Lately, I’ve noticed a resistance in me whenever I try to come up with a new recipe for the blog. I’m always looking for the next incredible thing, like a purple lattice pie or a pink layer cake with chocolate glaze, but recently I’ve come to the conclusion that it’s not possible for me to always make things like that. There has to be a balance. And what do I prefer to eat? Usually quite simple things, to be honest! And anything with cardamom.
I sometimes get frustrated with making a decision, and I stop before I even get started and just thinking about what recipe to make, what props, what surfaces, which lenses should I shoot with makes me exhausted. It can get overwhelming! After telling my friend Emelie about this, we decided I would bring some props and ingredients to her house to shoot a recipe. Making something easy like a crumble, and not being able to choose from aaaaall of the props and background turned out to be exactly what I needed. In addition, she has the most incredible wooden surface right outside her door so shooting there was easy. I might steal the surface, or shoot all my future photos there. Hehe. She has the cutest cats and lives in the most picturesque area, too!
I hope we’ll make this a weekly thing because it was the most fun I had in a while! We were also working on her project which you’ll be able to see on Youtube very soon. 🙂 I hope you’ll like these less advanced recipes as much as I do! By the way, I’ve edited all these photos with the ‘Aqua’ preset from my preset collection ‘Dark Food’ which you can find HERE!
What a summer we’ve had so far. 2 1/2 months and I can only remember like.. two days of rain. Basically it’s too hot to do anything, let alone bake, but I just couldn’t resist these beautiful apricots.
I was going to pick blueberries in the forest, but turns out they’re teeny tiny. Perhaps it’s not a good summer for blueberries, or maybe I need to wait a little longer? Anyway, galettes are my absolute favorite thing to make with fruits. Pie crust makes literally everything better, and you can basically just throw in any fruit you have at home. Doesn’t need much else to be honest.
Speaking of summer, I’ve come to realize these past two years that summer is in some ways my least favorite season. Don’t get me wrong, I love some things about summer – like the produce, being able to hang out at the beach, finally getting some vitamin D, etc. But it also completely stresses me out.
I have zero inspiration and suffer from major FOMO. I feel like I should be doing fun and amazing things every day, preferably every minute of every day too, and it takes me to a point where I just want to crawl under my blanket (no wait, it’s too hot for that) and watch Netflix. Actually I’ve read a little about it and seems like I’m not alone (it’s called reverse seasonal affective disorder). Do you feel the same way or do you love summer? If not, which is your favorite season?
I’ve struggled to come up with something to bake for the blog lately, but when I saw this pan in a second hand shop, I knew immediately what I wanted to make. Inspiration is a funny thing. It comes and goes, and usually it comes when you least expect it.
I have to act on it when it comes, which means a lot of other important things get pushed to the side. You know, as in eating well, taking care of myself, seeing friends, responding to calls and texts (who am I kidding, I never respond to calls), wearing something other than yoga pants. I started doing yoga almost every day though so at least I have an excuse for the yoga pants.
I think I’ve been in hermit mode since I quit my nine-to-five job, almost five years ago. I thank my friend Carey for encouraging me to take the mbti-test (16 personalitites) which has been sort of life changing for me. It made me understand myself, as an infp, and other people (yes, I forced everyone I know to take the test!) so much better.
But I digress. Cake! I made another version of this cake almost one year ago but was never happy with the recipe. Up until now, I haven’t had a proper lemon cake on my blog. HOW is this possible?
I adore lemon cake, especially with poppy seeds. And what a lemon cake it is, the best one I’ve made – by far! Soaked in lemon syrup and with a blueberry glaze. And how beautiful is that pan? I might make a pudding in it next time. Wouldn’t it be perfect for that?
You can also bake this cake in a loaf pan! If you’re baking in a vintage cake pan, make sure to check doneness before removing the cake from the oven. I had to bake it for almost 70 minutes when using a vintage pan, , whilst in a new pan it only took 47 minutes.
- 210 g (1 1/2 cups) all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 225 g (1 cup) granulated sugar
- 2 tbsp. finely grated lemon zest (from about 2 lemons)
- 125 g (slightly more than 1 stick) softened salted butter
- 3 large eggs
- 100 ml (1/3 cup + 1 1/2 tbsp) heavy cream
- 3 tbsp. fresh lemon juice
- 3 tbsp. poppy seeds
- 1/4 cup fresh lemon juice
- 55 g (1/4 cup) granulated sugar
- 3/4 tsp. freeze dried blueberry powder
- 1 tbsp. fresh lemon juice
- 75 g (1/2 cup) powdered sugar
- 1-2 tbsp. milk
- Poppy seeds, for topping
- Preheat oven to 175°C (350F). Grease and flour a 6 cup (1 1/2 litre) bundt or loaf pan.
- In a medium bowl, mix together flour, baking powder and salt. Set aside.
- Place the sugar in a large bowl. Add the finely grated lemon zest and rub together until sugar is fragrant and zest is incorporated. Add the butter and beat until mixture is light and creamy, about 2-3 minutes. Add the eggs, one at a time, beating after each addition.
- In a small bowl, combine heavy cream and lemon juice. Add the flour mixture and cream mixture in additions to the butter mixture, beginning and ending with the flour, and stir until batter is smooth. Stir in the poppy seeds.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake on the lowest rack in the oven for 45-50 minutes (start checking doneness around 35-40 minutes, and cover the top with foil if the cake is browning too much) or until a cake tester comes out clean. While the cake is baking, you can prepare the syrup (instructions below). Let the cake cool in the pan for 5 minutes, then invert onto a cooling rack.
- Combine lemon juice and sugar in a saucepan. Place over medium high heat and stir until the sugar is dissolved. Set aside to cool.
- Brush the cake with the syrup while the cake is still warm, then let the cake cool completely. Place the cake on a cake stand or serving platter.
- Place blueberry powder in a small bowl. Add a little splash of the lemon juice and stir until a paste forms. Stir in the rest of the lemon juice and the powdered sugar. Add milk to desired consistency.
- Drizzle glaze over the cake and sprinkle poppy seeds on top.
Purple pie crust. It’s a thing of beauty. To be honest I had no idea if it would even work! But I knew I had to give it a shot as soon as the idea popped up in my head. And since we have some beautiful winter apples, I figured that would be the best way to go. Because you can never really go wrong with apple pie, am I right?
Some tips if you’re thinking about making this pie, or pies in general. Make sure not to brush the pie with any egg wash if you want to keep the purple color. It won’t be as impressively purple after baking, but as you can see it will keep some of the color! I wasn’t really thinking too much during my first try, so I brushed the pie with egg white.
Needless to say, the pie browned a lot and you could see very little of the purple. The second time, I left it as is (as you can see in the photos) but used a little less (maybe 1 1/2 tbsp.) blueberry powder so the pie came out a lot lighter. Next time, I’ll use more blueberry powder and I might brush it with a syrup right after baking, like I did HERE. I bet that would be delicious and it would also give a nice sheen to the pie!
Blueberry powder is easily accessible in Sweden, where you can find it in super markets and in health stores. I used the brand Kung Markatta, and it gave this beautiful color. Different brands can give slightly different colors of purple/red. The blueberry powder doesn’t really give any blueberry flavor, and it also doesn’t affect the consistency of the crust.
You can totally make this pie without the blueberry powder too! It’ll still be SO incredibly delicious. I say apples and oranges were meant for each other. You can totally use lemon zest and juice too, if that’s more up your alley. Make sure to use apples that are not overly ripe. That’ll make the filling mushy. Oh, and the pie dough can be made up to a day ahead.
If you’re making a very tight lattice like I have here, make sure there are still some small holes for the filling to seep through, or your lattice might puff up during baking and break. And always let the pie cool completely after baking to make sure the filling firms up. If you want to serve the pie warm, re-heat each individual slice instead.
I think that’s about it.. although I can go on and on about pies!
If you follow me on Instagram, you’ve probably seen these pancakes a few times, but they are so worth mentioning again. I keep coming back to this recipe over and over again, and I usually eat them at least once a week. Best pancakes, hands down. Really. They’ve earned their place on this blog.
Gluten-free as long as you use gluten-free rolled oats!
Makes 15 small pancakes
3 tbsp milk
3/4 cup ricotta cheese
3/4 cup gluten free rolled oats
1 1/2 tsp baking powder
pinch of salt
zest from 1 lemon
Maple syrup, for serving
1. Mix all ingredients for the pancakes with an immersion blender until smooth.
2. Fry heaping tablespoons of batter on medium low heat in some butter or oil. Serve with maple syrup, or your preferred pancake toppings!
I’m a little bit too excited about this post.
I received the most beautiful bed linen from Evencki the other day. This lovely plum color makes my knees weak and it was just begging to be photographed with a pretty cake. My inspiration has been low lately and this was exactly what I needed. This, and the beautiful spring weather we’re having (our thermometer says 12°C today!).
My friend Lua experimented with a raw and vegan cheesecake the other day and she told me all about it when we met over the weekend. So I had to give it a try, too. And I must say I’m very impressed with the outcome. Incredibly creamy, sweet, tangy, rich and just perfect.
I know, this blog is usually all about the sugar and the flour, and it has been for the past.. 5 1/2 years now.
Maybe you’re thinking I’ve stopped eating sugar, flour, eggs and dairy. I haven’t, though I really enjoy trying something different every now and then. It’s a great way to find some new inspiration, because sometimes you just get stuck in your ways. It’s like when I’m trying to think of something to eat for dinner. We have like 5 dishes that we eat over and over again and I can’t imagine that there are other dishes in the world except for these 5. I’m like.. “uhmmm, maybe pasta, rice… or potatoes”. Does anyone else feel the same way?
Oh, and this cake totally looks huge in the photos but in reality, it isn’t. It’s only 12 cm, so it’s tiny and cute.
NO BAKE BLUEBERRY LEMON VEGAN CHEESECAKE
This cheesecake is completely gluten-free, dairy-free and egg-free
Makes 1 tiny cheesecake (12 cm/5 inches) but you can of course double the recipe ro make a bigger one!
1/2 cup pitted dates
1/2 cup almonds
pinch of salt
3/4 cup cashew nuts, soaked in water overnight then drained*
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk (full fat)
1-3 tbsp maple syrup (to taste)
1/4 cup (25 g) fresh or frozen (but thawed) blueberries
Freeze dried blueberry powder
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms.
2. Press mixture into a 5-inch springform pan (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.
*If you’re in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight
Recipe adapted from Sift & whisk
Okay, can we just talk about these muffins for a while? They are so delicious. You need to make them, now. I almost can’t believe how fluffy and perfect they are. I’m pretty sure I need to make this recipe as a cake too. Soon.
I’m leaving for Iceland next week (sounds like I’m moving there but I’m not) and I know myself all too well. I need to write lists everyday because I have a fear of forgetting something. Soon, I’ll start dreaming nightmares about missing my flight or forgetting my bag at the airport.
I wish I could be a little more relaxed. Laid back. Especially when it comes to traveling. Besides from the fact that I have travel anxiety, I know it will be an amazing trip and I’m looking forward to it so much. I’ve packed my camera gear and I’ll bring my computer as well so hopefully I’ll be able to update with some photos while I’m there!
Blueberry lemon muffins with cardamom crumble
(Depending on the size of your baking cups)
Cardamom crumble topping
2 tbsp all purpose flour
2 tbsp granulated sugar
1/2 tsp ground cardamom
pinch of salt
25 g (about 1 1/2 tbsp) cold butter, diced
100 g (1 scant stick) butter
1/3 cup + 1 1/2 tbsp (100 ml) yogurt
zest from 1 lemon
2 medium eggs
1/2 cup + 2 tbsp (135 g) granulated sugar
1 1/4 cups (180 g) all purpose flour
2 tsp baking powder
Pinch of salt
1 cup (150 g) blueberries, fresh or frozen
In a small bowl, stir together flour, sugar, cardamom and salt. Add butter and mix with your hands until mixture is crumbly. Put bowl in the fridge while you prepare the muffins.
Preheat oven to 200°C (390F) and line a muffin pan with 10-12 baking cups. Melt the butter and add yogurt and lemon zest. Beat eggs and sugar until light and fluffy, then add the butter mixture. Mix flour, baking powder and salt in a bowl and stir them into the wet ingredients. Fold in blueberries. Fill liners 3/4 full and sprinkle cardamom crumble on top. Bake for 18-21 minutes.
There is nothing more satisfying than when you succeed with pie. Pie makes me happy. This pie is the quintessence of summer with lots and lots of raspberries, strawberries and blueberries. Perfect to serve with a scoop, or two, of vanilla ice cream.
I don’t know if it’s just me, but I kind of feel like a criminal when I’m shooting outside. I almost try and hide as much as possible because I feel like people are staring at me. When I shot these images a father and his two sons were walking by. I overheard his kids asking him “WHAT is she doing??”. They’re were on their way towards me to see what I was up to when he stopped them.
I smiled. Children’s honesty and curiosity is really refreshing. Instead of just wondering what I was up too, they were on their way to see what I was doing, without prejudice.
I’m a little sad I didn’t bring company and a blanket for my photo shoot as this beautiful spot would have been so perfect for a picnic. A pie picnic.
The best berry pie
2 1/2 cup + 2 tbsp (375 g) all purpose flour
2 tbsp granulated sugar
1/4 tsp salt
200 g cold butter, in cubes
5-7 tbsp ice water
2 tsp lemon or lime juice
1 kg (2.2 lbs) mixed berries (I used a mix of blueberries, raspberries and strawberries), preferably fresh
1/3 cup all purpose flour
1 tbsp cornstarch
a pinch of salt
3/4 cup + 2 tbsp (180 g) granulated sugar
1/4 tsp vanilla powder (or 1 tsp vanilla sugar)
1/2 tsp ground cardamom (can be omitted)
1 tbsp water
a pinch of salt
1/2 tbsp granulated sugar, to sprinkle
Preheat oven to 200°C (400°F).
Mix flour, sugar and salt in a bowl. Add the butter and mix until you get fine crumbs. Add the water (begin with 5 tbsp and add an additional 1-2 tbsp if the dough feels dry in the end), juice and egg and mix until the dough just comes together. Wrap dough in plastic wrap and put in the fridge for at least 30 minutes.
Roll out about 2/3 of the dough on a lightly floured surface and line the bottom of a 24 cm/9 inch pie pan with it. Do not trim the edges yet. Put the lined pan in the fridge. Roll out the rest of the dough and cut out long stripes for a lattice pattern.
Lightly beat egg with water and salt in a small bowl.
Mix flour, cornstarch, salt, sugar, vanilla and cardamom in a bowl. Put berries in a large bowl, and add the flour mixture. Carefully turn berries berries with a large spoon so they are covered with the flour mixture.
Pour berry mixture into the prepared lined pan and top with pie stripes. “Glue” pie stripes onto the pie crust using some egg wash. Trim edges and use a fork to make a pretty edge, or just pinch edges together. Brush top and edges of the pie with egg wash. Sprinkle some granulated sugar on top.
Bake for 10 minutes at 200°C, then lower temperature to 175°C (350°F) and bake for an additional 50-60 minutes (start checking after 30-40 minutes so the edges don’t brown too much) until filling is bubbly and fragrant. Turn off oven and leave in the oven for an additional 30 minutes to set. Leave to cool completely in room temperature before serving with lightly whipped cream or vanilla ice cream.
Först och främst så vill jag tacka alla som ville vara med och tävla om min bok. Helt fantastiskt! Tusen miljoner tack för alla underbara kommentarer. Jag önskar att jag kunde lotta ut 500 exemplar istället, men det funkar ju tyvärr inte.
Jag lät i alla fall min kära sambo Christian välja fem nummer mellan 1 och 489, så vinnarna är dragna och jag hör av mig till er snarast!
Nu till det ni antagligen är här för. Receptet!
Jag bakade studenttårtor till Christians syster i fredags (grattis Emelie!) och jag ville naturligtvis slå på stort och göra en våningstårta och en lite enklare tårta. Så fick det bli.
Sugarpastetårtan (som finns på bild allra längst ner) är en choklad- & espressotårta från min bok, såklart! Eftersom den är mäktig ville jag göra något svalkande, bärigt, lite lättare. En fryst cheesecaketårta såklart! Med bär! Och nu snackar vi världens enklaste tårta. Den är så enkel och så god. Jag har gjort den två gånger sedan i fredags. Det ni.
Recept på svenska följer efter bilderna!
This week I baked lots of cake for a graduation party (congrats Emelie!)! Me being me, I decided to make two cakes. One two-tier chocolate espresso fondant cake and one no-bake berry cheesecake. You know, just because I can. As always I had no plan for the fondant cake so it was completely improvised. I stayed up til 2 am that night. But I finished it!
The fondant cake is probably not the easiest cake you can make, but the no-bake cheesecake is! Cakes don’t get any easier than this, plus it is so delicious. And pretty! All good things wrapped up in one little cake.
Click to view larger images! Pictures of fondant cake at the bottom of this post.
Fryst cheesecaketårta med bär
150 g oreokakor
+5 extra hela oreokakor till mittenlagret
50 g smält smör
300 g cream cheese
250 g ricotta
4 dl vispgrädde
1 1/2 dl socker
1/2 tsk vaniljpulver
Skal från 1/2 citron
100 g jordgubbar (frysta går bra)
150 g blåbär och hallon
Färska jordgubbar, blåbär och körsbär
Krossa oreokexen till fina smulor och blanda smulorna med det smälta smöret.
Lägg bakplåtspapper eller plastfolie i botten på en springform, 18–24 cm i diameter (om formen är 18 cm i diameter bör den vara åtminstone 7 cm hög).
Tryck ut degen i botten på springformen. Ställ in formen i frysen.
Vispa cream cheese, ricotta, vispgrädde, socker, vaniljpulver och citronskal krämigt.
Mixa jordgubbarna till puré och blanda med hälften av cheesecakesmeten Häll smeten över oreobottnen och ställ in i frysen minst 30 minuter.
Ta ut formen ur frysen, dela de fem extra kakorna på hälften och lägg dem i ett lager ovanpå jordgubbssmeten.
Mixa 100 gram blåbär och hallon till puré och blanda dem med resterande cheesecakesmet. Rör i 50 gram hela blåbär och hallon, och häll sedan smeten i formen.
Täck över och ställ i frysen, minst 5 timmar. Kom ihåg att plocka fram tårtan minst 30 minuter före servering. Dekorera med färska bär.