Hello my dear readers,
can you still remember the sound of your parents’ urgent reminder to eat up all your veggies when you were a kid? Even though most of us don’t have any problems with vegetables by now, I’m still going to show you a recipe I would have loved as a child: a sweet, delicious and very juicy Marble Cake – just don’t tell my childhood-self about the sweet potatoes hidden in it, okay? That’s our little secret … 🙂
Sweet Potato Marble Cake
for 1 small bundt cake
- 300 g sweet potatoes
- 2 large eggs
- 200 g sugar
- vanilla extract
- 160 g flour
- 1 tsp baking powder
- 150 ml vegetable oil
- 25 g cocoa powder
- 50 g sour cream
- 2 tbsp milk
Peel and roughly chop the sweet potato, then boil for about 25 minutes. Drain and mash them and allow the mash to cool completely.
Preheat the oven to 175° C, then grease a small bundt cake pan and coat with breadcrumbs.
In a bowl beat the eggs, sugar and vanilla until creamy. Add 170 g of the sweet potato puree. Add flour, baking powder and oil. Halve the batter and mix one half with cocoa powder, sour cream and milk.
Now spoon the batters alternately into the mold and swirl with a fork to create the marble pattern in the cake. Bake for about 1 hour, let cool completely, flip and serve.
Thanks to the sweet potato the cake doesn’t only get a fantastic color, but is also really moist and tastes still tastes great after a few days – but it’s quite unlikely that there will be leftovers! 😉
Stay sweet & HAPPY BAKING!
As a child – and if I am being completely honest with you probably even a whole while longer – I hated peaches, except maybe the canned ones. Why do they have to have fur!? So naturally, I always preferred the ‘shaved’ cousins of peaches: nectarines. But especially in the past year, I’ve come to love peaches and actually prefer them over nectarines – despite them having fur. What about you? Do you taste a difference between them and which do you like better?But enough of this hairy or hairless stone fruit discussing – time for the part with the recipe! And this one should not be missed: Peaches, sour cream and crumble combined into a juicy muffin, which doesn’t only tastes great with coffee, but surely would be a nice surprise to bring to the next garden party.
Peach Crumble Muffins
makes 12-15 muffins
- 50 g sugar
- 65 g flour
- 50 g butter
- 325 g flour + 2 tbsp
- 1 teaspoon baking powder
- 1 pinch of salt
- 60 g soft butter
- 75 g sugar
- 75 g brown sugar
- 2 eggs
- 200 g sour cream
- 2-3 peaches
Preheat oven to 200 °C and line a muffin tray with paper cases.
Combine sugar, butter and flour for the crumble. Set aside.
Combine flour, baking powder and salt in a small bowl and setAlso put aside. In a larger bowl beat butter, sugar and brown sugar until creamy. Mix in the eggs one by one. Now add in the flour mixture and the sour cream alternately.
Wash the peaches and remove the stone, then cut into small chunks and mix with 2 tbsp of flour. Fold into the batter until evenly mixed. Fill the muffin cases with about one heaped tbsp of batter, then cover with some crumble and bake for 20-25 minutes.
If peaches as well as nectarines aren’t your thing at all, then you should try the recipe with cherries! Mhhhhh … I think I have to go back to the kitchen and heat up my oven ❤
Stay sweet & HAPPY BAKING!
Hey my Zebras!
YAAAAY, my exams are over!!! – I have university behind me for another semester and my life can get back to normal! Let’s have cake to celebrate – a nice, chocolatey one… hmm, are you in?
This recipe is super simple and can be done very quickly. Perfect for making at the drop of a hat or when you have a sudden celebration in your life – recovering from examinations, for example 🙂
A really great product from the German #Degustabox in January is also used in here – the Double Choc Biscuits from Leibniz (for readers outside of Germany I am sure you can get creative with your own biscuits 😉 ). But I can really recommend those surprise (grocery) deliveries by Degustabox – maybe it’s available in your country, too? Here’s a link to the UK version.
Chocolate Cream Slices
makes 1 tray of cake
- 4 eggs
- 4 tablespoons hot water
- 150g sugar
- 80g flour
- 80g cornflour
- 2 teaspoons baking powder
- 2 packets (à 37g) of chocolate pudding powder
- 900ml milk
- 50g sugar
- 75g dark chocolate
- 300g cream
- 500g sour cream
- 75g sugar
- 4 packs Leibniz Double Choc (or whatever cookies you think would work)
Preheat the oven to 200 ° C (180 ° C fan-forced or gas mark 6) and line a deep baking tray with baking paper.
For the sponge, mix together the eggs and water, then slowly sprinkle the sugar and beat until fluffy. Fold in gently the flour, cornflour and baking powder. Pour the batter into prepared pan, smooth and bake for about 10 minutes. Remove from oven and let cool.
Mix 100ml milk with the pudding powder and sugar until smooth. Bring the remaining milk in a saucepan to a boil. Once boiling, stir until the mixture thickens. Then add the chocolate and stir until it’s melted. Pour on the cooled sponge, spread evenly and allow to cool.
Zap the cream, sour cream and sugar with food processor or hand mixer until it becomes a thick cream. Spread onto the cooled pudding and top with the Leibniz Double Choc.
The cake also tastes great when it’s left for a while and still can be enjoyed the next day 🙂
Be well, my Zebras & HAPPY BAKING!
Another day, another cookie recipe – today I’m showing you more of a classic one:
Sour Cream Cookies
I know, I know.. it doesn’t sound like much but they definitely taste great! PLUS: They are easy to make with only a handful of ingredients!
Sour Cream Cookies
makes about 60 cookies
- 500g flour
- 300g sour cream
- 300g cold butter, cut in little cubes
- 2 egg yolks
- 200g coarse sugar
Put flour in a bowl and make a well. Add sour cream and butter and knead until you have a smooth ball of dough. Wrap with foil and refrigerate for at least an hour.
Prepare serveral baking trays with parchment paper and preheat the oven to 350°F.
Sprinkle your counter top with a little flour, then roll out the dough. Use a big round cookie (~ 6 cm) cutter to make circles and a smaller cookie cutter ( ~ 2 cm) to cut out little holes in the middle so you end up with rings. Mix the egg yolks with 2 tbsp of water. Brush the top of the cookies with the egg mix, dip them in the coarse sugar and put them on the baking tray. Bake for 18-20 minutes. Let cool completely.
PS: I wasn’t a mistake that there’s no sugar in the dough itself. All the sweetness comes from the coarse sugar on top and that is enough.
Feel hugged & HAPPY BAKING!
Yippieeeee! Finally no more babyfood for me!
I got my wisdom teeth removed last friday and since then my food choices were limited to mush, soup and really soft rolls. But it’s finally getting better! My cheeks are almost back to normal and the rainbow of colours is slowly disappearing from my face.
But still, today’s #quickmonday recipe is very easy to chew – I’m sure you understand 😉
Plum Pancakes with Cinnamon Caramel Topping
males 10-15 pancakes
- 100g plum
- 1 egg
- 50g yoghurt
- 1 tbsp sugar
- 1 tbsp oil
- 50g flour
- 1 teaspoon baking powder
- pinch of salt
- 75g sour cream
- 2 teaspoons powdered sugar
- 1 teaspoon cinnamon
- 1 tbsp caramel sauce
Wash, pit and finely dice the plums. Beat egg until white and creamy, add yoghurt, sugar and oil. Mix flour, baking powder and salt and fold into egg mix. Add plum pieces.
Melt a little bit of butter in a pan and heat on medium-low heat. Scoop teaspoons of batter onto the hot surface and cook from both sides until golden brown.
For the topping mix sour cream, cinnamon and powdered sugar. Swirl in the caramel sauce.
Serve with pancakes and some fresh plum.
To me this recipe is pure late summer bliss ❤
Today the weather here is also really, really beautiful and I’m thinking about going for a little walk to get my circulation going.
Have a lovely week & HAPPY COOKING!