Chocolate Cherry Bundt Cake

Fun Dining Susanna Blavarg0348

We love this cake for summer parties. We shot it on a beautiful summer day by river Thames in London and tried it afterwards, it was one of those perfect moments, the sun was setting, we sat by the river, hi tide was coming and wet our feet… and we had a fantastic chocolate cake, yum!

Chocolate Cherry Bundt Cake With Chocolate Fudge Icing

About 12 pieces

Chocolate Cherry Bundt Cake

  • 225 g butter, melted
  • 1 cup / 2 dl coffee
  • ½  cup / 1 dl cocoa powder
  • ½ tsp vanilla extract
  • 1½ cup / 4 dl flour
  • 1½ cup / 4 dl brown or regular sugar
  • 1½ tsp bicarbonate
  • 2 eggs
  • ½  cup / 1 dl sour cream

Chocolate Fudge Glaze

  • 50 g sugar
  • 50 g light syrup
  • 50 g double cream
  • 25 g butter
  • 30 g dark chocolate, chopped

For Decoration

  • 1 tbsp cocoa nibs (crushed cocoa beans)
  • 250 g cherries

      Pre-heat the oven to 347°F / 175°C. Grease a cake tin that fits 8-10 cups / 2-2½ l. Mix melted butter, coffee, vanilla extract and cocoa powder in a saucepan, then put aside. Mix flour, brown sugar and bicarbonate in a bowl. Beat the butter mixture, eggs and sour cream into the dry ingredients. Beat with an electric mixer until the batter is smooth. Pour the batter into the cake tin and bake in the center of the oven for about 55 minutes. Let the cake cool for 5-10 minutes after baking, before turning the tin upside down on a plate. Let the cake keep on cooling without removing the tin while you make the glaze.

      Boil the sugar, syrup, cream and butter in a saucepan for a few minutes until the fudge thickens. Remove the saucepan from the heat and add the chocolate while stirring. 

      Let the glaze cool a bit without letting it become completely cold! It should only cool enough to thicken a bit so that it stays on the cake. Glaze the cake and sprinkle with cocoa nibs. Decorate with cherries. Let the glaze cool before cutting the cake into pieces.

Swedish Saffron Buns

HaveAYummyDayXmas15Blavarg17309Swedish Saffron Buns

These are traditional in Sweden and we eat them only in December. Try baking them, they’re so yummy! Happy Holidays to all of you!

32 buns

  • 50 g fresh yeast or 2 pkgs dry yeast
  • 2 cups / 5 dl milk
  • ½ cup / 1 dl sugar
  • ½ teaspoon salt
  • 1 g saffron
  • 2 eggs
  • 150 g soft butter
  • 7 cups / 16 dl flour

Crumble the yeast in a bowl. Heat the milk to  98 °F/37 °C. Pour the milk into the bowl with yeast.If you use dry yeast follow the instructions on the package. Stir until the yeast dissolves and add sugar, salt, saffron and egg. Add the butter. Work the flour into the dough little by little until the dough is smooth. Let the dough rise under a tea towel for about 30 minutes. Preheat the oven to 440 °F/225 °C. Make the filling while you wait.

Filling

  • 200 g marzipan
  • 150 g soft butter
  • 2 tablespoons sugar
  • raisins
  • egg for brushing

Tear the marzipan into small pieces and mix it with butter and sugar. Add raisins.

Split the dough in two.

Roll one half into a rectangle about 1/2 cm or 1/5 inch thick. Spread the filling on top of the dough and then roll the whole thing into a log shape. Cut 1 inch / 3 cm thick slices. Lay the pieces on their side on a baking sheet. Let them rise for about 30 minutes. Brush with a lightly beaten egg. Bake in the oven until golden.

Have A Yummy Day xmas 15 Blavarg17287_fullstorlekb

 

Swedish Ginger Bread Cookies

Have-A-Yummy-Day-xmas-15-BlavargThe holidays are closing in and in Stockholm it’s time for glögg (heated sweet and spicy wine), ginger bread cookies and saffron buns. Hope you enjoy our take on a ginger bread cookie, it’s the truly dark Swedish night, the xmas tree, the stars and the snow…

Swedish Ginger Bread Cookies

  • 150 g butter
  • 250 g sugar
  • 70 g golden syrup
  • 1 ½ tablespoon ground ginger
  • 1 tablespoon ground cardamom
  • 1½ tablespoon ground cinnamon
  • ½ tablespoon ground cloves
  • ½ tablespoon bicarbonate of soda (bakpulver)
  • 100 ml water
  • 450 g flour

 

 

Preheat the oven to 400°F/200°C. Mix butter, sugar and syrup in a pan. Stir and heat on low temperature until the butter melts. Add the spices and baking powder and stir. Add the water and stir. Add the flour and stir until it is completely mixed in. Empty the mixture into a bowl and let cool. Cover with cling film and leave the dough to rest in the fridge overnight. Take a small piece of dough and keep the rest in the fridge. Roll it out thinly on a baking sheet. Cut it into shapes using cookie cutters or a knife. Bake for 5-8 minutes until golden brown.

 

Have A Yummy Day xmas 15 Blavarg17351_fullstorlek

Happy Halloween

   fiHave a Yummy Day 14 Oct 1515278

Hey, it’s finally Halloween again! October-November is like the best time of the year, first it’s Halloween and then Thanksgiving. I’m in nyc and will join the big parade that starts at Canal Street and goes along 6th Ave every year. As a neon glowing jellyfish:). But first I will make these amazing pumpkin pie pancakes, Elisabeth made them a few days ago when we shot this post at the studio in Stockholm and I promise they are delicious! /Susanna

Pumpkin pie pancakes with chia marmalade and cinnamon cream

4 servings 

  • 2 eggs
  • 180 g flour
  • 1¾ cup / 4 dl milk
  • ¾ cup / 1½ dl pumpkin pure, boiled och mixed  (Butternut or Moscato)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground dried ginger
  • ¼ teaspoon ground nutmeg

Whisk together the eggs, flour and half of the milk. Add the remaining milk, pumpkin pure and the other ingredients. Whisk until smooth. Let the batter cool for about 20 minutes in the fridge. Fry thin pancakes in butter, in a pan, on medium heat.

Chia marmalade

  • 1¾ cup / 4 dl mixed berries, blueberries and blackberries
  • 1 cup / 2 dl diced mangoes, frozen or fresh
  • 2 tablespoons raw sugar
  • ½ cup / 1 dl chia seeds
  • 5 tablespoons water

Mix all the ingredients for the chia marmalade in a bowl or in a glass jar. Put plastic or a lid on and let stand in the refrigerator overnight.

Serve with

  • whipped cream
  • ground cinnamon

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Orange and pistachio meringues

about 25-30 meringues

  • 1 cup/ 2 dl egg whites
  • 2 ¼ cup/ 4 ½ dl sugar
  • 1 orange, finely grated zest
  • 50 g dark chocolate 64-70%
  • orange food color
  • 5 tablespoons chopped pistachios

Pre heat the oven to 250˚F/120˚C.

Mix the egg whites and sugar in a stainless steel bowl. Put the bowl in a water bath and heat the meringue mixture to 136˚F/58˚C while whipping. Remove the bowl from the water bath and whisk with an electric mixer until it’s cooled. Add the orange zest. Melt the chocolate carefully in the microwave and turn it into the meringue so that it becomes marbled. Mix in a little orange food coloring. Place the meringues, using two spoons, on a baking tray with baking paper. Sprinkle with pistachios. Bake the meringues in the oven for 35-40 minutes, they should be a little chewy in the centre.

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Pumpkin and orange ice cream

Pumpkin curd

  • 5 tablespoons pumpkin pure
  • 90 g sugar
  • 100 g soft butter
  • 2 egg yolks
  • 1 orange, finely grated zest and juice

Whisk together the ingredients and simmer over medium heat until thickened. Pour the curd in a bowl directly, so that it does not become too hot in the bottom. Cool it and pour it into a piping bag.

Pumpkin and orange ice cream

  • 1 vanilla pod
  • 1¼ cup / 3 dl milk
  • 1¼ cup / 3 dl heavy cream
  • 6 egg yolks
  • 180 g sugar
  • ¾ cup / 1½ dl pumpkin pure
  • 1 orange, finely grated zest and its juice

Serve with

  • ground cinnamon
  • maple syrup

Split the vanilla pod lengthways and scrape out the vanilla pod. Boil the milk and cream with the vanilla pod and seeds into a stainless steel saucepan. Whisk egg yolks and sugar fluffy. Pour the hot cream mixture over the yolks and pour everything back into the pan and stir. Simmer the mixture to 185˚F/85˚C or until it starts to thicken. Remove from the heat, it should not boil. Add the pumpkin puree and orange zest and juice. Pour into a bowl and let cool. Run it in the ice cream machine. Swirl the curd into the ice cream and sprinkle ground cinnamon over. Place in the freezer until ready to serve.

We used these pretty black bowls, that stays cool if you hold them under cold tap water before serving, for our ice cream. You can also write on them with chalk. From Finnish Magisso (magisso.com).

Have a Yummy Day 14 Oct 1515303 1

Pumpkin waffles with pumpkin and orange ice cream

Belgian waffles are baked in a Belgian waffle iron and get really fluffy and high, but it also works great to bake this in any other waffle iron.

12 servings

  • 2 eggs
  • 125 g butter
  • ½ cup / 1,5 dl milk
  • ½ cup / 1 dl water
  • ¾ cup / 1 ½ dl pumpkin pure
  • ¼ package dry yeast or 15 g yeast
  • ½ teaspoon salt
  • 4 ½ tablespoons sugar
  • 2 teaspoon vanilla sugar
  • 450 g flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon ginger

Break the eggs and separate the yolk from the egg white. Pour the egg whites in a clean, dry bowl and the yolks in a separate bowl. Melt the butter, add the milk, water, pumpkin puree and the butter and heat to 99˚F/37˚C. Crumble the yeast into a bowl and pour the liquid over. Whisk in the egg yolks, salt, sugar, vanilla sugar, flour and spices in the liquid. Stir until it becomes smooth. Whisk the egg whites and fold into the mixture let the batter rest for 20 minutes. Bake the waffles in a waffle iron. Brush the waffle iron with butter between baking the waffles.

Caramelized nuts

  • 90 g sugar
  • 1 cup / 2 dl mixed nuts, brazil nuts, pecan och walnuts

Melt the sugar to a light brown caramel in a pan. Add the nuts and pour onto a baking sheet. Let cool and chop coarsely.

Serve the waffles with ice cream, maple syrup and nuts.

Rhubarb Mazarin Pie

HaveaYummyDayMay2014SusannaBlavarg038423

It’s rhubarb season! This pie is really easy to make and tastes delicious. Happy baking!

Rhubarb Mazarin Pie

About 8 pieces

  • 10 thin red rhubarb stalks, about 8 inches/20 cm long
  • ½cup / 1dl sugar
  • ½cup / 1dl water
  • 1 tsp butter

Pre-heat the oven to 350°F/175°C. Put the rhubarb horizontally in a baking sheet and spread the sugar, water and butter on top. Bake it for 10 minutes in the middle of the oven. Let cool. Pour out the liquid in a pot and save it. 

  • 5 puff pastry rectangles, about 7×20 cm
  • 1 egg for brushing

Heat the oven to 390°F/200°C. Roll out the puff pastry. Put three rectangles on a baking sheet covered in parchment paper, so that they overlap with about 1/3 inch / 1 cm. Brush with whipped egg, so they stick to each other, where they overlap. Cut out edges of about ½ an inch/1½ cm, brush with egg underneath and put on top along the sides of the rectangle. Prick everything except the edges with a fork. Brush the edges with egg. Put the puff pastry in the oven for about 10 minutes. If the pastry puffs up in the middle you can push it down with a fork. 

Mazarin Filling

  • 35 g soft butter
  • 1/3cup / 3/4dl sugar
  • 200 g almond paste
  • 2 eggs, room temperatured
  • 1 tbsp flour

Heat the oven to 390°F/200°C. Mix butter and sugar. Grate the almond paste finely and mix with the sugar and butter. Add one egg at a time. Add the flour. Spread the mixture over the pastry puff and put the rhubarbs on top. Bake in the oven for about 20-25 minutes.

Boil the liquid from the rhubarb until it thickens and the consistency becomes like a syrup. Take out the pie and drip the rhubarb syrup on top. 

For serving:

  • Fresh herbs, for example Spanish chervil and oxalis to spread on top.
  • Vanilla ice cream or vanilla sauce.

HaveaYummyDayMay2014SusannaBlavarg036263 HaveaYummyDayMay2014SusannaBlavarg0364HaveaYummyDayMay2014SusannaBlavarg0362

Swedish Kladdkaka

HAYD3921 Susanna Blavarg 1

Swedish Kladdkaka is easy to bake and sooo yummy. It’s very popular in Sweden. It translates as sticky cake, it should be sticky inside, so don’t leave it for too long in the oven. This is the classic one:

Classic Swedish Kladdkaka

  • Butter and flour for the pan
  • 2 large eggs
  • 1¼ cup / 3 dl caster sugar
  • 100 g butter
  • 1 tsp vanilla sugar
  • 4 tbsp cocoa powder
  • ¾ cup / 2 dl all purpose flour
  • 1 cup heavy cream for serving

Pre heat the oven to 400°F/200°C. Butter and flour an 8″ springform pan. Whisk the eggs and sugar together in a bowl until light but not fluffy. Melt the butter and stir while adding it. Add all the dry ingredients and stir it all until smooth. Pour the mixture into the pan and bake on the lowest rack in the oven for 15 minutes. It should be sticky inside. Remove the cake and let it cool for an hour.

Powder with cocoa and serve with lightly whipped cream.

Swedish Semla Layer Cake

HaveaYummyDaySusannaBlavarg5482

Today fettisdagen is celebrated in Sweden and this is the big day for having a Swedish semla. This year’s semla season have been extraordinary in Stockholm, with all the bakeries making their own versions of the traditional semla. Most trending have been Mattias Ljungberg’s Semmelwraps, which you can try at the Tössebageriet if you’re in Stockholm. We’re in New York though, longing for semlas today. But a few days ago we baked this semla layer cake to show you guys what to do if you want to celebrate fettisdagen in an extraordinary way. Yum.

Swedish Semla Layer Cake

  • 25 g fresh yeast or 1 pkg dry yeast
  • 1 cup / 2 ½ dl milk
  • ⅓ cup /¾ dl sugar
  • ¼ tsp salt
  • 1 tsp cardamom seeds, crushed in a mortar
  • A few drops of vanilla extract
  • 75 g soft butter
  • 2 ½-3 cups 6-7 dl flour
  • 1 egg for glazing, lightly whipped with a fork

Filling:

  • 300 g almond paste
  • 3 tbsp milk or water
  • 2 cups / 5 dl heavy cream

For garnishing:

  • Icing sugar

Crumble the yeast in a bowl. Heat the milk to  98 °F/37 °C. Pour the milk into the bowl with yeast. Stir until the yeast dissolves and add sugar, salt, cardamom and vanilla extract. Add the butter. Work the flour into the dough little by little until the dough is smooth. Keep working the dough for 5-10 minutes. Let the dough rise under a tea towel for about 30 minutes.

Heat the oven to 355 °F/180 °C. Put the dough on a lightly floured surface and shape it into a round bun. Put the bun in a buttered cake pan with a removable bottom and a diameter of about 7-8 inches/19-20 cm. Let rise under a tea towel for another 30 minutes. Brush the bun with egg and bake in the center of the oven for about 25 minutes (if the surface of the bun is turning brown towards the end you can move the bun further down in the oven). Take out the bun and let it rest in the pan for a couple of minutes. Remove the edges of the pan and let the bun cool under a tea towel.

Grate the almond paste and mix it with milk or water. Whip the cream and pour it into a piping bag with a star shaped tip.

Cut the bun into three layers and cut out a triangle out of the top one. Spread almond paste and pipe cream over each layer. Put the layers together and powder with icing sugar.

Serve with coffee or milk or the old fashioned Swedish way: put your slice of the semla in warm milk in a soup-plate.

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