Buttermilk cake

To be frank – this cake was only made because I had a carton of buttermilk that was about to expire. I know that expiration date on buttermilk is not a firm date – the milk is fermented after all – but it was the kick I needed to make this. It is easy, quick and freezes quite well.

Unlike a lot of other cakes, I think that this doesn’t taste as good out of the oven, but the moistness of the cake makes it perfect for eating the next day – or freezing and then eating.

The original recipe comes from the amazing Norwegian website, Det Søte Liv.

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Chocolate Dump Cake

Every now and then, I need an easy thing to throw together for unexpected visitors.

This time, it was a friend of mine who is getting her PHD in Vienna, who is home for a brief time this summer. I had been offered dinner at my parents before she was due to arrive, and so I had about 40 minutes to get this thing going.

I also made it for the Eurovision Song Contest party I held earlier this year – sometimes you need the chocolate to get a sugar high to make it through the evening… 😉

It is about the simplest thing ever, and getting the batter together takes about five minutes.

I first saw it on Eat, Live, Run, and have made it a couple of times since then.

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Chocolate Raspberry Tart

The picture is really not doing this tart justice. It tasted delicious, and as I said as I was making it – there are very few ways to make this go wrong. It is chocolate and raspberries, for Heaven’s sake… 😉

I used the wrong size of mold, so the pie crust was a bit too thick at the bottom for my taste. The chocolate-and-raspberry filling was delicious.

Since we had a bit of leftovers, we froze it – and I ended up eating a small piece straight from the freezer. It tasted like a bar of chocolate, with lots of raspberries in. I thought that was even better than the non-frozen version…

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Banana Cake

We had some bananas that were turning brown, and rather than cut them up and freeze them for smoothies – we decided to make banana cake.

When I was growing up, we had this neighbour who had the most amazing banana cake. It was soft, moist and incredibly tasty. This isn’t her recipe, but it comes pretty darn close.

This takes some time to make, but mostly that is oven or cool down time. Mixing it together takes about 10-15 minutes.

It serves 10, according to the recipe, but it depends on the size of the slices.

Banana cake.

Adapted from Bagværk by Lesley Mackley


125 g softened butter/margarine
175 g regular flour
1 tsp baking soda
a pinch of salt
1 tsp cinnamon
175 g sugar
2 big, mature bananas
2 eggs
5 tbsp of boiling water
175 g dark chocolate – roughly chopped. (I only had about 75 g. chocolate, so I added 100 g peanut butter instead. It worked fairly well.)

1) Preheat the oven to 160 degrees celsius
2) Cover a 1 liter mold with baking paper, and/or butter the form.
3) Sift flour, natron, salt and cinnamon in a bowl, and set aside.
4) Take another bowl, add the butter/margarine and sugar and mix until light and slightly airy.
5) Add the bananas and eggs to the butter/sugar mixture, and mix them together. It may look like the whole thing is curdling, but that is okay.
6) Alternate adding the flour mixture and the hot water to the rest of the dough, until everything is mixed well in.
7) Add the chocolate (and/or peanut butter, if you’re like me and didn’t have enough chocolate…)
8) Pour the dough into the mold, and ensure you have a smooth-ish surface.
9) Bake the cake for about 1 hour and 10 minutes, or until it has risen and feels firm.
10) Let it cool in the mold for about 20-30 minutes, before taking it out of the mold, and cooling it a bit more before serving.

The recipe calls for it to be served cold, with whipped cream, but slightly warm with ice cream also works splendidly.


Literary cooking: Miss Trunchbull’s Chocolate Cake

For this year’s Halloween bash, it was a goal for us to have a thoroughly gross fare on the table.

We borrowed Roald Dahl’s Revolting Recipes by Felicity Dahl and Josie Fison, illustrated by Quentin Blake (in Norwegian) from the library and glanced through it. While a lot of the recipes were decidedly revolting, there was also a limit as to what could be done easily, and what was really suitable for a party for adults…

We ended up making the chocolate cake from Matilda. It’s called Bruce Bogtrotter’s Chocolate Cake in the book, but I wonder if the more accurate name would be Miss Trunchbull’s Chocolate Cake?

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