Saffron Cake and Christmas Candies

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   Saffron_r_hWelcome back Dear KokiDoo Friends,

it has been a long while since the last update. Christmas period is incredibly busy! As You also noticed there are changes going on KokiDoo website. We are trying to change layout and improve our KokiDoo friends experience. So, if You notice that something is strange or not fully working, do not worry, we are working on that. We aim to fix everything during Christmas holiday!
For this reason, this will be our last post for this year. Then, KokiDoo will take a break until next 12th January. It is time to evaluate our first 6 months work and try to make KokiDoo better. I think it is very importnt to stop every now and then and think what was good and what needs to be improved in order to get better. Don’t You agree?

KokiDoo would like to wish You a very Merry Christmas and an Amazing 2015, full of nice and rewarding things.

In the last 2 posts, we have written some ideas on how to nicely sweeten Your Christmas holiday with Your family and friends. Enjoy them!
We would like to give You one last idea for this 2014. We thought to present something with saffron as it is very common and traditional for Christmas Swedish sweets. In particular we have Lussekatter, which is sweet wheat bread made with saffron and raisins.

Cake Slice_rSaffron Cake and Christmas Candies”.

KokiDoo Saffron Cake has apple pieces in it. The consistency of the sponge cake with apple pieces is just very pleasant. The cinnamon and the saffron makes it so traditional and Christmastish. You could modulate the amount of apple or saffron to let it taste as You prefer. For example, if You like saffron, You could add more of it to feel an intense flavour. Otherwise, You could just add much more apple pieces to give a different texture to the cake.

Ingredients

Saffron Cake
3 eggs
2 1/2 dl sugar
1 tsp vanilla sugar
1 dl milk
0,5 g saffron
50 g butter
1 tsp rhum
3 1/2 dl flour
2 tsp baking powder
3 apples
1 tbsp cinnamon

Peppermint Ice Chocolate (about25 pieces)
100 g coconut butter
200 g white chocolate
a few drops peppermint extract1 tsp cardamom

Butterscotch (about 25 pieces)
1 dl cream
1 dl golden syrup
1 dl sugar
1 dl almonds

Peppermint_rProcedure
Saffron Cake
Butter and bread a cakepan for sponge cake.
Preheat the oven to 175 ˚C.
In a bowl, whip egg, sugar, and vanilla sugar light and airy (Mix 1).
Melt the butter in a saucepan.
Add saffron, rhum, milk and stir until mixed (Mix 2).
Add Mix 2 to the Mix 1 and mix gently.
Combine flour and baking powder, add it to the batter and mix gently with a spatula.
Peel and cut the apples in pieces.
Pour the cinnamon in a bowl and mix it with the apples.
Pour the batter in the prepared cakepan and place the applepieces on top. Press gently on the applepieces so they are covered by batter.
Bake for about 25-30 minutes.
Let the cake cool.

Christmas_rPeppermint Ice Chocolate
Chop the chocolate.
Melt the coconut butter in a saucepan and add the chooped chocolate.
Stir until the chocolate has melted.
Add the peppermint extract (taste to see how much you want to add).
Pour in small foil liners and let it cool.

Butterscotch
Blanch and chop the almonds in small pieces.
Pour cream, syrup and sugar in a saucepan.
Let it boil on medium heat until the temperature reaches 125˚C.
Take the saucepan from the heat and add the chopped almonds.
Mix and then pour the batter in small liners for butterscotch and let it cool.

Saffron Cake_rEnjoy!

If You like our pictures, our recipes and our stile, leave Your mail in the upper right box and You will be informed whenever a new dessert idea is baked! Have I mentioned it is FOR FREE?

KokiDoo

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Xmas Cheesecake with Pineapple

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Ananas cakeWelcome back Dear KokiDoo Friends,

how are You? This weekend has started the real winter here in Sweden. Temperatures between -1 and 3°C and we sadly got a bad cold.
Tomorrow we will light up the second candle for the advent waiting for Christmas. It is very common to have 4 different candles to light up every evening, one per week.
Advent in Sweden means 2 things: Glögg and Pepparkaka.
Glögg (mulled wine) is the sweet, usually red wine with spices, typical in winter season, especially during advent and Christmas. It is usually warmed up in the microwave and drank with raisins.
Every year the brand Blossa, “create” a different flavour for Glögg and this year is lavender. If You particularly like Glögg, try to get hold of the 2012 Glögg, which is the best (in my opinion) among the Glögg of the last decade. It was made with yuzu (a fruit similar to mandarin) and ginger. It was impossible to have a bottle during Christmas time cause it was sold out everywhere. Top!
Pepparkaka are more commonly known as cinnamon cookies. They are delicious. There are tons of different form and recipe of peppakaka.

Cake

I was thinking to bake something with those pepparkaka this week, just to stay Christmastish: “Xmas Cheesecake with Pineapple”. This cake has a crispy pepparkaka bottom with a creamy, fluffy delicious cheesecake layer. The ananas pieces just melt with the cake when You eat them and give the last touch.

Let’s go to the ingredients part:

Ingredients
(Enough for 15 cm Cake)

Bottom
100 g pepparkaka + a few extra pepparkakor
50 g butter

Top
450 g cream cheese
1 ½ dl sugar
1 ½ tsp cinnamon
½ tsp ginger
½ tsp carnation
1 tsp cardamom
1 ¼ dl sour cream
2 eggs

Decoration
¼ pineapple

Cheesecake

Procedure
Bottom
Preheat the oven to 175 degrees.
Crumble the pepparkaka in a mixer.
Melt the butter in a saucepan.
Line a 15 cm cake pane with parchment paper.
Blend the crumbled pepparkaka and the melted butter well.
Pour it in the prepared cake pan and bake for 8 minutes.
Let it cool completely.

Top
Preheat the oven to 200 degrees.
Whip the cream cheese and the sugar fluffy.
Add the spices and the flour.
Whip again for a few minutes.
Add the sour cream and mix with a spatula.
Add the eggs one at a time and mix with the spatula again until well mixed. Pour it on top in the cake pan and bake for 10 minutes.
Lower the temperature to 100 degrees and bake for another
45 minutes.
Turn off the oven but let the cake stay in the oven for another 45 minutes. Then let the cake cool completely and refridgerate for at least 4 hours (preferably over night).

Decoration
Cut the pineapple in small pieces and crumble some pepparkaka and decorate the cake.

Christmas

Enjoy!

If You like our pictures, our recipes and our stile, leave Your mail in the upper right box and You will be informed whenever a new dessert idea is baked! Have I mentioned it is FOR FREE?

KokiDoo

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