Hello! On this page you can see all the recipes from my blog posts. Enjoy!
Apple Streusel Cake
- 1 ¼ cups all – purpose flour
- ½ cup plus 1 tbsp butter, at room temperature
- ⅔ cup granulated sugar
- 1 tsp ground cinnamon
- 2 large eggs, lightly beaten
- ½ tsp vanilla extract
- 1 Granny Smith apple, peeled, cored, and cut into chunks
- ½ cup golden raisins
Ingredients for the streusel topping
- 1 cup all – purpose flour
- ½ cup granulated sugar or light brown sugar (packed)
- ⅓ cup ground almonds
- 1 tsp ground cinnamon
- 5 tbsp butter, cubed
- Preheat the oven to 350 ℉ (180 ℃.) Lightly grease an 8in (20 cm) round springform pan, and line the bottom with parchment paper. Sift the flour into a bowl, add the butter, sugar, cinnamon, eggs, and vanilla, and beat with an electric mixer until light and creamy. Scrape the batter into the pan, and scatter the apple and raisins on the top.
- To make the topping: In another bowl, stir together the flour, sugar, ground almonds, and cinnamon. Rub the cubed butter into the mixture with your fingertips until it resembles coarse bread crumbs. Scatter an even layer of the topping over the fruit, pressing down gently. Bake for 1 hour 20 minutes or until a skewer inserted into the cake comes out clean or with only a bit of moist fruit clinging to it. Let cool in the pan for at least 20 minutes before releasing the sides of the springform.
Read more about the Apple Streusel Cake.
Honey Loaf Cake
1 cup butter, room temperature
⅔ cup light brown sugar (packed)
⅓ cup plus 1 tbsp honey, warmed until fluid
4 large eggs, lightly beaten
3 ¼ cups all – purpose flour
1 ½ tsp baking powder
1 tsp cinnamon
Ingredients for the icing
⅔ cup confectioner’s sugar
1 tbsp honey
1 – 2 tbsp hot water
Preheat the oven to 350 ℉ (180 ℃). Butter a 9 x 5in (23 x 13cm) loaf pan and line the bottom with parchment paper.
To make the cake, beat the butter and brown sugar with an electric mixer or wooden spoon until pale and creamy. Beat in the honey. One at a time, beat in the eggs, beating well after each addition. Add a little flour if the mixture begins to curdle.
Sift together the flour, baking powder, and cinnamon. Stir into the butter mixture. Spread in the pan and smooth the top. Bake for 50 – 60 minutes, or until a wooden toothpick inserted in the center comes out clean. If the loaf is browning too quickly, tent with foil. Cool in the pan on a wire rack for 10 minutes. Invert and unmold onto the rack, peel off the paper, and let cool.
To make the icing, mix the confectioner’s sugar and honey, then stir in enough hot water to make a fluid icing. Drizzle the icing over the cake, letting it drip down the sides.
Read more about the Honey Loaf Cake.
4 hard – boiled eggs
Ingredients for the filling
2 tbsp real mayo
Dash of celery seed or celery salt
⅛ tsp of dried mustard
Few shakes of dill weed
Pinch of salt
Pinch of pepper
⅛ tsp of vinegar
Paprika (used for decoration)
Take the hard – boiled eggs and use a knife to cut the eggs in half. Push the yolks out of each egg into a bowl.
Put the mayo, celery seed/salt, dried mustard, dill weed, salt, pepper, and vinegar in the same bowl as the yolks. Then take a fork and mash it all together. If the mixture seems to dry, try adding a little bit more mayo.
Use a spoon to put the yolk mixture into the hollowed out eggs. Once you have filled each of the eggs, sprinkle a little paprika on top of each egg for decoration.
Read more about Deviled Eggs.