Lemon cake -Sitruunakakku

Aviary Photo_130316673445669371

Sorry for this long lasting silence. I have no other excuse than that I have been super busy. So many changes in one week (will tell you later all the exciting news 🙂 ). I was supposed to post this recipe ages ago, in fact, right after the Finnish Independence Day but oh well it has taken almost two weeks to get this blog post written. Here it is, my tasty lemon cake with white chocolate cream cheese icing. It was super tasty. The cake recipe is a slightly modified version of Humming Bird Bakery’s lemon cake recipe. I hope you enjoy it. I love lemon cakes, they are refreshing and well..I have to make a confession, I ate lemon drizzle cake right after one of the most  amazing moments of my life this year -when our baby girl was born- and therefore the lemon cake flavour has such a unique meaning to me.

300g caster sugar

3 eggs

grated zest of 3 lemons

350g plain flour

1 1/2 tsp baking powder

1 tsp salt

250ml whole milk (I used rice milk)

1/2 tsp vanilla extract

200g unsalted butter (I used sunflower dairy free margarin)

Icing:

50g butter (or dairy free margarin)

150g white chocolate (dairy free white chocolate if needed a dairy free option)

150g cream cheese (soya fresh cheese if hoping for dairy free option)

1. Preheat the oven  to 170 celsius degrees.

2. Beat sugar, eggs and lemon zest with electronic whisker.

3. Mix flour, baking powder and salt in one bowl and milk (rice milk)  and vanilla extract in another. Add flour mix and milk mix to the sugar-egg mix alternating the two. Mix well until the dough is fluffy.

4. Add melted butter (dairy free margarin) in and mix well.

5. Pour to an oiled cake tin and bake in the oven for 1h 15 minutes.

Icing preparation:

1. Melt the butter (or dairy free margarin) and chocolate in a sauce pan.

2. Let the mix cool down and add the cream cheese.

3. Spread the icing on the cool cake base, put the cake to the fridge and let the icing set.

The cake is at its best on the following day!

Anteeksi blogihiljaisuus. On ollut valtava kiire ja uskomaton määrä jännittäviä uusia asioita tapahtunut viime viikon aikana (kerron lisää pian!).Tässä siis sitruunakakkuohjeeni. Leivoin kakun itsenäisyyspäiväksi, mutta kuten mainitsinkin postauksen kirjoittaminen viivästyi odottomattoman paljon. Toivottavasti nautitte kakusta. Sitruunakakku liittyy elämäni yhteen tärkeimpään hetkeen, mutustelin sitruunakakkua viimeksi tyttäremme syntymän jälkeen, itse asiassa heti synnytyksen jälkeen ja siksi sitruunakakun maulla on minulle jotenkin aivan hämmentävän suuri merkitys ja tuo maku tuo muistoja mieleen. Yritän postata seuraavan reseptin pian! Tässä tämä.

300g sokeria

3 munaa

kolmen sitruunan raastettu kuori

350g vehnäjauhoja

1 1/2 tl leivinjauhetta

1 tl suolaa

250ml maitoa (käytin riisimaitoa)

1/2 tl vaniljauutetta

200g voita (käytin maidotontra margariinia)

Kuorrutus:

50 g voita (tai maidotonta margariinia)

150g valkosuklaata (maidotonta valkosuklaata)

150g tuorejuusto (soijatuorejuusto maidottomaan versioon)

1. Lämmita uuni 170 asteeseen.

2. Vatkaa sokeri, munat ja sitruunankuori vaahdoksi.

3. Sekoita jauhot, leivinjauhe ja suola yhdessä kulhossa ja maito ja vaniljauute toisessa kulhossa. Lisää jauhoseos ja maitovaniljaseos sokeri-munavaahtoon vuorotellen. Sekoita kunnen taikina on tasaista.

4. Lisää sulatettu voi (margariini) taikinaan.

5. Kaada taikina voideltuun kakkuvuokaan ja paista 1h 15min.

Kuorrutuksen valmistus:

1. Sulata voi (margariini) ja valkosuklaa kattilassa.

2.Jäähdytä voisuklaa seos ja sekoita tuorejuusto siihen.

3. Levitä kuorrute jäähtyneen kakun päälle, laita jääkaappiin, jotta kuorrute asettuu. Tarjoile!

Parhaimmillaan kakku on seuraavana päivänä kun maut tulevat esiin.

Butternut squash spinach ricotta pie

This recipe is one of my most recent ones. I developed this pie for our Halloween party last weekend as I wanted to do something halloweeny that has pumpkin in it.  I decided to combine all my favourite flavours and it worked indeed. The pie was super tasty.

Ingredients:

500g puff pastry

1 big butternut squash

250g spinach

200g ricotta cheese

black pepper and salt

1/2 tsp ground nutmeg

1-2tbs Kecap Manis

1 egg

1. Precook the butternut squash. Cut it into small cubes and roll in olive oil, add lots of salt and black pepper. Cook the cubes in the oven in 200 celcius degrees for 15-20min so that they turn to brown and look cooked. You can do this phase on the day before and let the cooked cubes sit in the fridge  and absorb all the flavours.

2. Cook spinach in a casserole.

3. Mix butternut squash cubes, spinach and ricotta cheese together. Add salt, blackpepper, nutmeg and KeCap Manis. Let the filling sit for a while to absorb the flavours.

4. Put half of the puff pastry in a large baking dish and form the base. Precook the base in 200 celsius degrees for 10min. REMEMBER to stick small holes in it with a fork so that it does not turn out to be to puffy.

5. Take the precooked base out of the oven and put the filling on the top of the base. Use another half of the puff pastry to cover the pie,  brush the cover with some egg so that it gets a nice golden colour when it is cooked. Remember again to stick small holes on the puff pastry. Cook in 200 celsius degrees for 20-30min so that the pie looks golden brown and cooked.

ENJOY!

Päivi’s Brilliant Whisky Cheesecake

I could name my dear friend Päivi as the cheesecake chef of all. Like one of my chocolate cheesecake recipes, I also owe this whisky cheesecake recipe to Päivi. Last August Päivi and her husband invited me and my Aussieman for an amazing three course dinner. As a dessert she served this breathtaking cheesecake. I asked the recipe immediately, but for some reason I forgot to add it on my site.

My Aussieman loved this cake. He adores all the cheesecakes, but what could be better from man’s point of view than a cheesecake combined with some tasty whisky. I baked this cake for our party last autumn and guests ate it all..nothing was left (even though I secretly hoped I could have eaten some for brekkie).

I know that in Finland there have been wondering cheesecake recipes made of Bailey’s liqueur. By chance, a few days later after I tasted this delicous whisky cake for the first time my mum called and said that their family friends served them heavenly Bailey’s cheesecake the other day. I told her to wait a moment and I promised to bake the whisky cheesecake she wouldn’t ever forget. I baked it next time I visited Finland. My mum absolutely loved this cake and so did my dad (who is not that big fan of sweet desserts). The secret and weapon of this whisky cheesecake is that it is not actually very sweet. The taste of the cake is so unbelievably smooth and balanced. This cake suits also for people who do not like whisky as the flavour of whisky is very nicely combined with some cream cheese.

Base:

150 g crushed cookies (Digestive,McVitie’s)

50 g melted butter

Filling:

2 egg yolk
¾ dl whisky
1 tl vanilla sugar
100 g caster sugar
250 g cream cheese
5 leaves gelatine
1 dl hot coffee
2,5 dl whipped cream
2 egg whites
50 g sugar

Crush the biscuits and mix with the melted butter. Shape the base for the cake by using the cake tin with the removable edges. Soak the leaves of gelatin in the cold water (according to the packet’s instructions) and dissolve them into the coffee. Mix the egg yolks, cream cheese, whisky and sugars together. Add the gelatin-coffee mixture and whipped cream into the cream cheese mixture. Whisk the  two egg whites and 50g of sugar together until the mixture is foamy. Add the foam into the cream cheese mixture.  Pour the filling on the top of the base. Leave it to sit in the fridge for 4-5 hours or overnight. (I found 5 hours enough). If the guests come in the evening the cake is good to make in the morning.

Enjoy with a cup of coffee or by itself!

Frozen Chocolate Cheesecake

Last time when I visited one of my friends (who is also an excellent cook), she served frozen chocolate cheesecake. I couldn’t resist that cake, after every bite I just wanted to take another one and another one. In Finland this cake is also known as Nina Lincoln’s Frozen Chocolate Cheesecake. It is an amazing invention. Chocolate cheesecakes are sometimes too heavy. Whereas this one whilst being frozen is totally the opposite. It almost feels like eating creamy chocolate ice cream on the top of the biscuit base. This recipe is quite an easy one, although the baking takes some time. The cake has to sit in the freezeer at least 4 hours before serving. In fact, if one wants to make sure that the cake has been nicely freezed before melting it again for serving, one should keep it in the freezer over night. This is my summer version of chocolate cheesecake. On a hot day one can hardly imagine anything so delicious as a cold chocolate cheesecake. It replaces ice cream any time. Give it a try! It is yummy!

Base:

9 Hobnob or Digestive biscuits

35 g butter

Cheescake filling:

200g dark chocolate

200g cream cheese

150g caster sugar (approximately 1 1/2 dl)

1 tsp vanilla sugar

2 eggs

2 1/2 dl cream

1. Make the base at first. Crush the biscuits, melt the butter and combine them to make a nice biscuit base.

2. Melt the chocolate. Mix the cream cheese, add 100g of sugar and vanilla sugar.

3. Take the yolks and add then into the cream cheese mixture. Add the melted chocolate into this mixture.

4. Whisk the egg whites so that they turn into a nice fluffy foam. Whisk the rest of the sugar (50g) into this egg white foam. Add the egg white sugar mixture into the cream cheese chocolate mixture.

5. Whip the cream and add that into the mixture.

6. Pour the filling on the top of the biscuit base and place it in the freezer over night.

Serve the cake after it has melted for a while. Half an hour gives enough time so that the cake stays cold but becomes soft.

Heavenly Chocolate Cheesecake

For the following recipe I thank my friend Päivi, who is a master chef particularly regarding to desserts! Just before last Christmas we had girls sauna night and she served this heavenly chocolate cheesecake for dessert. After one bite I was already in love and demanding the secret recipe to surprise my Aussie man -who bye the way LOVES cheesecakes -! I also wanted to make it up to him that I blew up the New York cheesecake by baking an eggy omelette instead of smooth sweet cheesecake only a few months before.. Here I want to share for you all this magical recipe with which you can surprise your darling anytime…if any man is reading my blog I warmly recommed you to bake this cake for your sweet heart tonight..The recipe is so easy that even a clumsiest chef manages to prepare it perfectly. To bake this cheesecake requires  zero pre-knowledge of cooking or baking. That’s why there’s not even a chance to be like me with my New York cheesecake and end up eating an omelette!

For base you need:

150g Domino/Oreo biscuits

50g melted butter

For the cheesecake:

400g cream cheese

1 3/4dl caster sugar

2 tsp vanilla sugar

3 eggs

1 1/2 dl cream

200g dark chocolate

1. Heat up the oven for 160 degrees. Melt the butter. Crush the biscuits. Mix them and prepare the base. You can use a round baking dish approximately 20cm in diameter.

2.  Whisk the cream cheese before adding any other ingredients. When it is running add the sugar, then the vanilla sugar, then the eggs once at a time and in the end add the cream (non-whipped).

3. Take half of the cream cheese mixture and put it on the top of the base. Add the melted chocolate into the other half of the cream cheese mixture and put this chocolate cream cheese mixture on the top of the white layer in a baking dish. Then mix the white and brown mixture with a spoon so that the surface  starts to look marbled.

4. Put the cheesecake into the oven in 160 degrees for 40 minutes. After 40 minutes turn the heat off and letthe cake stay there another hour or so.

5. Leave the cake rest in the fringe for at least 2-4 hours. It is actually at its best on the following day!

ENJOY with some amazing red wine!

HOMESICKNESS KILLER CARROT CAKE

I know Finnish winter can be tough..not just for poor foreigners but also for Finns..especially this winter when it has been snowing over 65 cm in the south and the temperature just keeps on staying under -10 degrees…Well my poor Aussieman was missing home so badly…feeling so homesick that the only comfort he was able to find was a real tasty carrot cake!

This recipe is from Good Food magazine. I tested it and it is unbelievable!!! Its amazing taste won’t let you down. It is moist, carroty and not too sweet! This recipe is devoted for all the women whose boyfriends or husbands are feeling homesick and they want to have something that tastes like home. And for the Finns, this is ”try to love your cold below zero home country” comfort cake!

CARROT CAKE

  • 300g plain flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 200g soft brown sugar
  • 4 eggs
  • 250ml oil
  • 1 orange, zested
  • 1 lemon , zested
  • 200g carrots , finely grated
  • 150g walnuts, chopped, I RECOMMEND ALMONDS, CHOPPED
  • 227g tin pineapple pieces, well drained and chopped (optional)

FOR THE CREAM CHEESE FROSTING

  • 125g unsalted butter at room temperature
  • 50g icing sugar
  • 250g cream cheese
  1. Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.
  2. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.