eats, sweet eat

Chocolate truffle cake

for my love of chocolate.
Chocolate truffle cake | piecefully
1/2 a banana
3 eggs
3 dried figs (soft)
75 ml cacao
100 ml oat flour
a pinch of baking powder
1 tbsp almond butter
1/2 tbsp agave syrup
1 tbsp olive oil
2 tbsp cacao nibs
seasalt

put the banana and figs in a food processor and mix for a bit. add the eggs and mix until semi-fluffy. add the rest of the ingredients (except the cacao nibs) and blend until smooth. fold in the cacao nibs and pour the batter into a rectangular form, either oiled or with baking paper.bake for about 20-25 min at 175°C (it should still be moist). serve with fruits and a small spoon of turkish yoghurt.

All content by © Sofia Hellsten 2010-2014. All rights reserved.

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eats, Sweden, sweet eat

Ricotta, lemon and black currant cake

when i was a kid we had all sorts of currant in the garden. red, white and, of course, black. my parents used to make black currant lemonade which i must confess wasn’t my favorite, i liked the sweet sweet lemonade my grand ma made better. though since then i’ve come to love black currant and when i found them sweet and ripe at B’s summer house i couldn’t resist.

Östergötland | piecefully

Black currant | piecefully  Östergötland | piecefully
the lake right by B’s summer house in Ölmetorp in Östergötland, Sweden.

Ricotta, lemon and black currant cake | piecefully
before baking.

A helped with the picking and so i improvised and made a cake from what was at hand in the country side kitchen. and it turned out surprisingly well. the cake is similar to a compact cheesecake and goes well with a cup of god earl grey and maybe some softly whipped cream. 

one fine cake
250g ricotta
3 eggs
3/4 dl (75 ml) flour
3/4 dl  (75 ml) almond flour
1 tsp baking powder
1,5 tsp vanilla sugar

a pinch of sea salt
cest from one lemon
50-75ml honey
6 tbsp butter
2dl black currant (preferably fresh)

beat the eggs until fluffy. fold in in the ricotta. mix the dry ingredients and turn down into the eggs. melt the butter together with the lemon cest and honey and fold into the batter. sample the flavor and adjust sweetness and amount of lemon if needed. pour in a buttered tin and bake in the oven at 175°c for  20 min. increase the temperature to 225°c and bake for another couple of minutes (until the cake is not runny and has a nice golden surface)

All content by © Sofia Hellsten 2010-2013. All right reserved.

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