Tangerine Bundt Cake

I love bundt cakes.

It seems that I tend to celebrate the arrival of each season with them.

Somehow, it always works.

 

To welcome this year’s spring and Easter, I decided to go for a wonderful, fresh and invigorating citrus flavor.

And here it is.

 

In fact, the big clever books of baking would call this cake a chiffon cake.

Chiffon cakes are light and moist cakes that use vegetable oil instead of butter. That is the main reason why these cakes do not tend to harden or dry out as traditional butter cakes might.

That is positive, I think.

 

Frankly, this cake tastes just lovely.

Plus, there’s this delicious citrus glaze that increases the whole fresh experience immensely.

Here’s how you can make it too…

 

These are the ingredients that will come in handy.

 
 

1. First, preheat the oven to 325 °F  (165 °C).

 

2. Wash one tangerine under running water thoroughly.

Pat it dry with a kitchen towel.

Then grate one tablespoon plus one teaspoon peel. We are going to need one tablespoon for the cake and the remaining teaspoon for the glaze.

 
 

Mmm.

 
 

3. Now, squeeze the juice from 4 tangerines.

And try not to drink it.

Be strong!

 
 

4. Pass the juice through a fine sieve to get rid of seeds.

Because there might be seeds.

They are naughty and tend to sneak into your juice unobserved.

 
 

5. Now prepare your dry ingredients.

In a large bowl, stir together the flour, baking powder, salt, and 1 cup granulated sugar.

 
 

6. Make a well in the center.

Add the oil, egg yolks, and the tangerine peel and juice.

Whisk into the dry ingredients.

 
 

7. In another larger bowl, beat the egg whites until they just stand in stiff peaks when beaters are lifted.

 
 

8. With a rubber spatula, gently fold one-third of the whites into the egg-yolk mixture to loosen the batter.

Then fold in the remaining whites.

 
 

9. Brush a 6-cup (1.4 liters) bundt cake pan with some vegetable oil.

Or use your cooking/baking spray.

 

10. Then dust the pan with some flour lightly.

But be careful at this point, don’t miss a spot. The more attention you pay to this process, the easier it will be for you to remove the cake from the pan after baking.

 

Note: You can use an angel food cake pan instead, if you wish to.

 
 

10. Using a spoon or a ladle, pour the batter in the pan.

 
 

11. And bake at 325 °F (165 °C) for about 30 minutes…

 
 

… or until a wooden skewer inserted into the center of the cake…

 
 

… comes out clean.

 
 

Hello baby.

I like you.

I like you very much.

 

12. Or, in other words, remove the cake from the oven.

Let it stand on the wire rack for about 15 minutes.

Then, using a knife, carefully loosen the cake from the edges and the center of the pan.

 

13. Invert the cake on a cake stand or a plate.

 

14. Let cool completely.

 
 

15. To prepare the glaze, squeeze 2 tablespoons plus 1 teaspoon juice from the remaining tangerines.

Start preparing the glaze just before using it.

 
 

16. In a small bowl, stir together the confectioners’ sugar, tangerine peel, and 2 tablespoons tangerine juice until smooth, adding the remaining teaspoon juice if necessary for good spreading consistency.

 
 

16. Spoon the glaze over the cooled cake, spreading it with the back of the spoon and allowing the glaze to run down the sides of your cake.

 

17. Use some colorful, happy sugar sprinkles to decorate the cake.

 

18. Let stand until the glaze is set, about 30 minutes.

 
 

And most importantly – enjoy, dear friends!

 

Love,

Petra

 

(This cake has been adapted from www.goodhousekeeping.com.)

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Omelette with Cabbage Filling

In case you are looking for a nice, light and delicious summer meal then look no further and relax.

Because I have something very good for you.

Something very, very, VERY good.

It was, I guess, some 6 years ago and deep into my vegetarian years when I found this recipe. My herbivorous years are long gone by I still cherish some recipes from that period.

And I especially love this one…

 
 

This is the lovely, yummy stuff we are going to need.

 
 

1. First, wash the cabbage and remove its tough center stalk.

 
 

2. Then get angry (because it helps) and cut it in half.
 
 

3. Place each half cut-side down and cut/shred into tiny strips.
 
 

4. Now peel and chop the onions.
 
 

5. Pour 3 tablespoons olive oil into a large pot and place it over medium-low heat.
 

6. Add the onions and saute for about 2 minutes, stirring constantly.
 
 

7. Add the shredded cabbage.
 
 

8. Season with 1/4 teaspoon black pepper and 1 1/2 teaspoon salt.
 

9. Stir, cover and sweat for about 15-20 minutes.

Stir every couple of minutes so that it doesn’t get burned.
 
 

10. Meanwhile, spoon the sour cream into a medium saucepan.

Place the saucepan over low-medium heat.

We are not going to cook this sour cream mixture we are making here – what we are doing is just heating it up gently.
 
 

11. Grate the cheese so that you have about 1 cup (100 grams).

I am using Edam cheese here, but you can use any cheese that makes you happy.
 
 

12. Add about half the cheese to the saucepan.
 
 

13. Now peel and press three cloves of garlic.

I promise I am going to learn to count to three soon.
 
 

14. Stir the whole mixture just until combined and remove it from heat.
 
 

15. Add the sour cream mixture to the cabbage which should be nice and soft by now.

16. Stir to combine and remove from heat.
 
 

17. And now let’s make the yummy omelettes.

To make one omelette, we need 2 eggs, 2 tablespoons water, a pinch of black pepper, a pinch of salt and a pinch of sweet paprika powder.
 
 

18. Yeah, destroy the Omelette Bob.
 
 

19. In a larger pan, heat up about 2 tablespoons of vegetable oil and pour in the batter.
 
 

20. Cook for about 5 minutes – just until the omelette is cooked through but don’t flip.
 

21. Spoon about one third of the cabbage mixture over one half of the omelette.
 
 

22. And fold the other half of the omelette over the filling.
 
 

23. Remove the pan from heat.
 

24. Sprinkle the top with one third of the remaining cheese and add some parsley just for kicks.
 
 

Here I am serving the scrumptious omelette with sliced tomatoes and toasted bread.

 
 

Yum!

Just give this delicious dish a try and you’ll be glad you met me!

I promise!

And most of all, enjoy dear friends!

See you soon.

Love,

Petra

(This recipe makes 3 omelettes.)
 

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Strawberry Cheesecake

Someone might think that after all the cheesecakes and cheesecake pots I’ve made I’ll have enough.

But no.

Not me.

As soon as I came across this recipe I found myself being pulled towards the kitchen by some strong and strange power.

Really!

You better believe me.

The things that followed were…hm…spooky, my friends.

All I could see were my very own hands reaching for strawberries, sugar, blender…then there was a lot of noise…then flour mist covered everything…and the next thing I remember was me sitting on a chair and munching on this heavenly treat.

Things like these happen to me quite often.

Sometimes I’m scared.

What is that?

Well, that kitchen of mine – I guess there will be a movie made about its magical powers one day.

Luckily, I had my camera there with me…so now I have the evidence to show you:

These are the ingredients that gathered to create the delicious piece of art.
 
 

1. First I ground up the graham crackers until they were crumbs.

Or shall I use the instructions-giving style?

Okay.

So…
 
 

2. Pour the graham crackers into a larger bowl.
 

3. Add the sugar.
 
 

4. Melt the butter and add it to the bowl.

You can melt the butter in a saucepan over medium-low heat or in a microwave, like I did.

Both ways are all-right.
 
 

5. Using a spatula or a spoon or anything you desire, combine the ingredients.
 
 

6. Now, try your best to find your 9-inch (23 cm) springform pan somewhere.
 

7. Press the crumbly mixture onto the bottom of the pan.

You don’t even have to spray or butter the pan before.

But you can.

You don’t need to, but you can…

But you don’t need to.

Am I being clear?

No?

So again…

You don’t even have to…

Sorry!
 

8. Place the pan into the fridge for about 30 minutes.
 
 

9. In a blender or food processor, combine the strawberries and cornstarch. Cover and process until smooth.

You can use fresh strawberries instead of frozen ones. In that case, add about 1/2 cup (100 grams) sugar into the blender.
 
 

10. Pour the strawberry purée into a saucepan and bring to boil.

Cook and stir for about 2 minutes.

Let cool.

Set aside 1/3 cup of the finished sauce for serving. Keep it covered in your refrigerator.
 
 

11. In a bowl of your electric mixer, beat the cream cheese with milk just until combined.

When it comes to cheesecakes, it’s important not to over beat the batter. That way you’ll prevent cracking of the cheesecake when it’s baking.

Oh, and you might have noticed that the condensed milk I was using looks a little too thin. You are right. Since I am a dreamer and a utopian I decided to bond two hardly mergeable concepts – cake and diet. For these reasons I used low-fat condensed milk. It was all right, but next time I’ll use the regular milk – that makes the cake’s structure a tad firmer.
 
 

12. Add the lemon juice.
 
 

13. Then add the eggs and beat on low just until combined.
 
 

14. Pour the cream cheese mixture over the crust.
 

15. Drop the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.
 
 

16. With a knife, swirl the strawberry sauce.
 

17. Bake at 300 degrees F (150 degrees C) for 55-60 minutes or until the center is almost set.

Don’t worry if the cake still wobbles in the middle a little when you shake it. For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.

18. Remove from the oven and cool on a wire rack for 10 minutes.
 

19. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
 
 

20. Refrigerate overnight and serve with the strawberry sauce you’ve set aside (if it’s gotten too thick you can dilute it with a little water).
 

21. Store the cake in the refrigerator and most importantly – enjoy, dear friends!

See you soon!

Most cordially,
Petra
 

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Strawberry Cheesecake Parfaits

The other day, I stumbled upon a recipe for Strawberry Parfaits.

It took just one look and I knew I needed them in my life.

Definitely.

And really soon.

No doubt about it.

They looked scrumptious and refreshing and irresistible and… simply excellent.

If something in this big wide world can be referred to as  ‘perfection in a glass’ then it’s definitely this dessert.

Please, please, you have to make it.

It’s that last step you need to make to achieve true happiness.
 
 

This is what you need to prepare the little cuties.
 
 

1. First, in your food processor, crush the biscuits finely.

You know what?

I love my high-end gadgetry.

This lovely piece, for example,  is going on the market next fall.

I was really lucky to get it in advance.
 
 

These are the butter biscuits I’ve used.

Oh, how we love them – especially sandwiched with jam.

Just wanted to let you know…
 
 

Anyway, these are the biscuit crumbs.
 
 

2. Mix the crumbs with one tablespoon sugar…
 
 

3. … and 2 tablespoons melted butter.

You can use a fork to combine it all together.
 
 

4. Then, in the bowl of your electric mixer, mix the cream cheese, sour cream, sugar and almond extract.
 
 

5. In a separate bowl, whip the heavy cream until stiff peaks form.
 
 

6. Using a spatula, gently fold the cream cheese mixture with the whipped cream just until combined.
 
 

7. Slice the strawberries into a larger bowl, sprinkle them with a tablespoon of sugar and toss them around the bowl a little.
 
 

8. Then we are going to need four glasses.
 
 

9. Place about a tablespoon of the crumbs  in the bottom of your glasses.
 
 

10. Then layer some of the cheesecake filling, …
 
 

11. … then add some strawberries …
 
 

12. … and repeat this procedure once more.
 
 

13. Sprinkle the top with some more crumbs and garnish with strawberries and a mint leaf.
 
 

14. Refrigerate for about 1-2 hours before serving …
 
 

… which is exactly what I haven’t done.

Enjoy, dear friends.

This recipe makes about 4 1-cup (250 ml) glasses.

(The recipe was adapted from here.)
 

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