À la Dankertier

A great favorite of mine and a good alternative to banana bread, if you ever get tired of it. Originally it was from Josée Di Stasio's website, but it got removed and so well, there is no link to follow this time. Preheat the oven at 175C. In a big mixing bowl, beat 2 eggs and add 125 ml of oil, 100 g of sugar, a teaspoon of vanilla and half a teaspoon of cinnamon . Add 2 cups of grated zucchinis (no need to remove the skin or to remove the water). Mix well. Add half a teaspoon of baking powder, half a teaspoon of salt and 200 g of flour and mix together. If wanted, add half a cup of chocolate chips . Pour in a bread mold and bake for roughly 40 minutes, or until golden outside, and dry on the inside (check with a knife inserted in the middle). Enjoy!

This is a simple and fast version of the classic (yeast) German plum cake. We have made it already quite a few times. It has been great help to get through all the plums we harvested at a friend's house! The original is here . Butter a 26cm (10 in) round spring form and preheat the oven to 180C (350F). Cream 50g of soft butter with 50g of sugar . Add one egg and beat. In another bowl, mix 150g of flour and 5g (1+1/4 teaspoon) of baking powder . Mix with the wet ingredients, add 125ml of buttermilk *** and mix well until smooth. Spread into the cake form. Half and de-stone 500-600g of washed plums and spread over the dough in the form. They should be lightly tucking vertically so they are sticking out. Plums can be fresh or frozen/unfrozen (water removed). Use enough to cover the surface. Bake in the oven for 25 minutes. During that time, prepare the crumble by mixing 50g of flour , 35g of grounded almonds , 1/2 teaspoon of cinnamon and 35g of sugar . Add 50g of cold...

This is an all time favorite. I have made this cake many, many times and it was always appreciated. Also, one can easily replace the flour with gluten free flour and it will be just as good! This recipe is actually a family recipe. I remember the first time I tasted it, I was 8 or 9, my step mom made if for either my birthday or my sister's birthday. That time, she had some plastic figurines on top. She made this every year and was always putting money (coins) in the cake: she knew where she put the bigger coins and always manage that the "birthday girl" would have the coin with the most value in her piece of cake... Bref, a good cake: a perfect cake!  Initially, the cake is meant to be prepared in a torus/donut form but I also prepared it in a regular spring form, cut it and iced in between the 2 pieces. For André's dissertation, I prepared it in a 38cm x 34cm pan. It was not extremely thick, so you might want to prepare it in a smaller pan, but then you will have ...

Last week was André's thesis defence. It (of course!) went very well and we celebrated afterwards by cooking for 45 people. Of course, we bought waaaaaay to much food and now we eat "Sauerkraut" every other day, but who cares! It happened, and it went well. I was on desert duty, I made 2 different things, one of which is this one that I found on the internet. I was looking for a brownie recipe, that I found here , and I also use this icing recipe . The original recipe for the brownies is calling for a 9in x 9in form. Since it was "cake central", I triple the recipe and put it in a form that was 38cm x 34cm, which is more or less 2.5 times the surface. I have to say that the brownie was maybe not as thick as I would have liked. I think one could put the following the recipe in a 9in x 9in (25cm x 25cm) form and it would be perfect. Keep in mind that it will be very sweet so you will want to cut the pieces small! I also modified the recipe so the sugar in the ba...

About half a year ago I stumbled upon the brilliant idea of having simple, quick cupcakes in a mug. They use almost no ingredients, and take about five minutes! The idea is genial and good for any occasion, or just if your hungry for some quick cake. Last week I did my first one, but it was rather dry. So today, after coming back from heavy shopping, I retried it - with big success. Some recipes you find online are for many cups, but I looked around for single cup recipes. They are supposed to be difficult, because the mixing has to be perfect, to be not to sweet, or to dry, or whatever. I found a bunch of them here , and tried the best looking first. The whole thing sounded rather sweet and chocolaty, so I reduced that a little, and it was perfect (guess it wouldn't have been to much, but so we had a nice relaxing chocolate goodness :) ). Just mix 4 tablespoons of flour 1/3 tablespoon of backing powder 4 tablespoons sugar 1 egg 3 tablespoons cocoa powder 3 tablespoons N...

Another classic, as I was saying in the other pie post. It may seems like a strange idea at first to make a pie with pumpkin filling, but for those of you who like the gingerbread spice mix, you will also like it as the spices are quite similar. I really like the texture and taste of the pie "as is", but if you want, you should too it with some nice whip cream. Once again, use your favorite recipe to make a 9 in (23 cm) pie crust and put it in a buttered pie dish. Mix 190 ml of sugar with half a teaspoon of salt, 1 teaspoon of grounded cinnamon, half a teaspoon of ginger and a quarter of a teaspoon of cloves . In a big bowl, beat 2 eggs add 2 cups of cooked and mashed pumpkin* . Stir in the sugar-spices mix and mix well. Finally, slowly incorporate 350 ml of milk to the mixture and pour it in the crust. Bake in the oven at 220 C for 15 min and reduce the heat to 180 C for another 40-50 min, or until a knife inserted in the middle if the pie comes out clean. Like f...

Like those of you who were there for the Thanksgiving dinner know, it's a tradition for me to have this pie as well as the pumpkin pie as a follow up to the delicious turkey. The few times I made lemon meringue pie before, I just bought a box of jello with two envelopes inside and it was ridiculously easy to make from that. Here, in Sweden, things are different and even though we found the box with the pumpkin pulp to make the other pie, I had to find another solution for the lemon meringue pie. I looked on the Internet for something easy but that seemed good too! The recipe comes from this website On the website they are doing a quite fancy crust. In our case we used the regular recipe that we also use for the salty pies, but using gluten free flour (which I don't recommend to use if you don't have to because its very painful! Thanks to Riccardo and Flavia, it went smoothly though!). Grease a 9 in (23 cm) and put the crust in. Bake it at 200 C for 8-10 min until pale...

Many of you were there when I had the pleasure to bring cake for our Friday fika the last time. This was also celebrating my one year anniversary in Göteborg, a month ago. A lot of people really enjoyed the cake and I decided to post here the recipes! Lets then begin by the recipe for the lemon cake (my mother's!!!). Preheat the oven at 175C. Mix together 100 ml of oil 250 ml of sugar 2 eggs 375 ml of flour 2 tea spoons of baking powder a big pinch of salt 125 ml of chopped nuts (if wanted) the zest of one lemon 125 ml of milk Pour in a buttered bread form (or mold, depending of your nationality ;). Put in the oven for an hour. When it comes out, brush with the juice of the lemon, mixed with 50 ml of sugar. This is always a hit!!!