Marble cake with chocolate ganache glaze

Foto: Mari Eriksson

Sometimes you just want simple with a twist of gorgeous.. Then this is the recipe for you. My affection with this cake seriously knows no bounds. Largely due to the best chocolate glaze in existence. Glaze doesn’t do this ganache any justice.



  • ¾ cup/170 grams unsalted butter softened
  • 2 ½ cups/300 grams cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon plus 1/4 teaspoon, divided
  • ½ teaspoon salt
  • 1 ⅔ cups/334 grams plus 1 tablespoon sugar
  • 1 cup, plus 2 tablespoons/270 milliliters buttermilk
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 ounce/28 grams unsweetened chocolate
  • For the chocolate ganache glaze:

  1. 1 cup heavy cream
  2. 8 ounces semisweet chocolate, chopped into pieces
  3. pinch of salt



  1. Preheat the oven to 350 degrees. Grease a 9-inch tube pan with butter and dust with flour.
  2. Make the cake: In a medium bowl, sift together flour, baking powder, 1/2 teaspoon baking soda, the salt and 1 2/3 cups sugar.
  3. Put the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until well blended; do not beat. Combine the buttermilk and vanilla and stir into the flour mixture, until just blended. Add the eggs and mix until just incorporated. Set aside.
  4. Melt 1 ounce chocolate in a medium heatproof bowl set over a pot filled with a few inches of simmering water. Remove from the heat and add the remaining 1/4 teaspoon baking soda, 1 tablespoon sugar and 2 tablespoons very hot water. Whisk together until just blended. Fold 1/4 of the batter (about 1 cup) into the chocolate mixture, to create chocolate batter.
  5. Pour the batter into the prepared tube pan, alternating the yellow and chocolate batters (two layers of each, beginning with the vanilla batter and ending with the chocolate batter), then run a knife through the batter to marble it. Bake for about 45 to 50 minutes. Start checking the cake after about 35 minutes; the cake should be a little soft in the middle, just barely bouncing back when touched. Remove from oven and let cool 30 minutes. Place the cake onto a platter.
  6. Once cake is cooled, prepare the chocolate glaze. Place chopped chocolate into a medium bowl. In a small saucepan, bring heavy cream to a boil. Pour over the chocolate and add a pinch of salt. Do not stir for 10 minutes. Once 10 minutes have elapsed, whisk mixture until smooth and creamy. Let stand for 5 minutes before pouring over the cake. Slowly cover cake with ganache and let stand for 10 minutes. The ganache will harden as it sets on the cake.

    All the best 

Pumkin and almond cake with mascarpone frosting and rosé pears

Foto:Mari Eriksson

This cake is pure heaven! I know I say that about everything I show you here on the blog but this is truly the best piece of cake I have tasted in a long while. I also admit that there are a few steps to go through before you can take a bite into this pure delight. But it is so worth your while and I will help you through every step. For this recipe I also made home made pumpkin puree. Very easy nothing to worry about and it taste so much better that something that comes out of a jar. I even doubt that we have caned pumpkin here in Sweden like many other countries has. We haven't yet been bitten by the pumpkin crazy. I don't know why because pumpkin is now one of my favorite food. But I first realized that when I lived in Australia. I roast it to go with my lamb or puree it to have in my cakes. I always use butternut which is my favorite. 

How I made home made pumpkin puree:
Trim off the stem, then cut the pumpkin in half through the top. Remove all the seeds and stringiness from the center of each pumpkin half. Place the pumpkin halves cut-side down on a sheet tray. Placing them cut-side down keeps the pumpkin moist without needing to add oil. Roast for about 45 minutes, until the skin is dark and puckered. Flip the pumpkin halves over. The pumpkin should be very soft. Scoop all the pumpkin out of the skin with a spoon when it has cooled enough to be handled , then transfer to a food processor. Puree for about 30 seconds until completely smooth. Now the pumpkin puree is ready to use!


For the cake:
1 cups light brown sugar
1 cup caster sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon sea salt
4 large eggs
1 1/4 cups canola oil
7 oz pumpkin puree
1 cup  ground almonds


300ml double cream
250g mascarpone cheese, softened
1 teaspoon vanilla
2 tablespoon powdered sugar

Poached pear:

6 pears  just ripe
1 lemon peeled and cut into thin strips and the juice
2 cups rosé wine water
1 cup water
1 cup brown sugar or muscavado sugar
1 teaspoon vanilla extract 
1 star anise 
2 whole cinnamon sticks 

Preheat the oven 175° C/ 350°F. Prepare your baking pan by coating with cooking spray or butter.
In a medium bowl, whisk together the sugar, flour, baking soda, cinnamon and salt. In a large mixing bowl, beat the eggs until light and frothy. Beat in the oil. Add the flour mixture in two additions, until just incorporated, scraping down the sides of the bowl. Stir in the pumpkin (See my recipe above) and ground almonds.
Pour the batter into a springform pan and place in the oven. Bake for 30 minutes then lower the temperature to 150° C/ 325°F and bake for another 20 min, or until a toothpick inserted in the center comes clean.
When the cake is baked, remove from oven. Let it sit until cooled completely. Remove from baking pan. Invert onto your wire rack or serving plate. Wrap the cake well and refrigerate until ready to frost. This can be done a day or two in advance.
Make the frosting by whipping together all the ingredients in a small bowl. Make sure not to overbeat.
Peel pears and cut a thin slice off the bottom of the pears so they can stand upright, keep stalks attached. Place sugar, wine, water, lemon juice and peel, anise and cinnamon sticks in a medium saucepan. Bring to boil, over medium heat, stirring to dissolve sugar. Reduce heat to low simmer for 5 min. Add pears and gently simmer for 20 min turn them occasionally so that all of the pear get covered by the liquid.
 Frost the cake, put the pears on top and drizzel the cooled poaching liquid over the whole cake. Dust with extra cinnamon.


All the best 


Melting moments

Foto:Mari Eriksson

 Today I wanted something easy but yet delicious. My first encounter with these beauties was when we use to live in Australia. They were everywhere.They are a classic cookie in the anglo saxon part of the world. I was easily swayed and need no introduction. It was love at first sight. These cookies are the most crumbly, buttery, and delicious cookies ever. So easy to make so there is no reason not to try this for your afternoon tea today. I found my recipe here.


  • 125g butter, softened
  • 3/4 cup (115g) plain flour
  • 1/4 cup (45g) icing sugar mixture
  • 1/3 cup (50g) custard powder
  • 60g butter, softened, extra
  • 2/3 cup (110g) icing sugar mixture, extra
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice

How to

  •  1
    Preheat oven to 160°C. Line 2 oven trays with baking paper. Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
  •  2
    Use your hands to roll teaspoonful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.
  •  3
    Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.

Good luck!


Vanilla pear and fruit crumble with a scoop of vanilla ice cream

Foto:  Mari Eriksson

These lovely mini berry crumble are perfect autumn comfort food. I love the combo of warm vanilla  pear with the crunchy nuts and the cool ice cream. Enjoy!

Vanilla pear and fruit crumble

(Serves 4)
For the Berry Filling:
  • 3 cups mixed berries 
  • 15g butter
  • 5 pear peeled, cored and cut in 3 cm pieces
  • 1/2 cup natural cane sugar
  • 1 teaspoon vanilla extract
For the Topping:
  • 1 cup all-purpose flour
  • 1/4 cup almond meal
  • 1/4 cup rolled oats
  • 1/4 cup natural cane sugar
  • 1/4 cup light muscavado sugar
  • 1 teaspoon ground cinnamon
  • 60 g of nuts I used para nuts and pecannuts
  • 1/4 teaspoon salt
  • 6 tablespoons butter, melted

Step 1: Preheat oven to 180 C. Melt butter in a saucepan. Add pear, sugar and vanilla extract stir and cook 5 minutes or until pear is tender. Take away from heat and add the berries.

Step 2: In a separate bowl, mix together the flour, almond meal, oats, sugar and cinnamon together.

Step 3: Pour the melted butter  for the topping over the flour mixture.

Step 4: Using a spoon, combine the melted butter with the flour mixture until crumbles form.

Step 5: Place ramekins on a baking sheet and evenly distribute the mixed berries and pear into the four (4 inch) ramekins.

Step 6: Evenly distribute the prepared crumble over the top of each ramekin. Bake for 20-25 minutes or until tops are golden. Allow the crumbles to cool slightly before serving with a scoop of vanilla ice cream.

Donut Holes

Foto: Mari Eriksson 
I have to confess that I always thought that making donuts would be way beyond my horizon but oh was I wrong. When I stumbled over this recipe I thought that I would give it a go because it sounded so easy and belive me if I can make these so can you. They turned out beautiful and the kids loved them. The only problem now is that they want me to do donuts everyday!

Donut Holes- Fried, No Yeast


Vegetable oil or canola oil for frying 
2 cups all-purpose flour  
3 Tbsp sugar 
1 Tbsp baking powder  
1 tsp salt 
5 Tbsp butter cold  
3/4 cups milk

For rolling

1/3 cup granulated sugar 
1 1/2 tsp ground cinnamon


  1. Combine flour, sugar, baking powder and salt and mix.
  2. Using a pastry cutter cut butter into your flour mixture until it resembles coarse crumbs.
  3. Add milk and mix until all ingredients are combined.
  4. Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable.
  5. Break off approximately 1 1/2 Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
  6. Fill a medium-sized saucepan 2-inches deep with your oil over medium-high heat. Use a candy thermometer (make sure it isn't touching the bottom of the pot) to monitor your temperature.
  7. Heat oil to 177 C (you will have to monitor the heat pretty regularly and may need to increase/decrease your stove temperature to keep it consistent).
  8. While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.
  9. Prepare two plates for your cooked donut holes by lining them generously with paper towels.
  10. Once oil has reached 177 C, very carefully fry your donut holes, about 4 at a time, carefully lower them into the oil with a slotted spoon to avoid the oil to splash.
  11. First fry only one donut hole and check how thoroughly it is cooked. After 3.5 minutes has passed, cut into it to check whether it is underdone, just right, or overdone, and then fry the rest of your donut holes accordingly. Fry donut holes for approximately 3.5 minutes, remove carefully with a slotted spoon, and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate.
  12. Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.
  13. These donuts are best enjoyed strait away they don't keep for long.
Good luck!!

All the best


Honey wholemeal scones for Sunday breakfast

Foto: Mari Eriksson

Today is scones day. All my four boys (yes I am counting my husband) loves scones on Sundays for breakfast. And as I am the good housewife I make their wishes come true.

Honey wholemeal scones 


2 cups (300g) white self-raising flour
1 cup (160g) wholemeal self-raising flour 
1/2 tsp ground cinnamon 
20 g butter 
1/4 cup (60ml) honey 
1 cup (250ml) milk, approximately


  1. Preheat oven to 200°C (180°C fan-forced). Grease 19cm x 29cm rectangular slice pan. Sift dry ingredients into medium bowl, rub in butter, stir in honey and enough milk to mix to a soft, sticky dough.
  2. Turn dough onto floured surface, knead until smooth. Press dough out to 2cm thickness, cut into 5.5cm rounds, place into prepared pan.
  3. Bake about 20 minutes.

All the best


Raspberry upsidedowncake

Foto: Mari Eriksson

This gorgeous cake I made for our lovely French friends this summer and it was a hit. It is all I want in a cake moist and sweet with my favourite almond meal. I know I want to put it in everything I bake now but I cant help it I love that frangipani taste. I used fresh raspberries from the garden and lightly whipped cream on the side.Here is the recipe. Enjoy!

Raspberry upside-down

400g raspberries
200g caster sugar
150g butter
1 lemon
3 eggs
2tsp vanilla powder
200g flour
2tsp baking powder
100g almond meal

Preheat the oven to 175C .
1. line the baking pan with a sheet of baking paper and sprinkle some sugar on the bottom. Put an even layer of the raspberry on top of the sugar and then add another 2 tbsp of sugar over the berries. Save some berries for decorations.
2. Melt the butter in a saucepan.
3. Grate the peel of the lemon and squeezed out the lemon juice.
4. Separate the egg whites and the yolk. Beat the egg whites with the sugar.
5. Add flour,baking powder, lemon peel and juice to the egg mix.
6. Then add the melted butter.
7. Whisk the egg whites to a stiff then gently fold them in the batter.
8. Pour the batter over the raspberries. Bake in the middle of the oven for 45min. Serve upside down with raspberries on top and whipped cream on the side.

Chocolate cake with beetrots and heavenly glaze

 Photo: Mari Eriksson

I have been looking for the perfect moist and chocolaty recipe for a long time and now I gave up and invented this recipe with a few of my favourite ingredients. I LOVE almond meal in everything. For this recipe I made it myself I like that it gets a little coarser when you mix it yourself. I enjoy baking with vegetable because it adds that extra moist. This chocolate cake is a dream to chocolate lovers. The beets add moist and the almond meal a nutty texture wish I love. Almond meal you can buy or easily make yourself by mixing almonds in a blender.This cake is not super sweet but gives you a true chocolate experience.

 Serves 8-10 people

200 g butter
200 g dark 70% chocolate
250g raw beetroots
2 dl almond meal
2dl spelt flour
2 dl cream
3 egg
1½ dl white sugar
1 dl raw sugar
5 tbsp cacao
1 tsp vanilla sugar
pinch of salt

Chocolate glaze
100 g dark chocolate 70%
20 g butter
1dl cream

1. Put the oven on 200 C. Melt the butter in a pot and take of from the heat. Put the chopped chocolate and stir until melted . Add the almond meal, cacao and cream.
2. Peel the beets then grate them and add to the chocolate mix.
2. Separate the whites from the yolk and whip the whites until stiff .
3. Whip the egg yolks with the sugar and vanilla sugar until fluffy.
4. Gently stir in the egg yolks with the chocolate mix in a bigger bowl . Then carefully turn the whipped egg whites.
5. Pour the batter in a greased baking pan , 22–23 cm in diameter. Bake the cake in the lower part of the oven for 45–50 min.
6. For the glaze coarsely chop the chocolate and cut the butter in cubes. Heat the cream in a saucepan and take of the heat when it starts to boil. Add the chocolate and butter and stir until  it all melts. drizzle it offer the cooled cake.

Good luck!

Paleo Chocolate Banana Muffins


Photo: Mari Eriksson

 Today I decided to make some simple but delicious muffins. They are moist and not too sugary. Very popular with my boys.


    2 medium super ripe bananas
    1 cup brown sugar
    2 teaspoon vanilla extract
    2 eggs room temp
    100g melted and cooled butter
    2 cups of almond meal
    3 tablespoons  coconut flour
    60g cocoa powder
    1 teaspoon baking powder
    1/4 teaspoon salt
    200 g coarsley chooped 70 % chocolate
    additional  chocolate for sprinkling
    1 cup of milk with 1 1/2 tbsp of lime


    Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
    In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
    Add the brown sugar and vanilla and stir.
    Add in the eggs and oil and stir until well combined.
    In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
    Stir just until combined and then stir in the coarsely chopped chocolate.
    Spoon the batter into the muffin liners and sprinkle the additional chocolate on top.This is important because it gives the muffin a beautiful glaze.
    Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
    Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
    Place in an airtight container and store in the refrigerator for up to 5 days.


Pear and Almond Galette

 Photo: Mari Eriksson

This is one of the best pear recipe I have found recently. The lovely crust with the moist pears served with homemade vanilla custard is a pure dream. The recipe I found here

Pear and Almond GaletteYou’ll need a 14-inch pizza pan or large rimmed baking sheet for baking the galette.


1 cup (5 ounces) unbleached all-purpose flour, preferably organic
¼ teaspoon salt
1 teaspoon sugar
4 ounces (1 stick) cold unsalted butter
3 tablespoons ice water, plus more if needed

Ground Almond Base

¼ cup sliced or slivered almonds
2 tablespoons unbleached all-purpose flour
2 tablespoons sugar
½ teaspoon ground cinnamon

Pear Filling

3 large ripe pears, Bosc or d’Anjou
2 tablespoons cold unsalted butter, cut into bits
4 tablespoons sugar

1. To make the pastry, combine the flour and salt in a medium bowl.  Slice the cold butter and add to the bowl.  Use a pastry blender to cut the butter into smaller pieces, about ½ inch or so. Then reach into the bowl, and with your fingertips, rapidly press and flatten the butter pieces into flakes.  Work quickly so the butter doesn’t soften and don’t be concerned about flattening every piece of butter.  Add the ice water 1 tablespoon at a time, and stir and toss with a fork to combine.  Stir just until the dough comes together in one mass.  If the dough seems dry, add only enough additional water to make it cohere.  Shape the dough into a ¾-inch-thick disc—you’ll see large flakes of butter in the dough—and enclose with plastic wrap.  Refrigerate for at least 1 hour to firm the dough.

2. To make the ground almond base, process the almonds, flour, sugar, and cinnamon with a food processor for a few seconds until the nuts are finely ground.

3. If you have a baking stone, set it on the center shelf of your oven and preheat the oven to 400 degrees.  If you don’t have a baking stone, just preheat the oven to 400 degrees.

4. To shape the galette, roll the chilled pastry on a lightly floured surface into a very thin, roughly shaped circle, 14 inches in diameter.  If the dough is very firm, let it sit at room temperature about 10 minutes or tap the pastry all over with the rolling pin to flatten it a bit, then roll it out.  You may not think the dough will be able to become 14 inches in diameter, but it will.  (If the dough feels too soft, fold it in half, transfer it to the pizza pan or rimmed baking sheet, unfold it, and refrigerate a few minutes.)  Do not be concerned about rough edges of dough or if your circle is perfect.  This is rustic.  What’s important is that the dough is thin, thin, thin.  The butter flakes melt during baking and the pockets of air that are formed make the pastry flaky.

5. Transfer the dough to the pizza pan or rimmed baking sheet.  Sprinkle the ground almonds and flour onto the center of the dough and distribute with your fingers into a thin powdery circle about 11-inches in diameter.

6. Peel, quarter and core the pears. Slice each quarter lengthwise into 5 thin wedges. Arrange all but 6 of the pear wedges on the dough in a spoke pattern, overlapping them slightly. Cut the remaining pear wedges and arrange them in the center of the tart to form a decorative rose. Dot the pear slices with the pieces of butter and sprinkle with 3 tablespoons of the sugar. Bring up edges of the pastry to cover the outer edge of pears and press gently to adhere.  Brush the pastry with water and sprinkle with the remaining 1 tablespoon sugar.

7. Put the galette into the oven and bake for 45 to 50 minutes, or maybe even longer, until the pear juices bubble thickly, like a syrup, and the pastry is well-browned with random darker spots.  The sugar must be well caramelized.

8. Cool the galette on its pan for 10 to 15 minutes, then transfer with a wide metal spatula to a wire cooling rack.  Sometimes juices leak onto the pan during baking causing the galette to stick, so loosen the galette carefully to avoid tearing the pastry. The galette is best when very fresh.  Serve it plain.  It needs nothing extra.

Makes 8 servings.

American pancakes


 Photo: Mari Eriksson

Today I am starting my day with American pancakes the kids favorite and who can resist syrup socked pancakes for breakfast. The blueberry is from my hedge of blueberry bushes in the kitchen garden. I found the receipt at och Josefin Evans simple and wonderfully delicious recipe.
I don't do pancakes often but now during the relaxed and slow summer days I find the time.

American Pancakes

60 g unsalted butter
2 eggs
250ml milk
1 1/2 cups flour
1 tbsp sugar
4 tsp baking powder
pinch of salt

1. Add the butter and milk to a saucepan on low heat until the butter has melted. Set aside. 

2. Mix flour, sugar, baking powder and the salt.

3. Whisk the eggs in a bowl and add the milk and butter mix.

4. Fold in the dry ingredients until a smooth batter.

5. Heat a frying pan add some butter and pour 10cm large pancakes  fry 1-2 min on either side.

6. Serve with syrup and fresh blueberries.


I wish you all a great day!


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