Moon cake – Danish marzipan sponge with raspberry glaze

This popular Danish tea-cake is easy and tasty hence it is baked often. In dough mixture are lemon juice and zest and marzipan together which gives very interesting sweet-sour taste effect. The texture is subtle but moist. Traditionally is topped with thick lemon icing but I tried the combination with raspberries and it works. Very tasty cake that disappeared by us on the first day. Enjoy!

 

sandwich pan ø 8 inch

 

Ingredients:

  • 2/3 cup (150 g) butter, softened
  • ½ cup + 1 ½ tablespoon (120 g) sugar
  • 100 g  raw marzipan mass (store bought or homemade – recipe here)
  • 3 eggs
  • 1 egg yolk
  • 1 cup minus 1 tablespoon (150 g) all purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • juice and zest of 1 middle size lemon

Raspberry glaze:

  • 100 g raspberries (might be frozen)
  • 2 tablespoons granulated sugar
  • 1 teaspoon gelatine
  • 1/3 cup (50 g) icing sugar
  • 2 tablespoons warm water

 

 

Grease and line pan with parchment paper. Preheat oven to 325°F.

In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add grated or finely chopped marzipan, beat again. Add eggs and egg yolk, one at a time, beating well after each addition. In a separated bowl mix flour, baking powder and salt. Gradually add flour mixture to the butter mixture still mixing. Add lemon juice and zest, mix until combined. Pour dough mixture into prepared pan.  Bake for 50-55 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.

Make the glaze: place raspberries and 2 tablespoons sugar in a saucepan and heat until sugar has dissolved and fruits become pulp. Meanwhile place gelatine in a small bowl and cover with cold water. Leave for 5 minutes then heat In microwave or double boiler until is dissolved. Stir liquid gelatine In warm raspberry mixture and mix. Set aside to cool slightly and starts to thicken. In a separated bowl beat together icing sugar and water until smooth, thick but still liquid. Pour raspberry mixture over the top of the cake. Make sugar icing swirl over it. After few minutes they will set and infiltrate each other creating decorating pattern.


 

Category: Tea- and bundtcakes.

Tags: lemon, marzipan, raspberry.

Coconut slice with peaches

This is easy peasy and quick in preparing tea-time cake. It is a kind of fruit slice cake – so yummy you can eat the whole tray for one time. There is lots of coconut here and its flavour is clear but in a such nice way. The composition of coconut and peach is very successful and they create together harmonious and very tasty, light cake. Enjoy!

 

8 x 11 inch rectangular pan

 

Ingredients:

  • 120 g coconut oil, soft but not melted
  • 1 cup (200 g) sugar
  • 2 eggs
  • ¾ cup + 1 tablespoon (130 g)  all purpose flour
  • 1/3 cup (40 g) unsweetened shredded coconut
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 80 ml Greek yoghurt, natural
  • 1 teaspoon pure coconut extract
  • 1 small can peaches
  • 1 tablespoon sweetened shredded coconut

Icing:

  • 2/3 cup (100 g) icing sugar
  • 2-3 tablespoons coconut milk (or cow milk)
  • 1 tablespoon sweetened shredded coconut

 

 

Grease and line pan with parchment paper. Preheat oven to 325°F.

In a bowl of a stand mixer beat coconut oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract. In a separated bowl mix flour, baking powder, salt and shredded coconut. Mix yoghurt with coconut extract. Stir half of the flour mixture to the egg mixture. Stir in yoghurt. Add the rest of flour mixture and mix well. Pour dough mixture into prepared pan.  Arrange sliced peaches on the top and dust with sweetened coconut. Bake for 45-50 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  

Make icing: beat milk (or coconut milk) with icing sugar until smooth, thick but still liquid. Pour over the cooled cake creating thin lattice pattern. Sprinkle with shredded coconut.


 

Category: Fruit cakes.

Tags: coconut, peach.

Red layered cake with chocolate liquorice frosting

Red cake – I use this name as a shortcut because there is too much ingredients to mention them all in the title. We have in sponges powdered freeze-dried beet root and fresh pomegranate juice. They gave red colour and subtle taste not clearly defined as ‘beet root’. Frosting is made of dark chocolate truffle cream with liquorice syrup which changed the chocolate slightly however is not overwhelming, just a faint flavour. Anyway the whole cake is more original in describing than in taste. In taste it is just a yummy cake. Enjoy!

 

3 x sandwich pan ø 7 inch

 

Sponges:

  • ½ cup butter
  • 1 ½ cup sugar
  • ½ cup plant oil (I used canola)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 6 tablespoons freeze-dried powdered beet root
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4/5 cup (200 ml) Greek yoghurt (natural)
  • 1/5 cup (50 ml) freshly pressed pomegranate juice
  • few drops red food colouring  

 Chocolate frosting:

  • 350 g dark chocolate
  • 350 ml whipping cream
  • 2 tablespoons liquorice syrup (recipe here)
  • 2 teaspoons ground liquorice root

 Decoration:

  • 50 g white chocolate
  • few drops pink food colouring

 

 

Start the frosting the day before. Place chocolate in a heatproof bowl. Add liquorice syrup and ground liquorice. Heat the cream until hot. Pour hot cream over the chocolate and let stand for 5 minutes, then stir until smooth. Place in the fridge for overnight.

Next day preheat oven to 350 °F. Grease and line pans.

Sponges: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add vanilla extract. In a separated bowl mix together both flours, beet root powder, baking powder, soda and salt. In another bowl mix yoghurt with pomegranate juice. Add flour mixture to butter mixture in three batches alternate with yoghurt, starting and ending with flour. When all ingredients are well incorporated decide if you want to add food colouring. Now your mixture is pretty pink but after baking becomes very pale. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

Remove the frosting from the fridge. Beat it shortly with electric mixer just until fluffy. Set aside 3-4 tablespoons of frosting to decoration.

Place the first sponge on a serving plate. Spread with half of the prepared frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Melt the white chocolate in double boiler or microwave. Add pink food colouring (or not if you do not want pink glaze). Pour the pink chocolate over the edges of the cake and let it drip down. Place the saved frosting in a piping bag and pipe the decoration on the top.


 

Category: Layered.

Tags: beetroot, chocolate, liquorice, pomegranate.

Battenberg cake - pistachio and cranberry

Very tasty and very popular English tea cake. The name was given when such kind of cake was served at the Princess Victoria’s wedding party to honour her husband Prince Battenberg. Usually it is a light almond sponge shaped as bicolour check covered with thin layer of marzipan. My version is red – green check with tastes of pistachio and cranberry. The sponge is delicate but tastes could be detected. Sweet marzipan completes them perfectly. I like this cake very much. Enjoy too!

 

square pan 8 x 8 inch

 

Ingredients:

  • 125 g (½ cup + 1 tablespoon) butter , softened
  • 125 g (½ cup + 2 tablespoons) sugar
  • 2 eggs
  • 100 g  (½ cup + 2 tablespoons) all purpose flour
  • 1½  teaspoons baking powder
  • 50 g finely ground almonds (almond flour)
  • 2 tablespoons powdered freeze-dried canberry
  • 7 tablespoons finely ground unsalted pistachios
  • few drops food colouring  – red and green

Assembly:

  • 250 g raw marzipan mass (store bought or homemade – recipe here)
  • 3-4 tablespoons apricots jam

 

 

Prepare the pan: grease with melted butter. Cut the parchment paper into a 8 x 14 inch rectangular. Fold the paper in half widthways then open out and push up the centre fold to make a pleat as tall as the pan. Line the base of greased pan with the paper so the pleat is placed exactly in the middle (creating a wall between two halves of the pan and dividing it to two separated containers – see last picture). Preheat oven to the 350°F.

In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking powder, mix well. Divide the mixture in half. Add almond flour and powdered cranberry to one portion, mix until combined. Add pistachios to the second portion, mix until combined. If both mixtures are to pale and you wish more intensive colour add few drops of food colouring – red to the cranberry one and green to the pistachio one. Spoon prepared mixtures into the pan – one to each separated part. Bake for 20-25 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.

Roll out the marzipan thinly. Heat gently the jam until it spreads easily. Cut both sponges in half lengthways to make four strips – two red and two green. Brush one long side of each cake with heated jam. Place onto the marzipan one red sponge and one green sponge in that way they touch together with brushed sides. Brush with jam the upper surface of sponges and place onto the remaining sponges touching their brushed sides. Alternate colours. Brush all outer sides of built cake with jam. Wrap the marzipan neatly around the cake and seal it on the bottom edge. Cut off the excess of marzipan. Serve in slices.


 

Category: Tea- and bundtcakes.

Tags: almonds, cranberry, marzipan, pistachio.

Italian ricotta tart

This is very tasty and light tart with ricotta cheese filling. The shortbread crust is slightly more flaky than I bake usual however it works well here. The filling made of ricotta cheese with chocolate brings to mind Italian stracciatella taste and it is the best describing because chocolate does not take control of the mixture but could be easily detected. The cheese is still soft in texture and delicate after baking and the whole tart is light and subtle. And I have the evidence that I tell the truth – no one piece of cake was left for the next day. Enjoy!

 

1 tart ø 10 inch

 

Ingredients for base:

  • ½ cup butter, cold
  • 4 tablespoons icing sugar
  • 1 ½ cups flour
  • pinch of salt
  • 1 egg
  • 3-4 tablespoons cold water

 

  • 1 tablespoon ground almonds (almond flour)

Filling:

  • 375 g ricotta cheese
  • 2/3 cup icing sugar
  • 85 g dark chocolate, finely chopped
  • 2 teaspoons lemon zest (of 1 lemon)
  • 1 egg
  • 2 tablespoons corn starch

 

  • 1 tablespoon sliced almonds

 

 

Shortbread base: in the bowl of a stand mixer mix together flour and sugar. Add sliced butter and rub until become crumble. Add the egg and water and shortly mix until the mixture begins to form a dough. Shape in your hands into a ball. 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 filling: mix all ingredients (except sliced almonds) together.

Place the cooled pastry on a lightly floured surface and roll out into a circle. Fill pan with prepared pastry and press to place properly. Sprinkle with almond flour. Pour the ricotta filling over pastry base and smooth evenly. Fold the edges of the pastry into the center so that they touch the filling. Re-roll the remaining pastry. Cut out small stars and place them over the filling in random way. Sprinkle with sliced almonds. Place the tart in the fridge until the oven is heated.

Bake at 350°F for 40-45 minutes (until the pastry is golden brown and the filling is set). Cool after baking on a wire rack.


 

Category: Pastries/tarts.

Tags: almonds, chocolate, ricotta.