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!  

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!

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!

Vanilla Cupcakes

Fluffy vanilla sponge with light and airy frosting. Who could say no to that? This easy recipe is perfect for picnics, afternoon tea, birthday parties or any other occasion! 

Ingredient for 12 cupcakes

for the cupcakes:

• 3/4 cups self-rising flour
• 2/3 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup milk
• 1 teaspoon pure vanilla extract

for theVanilla buttercream:

• 2/3 cup unsalted butter, softened
• 3 cups icing sugar
• 1/2 cup whole milk 
• 2 tsp vanilla extract
• gel food colour of your choice
• Confetti sprinkles for decoration (or sprinkles of your choice) 

Instructions

for the cupcakes:

• In a small bowl, combine flours, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. 
• Add the eggs and mix in medium speed. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scrape down the sides of the bowl in between each time. Beat until ingredients are incorporated but do not over beat. 
• Divide batter with an ice cream scoop in to a 12 cupcake tin lined with muffin cases. Fill about three-quarters full. 
• Bake in a preheated oven at 180C degree until a cake tester inserted in the center comes out clean about 20 to 25 minutes.
• Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tin, and cool completely on the rack. 
• Once cupcakes have cooled, use a spatula or a piping bag with a tip of your choice to frost tops of each cupcake. Decorate with sprinkles and serve at room temperature.

for the Vanilla buttercream:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. 
• Add icing sugar, milk, and vanilla. Beat on medium speed until smooth and fluffy, 3 to 5 minutes. 
• Gradually add more milk if needed. At this stage you can add the gel food colour of your choice, mix well and decorate the cupcakes.  Store in an airtight container for up to 3 days.

Easter carrot cupcakes

 

Easter is around the corner and I was thinking to share with you my carrot cupcake recipe which I decorated with mini Easter eggs just to make them a little more festive! Let's grab an apron, get your kids and bake those beauties!

Ingredients for 12 cupcakes:

for the cupcakes:

• 1 1/3 cups plain flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinammon 
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup vegetable oil
• 2/3 cup light brown sugar
• 1/2 cup caster sugar
• 2 eggs
• 1 1/2 cup grated carrots (3 medium carrots)
• 1/2 cup chopped pecans
• 1/2 cups raisins

for the frosting:

• 1/2 cup unsalted butter (120 gr.) (room temperature) 
• 1 cup cream cheese (230 gr.)
• 4 cups icing sugar (420 gr.)
• 2 tsp vanilla extract
• mini Easter eggs & chocolate curls for decoration

Instructions 

for the cupcakes:

• In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, leave aside.
• In another large bowl, whisk together oil, brown sugar, caster sugar and eggs. Gradually add dry ingredients to oil mixture mixing until well combined. Stir in grated carrots, pecan and raisins.
• Divide the batter into 12 cupcake tin lined with muffin cases. Bake in a preheated oven at 180C degrees for 15-20 minutes, until a toothpick comes out clean.
• Remove from pan to a wire rack to cool completely before frosting. 

for the frosting:

• In a bowl of a stand mixer, beat butter for a couple of minutes until is creamy. Then add cream cheese,  icing sugar and vanilla and mix until smooth. Top each cupcake with 2 tablespoons of frosting using a piping bag and a nozzle of your choice. Add 3 mini eggs on each cupcake and chocolate flakes (optional).