• Three-layer cake layered with blackberry jam and light cream. The cake is clearly coconut slightly spiced with cardamom and lemon grass filled with persimmon pieces. It is moist in texture and aromatic in taste but still light and delicate. Each sponge is spread with thin layer of blackberry jam and thicker layer of mascarpone cream. The cake is full of flavours which harmonize ideal and complete each other. Everything is here on its place and nothing is too much or too less. Enjoy!

     

    3 x sandwich pan ø 7 inch

     

    Sponges:

    • ½ cup butter
    • 1 ½ cup sugar
    • ½ cup melted coconut oil
    • 4 large eggs
    • 1 teaspoon coconut extract
    • 3 ¼ cups all purpose flour
    • 1 cup shredded coconut
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoon baking soda
    • 1 teaspoon ground lemon grass
    • 1 teaspoon ground cardamom
    • 1 teaspoon salt
    • 1 cup coconut milk
    • 4 persimmon fruits chopped in small pieces

     

    • ½ cup blackberry jam (homemade or store bought)

    Mascarpone cream:

    • 500 g mascarpone cheese
    • 1 cup whipping cream
    • 1 teaspoon lemon zest
    • 8 tablespoons icing sugar

    Decoration:

    • 1 persimmon fruit chopped in small pieces
    • 10 fresh blackberries
    • 3 tablespoons shredded coconut (toasted)

     

     

    Preheat oven to 350 °F. Grease and line pans.

    Sponge: 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 coconut extract. In a separated bowl mix together flour, shredded coconut, spices, baking powder, soda and salt. Add flour mixture to butter mixture in three batches alternate with coconut milk, starting and ending with flour. When all ingredients are well incorporated add persimmon pieces and mix with a rubber spatula. 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.

    Cream: Beat whipping cream and sugar until stiff. Add lemon zest and mascarpone cheese and mix until incorporated.

    Place the first sponge on a serving plate. Spread with thin layer of blackberry jam. Spread over ¼ mascarpone cream. Cover with second sponge and repeat spreading. Cover with third sponge. Spread remaining cream over the top and sides of the cake.  Decorate the top with persimmon pieces and blackberries. Spread with toasted shredded coconut.

     

     


     

     

    Category: Layered.

    Tags:blackberry, cardamom, coconut, mascarpone, persimmon.

  • Popular and widely known German gingerbread cookies are soft and fluffy like a sponge and taste like gingerbread. They are ready to eat just after baking and do not need to be stored in a can in order to soften. The pastry do not need to be rolled so can be baked as cookies or one flat sheet cake and cut into pieces. The top is usually iced or covered with chocolate. I baked them in many shapes variations, in baking pans or using cookie stamps. I finished them with lemon or rum icing. They are delicious, enjoy!

    32 cookies or 8 x 8 inch pan

     

    Ingredients:

    • ½ cup (115 g) butter, soften
    • 1 ½ cups (300 g) dark brown sugar
    • ½ cup liquid honey
    • 2 large eggs
    • 2 tablespoons rum
    • 1 tablespoon lemon zest
    • 4 cups (640 g) all purpose flour
    • ½ cup (50 g) almond flour
    • 3 tablespoons cocoa powder
    • 1 tablespoon cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • spices: 2 teaspoons ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground allspice, ¼ teaspoon ground mace, pinch of cardamom
    • 1 cup (250 ml) milk

    Icing:

    • ½ cup (100 g) icing sugar
    • 2-3 tablespoons lemon juice or rum

     

    Line two baking sheets with parchment paper or/grease and dust with flour baking pan.

    In a bowl of a stand beat butter and sugar until light and fluffy. Add honey, beat. Add eggs, one at the time, beating after each addition. Add rum and lemon zest. In separated bowl mix together flour, almonds, cocoa powder, salt, baking powder, soda and all spices. Still beating gradually add flour mixture to butter mixture alternate with milk starting and ending with flour.

    Preheat oven to 325°F/165°C.

    If you want to bake one flat cake spoon the mixture to the prepared pan. The level of the dough should be not higher than ½ inch (1-1.5 cm) – will rise a little in the oven. If you want to bake separated cookies place the dough to the fridge for ½ - 1 hour to harden. Then tear away a walnut size portion and shape in hands into a ball. Place balls onto prepared baking sheets. I flattened my balls with cookie stamps, without stamps the balls will flatten in the oven. Bake cookies for 16-18 minutes and the whole cake for 30-35 minutes (until the skewer inserted into the center comes out clean). After baking cool and ice.

    Icing: in a bowl mix the icing sugar and lemon juice or rum (depending on taste you wish) until smooth, thick but still liquid mixture. Brush over the cookies/cake.

     

     

    The recipe adapted from 'Bake from scratch'.

    Category: Cookies.

    Tags: almonds, cardamom, cinnamon, Christmas, cocoa, ginger, lemon, rum.

  • This is a bundtcake but will fit a loaf pan as well. The cake is tangy and slightly spicy given by orange and cardamom joined together, however is still light and subtle in taste. This is a perfect treat for a picnic or trip because the texture is firm and you can eat it without a fork. The cake is moist and will stay fresh for few days. Oh, and not forget, very easy and quick to prepare. Enjoy!

     

    10 cups bundtcake pan

     

     Ingredients:

    • ¾ cup butter, softened
    • 1 ½ cups + 1 tablespoon sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 tablespoon orange zest
    • 1 ½ teaspoon ground cardamom
    • 2 cups minus 2 tablespoon all-purpose flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 50 ml freshly pressed orange juice
    • 190 ml greek yogurt, plain

     Icing:

    • ½ cup icing sugar
    • 2-3 tablespoon pressed orange juice

     

     

    Grease and dust with flour baking pan.

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in orange zest, cardamom and vanilla extract. The mixture could look curdled but it should be so.

    In a medium bowl, whisk together flour, salt, soda and baking powder. In separated bowl stir together orange juice and yogurt. Gradually add flour mixture to butter mixture alternately with juice-yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 55 minutes (until a wooden pick inserted in center comes out clean). Once is baked let cool in pan for 1 hour than remove from the pan and transfer onto a wire rack.

    Icing: whisk together sugar and orange juice. Drizzle over cooled cake.

     

     

     

     

    Category: Tea and bundt cakes.

    Tags: cardamom, orange yoghurt.

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