• 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.

  • These shell shaped mini pies are filled with homemade cranberry custard. After baking the cranberry custard is still soft and gentle. The pastry is made of ‘sweet crust pastry’ – classic patisserie pastry with almond flour. Almonds give delicateness and more possibilities of shaping. These treats are subtle, sophisticated and tasty. Enjoy!

     

    shell (or other design) shaped mini tart pans (12 pieces)

     

    Ingredients for pastry:

    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • pinch of salt
    • 1 teaspoon vanilla paste
    • 1 ½ cups + 2 tablespoons all purpose flour
    • 4 tablespoons almond flour

    Custard:

    • 200 ml milk
    • 2 egg yolks
    • 40 g granulated sugar
    • 3 tablespoons cherry puree
    • 40 g corn starch

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour with salt and almond flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. 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 custard: you can use store-bought cranberry puree from the tin or make homemade. Place in a saucepan 120 g frozen cranberries with 1 tablespoon sugar and 1 tablespoon water. Heat until fruits are very soft and sugar has dissolved. Place in a food blender and blend until smooth. Pour the milk in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Add cranberry puree and mix until incorporated. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for few minutes until starts to thicken and bubble. Remove from the heat, transfer to a bowl. Cover the surface with a cling film to prevent forming the skin. Leave to cool.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Cut out proper shapes similar size as pans. Fill pans with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out the shapes like the top of pans. Pour the cranberry custard over pastry bases and smooth evenly. Cover each with the top part. Damp the edges lightly with water and press to seal. Make small hole or cross in each pie (on the top cover).

    Bake at 350°F for 20-22 minutes (until the pastry is golden beige). Cool after baking on a wire rack. During baking the top parts of pastry can lift themselves over the filling but after cooling they will return to place.


     

    Category: Pastries/tarts.

    Tags: almonds, cranberry.

  • This is actually recipe for two cakes. Light modification of additions and you may choose your preferred flavour. The method and main ingredients are identical and additions change the cake into cranberry citrus or cranberry cinnamony and spices cake. The streusel on the top is similar and the difference is in added nuts and flavours. In both cases the cake is delicious and moist, stays fresh and soft. The cranberry fruits are clearly and sour delectable and they refreshing the whole taste. Enjoy!

     

    round spring pan 9 inch

     

     Ingredients:

    • ½ (115g) cup butter, melted
    • 1 cup (200g) sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 ½ cups (240g) all purpose flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup (125ml, 78g) sour cream
    • ¼ cup (62ml) milk
    • 120 g fresh cranberries
    • cake 1. citrus: zest of 1 orange, zest of 1 lemon
    • cake 2. cinnamony: 2 teaspoons cinnamon, ½ teaspoon of each: ground allspices, cloves, anise

     Streusel:

    • ½ cup (80g) all purpose flour
    • ¼ cup (50g) sugar
    • pinch of salt
    • 3 tablespoons (45g) butter, melted
    • cake 1. citrus: ½ cup (120g) chopped walnuts, 1 teaspoon orange zest, 1 teaspoon lemon zest
    • cake 2. cinnamony: ½ cup (120g) chopped hazelnuts, 1/8 teaspoon of each: cinnamon, ground allspices, cloves, anise

    Icing:

    • ½ cup (80g) icing sugar
    • cake 1. citrus: 3-4 tablespoons orange and lemon juice (mixed together)
    • cake 2. cinnamony: 3-4 tablespoons milk with ¼ teaspoon cinnamon

     

     

    Preheat oven to 350°F. Line the bottom of the pan with parchment paper.

    In a bowl of standing mixer stir together melted butter, sugar, eggs and vanilla extract. Add orange and lemon zest for cake 1. (citrus). Add flour, baking powder and salt and mix until incorporated. Add cinnamon and spices for cinnamon cake. Add sour cream and milk, mix until combined. Spoon the cake mixture to the prepared pan. Scatter washed cranberry fruits on the top in way they cover the whole top in one layer. Sprinkle the top with streusel (1. or 2. for desired taste of cake) to cover the fruit underneath. To make streusel just mix all ingredients together with appropriate additions for desired taste of cake. Bake (preferably in convection oven) about 45 minutes or a little longer (in traditional oven) - until the tooth pick inserted into the center comes out clean. Leave in the pan for 15 minutes then remove from the pan and cool on a wire rack. Before serving sprinkle the top with icing.

    Make icing: beat icing sugar with juice (cake 1.) or milk (cake 2.) until smooth and thick but still liquid mixture.

     

     

     

     

     

     

     

     

     

     

    The recipe comes from 'Bake from scratch' magazine however modified by me.

    Category: Tea- and bundtcakes.

    Tags: cinnamon, cranberry, hazelnut, lemon, orange, walnuts.

  • This is light layer cake perfect for any autumnal afternoon. Sponge made of buckwheat flour and ground hazelnuts does not consist gluten and fat, is surprisingly moist and slightly crunchy in the mouth. Three layers are filled with cranberry orange puree and whipped cream. The cake is easy to cut, stays fresh for several days, is subtle and light. And the tastes composition – perfectly autumnal and cosy during those dark afternoons. Enjoy!

     

    springpan ø 9 inch

     

    Sponge:
    • 5 eggs
    • 2 tablespoons hot water
    • ¾ cup sugar
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon pure almond extract
    • 1 cup buckwheat flour
    • 1 teaspoon baking powder
    • 100 g finely ground hazelnuts
    • 60 g dark chocolate, finely chopped

     Filling:

    • 250 g cranberry puree (canned or home made)
    • 3 tablespoons freshly pressed orange juice
    • 1 teaspoon Cointreau (optional)
    • 3 teaspoons gelatine
    • 600 ml whipping cream
    • 2 tablespoons icing sugar
    • 2 tablespoons dark chocolate, finely ground

     

    Grease and line the springpan (bottom only). Preheat oven to 350°F.

    Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat eggs and water at high speed until light and fluffy. Add sugar and both extracts, beating until sugar has dissolved. Mix in flour with baking powder. Add hazelnuts and chocolate, mix until incorporated.  Spoon cake mixture into prepared pan and even the surface. Bake for 30 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer into a wire rack and cool completely.  

    Make filling: in a medium bowl mix together cranberry puree, orange juice and Cointreau. If you want to use home-made puree place 300 g fresh or frozen cranberries in a small saucepan, add 2 tablespoons sugar and 1 tablespoon lemon juice and cook (about 10 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree. Place the gelatine powder in a small bowl and pour over the cold water. Let it stand for 5 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. Whip the cream and icing sugar until stiff peaks forms. Add liquid gelatine and mix together.  

    Slice the cake horizontally into three equal layers. Place the first layer on a plate, spread the half of cranberry puree over, spread 3 tablespoons of cream mixture on the cranberry and sprinkle with ground chocolate. Cover with the second layer and repeat the procedure. Cover with third layer. Spread the rest of whipped cream on the top and sides of the cake. Reserve 2 tablespoons of cream. Place it in a piping bag and make small decorations on the top. Add some fresh cranberry fruit.


     

    The recipe comes from the book 'Chocolate'.

    Category: Layered.

    Tags:chocolate, cranberry, orange.

  • Let me introduce very easy and scrumptious cookies. You do not need to roll, to chill, to rise, to press them. All ingredients just beat together, divide into small portions and ready to bake. These cookies are crunchy on the outside and chewy in the inside. They are totally glutenfree so could be the perfect dessert for any child, any adult. And, one more.. they are super tasty. Enjoy!

     

    24 cookies

     

    Ingredients:

    • ½ cup (minus 1 tablespoon) butter, softened
    • ¾  cup turbinado sugar
    • 1 tablespoons agave syrup (or other plant based syrup)
    • 1 egg
    • 1 teaspoon vanilla extract
    • 6 tablespoons buckwheat flour
    • 7 tablespoons rice flour
    • 125 g rolled oats
    • pinch of salt
    • 1 teaspoon baking powder
    • 100 g finely chopped unsalted pistachios
    • 100 g dried cranberries, chopped

     

     

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, baking powder, salt and oats, mix until combined. Add pistachios and cranberry, mix just until incorporated.

    Preheat oven to 375°F and line a large cookie tray with parchment paper.

    Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball slightly and bake the tray for 15 minutes until cookies are golden brown. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


     

    Category: Cookies.

    Tags:cranberry, glutenfree, oats, pistachio.

  • These are classic biscuits enriched by dried cranberry. Fruits diversify the taste, add slightly sour flavour. The cookies are buttery and subtle. A bit thicker than usual, comfortable to hold, crunchy and yummy. Enjoy!

     

    about 50 pieces, depending on size

     

    Ingredients:

    • ½ cup butter, softened
    • ½ cup + 2 tablespoons sugar
    • 1 tablespoon lemon zest
    • 1 ½ cup + 2 tablespoons all purpose flour
    • 75 g dried cranberry

     

     

    In the bowl of a standing mixer beat butter, sugar and lemon zest until light and fluffy. Add egg, beat. Add flour and cranberry and beat until the dough forms smooth and tight mixture. This dough is softer than usual so can form not regular ball. Wrap in a cling film and chill in the fridge for 2-3 hour or overnight.

    Preheat oven to 350°F. Line a baking tray with parchment paper. Cooled pastry roll out into 1/5 inch trick circle. Cut out hearts and place them onto prepared tray. Bake for 10-15 (depending on the oven) until light brown and firm. Cool on a wire rack.


     

    Category: Cookies.

    Tags:cranberry.

  • Probably you know these typical Easter buns with cross on the top. In my recipe they are stuffed with soaked in dark rum raisins, cranberries and candid citrus peel. Cinnamon is essential of course. They are often baked in closed pan what gives one big shape of them and quite square look. I decided to save their round shapes however they are very close one by one. The cross on the top and transparent glaze are present too. Enjoy on the Easter breakfast or any other day!

     

    15 buns

     

     Ingredients:

    • 5 teaspoons active yeast
    • 1 ¼ cups (300 ml) lukewarm milk
    • ¼ cup (50 g) butter
    • 1/3 cup (70 g) sugar
    • 2 cups (320 g) bread flour
    • 1 cup + 2 tablespoons (180 g) whole wheat bread flour
    • pinch of salt
    • 1 egg
    • 1 teaspoon cinnamon
    • 75 g raisins
    • 75 g dried cranberries
    • 2 tablespoons candid peel
    • zest of 1 lemon
    • ½ cup dark rum

    Flour paste:

    • ½ cup all purpose flour
    • 2 teaspoons caster sugar
    • 1/3 cup water

    Glaze:

    • 1 tablespoon caster sugar
    • 1 teaspoon gelatine
    • 1 tablespoon water

     

     

    Place raisins in a bowl and pour the rum over until covered. Set aside for 1 hour.

    Make dough: in a medium bowl mix together yeast, ½ cup (100 ml) lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. Heat the rest of milk with butter until melted. Cool slightly. In the bowl of a stand mixer fitted with the dough hook attachment, combine both flours, remaining sugar and salt. Add yeast mixture, egg and the milk with butter. Mix on medium speed until dough is combined (6-8 minutes). The dough is too wet and will not become tight by mixing. Transfer it to a floured surface and knead by hands about 5-6 minutes until smooth and glossy. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    Drain raisins. Add to them cranberry, candid peel, lemon zest and cinnamon. Mix together.

    Place dough on a floured surface and shape by hands into flat rectangular. Spread the filling over and start to knead the dough until  all is evenly incorporated (about 10 minutes). Shape the dough into ball, place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    Once risen divide the dough into 15 pieces (I used the weight to divide evenly). Shape each piece into a ball. Line the large baking sheet with parchment paper. Arrange the balls on the sheet leaving ½ inch (1 cm) free space around each. Let stand in a warm place for 30 minutes to rest.

    Preheat oven to 400°F (200°C) by fun forced mode or 430°F (220°C) by traditional oven mode.

    Make flour paste: mix all ingredients until smooth. Spoon the paste to a piping bag ended with medium plain nozzle. Pipe the cross on the top of buns. Bake for 20-25 minutes until brown and sound hollow.

    Make a glaze: mix all ingredients in a small bowl. Heat the bowl in a double boiler or microwave until mixture is liquid. Brush the top of buns immediately after baking. Cool on a wire rack.


     
     

    Category: Yeast cakes.

    Tags: cranberry, Easter, lemon, raisins, yeast.

  • Six dark pink cheesecakes with pretty swirl on the top. You can see on pictures how nice they look. But until you make them you cannot know how they taste. I spoil the surprise – it is the best cheesecake I have recently eaten. Slightly sour cheesecake perfectly harmonize with slightly sweet velvety pannacotta. The base made of granola crunch nicely. The whole dessert is subtle but clear in taste. You may serve it as small treat for everyone or bake as one big cheesecake and slice. Enjoy!

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    6 x ramekins 4 inch or one round springform 8 inch

     

     Base:

    • 170 g granola (I used mix of: oats, puffed rice, quinoa seeds, flaked coconut and dark chocolate)
    • ¼ cup butter, melted

     Cheesecake:

    • 300 g fresh or frozen cranberries
    • 2 tablespoons sugar
    • 1 tablespoon freshly pressed lemon juice
    • 250 g cream cheese
    • ¾ cup sugar
    • 2 eggs
    • 150 ml whipping cream

     Pannacotta:

    • 2 tablespoons freshly pressed orange juice
    • 1 tablespoon gelatine
    • ¾ cup whipping cream
    • zest of ½ orange
    • 125 ml Greek yogurt, plain

     

    Make the base: mix together the granola and melted butter. The bottom and sides of ramekins (or only a bottom of a spring form) line with baking parchment. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

    Make cheesecake: place cranberries with sugar (2 tablespoons) and lemon juice in a small saucepan. Stir and cook (about 10-15 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree.

    In a medium bowl place cream cheese, cream, sugar and eggs and beat with a spoon until smooth. Pour the cranberry puree and beat together.  Pour the cheesecake mixture over granola base in the form. Cheesecake will be baked in water bath (bain-marie). Place ramekins in a brownie pan and fill the tray with hot water to the half-way of ramekins side (or: wrap the spring form in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of springform side). Place together in hot oven (325°F) and bake for 40 minutes (one big cheesecake for 1 hour). The cheesecake have to be set on its surface if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place in forms to the fridge for overnight.

    When the cheesecake bakes make pannacotta: place gelatine in a small bowl and cover with orange juice. Set aside for 5 minut to bloom. After this time heat gently in a double boiler or microwave until dissolves. The whipping cream cook with orange zest until hot. Place the sugar in a heatproof bowl and pour over the hot cream. Stir until sugar dissolves. Add liquid gelatine, stir together. Pour Greek yogurt over the cream mixture and mix together until smooth. Silicon moulds (shaped as desired) fill with pannacotta and place in the freezer for overnight.  

    Next day remove cheesecake/s from the pan and place on a cake stand. Remove the pannacotta from moulds and place one on the top of each small cheesecake (or more on the big cheesecake). Decorate with chopped freeze-dried cranberry.

     

     

     Category: Cheesecakes.

    Tags: cranberry, glutenfree, orange.

  • Pavlova is an easy dessert – meringue covered with whipped cream and fruits. The perfect meringue is white, crunchy outside with soft foamy inside. Despite there is only few ingredients preparing could be problematic and needs some attention. It is important here to follow all steps and baking rules carefully. I describe below how I made it but your appliances and ingredients may vary so keep an eye on. If your meringue starts to be too dark (beige in colour) reduce the oven temperature. If it is still sticky after baking extend the baking time (but not too much because the meringue will burst). The temperature of egg whites and adding sugar step by step are also crucial. If you do not want to make cranberry curd you may use store bought as well. Or just eat meringue with whipped cream and cranberry puree. Enjoy!

     

    1 meringue ø 7 inch

     

     Ingredients for meringue:

    • 5 egg whites of extra large eggs
    • 1 ¼ cups (250 g) caster sugar
    • ½ teaspoon cream of tartar or pinch of salt
    • 1 tablespoon corn starch/corn flour
    • 1 teaspoon white vinegar

    Cranberry curd:

    • 150 g cranberries (fresh or frozen)
    • 1 tablespoon lemon juice
    • ½ cup (100g) sugar
    • ¼ cup (55 g) butter
    • 1 egg
    • 1 egg yolk

    Top:

    • 200 ml whipping cream
    • 2 blood oranges

     

     

    Place the egg whites in a metal bowl of a stand mixer and start to beat on lower speed. When whites start to be frothy add cream of tartar or salt and gradually increase beating speed until soft peaks form. Still beating gradually add sugar (one tablespoon at the time – add the next tablespoon only when the previous dissolved). Repeat until use all sugar beating on high speed.  The mixture should be stiff and glossy. Try a bit of mixture between your finger tips – if you cannot detect sugar the mixture is ready. If not beat longer until all sugar dissolved. Add corn starch and vinegar and beat until incorporated.

    Preheat oven to 250°F (120°C). Place a piece of parchment paper on the baking sheet. Draw a circle 7 inch in diameter. Spoon the meringue mixture inside the circle and form the shape you like with rubber spatula. Bake in traditional oven for 1 hour and 15 minutes. Meringue is ready when dry to the touch. Turn off the oven and leave the cake inside with the door ajar (place the wooden spoon between the door and oven) for overnight.

    Make cranberry curd: heat cranberries and lemon juice in a sauce pan until fruits pop. Transfer to the blender and blend until smooth puree. Transfer puree to a heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the cranberry mixture. Stir the mixture constantly over the heat until the curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

    Next day remove the meringue from the oven and carefully discard the parchment paper. Place meringue on a serving plate. Whip the cream until stiff peaks. Gradually add cranberry curd, one tablespoon at the time, still beating. Spoon the cranberry cream over the meringue. Decorate with sliced blood oranges and cranberry fruits.


     
     

    Category: Meringue/macarons.

    Tags: cranberry, glutenfree, orange.

  • Stollen is traditional German Christmas cake. It is a yeast dough with plenty of dried fruits, marzipan and icing sugar on the top. Dried fruits are firstly soaked in strong liquor which gives the specific savour and then kneaded into dough for even and generous distribution. After baking the cake is repeatedly and rich sprinkled with icing sugar for snowy look. The whole cake is very tasty and contrary to appearances not very sweet. Dried fruit protect the cake against drying and it safes the freshness up to three weeks (however in my home it lasted for three days only). Enjoy!

     

    2 pieces

     

     Dough:

    • 2 ¾ cups plus 1 tablespoon bread flour
    • 4 teaspoons dried yeast
    • 125 ml lukewarm milk
    • 1/3 cup sugar
    • pinch of salt
    • ½ cup plus 1 tablespoon butter, soften
    • 2 eggs
    • 1 teaspoon vanilla extract

    Filling:

    • ½ cup raisins
    • ½ cup golden raisins
    • ¼ cup dried cranberries
    • ¼ cup dried cherries
    • 8 dried figs (black mission)
    • ¾ cup Brandy
    • 1/3 cup Rum
    • zest of 1 orange
    • zest of 1 lemon
    • 150 g raw marzipan masse

    Icing:

    • ¾  cup icing sugar
    • ¼ cup butter, melted

     

    The day before: in a medium bowl place both raisins, dried cranberries and cherries and figs cut into small pieces. Pour over Brandy and Rum, cover and leave for overnight.

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and vanilla extract. Mix with the hook attachment on medium speed gradually adding butter (one tablespoon at the time) until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Grease and line with parchment paper large baking sheet.

    Place the dough on a floured surface and flatten slightly with hands. Drain tightly soaked fruits and place them all over the dough. Start to knead the dough in order to incorporate all the fruit in. Divide the dough into half. Roll out each half into 9x13 inch oval shape. Divide the marzipan into half. Shape each into roll about 12 inch long. Place one marzipan on the first dough oval and fold the dough covering the marzipan but do not go to the end of the dough (you should become asymmetric shape partially two-ply, partially single-ply). Repeat your work with the second piece of dough and second marzipan half. Place both cakes on prepared sheet. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F.  Brush tops with melted butter and bake for 30-35 minutes until light brown in colour. After baking immediately brush with melted butter and sprinkle richly with icing sugar. Before serving sprinkle with icing sugar.

     

     

    Category: Yeast cakes.

    Tags: Christmas, cranberry, figs, marzipan, raisins, yeast.

  • In many European countries traditional Easter cake is sweet bread shaped tall or bundtcake like. For instance is called ‘baba’ in Poland or ‘kulitch’ in Russia or ‘potica’ in Slovenia. This is yeast dough richer than common babkas and stuffed with dried fruits or nuts. After baking the dough is very soft, delicate and cloudy like. Baking in pans gives the naked skinless surfaces easy to ice. I baked here something new – using vegetable cans I got the soft delicate cake ended with harder ‘head’ with skin and almonds on the top. Two in one. I used various sizes of cans so all my cakes are different. Two of them are stuffed with cranberries and orange zest and three with raisins and lemon zest. Using this batch below you may bake one big cake shaped as tall bundtcake. Enjoy!

     

    1 big or few smaller

     

     Ingredients:

    • 5 teaspoons active yeast
    • 1 ¼ cups (300 ml) lukewarm milk
    • ½  cup + 1 tablespoon (120 g) butter
    • ¾ cup (150 g) sugar
    • 3 cups + 2 tablespoons  (500 g) bread flour
    • pinch of salt
    • 4 egg yolkes

    Filling:

    • ½ cup raisins
    • zest of 1 lemon
    • ½ cup dried cranberries
    • zest of 1 orange

    Top:

    • 3 tablespoons coarsely chopped almonds
    • 2 tablespoons sugar
    • 2 tablespoons egg whites

     

     

    You may bake only one big cake with one preferred filling or few smaller all with one filling. In that case double ingredients of your preferred filling.

    Make dough: in a medium bowl mix together yeast, ½ cup (100 ml) lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. Heat the rest of milk with butter until melted. Cool slightly. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg yolks and the milk with butter. Mix on medium speed until dough is combined (10 minutes). The dough is too wet and will not become tight by mixing. Transfer it to a floured surface and knead by hands about 5-6 minutes until smooth and glossy. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    In one bowl mix together cranberries and orange zest. In second bowl mix together raisins with lemon zest.

    Place dough on a floured surface, divide into half and shape both by hands into flat rectangulars. Spread the one filling over one piece and second filling over the second piece. Start to knead the both dough (separately) until  fruits are evenly incorporated (about 10 minutes). Shape the both dough into balls, place in two oiled bowls, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    Once risen divide the dough into as many pieces as cakes you want to get. Baking in vegetable cans wash them, grease with butter and line with parchment paper (bottom and sides). Fill each can (pan) with the dough to the 2/3 of capacity. Let stand in a warm place for 20 minutes to rest. They should rise until the top of cans. Mix the ingredients for top together and sprinkle cakes. Do not sprinkle if you bake one big bundt cake (it will turn upside down after baking).

    Meanwhile preheat oven to 400°F (200°C) by fun forced mode or 430°F (220°C) by traditional oven mode. Bake for 20-25 minutes (depending on size) until the skewer inserted into the center comes out clean. One big cake requires about 40-45 minutes.

    Remove the cake/s from cans or pans when warm but not hot. Cool on a wire rack.


     
     

    Category: Yeast cakes.

    Tags: cranberry, Easter, lemon, orange, raisins, yeast.

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