To be honest I’m not really a Christmassy kind of person, and most Christmas traditions aren’t really that important to me. But when it comes to Lucia Day (or Saint Lucy’s Day as you would probably say in English) on the 13th of December I’m all for it. This day is quite special to me as it reminds me of Sweden and my Swedish family.
In Sweden Lucia Day is celebrated big time. You’ll see Lucia parades with Continue reading →
There’s this very special pie that I’ve been wanting to bake for many many years now. Why I haven’t baked it until now is a mystery. I’ve actually even shopped for the ingredients several times, but I always ended up using them for something else before I came to baking the pie.
What a crazy weather we’ve had here in Copenhagen today. It feels like we’ve seen all four seasons in just a few hours. I almost didn’t believe my own eyes when it started snowing and storming, but now only a few hours later the sun is shining like never before. I’m longing for an evening walk along the canals.
So today I want to share with you a very special piece of pastry: A couronne Continue reading →
No Christmas without a wonderfully holiday spiced cake! I love these kind of cakes full that are full of flavor! For this one I gathered all of my favorite Christmas spices such as ginger, nutmeg and cinnamon.
I topped the cake with cream cheese glaze since this beautifully white glaze is both delicious and oh so pretty. Continue reading →
1 3⁄4 dl boiling water
1⁄2 tbsp bicarbonate of soda
260 g plain flour
1⁄2 tbsp baking powder
1⁄2 tbsp ground ginger
1 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1 tsp Fine Liquorice Powder
110 g butter – room temperature
90 g cane sugar
80 g black treacle (or golden treacle)
70 g salty liquorice syrup
Preheat the oven to 180 C. Grease and flour 3 small springform tins (16 cm). Hit the sides of the tins to remove any excess flour.
Dissolve the bicarbonate of soda in the boiling water in a small bowl.
Sift the flour, baking powder, ginger, cinnamon, nutmeg and liquorice powder into a bowl. Add a pinch of salt.
In a third bowl, cream the butter and cane sugar with a hand mixer at high speed until the mixture is light and fluffy. Continue to mix while adding the black treacle, liquorice syrup, the water mixture and the dry ingredients until combined.
Add the eggs and mix well.
Divide the mixture evenly into the three prepared tins. Bake for 30 minutes, or until a skewer inserted into the middle comes out clean. Leave the cakes on a wire rack to cool completely.
450 g icing sugar
75 g unsalted butter – room temperature
190 g cream cheese (not light) – cold
Beat the butter with a mixer until light and fluffy. Add the icing sugar 1 tablespoon at a time.
Add all of the creamcheese at once and beat until incorporated. Turn the mixer onto high speed and continue to mix for about 5 minutes until the frosting is light and fluffy. Be careful not to mix for too long, as the frosting becomes thin and runny. Assemble the 3 cakes with the frosting.