{Pumpkin Loaf Cake} – Chec cu dovleac

pumpkin loaf cake

The fragrance of freshly baked pumpkin with a touch of cinnamon is the staple aroma of autumn! And it just happens that I baked this loaf cake as the season has fully taken charge of nature. The cold mornings already smell like winter and the leaves are so pale that I expect it to snow any minute now. I’m not a huge fan of this time of the year, although I admit it has its charm. So I surround myself with pumpkin, pears, apples, cinnamon, ginger and notes of cardamom. Turning the oven on is my shield against the cold that starts to creep in our houses, against the thousand layers of clothes we need to wear, against the cold breath of air in the morning. This and mulled wine, of course!

pumpkin loaf cake

 

This recipe has been adapted after Michel Suas and it couldn’t be better! After making the best banana bread ever following his guidelines, I really had high expectations from this cake and it delivered everything I ever wanted from a pumpkin loaf cake! Moisture, fragrance, deep color, texture – everything’s there! Enough to say that I am impressed by this pumpkin loaf cake!

It’s a simple recipe, but the key is to buy the best pumpkin you can get your hands on and bake it right away then mash it into a silky, vibrant pumpkin puree. You can go a bit further and do as my grandmother used to: sprinkle some sugar and cinnamon over the slices of fresh pumpkin then bake and eat with a teaspoon straight from the pan. How’s that for a treat?!

pumpkin loaf cake

{Pumpkin Loaf Cake}
 
Author:
Ingredients:
  • 220g white sugar
  • 180g butter, softened
  • 65g whole eggs
  • 185g pumpkin puree
  • 200g all-purpose flour
  • 2g baking soda
  • 2g baking powder
  • 1g salt
  • 1g cinnamon powder
  • 1g ground ginger
  • 1g ground cardamom
  • Walnuts to top the cake
Directions:
  1. Preheat your oven to 350F and line a small loaf cake (about 18x8cm) with baking paper. Place the pan aside.
  2. Mix the pumpkin puree with the eggs.
  3. Sift the flour with baking soda, baking powder, salt and spices.
  4. Combine the sugar and butter and mix for 4-5 minutes until creamy and light.
  5. Add the pumpkin puree, spoon by spoon, mixing well after each addition.
  6. Spoon the batter into the prepared pan.
  7. Top the cake with a few pieces of walnuts then bake in the preheated oven for 30 minutes. Lower the temperature to 335F and bake 10 more minutes.
  8. llow to cool in the pan before slicing and serving.

pumpkin loaf cakeROMANIAN

E toamna din nou, incredibil! Timpul fuge parca prea repede cateodata! Incerc sa nu ma gandesc la asta prea mult, fug in bucatarie, aprind cuptorul si scot artileria grea: scortisoara, ghimbir, cardamom si esente tari de dovleac, mere sau pere. Si functioneaza! Nici nu mai observ copacii complet goi ori frunzele ingalbenite, ma cufund in canapea cu o cana de lapte si o felie de chec cu dovleac si macar pentru un timp lumea sta in loc!

Reteta de azi este o adaptare dupa Michel Suas, acelasi om care mi-a deschis ochii cu cel mai bun chec cu banane pe care l-am facut vreodata! Aveam asteptari mari si mi-au fost indeplinite 100%. Crusta aromata, miez pufos si umed, culoare intensa – toate punctele au fost atinse asa ca trec acest chec la categoria succese!

Inainte de a va apuca de treaba insa, alegeti din piata un dovleac placintar frumos si coaceti-l in cuptor pana pulpa devine aromata si intens colorata. Transformati-l apoi in piure si abia apoi faceti acest chec!

Chec cu dovleac
 
Author:
Ingredients:
  • 220g zahar alb granulat
  • 180g unt, temperatura camerei
  • 65g oua intregi
  • 185g piure de dovleac
  • 200g faina alba
  • 2g bicarbonat de sodiu
  • 2g praf de copt
  • 1g sare
  • 1g scortisoara
  • 1g ghimbir macinat
  • 1g cardamom macinat
  • Cateva bucati de miez de nuca
Directions:
  1. Preincalziti cuptorul la 180C si tapetati o forma de chec (aprox 18x8cm) cu hartie de copt.
  2. Cerneti faina cu praful de copt, bicarbonatul, sarea si condimentele.
  3. Amestecati piureul de dovleac cu oul.
  4. COmbinati untul si zaharul si mixati 4-5 minute pana devin deschise la culoare, pufoase.
  5. Adaugati treptat piureul de dovleac, amestecand bine.
  6. Incorporati faina - veti obtine un aluat destul de dens, in functie si de umiditatea din piureul de dovleac.
  7. Puneti aluatul in tava de chec pregatita si acoperiti cu cateva bucati de miez de nuca.
  8. Coaceti la 180C pentru 30 minute, apoi scadeti temperatura la 170 pentru inca 10 minute.
  9. Lasati sa se raceasca in tava inainte de a felia.

pumpkin loaf cake

{The Best Banana Bread} – Chec cu banane

banana bread

I don’t usually post recipes that wear “the best”, “the most delicious” or other similar names. Not because my recipes don’t deserve these names, but because I am well aware that not everyone’s taste is the same, so my likings may not always be the same as yours. Claiming one recipe to be the best does come with a certain responsibility that I don’t wanna bear too often. But once in a while, there comes a recipe that deserves it all, there comes THE recipe, the one that turns your world upside down for a while, the one that mesmerizes you and proves you that what you knew before about baking was wrong.

banana bread

The best banana bread is something I’ve been searching for a long time, often with results that never made it to the blog simply because they didn’t worth wasting ingredients on them. So I was a bit held back by my past experiences when I first found this recipe. Michael Suas is the one “guilty” for this fluffy, moist, packed with banana bread – the recipe is an adaptation from his Banana Bread recipe, found in one of the best books I’ve got my hands on lately: Advanced Bread and Pastry.

5.0 from 2 reviews
{The Best Banana Bread}
 
Author:
Serves:: 2 breads
Ingredients:
  • 360g banana puree
  • 40ml buttermilk
  • 1 teaspoon vanilla extract
  • 230g white sugar
  • 100g dark brown sugar
  • 3 medium-size eggs
  • 145ml vegetable oil
  • 345g all-purpose flour
  • 7g baking soda
  • 7g baking powder
  • 3g salt
  • 3g cinnamon powder
  • 100g walnuts, roasted and chopped
Directions:
  1. Combine the banana puree, buttermilk and vanilla in a bowl and place aside.
  2. Sift the flour with baking soda, baking powder, salt and cinnamon in another bowl.
  3. Mix the white sugar, brown sugar, eggs and oil in a bowl with an electric mixer for a few minutes or until pale and double in volume.
  4. Stir in half of the flour, followed by the banana mixture and the rest of the flour.
  5. Lastly, fold in the walnuts then spoon the batter into 2 20x9cm bread pans.
  6. Bake in the preheated oven at 335F for 45-50 minutes or until a toothpick comes out clean.
  7. Allow the breads to cool down in the pans for 10 minutes then transfer on a cooling rack.

banana breadROMANIAN

Ma feresc de a numi unele retete drept “cele mai bune” ori “cele mai gustoase”, cu toate ca tot ce ajunge pe blog este testat si nu devine articol decat daca imi place rezultatul cu adevarat. Stiu ca gusturile nu se discuta si ceea ce imi place mie mult, s-ar putea ca voua sa nu va placa la acelasi nivel, asa ca evit astfel de titluri pompoase. Dar din cand in cand dau peste o reteta care ar merita-o, care se dovedeste o adevarata comoara, precum acest chec cu banane.

Aparent simplu, un astfel de chec, in conceptia mea, trebuie sa fie pufos, aerat, intens aromat si sa-si mentina aspectul perfect. Am incercat de-a lungul timpului o multime de retete de chec cu banane, mare parte din ele rezultand intr-un chec fie dens, fie complet nearomat sau lipicios – clar nimic care sa ma duca cu gandul la ceva delicios, o gustare cu care sa ma rasfat din cand in cand. Eram gata sa renunt la cautari pana cand o prietena mi-s sugerat ca aceasta ar putea fi reteta, acea reteta pe care o tot cautam. Multumesc, Raluca!

Pot acum sa va spun ca a luat sfarsit cautarea – am gasit checul cu banane perfect! E aromat, extrem de pufos, cu bucatele crocante de miez de nuca, se feliaza minunat si e excelent alaturi de o cana de ceai, lapte ori cafea!

5.0 from 2 reviews
Chec cu banane
 
Author:
Serves:: 2 checuri
Ingredients:
  • 360g piure de banane (banane foarte bine coapte)
  • 40ml lapte batut
  • 1 lingurita extract de vanilie
  • 230g zahar alb
  • 100g zahar brun
  • 3 oua medii
  • 145ml ulei vegetal
  • 345g faina alba
  • 7g praf de copt
  • 7g bicarbonat de sodiu
  • 3g sare
  • 3g scortisoara
  • 100g miez de nuca, usor prajit apoi tocat
Directions:
  1. Combinati piureul de banana, laptele batut si vanilia intr-un bol.
  2. Cerneti faina, praful de copt, bicarbonatul, sarea si scortisoara intr-un alt bol.
  3. Combinati ouale, cele doua tipuri de zahar si uleiul vegetal intr-un bol si mixati pentru cateva minute pana obtineti un amestec care si-a dublat volumul si arata deschis la culoare.
  4. Incorporati jumatate din faina, apoi piureul de banane, urmat de restul de faina.
  5. Adaugati miezul de nuca, incorporandu-l cu o spatula.
  6. Turnati aluatul in doua tavi de chec de aproximativ 20x9cm tapetate cu hartie de copt.
  7. Coaceti in cuptorul preincalzit la 170C pentru 45-50 minute.
  8. Lasati sa se raceasca 10 minute in tavi apoi transferati pe un grilaj de racit.

banana bread

{Rhubarb Olive Oil Cake} – Prajitura cu rubarba si ulei de masline

rhubarb olive oil cake

It’s strawberry and rhubarb season, it’s the time of fresh flavors and delicate tastes, of beautiful colors and sunny days, it’s the season of going to the market to find inspiration. I love this time of the year for its fruits, veggies and herbs, for its great long days, for its walks in the park and market visits. It’s lovely to let yourself be inspired by all of these – it’s probably how some of the best desserts were born.

What I’m bringing you today however is not a complex or complicated cake – it’s one that relies on simplicity and great flavor, a simple cake in its core, but one that tastes amazing. The olive oil sponge is a great base to absorb flavor and that’s precisely what the strawberries and rhubarb bring – plenty of flavor and delicious juices, a lovely delicate color and a delightful texture.

This Rhubarb Olive Oil Cake is perfect to be served with a scoop of ice cream or a dollop of whipped cream. Mind you, even a dollop of Greek yogurt would complement it well. Just snuggle up on the sofa, put a movie on and enjoy a slice of cake – now that’s a great way to spend a Sunday afternoon!


{Rhubarb Olive Oil Cake}
 
Author:
Serves:: 8-10 servings
Ingredients:
Cake:
  • 4 eggs + 80g white sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 75ml extra-virgin olive oil
  • 140g all-purpose flour, sifted
  • 1 pinch salt
  • 2 egg whites + 50g white sugar
  • 2 rhubarb stalks, peeled and sliced
  • 1 handful fresh strawberries, hulled and halved
Icing:
  • 2 tablespoons fresh strawberry puree
  • 1 tablespoon lemon juice
  • 100g powdered sugar
Directions:
Cake:
  1. Combine the eggs, 80g sugar, lemon zest and vanilla in a bowl and mix until triple in volume and light in color.
  2. Gradually pour in the olive oil, mixing well.
  3. Fold in the flour - use a spatula and try not to deflate the batter.
  4. Place the batter aside. In another bowl, mix the egg whites with a pinch of salt.
  5. When stiff and fluffy, add the sugar, gradually, and keep mixing until glossy and stiff.
  6. Fold the meringue into the batter, one spoonful at a time.
  7. Pour the batter in a 22-24cm diameter pan, lined with baking paper or greased and floured.
  8. Scatter the rhubarb and strawberries over the batter.
  9. Bake in the preheated oven at 350F - 180C for 30-35 minutes or until it passes the toothpick test.
  10. Allow to cool in the pan then transfer on a platter.
Icing:
  1. Combine all the ingredients in a bowl.
  2. Mix well, adding more sugar if the icing is too thin or more lemon juice if it's too thick.
  3. Drizzle the icing over the cake and serve.
  4. Enjoy!

rhubarb olive oil cakeROMANIAN

E sezonul capsunelor si a rubarbei – se gasesc pe toate drumurile (literalmente) asa ca ar fi pacat sa nu profitam acum de ele, mai ales ca sunt din ce in ce mai aromate si mai delicioase! Asa ca astazi va propun un tort umed, aromat ce are la baza un blat cu ulei de masline pentru un gust mai robust si un topping de capsune pentru un plus de aroma. E un tort departe de a fi complex, nici in ceea ce priveste tehnica, nici gustul, dar va asigur ca merita! Din cand in cand e bine sa ne orientam spre lucruri simple – e o ocazie excelenta sa ne imprietenim cu gustul primar al ingredientelor, sa invatam cum sa le punem in valoare fara a petrece ore in sir in bucatarie sau a depune un efort prea mare. Si pentru ca de curand am lansat si canalul de Youtube, va invit, pe langa reteta, sa urmariti si clipul realizarii acestui tort. Nu uitati sa va Abonati la canalul de Youtube!

Ingrediente:

Prajitura:

  • 4 oua intregi + 80g zahar alb
  • 1 lingurita coaja de lamaie
  • 1/2 lingurita extract de vanilie
  • 75ml ulei de masline extravirgin
  • 140g faina alba, cernuta
  • 1 praf de sare
  • 2 albusuri + 50g zahar alb
  • 2 tije de rubarba, curatate si feliate
  • 1 mana de capsune, curatate si injumatatite

Glazura:

  • 2 linguri piure de capsune
  • 1 lingura zeama de lamaie
  • 100g zahar pudra, cernut

Mod de preparare:

Prajitura:

  1. Mixati ouale intregi, 80g zahar, coaja de lamaie si vanilia intr-un bol pana obtineti un amestec pufos care si-a triplat volumul.
  2. Incorporati treptat uleiul de masline, apoi adaugati faina, incorporand-o cu o spatula. Dati deoparte.
  3. In alt bol, mixati albusurile cu un praf de sare pana devin spumoase. Adaugati treptat 50g zahar apoi mixati pana obtineti o bezea ferma si lucioasa.
  4. Incorporati bezeaua in aluatul realizat mai devreme apoi turnati-l intr-o tava tapetata cu hartie de copt sau unsa cu ulei si presarata cu faina.
  5. Puneti deasupra rubarba si capsunile.
  6. Coaceti in cuptorul preincalzit la 180C pentru 30-35 minute sau pana prajitura devine aurie si trece testul scobitorii.
  7. Lasati sa se raceasca in tava apoi transferati pe un platou.

Glazura:

  1. Combinati ingredientele intr-un bol si amestecati bine, adaugand mai mult zahar daca glazura e prea subtire sau mai multa zeama de lamaie daca e prea groasa.
  2. Turnati glazura peste prajitura.
  3. Serviti cu inghetata, smantana batuta sau iaurt grecesc.
  4. Sa aveti pofta!

rhubarb olive oil cake

{Vegan Banana Bread} – Chec cu banane – de post!

vegan banana bread2c

I get asked a lot about vegan recipes lately – do I make vegan cakes, are they tasty, are they healthy seem to be spme of the questions that I got quite often over the past few weeks. The answer is yes to all of them! Vegan cakes are not guilt free, but they surely are healthier and just as delicious as other cakes. Surprising, right?! Especially coming from a butter addict like myself. But hey, your taste buds can be thought to love things, they can be educated into enjoying certain foods and that’s what I’m doing with vegan desserts. So yes, I like them more and more and I find them to be part of a market that is expanding every day – people choose wisely what they eat nowadays and veganism is becoming more than a trend if you ask me, a no expert.

vegan banana breadc

So today I have for you the best banana bread I ever made! Yes, it’s vegan, yes, it’s delicious, yes, it’s moist and fluffy, yes, it’s packed with flavor. In fact, it has more flavor than any other butter and eggs version I ever tried. That might be the key actually – there’s no extra ingredient to wash away the banana flavor – it’s just pure banana! This vegan banana bread is perfect with a mug of hot tea or just on its own, as a sweet snack for those times you need an energy boost. Isn’t that great?! Also, check out this vegan coconut loaf cake as well – these two make a wonderful team!

{Vegan Sultanas Banana Bread}
 
Author:
Serves:: 1 loaf
Ingredients:
Bread:
  • 280g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon powder
  • 125ml vegetable oil
  • 50g light brown sugar
  • 100g white sugar
  • 4 bananas, mashed
  • 80ml vegan milk (coconut, soy, almond or rice)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 80g sultanas
Glaze and topping:
  • 2 tablespoons vegan milk
  • 100g powdered sugar
  • 1 handful walnuts, chopped
Directions:
Bread:
  1. Preheat the oven to 350F - 180C and line a bread pan with baking paper.
  2. Combine the dry ingredients in a bowl.
  3. Combine the wet ingredients in another bowl and mix well. Pour this mixture over the dry ingredients and mix quickly just until combined.
  4. Spoon the batter in your prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  5. Allow the bread to cool in the pan then transfer on a platter.
Glaze:
  1. Mix the milk and sugar in a bowl until well combined. If the glaze is too thin, add more powdered sugar. If it's too thick, add a few drops of milk and mix.
  2. Drizzle the glaze over the cooled bread and top with walnuts.
  3. Serve right away/

vegan banana bread3cROMANIAN

E post si parca nu v-as mai ispiti cu dulciuri decadente si torturi ciocolatose. Am inceput saptamana cu un chec cu nuca de cocos, fara lapte, oua, unt sau smantana si o continuam in acelasi ritm cu inca un chec pe care il ador – cu banane si stafide, plus multa nuca deasupra pentru un plus de gust si textura.

E un chec extrem de aromat, poate si pentru ca nu are oua ori unt care sa-l mai dilueze, asa incat ingredientul de baza ramane banana, care leaga aluatul, il pastreaza proaspat si ii da o aroma aparte. Stafidele au fost o idee de ultim moment – tocmai primisem o punga de stafide de la Lidl si parca imi facea cu ochiul, dar nu e obligatoriu sa le puneti in compozitie.

Ingrediente:

Chec:

  • 280g faina alba (sau un amestec de alba cu integrala)
  • 1/2 lingurita praf de copt
  • 1/2 lingurita bicarbonat de sodiu
  • 1/2 lingurita sare
  • 1/4 lingurita scortisoara pudra
  • 125ml ulei vegetal neutru
  • 50g zahar brun
  • 100g zahar alb
  • 4 banane mici, piure
  • 80ml lapte vegetal (nuca de cocos, soia, migdale, orez)
  • 1 lingurita extract de vanilie
  • 1 lingurita otet de mere
  • 80g stafide (optional)

Glazura si topping:

  • 2 linguri lapte vegetal
  • 100g zahar pudra, cernut
  • 1 mana miez de nuca, tocat

Mod de preparare:

Chec:

  1. Preincalziti cuptorul la 180C si tapetati o forma de chec cu hartie de copt.
  2. Amestecati ingredientele uscate intr-un bol si cele umede in alt bol.
  3. Combinati cele doua mixuri si amestecati scurt doar pana la omogenizare.
  4. Turnati amestecul in tava pregatita si coaceti pentru 35-40 minute sau pana trece testul scobitorii.
  5. Lasati sa se raceasca in tava apoi transferati pe un platou.

Glazura:

  1. Amestecati laptele cu zaharul pudra pana obtineti o glazura groasa, dar care curge, adaugand zahar sau lapte daca mai e nevoie, pana obtineti consistenta dorita.
  2. Turnati glazura uniform peste chec si acoperiti imediat cu miez de nuca.
  3. Lasati glazura sa se intareasca si feliati checul.
  4. Sa aveti pofta!

vegan banana bread4c

{Marble Loaf Cake} – Chec in doua culori

marble loaf cake

From time to time I feel the need of going back to my roots by baking something my mum used to make all the time – marble loaf cake. This buttery, soft cake is part of my childhood memories – my mum is a great cook and she always loved making us little treats. Saturdays were the days when she had the time to bake and spoil ourselves. And we were so looking forward to the weekend to eat all the cake and indulge on all the cookies. It was one of those days that I remember trying to bake something for the first time – unfortunately it was a meringue based cookie I wanted to surprise my mum with and it was a total fail and mess. But the experience surely made an impression on me and I worked hard to overcome that first failure.

The recipe itself is incredibly simple, but the result is reliable. rich, buttery and soft. A slice of this cake and a glass of milk is the perfect combo for a lovely afternoon, reading a book or playing with the kids. And it makes an excellent school snack as well – my son loves to find a slice in this lunch box!

{Marble Cake}
 
Author:
Ingredients:
  • 200g butter, softened
  • 250g white sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 250ml whole milk
  • 500g all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 50g cocoa powder, sifted
  • 50ml whole milk
Directions:
  1. Pre-heat your oven to 350F - 180C and line a loaf cake pan with baking paper.
  2. Mix the butter and eggs for 5 minutes until creamy and pale in color.
  3. Add the vanilla and mix well then stir in the eggs, one by one, mixing well after each addition.
  4. Sift the flour, salt and baking powder in a bowl.
  5. Begin incorporating the flour into the batter, alternating it with 250ml milk.
  6. When done, spoon ⅔ of the batter in your prepared pan and mix the remaining batter with cocoa powder and 50ml of milk.
  7. Spoon the cocoa batter over the white one and swirl it around using a form.
  8. Bake the cake for 40-45 minutes until well risen and golden brown.
  9. ALlow the cake to cool in the pan before slicing and serving.

ROMANIAN

Acest chec e una dintre primele retete incercate de mine de pe blogul Laurei Laurentiu. Acum ceva ani, cand blogul meu in forma actuala nu era nici macar la stadiul de proiect, activam pe un forum culinar unde o remarcasem pe Laura – nici nu aveai cum sa nu faci asta pentru ca retetele ei ieseau intotdeauna si era si o prezenta simpatica pe forum. Si ii urmaream (inca o fac) blogul cu regularitate, incercand multe dintre retetele ei de-a lungul timpului. Acest chec si aluatul fraged sunt doua retete pe care le-am refacut iar si iar de atunci si pana astazi, mereu cu acelasi succes. E genul de chec pufos, deloc innecacios si usor de facut – ce sa vrei mai mult de atat?!

Ingrediente:

  • 200g unt
  • 250g zahar alb
  • 1 lingurita extract de vanilie
  • 3 oua mari
  • 250ml lapte
  • 500g faina alba, cernuta
  • 2 lingurite praf de copt
  • 1/2 lingurita sare
  • 50g cacao
  • 50ml lapte

Mod de preparare:

  1. Pre-incalziti cuptorul la 175-180C si tapetati o forma de chec cu hartie de copt.
  2. Mixati untul si zaharul intr-un bol cel putin 5 minute pana compozitia se deschide la culoare si devine aerata.
  3. Adaugati vanilia si ouale, unul cate unul, mixand foarte bine dupa fiecare.
  4. Cerneti faina cu sarea si praful de copt apoi incorporati-o in compozitia de unt, alternand cu 250ml lapte.
  5. Turnati 2-3 din aluat in tava pregatita.
  6. Amestecati restul de aluat cu 50g cacao si 50ml lapte si turnati-l deasupra aluatului alb. Folosind o furculita sau scobitoare, amestecati aluatul alb cu cel cu cacao pentru a forma un model frumos in chec.
  7. Coaceti pentru 40-45 minute pana checul devine auriu si trece testul scobitorii.
  8. Lasati sa se raceasca in tava inainte de a felia.

marble loaf cake