Birthday Cake with Dark Chocolate & Fresh Chilli Peppers

March 19, 2019

Turbulent & Spicy Bittersweet

BIRTHDAY CAKE WITH DARK CHOCOLATE AND FRESH CHILLY PEPPERS

Ingredients for a 3-layered cake of 16 cm base diameter

DARK CHOCOLATE CAKE

460 g all purpose flour
45 g cocoa powder
25 g carob powder
26 g baking powder
1 teaspoon smoked paprika powder
1/2 teaspoon sea-salt
380 ml oat milk
120 ml sunflower oil
170 g brown sugar
95 g dark chocolate, melted

DARK CHOCOLATE CHILLY MOUSSE (for the layers)

400 g dark chocolate
400 ml plant-based heavy cream (rice or oat)
2 fresh chilly peppers, or more if you like it more spicy
a pinch of salt

DARK CHOCOLATE GANACHE (to cover the cake)
500 g dark chocolate
500 ml plant-based heavy cream (rice or oat)

PREPARATION

Start with the chocolate mousse as it has to rest for at least 4 hours before use. Blend the chilly peppers and sieve to retreat the juice. In ‘bain-marie’ and on low fire, melt the chocolate and gradually add the heavy cream. Make sure that the heavy cream is at room temperature. Blend gently until you get an homogenous mix. Add the chilly pepper juice and mix well. Let it sit for 4 hours at room temperature. After this time, beat the chocolate/heavy cream mix with a handmixer for at least 5-10 minutes until it turns slightly fluffy and transfer it in an icing bag with a round tip of approximately 1 cm diameter. Set aside for later use.

Use the same ‘bain-marie’ method for the dark chocolate ganache. Melt the dark chocolate with the plant-based heavy cream and set aside.

Preheat the oven at 170°C.
In a mixing bowl, sieve the flour, cocoa, carob powder & baking powder. Add the smoked paprika, sea-salt and mix well. In a second bowl, combine the brown sugar with the plant-based milk, sunflower oil, and stir well – using a whisk. Gradually add the mix of dry ingredients (flour, cocoa powder, baking powder & salt) to the wet ingredients and mix well – using a spatula – until all ingredients are well combined. Add the melted chocolate. Equally divide the dough in 3 spring forms of 16 cm diameter - that you have previously greased with some baking spray or plant-based fat. Bake in preheated oven at 170°C for 25-30 minutes until the cakes are properly baked. You can use the toothpick-test to check if your cakes are ready. If you dip a toothpick in the centre of the cake and the toothpick comes out clean then the cake is done. If it comes out with pieces of wet unbaked dough, then you need to bake the cake for a couple more minutes. When ready remove the cakes from the oven and let them cool completely on a cooling rack.

When the cake layers are completely cool, cut their tops if necessary to make them even and start building the final cake. Select a surface/cake stand of your preference, place the first cake layer and add - with circular movements - some of the dark chocolate chilly mousse you have prepared in the icing bag. Continue with the next cake layer and add on top of it another layer of chocolate chilly mousse. Finish with the last cake layer, placing it bottom-up so that your final cake has an even top. Refrigerate for at least an hour until the layers are set.

Slightly beat the dark chocolate ganache for a 2-3 minutes until it gets a little bit more soft and easier to work with it. Cover the cake - using a spatula - and create a wavy pattern - using a spoon. Finish it by slightly burning the chocolate ganache - using a kitchen torch - for a glossy effect.

Enjoy x AM

GREEK STYLE PANCAKES (tiganites) with spinach, ricotta cream and LADOLEA’s pure olive oil

February 15, 2019

A remake of the traditional greek spinach pie, quick and easy, to enjoy it anytime as lunch or dinner; when time is limited and you are in need of something healthy.

These pancakes are traditionally served as a dessert or breakfast with honey and walnuts. Grandma always used to prepare them for us kids after school or as a late afternoon snack in between studying or playing around in the garden before dinner. Here, I created a savory dish, remake of the original recipe, using spinach and soft white cheese (it can be the Italian ricotta or the greek anthotyros).

For this recipe I used LADOLEA’s koroneiki variety that elevated the recipe and enriched the taste of the pancakes without using any butter at all! I also added some raw LADOLEA olive oil in the ricotta cream to get the most of the benefits of this unique EVOO.

INGREDIENTS (makes 2 portions // 4 pancakes of approximately 12 cm diameter)

For the pancakes

. 170 g all purpose flour (or preferably one for pasta making)
. 40 ml LADOLEA koroneiki variety, plus some extra for baking
. 180 ml lukewarm water
. ¼ teaspoon sea-salt

For the spinach filling

. 150 g raw spinach, washed and cleaned
. 4 shallots, sliced
. cumin powder, sea-salt and pepper to taste

For the ricotta cream

. 180 g ricotta cheese (or anthotyros cheese)
. 2 tablespoons LADOLEA koroneiki variety
. 1 teaspoon pomegranate molasses
. 1 teaspoon cumin powder
. ¼ teaspoon sea-salt
. ¼ teaspoon black pepper, freshly ground
. 1/8 teaspoon onion powder
. 1/8 teaspoon garlic powder

As topping

. 10 g sliced almonds, lightly toasted in a pan
. 10 g pine nuts, lightly toasted in a pan

PREPARATION

First prepare the spinach filling; in a pan stir-fry the shallots with 2 tablespoons LADOLEA on medium fire, until soft and lightly caramelized. Then add the spinach with 2 tablespoons LADOLEA. Stir and season to taste with some cumin powder, salt and freshly ground black pepper. Set it aside.

For the ricotta cream; in a bowl mix the ricotta (or anthotyros) cheese with 2 tablespoons LADOLEA, the pomegranate molasses, cumin powder, sea-salt, black pepper, onion and garlic powder. Stir well – using a fork or a whisk - until everything is blended together in a smooth cream. Set it aside for later use.

For the pancakes; in a mixing bowl, sieve in the flour. Add LADOLEA and mix well – using a fork. Gradually add the water while constantly stirring and until you get a smooth mixture. The mix should be relatively runny. Season with some sea-salt. Warm up a pan on medium fire. Add 1 tablespoon LADOLEA in the pan and one scoop of the dough mix. It is easy to define the amount of dough by using a measuring cup - I used 1/3 cup for a pancake of 12 cm diameter. Bake for approximately 5-6 minutes and then flip the pancake over. Bake the other side for another 5-6 minutes. If the pan is sticky add some more olive oil. This will give a beautiful golden color to your pancakes too!

While the pancakes are still warm, spread some ricotta cream and add some spinach filling. Top it with a second pancake and some extra cream cheese on top (optional). Sprinkle with a few over roasted sliced almonds and pine nuts.

Tip: drizzle with some extra LADOLEA koroneiki variety to boost even more the taste and nutritional value of the dish! Enjoy!

LADOLEA // when purity meets design in a heartfelt product curated with passion and love

PUMPKIN SPICE CAKE WITH WHITE CHOCOLATE GLAZE

December 21, 2018

For the love of pumpkin and the autumn season. Heavenly fluffy moist pumpkin cake topped with a sour-sweet dreamy white chocolate glaze

PUMPKIN SPICE CAKE

300 g all purpose flour
2 teaspoons baking powder
4 tablespoons pumpkin spice mix
1/2 teaspoon sea salt
390 g oven roasted pumpkin puree (*)
170 g butter, room temperature
150 g brown sugar
2 locally farmed eggs

optional: 50 g pecan nuts, chopped

WHITE CHOCOLATE GLAZE

250 g soft cream cheese
55 g butter, room temperature
120 g icing sugar
55 g white chocolate

PREPARATION

Start with the white chocolate glaze: In ‘bain-marie’ on low fire melt the white chocolate and the butter. Remove from fire, add the soft cream cheese and sieve in the icing sugar. Mix well until smooth and set aside to cool. Later, place it in the refrigerator to thicken before you use it on the cake.

Preheat the oven at 170°C.
In a mixing bowl, sieve the flour and baking powder. Mix well and set aside.

In a second bowl, beat the butter with the brown sugar until soft. Add the pumpkin spice mix and salt. Slowly beat in the eggs until fluffy. Add the pumpkin puree. Gradually add the flour-baking powder mix and stir well using a spatula. At this stage add the chopped pecan nuts if you choose for it.

Transfer the mix in a baking form and bake the cake for 50-60 min depending on the strength of your oven.

When ready, let the cake cool on a cooling rack and then add the white chocolate glaze.

Enjoy! x AM

(*) easy oven roasted pumpkin puree recipe: preheat the oven at 210°C. Halve a small pumpkin and remove the seeds. Bake in preheated oven for approximately 30-45 min until soft. Easily remove the skin from the baked pumpkin flesh - using a spoon. Mash the flesh - using a spoon - and the puree is ready! Let it completely cool before you use it in the cake mix.

STYLING

Handmade Ceramic tableware: Imre Bergmann, Studio Emma Sophia, Lisanne van Zanten,
and JC Herman Ceramics

VANILLA CUSTARD TART W/ POACHED PEARS IN ROSE WINE

September 25, 2018

Autumn is already here! Is there a better way to welcome fall than with this vanilla custard tart with poached pears in rosé wine? Keeping the last traces of summer close at heart while moving towards the pear season.

RUM CHOCOLATE CAKE W/ TOASTED MERINGUE

September 12, 2018

rum chocolate cake with toasted meringue

RUM CHOCOLATE CAKE W/ TOASTED MERINGUE

Ingredients for a 3-layered cake of 16 cm base diameter

RUM CHOCOLATE CAKE

460 g all purpose flour
70 g cocoa powder
26 g baking powder
1/2 teaspoon sea salt
380 ml rice or oat milk
120 ml sunflower oil
150 g brown sugar
95 g dark chocolate, melted
4 tablespoons of good quality black rum liquor

CHOCOLATE MOUSSE (for the layers)

500 g dark chocolate
300 ml plant-based heavy cream (soya or rice)

TOASTED MERINGUE

4 locally farmed eggs
2 teaspoons lemon juice
180 g white sugar

PREPARATION

Start with the chocolate mousse as it has to rest for at least 4 hours before use. In ‘bain-marie’ and on low fire, melt the chocolate and gradually add the heavy cream. Make sure that the heavy cream is at room temperature. Blend gently until you get an homogenous mix. Let it sit for 4 hours at room temperature. After this time, beat the chocolate/heavy cream mix with a handmixer for at least 5-10 minutes until it turns slightly fluffy and transfer it in an icing bag with a round tip of approximately 1 cm diameter. Set aside for later use.

Preheat the oven at 170°C.
In a mixing bowl, sieve the flour, cocoa & baking powder. Add the salt and mix well. In a second bowl, combine the brown sugar with the plant-based milk, sunflower oil, rum, and stir well – using a whisk. Gradually add the mix of dry ingredients (flour, cocoa powder, baking powder & salt) to the wet ingredients and mix well – using a spatula – until all ingredients are well combined. Add the melted chocolate. Equally divide the dough in 3 spring forms of 16 cm diameter - that you have previously greased with some baking spray or plant-based fat. Bake in preheated oven at 170°C for 25-30 minutes until the cakes are properly baked. You can use the toothpick-test to check if your cakes are ready. If you dip a toothpick in the centre of the cake and the toothpick comes out clean then the cake is done. If it comes out with pieces of wet unbaked dough, then you need to bake the cake for a couple more minutes. When ready remove the cakes from the oven and let them cool completely on a cooling rack.

When the cake layers are completely cool, cut their tops if necessary to make them even and start building the final cake. Select a surface/cake stand of your preference, place the first cake layer and add - with circular movements - some of the chocolate mousse you have prepared in the icing bag. Continue with the next cake layer and add on top of it another layer of chocolate mousse. Finish with the last cake layer, placing it bottom-up so that your final cake has an even top. Refrigerate for at least an hour until the layers are set and the meringue is ready.

TOASTED MERINGUE

Separate the egg whites from the egg yolks. Use refrigerated eggs for an easier separation and then let the egg whites sit at room temperature from about 15 minutes. In a mixing bowl - preferably glass or inox - combine the egg whites with the lemon juice and sugar. In ‘bain-marie’ and above low fire, slowly warm up the egg-lemon juice-sugar mix until the sugar is well dissolved. Then remove from fire and beat the mix for at least 5-10 minutes - using a handmixer - until it turns glossy white & stiff peaks are formed.

Remove the cake from the refrigerator and cover it with the meringue. Lastly, slightly burn the tips of the meringue to create a toasted effect - using a kitchen torch.

Enjoy x AM

STYLING

Handmade Ceramic tableware: Imre Bergmann
Handworked Marble tabletop: De Marmerman
Hand-turned wooden cake stand: The Endeavorist
Handmade knife: Ting Shop Berlin

PECAN RUM CAKE W/ RUM FLAVORED CHOCOLATE SYRUP

January 16, 2018

The first days of 2018 have been a little bit messy. Slowly recovering from the vacation break and trying to pull myself back to the normal work flow again. However, with every new start, it feels nice to set new goals, polish my vision about my company and fix the next steps to take within the new year. My priority again will be to build up new collaborations and empower our small scale community of creatives. Learn from each other, help ourselves within the roller-coaster of freelancing life, work together and create an amplified beautiful result. Keeping this idea close at heart and making it reality, I officially kicked off this new year last week with my friend Leonardo with this fun shoot in rustic style with a romantic tone. We had so much fun, he helped me to make the most of the nordic natural daylight, we chatted over work and enjoyed this delicious vegan pecan nuts cake with rum, covered with a luscious rum flavored chocolate syrup. We wished everyday was like this! The recipe is one of my favorites so far. It is so well balanced in sweetness and rum flavor tones combined with a rich nutty taste from the crushed pecan nuts in the dough. The chocolate syrup on top adds an extra hit of rum in combination with an intense cacao flavor that makes this cake a dream! Furthermore, it was so fluffy and moist that gives extra points to a plant-based cake as the ones of you experimenting with vegan baking might know! Want to try out this delicious beauty cake too? Scrol down for the recipe & have fun baking! x Alexandra

PECAN RUM CAKE W/ RUM FLAVORED CHOCOLATE SYRUP

Ingredients for a medium bundt cake of 16 cm base diameter

pecan rum cake

350 g all purpose flour
20 g baking powder
1/2 teaspoon sea salt
90 g pecan nuts, finely crushed
90 ml sunflower oil
150 g brown sugar
260 ml almond milk or other plant-based milk
2 tablespoons rum liquor or 2 teaspoons rum essence

rum flavored chocolate syrup

120 g white sugar
45 g cocoa powder
150 ml tap water
1 teaspoon rum essence
a pinch of salt

PREPARATION

Preheat the over at 170°C.
In a mixing bowl, sieve the flour and baking powder. Add the salt and mix well. In a second bowl, combine the brown sugar with the almond milk, sunflower oil, rum liquor or essence, finely crushed pecan nuts and stir well – using a whisk. Gradually add the mix of dry ingredients (flour, baking powder & salt) to the bowl with the wet ingredients and mix well – using a spatula – until all ingredients are well combined. Transfer the dough in the cake form that you have previously greased with some baking spray or plant-based butter and bake in preheated oven at 170°C for 45-55 minutes until the cake is properly baked. You can use the toothpick-test to check if your cake is ready. If you dip a toothpick in the centre of the cake and the toothpick comes out clean then the cake is done. If it comes out with pieces of wet unbaked dough, then you need to bake the cake for a couple more minutes. Depending on the depth of your bundt cake form it might take a little bit longer for the cake to be done. When ready remove from the oven and let the cake cool completely on a cooling rack.
While waiting you can prepare the chocolate syrup. In a small cooking pan, combine the white sugar, cocoa powder and tap water. Let the solution simmer on low fire until the syrup thickens but it is still runny enough to decorate your cake. Remove from fire, add the salt and the rum essence and stir well. When the cake is completely cool, add a graceful amount of the chocolate syrup on top and decorate with a few pecan nuts on top.

Enjoy x AM