Gingerbread Bundt Cake with Blueberries

Who says you can’t enjoy gingerbread spices all year round? Especially when the weather is still a bit chilly in the mornings up here in the tristate area! I love this Gingerbread Bundt Cake mainly for two reasons. One is that it’s full of blueberries which is one of my favorite fruits! Another is that the combination of different spices really bring out a nice warm flavor to the cake. This is a nice cake to celebrate with any time of the year or to just enjoy with loved ones!

Make sure you use a large bundt cake pan with enough capacity for up to 15 cups. I used a bundt cake pan with a 10-15 cup capacity.

Yield: 1 large bundt cake with about 8 servings
Time: 80 min.

Ingredients

  • 4 large eggs
  • 2 cups brown sugar
  • 1 cup + 2 TBSP high quality butter
  • 1 ¼ cup milk
  • ¾ cup heavy cream*
  • 3 ¾ cup all-purpose flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground bitter orange peel
  • 1 ½ tsp ground cardamom
  • 1 ½ tsp ground cloves
  • 1 cup blueberries


*Notes:
-For a lighter version of the cake, you can replace the heavy cream with milk.

Instructions

  1. Preheat oven to 350°F with racks in the lower-middle.
  2. Spray the bundt cake pan with oil.
  3. Mix flour, baking soda, salt, ground cinnamon, ginger, bitter orange peel, cardamom, and cloves in a large bowl.
  4. Beat eggs and sugar in an electric mixer until fluffy for about 3 minutes.
  5. Melt the butter in a small pot and mix in cream and milk.
  6. Add about 1/3 of dry ingredients to the egg mixture, mix, and add 1/3 of butter mixture to the egg mixture and mix well. Repeat until everything is well mixed and smooth.
  7. Stir in blueberries and pour batter into the bundt cake pan.
  8. Bake for about 55-60 minutes or until a clean toothpick comes out in the center of the cake. Let it cool and enjoy! You can decorate with powdered sugar after the cake is cooled if you’d like!

Tiramisu

This is a delicious Italian cake and one of my family’s favorite!
This tiramisu is creamy, not overly sweet, and has a lovely balance between the espresso flavor and creamy-sweet mascarpone filling. It’s also in harmony with the lady finger biscuits. I really recommend you try making this cake~
As far as making cakes, tiramisu takes a bit more time and effort but I think it’s worth it and not too difficult. It took me a few tries to really make this cake shine but here are a few tips to give you a head start!

-Make sure to use fresh ingredients as the eggs in this recipe are not cooked. If you’re worried, you can use pasteurized eggs which is what I used this time since I am pregnant.
-I highly recommend using good quality Italian espresso for an authentic and delicious flavor. I used the brand Illy.
-If you are re-using beaters or a mixing bowl, make sure they are completely washed with soap and free of any fat from the heavy cream. Otherwise, the egg whites may not form peaks.
-Use hard Italian lady finger biscuits and not the soft kind.
-Don’t leave the lady fingers in the espresso for too long on each side. It should be quickly soaked with 3 seconds on each side. The espresso should be completely cooled to room temperature and not hot!
-Tiramisu can be chilled up to one day. It’s best to finish it within the next day if you chill it overnight. If you leave it out any longer, it will get soggy, sad, and not as tasty. ☹

 

IMG_1759 (2)Tiramisu decorated with chocolate shavings, Ferraro Raffaello, and Giotto

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Yield: 8 servings
Time: 25 minutes + 7 hours chilling time or overnight

Ingredients

  • 2 cups of brewed espresso, cooled to room temperature
  • 2 TBSP sweet Marsala wine
  • 3 large eggs, separated
  • ¾ cup brown sugar
  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • 20 hard lady fingers/savoiardi biscuits
  • Chocolate shavings for decoration

 

Instructions

  • Beat ½ cup of sugar and egg yolks in a large bowl until thick and well combined. Beat in mascarpone cheese until just combined.
  • Whisk heavy cream with an electric mixer until it holds medium peaks. In a separate bowl, whisk the egg whites with a pinch of salt while slowly adding the remaining ¼ cup of sugar in an electric mixer until stiff peaks form.
  • Fold cream into the mascarpone mixture gently. Then gently fold in the egg whites mixture.
  • Pour espresso into a large bowl and add the marsala wine. Gently place 1 lady finger in the espresso mixture for 3 seconds on each side. Place the lady finger neatly onto the bottom of a large rectangular glass container (8 x 10 inches) Repeat with 9 more lady fingers or until the bottom of the container is neatly covered. Spread half of the mascarpone mixture evenly on top of the lady fingers. Repeat the procedure with placing lady fingers in espresso and adding mascarpone mixture on top to make another layer. Cover and chill the tiramisu for at least 6 hours.
  • Decorate with chocolate shavings on top before serving. Enjoy! 😊

 

 

 

Lemon Madeleines

Madeleines are delicious French mini cakes in the shape of seashells. They’re delectable and go perfectly well with your coffee or tea! I’ve been making these madeleines since I was in college and they’re always a hit at parties and potluck. My first madeleine mold was a petite/mini size so it took a lot of hard work and time to use up all the batter. They were pretty and cute but it was really inefficient with one mold. Thankfully, I’ve bought a full-size madeleine mold since then and now can mix up my sizes of madeleine cakes! You can purchase the petite madeleine molds here and the full-size madeleine molds here.

I especially love these madeleines as they have a hint of lemon from the lemon zest. I used my Microplane Premium Zester Grater which I highly recommend as it finely grates lemon, cheese, spices and more! I especially use it to grate cheese and lemon and the end result is always fluffy, light, and delicate. I really enjoy baking these madeleines since they made my house smell like a divine French pastry shop! My family really enjoyed these madeleines and I hope you will love them as well! Happy baking!

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On a side note, sweet Chai brought these home for me from work. These are one of my favorite gummies from Germany but in a mini package full of mini sized gummies! How adorable is this? I had a lot of fun admiring how tiny they were before eating them! I usually buy a pack every time I visit Germany but you can also buy the imported regular sized gummies on amazon.

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IMG_1100Look how tiny!

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Ingredients

  • 3 large eggs
  • 2/3 cup brown sugar or sugar in the raw
  • Pinch of sea salt
  • 1 ¼ cup all-purpose flour; need extra flour to dust molds
  • 1 tsp baking powder
  • 8 TBSP of unsalted butter, melted and cooled to room temperature
  • Zest of one lemon

 

Yield: 28 large madeleines
Time: 1 hr 30 minutes

Instructions

  1. Spray the madeleine mold with cooking oil. Dust the mold with extra flour and shake off the excess. Place the mold in the freezer. This is an important step to prevent the madeleines from browning too much.
  2. Whisk the eggs, sugar, and salt for 5 minutes until frothy and thick.
  3. Fold the flour and baking powder into the wet mixture a large spoonful at a time.
  4. Drizzle the melted butter very slowly into the batter while folding at the same time. Try not to add too much butter at once and take a break in between the butter additions to fold the batter and completely incorporate the butter.
  5. Add the lemon zest and gently fold.
  6. Cover the bowl and refrigerate for at least 1 hour and up to 12 hours.
  7. Preheat the oven to 425°F with racks placed in the middle of the oven.
  8. Spoon batter into the middle of the madeleine mold so that it fills up ¾ of each individual cake mold. Do not spread it.
  9. If using a large madeleine mold, bake for 8 minutes or until the edges are golden brown.
    If using a petite/mini madeleine mold, bake for 5 minutes.
  10. Take all the madeleines out to a cooling rack immediately after baking. Let them cool completely before dusting them with powdered sugar which is optional. Enjoy!

Matcha Bundt Cake

Matcha is one of my favorite teas because it tastes great and it’s good for you! Matcha is a type of green tea where the whole leaves are grinded into powder. There are many health benefits to Matcha including cancer fighting properties due to its high content in EGCG (epigallocatechin gallate.) Matcha also helps to prevent heart disease, type 2 diabetes, lower level of bad LDL cholesterol, and encourage weight loss.

There are different grades of Matcha where the best quality is usually bright green in color, fragrant, creamy, and tastes sweet not bitter. The ceremony grade which is the highest quality of matcha can be enjoyed as part of a Japanese traditional tea ceremony. I recommend using a premium grade or high quality matcha for your latte and cooking needs.

This Matcha Bundt Cake is delicious, simple, and easy to bake! The sweet matcha flavor in the Bundt Cake is delectable with coffee or black tea. Please feel free to try the recipe and comment below!

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Yield: 1 Large Bundt Cake
Time: 55 minutes

Ingredients
2 eggs
1 cup milk
1 TBSP vanilla extract
½ cup canola oil or your choice of oil
1 cup sugar
1 ½ cup all-purpose flour
2 TBSP matcha powder (green tea powder)*
1 ½ tsp baking powder
1 ½ tsp baking soda
1 ½ tsp salt
½ cup boiling water

Notes:
The higher quality the matcha powder, the better tasting your cake will turn out! I recommend using high quality matcha from Japan.
I used a 10 to 15 cup Bundt pan with the following dimensions: 10.5 x 10.5 x 4.5 inches

Instructions
1) Preheat the oven to 350°F with racks placed on lower bottom of the oven.
2) Spray inside Bundt pan with oil.
3) In a large bowl, mix the dry ingredients (sugar, flour, matcha powder, baking powder, baking soda, salt) together well.
4) In a separate bowl, whisk together the wet ingredients (eggs, milk, vanilla extract, and oil.)
5) Slowly add the mixed dry ingredients to the wet ingredients and whisk until combined. Add boiling water and whisk well.
6) Pour the batter into the Bundt pan and bake for 35-40 minutes.