Mini carrot loaves

Simple and quick in preparing but very tasty. That is the decribing of carrot cake. Today shaped as mini loaves, slightly bigger rectangular muffins. The top is covered with a dollop of mascarpone cheese what is always a good idea and gives a bit of delight. Enjoy!

 

8 small loaves or 1 large

 

 Ingredients:

  • 125 ml canola oil
  • ¾ cup sugar
  • 2 large eggs
  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼  teaspoon soda
  • ¼  teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice mix
  • 50 g raisins
  • 50 g pecans (chopped finely)
  • 1 ½ cups fresh carrot, shredded

Frosting:

  • 125 g mascarpone cheese
  • 2 tablespoons icing sugar
  • few pieces whole pecans

 

 

Preheat oven to 350°F. Line pans with parchment paper.

Mix in a bowl oil, eggs and sugar. Add raisins and pecans. In another bowl mix together flour, baking powder, soda, salt, cinnamon and spices. Add wet ingredients to dry ingredients and mix until well combined. Add shredded carrot and mix until incorporated. Spoon the cake mixture into pans up to ¾ capacity. Bake for 30 minutes (until the skewer inserted into the center comes out clean). Leave in pans for 1 hour then remove the loaves and cool completely on a wire rack.

Make frosting: mix together mascarpone cheese and icing sugar until smooth mixture. Cover the top of each loaf with a spoon of frosting. Decorate with whole pecans.


 

 

 

 

 

Category: Tea- and bundtcakes.

Tags: autumn, carrot, cinnamon, pecans, raisins.

Tags: chocolate, orange, strawberry.

Maple syrup pecan mini tarts

They are perfect Autumn mini tarts which colour, taste and smell is exactly like this season. Maple trees change beautifully colour of their leaves and give tasty syrup. The filling is a kind of maple custard. Pecan nuts perfectly complement the maple flavour and nothing could be better topping here. These tarts are super tasty – enjoy!

 

8 mini tarts ø 4 inch

 

Base:

  • 2/3  cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 2 cups all purpose flour

Filling:

  • 4 eggs
  • 2/3 cup dark brown sugar
  • 2/3 cup maple syrup
  • 2/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 150 g pecan nuts

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 375°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick. Cut off circles slightly bigger than your pans. Place the tart in fridge until oven is heated. Make filling: in a bowl mix together all ingredients except pecans. Remove tart shells from the fridge and fill them with prepared mixture. Arrange pecan halves on the top.

Bake for 30-35 minutes (until filling is set). Cool after baking on a wire rack.


 

Category: Tarts/pastries.

Tags: autumn, maple syrup, pecans.

Autumn cinnamon hazelnut cookies

These cookies are perfect for autumnal afternoons with cup of warm tea. Cinnamon flavour with a portion of crunchy nuts pieces. To fulfil the mood they are decorated with Autumn motives. My children could not stop to eat them and I agree they are very tasty. Enjoy!

 

about 50 pieces, depending on size

 

Ingredients:

  • 2/3 cup butter, softened
  • ¾  cup sugar
  • 1 ½ teaspoons ground cinnamon
  • pinch of salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2/3 cup hazelnuts, chopped

 

 

In the bowl of a standing mixer beat butter, sugar, cinnamon and salt until light and fluffy. Add egg and vanilla, beat. Add flour and beat until the dough forms tight mixture. Add hazelnuts, mix until incorporated. This dough is softer than usual so cannot form regular ball but should be smooth and tight in structure. Wrap in a cling film and chill in the fridge for 2-3 hour or overnight.

Preheat oven to 375°F. Line a baking tray with parchment paper. Roll out cooled pastry into 1/5 inch thick circle. Cut out circles (or different shapes) then cut smaller shapes in the middle (I used apple, leaf and nut) but do not remove smaller cookie from bigger one. When ready place them onto prepared tray. Bake for 8-10 (depending on the oven) until blushed and light brown on bottom. Cool on a wire rack.


 

Category: Cookies.

Tags: autumn, cinnamon, hazelnut.

Pistachio – lime layer cake with lingonberries mascarpone frosting

What are lingonberries? They are small berries growing on shrubs like other berries. They live only in northern Norway for short time in the year. Their taste could not be clearly compared to other berries, for me it is something like gooseberries with orange zest. You can buy them as a jam in Ikea stores. I made the frosting of this jam and mascarpone cheese with whipped cream and it gave sweet – sour flavour to the whole cake. The lime – pistachio sponges are very tasty and match perfectly the frosting. Enjoy!

 

3 sandwich tins ø 7 inch

 

 Sponge:

  • 4/5 cup butter, softened
  • 1 ¼ cup sugar
  • 4 eggs
  • zest of 1 lime
  • juice of 1 lime (exactly 2 tablespoons)
  • 1 ½ cups cake flour
  • 2 ½ teaspoons baking powder
  • ½ cup Greek yoghurt, plain
  • ½ cup finely chopped pistachios

Frosting:

  • 250 g lingonberries jam (available in Ikea stores)
  • 375 g mascarpone cheese
  • 200 ml whipping cream

 

Preheat oven to 330°F. Line tins’ bottoms with parchment paper.

Sponge: in the bowl of a stand mixer beat butter and sugar until light and fluffy. Gradually add eggs, beating after each addition. Add lime juice and zest along with the last egg. Mix the flour with baking powder and gradually add to butter mixture alternate with yoghurt. When the dough is ready add pistachios mixing shortly just until incorporated.  Divide the mixture evenly among tins. Bake for 25-30 minutes (until the wooden skewer inserted into the center comes out clean). Cool on a wire rack.

Frosting: beat cream until stiff peaks. Gradually add mascarpone cheese and mix together. Add lingonberries jam and mix shortly until homogenous mixture.

Set aside 2 tablespoon of frosting for decoration. Place the first sponge on the plate and spread ¼ of frosting on it, cover with second sponge. Spread ¼ of frosting on it and cover with the third sponge. Spread the remaining frosting on the top and sides of the cake. The rest of the frosting place in a piping bag and pipe small rosettes on the top of cake and partially on sides.  


 

Category: Layered..

Tags: lime, lingonberries, mascarpone, pistachio.

Yeast cake with plums - vegan

I found recipe for this cake on Instagram and it caught my eyes because the method of preparing is not as usual for this kind of cakes. All ingredients are layered in a bowl without mixing them. The cake rises and after baking is fluffy and soft. Original recipe contained traditional ingredients but I transformed it into vegan version to check how it will be work. If you want to make non-vegan cake just use common eggs and cow milk, the rest is the same. Enjoy!

 

spring pan ø 9 inch

 

 Dough:

  • 1 ½ cups bread flour
  • 6 teaspoons dried yeast
  • ½ cup sugar
  • ¾ cup almond milk, lukewarm
  • pinch of salt
  • 3 vegan eggs*
  • ¾ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups bread flour

Topping:

  • 200 g plums, blue (Italian)
  • 100 g rolled oats
  • 100 g walnuts
  • 1 tablespoon coconut oil

 

*prepare 0.5 hour earlier vegan eggs: place in a bowl 3 tablespoons ground chia seeds or flax seeds and pour ¾ cup water over. Let stand for half hour. It will become thick, jelly like mixture.

Place in a large bowl all cake ingredients layered them in order as mentioned in recipe. Let stand in a warm place for 1.5-2 hours to rise and double in size.

Grease the pan and line bottom with parchment paper. When the dough is ready mix it with wooden spoon and transfer to the pan. Halve plums, remove pits. Place plums on the top of cake mixture, cut side up.  Set the pan aside for 15-20 minutes in a warm place and preheat oven to 325°F. Meanwhile prepare topping: process oats and walnuts in a food processor or blender until small crumbs. Add coconut oil and mix until come together. Sprinkle this mixture over the plums on the cake. Bake 35-40 minutes (until the cake is golden brown and dry inside). After baking you may broil the top for 3 minutes.  


 

Category: Yeast cakes.

Tags: plums, vegan, yeast.