another World Nutella Day Cake.

Lemony Peach Cake by Donna Hay is one of my all-time favourites. Now I used raspberries instead of peaches and it worked out great! Yogurt gives the cake a gooey texture and yogurt is also great to go with the cake together with some fresh (or like in this case, frozen) berries.

The recipe for Nutella and Cinnamon Cake I bumped into at BBC Good Food Facebook page on the World Nutella Day right after baking my Nutella Brownie Cake. I wanted to try the recipe but had to leave it to the day after. Worth trying. Worth waiting!

Both turned out to be the perfect Friday Cakes when watching a movie with the family. After enjoying some pizza The Husband made for his Friday 'cake'. Some evenings are just made for munching, especially when it is all home-made. 

Cake #163 - Nutella Brownie Cake

World Nutella Day 5 February. Sure a reason to bake something with Nutella!

Nutella Brownie Cake
175 g dark chocolate
175 g butter
250 g golden caster sugar
pinch of salt
3 large eggs
120 g plain flour
2 tsp vanilla extract
4 tbsp Nutella

1. Pre-heat n to 180C and line a 20cm x 20cm square cake tin with baking paper.
2. Melt the chocolate and butter and stir until smooth.
3. Add sugar and salt and beat eggs and vanilla into the mixture.
4. Sift in the flour and then stir in Nutella.
5. Scrape the mixture into the tin and bake for 20-25 minutes.
6. Allow cool before removing from tin.
7. Serve with ice cream.

Happy World Nutella Day!

Cake #162 - Profiterole Cake

Wednesday Natural Ingredient / Healthy Cake - Profiterole Cake with Fresh Blueberries, Raspberries and Whipped Cream.

I am not sure if profiterole cake would be the correct name for this cake as it is not made of several profiteroles but rather of profiterole batter piped on a baking tray to shape two round cakes and then the filling is put in-between the two cakes.

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I made this choux pastry double and then piped it into two equal sized round cakes on baking paper on a baking tray. The cakes I baked at 200C for about 25 minutes. After the cakes had cooled down I removed them from the trays, whipped 200 ml fresh cream to fill the cake together with fresh raspberries and blueberries and on top sprinkled some icing sugar.

Excellent dessert cake which was enjoyed by the family on one go. Oops. Well, seven people to be exact so the slices were actually tiny.

Cake #161 - Banana, Coconut and Sesame Seed Cake

Monday Mood Cake - Banana, Coconut and Sesame Seed Upside Down Cake.

It was a day to turn some jars upside down and feel if there is any serious baking power left after baking five batches of cinnamon buns the day before.

Baking is a lot about feelings. One day you feel like having pulla, the other day you feel like trying some recipe with sesame seeds in it. On the other hand, you may have overripe bananas in the house and you need to use them whether you feel like using them or not (unless you feel the bin is a choice). And then you feel the kids may have deserved some ice cream so you bake something to go with ice cream. You may feel satisfied after baking or you may not. You may feel like eating what you have made or you may leave it for later. Sometimes you feel the batter is better than the actual cake.

The main thing is that you can feel the joy!

The recipe for this cake is from here. - Instead of sprinkling the sesame seeds on top - the bottom after baking, that is, I would mix them in the batter the next time to feel them equally in the cake. As eating is feeling, too. And feeling is eating.

Cinnamon Buns and Shrove Buns

Pulla, anyone? Cinnamon buns or maybe Shrove buns with marzipan?

Sometimes you get into the mood for pulla and then there is only one medicine - you have to bake them!

The other day I set myself a mission to bake the perfect cinnamon bun and it was way harder than I expected. Until now, I have mainly baked my cinnamon buns in paper cups where they keep their shape and all excess butter stays inside the cup. This time I wanted to make the real, proper ones with no cheating. After baking 5 batches (about 60 buns, that was), I was able to find nine (yes, 9) buns with which I was just about happy with. A good start, eh?

But even the ugliest ones tasted perfect. The ones which looked like viking ships and the ones which looked like crippled snails. Oh, and the ones shaped like the horns of Dorset sheep. Yummy yummy pulla!

And then I also made a batch of Shrove buns. A bit early - the Shrove Tuesday is not until 17 February. I just happened to find a package of marzipan in the cupboard and baking the basic round buns felt like an easy and rewarding job after all the misshapen cinnamon buns.

Cinnamon buns (makes 12-14)
300 ml  lukewarm milk
25 g fresh yeast (or 1 bag / 7 g fast action dried yeast)
100 ml sugar
½ tsp ground cardamom
1 egg
100 g melted butter
about 1 litre plain flour

Filling
100 g butter
2 tbsp cinnamon
100 ml sugar

Glazing
1 egg
pearl sugar

1. Dissolve yeast in warm milk.
2. Add sugar, cardamom and egg and mix well.
3. Start adding flour gradually.
4. After you have kneaded in about half of the flour, add melted butter.
5. Knead in more flour until your dough is not sticky any more but still soft. It is better to leave the dough a little too soft than make it too dense as the buns will be too dry and hard after baking.
6. Leave the dough to rise in a warm place until double in size, for about half an hour.
7. Roll your dough into a rectangle, about 0,5 cm thick.
8. Spread the butter on top and sprinkle with sugar and cinnamon.
9. Roll the dough into a cylinder and then cut it into triangles. Turn the triangles so that the sharp side faces up and then press it down with your finger.
10. Let the buns rise for about half an hour, then glaze with egg and sprinkle with pearl sugar.
11. Bake in the oven at 225C for 10-12 minutes.

Shrove Buns

Make the dough as above. When risen, knead it on a floured surface and cut into 12 pieces and roll them into balls. Let the buns rise, glaze them with egg and sprinkle with pearl sugar or almond flakes. Bake in the oven at 225C for 10-12 minutes.

After the buns have cooled, cut them in half and fill with marzipan or jam and whipped cream.

Cake #160 - Runeberg Torte and Cake #164 Runeberg Cake

Cake #160 Runeberg Tortes
Cake #164 Runeberg Cakes

J.L. Runeberg, the national poet of Finland was born 5 February, 1804. His wife used to bake these little tortes which later were named after him. The tortes are popular in Finland around Runeberg's birthday and are made by every bakery in the country and sold nationwide. And each and every Finn certainly has an opinion which bakery makes the best tortes!

As an expat Finn I have to bake my own Runeberg Tortes and they are not that bad either. I prefer mine with almond essence unlike my family so always need to bake two batches, one with almond essence and another without.

You can use the same recipe for making one or two bigger cakes instead of small tortes if you do not have suitable tins. I was lucky to find these nearly perfect tins in TK Maxx a while ago:

Runeberg Tortes or Cakes (makes 12 tortes or 2 small cakes)
Batter
200 g butter
100 ml brown sugar
100 ml granulated sugar
2 eggs
100 g ground almonds
200 ml finely ground dry breadcrumbs
300 ml plain flour
2 tsp baking powder
200 ml milk
(2 tsp almond essence or rum essence)

raspberry jam
icing sugar, a few drops of water

1. Pre-heat the oven to 200C and grease and flour 12 muffin tins (or use paper cups) or 2 Ø 20 cm cake pans.
2. Cream together butter and sugar.
3. Add eggs and almond essence.
4. Mix together all dry ingredients and add them to the batter together with the milk.
5. Spoon the batter evenly in the muffin tins and bake in the oven for 15-20 minutes).
6. Let cool and decorate with raspberry jam and icing.
7. If the tortes feel dry you can moisten them with sugary water flavoured with almond or rum essence).

Cake #159 - Spinach Pancake

Savoury Saturday Cake - Spinach Pancake, served with crayfish tails, capers, rocket, creme fraiche and lemon.

I am a spinach fan! Fresh baby spinach in salads, cooked spinach in soups or, like here, in an oven pancake. In a stir-fry, in Fish Florentine... And nowadays in smoothies and home-made juices as well as my daughters are making those daily.

Spinach Pancake
150 g fresh spinach, cooked and blended
4 eggs
400 ml milk
300 ml plain flour
½ tsp salt

1. Pre-heat the oven to 200 C and grease a Ø 30 cm springform pan.
2. Mix all ingredients together and pour into pan.
3. Bake in the oven for 15-20 minutes.
4. Serve warm - plain or with prawns, ham, poached egg... Goes well for brunch or lunch as such or for appetizer like we enjoyed it.