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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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When I was a kid, cakes like this one were on our table very often.

My lovely Mom used to make them.

They were filled with any fruit that was in season. And during the months of winter, Mom would use just about any canned fruit she had on hand.

So, whether you use plums, cherries or any kind of berries to make this sponge cake with fruit, you’ll be amazed by a very nice flavor it has and how surprisingly easy it is to prepare it.

 
 

Here’s what we need.

 
 

1. First, preheat the oven to 350 °F (175 °C).

 

2. Separate the eggs placing the yolks in one bowl and the whites in another.

Use larger bowls.

 

3. Pour the sugar into the egg yolks and beat until thick and pale in color.

 

Try your best not to eat this all.

Oh my gosh, it’s so good.

Or is it just me?

 
 

4. Then add the butter and mix until fluffy.

 
 

5. Next, in a small bowl, combine the flour and baking powder. Add it to the egg-yolk mixture. Mix to combine.

 
 

6. Then, using a cleaned whisk attachment, whisk the whites…

 
 

…until they hold stiff peaks.

 

7. Add the whites into the egg-yolk batter.

Small lumps of egg whites in the batter are okay.

 
 

8. Spray a baking pan with cooking spray and dust it lightly with flour.

 

9. Scrape the batter into the prepared pan.

I used a 13 x 9-inch (33 x 22 cm) baking pan. This cake will rise a lot, so if you are going for a less tall version, use a larger baking pan.

 
 

10. Spread out the batter evenly.

 
 

11. Now cut the plums into halves. Or, if you are using canned plums, drain them.

 
 

12. Evenly arrange the halved plums on top of the batter.

 
 

13. Bake at 350 °F (175 °C) for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean.

 
 

14. Remove from the oven and let cool.

 

14. Then dust with a little confectioner’s sugar and cut into squares.

 
 

And most importantly, enjoy, dear friends!

 

(This cake takes about 45 minutes to prepare.)

 

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I love it when fall strikes and days get colder.

The reason why I love this time of year so much might have something to do with the fact that I suddenly have all the good reasons to indulge myself with sweet mulled wine or hot chocolate.

The best hot beverages ever!

Oh, how I love them!

They are true soul soothers!

 

The following recipe is just delicious.

The taste vastly depends on the kind of chocolate you use. So get the one you really like.

Also, there are different types of chocolate when it comes to its fat content. So remember – the higher the fat content, the more creamy and rich your hot chocolate will be.

So let’s experiment!
 
 

These are the ingredients you will need.

Just this few.
 
 

1. To prepare your own soothing drink, first break the chocolate into smaller chunks.

 

2. Place the chocolate chunks into a heatproof bowl.
 
 

3. Add the sugar.
 
 

4. Add the milk.
 
 

5. And place the bowl over a pot of boiling and steaming water.

 

6. Stir until the chocolate melts. Then keep stirring until the mixture gets hot, almost boiling.
 
 

7. Pour the chocolate into two cups and garnish with a dollop of whipped cream and some grated chocolate or a dusting of cocoa powder, if desired.
 
 

And in case someone comes and steals your chocolate shamelessly be really thankful that this recipe yields two mugs.

Enjoy, dear friends!

(This lovely recipe was adapted from Joyofbaking.com.)
 

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These bite-sized cookies are perfect for having with tea.

(Psst, coffee is all right too.)

They taste wonderful and are very, very simple to make.

I like to prepare them when my sugar craving strikes out of the blue. Or when friends call unexpectedly saying they will come soon.

These cookies just save lives.

 
 

Here’s the list of ingredients.
 
 

1. To make your own Tea Cookies, first preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

 

2. Sift the flour and sugars into a larger bowl.
 

 

3. Add the softened butter, two egg yolks and lemon zest…
 

 

4. …and use pastry cutter or just a plain fork to turn the ingredients into a crumbly mixture.

 

5. Then use your hands to form a ball.

 
 

Like this one.

Though creating a face is not necessary.

But it helps.

Kidding!

But it really does.

Kidding again!

 

Now I’d like to tell you this: Please, be patient when you find yourself in the phase in-between the crumbs and the dough ball. It only takes patience and trust that those crumbs will eventually come together. Give it five minutes or so and you’ll see success!
 

 

6. Place the dough ball on a very, very lightly floured surface.

This dough is almost not sticky at all so you really need very little flour, if any.

And besides that, the more flour you’d be using the firmer the cookies would get. And we don’t need that.

 

7. Using the palms of your hands, roll the dough until you form a log which is about 1.5 inches (3.5 cm) wide in diameter.

 

8. Then cut the log into about 1/2-inch (1 cm) thick rounds.
 
 

9. Place the rounds onto the sheet and bake in the preheated oven (350 °F – 175 °C) for 10 minutes.

The cookies should still be very pale in color when baked.
 
 

10. Remove from the oven and let cool completely.

Enjoy, dear friends.

(This recipe makes about 30 cookies and will take you about 40 minutes to make.)
 

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