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Fruit Cake

4 Aug

Recipie and pictures from the Norwegian baking blog Passion for Baking by Manuela Kjeilen.


  • 100 g butter, room temperature
  • 200 g sugar
  • 50 g cream fresh
  • 3 egg
  • 1 tsp. Vanilla extract
  • 3 tbs. vanilla pudding powder (can be excluded)
  • 1 tbs. Lemon or orange juice
  • 210 g flour
  • 1 tsp. Baking powder
  • 250-500g fruit


Mix together soft butter, sugar, cream fresh and vanilla pudding powder till it becomes an airy mix. Add the fresh lemon/orange, vanilla extract and the eggs and mix it a while longer. Mix flour and baking powder in a bowl, then mix it all together for about 2 min, till you get a nice smooth mix. Butter a baking-form and add the dough (smooth out the surface). Add the fruit at the top. Have the cake in the oven for 40-50 min at 180*C. Check the cake with a pin after 40 min, if it comes out dry the cake is done. Add baking paper over the cake the last 30 min it’s in the oven.

You may add some sugar icing on top to make the cake look better

Sarah Bernhardt cupcakes

4 Aug

Recipie and pictures from the Norwegian baking blog Passion for Baking by Manuela Kjeilen.

Almond ground:

  • 300 g almonds
  •  300 g  icing sugar
  •  2 egg whites
  • 1 tbs coffee extract

Tear the almonds, mix them with icing sugar, egg whites and coffee extract (1tbs coffee with 1 tsp warm water). Have one – two tbs of the dough in the muffin cups (small-medium). Have the cupcakes in the oven for 10-15min in 200*C. Let the cupcakes cool off, while you make the mocha cream.

Mocha cream:

  • 200 g butter
  • 200 g cooking chocolate
  •  3 dl icing sugar
  • 1-2 tbs mocha extract

Melt the chocolate and mix it with the butter, icing sugar and mocha extract (can use coffee extract like before). Start mixing on a low frequens (so you don’t get icing sugar in your face), the longer you mix the more porous and nice the mocha cream it gets. Add the mocha cream to the cupcakes and put them in the freezer for an hour before adding the last chocolate layer.

Chocolate icing:

  • 200 g cooking chocolate
  • 2 tbs coconut fat.
Melt the chocolate with the coconut fat in the micro for about 2 min, stir well, and dip the cupcakes in the chocolate icing.
I’ve tried this recipe and it’s amazingly good, tho it was too much chocolate for my taste, so I have less mocha cream on them then it says in the recipe 😉