• Traditional pound cake should have a pound of every 4 ingredient: flour, sugar, butter and eggs. This one is modified version of pound cake because of buttermilk- and coconut- addition. The almost equal ingredients’ proportion guarantees cake’s moistness and freshness for few days. Buttermilk and coconut make it lighter than traditional pound cake. And crunchy sprinkles on the top give modern point to this story. This is a perfect treat for every coconut fan. Enjoy!

     

    9x5 inch loaf pan

     

     Ingredients:

    • ¾  cup (170 g) unsalted butter, softened
    • 1 ½ cups (300 g) sugar
    • 2 large eggs
    • 1 ½ cups (190 g) all-purpose flour
    • 1 teaspoon salt
    • ½  teaspoon baking powder
    • ½ cup (120 ml) buttermilk
    • 2/3 cup (65 g) desiccated coconut
    • 1 teaspoon vanilla extract

     Coconut icing:

    • 1 ½ cups (180 g) icing sugar
    • 1/8 cup (30 g) coconut milk
    • ½ tablespoon fresh lemon juice
    • 1/3 cup (35 g) desiccated coconut, toasted

     

     

    Grease and line a loaf 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.

    In a medium bowl, whisk together flour, salt and baking powder. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in coconut and vanilla extract. Pour batter into prepared pan. Place the pan in a cold oven and start to preheat. Bake at 300°F (150 °C) about 1 hour and 15 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 10 minutes and then cool completely on a wire rack.

    Icing: whisk together sugar, coconut milk and lemon juice. Drizzle over loaf and sprinkle with toasted coconut.

     

     

     

    The recipe comes from 'Bake from scratch - one layer cakes' magazine.

    Category: Tea and bundt cakes.

    Tags: coconut, Easter.

  • 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.

  • 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.

  • This is cheesecake with structure and texture truffle chocolates like. Very chocolate-y in this nice way. Thick, velvety mixture literally melts in your mouth. On the cookies with cocoa bottom, topped with the thin layer of chooclate ganache. Because it is Easter time I added the chocolate nest decoration on the top however it is not necessary. The cheesecake is delicious by itself. Must have for all chocolate and chocolates fans. Enjoy!

     

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

    round spring pan 9 inch

     

     Base:

    • 170 g tea biscuits
    • ¼ cup butter, melted
    • 2 tablespoons cocoa powder

     Cheese layer:

    • 500 g cream cheese
    • 1 cup (200 g) sugar
    • ½ cup (125 ml) whipping cream
    • 3 eggs
    • 5 ounces (150 g) dark chocolate semi –sweet (54,5%)
    • 5 ounces (150 g) very dark chocolate (70%)
    • 5 tablespoons dark rum

    Top:

    • 2 ounces (50 g) dark chocolate semi – sweet (54,5%)
    • ¼ cup (50 ml) whipping cream

     

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add cocoa powder and melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

    Cheesecake: melt both chocolates together in one bowl In a double boiler or microwave. Let it cool slightly but do not let set the mixture. In a bowl of a stand mixer beat together cream cheese, whipping cream and sugar until smooth and fluffy. Add eggs, beat until combined. Add melted chocolate and rum, beat until combined.  

    Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil. Spoon the cheese mixture over the biscuit base. Place the pan in a bigger pan filled with hot water to the half-way of spring pan sides. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it a little longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan to the fridge for overnight.

    Next day remove cheesecake from the pan and place on a cake stand. Make the top ganache: heat whipping cream until hot. Remove from the heat and add chocolate broken into pieces. Let stand for 5 minutes then stir until combined. Cool slightly then spread over the top of cheesecake.

    The chocolate nest on the top I made of very dark chocolate 70% this way: I spooned to the piping bag melted and slightly cooled chocolate and piped straps over a bowl covered with plastic wrap shaping a nest like shape. After cooling 1-2 hours in the fridge gently remove the bowl and wrap.


     

     

     Category: Cheesecakes.

    Tags: chocolate, Easter, glutenfree, rum.