Here are some more cakes I dug out from my old recipe
book and adapted for some occasions, like my son and daughter in law visiting
us (cheese cake), celebrating my daughter’s new job (lemon cake), or the
saffron buns I made for Saint Lucia last December, according to the Swedish
tradition.
Cheese
cake with white and dark chocolate
You need: 200 g of digestive biscuits, 75 g of melted
butter, 500 g of full fat cheese, 100 g of natural yogurt, 150 of caster sugar,
4 eggs, 200 g of white chocolate, 200 g of dark chocolate.
Grind the biscuits and add the melted butter. Line a
round spring-form cake tin with baking paper and spread evenly the ground biscuits
at the bottom.
Mix the cheese and the yogurt in a bowl, add the sugar
and the eggs. Divide the mixture in two bowls and melt the dark and white
chocolate separately microwaving them for two minutes. Add the chocolates to
the two mixture separately so you have one with white chocolate and the other
with dark chocolate. Pour the two mixture in the tin alternating white and
dark. Bake for 45-50 minutes at 180° C.
Lemon
cake
You need: 300 g of plain flour, 170 g of white caster
sugar, 50 g of butter, 3 eggs, 2 tbsp of natural yogurt, the grated rind and
the juice of one lemon, 1 and a half tsp of baking powder, 1 tsp of bicarbonate
of soda; candied lemon peel sticks and100 g of white chocolate to decorate.
Grind the lemon rind with the sugar. In a bowl beat
the butter and add the lemon rind and sugar mixture, add the yolk of the eggs
and the lemon juice as well. Stiff the egg whites till firm and add it to the
mixture together with the rest of the ingredients. Bake it in a greased round
cake tin for 30-45 minutes at 180° C. When cool decorate it with lemon peel
sticks and melted white chocolate, adding some drops of lemon juice in it.
You can have an ‘orange’ version of this cake using the
rind of an orange and orange juice instead of the lemon, and orange peel sticks
and dark chocolate to decorate.
Pear
pie
For the dough you need: 250 g of self raising flour,
50 g of melted butter, 2 eggs, 100 g of sugar.
For the filling you need: 700 g of pears, 1 egg, 100 g
of sugar, 300 g of double cream, 1 tsp of fennel seeds.
Peel and core the pears and cut them in cubes in a
bowl. Add the cream, the egg, sugar and fennel seeds. Roll out half of the
dough and line a greased pie tin, pour into it the pear mixture and cover it
with the rest of the dough you have rolled out as well. Bake for 30-45 minutes
at 180° C.
Saffron
buns
You need: 500 g of strong flour, 100 g of golden
caster sugar, 75 g of melted butter, 1 beaten egg and 1 more egg to glaze, half
a tsp of salt, 5 g of saffron, dried yeast (7 g), 300 ml of lukewarm milk, and
raisins to decorate.
Mix the flour with the sugar, the salt and the yeast,
add the butter and the egg. Warm the milk and add the saffron; add it to the
mixture and knead the dough (add some flour if necessary). Give them a round or
an S-shape and decorate it with raisins. Set them on a greased oven tray and
cover it with a film. Let it rest in a warm place for 2-3 hours. Finally, glaze
the top with a beaten egg and bake for 30 minutes at 200° C.
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