Nut Cake!

Pic by Franzi.

Happy Easter, everyone! How do you spend your free days? I am baking a lot of currant bread (…this year with gluten-free flour, which actually worked!) and a nut cake that reminds me on a cake my grandma often made. Have a wonderful time with your friends and family and here comes the cake recipe :)…

Recipe:

Ingredients:

200 g ground hazelnuts, 6 eggs, a dash of salt, 1 package vanilla sugar, 1/2 package baking powder, 250 g sugar, 150 g flour (I used gluten-free flour), 50 g apple jelly, 200 g powdered sugar.

Preparation:

Stir egg yolks, sugar, vanilla sugar and salt until creamy. Add the grounded nuts. Stir gently. Add 4 beaten egg whites, baking powder and flour. Fold in gently. Pour the mixture into a greased cake tin. Bake for app. 60 minutes at 180°C.

Spread warm apple jelly onto the still warm cake and top with glazing (For the glazing stir 2 egg whites with 200 g powdered sugar until creamy). Bake for another 15 minutes at 100 °C in the slightly opened oven.

Enjoy!

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Quince Bread (Membrillo)!

quince-breadPic by Franzi.

Autumn means quince season – and lots of quince jelly! With the remaining fruit you can prepare quince bread (or ‘membrillo’ or ‘quince cheese‘), a sweet treat for cold afternoons!

Recipe: Makes around 25 pieces.

Ingredients:

1kg quinces (rubbed with a dry towel, cleaned and cut into pieces), 250 ml water, 1kg sugar, 1 TSp cinnamon, 50g cane sugar.

Preparation:

Put the quince pieces into a big pot, add water and cook with a closed lid for app. 50 minutes at a mild temperature. Pass the cooked quinces through a sieve. Weight the quince mass and add an equal amount of sugar. Cook in an open pot at mild temperature for app. 60 minutes. Stir regularly. Add cinnamon. Spread the quince mass evenly onto a baking tray (app. 0,5 cm thick). Sprinkle with cane sugar. Let dry on air for app. 8 days (yes, you read correct: days). Then cut into pieces.  You may also dry it in a preheated oven (at 200°C), but let the door slightly open and turn the oven immediately down at 50°C. Then bake for several hours until the mass is dry enough. Sprinkle with more cane sugar and store the quince bread at a dry place.

Enjoy!

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Home-Made Cantuccini!

Cantuccini1Pic by Franzi.

Cantuccini are the perfect addition for your dolce far niente time ;). Home-made they are not as dry as the imported ones from Italy. Moreover, they also make a perfect sweet gift for your friends!

Recipe: Makes app. 40 cantuccini.

Ingredients:

500 g flour , 1 package baking powder, 400 g sugar, 4 eggs, 3 egg yolks, 40 g soft butter, 200 g almonds (without skins), 1 pinch of salt.

Preparation:

In a big bowl, combine the flour with the baking powder. Add sugar, salt, soft butter flakes, 3 eggs and 3 egg yolks. Mix until you have a crumble dough. Add the almonds and mix with your fingers. Roll out the dough into four roles and place onto your baking tray (keep a lot of space between the rolls – the dough will melt in the oven!). Whisk the last egg and use it to brush the dough rolls. Bake in the oven on the middle rack for about 25-50 minutes at 160°C until the rolls are golden-brown. Cut the still warm rolls into diagonal pieces. Chill.

Enjoy!

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Meringues!

Processed with VSCOcam with g3 presetPic by Franzi.

Since I prepared some bottles of Advocaat for Easter, I had a lot of egg white left. And what to do with a lot of egg white? Sure: Meringues!

Recipe: Makes app. 20 meringues.

Ingredients: Egg white of 6 eggs, 1 TSp salt, 100 g caster sugar, 150 g icing sugar, 1 package vanilla sugar.

Preparation:

Beat the salted egg whites until a heavy texture is reached (I used the Kitchen Aid). Then slowly mix in the caster, vanilla and icing sugar. Put baking paper onto an oven dish. Add small drops of the beaten egg white. Bake at app. 120 °C for app. 80 minutes. Let cool down.

Enjoy!

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Time For Cake, Baby!

Upper Row: Oregano Honey CakeChocolate Mint Julep PieFrench Silk Pie.
Lower Row: Apricot Tea CakesLemon Lavender CakeBerry Balsamic Pie.

Sweets for my sweets! Cakes and pies should not only served at festivities, but at least every Sunday! Here are some recipes for the next weekends ;).

Enjoy!

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Ice Cream Time!

Upper Row: White Chocolate Ice Cream via All Day I Dream About Food – Strawberry Coconut Ice Cream via Food52 – Lemon Thyme Ice Cream via Handmade Charlotte.
Lower Row: Sea Salt & Honey Ice Cream via Kitchen Treaty – Mango Ice Cream via Nisahomey.com – Strawberry Ice Cream via Serious Eats.

The temperatures are still (or again?) rising! Can there be a better treat now than ICE CREAM?? …Or even HOMEMADE ICE CREAM? Here are some recipes I hope to try out myself during this (loooong) summer :).

Enjoy!

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Sweet Treats!

Upper Row: Greek Filo Custard via Food52 – Turkish Delight via Food52 – Lemon Pudding via Food52.
Lower Row: Matcha Popcorn via fork & flower – Flower Chocolate via Paper and Stitch – Maple & Rosemary Chashwes via The Roasted Root.

After those stressful last days I really need some sweet treats. Hmmm, what will I prepare myself first? The Matcha Popcorn or the Filo Custard?

Enjoy

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Sweets For The Sweets!

Upper Row: Apple ChipsCandied GingerDaisy Lollipops.
Lower Row: Sugared CranberriesFried Honey BananasChocolate Figs with Sea Salt.

Sweets for my sweets, sugar for my honey… At the moment, I really have a sweet tooth and I could nibble all the time. Cake, ice-cream, chocolate. Maybe it’s better to just look at the sweet dishes and pieces presented above than to actually try them. Otherwise I really need to do more sports :)!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.