Happy New Year!
Starting the new year with a quick and easy recipe…this bundt cake has a lovely lemon and lime flavor I really enjoy! It’s sweetened with honey and I used white spelt flour from our local Arva Flour Mills, which happens to be the oldest, still operating flour mill in Canada!
Lemon & Lime Bundt Cake
- 125 g butter, soft
- 125 g creamed honey
- 2 large eggs
- 200 g white spelt flour
- 1 tsp baking powder
- pinch of salt
- 2 limes, zest and juice
- 1 large lemon, zest and juice
-Butter and flour a 1 liter bundt form. Preheat oven to 350 F.
-Whisk butter and honey, then add the eggs one at the time. Continue whisking until nice and creamy.
-Add the lemon and lime zest and juice. Stir in the flour and baking powder until well combined.
-Fill into prepared bundt form and bake for about 40 minutes or until tester inserted into centre of cake comes out clean.
-Let cool a bit before removing from bundt form.
-Optional: make a simple lemon and lime glaze, using powdered sugar with lemon and lime juice.
I’m finally back from my vacation! We spent 3 weeks visiting my family in Switzerland! Daily trips and a 3-day trip to Venice left us with many wonderful memories!
I might share some pictures in a separate blog post;))
This yellow plum cake is similar to previous recipes I’ve shared using plums or peaches, but this is the first time I used yellow plums. I was really happy with the result, so yummy!
Yellow Plum Cake
- 150 g butter, soft
- 4 eggs
- 120 g honey
- 1 tsp pure vanilla extract
- 250 g spelt flour
- 1 tsp baking powder
- Pinch of salt
- 400 g – 500 g yellow plums
-Cut the washed plums into halves and remove pits.
-Grease and flour a 26 cm Springform. Preheat oven to 350 F /180 C.
-Cream the butter with the honey and vanilla extract, then add the eggs one at the time, add a pinch of salt. Mix the baking powder with the flour and add to the wet ingredients. Mix until well combined.
-Fill into prepared Springform or baking dish then arrange the plums on top with cut side up, lightly pushing into dough.
-Bake for about 40 minutes or until tester inserted into centre of cake comes out clean.
– Let cool completely before removing from baking dish.
Tip: I brushed the top of the cake with some honey.
-Dust with icing sugar if desired.
I hope you’ll give it a try!
This morning I started decorating our house for Christmas. Hanging up lights on the windows and bringing out Candles…I know I am probably late compared to most people…I saw lots of decorated Christmas trees and such in November but that is just a little to early for me. Now it is December and I am finally getting into the spirit;)
I just love the smell of spices, especially Cinnamon. It is such a warming comforting smell! I do use it every day, all year-in my muesli, tea, coffee… Cinnamon is a very healthy lovely spice.
What better way to get into the holiday spirit then with some Gingerbread smell in the air:-)
- 1/4cup butter
- 1cup dark chocolate, chopped or bittersweet choc. chips
- 1/3cup molasses
- 1cup brown sugar (the recipe calls for 1c sugar and 1/4c brown sugar)
- 2 large eggs
- 1cup flour (I used spelt flour)
- 1/2tsp sea salt
- 1tsp cinnamon
- 1tsp ginger, freshly grated
-Preheat oven to 350F/180C. Grease a 9×9 inch baking dish, or line with parchment paper.
-Melt butter and chocolate, remove from heat.
-In a bowl whisk molasses with sugar, whisk in eggs. Add butter and chocolate, mix well.
-Add flour, salt, cinnamon and ginger until just incorporated.
-Pour in prepared dish and bake for 20-30 minutes.
-Let cool in dish. Cut into squares and dust with some icing sugar.
(recipe adapted from ihearteating)