Lemon & Lime Bundt Cake

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!

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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.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

Yellow Plum Cake

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!

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Yellow Plum Cake

Ingredients:

  • 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.

 

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I hope you’ll give it a try!

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gingerbread Brownies

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:-)

 

Gingerbread Brownies

  • 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.

 

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(recipe adapted from ihearteating)

 

 

Happy Holidays!