Lisbon Stories :: Conrad’s Bakery

Conrad's Bakery | Photography by Sanda Vuckovic Pagaimo
Conrad's Bakery | Photography by Sanda Vuckovic Pagaimo Conrad's Bakery | Photography by Sanda Vuckovic Pagaimo
Conrad's Bakery | Photography by Sanda Vuckovic Pagaimo
Conrad's Bakery | Photography by Sanda Vuckovic Pagaimo Conrad's Bakery | Photography by Sanda Vuckovic Pagaimo
Conrad's Bakery | Photography by Sanda Vuckovic Pagaimo
Conrad's Bakery | Photography by Sanda Vuckovic Pagaimo

Until now, Lisbon stories always spoke about places you can visit, people behind the counter that you can meet. But besides those stories there are the others, ‘in the shadow’, those whose face you don’t know, but maybe you do eat cakes their make, drink bear they produce, have coffee they roasted ..

Conrad’s Bakery is one of them.

Marta’s passion about food and cooking started in her adult life, she wanted to gather her friends at home, and what the best way then around the table.
As she is not so much into the sweets, when eating out, she was never fully pleased with desserts.
Marta took it as a challenge.
She started baking, for her friends first and then that turned into something more. Conrad’s Bakery was born.

Today she supplies few cool places (one of them I already wrote about in Lisbon stories) and she accept orders.

Conrad’s Bakery
conradsbakery@gmail.com

Vanilla Cake with Mascarpone Cream

Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic
Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic
Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic

I have to say I am facing very strange climatic conditions this winter. Its dry and sunny, but that sun is just here to fool me, since its very very cold.
And I am used to cold winters, with negative degrees and snow but this .. this is different.
Its cold that enter your bones and no matter what you dress you get frozen.
So, I decide to stay as much as I can indoor. I cook, bake, knit and then again I cook, bake and knit ..with reading in the middle.
So, no surprise I baked this cake second time this week. First one with two layers disappeared so fast that I decided to bake another bigger one and write about it, since it does deserve all the attention.

But then we go back to beginning, winter sunny light. I am telling you, its a struggle. Light is so strong these days that I just decided not to fight it but go with a flow and capture all its beauty (with the cake in the middle).
I still prefer gray sky light that Lisbon offers but when you work with natural light and strong light is the only one you are getting for days .. it had to be.
Hope you all have a nice weekend and dress well before going out!!!

Vanilla Cake with Mascarpone Cream

(adapted from Small Victories by Julia Turshen)

INGREDIENTS
makes one three-layer 18cm cake

For the cake:
225g spelt flour
190g good quality coconut sugar
1½ tsp baking soda
1½ tsp baking powder
½ tsp salt
160ml olive oil
3 eggs, lightly beaten
240ml almond yogurt
1½ tsp vanilla extract

For the cream:
250g mascarpone cream
1 tbs icing sugar
1 tsp vanilla extract
1 tbs sour cream
100g raspberry jam

For the frosting:
80g roughly chopped chocolate
70ml rice cream at room temperature
10ml maple syrup

DIRECTIONS

Make cake: Preheat your oven to 180C . Grease and flour three 18cm cake pans.

In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Add olive oil, eggs, yogurt and vanilla and whisk until batter is smooth. Divide batter evenly among prepared cake pans.

Bake in preheated oven until cakes are firm to the touch and a toothpick inserted into center comes out clean, about 30 minutes. Transfer cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen edges of cakes from pans and invert them onto a work surface.

Make cream: Place mascarpone and sour cream in a bowl and mix well. Add icing sugar and vanilla and mix until you get smooth cream.

Make frosting: Meanwhile, bring a small pot of water to a boil and then lower heat to a simmer. Put chocolate in a large heatproof bowl and set it over the pot (the water should not touch the bowl — if it does, simply pour some out). Stir until chocolate is melted. Remove from heat and whisk in rice cream and maple syrup. Frosting should be smooth and silky. Refrigerate frosting until the cakes have cooled.

Once the cakes are cool, put one on a serving platter upside down so that the flat side is facing up. Spread 50g raspberry jam over and half of the cream on top. Put second cake on top of the jam-slathered cake, flat-side up and again spread the rest of the jam and cream. Put third cake on top of the jam-slathered cake again flat-side up.

Using a small offset spatula or a dinner knife, spread frosting all over side and top of cake.

Let the cake sit about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well.

*If you have just one cake pan simply pour batter into pan and bake until toothpick tests clean. When it cools completely, use serrated knife to cut into three layers.

Pumpkin and Raw Chocolate Cake

Pumpkin and Raw Chocolate Cake|Photography and Styling by Sanda Vuckovic

I have pumpkins on my mind. Not so sure if it’s because supermarkets are full of all kind of pumpkins, or if because of autumn colours that remind me on them or because I am in the mood for eating all kinds of food with pumpkin ..pumpkin soup, pumpkin risotto, pumpkin galette …
Maybe it’s because ‘Dia das Bruxas’ is almost here and kids are planing how to celebrate it … Anyway, I have this recipe on my to do list for some time, and it had to be.
Cake is very moist, and spicy, and all you need for an autumn day!!!

Pumpkin Cake|Photography and Styling by Sanda Vuckovic

Pumpkin and Raw Chocolate Cake

(adapted from Gjelina by Travis Lett)

Cake:
420g piece kabocha squash seeded
250ml olive oil
180g spelt flour
1½ tsp baking powder
½ tsp baking soda
1½ tbsp ground cinnamon
¾ tsp salt
250g sugar
3 eggs
100g raw chocolate nibs

Glaze:
75g icing sugar
1 tbs hot water
1 tbs olive oil
dry rose petals for decoration

Preheat oven to 220C. Place squash on baking sheet (cut side down), drizzle with olive oil, and bake until soft and starting to caramelise, around 30 minutes. Let cool a bit, scoop out flesh and puree in food processor until smooth. Wrap squash in cheesecloth and let strain in a colander a few hours or overnight. Measure out 225g, keep leftovers in a fridge.

Preheat oven to 165C. Butter baking pans.

Mix all dry ingredients except sugar in a large bowl. In a medium bowl whisk sugar, olive oil, squash puree and eggs. Make a well in the center of the flour mixture, pour in squash mixture and whisk until just combined. Stir in chocolate nibs.

Pour batter into pans and bake until browned on the top and a skewer inserted into the center comes out clean, 75 to 90 minutes. Let cool in pan on a wire rack for 20 minutes. Run a knife around the edges and invert cake from the pan. Let cool on the rack another 20 minutes.

In a small bowl, whisk icing sugar with hot water until you have a glaze the texture of honey. Slowly drizzle in olive oil, whisking constantly. Add more or less sugar and water as needed to achieve consistency.

Pour the glaze over the cake, allowing it to drip over the edges. Sprinkle rose petals over the cake and let set before serving.

Olive Oil Plum Cake

Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic
Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic
Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic
Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic
Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic

School is slowly starting (who has kids in a Portuguese public school knows what I mean with ‘slowly’).
Last two weeks were mostly dedicated to it , spending a lot of time buying all school material … but besides that not so pleasant part, we are trying to get most of these last sun rays before autumn and all the duties kick out.

Days are still so sunny and we spend a lot of time in the park and weekends on the beach.
Almost every evening , we go for a walk after dinner, sharing all the plans for autumn, go for skating, eat ice-cream …
I am dreaming of grey days and rain but in the same time I can’t get enough of this late summer sun days.

Yesterday I went to supermarket to get my weekly supply , with a precious help of my daughter Hana and fruit section was proof that autumn is near. Plums, grapes, pomegranate … we wanted them all.
This morning I decided to do simple olive oil plum cake, mixed with spices I love. In the same time I roasted some plums to eat with yogurts in the morning and cake with those roasted plums were absolutely amazing. In case you have some plums at home, this recipe is so simple to make but taste so good.

Olive Oil Plum Cake

200g sugar
120ml olive oil
2 eggs
30ml orange juice
190g wheat or spelt flour
1/2 tbs baking powder
1/2 ts salt
2 ts ground cinnamon
1 ts ground cardamom
500g plums, pitted and cut in four

Preheat the oven to 180°C. Grease and flour a 21cm cake tin.
Beat together olive oil and sugar. Slowly mix in eggs.
In a large mixing bowl, mix all the dry ingredients together.
Add dry ingredients and orange juice. Mix until well-incorporated.
Scrape the mixture into the prepared tin, level the top with the back of a spoon or palette knife. Place the plums on top.
Bake in the preheated oven for 45 min.

Remove from the oven and leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.

* this cake is great with all kind of seasonal fruits

GF Chocolate Cake with Strawberries

GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic
GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic
GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic
GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic

I still can’t digest the fact that my baby, my small little girl, is going to make 13 this weekend. 13?!?! Where and how did that happened?!?!
Well… I am totally exaggerating, but the truth is, time did fly.
I can still remember the morning when I packed the bags and went to the hospital with my huge belly. I still remember the fear I felt, fear of all those unknown things that were about to happen. I read books, I heard other mums… but every story is unique as every child is.

And no, it was not easy. Motherhood brings so many doubts, new priorities, emotions… it’s a whole new world. But I always tried to think, use my own head and not listen to others.
I tried to do it my way, educate her my own way, pointing the values that I think are very important… and let her learn, from us, from others… but mainly from her own mistakes.
Teach about the world that surrounds her, help her with all those discoveries and be there, always be there for her.
I tried to be a friend but asked to be respected, respecting her…

I am very very proud of a girl she is now. I hope she will continue being who she is, believe in herself and do things she like… and I will always be here for her!!!
This week we celebrate, and the best way is with a great cake!!!

GF Chocolate Cake with Strawberries

Cake
120g coconut oil, plus extra for baking pan
150g bittersweet dark chocolate
5 large eggs at room temperature
130g coconut sugar
A good pinch of sea salt
50g rice flour, plus extra for baking pan
45 g almond meal

Preheat your oven to 180°C.
Butter two 19cm round cake forms and sprinkle with rice flour.
Melt the coconut oil and chocolate together in a double-boiler (a heatproof bowl resting on a pot of lightly simmering water). Set aside.
In the bowl of a stand mix, beat the eggs and sugar with salt until light and pale and doubled in volume.
Gently fold in melted chocolate mixture. Sprinkle the rice and almond flours over the batter and fold gently to combine. Pour into prepared pans and bake around 25min. A tester inserted into the center of the cake should come out dry.
Let cool then invert onto the rack.

Cream
100g cashews, soaked for minimum 2h
50g coconut cream
25g agave syrup
1/2ts vanilla concentrate
1/2 cup strawberries
30g coconut oil
A good pinch of sea salt

Place all the ingredients, except coconut oil, into blender. Process until you get creamy mixture. Add melted coconut oil and process again.

Assembling
2cups strawberries

Put one cake layer into a cake form, spread cream on top and place strawberries.
On top , place second cake layer and spread cream on top.
Put in the fridge for the cream to get more solid.
Take cake out of form, place on the plate, and cut strawberries and place on the top.

*****

Ainda não consigo digerir o facto de a minha bébé, a minha pequena menina, vai fazer 13 este fim-de-semana. 13?!?! Onde e como é que isso aconteceu?!?!
Bem… eu estou a exagerar, mas a verdade é que o tempo voou.
Ainda me lembro da manhã em que arrumei as malas e fui para o hospital com a minha barriga enorme. Ainda me lembro do medo que senti, o medo de todas essas coisas desconhecidas que estavam prestes a acontecer. Li livros, ouvi outras mães… mas cada história é única, assim como cada criança o é.

E não, não foi fácil. A maternidade traz tantas dúvidas, novas prioridades, emoções… é um mundo totalmente novo. Mas eu sempre tentei pensar, usar a minha própria cabeça e não ouvir os outros.
Eu tentei fazer isso da minha maneira, educá-la como eu queri, apontando os valores que eu acho que são muito importantes… e deixá-la aprender, de nós, de outros… mas principalmente a partir de seus próprios erros.
Ensiná-la sobre o mundo que a rodeia, ajudá-la com todas essas descobertas e estar lá, sempre lá por ela.
Tentei ser uma amiga, mas pedindo para ser respeitada, respeitando-a…

Estou muito orgulhosa da menina que ela é agora. Espero que continue a ser quem ela é, a acreditar em si mesma e a fazer as coisas que ela gosta… e eu estarei sempre aqui para ela!!!
Esta semana comemoramos, e a melhor maneira é com um grande bolo!!!

Lemon and Almond Cake

Lemon and Almond Cake | Photography and Styling by Sanda VuckovicLemon and Almond Cake | Photography and Styling by Sanda VuckovicLemon and Almond Cake | Photography and Styling by Sanda Vuckovic
I keep this idea of growing all kind of fruits in my terrace. Citrus trees growing in big vases, red fruits and rhubarb. But… they never bloomed or gave fruits. Until this year.
Citrus are in abundance and my lemon tree is full of flowers, with incredible scent. I go out to check them every day, see if there is a trace of lemons…
In the meantime, very often I have friends passing by with bags of lemons, oranges, tangerine, that grow in the backyard of their family’s houses. We mainly eat them or make juice for breakfast, but very often I bake a citrus cake. We all love them, and they disappear instantly.
This one, made with olive oil, is our favorite, since it is very moist and so lemony.

*****

Mantenho esta ideia de crescer todo o tipo de frutas no meu terraço. Árvores de cítrinos a crescer em grandes vasos, frutos vermelhos e ruibarbo. Mas… eles nunca floresceram ou deram frutos. Até este ano.
Os citrinos estão em abundância e o meu limoeiro está cheio de flores, com um perfume incrível. Saio para vê-los todos os dias, para verificar se há algum rasto de limões…
Entretanto, muitas vezes tenho amigos que passam com sacos de limões, laranjas, tangerinas, que crescem no quintal das casas da sua família. Na maioria comêmo-los ou fazemos sumo para o pequeno-almoço, mas muitas das vezes faço um bolo de citrinos. Todos nós gostamos deles, e desaparecem num instante.
Este, feito com azeite, é o nosso favorito, uma vez que é muito húmido e de limão.

Lemon and Almond Cake

(makes 4 small bundt cakes)

Cake:
2 lemons
150g coconut sugar
120g spelt or wheat flour
80g almond flour (or ground almond)
1tsp baking powder
pinch of salt
2 eggs, at room temperature
120ml extra virgin olive oil

Preheat the oven to 180ºC. Grease and flour 4 bundt forms and set aside.
In a bowl, mix to combine the flour, almond, baking powder, and salt.
Beat together eggs and coconut sugar. Add dry ingredients and lemon zest. Mix until well-incorporated.
Gradually drizzle in the olive oil and process until incorporated.

Divide the batter into the prepared cake pans. Bake for 40 – 45 minutes, until a toothpick inserted into the center of the cakes comes out cleanly.

Meanwhile, heat juice of 1 lemon. Remove the cake from the pan and brush the lemon juice on the cakes. Let cool completely on a wire rack.

Glaze:
Mix the juice of 1/2 lemon with icing sugar until you get thick paste. Place over cold cakes and let it dry.

*****

Bolo de Limão e Amêndoa

(faz 4 pequenos bolos bundt)

Bolos:
2 limões
150g açucar de côco
120g farinha de espelta ou de trigo
80g de farinha de amêndoa (ou amêndoa esmagada)
1 colher de chá de fermento em pó
pitada de sal
2 ovos, à temperatura ambiente
120 ml de azeite extra-virgem

Pré-aqueça o forno a 180ºC. Engurdure e enfarinhe as 4 formas Bundt e reserve.
Numa tigela, misture a farinha, a amêndoa, o fermento e o sal.
Bata os ovos e o açúcar de côco. Adicione os ingredientes secos e raspas de limão. Misture até ficar bem incorporada.
Aos poucos, regue com o azeite e processe até incorporado.

Divida a massa nas formas já preparadas. Coza durante 40 – 45 minutos, até que um palito inserido no centro dos bolos saia limpo.

Enquanto isso, aqueça o sumo de 1 limão. Retire os bolos das formas e pincele o sumo de limão sobre os bolos. Deixe arrefecer completamente sobre uma grade.

Glaze:
Misture o sumo de 1/2 limão com açúcar em pó até obter uma pasta espessa. Coloque sobre os bolos frios e deixe secar.

Vegan Plum Crumble Cake

Vegan Plum Crumble Cake | Photography and Styling by Sanda Vuckovic
Vegan Plum Crumble Cake | Photography and Styling by Sanda VuckovicVegan Plum Crumble Cake | Photography and Styling by Sanda Vuckovic
Vegan Plum Crumble Cake | Photography and Styling by Sanda Vuckovic

November is my favourite month. It’s time when nature slow down, colours change, colourful leaves cover sidewalks and I wake up into the foggy and chilly mornings. It ‘s a time I want to slow down, get cosy, bake like crazy and spend long nights knitting with a cup of tea by my side.
It’s breeze make me calm and I feel happy with all of the changes around me.

I was born one cold November night ,one more reason I feel connection with it. Every year I celebrate that day surrounded with my family and those I spent a year with.
This year I didn’t have just a “birth day” but a “birth week”. We did so many great things and had a nice gathering … and this cake was one of the things I made.

Vegan Plum Crumble Cake

(adapted from My New Roots by Sarah Britton)

Crumb:
175g spelt flakes
80ml agave syrup
70g chopped walnuts
1ts ground cinnamon
1ts ground cardamom
2tbs spelt flour
80g coconut oil, chilled
1/4 ts sea salt

In a bowl, combine spelt flakes, agave syrup, walnuts, cinnamon, cardamom, flour, oil and salt.

Cake:
300g spelt flour
2ts baking powder
1ts baking soda
1/2 tbs ground cardamom
1/4tbs cinnamon
1/4tbs ground ginger
1⁄2ts fine sea salt
90ml coconut oil
240ml agave syrup
300ml rice milk
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1 teaspoon apple cider vinegar
6 medium plums

Preheat the oven to 180°C.
In a large mixing bowl, sift together the flour, baking powder, bicarbonate of soda, spices and salt. Whisk to combine.
In a medium saucepan over low-medium heat, whisk together the oil, agave syrup, milk and vanilla seeds. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Slowly add vinegar and mix to combine.

Pour the batter into the prepared cake tin. Place plum halves, cut side up. Sprinkle with crumble and bake until a toothpick inserted in the center of the cake comes out clean, approximately 40min. Let the cake cool completely before removing it from the tin.

Citrus Cake

Citrus Cake | Photography and Styling by Sanda Vuckovic

This is a cake for the 3 of us.
Why 3, you may ask…
Exactly 11 days ago my husband left his home country searching for a better chance. It was not an easy decision, nor it was easy to leave the 3 of us and go abroad, but, sometimes, we need to make difficult decisions and hope they will bring something good.
Despite I miss him terribly, I also feel really proud that he had the courage to change his course and try a new place, where I hope his effort and experience will be appreciated.
This is a cake for the 3 of us… me and the 2 of them, whom I try to love, spoil and care with double intensity, hoping they won’t miss their father as much as I miss my husband… but there are moments that I think they do the same game… they love, spoil, care for me with double intensity, hoping I won’t miss my husband as much as they miss their father.
This is a cake for the 3 of us… hoping we will make one for the 4 of us really soon!!!

*****

Este é um bolo para nós os 3.
Porquê 3, podem perguntar…
Há exatamente 11 dias, o meu marido deixou o seu país de origem à procura de uma oportunidade melhor. Não foi uma decisão fácil, nem foi fácil deixar-nos aos 3 e ir para o estrangeiro, mas, às vezes, é preciso tomar decisões difíceis e esperar que tragam algo de bom.
Apesar de sentir imensamente a sua falta, também me sinto muito orgulhosa por ele ter tido a coragem de mudar de rumo e tentar um novo sítio, onde espero que o seu esforço e experiência seram apreciados.
Este é um bolo para nós os 3… eu e eles os 2, a quem eu tentar amar, mimar e cuidar com o dobro da intensidade, na esperança de que eles não sintam a falta do seu pai tanto quanto eu sinto a falta do meu marido… mas há momentos em que eu acho que eles fazem o mesmo jogo… eles amam, mimam, cuidam de mim com o dobro da intensidade, na esperança de que eu não sinta a falta do meu marido tanto quanto eles sentem do seu pai.
Este é um bolo para nós os 3… na esperança que vamos fazer um para os 4 muito em breve!!!

Citrus Cake | Photography and Styling by Sanda Vuckovic

Citrus Cake

(adapted from Dessert for breakfast)

for the cake:
1 orange
10 kumquats
450g sugar
350g spelt flour
2tsp baking powder
1tsp baking soda
1tsp salt
2tsp orange blossom water
4 eggs, at room temperature
90ml extra virgin olive oil
1tbsp fresh orange juice

for the frosting:
85g cream cheese
50g butter
60g icing sugar

In a pot, bring 1,5l of water to a boil.
Trim the top and bottom of an orange. Once the water is boiling, submerge the orange and the kumquats and cook briefly, about 1 minute. Drain the fruits, discard the water, and repeat the boiling, cooking, and draining two more times.
Combine the blanched orange and kumquats, 200g sugar, and 1l of water over medium heat. Cook for about 30 minutes while stirring frequently until the sugar dissolves and the citrus rinds are fork-tender. Let cool until room temperature.
Drain the fruits and remove the seeds, reserving the cooking liquid.
Preheat the oven to 180ºC. Grease and flour two 19cm cake pans and set aside.
In a bowl, mix to combine the flour, baking powder, baking soda, and salt.
In a food processor, blend the cooked orange and kumquats (including rind) until a chunky puree.
Add the remaining sugar, eggs, 1 tsp orange blossom water, and flour mixture. Process for 2 minutes until well-incorporated.
Gradually drizzle in the olive oil and process until incorporated.
Divide the batter into the prepared cake pans. Bake for 40 – 45 minutes, until a toothpick inserted into the center of the cakes comes out cleanly.
Meanwhile, mix to combine 2 tbsp of cooking liquid, 1 tsp orange blossom water, and orange juice. Remove the cake from the pan. Poke the top of the cake all over with a skewer or fork and brush the liquid on the cake. Let cool completely on a wire rack.

Beat butter and icing sugar until pale and fluffy. Add cream cheese and mix well. Spreed frosting on top of first cake and place second one on top. Coat cake with frosting and decorate with flowers.

Spelt Plum Cake with Crumble

Spelt Plum Cake with Crumble | Photography and Styling by Sanda Vuckovic

I can feel it in the air; the autumn is closer and closer.
Colourful leaves are covering my roads,
grey light is inhabiting my home,
air smells on wet ground and rain… lovely rain.

I want to make soup and bake cakes, read a book under the blanket with a cup of tea on my side and the smile doesn’t go out of my face.

*****

Consigo senti-lo no ar; o outono está cada vez mais perto.
As folhas coloridas cobrem as minhas estradas,
cinza claro habita a minha casa,
o ar cheira a terra molhada e chuva… linda chuva.

Eu quero fazer sopa e bolos, ler um livro debaixo do cobertor com uma chávena de chá ao lado e o sorriso não me sai do rosto.

Spelt Plum Cake with Crumble | Photography and Styling by Sanda Vuckovic

Spelt Plum Cake with Crumble

3 eggs
200g coconut sugar
240g spelt flour
200ml sunflower oil
130ml coconut milk
2tsp baking powder
2tsp vanilla sugar
plums

Crumble
70g spelt flour
65g soy margarine
55g roasted hazelnut, roughly chopped
35g spelt flakes
60g coconut sugar

Preheat the oven to 200°C. Grease and flour a rectangular cake tin.

Cut the plums, take the pits out and slice them. In a large mixing bowl, mix all the cake ingredients together.
Scrape the mixture into the prepared tin, level the top with the back of a spoon or palette knife. Place the plums on top.

In the meantime, make the crumble. Put all the ingredients in a large bowl and rub using your fingertips to create a crumble mixture. Sprinkle the mixture over the cake and bake in the preheated oven for 30min (be careful not to burn the crumble top).

Remove from the oven and leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.

* this cake is great with all kind of seasonal fruits

*****

Bolo de Espelta de Ameixa com Crumble

3 ovos
200g de açúcar de coco
240g farinha de espelta
200ml de óleo de girassol
130ml Leite de coco
2 colheres de sopa de fermento em pó
2 colheres de sopa de açúcar de baunilha
ameixas

Crumble
70g farinha de espelta
65g de margarina de soja
55g de avelã torrada, moídas
35g flocos de espelta
60g de açúcar de coco

Pré-aqueça o forno a 200°C. Unte e enfarinhe uma forma de bolo retangular.

Corte as ameixas, tire os caroços e fatie-as. Numa tigela grande, misture todos os ingredientes do bolo.
Retire a mistura para a forma preparada, nivele o topo com as costas de uma colher ou espátula. Coloque as ameixas por cima.

Entretanto faça o crumble. Coloque todos os ingredientes numa tigela grande e misture com a ponta dos dedos para criar o crumble. Polvilhe a mistura sobre o bolo e leve ao forno pré-aquecido por 30 minutos (cuidado para não queimar o crumble no topo).

Retire do forno e deixe arrefecer na forma por 30 minutos antes de o virar para uma grelha e deixe arrefecer completamente.

* Este bolo é óptimo com todos os tipos de frutas da época

Chocolate and Blueberry Mini Cakes

It is last day of school and perfect reason to celebrate.
It was a hard year, with crazy schedule, a lot of effort and adaptation …

Chocolate and Blueberry Mini Cakes | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Let’s the summer come, running in the park, not thinking about hours and duties, rolling on the sand, diving in the ocean …

Let’s start the holidays with, what else then, chocolate cake decorated with their favorites…blueberries …

Let’s celebrate!!!

Chocolate and Blueberry Mini Cakes | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Chocolate and Blueberry Mini Cakes

(makes around 16 mini cakes)

200g sugar
4 eggs
100ml water
100ml sunflower oil
4tbs cocoa powder
200g flour
1ts baking powder

200g mascarpone cheese
2tbs sour cream
3tbs icing sugar

250g blueberries

Preheat the oven to 180C.
Line rectangular baking tray with parchment paper (22x28cm).

Beat sugar and eggs until pale. Slowly add cocoa powder, continue beating.
Add water and oil and continue mixing.
Add flour very slowly, bee careful not to over mix.

Pour into baking tray and bake around 45min.

In the meantime mix with hand mascarpone, sour cream and icing sugar until you get creamy consistency.

Take cake from the oven and let it cool. When it is completely cooled, cut rounds with cookie cutter (around 7cm). Place mascarpone cream and blueberries on top.

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