Tag Archives: birthday

Lemon Poppyseed Cake

2women2cats: Lemon Poppyseed cake

I made this cake on Christmas Eve because I didn’t want a heavy cream cake this year as a dessert. There is usually so much food that eating cake afterwards becomes a challenge. I wanted something a bit lighter with a fresh lemony taste and immediately thought about a lemon poppyseed cake.

The dough is basically the same as my Frankfurter Kranz recipe with added lemon and of course poppyseeds. I used a loaf baking pan for it but I am sure it would also look wonderful as a Bundt cake.

Ingredients
250 g softened butter (add a bit of salt to the batter if you don’t use salted butter)

200 g sugar
1/ 2 tsp ground vanilla
4 eggs
zest of 1,5 lemons
juice of 1 lemon
125 g plain flour
125 g potato or corn starch
1/2 tsp baking powder
50 g poppyseeds

For the glaze
100 g powdered sugar
water or lemon juice
elderflower syrup (optional)
sugared flowers or other decoration

Preheat the oven to 180°C, grease the loaf pan and sprinkle with bread crumbs to prevent the cake from sticking to the sides.

Beat the butter with the sugar and the vanilla until it’s white and fluffy. Add the eggs and the lemon zest.  Beat until the batter is thick and fluffy.

Combine the flour, starch and baking powder in a bowl and slowly add to the mixture until everything is incorporated and the dough is shiny.

Add the lemon juice and mix slowly until everything is smooth, then add the poppyseeds and pour the dough into your baking tin.

Bake for around 60 minutes. If the crust gets too brown, cover the cake with aluminium foil. Let the cake cool down in the baking pan and wait with the glaze until it’s completely cold.

If you want to use elderflower syrup for the glaze, add around two teaspoons to a bowl of powdered sugar and add as much water or lemon juice as needed to make a runny paste. Don’t make it too thin or else it won’t cover the cake but instead run down the sides completely. Decorate with sugared flowers, sprinkles or leave it plain. Enjoy!

Stef

2women2cats: Lemon Poppyseed cake

2women2cats: Lemon Poppyseed cake

Grandma’s Frankfurter Kranz

2women2cats: Grandma's Frankfurter Kranz

This cake has always been one of my favourites. Grandma has been baking it on lots of occasions like birthdays and holidays for probably decades now and the whole family just loves it.

Now that I am living in Finland and rarely get to taste grandma’s cakes I just have to do them on my own. For the second year in a row now Tiia wanted it for her birthday so I also decided to put it up on the blog. If you want to have a look at last year’s Frankfurter Kranz check out our first blog post from last year.

A traditional Franfurter Kranz is a Bundt cake made with buttercream and decorated with caramel covered brittle nuts. Grandma always uses vanilla buttercream and decorates with chocolate sprinkles. The layers are also filled with buttercream but instead of jam she puts sliced bananas in it. So technically I have no idea if it is still a Frankfurter Kranz but that is just how she calls it, so I will stick with the name.

For the decoration I used sugared rose petals. Those are really easy to make. If you have unsprayed roses you can use a pastry brush and coat one by one with egg foam sprinkling with sugar afterwards. Let the petals dry on a baking sheet and then store in an airtight container. They taste really great!

Ingredients for the Bundt cake

250 g softened butter (add a bit of salt to the batter if you don’t use salted butter)
200 g sugar
2 tsp vanilla sugar
4 eggs
zest of one lemon
125 g plain flour
125 g potato starch (or corn)
1/2 tsp baking powder

Preheat the oven to 180°C and grease a Bundt tin. I usually also add home made bread crumbs so the cake won’t stick to the sides.

Beat the butter with the sugar and the vanilla sugar until it’s white and fluffy. Add the eggs and the lemon zest. Most recipes say to add one egg at a time but to be honest I don’t think it makes a difference in the end. Beat until the batter is thick and fluffy.

Combine the flour, starch and baking powder in a bowl and slowly add to the mixture until everything is incorporated and the dough is shiny.

2women2cats: Grandma's Frankfurter Kranz

Pour the batter into the Bundt pan and even out with the back of a tablespoon.

2women2cats: Grandma's Frankfurter Kranz

2women2cats: Grandma's Frankfurter Kranz

Bake around 60 minutes and let it cool down before taking it out of the tin.

2women2cats: Grandma's Frankfurter Kranz

2women2cats: Grandma's Frankfurter Kranz

When it’s cooled down enough, cut the cake into three rings, set aside and prepare the frosting. If you want to make the frosting the next day, don’t cut the cake beforehand.

2women2cats: Grandma's Frankfurter Kranz

For the frosting

200 g butter (not too soft)
250 g powdered sugar
1 vanilla bean
2 bananas (depending on size)
Decoration of your choice (I used sugared rose petals)

Open the vanilla pod and scrape the seeds out. Take a big bowl, add the butter and the vanilla. With a hand mixer carefully mix it with the powdered sugar while sifting it into the bowl. You don’t want any lumps in it. If you want it sweeter or firmer you can always add more sugar to the buttercream.

2women2cats: Grandma's Frankfurter Kranz

Cut the bananas in slices.
Take the bottom ring of the cake, spread a nice amount of buttercream onto it and top it with banana slices.

2women2cats: Grandma's Frankfurter Kranz

2women2cats: Grandma's Frankfurter Kranz

Then place the next cake ring on top and repeat. The top part of the cake won’t have bananas so you can spread the rest of the buttercream on top and in the middle of the cake.

2women2cats: Grandma's Frankfurter Kranz

I always make a thin layer at first, then put the cake in the fridge until the buttercream is a bit firm and add the rest of the buttercream afterwards. I do that because I always get a bit of crumbs into the frosting and I don’t like the looks of that. So once the first layer is firm enough you can add more buttercream and it will look a bit cleaner. You can smooth it out or leave it a bit rustic looking. If you want it really smooth you can also put it back in the fridge and once the buttercream is firm you can scrape a bit of to make an even layer.

Add sprinkles or other decoration. You can eat the cake when the buttercream is still a bit soft or when it has firmed up the fridge. Enjoy!

Stef

2women2cats: Grandma's Frankfurter Kranz

2women2cats: Grandma's Frankfurter Kranz

Rosemary Cake With Lemon Curd and Brown Butter Frosting

I’m always looking for some new cake ideas and for something that is a bit more than just sweet. Using rosemary and brown butter just sounded delicious to me and I had to try it out. Let me say that this was one of the best cakes I’ve ever made!

2women2cats: Rosemary Cake With Lemon Curd and Brown Butter Frosting

The cake itself was really moist and the rosemary complimented it so nicely. The brown butter frosting is slightly salty and has almost a caramel-like taste to it. The lemon curd filling being slightly sour and also sweet went so well with the herb. Overall it is quite heavy but doesn’t feel overly sweet so it’s just perfect as a dessert or for tea time. I will definitely make it again.

The dough recipe I used was for a cake with two layers. If you want four like it’s shown on the website, you’ll need to double the amount. I also made the lemon curd after that page and the frosting comes from here. The instructions come in three steps and because everything needs to cool down, I would advise you to make them a day before serving or at least let the curd and the brown butter sit overnight.

Rosemary cake base

2 tbsp fresh rosemary
2 tbsp grated lime zest (I used 6 limes)
1 1/4 cups sugar
175 g soft salted butter
3 eggs
a few drops bitter almond
2 1/4 flour
1 tsp baking powder
1 cup coconut milk (I made my own but I’m sure you can use the canned one)

Preheat the oven to 175°C.

Chop the rosemary really fine and mix it with the lime zest and sugar. Use a muddler, a pestle or your fingers to mash the rosemary into the sugar to release the oils. Add the butter and beat the mixture until it’s light and fluffy. Then add the bitter almond and the eggs one by one. Beat until the mixture is thick and has a light colour.

In a second bowl mix together the flour and baking powder. Alternate adding the flour and the coconut milk to the butter/sugar mixture and end with the flour. Don’t overbeat it. Mix everything until it’s evenly incorporated.

2women2cats: Rosmary cake with lemon curd and brown butter frosting

Prepare a small springform or a baking ring. I used a baking ring of around 22-23 cm but you can use a smaller one if you want a taller cake. Just make sure to adjust the baking time! I put a parchment paper on the bottom and greased the walls with butter. Afterwards I poured some bread crumbs on it, so the batter wouldn’t stick to the walls.

Bake for 40-45 minutes but it will depend on your oven. Make sure the check it with a wooden stick before you remove the cake from the oven. If it’s still too sticky, put it back. When it’s done let it cool down completely before cutting the cake in half and filling it with lemon curd. You can also prepare the cake base the day before.

2women2cats: Rosmary cake with lemon curd and brown butter frosting

Because this post will be quite long I will direct you to my recipe for the lemon curd. It was my first try in making some and it tasted really great. I will make another batch for scones or bread soon. It was enough to for the cake plus a small jar. It should be cooled down before you fill the cake, so you can as well prepare it a day before.

Spread it evenly on the bottom layer. You can use as much or as little as you want. Put the second layer carefully on top and then you can add the frosting.

2women2cats: Rosmary cake with lemon curd and brown butter frosting

Frosting

1 1/3 cups salted butter
powder sugar
3 tbsp honey
1 tbsp chopped rosemary

Heat the butter on the stove on medium heat until it’s melted. Bring it to a boil and reduce the heat. Then add the finely chopped rosemary. Make sure it’s chopped really well so you won’t bite on bigger pieces later! Keep the butter boiling slightly. It will develope a foam but you don’t need to stir it. Just wait until it changes its colour to golden brown. It will smell really dark and caramel-like. There will be little dark pieces of butter in it. Don’t worry about them, they taste delicious!

When the butter is done, pour it in a bowl and cover with foil. Leave it overnight or until it’s firm enough to make the buttercream. I left it overnight and then let it sit in room temperature until was soft enough to be used.

2women2cats: Rosmary cake with lemon curd and brown butter frosting

For the frosting slowly mix powder sugar and honey with the butter. The more sugar you add, the more firm the frosting will get. It should be soft enough to be spread easily onto the cake. Add more honey if it’s too salty for your taste. Cover the sides and the top of the cake with the frosting and be careful not to squeeze it too much. Otherwise the lemon curd will come out. But the cake in the fridge until serving and enjoy!

Stef

2women2cats: Rosemary Cake With Lemon Curd and Brown Butter Frosting