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!

3 eggs

150g sugar

200g flour

5g baking powder

5g vanilla sugar

100g (melted) butter

125ml milk

+25g cocoa

We’re going through difficult times and it’s cold, so a sweet treat means joy. That’s why I decided to try Vero’s recipe, after trying out her delicious Romanian brownie recipe.

It’s true, I added less sugar and replaced the oil with butter and used half the amounts, necessary for a pound cake baking pan of 30x10 cm.

It is a fast-made dessert, as follows—

Beat the eggs with the sugar, which is added bit by bit. Using a wooden spoon, gently stir in the flour, the baking powder, the vanilla sugar (if you wish to add more spices, do so), the melted butter, and the milk.

Pour two-thirds of the batter into the baking pan and mix in the cocoa with the other third. I used my cake tester to create a nice shape after pouring the darker batter into the baking pan (but you can also use a fork).

Bake at 200°C, for 30 minutes, in the baking pan lined with baking parchment.

I munched the fluffy slices alongside a Romanian aronia juice. ♥