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Archive for September, 2014

Honningkage – Danish Honey Cake

Posted in Cake, Danish, Dessert, tagged , , , , , , on September 22, 2014| 4 Comments »

Honningkage

Honningkage

I bought a package of Dr. Oetker Honningkage spice mix which I have been wanting to try out for quite some time now. The cake turned out very delicious and it was super easy to make. It brought back childhood memories of a wonderful Honningkage that my mother used to make, I’ll have to ask her if she still has that recipe. The spice package is a mixture of cinnamon, cloves, ginger, allspice and baking soda so it is a really nice combination of spices. I topped the cake with a little glaze of confectioners sugar and water, which gave it a nice sweet contrast. So if you come across a package of Dr. Oetker Honningkage spice mix, give it a try, it’s really very easy to make and delicious. (Wow, that almost sounded like a commercial, it not though, just a personal recommedation 🙂 )

Honningkage – Honey Cake (makes 2 small or 1 large loaf)

Ingredients:

100 grams butter (or 3.5 oz)

1 1/2 deciliter sugar (or 145 grams or 5.1 oz)

1 deciliter honey (150 grams or 5.3 oz)

1 egg

1 deciliter buttermilk (4 liquid oz or 1/2 liquid cup)

4 deciliter all-purpose flour (235 grams or 8.2 oz)

1 package (15 grams) Dr. Oetker Honningkage spice

Directions:

Preheat oven to 150 degrees C (300 degrees F). Spray your baking pan of choice with baking spray and set aside. I used 2 small 7 x 2.5 x 1.8 inch pans (approx 17.5 x 6 x 4.5 cm). Melt butter, sugar and honey in a small saucepan, remove from heat and let it cool down a little. Beat egg and buttermilk together. Mix honningkage spice package in with the flour. Add honey mixture and flour to the buttermilk in alternating increments. Beat until incorporated, do not over-mix. Pour into baking pan and bake in center of oven for 50 minutes or until a toothpick inserted into center of cake comes out clean. If desired you can serve cake with glasur (mix confectioners sugar with a small amount of cold water). Enjoy!

Source: adapted from Dr. Oetker Honningkage spice package

Honningkage Spice Package

Honningkage Spice Package

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Almost Flourless Chocolate Cake

Posted in Cake, Chocolate, tagged , , , , on September 8, 2014| 5 Comments »

Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake

You don’t need a special occasion to make this cake although it is timeless, elegant and oh-so decadent, and it’s sure to take care of any severe chocolate craving which may be possessing you. This cake is very simple to make however, it does need to be made a day in advance of serving it.  I actually view that as a big plus, that way you don’t have to fiddle around with it on the day your guests are coming. I chose to serve this wonderful cake with a small scoop of Vanilla Bean Ice Cream to offset the sweetness of the cake. You could also simply choose some whipped cream or Crème Fraîche on the side. If you venture out and make this cake, I hope you enjoy it!

Making Almost Flourless Chocolate Cake

Making Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake (serves 8-10)

Ingredients:

200 gram dark chocolate (7 oz) (I used 70% Lindt dark chocolate)

200 gram unsalted butter (7 oz)

200 gram sugar (7 oz)

5 eggs

1 tablespoon all-purpose flour

Directions:

Preheat oven to 180 degrees C (350 degrees F).

Spray a 22 cm (~ 8.5 inch) springform pan lightly with baking spray. Place a round cut-to-fit piece of parchment paper in the bottom of the pan and lightly spray parchment paper with baking spray, set aside.

Using a warm water bath (a bowl set over a pan of almost simmering water, do not let the bottom of the bowl touch the water) melt the butter and chopped chocolate over gentle heat. Once the chocolate mixture is smooth, remove from heat and allow to cool a little. Add sugar to chocolate mixture and stir thoroughly. Add the eggs on at a time, mixing well after each addition but without beating too much air into the mixture. Fold in the flour.

Pour chocolate mixture into prepared pan and bake for 22-26 minutes. Cake should be slightly wobbly in the middle when you take it out. Allow cake to cool completely before removing it from the pan. Store cake overnight in a cool place, covered with foil.

Serve with a small scoop of Vanilla Ice Cream, Whipped Cream or a dollop of Crème Fraîche. Enjoy!

Source: Trish Deseine’s,  I Want Chocolate

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