This cake is so moist, tasty and beautiful. A perfect summer cake with strawberries and blueberries to treat your guest with. You can also choose other berries or fruits if you like. But this time I chose these berries as the summer is just around the corner.
Serve the cake with some light whipped cream, yummy!
Preheat the oven to 170 degrees. Grease a round springform (22 cm) the side and the bottom with butter. Line the bottom with parchment paper. Grease the parchment paper too.
Sift flour, baking powder, baking soda and vanilla sugar together into a bowl.
In a separate bowl, beat butter, sugar and eggs until light in color and fluffy. Add greek yogurt and continue beating until creamy.
Mix in the flour mix slow until combined. Don’t over mix.
Transfer the batter to the springform pan. Top it with sliced strawberries and blueberries evenly on top. Sprinkle with granulated sugar.
Bake until the cake turns golden, and the tester comes out clean in the center, takes about 1 hour, depending on your oven. During halfway through baking, put some extra berries on top of the cake and return to baking.
Let the cake cool before you release it from the springform.
Sprinkle the cake with powdered sugar and serve it with some light whipped cream.
I seriously love hummus! It’s the perfect alternative for a healthier snack. I usually eat it with seed crackers or vegetable sticks, like cucumber, carrot or selleri. Super healthy! Yes I do need to eat healthy stuff too, and this is a big craving during my diet periods.
1 can cooked chickpeas á 400 g (drain the liquid)
1/2 dl tahini paste
Juice from a half lemon
1/2 dl olive oil
2 cloves garlic
1/2 tsp cumin
1/2 tsp paprika pulver
A pinch of cayenne pepper
1 tsp salt
3-4 tbsp water
Olive oil for garnish
cayenne pepper and parsley for garnish (optional)
Place all ingredients in a mixer/food processor. Mix until smooth, at least 1-2 minutes. Add some more water and olive oil if it gets too thick. Check seasoning and add more salt if needed.
Place the hummus into a bowl. Drizzle the top with olive oil and sprinkle a few dashes of cayenne pepper and some chopped parsley.
Unfortunately we don’t eat much cauliflower at home but when we do I usually have it in soup or do a mash with it instead of potatoes if you want to be more healthier.
This cauliflower soup is super yummy and has a taste of coconut and indian spices. It’s also vegan for the ones who desire that. You’ll definitely love this creamy soup.
YOU NEED: 4 port.
1 tbsp coconut oil (or olive oil)
1 yellow onion, diced
1 bay leaf
1 1/4 tsp ground cumin
1 tsp salt
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp red pepper flakes
4 garlic cloves, minced
10 dl water
2 vegetable stock cubes
1 big cauliflower head, roughly chopped to the same size
2 1/2 dl coconut milk in can
1 1/2 tbsp lemon juice
Coconut milk, dry coriander and cayenne pepper for garnish (optional)
In a large pot, heat the oil over medium-low. Add onion and all the spices. Fry and stir until the onions become translucent, about 8 minutes.
Add the garlic and fry another few minutes.
Then add the cauliflower and mix everything together so it coats with the spices. Pour in water and the cube stocks, bring to a boil over high heat. Reduce to a simmer and allow to cook for about 10 minutes, until the cauliflower is soft.
Remove the pot from the heat, take away the bay leaf and use a hand blender and mix until smooth.
Transfer back to the heat and stir in the coconut milk and lemon juice. Taste and season more if needed.
I can’t get enough of this caramel sauce! I have done this sauce a several of times now, and everyone who has tasted it looooves it!! And you will too, trust me. You don’t need a lot of ingredients to do this sauce and you can store it in the fridge in a jar for up to 2 weeks.
2.5 dl granulated sugar
1.3 dl water
2.5 dl heavy cream
1 tsp vanilla extract
1 tsp sea salt
1 tbsp butter
In a large saucepan over medium heat, add the sugar and water, bring to a boil. Allow the mixture to come to a light brown colour without stirring, takes about 8 minutes. Swirl the pan around to make sure the mixture gets even brown.
Remove from the heat and gradually pour in the heavy cream, stirring constantly. Stir in the vanilla and salt. Add the butter and stir to melt.
Pour the caramel into a heat-proof jar and allow to cool completely before using.
The caramel sauce will thicken as it cools, and when refrigerated.
You will for sure do this delicious sauce many times after you done it once!
Yesterday we went to our friends cabin and had a wonderful evening with some Easter celebration and a super nice dinner. It’s so nice to get away a bit and just chill with friends. We actually did this last Easter as well so it has become some sort of a tradition. So cozy. We stayed there for one night and are now back home in Reykjavik.
At the moment I’m preparing another dinner at our place with my bf’s sisters coming over. It will just be a chilled Saturday with delicious food. Perfect. :)