December 08, 2016

Christmas Calendar 2016 - raspberry flavoured marzipan roll

It is time to make some sweet treats with marzipan. I am starting off with an easy type of marzipan sweet treat, which does not involve any coating in any kind of chocolate, so no messing around with tempering chocolate.

I have found this recipe in the weekly magazine "Søndag" (issue 47/2016). I could not locate the mentioned raspberry dust in any of the local supermarket, so instead of I milled freeze-dried raspberries into some very fine powder using my excellent kitchen helper bamix.

Raspberry flavoured marzipan roll: - 1 big roll or 4 smaller rolls

  • 200 g marzipan
  • 1 tablespoon freeze-dried raspberry
  • 1 teaspoon raspberry flavour
  • 1 tablespoon almond flour (milled almonds)
  • ½ teaspoon red food colour
  • 1 tablespoon freeze-dried raspberry - milled into for powder for dusting of the marzipan
  1. Knead the marzipan together with freeze-dried raspberry, almond flour, raspberry colour and flavour.
  2. Divide the marzipan into 4 portions, which is rolled into 4 rolls.
  3. Cover the marzipan roll with the raspberry powder.
  4. Store the marzipan rolls cold in airtight container.
  5. Enjoy :-)

December 07, 2016

Christmas Calendar 2016 - Apple ginger cake

It is always nice to enjoy some cake for your afternoon coffee/tea. This time I have been baking this apple ginger cake for my colleagues at work in order to say "thank you" to the "elfs" (nisser). For the last three years I have been hanging up a Christmas stocking at work as decoration. The most existing part is that every day during these years some "elfs" are putting various fills into my Christmas stocking :-). And this years more "elfs" are active !!! So today it is time for my colleague to enjoy a piece of cake for their afternoon coffee as "thank yor" to the "elfs" from my side.

Apple ginger cake:

  • 300 g apples - peeled, cored and cut into smaller pieces
  • 1 tablespoon of sugar
  • ½ teaspoon of cinnamon
  • 190 g (cake) wheat flour
  • 60 g oat flakes - blended into flour
  • 30 g almonds - blended into flour
  • 85 g sugar
  • 1½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon nutmeg
  • 1 tablespoon home-made vanilla sugar
  • pinch of salt
  • 2 eggs
  • 170 g buttermilk
  • 70 g rapeseed oil
  1. Heat up the oven to 185'C.
  2. Mix 50 g of the apples pieces with 1 tablespoon sugar and ½ teaspoon of cinnamon. Set a side in a small bowl.
  3. Add wheat, oat and almond flour into a mixing bowl together with sugar, baking powder, cinnamon, ginger, nutmeg, vanilla sugar and salt.
  4. Add eggs, buttermilk and oil into another mixing bowl and whip it together by hand.
  5. Add the liquid phase into the dry part, and stir by hand into a homogeneous mass. 
  6. Afterward add most of the apples.
  7. Cover a bread form with a sheet of baking paper. Fill the dough into the form. Top the dough with the cinnamon coated apples pieces.
  8. Bake at 185'C for 50-70 minutes, until the cake is baked.
  9. Cool down the cake, before you slice it.

December 06, 2016

Christmas Calendar 2016 - Christmas pickled nuts

These pickled nuts are great served together with cheese. The Christmas part of these pickled nuts is the use of cinnamon and orange.

I have found the original recipe in the weekly magazin Sndag (issue 51/2013). However, I have made various modifications, so using the ingredients available in my kitchen instead of buying the actual ingredients mentioned in the recipe.

Christmas pickled nuts: - 3 smaller glasses
  • 1 organic orange - zest and juice
  • 100 g walnuts
  • 50 g almonds
  • 3 dl water
  • 1 tablespoon apple vinegar
  • 3 tablespoons honey
  • 1 stick of cinnamon
  1. Start by boiling the nuts in the water for 2-3 minutes.
  2. Drain the water from the nuts.
  3. Add orange juice, orange zest, apple vinegar, honey and cinnamon into a cooking pot, and bring them to the boil.
  4. Add in the boiled nuts. Let the nuts simmer for 5 minutes.
  5. Prepare the storage glasses by adding boiling water to them first.
  6. Divide the nuts between the glasses and divide as well the liquid between the storage glasses.
  7. Store the pickled nuts in the refrigerator.
  8. Serve together with cheese.

December 05, 2016

Christmas Calendar 2016 - Gingerbread cake with liquorice twist

Another great cake for some Christmas afternoon tea full of the many fantastic Christmas spices with a touch of liquorice (it is only at touch, so my friends in Horsens could relax reading this blog post).

I found this recipe in the magazine Isabella (issue 6/2016). I have made a few modifications, as I would not find all the needed ingredients in my local supermarket, and I did not want to spend another 1 hour going to a second supermarket to see, if they had the mentioned ingredients in the original recipe.

I found it quiet intriguing, that the recipe contains both baking soda and baking powder, so I talk with one of my colleague at work, who is baker, for what reason two types of baking powder was used. The use of baking soda is used as baking powder, when used in recipes with buttermilk, which is not the case here.
However, baking soda also gives a more dark colour in chocolate cake, so the amount of cocoa powder can be reduced. And this cake, where is used plenty of brown spices and sugar, so I think the baking soda in this cake is used to give a more dark colour in the final cake.

Gingerbread cake with liquorice twist: - 2 smaller cakes

  • 1,75 dl water
  • 2 teaspoons of baking soda
  • 260g (cake) wheat flour
  • 2 teaspoon of baking powder
  • 2 teaspoons of ground ginger
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • 1 teaspoon of liquorice powder
  • 1 pinch of salt
  • 110 g butter - soft
  • 90 g sugar
  • 100 g dark syrup
  • 50 g liquorice syrup
  • 2 eggs
  1. Heat up the oven to 180'C.
  2. Bring the water to boil, pour into a glass and add the baking soda into the glass.
  3. Mix flour, baking powder, ground ginger, cinnamon, nutmeg, liquorice powder and salt together in a mixing bowl.
  4. Add butter and sugar into a second mixing bowl, where it is whipped into a airy mass.
  5. Add the syrups and water-baking soda into the butter-sugar mass, while the whipping is continued.
  6. Afterwards add in the flour and spice mix into the dough, and whip add.
  7. Finally add in the egg, and whip again.
  8. Pour the cake dough into 2 small or 1 big form.
  9. Bake the cake at 180'C for 30-40 minutes.
  10. Check with a pin, that the cake is baked, prior to removing it from the oven.
  11. Let the cake cold down, before you slice it.
  12. Enjoy a slice of cake together with a nice cup of tea.

December 04, 2016

Christmas Calendar 2016 - brown cake liqueur

I found this recipe on brown cake liqueur in the local newspaper and knew at once, that I wanted to make a portion of this liqueur for the coming Christmas guests, as this liqueur/aquavit  is recommend served together with coffee and/or tea. So it is used very different compared to the most more traditional Christmas aquavit, which is served at the Christmas lunches.

Brown cake liqueur:

  • 10 big or 15 small brown cakes
  • 500 ml basic aquavit or plain vodka
  1. Place the brown cakes in the aquavit
  2. Let the brown cake infuse the aquavit for 1 week.
  3. Pass the aquavit through a sieve, afterwards pass it through a coffee filter twice.
  4. Pour the brown cake liqueur into a storage glass.
  5. Serve as liqueur together with coffee or tea.

December 03, 2016

Christmas Calendar 2016 - Apple cake with walnuts

When I found this recipe on apple cake with walnuts at Sæson (Æblekage med valnødder) using many of the spices, which you associate with Christmas, I knew I wanted to make this cake as part of my Christmas Calendar with the theme of Christmas afternoon tea.

It is possible to make the apple mash a few days before. The use of apple mash in the cake gives a cake with great moisture. However, it also makes it tricky to bake the cake, because when is the cake actually baked !

Apple cake with walnuts:
  • 5 apples - cored, peeled and cut into boat shape
  • 1 dl water
  • 2 teaspoons of home-made vanilla sugar
  • 5 teaspoons of sugar
  • 125 g butter - soft
  • 200 g sugar
  • 1 vanilla pod - only the seeds
  • 300 g (cake) wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ dl whole fat milk
  • 100 g sultana raisins
  • 100 g walnuts - roughly chopped
  1. Add the apple boats and water into a medium cooking pot.
  2. Bring the apples to the boil. Let the apple boil gently for 10-15 minutes.
  3. When the apples are soft, remove the cooking from the heat and mash the apple together.
  4. Add in vanilla sugar and sugar. The amount of sugar depends on your sweetness preference.
  5. Cool down the apple mash.
  6. Heat up the oven to 190'C.
  7. Whip the butter, sugar and vanilla seeds together into a firm mass.
  8. Add wheat flour, cinnamon, ginger, salt and baking soda into the cake mass together with the apple mash and milk. Stir until homogeneous.
  9. Stir in the raisins and chopped walnuts.
  10. Fill the cake dough into a round pie form, 22-24 cm in diameter.
  11. Bake the cake in the middle of the oven at 190'C for 50-70 minutes.
  12. Cold down the cake, before it is cut.

December 02, 2016

Christmas Calendar 2016 - brown cakes

Brown cakes are a very traditional Danish Christmas cookies. It is very easy to make this cookie dough, and when place the dough in the freezer, so you can defrost a roll of dough and bake a new portion, when the cookie jar is empty. You can even use the cookie dough as a hostess gift, when invited out for various social event during a busy Christmas time.

I made a few modification to the recipe of Frøken Jensen on brown cake, as I did not exactly the same ingredients as needed in that recipe.

Brown cakes:

  • 150 g dark syrup
  • 160 g brown sugar
  • 65 g dark muscovado sugar
  • 275 g butter
  • 500 g (cake) wheat flour
  • 4 teaspoon cinnamon
  • 2 teaspoons ginger
  • 2 teaspoons cloves
  • 1 teaspoon all spice
  • 1 pinch of salt
  • 2 teaspoons potash
  • 1 tablespoon of cold water
  • 100 g finely chopped bitter orange peel
  • 100 g finely chopped almonds
  1. Add the syrup, sugars and butter into a medium cooking pot, and let the butter melt over low heat.
  2. Add the flour and spices into the mixing bowl of a stand-alone mixer, and mix everything together on speed 1 for less than a minute.
  3. Add the potash in the cold water.
  4. Add the melt butter and sugar into the mixing bowl together with the water-potash, chopped bitter orange peel and almonds.
  5. Mix everything into a homogeneous mass on speed 2 for 4-5 minutes.
  6. Divide the cookie dough into 4-5 portions.
  7. Place each portion on piece of cling film, and roll the dough in a roll with a diameter of 5 cm.
  8. Place the dough rolls in the refrigerator night over or in the freezer.
  9. Heat up the oven to 200'C.
  10. Cover the baking tray with baking paper.
  11. Slice the cookie dough thinly, and place the cookies on the baking tray.
  12. Bake the cookies at 200'C for 5-6 minutes (depend on size of the cookie slice).
  13. After baking place the brown cakes on a wire rack to let them cool down.
  14. Store the brown cakes in airtight containers.


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