Cola cake with peanu butter frosting

If you have some leftovers of coca-cola (or pepsi) soft drink in open bottle or can you have perfect possibility to use it baking this cake. The cake is soft, subtle, moist and tastes chocolate-y. Cola drink gives the moistness and fluffy texture. The peanut butter frosting with its clearly taste completes the whole composition. This is actually one of these ordinary, daily teacakes but simultaneously something new to try. Enjoy!

 

brownie pan 11 x 7 inch

 

Ingredients:

  • ½ cup coca-cola or pepsi soft drink
  • ¼ cup buttermilk
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 3 tablespoons cocoa powder
  • ½ teaspoon soda

 Frosting:

  • 3 tablespoons butter
  • 1/3 cup milk
  • ½ cup peanut butter
  • 1 ¼ cup icing sugar
  • ½ teaspoon vanilla extract

 

 

Preheat oven to 350°F and grease and line baking pan.

In a cup mix together cola drink and buttermilk and set aside. In the bowl of a stand mixer place butter and sugar and beat until light and fluffy. Mix in egg and vanilla extract. In a separated bowl mix together flour, cocoa powder and soda. Add flour mixture to the butter mixture in three batches alternating with cola-buttermilk mixture beginning and ending with flour. Beat shortly after each addition. Spoon the batter into prepared pan and even the surface. Bake for 30-35 minutes (until a toothpick inserted into the center comes out clean). Remove from the pan, cool on a wire rack.

Frosting: melt the butter in a saucepan. Pour the milk and bring to the boil. Reduce the heat, add peanut butter (smooth or crunchy) and mix together. Gradually add icing sugar, beating until smooth. Remove from the heat, mix in the vanilla extract. Spread the frosting immediately on the cake.


 

Category: Tea- and bundtcakes.

Tags: Coca-cola, cocoa, peanutbutter.

Hazelnut frangipane tart with black sesame and fresh figs

Today I have another tart, or very versatile cake in countless variations. I played with my new number shaped cookie cutters but of course you may use another shapes. On the shortbread base we have layers of my beloved frangipane filling (this one is hazelnut black sesame version), fresh figs slices and shortbread numbers. Hazelnuts, sesame and figs create harmonious and balanced composition – the whole taste is just perfect. I suppose it is one of most tasty cakes I have ever baked, you have to try. Enjoy!

 

1 tart ø 8 inch + 2mini tarts ø 4 inch or 1 classic tart ø 10 inch

 

Ingredients for base:

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

 Frangipane filling:

  • ½ cup softened butter
  • ½  cup superfine sugar
  • 100 g finely ground hazelnuts (skinned)
  • 2 tablespoon ground black sesame seeds
  • 1 egg

 Adds:

  • 5-6 fresh figs
  • 1 egg yolk
  • 2 tablespoons granulated sugar

 

 

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.

Make frangipane filling: mix all ingredients together until became thick and smooth mixture.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square pan size. Fill pan/s with prepared pastry and press to place properly. Pour the frangipane mixture over pastry base and smooth evenly. Put all over figs sliced thinly. Re-roll remaining pastry and cut small shapes you desire. Put them over figs. Beat the egg yolk in a small bowl and brush the top of the pastry with. Sprinkle with granulated sugar. Place the tart/s in the fridge until the oven is heated.

Bake at 350°F for 20 to 40 minutes (I baked smaller tarts for 20 minutes and the bigger for 35). Cool after baking on a wire rack.


 

Category: Pastries/tarts.

Tags: figs, hazelnut, sesame.

Maple bran pear cake with banana frosting

If you seek an idea for easy, quick and tasty cake for autumnal tea time this one is just perfect. It is very moist cake with nice texture (thanks to bran addition) with sweet pear pieces. I decided for banana frosting after discovered that banana and pear share the same fruit ester called isoamyl acetale and because of that they have similar taste drop. And I can say this is really good combination. Enjoy!

 

rectangular pan 13 x 9 inch

 

Ingredients:

  • ¾ cup butter
  • 2 large pears, peeled, cored and chopped finely
  • 1 cup brown sugar
  • ½ cup maple syrup
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups flour
  • ½ cup wheat bran
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda

 Banana frosting:

  • 150 g cream cheese, softened
  • 1/3 cup butter, softened
  • 7 tablespoons icing sugar
  • 2 tablespoons powdered freeze-dried bananas
  • 1 tablespoon milk

 Decoration:

  • autumn leaves sprinkles

 

 

 

Preheat oven to 350°F. Line baking pan with paper parchment.

In a small sauce pan melt 1 tablespoon butter. Add chopped pears and cook on the medium heat about 12-15 minutes until tender. Remove from the saucepan and set aside. In the same sauce pan melt the remaining butter. Pour to the large bowl and add sugar and maple syrup. Stir until sugar has dissolved. Add eggs and vanilla extract, stir together. Stir in flour, bran, baking powder, salt and soda. Stir in pears. Spread batter In the prepared pan. Bake for 30 minutes until light brown and puffed. Cool on a wire rack.

Make frosting: beat cream cheese and butter until fluffy. Add icing sugar, banana powder and milk. Beat until incorporated.

Spread frosting over the cooled cake. Sprinkle with sprinkles.


 

 

 

Category: Fruit cakes.

Tags: banana, bran, maple syrup, pear.

Grapefruit rosemary shortbread cookies

There are aromatic and rich in flavour shortbread cookies which could surprise your friends. The taste of both main ingredients is intensive – grapefruit gives tangy part and rosemary some herbal. A little sweetness also happen as they are cookies eventually. For sure they are interesting and worth trying. I liked them very much but I recommend these cookies rather for adults than children. Enjoy!

 

10 pieces – rectangular tart pan 12 x 4 inch

 

Ingredients:

  • ½  cup softened butter
  • ½ cup icing sugar minus 2 tablespoons
  • 1 teaspoon grapefruit zest
  • ¼ teaspoon vanilla extract
  • pinch of salt
  • 1 cup flour
  • 1 teaspoon fresh rosemary leaves, chopped finely
  • 1 tablespoon granulated sugar

 Icing:

  • ¼ cup icing sugar
  • 1 tablespoon freshly pressed grapefruit juice

 

 

In the bowl of a stand mixer place the softened butter icing sugar, grapefruit zest, vanilla and salt and beat until light and fluffy. Stir in flour and rosemary, mix together until the dough comes together. Transfer dough to a tart pan and press to evenly fill up bottom and sides. Cover and let cool in the fridge for 1hours.

Preheat oven to 350°F. Using a knife score dough into 1-inch wide straps, prick all over with a fork or wooden skewer and sprinkle with granulated sugar. Bake for 30 minutes until light brown and set in the center. Remove from oven and recut into straps. Let cool on a wire rack.

Icing: beat together icing sugar and grapefruit juice until smooth, thick but still liquid. Pour icing over cookies and sprinkle with fresh rosemary leaves.


 

Category: Cookies.

Tags: grapefruit, rosemary.

Mini cranberry cheesecakes with orange pannacotta - glutenfree

Six dark pink cheesecakes with pretty swirl on the top. You can see on pictures how nice they look. But until you make them you cannot know how they taste. I spoil the surprise – it is the best cheesecake I have recently eaten. Slightly sour cheesecake perfectly harmonize with slightly sweet velvety pannacotta. The base made of granola crunch nicely. The whole dessert is subtle but clear in taste. You may serve it as small treat for everyone or bake as one big cheesecake and slice. Enjoy!

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

6 x ramekins 4 inch or one round springform 8 inch

 

 Base:

  • 170 g granola (I used mix of: oats, puffed rice, quinoa seeds, flaked coconut and dark chocolate)
  • ¼ cup butter, melted

 Cheesecake:

  • 300 g fresh or frozen cranberries
  • 2 tablespoons sugar
  • 1 tablespoon freshly pressed lemon juice
  • 250 g cream cheese
  • ¾ cup sugar
  • 2 eggs
  • 150 ml whipping cream

 Pannacotta:

  • 2 tablespoons freshly pressed orange juice
  • 1 tablespoon gelatine
  • ¾ cup whipping cream
  • zest of ½ orange
  • 125 ml Greek yogurt, plain

 

Make the base: mix together the granola and melted butter. The bottom and sides of ramekins (or only a bottom of a spring form) line with baking parchment. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: place cranberries with sugar (2 tablespoons) and lemon juice in a small saucepan. Stir and cook (about 10-15 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree.

In a medium bowl place cream cheese, cream, sugar and eggs and beat with a spoon until smooth. Pour the cranberry puree and beat together.  Pour the cheesecake mixture over granola base in the form. Cheesecake will be baked in water bath (bain-marie). Place ramekins in a brownie pan and fill the tray with hot water to the half-way of ramekins side (or: wrap the spring form in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of springform side). Place together in hot oven (325°F) and bake for 40 minutes (one big cheesecake for 1 hour). The cheesecake have to be set on its surface if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place in forms to the fridge for overnight.

When the cheesecake bakes make pannacotta: place gelatine in a small bowl and cover with orange juice. Set aside for 5 minut to bloom. After this time heat gently in a double boiler or microwave until dissolves. The whipping cream cook with orange zest until hot. Place the sugar in a heatproof bowl and pour over the hot cream. Stir until sugar dissolves. Add liquid gelatine, stir together. Pour Greek yogurt over the cream mixture and mix together until smooth. Silicon moulds (shaped as desired) fill with pannacotta and place in the freezer for overnight.  

Next day remove cheesecake/s from the pan and place on a cake stand. Remove the pannacotta from moulds and place one on the top of each small cheesecake (or more on the big cheesecake). Decorate with chopped freeze-dried cranberry.

 

 

 Category: Cheesecakes.

Tags: cranberry, glutenfree, orange.