Battenberg cake

I have wanted to make a Battenberg cake for years. Since a recipe came with my issue of BBCGoodFood in March, it seemed like a good reason to make it.

 Unfortunately, our pink food colouring did not come through that well in the oven. It ended up being yellow and brown… We might try some other colours if we’re making it again.

But taste-wise, it was ok.

History of the Battenberg cake

Tuesday with Dorie: Nutella buttons

This week’s recipe in Tuesday’s with Dorie was Nutella Buttons (Baking Chez Moi,  page 188). Basically, mini muffins filled  with Nutella. Check out the other bakers.


The mini versions turned out pretty great, but as I was lacking patience and lacking good liners – I turned the rest of the batter into big version.


I am generally not a big fan of white cakes (including cupcakes) but these were moist and delicious. The nutella filling helped a lot.

Waffle Day!

DSC_0003March 25 is the Waffle Day! So naturally, I had to make waffles.

This recipe has been named the best waffles in the world several times over. (The Norwegian Church Abroad has a tradition of serving waffles to visiting guests, and the different churches in various countries abroad have been competing for the best waffle recipe… )

This recipe is from the Norwegian Church in Copenhagen, and I whipped it together in less than 5 minutes when I was feeling down and in need of some good memories back from when I studied in Copenhagen. (I melt the butter in the microwave, so mixing the batter together took next to no time.)

Unlike Belgian waffles, these are soft.

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Tuesdays with Dorie: Rugelach

Rugelach
These rather reminded me of Baklava in consistency. And my sister also commented that she has had something similar Middle Eastern desserts.

Some comments:

  • I am not a huge fan of coconut, but it needed it here for the consistency. I am not sure what I would substitute it with if I did not have it. More nuts maybe?
  • I switched the dried cherries for raisins and the milk chocolate for dark.
  • I did not chop any of the items for the filling at the start of making the recipe. When the recipe said to combine the ingredients for the filling in a bowl, I added them all to the food processor and zapped them together until they were finely chopped. Beats chopping everything by hand.

The end result worked rather well for me. However, I fell victim several times to skimming the recipe and going by what I thought the procedure was, from other similar recipes.

I think my dough ended up thicker because of it, but as it was still very flaky when baked, I can live with that.

I brought it to work the next day and served up the remainder, and all of my colleagues said they loved it – with a couple asking for the recipe.

I would have loved for there to have been a picture involved in the cookbook.

Tuesdays with Dorie

Tuesdays with Dorie: Palets de Dames, Lille Style

paletI made these Palets de dames from the Baking Chez Moi cookbook on Sunday, and brought with me to my grandmother’s nursing home and served them around her hallway. My grandmother had three of them, and enjoyed them very much.

I first iced some of them with white icing, then I added some pink food colouring to the icing mixture. After icing some more, I added blue colouring to the pink icing to get the purple effect.

They kind of tasted like Norwegian krumkaker, they were very easy to make and the colourful icing added a fun element.

Tastewise, for me, they were a bit boring and I kind of craved some strong black coffee to go with them.

BBC GoodFood Calendar September

IMG_2076.JPGI have officially eaten waaay too much of this tray bake. I first had one slice. Then another couple of slices as I was catching up on the dessert episode of The Great British Bake Off – and then I needed another slice as Iain’s ice cream disappeared into the trash bin.

I feel too full.

It is the oaty plum gingerbread slice that is the recipe for September. You kind of have to love ginger to make it – or possibly cut down a bit on it.

One advantage though is that it is really not a huge tray bake.

Caramelized Apple Tarte Fine

Tarte Fine

 

 

 

When this recipe came across my RSS reader, I bookmarked it. And forgot it.

And suddenly it was September, and the crazy old apple tree in the garden that magically produced edible apples this year was booming with apples. I searched through the recipes and found this again.

Caramelized Apple Tarte Fine Recipe – Chocolate & Zucchini.

I made the rough puff pastry the night before. Basically because I was procrastinating so much during the day (hello Civilization V) that I didn’t have time to make it all in one night. The rough puff is super easy.  It also had to rest for an hour, so I gave it all night.

And the next day, I cut up the apples and did the rest of the preparation, baked it and served it to huge acclaim.

If I were to make it again, I would probably cut down on the sugar. I went with white sugar as that was what I had, and one tablespoon on the bottom and one on the top would have been more than enough given that the apples were also sweet.

 

On my list of things to try…

if I crave a piece of cake. Instead of making a whole “normal-sized” cake, and eating the whole thing… well, gradually.

I might consider making a mug cake instead. I mean, I’m already making mug oatmeal at work, so why not make a mug cake at home?

13 Easy Microwave Mug Cakes That Are All Grown Up | The Kitchn.

 

February recipe – BBC GoodFood Calendar

Chocolate cakeThe February recipe in the BBC GoodFood calendar was the Squidgy chocolate & pomegranate torte. 

My pomegranate wasn’t tasting as it should, so what ended up on the table was just the torte itself with the ganache.

I also don’t have access to a food processor at the moment, so I used my blender to blitz the almonds. It may have resulted in slightly bigger pieces, but not by much.

I brought the resulting cake with me to work, where it was promptly devoured. I even spotted some of my colleagues scraping the tin. The latter may be a sign that it should go on the list of cakes to make again.

Lemon & Poppyseed Muffin

Sometimes, baking means accepting failures. And then there is the option of what to do with said failures. I was going to make these muffins from Passion 4 Baking: Starbucks Skinny Lemon & Poppyseed Muffin.

But something went wrong. I either filled them with too little dough, used the wrong sort of baking powder, or whatnot.

They ended up flat. Flat, flat flat. But with a great taste. (Judging by the comments over there, I’m not the only one with this problem.)

So, when life gives you flat lemon muffins, you take a tin of lemon curd (or make your own) and add a generous serving of that between the two flat muffins. And then add a bit of powdered sugar on top.

I skipped glaze. I skipped lemon syrup.

Honestly, it was pretty tasty.

I might give them another go around at a later date.

Napoleon’s hats

20131022-205250.jpgLast summer, as we were traveling through the islands in the south of Denmark, we stopped by a bakery and picked up assorted baked goods. The Napoleon’s hat, or Napoleonshatte in Danish, was one of them.

I used this recipe from DR.dk as the foundation when I made mine. It was much easier to make than what I expected. If you can buy kransekage/almond cake dough pre-made, it makes even easier. Definitely buy the marzipan. (Or take a look here for a home made version.)

 

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Raspberry slice

Raspberry sliceApart from the people, (and how flat it is, so you can easily bike anywhere) the thing I miss about Copenhagen most frequently, is how you can walk into a 7-11 and get rather decent pastry. Sure, it’s probably better at the local bakery or bakeshop, but the 7-11 is almost everywhere and open when the other places aren’t.

In Norway… well,  the pastry is okay at 7-11 here as well.  But true to Norwegian traditions, it is mostly buns and cinnamon buns, and more doughy buns. (It has branched out to cookies, it should be said.) But it isn’t that flaky, Danish pastry that is so delicious and leaves crumbs everywhere.

Another thing that is missing is the raspberry slice.

Americans will probably say that it looks like a home made pop tart. Which it kind of does, except the pop tarts I’ve had have been closed at the edges. This isn’t that.

I went back and forth on which recipe I should try. And I decided to adapt a grandmother recipe. Not my grandmother’s recipe, as she isn’t Danish. But the one posted by Lone Landmand here.

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Scandinavian cooking: Wales kringle

WaleskringleOddly enough named Waleskringle – I have no idea where the name comes from. If I were to hazard a guess, as it is an old Danish dessert, I would guess that it might have been named when Princess Alexandra of Denmark married the Prince of Wales, although one dictionary say that it is an old Welsh dessert… Can anyone shed some light?

This is actually a family recipe. My grandmother dictated it to my Dad when he went off to uni, so he’d be able to make it himself. Whenever we would stop at my paternal great aunt’s house, we would also get it – and it would get scarfed down like we were wild animals in training.

It is basically a profiterole dough, but instead of making profiteroles, you make three rectangular stripes of dough.

My grandmother’s recipe did not include the frozen puffed pastry underneath – I’ve seen other recipes with it, so I thought I would try. Include, exclude – it makes very little difference to the end result.

Other recipes include filling it with custard or jam – we’ve never had that, so I didn’t try doing it this time around.

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Rhubarb crumble

For years, I searched for the jam I had when I was on a language course in Vichy and staying in a private lodging. My French was not to the point where I could easily translate the fruit names, and my memory in the last four months of high school, was dedicated to remembering stuff for exams, not French-named jams. It was sort of bland in colour, but tart and sweet in taste, and it was perfect on toast for breakfast.

Anyway, I’ve tried several different jams that have looked similar to the one I remember, but all of them have fallen short. Until I tried Bonne Maman’s rhubarb jam. Now, that’s the stuff memories are made of – it was the rhubarb jam.

I found some rhubarb in the shop the other day. I didn’t know what I wanted to do with it, but for the majority of the year it is such a rarity around here that I bought it anyway.

Rhubarb

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Lemon drizzle cake

When life gives you lemons, you go hunting for a tasty lemon cake recipe. Sometimes it works for you, sometimes it may work for someone else – which is why I’m sharing.

This cake is one of the more highly rated recipes over at BBC GoodFood. I have had it bookmarked for ages as something to try when I have lemons and leftover energy.

It’s a fairly easy and quick cake to make. I served with creme fraîche, because I had some in the refrigerator.

20130704-214330.jpg

I followed the recipe exactly, and I can’t put my fingers on why I didn’t like it when so many others did.

The cake itself – there is no fault with it. It rose beautifully, smelled like lemons and looks very good. After the lemon drizzle went on, and I had my first taste, it also tasted intensely of lemons. The texture of it and the extreme taste of lemons was not what I wanted at that moment, and though I ate it, I did not go back for seconds. (Which is probably for the best, at any rate.)

Maybe if I’d done a cream cheese frosting…

I guess it was just not meant to be.