Baking pan: 34 x 24 cm | 12-16 portions

390g flour

5g baking powder

150g sugar

5g vanilla sugar

a pinch of salt

zest from one organic orange

340g yoghurt

2 eggs

80g (melted) butter

2 small cups of (frozen or fresh) raspberries

+ butter, flour -> baking pan

I bake a lot depending on the ingredients that I have and my cravings. I don’t like throwing food away and I had some yoghurt left. At the beginning of the week, I had already baked a cottage cheese and (frozen) raspberry pie; I didn’t want to wait until summer came. So, I adapted this old yoghurt cake recipe by adding the raspberries – a nice touch!

Mix the flour, the baking powder, the sugar, the vanilla sugar, the salt, the orange zest, the yoghurt, the whole eggs, and the melted butter. Add the raspberries at the end (frozen; I just washed them twice).

Butter and flour the baking pan and bake the cake in the preheated oven, at 180°C for 20 minutes.

We are travelling again; this cake will be a great companion. I hope you are going to like it, too! ♥    

P.S. I’ve recently tried the mini-version of this cake using strawberries. It was delicious, fluffy, and flavourful! Here are the ingredients; the method is the one described above—

Baking pan: 20 x 20 cm | 9 portions

200g flour

3g baking powder

75g sugar

a pinch of salt

170g yoghurt

1 egg

40g (melted) butter

2 fistfuls of strawberries

300g flour

1/2 sachet baking powder

125g sugar

2 tbsp water

3 eggs

60g butter (at room temperature)

4 apples

+butter, flour -> baking pan 

I had many apples. Some very nice people gave them to me. There were 4 apples left. Marcel helped to clean them and then I chopped them in the blender, but you can also shred them.

It was very easy to make the cake. Mix the flour, the baking powder, the sugar, the water, the eggs, and the butter - at room temperature. Then, add the apples.

Bake the cake in a round baking pan - its removable bottom lined with baking parchment and its ring buttered and floured - for 35 minutes, in the preheated oven, at 180°C.

It is an old recipe, with some new flavour.

Baking pan: 34 x 24 cm | 12-16 slices

2 yolks

2 tbsp sour cream

280g flour

140g (melted) butter

a pinch of salt

Filling:

5-6 apples

4 tbsp sugar

15g butter

cinnamon

+ flour -> rolling the dough out

+ flour + butter -> baking pan

+ (if needed) 3-4 tbsp milk

Yesterday was pretty rough and I couldn’t post, but today is a new day, a new beginning.

Similarly to the caraway soup, my Grandma wrote 2 lines in her notebook under this recipe. I baked mini-Pavlovas for Marcel (I had some blueberries from Argentina) and I was left with two yolks, so this recipe reminding me of my grandparents’ house was perfect for me.

For the sheets, mix the yolks, the sour cream, the flour, the melted butter, and the salt. Wrap the dough into a plastic film and let it sit in the fridge for 30 minutes.

Make the filling; chop the apples in the blender or grate them like in the old days. Mix the apples, sugar, and cinnamon on low heat; add the butter.

Cut the dough into two pieces. Roll out the two pieces of dough.

Place the first one in the buttered and floured baking pan, spread the filling, and place the second sheet on top.

Bake the apple cake in the preheated oven, at 180°C, for 25 minutes.

Conclusion? It’s even tastier than it looks! J

P.S. If the dough is too crumbly, add 2 tablespoons of milk and as much flour as needed for it not to be soggy for each piece of dough. It will be easier to make the cake this way.

125g almonds (or walnuts)

150g (melted) butter

150g sugar

1 drop of vanilla extract

250g flour

5g baking powder

4 eggs

150g milk chocolate

I’m back on the road with Marcel (and publishing the recipe as we travel). So I thought... what cake keeps best on the road? A pound cake!

And I ended up testing another recipe of my Mom.

Grind the almonds (walnuts), add the melted butter, sugar, vanilla extract, flour, baking powder, and 4 yolks. Stir well. Beat the 4 egg whites until stiff and slowly mix them into the previously-obtained batter. Finally, add the chocolate chips.

Bake in a pound cake baking pan lined with baking parchment, in the preheated oven at 180°C, for 40 minutes.

Let the pound cake cool well; the chocolate will harden. It is a delight!

For as long as I can remember, I’ve been in love with strawberries. I remember picking them in my grandparents’ garden and I immediately start smiling.

That was a long time ago and this recipe is also old, but you should test it, as it’s a very light dessert, being able to cool you on hot days. J

You will need

a baking pan of 20x20 cm (+flour and butter)

+

2 eggs

70g sugar

45g (melted) butter

7g cornstarch

½ sachet vanilla sugar

180g strawberries

Mix the yolks and the sugar; add the butter and the cornstarch. Beat the egg whites until stiff with the vanilla sugar and add them to the previous mix. Pour this into the floured and buttered baking pan and place the strawberries on top (cleaned and cut into 4).

Bake for 20 minutes, in the preheated oven, at 180°C.

Enjoy, cool off, and... let’s continue our summer!

In our family, rhubarb has always been loved. My Grandma grew a lot of rhubarb and I loved eating it raw, year after year.

On my Dad’s name day, I thought I’d bring a bit of the past into the present, so I baked him a rhubarb cake.

For a baking pan of 34*24 cm, I used:

2 and ½ rhubarb stalks (+4 teaspoons of sugar)

150g butter

105g sugar

3 eggs

a pinch of salt

½ sachet of baking powder

1 tbsp of vinegar

300g flour

+5 teaspoons of sugar for the egg whites

Clean the rhubarb, cut it into pieces, and place it in a bowl. Add 4 teaspoons of sugar and let it sit for 20 minutes.

Meanwhile, mix the butter and the sugar, add the yolks one at a time; continue with a pinch of salt and with the baking powder (pour a little bit of vinegar over it before mixing it in).

Add the flour and knead a bit if necessary. Then, spread the dough over the baking pan lined with baking parchment.

Bake for 10 minutes in the preheated oven, at 180°C. Beat the egg whites with 5 teaspoons of sugar until stiff.

When the 10 minutes are up, remove the baking pan from the oven, sprinkle the rhubarb pieces on top of the dough and cover them with the egg white foam.

Bake for 20 minutes more, at 160°C.

If you tried and love shortbread, the dough has the consistency and taste of this Scottish dessert.

My Dad’s first question was: ’Did you use the recipe from Bod?’

Marcel replied: ’Does it resemble what you used to eat there?’

My Dad nodded. It felt good. ♥