Marble Loaf Cake

This marble cake is so soft and fluffy, perfect for any occasion. Scrummy for anytime of the day, everyone will love it! It does look fancy but that doesn't mean it is hard to make. You only need one cake batter to create beautiful swirls of vanilla and chocolate. Let's see how to create this mouthwatering beauty bellow!

Ingredients

150gr eggs (3)
225gr Sugar
108gr Oil
180gr Plain flour
11/2 tsp Baking Powder

1 tsp salt
3/4 tsp bicarbonate of soda
180gr milk
1 tsp Vanilla extract
11/2 tbsp Cocoa powder
11/2 tsp milk

Instructions

1. Mix the eggs and sugar with an electric whisk in a large bowl until very pale and fluffy. Add the oil following by the sifted flour, baking, soda, salt and fold it gently with a spatula. Add the milk (180gr), vanilla and mix well until smooth.

2. Divide the batter into two equal portions. Add sifted cocoa powder and 11/2 tsp of milk into one of the portions and mix well until cocoa is incorporated.

3. Line a loaf tin with oil and parchment paper or use a loaf tin liner (I prefer that because it is much easier and there isn't oil needed. Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently mix with a toothpick to create the marble effect. Becareful to not overmix it as there isn't going to be marble. 

4. Bake in a preheated oven at 170-180 degrees,  for 30-45 minutes on until you tested with a toothpick and it comes out clean. 

5. Allow the cake to cool in the tin for 10-15 minutes, then turn out on to a wire rack and cool completely before slicing. 

Chocolate cupcakes

 

Christmas is gone and the new year is just around the corner. I know I was away for a really long time but since I started working again, my life changed completely and I had no time for anything. Its always so difficult to keep a balance in busy life with work. Anyway I would like to wish you all the best for the Christmas and the new year from the bottom of my heart! I am sharing with you this amazing chocolate cupcake recipe just to make everything sweet and sparkly! Happy new year everybody! Take care xx

Ingredient

Cupcakes

1 1/2 cup (143 gr.) plain flour
1 cup (68 gr.) cocoa powder
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
3 eggs
1 cup (150 gr.) caster sugar
1 cup (150 gr.) light brown sugar

1 tsp vanilla extract

2/3 cup (120 ml.) sunflower oil

1 cup (180 ml.) greek yogurt

Frosting

3 1/2 cups (420 gr) icing sugar
1 cup (230 gr.) unsalted butter (room temp.)
2/3 cup (65 gr) cocoa powder (sifted) 
1 2/3 cup (200 gr) cream cheese.
1 tbsp milk
1 tsp vanilla

Instructions

Cupcakes

• Preheat the oven to 180°C. Line 2 x 12-cup muffin tin with cupcake cases. – this recipe makes about 24-28 cupcakes. Set aside.
• In a bowl whisk all the dry ingredient. The flour, cocoa powder, baking powder, bicarbonate of soda, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, sun flower oil, and vanilla until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the greek yogurt. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and yogurt. Mix until combined. Becareful, don't overmix.
• scoop the batter into the liners with an ice cream scoop. Fill only halfway to avoid spilling over the sides.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

1. Frosting

• With a hand or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth. Add icing sugar, cocoa powder and vanilla extract. 
• Add the cream cheese and mix until the frosting is smooth and creamy. if you think the frosting is too thick add a bit of milk. 
• Decorate cold cupcakes with piping bag or with a pallet knife and sprinkle with sprinkles for colour. 

Chocolate bundt cake

Lets start with the basics, who really doesn't like chocolate right? This is the easiest cake ever! No many equipments are needed and also no fancy ingredients. You probably have everything you need already at home. Have a look at the recipe bellow and lets treat your self and your beloveds with a slice of heaven! 

 Ingredients

Cake

2 cups plain flour

3/4 cup cocoa powder

1 3/4 cups caster sugar

1 1/4 tsp baking powder

1 1/4 tsp bicarbonate of soda

3/4 tsp salt

2 eggs

1 cup whole milk

1/2 cup oil

1 tsp vanilla extract

1 cup boiling water

Glaze

110 gr. dark chocolate

110 gr. unsalted butter 

1 tbsp corn syrup or honey 

Instructions 

Cake

1. In a small bowl sift all the dry ingredients (flour, cocoa, baking, soda, salt), set aside. In a bigger bowl mix eggs, milk, vanilla and oil with a hand whisk. Slowly add the dry ingredients into the wet. Add the Boiling water at the end and mix until mixture is smooth.

2. Poor the mixture in a buttered and floured bundt cake tin and bake in preheated oven at 180C for 45-60 minutes or until you tested with a toothpick and it comes out clean.

3. Take the cake out of the oven and leave it on the counter top for 15 minutes. Then flip it over, take the cake out of the tin and leave it out to cool completely.

Glaze

1. Melt all the ingredients in microwave or in double boiler until glaze is smooth.

2. Cover the cold cake and decorate with sprinkles, dry flowers or anything you like. Enjoy!xx

Almond poppy seed cake

 

This delicious almond cake is so easy to make, it has a professional look with its dried flowers decoration. It taste like amaretto and its not very sweet. ideal for autumn mornings as leafs falling from the trees and the cloudy sky slowly starts raining...

Ingredients:

Cake

• 2 1/2 cups caster sugar
• 1 cup sunflower oil
• 4 eggs
• 1 tsp vanilla
• 2 1/2 cup almond flour
• 1 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 3 tbsp poppy seeds
• 1 tsp almond extract or amaretto liqueur 

Syrup

• 100 water
• 100 sugar 
• 1/2 tsp almond extract or amaretto 

Glaze

• 2 cups icing sugar
• 3 tbsp milk
• 1/2 tsp almond extract

• dried flowers for decoration

 

Instructions:

Cake

• Preheat oven to 180°C fan. Grease a 12-cup bundt pan with cooking spray. In a bowl using a hand mixer, beat together oil and sugar. Add eggs one at a time. Add vanilla and almond extracts and mix until combined.

• In another bowl, whisk together flour, almond flour, baking powder, poppy seeds and salt.  Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined. 

• Pour batter into buttered and floured bundt pan and smooth top. Bake until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes. Let it cool in the pan for 10 minutes, then transfer it on to a cooling rack to cool completely. 

Syrup

• Into. small saucepan heat the sugar and water on medium heat until sugar has been melted.
• With a pastry brush pour the warm syrup in to cold cake.

Glaze

•  Whisk together icing sugar, milk, almond extract. Pour over cake, decorate with dried flowers and enjoy!  

Brownies with salted caramel and ganache

I was thinking lately which is my favourite combo with chocolate. There were so many things in my mind that I couldn't decide and I can say that I am still not sure. Anyway for sure I am a big fan of Salted caramel and chocolate. this bitter sweet flavour it is just a magic, in every bite my mouth totally dancing! 

Recipe

for the salted caramel:

• 1 1/8 cup sugar (225 gr.)
• 3 tbsp butter(40 gr.) (room temp.)
• 1/2 tsp flaky sea salt
• 1 cup double cream (200 ml.) (room temp.)

for the brownies:

• 1/2 cup unsalted butter (115 gr.)
• 2/3 cup dark chocolate (100 gr.)
• 1 cup caster sugar (200 gr.)
• 2 eggs
• 1 tsp vanilla
• 1 cup flour (100 gr.)
• 2/3 cup chocolate chips of your choice (100 gr.) (optional)

for the ganache:

• 1 cup dark chocolate (150 gr.)
• 1 1/8 cup cream (225 gr.)
• 1 1/2 tbsp honey 

Instructions

for the salted caramel:

• Add sugar to medium sauce pan over medium heat. Stir occasionally until sugar turned to a brown colour.
• Remove pan from heat and pour in half of the double cream. The mixture will start bubble so be careful and stir slowly. After the mixture settled ad the remaining cream, butter and flaky salt. 
• Bring the pan back to medium heat and stir for about 2-3 minutes. Make sure there is no any chunks and the mixture is smooth. 
• Pour the caramel into a glass jar and pop it in the fridge until cooled and firm. Ideally you can do this recipe couple of hours before making the brownie as it takes a while for the caramel to set.

For the brownies:

• Grease a 9×9-inch (23x23cm) baking pan with melted butter and line with parchment paper, leaving overhang on all sides
• In a heat proof bowl add the butter, chocolate and melt over double boiler. In a bowl of a standing mixer, beat eggs, sugar and vanilla on high speed for about 3 minutes or until pale.
• Add the melted chocolate/butter mixture and mix on low speed. Slowly add the flour and the chocolate chips. 
• Pour into the prepared baking pan, level out. Top with random dollops of caramel, about a tablespoon in size.
• Bake in a preheated oven at 180C for about 25-30 minutes. The brownie will look unbaked so don't leave it in the oven for longer. No one likes over baked brownies, right?
• When the brownies is done leave it on the kitchen bench to cool completely before we frost it.

For the ganache:

• In a microwave proof bowl, add the chocolate, cream, honey and melt carefully. Mix with a spatula until smooth. Leave the mixture in the fridge for a while until set and the texture is spreadable. 
• Spread the ganache over brownie, cut into pieces and enjoy! I call it heaven in every bite.

Traditional scones (plain or fruity)

Hello everyone, I hope you all are safe and sane! I am visiting my family in Greece. My mum is obsessed with british traditional scones so she requested me to make some for her.  This is the best treat for any time really. There is no afternoon tea without scones, is it? I also tried to make clotted cream as it’s almost impossible to find it in north Greece. Clotted cream didn’t come as perfect as I wanted so I will give it a try again to make it perfect so I can share it with you, until then enjoy my favorite scone recipe plain or fruity! I also wanted to ask you do you prefer cream first or jam? Xx 

Ingredients:

3 cups Self raising floor (390 gr)

1/2 tsp salt

1 tsp baking powder

2 tbsp caster sugar

1/2 cup cold unsalted butter into cubes (100 gr)

1 cup warm milk (200 ml.)

1 tsp vanilla extract

2/3 cupsultanas & raisins (100 gr) (optional)

1 beaten egg for egg wash

Instructions:

• Preheat the oven to 220ºC. Place the flour into a bowl, add salt, baking powder, sugar and mix. Add the butter, then lightly rub in with fingertips until mixture looks like breadcrumbs. 
• Make a well in the centre of the crumble and add the warm milk and the vanilla extract.  As the dough forms, bring it together with your hands, it should be soft. At this stage you can add the raisins/sultanas in the dough and mix them a bit.   
• Lightly flour a clean worksurface and a rolling pin. Gently roll out the dough to 2.5-3cm thick. Dip a round cutter in flour. Cut out each scone by placing the cutter on the dough and giving it a quick push down-wards. Don't twist the cutter! Just lift it and ease the dough out. You'll get five or six scones out of the round. Gather the trimmings, re-roll to the same thickness and cut more, repeating until you have a total of eight.
• Line a baking tray with baking paper and arrange the scones on it. Lightly brush each one with beaten egg. Bake in the middle shelf of the oven for 15 -20min, or until well risen and golden (If the bottom is golden must be done). Transfer scones to a cooling rack to cool for 5min or until just warm. Slice them in half and serve with clotted cream and jam of your choice.

 

French Madeleines

I love the shell like detailing on these tiny cakes, it reminds me of the seaside. I know you all love them as much as I do! Scroll down and find the recipe! 

Ingredients: 

• 2 eggs
• 1/3 cup + 1 tbsp caster sugar (80 gr.)
• lemon zest from 1 lemon
• 1/2 cup plain flour (80 gr.)
• 1 1/2 tsp. baking powder (7 gr.)
• 1/2 tsp salt (2.5 gr.)
• 1/8 cup melted butter (25 g.)
• 1 tbsp poppy seeds (15 gr.) optional

Instructions:

• In a mixing bowl add eggs, sugar and mix with a hand mixer on low speed, until it turns in a pale yellow colour. Add the lemon zest. 
• Add the flour, baking powder, salt and mix on low speed.
• add the melted butter and the poppy seeds. Mix until we have a smooth batter. Don't over mix. 
• Refrigerate the batter for at least an hour to get that traditional Madeleine hump. If you prefer you can make it 2 days ahead or leave it over night in the fridge. Thats is going to make even better humped madeleines!
• Brush a Madeleine tin with some melted butter. Scoop the madeleine mix in to the moulds. Fill 1/2 of each shell. You can also use a piping bag for that.
• Bake the madeleines in a preheated oven at 180C degrees for 6-8 minutes. 
• Take them out of the oven and leave them to cool a bit. Transfer them from the tin and dust them with icing sugar. 
• Ready to serve with a hot coffee or tea!

Peanut butter chocolate chip cookies

I am a big peanut butter lover. I can die in the idea of a chocolate fudge cake, filled with peanut butter and jelly. As I had plenty of time I went through my kitchen cabinets to clean them up and see what's going on in there. I found this peanut butter container and I was thinking for a while what can i do with it as the expired day wasn't far. It was the days that I was also thinking a lot of chocolate chip cookies for my morning coffee. Then I said to my self why don't you make peanut butter chocolate chip cookies right? So here I got you the recipe of that little dream bites! 

Ingredients:

• 1 1/4 cup flour (150 gr.)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter (110 gr.) (room temperature)
• 3/4 cup smooth peanut butter(190 gr.)
• 2/3 cup light brown sugar (75 gr.)
• 2/3 cup caster sugar. (75 gr.)
• 1 egg
• 1 tsp vanilla extract
• 1 cup chocolate chips or chopped chocolate (150 gr.)

Instructions:

• In a small bowl, whisk together the flour, salt and baking soda, set aside. 
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, peanut butter with both sugars. Beat on medium speed until light and fluffy. Reduce speed to low, add the vanilla, and egg. Mix well, about 1 minute. Add flour mixture, mix until just combined. 
• Stir in the chocolate chips. (At this stage you can also add any chopped nut or dried fruit if you like).
• Scoop the dough with an ice-cream scoop (about 40-50 grams each) onto a parchment paper-lined baking sheet and leave them in the fridge for at least 30 minutes.
• Spread the chilled cookie balls onto a baking tray lined with parchment paper. Leave enough space in between the cookies as they will spread during baking. 
• Bake in a preheated oven at 180C for about 10-12 minutes. Don't bake them longer as they will not take any colour and you will end up with over baked cookies.
• Cool completely before serving and store them in an airtight container at room temperature up to 1 week.

Banana muffins

If you ask me, I am always flirting with the idea of having cake for breakfast! Any cake really! From a layer cake full of frosting to any amazing breakfast muffin! Those banana muffins are just gorgeous with your morning coffee! 

Ingredients for 6 muffins:

• 1 mashed banana
• 1 egg
• 1/3 cup brown sugar
• 1/3 cup melted butter
• 2 tbsp sunflower oil
• 1/4 cup water
• 1 tsp vanilla extract
• 3/4 cup of flour
• 1/4 cup of oats 
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chocolate chips
• 1/4 chopped pecans
• some more oats for the top

Instructions:

• In a bowl add banana, egg, brown sugar, melted butter, oil, vanilla, water and mix until all combined. 
• In a separate bowl add the flour, oats, baking powder, cinnamon, salt and whisk. 
• Add the dry ingredients in to banana mixture and stir with a whisk until we have a smooth batter. Stir in the chocolate chips and chopped pecans. 
• Divide the batter into 6 lined muffin tin. Sprinkle some oats on the top of each muffin for decoration. 
• Bake the muffin in a preheated oven at 190C degrees for about 20-25 minutes or until a toothpick insert in to a muffin center comes out clean. 
• Leave them in the tin for 10 minutes, transfer in to a cooling rack to cool completely and serve with a cup of coffee. 

Apple crumble cake

This cake it reminds me of my grandma's house. She always have apples in her house. She lives in a small town with many fields around, it's easy to find fresh veggies and fruits. This is my grandma's apple crumble cake. Its perfect for breakfast or even for your afternoon tea and coffee!

Ingredients

for the crumble:

• ½ cup unsalted butter, melted (125 gr)
• 1 ¼ cup plain flour (170 gr)
• 1/3 cup light brown sugar (70 gr.)
• 1/3 cup granulated sugar (68 gr.)
• 2 teaspoons cinnamon 

for the cake:

• 2 cups plain flour ( 270 gr)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup unsalted butter, room temperature (125 gr.)
• ¾ cup caster sugar (156 gr.)
• 1 tsp vanilla extract
• 3 large eggs
• ¼ cup greek yogurt (20 gr.)
• 2 tbsp milk
• 2 medium green apples, cubes (granny smith)
• icing sugar for dusting

Instructions

for the crumble:

• In a bowl of a stand mixer combine all the ingredients and mix with the paddle attachment until mix looks like sand. 
• Leave the crumble a side.

for the cake:

• In a medium bowl whisk together the flour, baking powder, and baking soda.
•  In the bowl of an electric mixer, beat the butter for 2 minutes until it’s light and fluffy.
•  Add the sugar and vanilla and continue to beat for an additional 1-2 minutes. Add the eggs, one at a time. Stop the mixer and scrape down the sides of the bowl. 
• With the mixer on low speed, add the dry ingredients in three editions alternating with the greek yogurt and milk. Finally add the apples and mix by hand. Do not overmix.
• Spread the batter into a prepared pan. Top with crumb and bake in a preheated oven at 180C degrees for 45-55 minutes or until a skewer inserted in the center of the cake comes out clean (or with just a few crumbs). Leave it in the pan to cool for 10 minutes before removing from springform pan.
• Dust with icing sugar and serve with vanilla ice cream!