In my everlasting quest to make the perfect cakes suitable for my food-intolerant friends and colleagues, I have started exploring oat-based products more and more. This also applies to adapting the recipes I use when working with my students in order to include those who cannot eat dairy products. It’s important to be able to be allergy-friendly in the kitchen. It all started with oat milk and deveoped from that. In this recipe I’m using cream, and using oat cream makes this zebra cake suitable for people with a milk allergy. Continue reading
There are only a few little pleasures in life that can compare with whipping up an easy cake from scratch. Little effort, few ingredients, a simple procedure and your house suddenly smells like something sweet is baking in the oven. Even as experienced as I like to consider myself – on a domestic level, of course – and despite the fact that I enjoy the challenge of a complex recipe, I find that getting busy with a simple cake sometimes can be even more rewarding. Continue reading
What’s not to love about cinnamon buns? They’re the best! The wicked combination of cinnamon, butter and a yeast dough, and then all the icing one can add, and their smell when they come straight out of the oven… Oh I could write a whole post about my love for freshly baked cinnamon buns. Now imagine the same buttery smell, that decadent cinnamon filling, and picture this all in a loaf. A cinnamon sweet bread loaf, aka cinnamon buns baked in a loaf pan, aka a sweet bread loaf that tastes cinnamon buns. Need I say more?
What to do when you have two very ripe bananas and you need to get rid of them? Banana bread is the answer. There are several ways to make it and extra ingredients that can be added, this time I went for a very classic option – with chocolate chips. I have other versions in mind, like with chocolate and waluts, which will also be featured on this blog sooner or later. The next time I find myself with two ripe bananas to get rid of, for example. Continue reading
Nectarines are cheap this week at my local supermarket, so with my latest groceries I took some home. My freezer is full of blueberries I’ve been picking in the past weeks. Nectarines and blueberries are a nice combination in a cake, I thought. So I decided to try and use my mom’s trusted recipe for fruit cakes with these two. The outcome’s a very light and moist cake, perfect with juicy fruits like fresh strawberries. With strawberries is actually how my mom always prepares this cake, and usually she makes it in a muffin pan, so that it comes in the form of cupcakes! Apart from changing the fruits, I decided I’d also change the shape of the cake, so I made it in a loaf pan. Continue reading