Category :SWEETS

Italian Almond Cake

Dear Beautiful!!

Today, I made this lovely Almond Cake. It is soft and may be a lovely dish for the breakfast table.

Italian Almond Cake

200 g sugar

180 g butter + extra for the pan, softened at room temperature

2 eggs

1 small tspk baking powder

Zest of a half untreated lemon

200 g Ground almond flour

200 g Plain flour

A pinch of salt

0,8 dl Almond milk

20 g Confectioner’s sugar, for dusting + some almonds, for decoration (optional)

Preheat the oven to 350°F/180°C.

In a large bowl, whisk the sugar and butter until smooth. Incorporate the eggs one by one. Fold in the baking powder, ground almond flour, plain flour, zest and a pinch of salt, and then add the milk.

Generously butter a cake pan, approx. 24 cm, and dust with a little flour. Shake off any excess flour, then pour the cake batter into the cake pan.

Bake for approximately 40 minutes, or until the cake is golden.

Sprinkle with confectioner’s sugar and some almonds.

Recipe and picture is adopted from Sonia Paladini.

Stay lovely and enjoy the beautiful Spring!!

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Sakura Mochi – Japanese Cherry Blossom Dessert!

Dear Beautiful

I hope you are doing great!! What is your favorite sweet/dessert? Do you have any? I would love to hear from you.

When I came to Japan, my sweet world opened up to a whole new level. So many sweets/cakes/desserts that I never had seen before. It was so amazing and enormous at the same time. One of my favorite desserts is Cherry Blossom Sweet Rice Cake. In Japanese it is called Sakura Mochi, 桜餅 (さくらもち).

Sakura mochi is made of sweet glutinous rice and filled with a sweet red bean paste. It is wrapped in a pickled sakura leaf which is edible. Sakura mochi is traditionally enjoyed during Hinamatsuri (Japanese Girl’s Day) to celebrate the beginning of spring, and to pray for the health and happiness of all little girls.

Sakura mochi is pink, just like sakura (cherry blossom flowers). It looks so lovely and sweet.

With Cherry Blossom Love from

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Photo @akiki_2015

 

 

 

Rose Vanilla Truffles

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Oh, these truffles looks so tempting.

Next week is my Christmas Shopping week. My Japanese class has stopped for a little winter break. I am so looking forward to do all the Christmas Shopping, writing Christmas Cards and do some Christmas Cooking.  My family lives in Denmark so I need to prepare for presents to be sent. I am currently making a list of what to gift them.

Yesterday,  I went to an amazing shop in the little city where I live. The name of the shop is Today’s Special.

Delicious Olive Oil, Almond, Pear Cake

Dear Lovelies,

This week I made another lovely cake. I LOVE baking. It makes my heart sings. And it feels so naturally; to look after a new recipe, to buy the ingredients, and to make it!

This cake is inspired by Cécile Molinié & Aran Goyoaga. It is a very soft and delicate cake because of the olive oil, the coconut milk and the zest from the lemon. You can make it with any fruits you like.

The recipe can be found here Cake.

Wishing you a lovely weekend & stay warm and with someone you love.

 

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Photo by Cécile Molinié