November 26, 2014

Gingerbread bundt cake with lingonberries

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Bundt cakes make me nervous.
The cake doesn't, but the unfolding part does. That freaks me out every time. I can feel my heart beating faster every time I'm about to do it. I think it's because I've baked in some seriously bad bundt pans before. But this one is just awesome and the cakes come out perfect every time.
More than anything though, bundt cakes make me happy. There is just something so... simple about them that makes me love them. Simple and beautiful.



This truly is the best soft gingerbread cake I've ever had and it made our apartment smell like incense. Speaking of our apartment, those of you who follow me on instagram already know that I painted our kitchen in a lovely grey (though the color changes throughout the day) color. One layer of white and three layers of grey, with a paintbrush might I add, and there is almost no trace of that wallpaper left. Finally. I'm a huge procrastinator so deep inside, I knew I was never going to paint that wall. But this weekend I decided it was going to happen. I know it might seem weird to be so excited about a grey wall. I mean, it's just a wall?! Well, for me it's more than that. First of all, I finally painted it! That alone is pretty huge. And second, my inspiration hasn't really been there lately and the light in our living room is sparse this time of year. So I'm more than happy to be able to work in a "new" room with new light.

This recipe is actually based on the gingerbread cake with cream cheese frosting from last year. Strangely enough I always seem to begin my christmas baking with some kind of soft gingerbread. It's almost tradition now.






Gingerbread bundt cake with lingonberries  
Makes one large bundt cake

Note that I used a 10 cup bundt pan to bake this cake and it was actually slightly too small for the batter so I would suggest putting a piece of baking paper underneath the pan while baking, or reserving some of the batter to bake some muffins. A 12 cup pan would probably be more suitable.
You can easily halve the recipe for a smaller pan (a 5-6 cup pan) and bake it for about 45 minutes.


Gingerbread spice mix
This recipe makes more than you need for this recipe but I figure why not make some extra for other uses? I highly recommend grinding cardamom and cloves with a pestle and mortar instead of buying ready made. It does make a huge difference!

4 tsp ground cinnamon
4 tsp ground ginger
3 tsp freshly ground cardamom
3 tsp freshly ground cloves


Soft gingerbread cake
3 3/4 cups (540 g) all purpose flour
2 tsp baking soda
1/4 tsp salt
3 tbsp gingerbread spice mix
1 tsp ground bitter orange peel (can be omitted)
4 large eggs
1 1/4 cup (240 g) light muscovado sugar (or light brown sugar)
3/4 cup + 1 1/2 tbsp (200 ml) cane syrup
250 g (2 sticks + 1/4 stick) butter
3/4 cup + 1 1/2 tbsp (200 ml) heavy cream (about 35-40 % fat content)
1 1/4 cup (300 ml) milk
1 cup (150 g) frozen lingonberries (can be omitted)

Glaze
2/3 cup (90 g) powdered sugar
1 1/2 tbsp milk

Instructions
1. Mix together ground spices (cinnamon, ginger, cardamom and cloves) in a small jar.
2. Heat oven to 175°C (350F). Grease and flour a large bundt pan which holds about 10-12 cups (preferably 12 cups). Set aside.
3. Mix flour, baking soda, salt, 3 tsbp gingerbread spices and ground bitter orange peel in a bowl. Set aside.
4. Beat eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add cane syrup and beat until smooth.
5. Melt the butter in a saucepan and add cream and milk.
6. Add dry ingredients and butter mixture to the egg mixture in additions, and stir until smooth.
7. Stir in the lingonberries, then pour batter into the prepared pan. Bake in the lower part of the oven for 55-65 minutes, but start checking doneness after 50 minutes. Keep an eye on the cake during the whole baking time so the top won't brown too fast (if it does, carefully place a piece of baking paper or aluminum foil on top).
8. Let cool in the pan for 15 minutes, then unmold onto a wire cooling rack to cool completely.
9. Mix together powdered sugar and milk in a small bowl. Pour glaze over the cake.

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November 3, 2014

Kladdkaka - Swedish chocolate cake



This cake is one of those cakes I take for granted somehow. I love it so much but I rarely bake it. Before I started baking like crazy, about 5 years ago, I used to bake two times a year, tops. Two times a year, that's it. And when I did, it was always "kladdkaka" (roughly translated "sticky cake" or "gooey cake" but I'll just call it Swedish chocolate cake). Why kladdkaka then? Well, first of all, it was the only recipe I knew how to make. Second, it's probably the easiest thing you could possibly make, and it's just so darn delicious.You simply have to make this one! And don't forget to serve it with whipped cream (vanilla ice cream is ok as well)!

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October 24, 2014

Iceland + iambear


I made a video for up-and-coming artist Iambear while I was in Iceland. Such perfect scenery for this song (which is called 16:40 by the way) I think. Listen to more awesome music from Iambear on Soundcloud. Note to self, next time, bring a working tripod to windy Iceland.

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October 18, 2014

Iceland part II


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As I mentioned in my last Iceland post, we were in Reykjavik the first day and for a few hours the last day. I was so tired the first day that I had to go to bed early so I didn't get to see much. I was able to snap some photos the last day though.

I must say I was pleasantly surprised by the vegetarian options in the restaurants we went to! The first day I had vegan toast, not something you would find in my hometown exactly. Then in the evening I can't even remember what I ate because I was so tired. The second day I had a "bygotto" (risotto but with barley instead of rice). Even in the lobster restaurant they had a vegetarian option. I was pretty impressed. It's not often that I eat this good food whilst traveling. And in Sweden I'm used to having goat cheese and mushrooms in most dishes (ok, that might be an exaggeration but I hate goat cheese with a passion).


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October 12, 2014

Iceland part I


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I've seen mountains. I've seen northern lights, waterfalls, beaches with black sand and pink sunsets. I've seen long empty roads. I've seen more sheep than I could ever count. I've bathed in hot springs (and a jacuzzi!).
We drove in the highlands through water and gravel without seeing a single soul for hours. In the dark and through the thickest fog I've ever seen. For a few minutes I was quite worried, but we kept our spirits up in the car. I've seen some unreal things that I never thought I would see. And in very good company. It has been a remarkable journey in so many ways and I will never forget it.
The beauty of Iceland has blown me away. It's a place of magic.


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October 2, 2014

Exhibition opening



Just nu förbereder jag för min allra första utställning. Otroligt spännande, och extra roligt att kunna ha den i min hemstad! Galleriet ligger i en anslutning till en tyg- och inredningsbutik så det kommer bli intimt och mysigt, precis som jag vill ha det. Om någon är sugen på att titta förbi på vernissagen finns all information i Facebookeventet. Utställningen kommer hänga kvar till 31 januari. Hoppas att vi ses där!



In English:
Right now I'm preparing for my very first exhibition. It's super exciting, and the fact that it's in my hometown makes it even better. Feel free to come by if you're in the area! For more info, check out the Facebook event.

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September 24, 2014

Sweet food & photography



Nu är min nya bok här!
Den innehåller cookies, tårtor, pajer, cheesecakes, cupcakes och andra sötsaker. Vad sägs till exempel om pavlovarulltårta med mascarpone och hallon, banoffee pie, briochebullar med choklad, stout pretzel cupcakes, macadamiakolapaj, chokladtårta med kolapopcorn, bärgalette, cheesecakebrownie med hallon, citronmarängtårta och apple fritters? Dessutom innehåller den tre informativa kapitel kring hur du bakar, dekorerar, stylar och fotograferar! Jag hoppas att du ska tycka om den, oavsett om du bakar recepten eller om du bara vill ha den att titta i. Framförallt hoppas jag att den ska vara inspirerande. För att få en liten förhandstitt kan du kika på videon nedan, eller på bilderna. Allt finns med i boken!
Passa på att köpa boken just nu för endast 179:- (ord. pris 199:-) hos Bokus (följ länken för att ta del av erbjudandet).




In English:
My new book has finally been released in Sweden! And I can already tell you that it will be out in English (US, Roost books) and German (AT Verlag). Wohoo! How great is that? The German version will be out in September 2015 and the US version sometime during spring 2016. Maybe you're wondering why it takes such a long time to translate into English. Well, Swedish and American ingredients differ quite a lot so all the recipes will need to be tested first. We want all the recipes to work, of course!

To celebrate, I made this video for my book. Hope you like it!






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September 5, 2014

Blueberry lemon muffins with cardamom crumble topping




Okay, can we just talk about these muffins for a while? They are so delicious. You need to make them, now. I almost can't believe how fluffy and perfect they are. I'm pretty sure I need to make this recipe as a cake too. Soon.

I'm leaving for Iceland next week (sounds like I'm moving there but I'm not) and I know myself all too well. I need to write lists everyday because I have a fear of forgetting something. Soon, I'll start dreaming nightmares about missing my flight or forgetting my bag at the airport.
I wish I could be a little more relaxed. Laid back. Especially when it comes to traveling. Besides from the fact that I have travel anxiety, I know it will be an amazing trip and I'm looking forward to it so much. I've packed my camera gear and I'll bring my computer as well so hopefully I'll be able to update with some photos while I'm there!


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August 28, 2014

Vanilla bean cake




Autumn is definitely upon us. The days are getting shorter and the air is getting crisper. It's sunny. And it rains. Then 5 minutes later, it's sunny again.
Don't get me wrong, I absolutely adore autumn, it's probably my favorite time of the year (ok, I think I say that about all seasons).
I feel more inspired and full of energy than ever, and I can finally wear my favorite clothes again. Yes, I wear clothes during summer too, but way to little for my taste. I always feel like I lose my sense of style (the little that I have..) when it's too hot outside.
In fact, I feel so inspired and have so many ideas that in the end, nothing gets done. Almost. Or maybe it's in my head because people around me tell me "But, you get SO much done" and I just shrug my shoulders.. I run around, doing a little bit of this and a little bit of that.
I'm wondering, are there any freelancers reading this? How are you coping with time management?  I'm completely clueless so hit me up with your best tips please!

I actually surprised myself when I took these photos because they are so very summery, and my mood is set to autumn. I guess it's still summer though, after all, it's only August.

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August 19, 2014

Black Forest gâteau



I'm a huge fan of boozy desserts and this cake is no exception. I must say it's one of my all time favorites.
When I made some research for my first book, I realized that the Swedish Schwarzwald cake I had been eating all my life was something completely different than the German Schwarzwälder Kirschtorte (also known as the Black Forest cake/gâteau). The Swedish Schwarzwald cake consists of hazelnut meringue layers, whipped cream and chocolate and is of course also one of my favorites. Definitely something for a future blogpost.

Anyway, this is my version of the Black forest cake. Wait, let's call it gâteau instead. Black forest gâteau. Sounds so much fancier. It consists of three fluffy layers of chocolate cake drenched in kirsch syrup, mascarpone frosting, cherries in kirsch, shaved chocolate, chocolate ganache and fresh cherries. I think that's all. Phew.

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