Hello Dudes out there, today I post two delicious cake recipes. The first one is a yummy lemon cake, which I baked now 4 times and which gets always good feedback, so I want to share it with you. The second one is a hazelnut, walnut, almond apple cake. It is a recipe from my mom which I have modified a little. Enough talking – lets preheat your oven and get started!
Lemon zest cake
PREP: 20 min
BAKING: 45 min at 180°C
LEVEL: easy
Butter / 150 g
Peanut oil / 100 g
Sugar / 200 g
Eggs / 4
Vanilla / 1 bean
Lemon zest and juice / 2 organic lemons
Baking powder / big teaspoon
Ground almonds / 50 g
Wheat flower / 280 g
Salt / 0.5 teaspoon
For the frosting you need
Icing sugar
Limone juice and zest / 1 organic lemon
Water / 50 ml
Sugar / 2 tablespoons
Preparation:
1. Preheat oven to 180 ° C. Use an approx. 25 cm long baking tin with baking paper covering the bottom.
2. Grate the zest off two lemons and squeeze out the juice. Grab a big pot, add butter, oil, sugar, eggs and vanilla extract and mix it with a hand mixer. At the end add lemon juice and lemon zest. Now add the flour, almonds, salt and baking soda. Mix until all ingredients have blended together.
3. Grease the baking tin and cover the bottom with the baking paper. Fill the mixture into the baking tin and bake it for 45 min at 180°C. At the end check with a wooden skewer if the cake is ready. Open the oven, push a wood skewer inside the batter and take it out gently. If there is no trace of the mixture on the skewer, then the cake is ready. If more baking is required, you have to check after another ten minutes. It is important because over-baking is leading to a dry cake.
4. Remove the cake from the oven and let it cool down. The cooling to room temperature typically takes about one to two hours. 5. Meanwhile remove the zest from one lemon with a sharp knife and cut it in fine stripes. Bring it together with 50 ml water and 2 tablespoons sugar to a boil. Put it aside and let it cool down. Prepare the frosting with the juice of one lemon and mix with icing sugar until the mixture is thick. Take a pastry brush and spread the frosting over the cake. Decorate with the lemon zest strips. Enjoy with a nice cup of coffee.
Hazelnut, walnut, almond apple cake
PREP: 15 min
BAKING: 60 min at 180°C
LEVEL: easy
Butter / 150 g
Peanut oil / 100 g
Sugar / 250 g
Eggs / 4
Vanilla / 1 bean
Baking powder / 16 g
Ground almonds / 50 g
Ground hazelnuts / 30 g
Ground walnuts /45 g
Wheat flower / 250 g
Cinnamon / 1 tablespoon
Apples / 4 medium
Preparation:
1. Preheat oven to 180 ° C. Use an approx. 25 cm long or round baking tin with baking paper covering the bottom.
2. Peel the apples and cut them in small cubes of 1×1 cm. Grab a big pot, add butter, oil, sugar, eggs and vanilla extract and mix it with a hand mixer. Now add the flour, almonds,, hazelnuts, walnuts, cinnamon and baking soda. Mix until all ingredients have blended together. Add the apple cubes and mix it with a spoon together with the cake dough.
3. Grease the baking tin and cover the bottom with the baking paper. Fill the mixture into the baking tin and bake it for 45 min at 180°C. At the end check with a wooden skewer if the cake is ready. Open the oven, push a wood skewer inside the batter and take it out gently. If there is no trace of the mixture on the skewer, then the cake is ready. If more baking is required, you have to check after another ten minutes. It is important because over-baking is leading to a dry cake. 4. Remove the cake from the oven and let it cool down. The cooling to room temperature typically takes about one to two hours. Enjoy with a nice cup of coffee.
on my kitchen tour 2013 I also stopped by in Karlsruhe and prepared a very tasty cheesecake together with my aunt. I have never posted the recipe and therefore I do it today. The taste of the blood oranges fit perfectly to the cream cheese and the base made of chocolate cookies. My favorite cheesecake so far.
PREP: 20
COOK: 45 min + 30 min
LEVEL: medium
Chocolate cookies / 135 g
Butter / 40 g
Cream cheese / 675 g
Sugar / 225 g
Vanilla sugar / 5 g
Wheat flour / 35 g
Sour cream / 75 g
Eggs / 3 small Baking powder / 0.25 teaspoon
Blood Oranges / 3
Sugar / 2 tablespoons
Preparation
1. Take a round baking dish with a diameter of 20 cm and cover the bottom with baking paper. Crumble the cookies together with the butter and cover the bottom of the baking dish with the mixture. Preheat the oven at 175°C.
2. Whisk the cream cheese, sugar and vanilla sugar for 3 min. Then add the wheat flour, baking powder, sour cream and the eggs and mix all ingredients until you get a smooth dough.
3. Fill the dough into the baking dish, place it into the oven together with an extra fireproof bowl filled with water. Bake the cake for 45 min at 175°C. After that continue baking for 30 min at 160°C. Let it cool down.
4. Fillet the oranges and use the orange juice that is left to heat it up in a pot together with two tablespoons of sugar. Let it boil until you get a sirup and add the orange fillets at the end. Place the fillets on top of the cake and frost the cake with the sirup.
on monday I arrived in Karlsruhe. In 2002 I spent a couple of months in Karlsruhe and did an internship at Siemens and a small software company. So I am quite familiar with the city and made a short trip to the “Karlsruher Schloß” taking photos. Again with sunshine and blues skies – I am really lucky with the weather. I hope it goes on like this.
I stayed for a couple of hours at my aunts place and she prepared a nice “Wurstsalat” – hmm yummy. After this we baked a cheesecake with red oranges.
In the evening I traveled further to Ina and Andre. There we made a pumpkin-paprika soup with garlic croutons and spinach-gnocchi with roasted pumpkin and spinach. I have never prepared homemade gnocchi before, I think it has worked quite well. Maybe a little bit more salt for the dough next time. As dessert we had a piece of the cheesecake we prepared at midday. You can find the recipes between the pictures below.
We spend a cozy evening with wine, good food and music. Many thanks to my aunt Annedore and Ina and Andre for being great hosts on my tour. Next stop: Freiburg
I hope you enjoyed the pumpkin soup and had a great weekend with your significant other. I have spent the weekend in Stuttgart together with my girlfriend and friends enjoying the nice weather and of course a nice Turkish pide after clubbing.
Today I post a recipe for a chocolate cake based on a recipe from Peter.
Dark chocolate / 200 g
Butter / 200 g
Sugar / 200 g
Almonds / ground 200 g
Eggs / 4
Baking powder / 0.5 tsp
Vanilla sugar / 1 packet
Salt / 1 pinch
Flour / 3 tbsp Powdered sugar / 2 tbsp
Preparation
– Melt chocolate and butter slowly in a water bath.
– Mix eggs and sugar then add almonds, baking powder, vanilla sugar and salt. Add the melted butter -chocolate mix and flour if needed.
– Fill a buttered baking dish with the cake dough. Bake it in the oven for about 50 minutes (160° C).
