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.
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.
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
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
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.
Peppermint 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.
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.
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