Archive for January, 2014

Moist Quinoa Chocolate Muffins With Chocolate Ganache

Cakes and Cookies

When I opened my fridge yesterday I was pleased. Most of the leftovers were gone and the fridge was almost ready to be re-filled with food.

The only leftover in it was a container with cooked red quinoa in it.

After discovering a few days earlier, that cooked quinoa can be used in baked goods, imagine how thrilled I was to find out that THIS is what i had in the fridge.

Woo-hoo, an excuse to make something sweet! I’m not going to talk about the fact that hubby was less than impressed since he wants me to put a pause on my sweet baking, let’s concentrate on the positive then, my quinoa moist chocolate muffins!

It’s weird, right? using quinoa in sweet pastries, but hey, not only that this worked pretty darn well, it was super easy and did not require a stand mixer. Just my small chopper and a spoon. So let’s regroup for a minute now, we have quinoa which is good for you, gluten free, considered a superfood and happens to be readily available in my fridge, we have my small food chopper which means I will have almost no dishes to wash, and we have one eager me, dieing to find out how sweet quinoa muffins taste like. Adding 2 super excited kids to the mix just made this one a no-brainer. Sorry hubby, I’m making these – apparently, they’re good for you.

So yeah, I mixed the ingredients in my chopper (mini food processor) and poured the batter into my silicone muffin cups, covered with chocolate ganache and there I had it – Super Quinoa Muffins.

So. Moist. They. Are. To. Die. For.

Recipe was originally adapted from “Quinoa 365: The Everyday Superfood” Book, written by the two lovely ladies at PatriciaAndCarolyn.Com

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins With Chocolate Ganache
Author: 
Recipe type: Healthy, chocolate
Cuisine: Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 12 Muffins
 
Who would have thought that you can make cake from cooked quinoa? well apparently you can make muffins too and they are super delicious!
Ingredients
  • 1 Cup Cooked White or Red Quinoa
  • ¼ Cup Milk
  • ½ tsp Vanilla Extract
  • ½ Cup Coconut Oil (Solid or Liquid form) - Can be substituted with vegetable oil or butter
  • 2 Eggs
  • ¾ Cups White Granulated Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
For the Ganache:
  • ⅓ Cup Whipping Cream
  • ¼ Cup Semisweet Chocolate Chips
Instructions
  1. Preheat oven to 350F (180C) and prepare 12 muffin cups rubbed with butter or coconut oil to avoid sticking.
  2. In a food processor or food chopper place the cooked quinoa, milk, vanilla and coconut oil and pulse until you get a smooth batter that resembles paste texture.
  3. Add in the eggs, sugar, cocoa, baking powder and baking soda and pulse a few more times until the batter is even and everything is fully incorporated.
  4. Divide the batter evenly between the 12 muffin cups (about ½ -⅔ muffin cup full) and bake in the preheated oven for 25- 30 minutes (a cake tester/ toothpick should come out dry)
Prepare the Ganache:
  1. Bringing the whipping cream to a gentle boil in a small saucepan
  2. Turn heat off and add in the chocolate chips, stirring constantly until you get chocolate ganache.
  3. Top each muffin with about 1 tsp ganache and spread a bit on the top.
  4. Store airtight container in the fridge for a maximum of 3 days and let it reach room temperature before serving if not served on the same day.

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins with Chocolate Ganache

When I opened my fridge yesterday I was pleased. Most of the leftovers were gone and the fridge was almost ready to be re-filled with food. The only leftover in it was a container with cooked red quinoa in it. After discovering a few days earlier, that cooked quinoa can be used in baked goods, […]

Read More

Mini Chicken Steaks with Fresh Herbs

Home Made Cooking

It’s another cold, white day here in Halifax. Gosh I miss the sun! Just imagining myself lying on a nice warm sandy beach makes my heart warm.

Yeah, snow is beautiful I’ll give you that, but time after time after time, it gets kind of boring and annoying. All the layers, the places you can’t go because it’s too cold, the days you have to take off because the schools are cancelled. I feel so bad complaining about it because I know that it’s like a first world problem but hey, I’m a person too.

So yeah, there was a blizzard warning issued last week and it snowed a lot, the roads were packed with snow, visibility was poor and it was cold, but you know what? there was a silver lining, I got to stay home with the kids and the hubby and if that’s not enough, it was FRIDAY; which meant I had extra time to prepare our Friday dinner.

Now all I had to do is figure out what to make but that’s easy, because the kids just want their chicken and mashed potatoes for Friday.

I decided to make chicken thighs mini steaks packed with fresh herbs. It’s a little bit of work chopping all the ingredients but it’s so worth it! It’s full of flavor, the kids love it and it tastes amazing even the day after (in case you have leftovers). The chicken thighs make this dish so soft and juicy I wouldn’t trade it with just a plain chicken steak, no – this IS my favorite chicken steak.

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steaks with Fresh Herbs
Author: 
Recipe type: Chicken
 
Juicy, tender and full of flavor. These mini steaks are definitely a new favorite.
Ingredients
  • 600gr Boneless Skinless Chicken Thighs (About 6 pieces)
  • ⅓ Cup Cilantro - Finely Diced
  • ⅓ Cup Parsley - Finely Diced
  • 1 Green Onion - Finely Diced
  • 1 Tbsp Cornstarch
  • 3 Tbsp Soy Sauce
  • 1 Egg
  • 4 Tbsp Bread Crumbs
  • 4 Tbsp Vegetable Oil - For Frying
Instructions
  1. Cut the chicken thighs into tiny cubes (the smaller the better) and place in a medium mixing bowl.
  2. Add the diced cilantro, parsley and green onion and mix all together.
  3. Add in the cornstarch and mix until everything is fully covered.
  4. Add in the soy sauce and egg and mix all together until fully combined.
  5. Add in the bread crumbs and mix well.
  6. Place the 4 Tbsp oil in a frying pan (I used a 12 inch pan) and preheat over medium heat.
  7. Scoop 1 tablespoon at a time and place in the oil; Flatten each steak a bit using the back of a tablespoon (too thick will mean longer cooking time and too thin will mean burning fast).
  8. Let fry for about 5-6 minutes on each side (until brown) and then flip to the other side for another 5-6 minutes to brown.
Notes
** Cooking time may vary depending on how small you diced the chicken thighs and how thick was the steak itself, so it’ll be best to cut the first prepared piece in two and make sure that it’s ready on the inside **

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

It’s another cold, white day here in Halifax. Gosh I miss the sun! Just imagining myself lying on a nice warm sandy beach makes my heart warm. Yeah, snow is beautiful I’ll give you that, but time after time after time, it gets kind of boring and annoying. All the layers, the places you can’t […]

Read More

Whole Wheat Flax Bread

Baked Goodies

Ever since I found out I can bake my own bread I just can;t making my own bread. I can’t remember when was the last time we bought bread. I just made this whole bread making thing my playground.

I play around with the ingredients, with the extras, with the combinations, the different flours, it’s just amazing.

In addition to making my own bread I recently discovered that flax seeds are not only good for you they also taste good. How wonderful is that? I don’t need to actually force myself into eating something healthy, that’s a win-win as far as I’m concerned.

So yesterday I decided to combine the two – breads and flax seeds that is, and so I did.

The flax seeds I had are roasted garlic flavored (thanks, “Omega Crunch“) but really, you can use the plain shelled seeds, they will work just as well, and believe me your bread will be legendary 🙂

The recipe below is actually for a small loaf because usually I’ll use 500gr flour to yield a large loaf of bread, but in this instance the smaller loaf worked just fine and was gone just as fast (well…faster).

You can play around with the shape too. Make it round, elliptical or bake it in a loaf pan, I’m telling you – this bread is a hit.

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Whole Wheat Flax Bread
Author: 
Recipe type: Bread
Cuisine: Pastry, Bread, Healthy
 
A wholesome fresh, homemade loaf of bread. Combining flax seeds and whole wheat was never this tasty before.
Ingredients
  • 250gr whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 2 Tbsp White Sugar
  • 4 Tbsp Vegetable Oil
  • ½ tsp Salt
  • ½ Cup Lukewarm Water + 3-4 Tbsp Extra Water (if needed)
  • 3 Tbsp Shelled Flax Seeds
Instructions
  1. Place the flour, yeast and sugar in a stand mixer bowl and mix them together until well blended
  2. Add in the oil and salt and ½ cup water and turn the stand mixer on low speed using the kneading attachment. Mix on low speed for 2-3 minutes. If you get a dough ball (all the ingredients stick together to form a dough ball) that is soft and non sticky then you’re done. If the dough is still crumbly and needs more fluids to stick, gradually add the extra tablespoons of water one tablespoon at a time.
  3. Once the dough is formed and is non sticky, add in the flax seeds and keep mixing until all seeds are in the dough.
  4. Remove from mixing bowl and knead by hand a few times to fully fold the flax seeds into the bread dough (use floured surface if needed - if the dough is just a bit sticky).
  5. Form a ball and place back into the bowl.
  6. Brush the dough with a bit of oil all around and cover the bowl with plastic wrap.
  7. Let the dough rest until it is double in size (this is weather and room temperature dependant but usually takes 1-2 hours)
  8. Remove from bowl and form your bread. You can use a loaf pan but I just shape an elliptical or round (country style) bread.
  9. For country look, sprinkle some extra flour on top and spread a bit using your hand; Make small incisions along the bread using a sharp knife.
  10. Place your bread on a parchment paper covered baking pan and cover with a clean kitchen towel and let rest for additional 45-60 minutes.
  11. Preheat oven to 350F (180C)
  12. Bake for 30-35 minutes or until the bread is lightly browned and when you gently tap on it you hear a hollow sound. I also always check to see that the bottom is browned.

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Ever since I found out I can bake my own bread I just can;t making my own bread. I can’t remember when was the last time we bought bread. I just made this whole bread making thing my playground. I play around with the ingredients, with the extras, with the combinations, the different flours, it’s […]

Read More

Alfajores Layer Cake

Cakes and Cookies

A few days ago I celebrated my birthday.

I’ve noticed that from some reason over the past couple of years, I’ve been having these moody birthdays. Not sure if it’s hormones or what, but every time it was my birthday I was unhappy about something, too sensitive, moody or grumpy.

This year I decided that everything’s wonderful (because it is), I decided to take everything easy on my birthday and basically just get a grip.

So I planned on going to work, eating my cake which I get every year at work, come back home, go out to a restaurant of my choice with the family and get everyone’s cards (because they couldn’t hold it and gave me my presents 2 days early 🙂 ); Instead, what I ended up doing is finding out that my son was sick when we came to pick him up from school the evening before, so I stayed home with him.

Knowing that I’m not going to work the next day (my birthday) gave me some extra time in the evening before, and so I finally came up with the perfect cake for my birthday – The Alfajores Cake.

I basically took my favorite cookie with my favorite filling and turned it into a layered cake – how awesome is that?? I made it the evening before and could barely hold my breath until the next day – I wanted to eat it NOW.

So my actual birthday was a day filled with going to the doctor, buying meds, making chicken noodle soup and tidying around the house, but really, the way I see it, my day was filled with quality time spent with my 2 favorite little people in the world (and also I may or or may not baked a cranberry pie).

The day ended with going to a restaurant with my amazing family, lighting candles and making a wish. Oh, and eating my cake – finally! which turned out exactly like I anticipated.

So just a few words about this cake, it is cookie like! do not expect it to be really soft and spongy, it’s like layers of cookies, and it rocks!

Alfajores Layer Cake

Alfajores Layer Cake

Alfajores Layer Cake
Author: 
Recipe type: Dessert
Cuisine: South American
 
My favorite cookie - the Alfajores, turns into a cake with layers of flaky cookie dough and Dulce De Leche. What a treat!
Ingredients
  • 2 ½ Cups All Purpose Flour
  • ½ Cup Cornstarch
  • 1 tsp Baking Powder
  • ½ Cup Milk
  • ⅓ Cup Unsalted Butter
  • 2 Eggs
  • ½ Cup Sugar
  • ¼ tsp Salt
  • 1 Jar of Dulce De Leche
  • Unsweetened/ Sweetened Shredded Coconut
Instructions
  1. Preheat oven to 400f (200C) and prepare a large baking sheet covered with parchment paper.
  2. Place all the ingredients (except for the dulce De Leche) in a mixer bowl and mix all together only until they all combine.
  3. Turn the bowl over onto a floured surface and roll the dough a bit in flour to make it non sticky.
  4. Knead the dough a couple of times on the floured surface to make sure it is not sticky. the dough should be soft.
  5. Divide the dough into 5 equal portions and on a floured surface, roll out each portion into a circle 17cm (6.5 inch) in diameter. You can use a plate by placing it on top of the rolled dough and tracing around it with a sharp knife. If you need to, add some flour to the work surface (ad under the rolled dough if needed) to avoid the dough sticking to your surface.
  6. Move the rolled dough circle onto a parchment paper layered baking sheet and repeat with the other 4 dough portions.
  7. Bake each circle (you can bake them one at a time or a place a couple on the baking sheet at the same time) for about 7-9 minutes.
  8. Let the layers cool completely before moving on.
  9. Place the first layer on your desired cake dish and spread Dulce De Leche on top. Make sure it’s a nice, thick layer.
  10. Cover with another baked layer and repeat with the other 4 layers, finishing with a layer of Dulce De Leche spread on top of the last layer.
  11. Sprinkle with shredded coconut.
  12. To add some shredded coconut to the siding of the cake, simple take some coconut in your hand and and place your hand on the side of the cake. Most of the coconut will stick to it and some will fall off. You can also pick up and use the coconut that fell off.
  13. Store covered and in room temperature. No need to refrigerate.

Alfajores Layer Cake

Alfajores Layer Cake

Alfajores Layer Cake

A few days ago I celebrated my birthday. I’ve noticed that from some reason over the past couple of years, I’ve been having these moody birthdays. Not sure if it’s hormones or what, but every time it was my birthday I was unhappy about something, too sensitive, moody or grumpy. This year I decided that […]

Read More

Easy Spelt Biscotti

Cakes and Cookies

Biscotti. Biscotti. Biscotti.

It’s almost as if you say it enough times you’ll sound more sophisticated right? especially saying it with an Italian accent 🙂

I’m not sure why, but lately I’m seeing many biscotti recipes and mouth watering photos, of course it had to take a toll and here I am, writing about the biscotti I made.

But not just ANY biscotti, these are made with Spelt flour and honey, which means they’re kind of, sort of better for you if you need another reason to eat them.

I just used (again) whatever I had at home and so can you, you can sub the walnuts with a different kind of nut and the dates with your favorite chopped dried fruit, how amazingly convenient is that?

My biscotti also have a lemony aroma with a hint of cinnamon. the more the merrier I say.

Just keep in mind that Spelt flour is more crumbly than all purpose flour due to its lower gluten, so when you slice the biscotti, use a bread knife and make sure you don’t slice too thin.
And now, I’ll go away and leave you with this recipe.

Easy Spelt Biscotti

 

Easy Spelt Biscotti
Author: 
Recipe type: Dessert, Spelt
Cuisine: Italian, Healthy
 
So easy and so perfect with a cup of tea. And the best thing is that they're made with honey and spelt so they're good for you, eh.
Ingredients
  • ¼ Cup Honey
  • ½ tsp Vanilla Extract
  • 1 Egg + 1 Egg Yolk
  • ½ Lemon - Juiced
  • Zest from ½ lemon (same lemon you juiced)
  • 1 ⅓ Cup Spelt Flour (175gr)
  • ¼ tsp Baking Soda
  • 1 Tsp Baking Powder
  • ¼ tsp Salt
  • ½ Cup Walnuts (whole or halved)
  • ¼ Cup Whole Almonds (non salted or roasted)
  • ¾ Cup Chopped Pitted Dates
Instructions
  1. Preheat oven to 350F (175C)
  2. In a mixing bowl, whisk the honey with the vanilla, egg, egg yolk, lemon juice and lemon zest.
  3. Add in the flour, baking soda, baking powder, salt, walnuts, almonds and dates and mix everything well together until fully combined.
  4. Empty the bowl into a loaf pan covered with parchment paper.
  5. Smooth the batter using wet hands. Smooth and straighten the top.
  6. Place in the preheated oven for 25-30 minutes.
  7. Remove from oven and take out of the loaf pan. Let the cake cool completely before continuing.
  8. Preheat oven to 300F (150C) and prepare a large flat baking tray covered with parchment paper.
  9. Once cool, Slice the biscotti cake into 1cm thick slices and place the slices on the prepared baking tray.
  10. Bake in the oven for 20-25 minutes or until slices are dry.
  11. Cool and store in an airtight container.
Notes
**Note: best results when using convection oven, but a regular oven will work as well (time may vary a few minutes give or take)**

 

Easy Spelt Biscotti

Easy Spelt Biscotti

Biscotti. Biscotti. Biscotti. It’s almost as if you say it enough times you’ll sound more sophisticated right? especially saying it with an Italian accent 🙂 I’m not sure why, but lately I’m seeing many biscotti recipes and mouth watering photos, of course it had to take a toll and here I am, writing about the […]

Read More

Soft Whole Wheat Spelt Dinner Rolls

Baked Goodies

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky.

I was browsing online, trying to figure out how to make dinner rolls, and I’m not sure why but I decided to stop looking when I found the recipe on TheKitchn.com.

The rolls looked so good, so soft and the crust looked just perfect. But looking at the ingredients I figured I’d have to play around and find some alternatives to the all purpose flour and the sugar. You must know me good enough by now to know that if I can switch the ingredients to more nutritious ones, I will. So I did.

These dinner rolls ended up being whole wheat spelt dinner rolls and they came out soft and perfect. I liked the fact that they came out looking super professional too. My husband couldn’t believe these were homemade at first.

Anyhow, these go amazing paired with some butter – obviously 🙂

They are also wonderful as sandwich rolls and you can freeze them and thaw whenever you need them. This recipe is a keeper.

Soft Whole Wheat Spelt Dinner Rolls

Soft Whole Wheat Spelt Dinner Rolls
Author: 
Recipe type: Bread
Cuisine: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
Soft dinner rolls are not an obvious thing when it comes to spelt and whole wheat, but these are just perfect.
Ingredients
  • 1 ½ Cup Whole Wheat Flour
  • 1 ½ Cup Spelt Flour
  • 1 Tbsp Dry Yeast
  • 1 tsp Salt
  • 2 tbsp Honey
  • 2 Tbsp Vegetable Oil
  • ¼ Cup Milk (whole or skim)
  • ¾ Cup Warm Water
  • 2 Tbsp Butter - Melted
Instructions
  1. In a stand mixer bowl, combine the flours and yeast and mix together.
  2. Add in the salt, honey, oil, milk and ½ cup warm water and start mixing on low speed using the kneading attachment.
  3. Gradually add the ¼ cup left of warm water (drizzle in while stand mixer is mixing).
  4. Keep the mixer kneading for about 3-4 minutes until the dough is all combined into 1 dough ball.
  5. Remove the dough from the bowl and place on a lightly floured surface. Knead the dough a bit until it’s soft, non-sticky. It should spring back when you poke it.
  6. Place the dough ball back in the bowl, cover it with kitchen towel or plastic wrap and let the dough rise in a warm spot until it is double in size (about 1 hour).
  7. Once the dough has risen, remove it from the bowl and once again place it on a floured surface.
  8. Divide the dough into 12 equal pieces and roll each piece into a ball.
  9. Prepare a 9X13 inch baking dish layered with parchment paper and arrange the rolls in the baking dish. Make sure the rolls are apart from each other (about 1-2 inches apart).
  10. Cover the baking dish with a kitchen towel and let the rolls rise for another 30-40 minutes in a warm spot.
  11. Preheat the oven to 375F (180C) and melt the 2 Tbsp butter.
  12. Once the rolls look pillowy and risen (after 30-40 minutes), gently brush them with the melted butter.
  13. Bake the rolls in the preheated oven for 15-18 minutes (it took me 17 minutes).
Notes
Inspired by and adapted from www.thekitchn.com

Soft Whole Wheat Spelt Dinner Rolls

Link to the original recipe that inspired me: HERE

Soft Whole Wheat Spelt Dinner Rolls

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky. I was browsing online, trying to figure out how to make dinner rolls, and I’m not […]

Read More

My Grandma’s Soft Lemon Chocolate Marble Cake

Cakes and Cookies

When I was little, I used to love spending time with my grandma. She used to come visit us every summer for a couple of weeks, make sure we have fun, eat well and don’t miss out on anything, all while slightly getting on my mom’s nerves 🙂

She used to take us to her house, about a 2 hour drive from ours, and give us the best and most memorable summers ever. Ice skating, swimming pool, beaches, movies, made sure we meet new friends, sweets, chocolates and her oh-so-delicious food.

After a few years she moved overseas to be able to spend more time with my cousins and aunt there, and I remember missing her terribly. She used to write to us and just lately I found one of the letters. Needless to say that seeing her handwriting and reading the lines, imagining her voice, brought me to tears and I found myself thinking about her more than ever.

You see, she was one of my best friends, she was the strongest and most stubborn person I have ever know, she was the most consistent and target oriented person I’ve met, she was a great cook, a wonderful accordionist, pianist and teacher, she was  the biggest heart and soul, she was my “Omama”. I knew that no matter what, she will always tell me the truth, tell me what she really thinks even if I didn’t always like it. She called me every second day (of course the timing was off most of the times but she was my granny) and made sure I’m well, that I have money, food and that I’m happy.

Sometimes smells and tastes trigger memories in us, and this is exactly what happened with this cake.

I remembered that she used to make the most delicious marble cake. I remembered it was full of flavour and soft yet not too soft nor dry, it was perfect.

So the other day I called my mom and asked her to send me the recipe. Of course, II made it the same day, and indulged over it for the entire weekend. Yeah – I let other people taste as well, they all loved it and so I decided to share my grandma’s recipe. And although it will not be accompanied by sweet memories for everyone, I’m sure you will create your own sweet memories around this amazing and simple cake.

The best lemon chocolate marble cake

The best lemon chocolate marble cake

My Grandma's Soft Lemon Chocolate Marble Cake
Author: 
Recipe type: Dessert
 
Soft, easy and flavorful marble cake. Perfect for a cold winter day with a cup of tea or in the sun, with a refreshing glass of ice tea.
Ingredients
You will need:
  • 9.5/10 inch round pan OR 10X14 pan
For egg foam:
  • 4 Egg Whites
  • ½ Cup Sugar
For the lemon cake batter:
  • 1 ½ Cup All Purpose Flour
  • ¾ Cup Sugar
  • ½ tsp Baking Powder
  • 4 Tbsp Vegetable Oil
  • 4 Egg Yolks
  • Juice from 1 whole lemon
For the chocolate cake batter:
  • 3 Tbsp Cocoa Powder (Unsweetened)
  • 3 Tbsp Sugar
  • 3 Tbsp Water
  • 65gr Butter - Cubed
Instructions
  1. Preheat oven to 350F (180C)
  2. Prepare preferred baking pan covered with parchment paper (cover edges/walls as well)
  3. Start by beating the egg whites using a stand mixer on medium-high speed until white foam starts to form
  4. Add in the ½ cup sugar gradually and continue beating until stiff peaks form (about 3-5 minutes). Set the bowl aside.
  5. In a small saucepan combine the chocolate batter ingredients except for the butter and mix well
  6. Heat saucepan with cocoa mix over medium heat while stirring constantly until you get a smooth chocolate paste
  7. Turn heat off and add in the butter. Stir constantly until the butter melts completely and set aside to cool to room temperature (I usually pour the batter into a big coffee mug to cool)
  8. In a separate bowl mix the lemon batter ingredients well until fully combined. You should get a batter that resembles a dense pancake mix.
  9. Slowly fold the egg foam into the lemon batter until fully combined. Make sure to do this slowly and actually fold in gradually.
  10. Remove ⅓ of the lemon batter into a small bowl and add in the chocolate batter
  11. So now you have a bowl with ⅔ of the lemon batter and a bowl with the other ⅓ mixed with the chocolate.
  12. Pour ½ of the white colored batter into the baking pan, then pour in the chocolate batter (making sure you cover the white layer or at least most of it) and finally finish with another layer of the other half of the white batter.
  13. Using a toothpick “draw” some gentle circles or lines along the cake to create the marble-like look at the end. Don’t make too many swirls or the darker color will take over the entire cake.
  14. Place in the preheated oven and bake for 30-40 minutes until the top of the cake is golden and a test toothpick comes out dry after you poke the cake with it.
  15. Store covered to avoid a dry cake

The best lemon chocolate marble cake

When I was little, I used to love spending time with my grandma. She used to come visit us every summer for a couple of weeks, make sure we have fun, eat well and don’t miss out on anything, all while slightly getting on my mom’s nerves 🙂 She used to take us to her […]

Read More