You will see your batter getting curdled like the picture above, but don’t worry. It will be fine! So moist and delicious, definitely my favourite cake at the moment.
When I was in Maldives we stayed at the most amazing resort and the breakfast buffé they had was so good. And one thing I always ate was this orange cake. I had never tried it before but I got hooked directly. It’s so good and so moist! As soon as I got home I started to google it and finally found a good recipe. You need to try this cake out and it’s not hard at all! I promise you’ll love it.
You don’t really need to do the glaze, it’s just good as it is but I just thought it would look a little bit more fun and tasty.
3 1/2 dl plain flour
1 tsp baking powder
½ tsp salt
110 gram butter (room temp)
2 1/2 dl caster sugar
3 large eggs
0.6 dl vegetable oil
1 1/2 dl fresh orange juice
1 tbsp orange zest, from one orange
1 tsp vanilla extract
3 tbsp black poppy seeds
0.7 dl milk
2 1/2 dl icing sugar
3 tbsp orange juice (add a little at the time until a smooth glaze)
Preheat oven to 170° C and grease a loaf pan or 9 or 10 inch round cake tin with batter and bread crumbs.
Combine poppy seeds and milk and set aside for 30 mins.
Sift the flour, salt and baking powder and keep aside.
Beat butter and sugar until light and fluffy. Add eggs, one at a time while continuing the beating.
Add oil, vanilla extract, orange juice, poppy seeds (with the milk) and orange zest. Mix well. You will see your batter is getting curdled, but don’t worry. It will be just fine!
Add in the flour mixture, in 3 batches at a time. Gently fold it in using a spatula. Pour the mixture into the prepared pan or tin.
Bake for 55-60 mins or until the toothpick inserted in center comes out clean.
Remove from the oven and let it rest in the pan for 5 mins. Remove the cake from the pan and cool completely.
Me, Birgitta , Linnea and her cutest little Tora got to try Hverfisgata 12 new brunch this weekend, or should I call it “The pizza place without a name”. The menu was very good, they had a lot of different courses which are ment to be shared and I just love that. You can just order in a few dishes and then you get the chance to taste more things.
My big favourite must be the Korean spicy fried chicken with kimchi, fried rice and egg. I love korean food and this was something different to have on the brunch menu and definitely a must try. But everything was very tasty and I definitely recommend to try them out. And the restaurant is very cozy as well. The only minus was the wait for the food, but we ordered quite many dishes at the same time so I guess they weren’t prepared for 4 super hungry girls haha. But as the food was very good it was definitely worth the wait. Can’t wait to come back. :)
The perfect chocolate dessert for the ones who are craving something sweet but still want to stay healthy. This rich chocolate mousse is actually good for you! It offers you healthy fats, fiber, and a host of vitamins. It’s also vegan and gluten free! So no excuses to not make this delicious dessert. ;)
This easy avocado chocolate mousse takes only a few minutes to make!
2 large ripe and soft avocados
6 dates, soaked in hot water until soft
3 tbsp cocoa powder
2 dl almond milk
1 tsp vanilla extract
2 tbsp agave/maple syrup or honey if not vegan
A pinch of salt
My choice of garnish: whipped coconut cream, sliced strawberries and coconut flakes
Halve and pit the avocados, then scoop them into a food processor/mixer.
Add the soaked dates, cocoa powder, almond milk, vanilla extract, syrup/honey and salt. Blend until very smooth and creamy, stop to scrape down the sides in between.
Spoon into glasses and let refridgerate for at least 30 min before serving.
I looooove Avocados, I have probably mention that many times before.
I got so stuck on the “Avo shake” from “Joe & the Juice” awhile ago and bought it all the time. But I mean they use Vanilla milk, I have no idea what it contains but I thought I definitely can do a similar one at home and much more healthier.
YOU NEED: 1- 2 port
½ sliced frozen banana 2 avocados 2 dl almond milk
½ tsp vanilla powder
1 tsp lime juice
1 tbsp honey
Mix everything together in a mixer until smooth, add more almond milk if it gets too thick.
A delicious vegan and gluten free cheesecake with a nutty base, nutella layer and a cinnamon “cheesecake”. The perfect cake you can store in the freezer and take out 20 min before serving.
It’s not difficult to make, you just need to prepare two things. You need to soak the cashew nuts in water over night and soak the dates at least 30 min in hot water. That’s it! :)
Pssst, save the water from the soaked dates, you will use that in the nutella layer. And I actually tripled the ingredients for the nutella and saved some in a jar for later use. It’s so good to use on your Acia bowls, porridge or with your pancakes! A much more healthier choice then regular nutella.
12 soaked dates, pits removed
4 dl blanched almonds, roasted in the oven and cooled
16 soaked dates, pits removed
1 dl water from the soaked dates
3 tbsp hazelnut butter
2 tsp cacao powder
2 tbsp coconut oil
2 tbsp almond milk
1/2 tsp salt
Cinnamon cashew cheesecake:
400 gram raw cashews, soaked overnight
2 1/2 dl almond milk
1 dl melted coconut oil
1 dl agave syrup (or honey if not vegan)
3 tbsp almond butter
seeds of 1 vanilla bean
1 tsp cinnamon
Add the roasted almonds and the soaked dates to your blender and mix for about 30 seconds, until they turn into a sticky base.
Line a 9-23 cm pan with parchment paper, pour in the base mixture (save some for garnish) and press it down firmly.
Add the dates along with the rest of the ingredients to your mixer and mix for a few minutes, until the “nutella” is smooth and there are no chunks of dates left (add more liquid if it gets too thick).
Pour the “nutella” over the base and spread evenly with the help of a spatula.
Place the pan in the freezer for a few minutes, while you doing the “cheesecake”.
Rinse and drain the soaked cashews.
Add them to the mixer and process for a couple of minutes, stopping a few times to scrape down the sides of the bowl. Process until the cashews turn into a smooth paste.
Add the rest of the ingredients and mix for a few minutes until you get a rich, creamy mixture. Be patient and blend until the cashew cream is completely smooth.
Get the pan from the freezer and pour the cream over the nutella layer.
Gently shake the pan a little to even out the surface and remove any air bubbles that might be trapped in the cream. Garnish with the rest of the “base” mix.
Place the “cheesecake” in the freezer for at least 8 hours.
Remove the “cheesecake” from the freezer and let it stand for about 20 minutes before slicing it to pieces. You can then freeze the spices separately and just have a slice of cake whenever you want.
A delicious and creamy sauce made of cauliflower, making it much more healthier and lighter without all that cream in the sauce. I’m using Almond milk instead and as you mix cooked cauliflower it gets that super creamy consistence. Just perfect. I used this sauce over some whole grain pasta and chicken and topped it with some oven fried bacon, so yummy! Better choice for healthier food. :)
1 Cauliflower, cut into smaller pieces
1 onion, chopped
1/2 tsp salt
2 garlic cloves, chopped
2 dl chicken or vegetable broth
3 dl almond Milk
Place cauliflower, onion, salt, garlic, and chicken broth in a saucepan and cover with a lid. Heat on medium high and steam the mixture for about 5 minutes, or until the cauliflower is soft.
Add everything from the saucepan to a blender and pour in the almond milk. Blend until the sauce becomes smooth and creamy. Taste the sauce and add more salt and pepper, if needed.
I must say that I LOVE acai bowls! I tried it first time when I was in New York and after that I ate it almost everyday when I was in US. You can easily find places to buy acai bowls everywhere in US, but here in Iceland I haven’t found it anywhere. Luckily I found acai powder in the supermarket, I was so happy that I could finally make my own acai bowls! And I’m not gonna lie, it’s quite expensive but it’s so worth it.
You might wonder what Acai is? And it pronounced Ah-sigh-EE!! Acai is a berry that comes from Central and South America. You can buy them in a powder or frozen form. They say it’s a ‘superfood‘ because of it’s antioxidant properties. Specifically the ability to boost immunity, repair and prevent cell damage and improve heart health. The berries have a yummy slightly fruity but rich taste.
Acai bowls are very easy to make, it’s basically like a smoothie but you want that right texture. You want a consistency that is thick enough to be scoopable, so not too loose. Almost like a sorbet. And then you just top it with what you desire.
YOU NEED: 2 port.
2 handful frozen raspberries
1 handful frozen blueberries
2 tbsp chia seeds
1 tbsp acai powder
1-2 dl coconut milk or any kind of milk (start with 1 dl and add more if needed)
Blend all of the ingredients until thick and smooth
Transfer the mixture to a bowl and add your desired toppings.
What I topped my bowl with: My homemade granola
sliced strawberry and banana
1 tsp peanut butter
When you have made homemade granola for the first time you’ll never want to buy ready granola in the store anymore. It’s so easy to throw together and after the first time you’ll have all the ingredients at home and can just make new granola anytime.
You have many options to sweeten your granola, I used honey but if you’re vegan you can use for example: agave syrup, coconut nectar or maple syrup.