Blog

Ingredients: For the Cake:

• • 120g (4.2 oz) butter, softened (1/2 cup)

• • 200g (1 cup) sugar
  • A pinch of salt
  • 1 tsp lemon zest

• • 3 eggs
  • 250g (1.5 cups) flour
  • 1 tsp baking powder

• 100ml (1/2 cup) milk
• 3 tbsp lemon juice

For the Glaze:

• 3-4 tbsp condensed milk
• 2 tbsp lemon juice

Directions:

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (356°F).
   2. Prepare the Cake Batter:
      • • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

       

      • • Add the pinch of salt and lemon zest, mixing well.
        • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
        • In a separate bowl, sift together the flour and baking powder.

       

      • Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
      • Stir in the lemon juice until just combined.

1. Bake the Cake:
   • • Grease and flour a 23×11 cm (9×5 inch) loaf pan.
     • Pour the batter into the prepared pan and smooth the top.
     • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    

   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Prepare the Glaze:
   • • In a small bowl, whisk together the condensed milk and lemon juice until smooth.

    

   • Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.
3. Serve:
   • • Slice and serve the lemon pound cake with the condensed milk glaze.

    

Serving Suggestions:

• • This cake is perfect with a cup of tea or coffee. It can be enjoyed as a dessert or a sweet treat any time of the day.

Cooking Tips:

• • Ensure the butter is properly softened for easy creaming with the sugar.
  • Use freshly squeezed lemon juice for the best flavor.

• Let the cake cool completely before glazing to prevent the glaze from melting.

Nutritional Benefits:

• • This cake provides a delicious treat with the refreshing flavor of lemon. While it’s a sweet indulgence, it can be part of a balanced diet when enjoyed in moderation.

Ingredients

For the Bread:

• • 120 g (1/2 cup) milk, room temperature (or use buttermilk; skip vinegar if using)
  • 1/2 tbsp vinegar or lemon juice (omit if using buttermilk)
  • 300 g (2 + 1/2 cups) all-purpose flour

• • 150 g (3/4 cup) brown sugar
  • 5 g (1 + 1/4 tsp) baking powder
  • 1/4 tsp baking soda

• • 1 tsp cinnamon powder
  • 2 apples (250 g total), peeled, cored, and shredded
  • Some lemon juice, to drizzle on shredded apples

• • 90 g (1/2 cup) vegetable oil
  • 2 eggs, room temperature
  • 1 tsp vanilla extract

For the Topping:

• • 15 g (1 tbsp) granulated white sugar
  • 1/4 tsp cinnamon powder

For the Glaze:

• • 35 g (4 tbsp) powdered sugar
  • Few drops of water, for the glaze

Directions

1. 1. Prepare the Milk Mixture:
      • Mix milk and vinegar (or lemon juice) in a large pitcher and let it rest for 10 minutes until it curdles slightly. Skip this step if using buttermilk.
   2. Mix the Dry Ingredients:
      • • In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, and cinnamon. Stir until well combined, then set aside.

       

   3. Prepare the Apples:
      • Peel the apples and shred them using the large holes of a grater. Drizzle the shredded apples with lemon juice to prevent browning, and set them aside.

1. 1. Combine Wet Ingredients:
      • Add the vegetable oil and eggs to the milk mixture. Mix until well combined.
   2. Incorporate Wet and Dry Mixtures:
      • • Gradually add the wet ingredients and vanilla extract to the flour mixture. Mix until just combined; do not overmix.

       

   3. Fold in the Apples:
      • Gently fold the shredded apples, including their juice, into the batter using a spatula until well combined.

1. 1. Prepare the Pan:
      • Pour the batter into a greased, floured, and parchment-lined loaf pan (1 kg/2 pounds or 26 cm/10 inches long).
   2. Add the Topping:
      • • Mix the granulated sugar and cinnamon, then sprinkle evenly over the batter. Score a line down the center using a buttered knife to encourage even baking.

       

   3. Bake:
      • Bake in a preheated oven at 180°C (360°F), using upper and lower heat without a fan, for about 55 minutes. Cover with aluminum foil after 30 minutes to prevent over-browning. Test with a toothpick; it should come out clean when done.

1. Cool:
   • Let the bread cool in the pan for 10 minutes before unmolding. Transfer to a wire rack to cool completely.
2. Glaze:
   • • Mix powdered sugar with a few drops of water to form a thick glaze, then drizzle over the cooled bread.

    

Serving Suggestions

• • Serve slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.
  • Enjoy with a cup of tea or coffee as a delightful afternoon snack.

Cooking Tips

• Avoid Overmixing: Mix the batter just until combined to prevent the bread from becoming dense.
• Foil Tip: Covering with foil halfway through prevents the top from burning while allowing the center to cook through.

Ingredients:

For the Cake:

• • Prunes – 100 g (3.5 oz), rinsed with warm water

• • Raisins – 100 g (3.5 oz), rinsed with warm water
  • Dried apricots – 100 g (3.5 oz), rinsed with warm water
  • Roasted peanuts – 100 g (3.5 oz), cooled slightly

• • Walnuts – 70 g (2.5 oz), roughly chopped
  • Sour cream (25% fat) – 400 g (14 oz), at room temperature
  • Condensed milk – 300 g (10.5 oz), at room temperature

• Fine crackers – 300 g (10.5 oz), crushed

Step-by-Step Instructions:

1. Prepare the Dried Fruit and Nuts:

• • Start by rinsing the prunes, raisins, and dried apricots in warm water. This will help soften the dried fruits and make them easier to work with.
  • Once rinsed, pat the dried fruits dry with a paper towel. Chop the prunes and dried apricots into small pieces. Leave the raisins whole.

• Roughly chop the walnuts and slightly crush the roasted peanuts if they are whole. Set the fruit and nuts aside in separate bowls.

2. Prepare the Creamy Filling:

• • In a medium mixing bowl, combine the room-temperature sour cream and condensed milk. Whisk them together until the mixture is smooth and creamy. The sour cream adds a slightly tangy taste that balances the sweetness of the condensed milk, making the filling perfectly rich but not overly sweet.
  • Set the filling aside for layering.

3. Crush the Crackers:

• Take the fine crackers and crush them into crumbs. You can do this by placing the crackers in a resealable plastic bag and using a rolling pin to crush them until fine, or pulse them in a food processor.
• The cracker crumbs will serve as the cake’s base and layers, providing a texture similar to cake or biscuit layers once assembled.

4. Assemble the Cake:

• • Start by spreading a thin layer of the sour cream-condensed milk mixture onto the bottom of your serving dish or cake pan. This will help the first layer of crackers stick.

• • Sprinkle a layer of crushed crackers over the cream, covering the entire surface evenly.
  • Spread a generous layer of the cream mixture over the cracker layer, followed by a scattering of the chopped dried fruits and nuts (prunes, raisins, apricots, peanuts, and walnuts).
  • Continue layering the cake by alternating layers of crushed crackers, cream mixture, and dried fruits and nuts. Repeat the process until all the ingredients are used, finishing with a layer of cream on top.

5. Let the Cake Set:

• Once the cake is fully assembled, cover it with plastic wrap and refrigerate it for at least 4-6 hours, or preferably overnight. This chilling time allows the cracker layers to absorb the moisture from the cream, creating a soft, cake-like texture.
• Before serving, you can garnish the top of the cake with extra chopped nuts or a few pieces of dried fruit for decoration.

Cooking Tips:

• • Room-Temperature Ingredients: Make sure the sour cream and condensed milk are at room temperature before mixing. This ensures that the filling will combine smoothly without any lumps.

• • Cracker Texture: The finer the cracker crumbs, the more they will resemble a soft cake layer once they’ve absorbed the cream. If you prefer a bit more texture, you can leave the cracker crumbs slightly larger.
  • Fruit and Nut Variations: Feel free to customize the dried fruit and nuts in this recipe based on your preferences or what you have on hand. You can substitute almonds, cashews, or pecans for the peanuts or walnuts, and you can use other dried fruits like cranberries or dates.
  • Assembly Tip: When spreading the cream mixture, be gentle to avoid moving the crackers underneath. Use a spoon or spatula to spread the cream evenly over each layer.

Storage:

• Refrigeration: This cake is best stored in the refrigerator due to the creamy filling. Cover it tightly with plastic wrap or store it in an airtight container. It will keep for up to 3-4 days.
• Freezing: While this cake can be frozen, the texture of the cream may change slightly. If you choose to freeze it, wrap the cake in plastic wrap and store it in an airtight container for up to 1 month. Thaw it in the refrigerator overnight before serving.

Ingredients:

• • 4 zucchini, sliced
  • 4 tomatoes, sliced
  • 1 liter water

• • Salt
  • Olive oil
  • Fresh basil leaves

• • 150g spinach, chopped
  • 100g cheese, grated (any melty cheese you like!)
  • 1 clove garlic, minced

• • Provençal herbs (to taste)
  • 200g mozzarella cheese, cubed
  • Marinara sauce (store-bought or your own recipe – see below)

• • 40g Parmesan cheese, grated
  • 1 onion, chopped
  • 3 cloves garlic, chopped

• • 1 red pepper, chopped
  • 200g cherry tomatoes, halved
  • Vegetable oil

• 3 tablespoons tomato paste
• Salt, pepper, paprika

Directions:

1. 1. Prep the zucchini: Whisk salt into water and soak zucchini slices for 15-20 minutes. Drain and pat dry.
   2. Layer the first half: Line a baking dish with baking paper. Drizzle olive oil and arrange half the zucchini slices. Top with basil, tomatoes, salt, pepper, and Provençal herbs.
   3. Spinach and cheese layer: Mix chopped spinach, grated cheese, minced garlic, and Provençal herbs. Spread half over the vegetables.

1. 1. Finish layering: Top with half the mozzarella cubes, marinara sauce, remaining zucchini, remaining spinach mixture, remaining mozzarella, and another layer of marinara sauce.
   2. Bake: Sprinkle with Parmesan cheese and bake at 200°C for 30 minutes.
   3. Sauté (optional): While the casserole bakes, heat oil in a pan. Sauté onion, garlic, and red pepper for a few minutes. Add cherry tomatoes, cook for a few more minutes, then stir in tomato paste, salt, pepper, and paprika. Blend the mixture into a sauce.

1. Assemble and bake again: After 30 minutes, take out the casserole. Top with the optional sautéed sauce and bake another 10-15 minutes, or until bubbly and golden brown.
2. Serve and enjoy! Let cool slightly before serving.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Kcal: 320 kcal | Servings: 6 servings

Tips and Tricks:

1. 1. Use Fresh Ingredients: Fresh zucchini, tomatoes, and basil make a big difference in the flavor of this dish. Try to get the freshest produce available.
   2. Cheese Selection: For a richer flavor, use a combination of cheeses. Mozzarella adds a great melty texture, while Parmesan provides a nice sharpness.

1. 1. Layering Technique: Be sure to layer the ingredients evenly to ensure each bite is packed with flavor. Press down gently after each layer to compact the ingredients.
   2. Homemade Marinara: For an extra homemade touch, prepare your own marinara sauce. Sauté onions and garlic in olive oil, add crushed tomatoes, and simmer with salt, pepper, and a pinch of sugar for 20 minutes.
   3. Herb Varieties: Feel free to experiment with different herbs. Thyme, oregano, or rosemary can add unique flavors to the dish.

1. Leftovers: This casserole tastes even better the next day. Store leftovers in an airtight container in the fridge and reheat in the oven or microwave.
2. Serving Suggestion: Pair this casserole with a light green salad and crusty bread for a complete meal.
3. Vegan Option: To make this dish vegan, use plant-based cheese and ensure your marinara sauce is free of animal products.