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, Kyoto, summer eat, sweet eat

Mango-banana spring ice-cream

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working from home on saturdays has it’s perks. this is one of them. taking a break with non-cream ice-cream. and also the sunny color matched this week-end’s sunny weather. mental note to always keep frozen banana and mango at home.

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1 small banana, frozen in pieces
a handfull of frozen mango
a knifes point of vanilla bean powder

coconut flakes for topping

put the fruit on the counter for a while so that it’s not deep frozen. then, in a mixer put the banana, mango and vanilla powder. mix until smooth. top with coconut flakes. eat.

(oh and the wonderful flowers are from a couple of years ago in a blooming Kyoto)

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

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baked eat, eats, festive eat, Sweden, sweet eat

Tangy lemon tart with mazarin and pistachio

when it comes to desserts and sweets i prefer things with some kind of crispiness. cakes with whipped cream and jam are ruled out – i prefer an easy crumble any day of the week. the sweet thing with sweet pies is that they have unlimited possibilities in terms of variation, and what can actually go wrong when you have butter, sugar and fruits or berries?

clouds | piecefully

this was an experiment inspired by Therésia’s theme of the month; citrus, that turned out surprisingly well – the sour tanginess of the fresh lemons is well balanced by the sweet almond paste, and the pistachios gives it a nice twist. and apart from wedging the lemon pulp it’s really quite easy. that’s about what’s need to be said.

Lemon tart with mazarin and pistachio | piecefully Lemon tart with mazarin and pistachio | piecefully

crust
4 dl (400 ml) flour
125 g butter
75 ml sugar
1 tbsp water
1 egg

mix the dry ingredients and then pinch together with the wet ones until it’s a smooth dough. leave in the fridge for about an hour before rolling out and dressing a pie dish with it (ca 24 cm diameter). while waiting prepare the filling.

mazarin
300g almond paste, grated
125 g butter, at room temperature
80 g natural pistachio kernels, ground (i use a nut grinder)
3 eggs
lemon zest from one lemon
pulp from six small lemons

start with the lemons. zest one of them to mix with the batter. then cut away the peel from all of them and cut out “wedges” of pulp (only the pulp, leaving out the white “walls”). then mix everything but the eggs with a whisk. add in the eggs and give it another whisk. pour the batter in the crust and place the lemon wedges spread out in the batter. now bake at 175°c for 45 min (or until the tar gets a nice golden colour).

i got some crust and filling left and threw in a couple of plums in two small pie dishes, also a winning combo!

All content by © Sofia Hellsten 2010-2013. 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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eats, fast eat, Japan, sweet eat

Coconut and yoghurt ice-cream

if you have an ice-cream maker at hand – this is a super fast after dinner treat. (i make up reasons to bring out mine)

Cherries | piecefullyCoconut and yoghurt ice-cream | piecefully Cherry blossoms | piecefully Coconut and yoghurt ice-cream | piecefully

perfect for 2 people
1 can of coconut milk (400 ml)
1/2 dl (50 ml) turkish/greek yoghurt
1 1/2 star anise, pounded in a mortar (or why not caradamom?)
2 tbsp honey
coconut flakes
cocoa nibs
cherries, for serving

put the can of coconut milk in the freezer for 30-60 min (or keep it in the fridge for a couple of hours). then scoop out the creamy part, leaving the water out. stir together the coconut cream, yoghurt, star anise and honey (flavor with more honey if you want it sweeter). pour into the ice-cream maker and when almost done add some cocoa nibs and coconut flakes. put the ice-cream in an airtight container and keep in the freezer for 1-2 hours. i’m afraid keeping it for too long in the freezer will make this ice-cream too icy… is best served freshly whipped up. with some cherries on top. the star anise just gives of a hint of flavor and the yoghurt a nice sour tang.

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

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