Almond Cake with Tangy Citrus and Raspberry

The weekend is just around the corner, but before I head out in the world, I just want to share this extremely delicious cake with you. It is guaranteed the worlds easiest cake to make and is incredibly moist with intense flavors.

My friend who is allergic to gluten made this for me a while ago and I have been craving another bite of it ever since! Luckily she gave me the recipe and permission to share it with you.

I remember my mom making an orange cake with orange glaze and zest on top when I was little which was absolutely divine, and I decided to enhance the flavors even more by adding this to the cake – sweet memories!

Almond Cake with citrus

Almond Cake


Almond Cake 

4-5 organic clementines, sweet lime, lemons or oranges – I used 3 Meyer lemons and 2 oranges

6 eggs

150 g raw sugar

250g of freshly ground almonds

1 large teaspoon of baking powder

1/2 vanilla pod

a pinch of salt

Oranges and Meyer Lemons

Oranges and Meyer lemons

Boil the fruit 1 -2 hours till they are completely soft. Let them cool, cut into quarters and remove the pips.

Finely grind the almonds in the blender. Add the citrus (including the skin), the sugar, the eggs, half the vanilla and scrape out the beans, a pinch of salt, baking powder  – blend it all till it’s smooth.  Pour into a greased spring form and bake in a 375F preheated oven for about 35 min till it feels firm in the center, cover with foil if you can tell it is getting too brown towards the end.

Ready for the orange glaze

Ready for the orange glaze

Orange glaze

1/3 cup freshly squeezed orange

70 g raw sugar

Freshly grated orange zest

In a small saucepan, cook the fresh juice and the sugar slowly till it reduces into an intense and flavorful glaze, add the freshly grated zest.

Pour over the cake and serve on its own or with a raspberry sauce.

–Last summer I went out and picked raspberries – the biggest and most beautiful raspberries I have ever seen and I filled my freezer with them–

The sauce is made with some frozen berries and some raw sugar, just gently simmered on the stove.

Enjoy

Enjoy

Gluten-free, butter-free and you would never even know!

Happy weekend!

Advertisements

Let them know it’s Christmas …………

I love traditions and Christmas is filled with them. Traditions bring coziness and hygge, comfort and joy.This year there was something missing and I couldn’t quite put a finger on it. Then one day I came in to the kitchen and my daughter had put cloves in to the oranges and the whole kitchen was filled with an intense smell of Christmas and tradition. The smell always reminds me of how my mom stuck cloves in the oranges, put red ribbon around them and hung them in the kitchen windows .

That lead to the idea of making hot wine (Gløgg) or mulled wine. Christmas in our house means a warm glass of Gløgg with marinated raisins and slivered almonds and a handful of pepper nuts or baked œbleskiver. Gløgg and peppernuts/œbleskiver are served  everywhere in Denmark and the smell of spices fills the air and adds to the feel of Christmas.

As I prepared the gløgg and the peppernuts, the smell of freshly baked cookies, cinnamon, cloves, orange and cardamom filled the air – a smell of hygge and old tradition filled the house. I took a deep breath and realized I felt that Christmas had finally and fully arrived 🙂

IMG_2623

I prepared a traditional gløgg and an non-alcoholic gløgg

Both equally flavorful and delicious.

Traditional gløgg

You need to make a flavorful intense essence first – preferably allow it to work its magic by making it hours before you need to use it so the spices come out in full bloom.

You need:

One cup of red wine

1/2-1 cup of brown sugar or raw sugar (depending on how sweet you like your drink)

2  cinnamon sticks

15-20 cloves

15 – 20 cardamom seeds

1 orange

Heat it up and put it aside to work.

IMG_2555

Now marinate the raisins

you need 3/4 cup of raisins

1 cup of port wine

Allow them to stand next to the essence to soak up the port wine and become soft.

IMG_2557

Now make the almonds – don’t buy the bagged slivered almonds – they tend to be dry and have lost their flavor.

1 cup of raw almonds – pour boiling water on them and allow them to stand for 10 min to soak. Drain them and take off the skin – which just pops off and make the almonds go flying around the kitchen easily.

IMG_2564

When you are ready to make the gløgg

add the rest of the bottle of red wine into a pot

along with one orange

pour the essence through a strainer and into the pot.

Add the raisins along with the port and the slivered almonds – and a dash of brandy. Heat it all up.

Serve in glasses with a spoon to scoop up the goodies.

IMG_2575

The non-alcoholic gløgg

You can make this delicious drink with apple juice, elderberry juice, or grape juice and cranberry juice – excellent if you don’t want an alcoholic drink and the kids will love it!

I used grape juice and cranberry juice

For the essence you need:

1 cup of grape juice if you are using apple or elderberry use this to make the essence too

one orange in slices

2 cinnamon sticks

15 cloves

15 cardamom seeds

1/2 -1 cup of raw sugar or brown sugar

Heat it all up and allow it to stand to let all the spices work their magic – at least a couple of hours

Now soak 3/4 cup of raisins in some freshly squeezed orange juice

Prepare 1 cup of almonds as above for the traditional gløgg

When you are ready to make the gløgg –  strain the essence into a pot and add 1 cup of grape juice and  2 cups of cranberry juice. Heat it up, add the raisins and the almonds – see if it needs more sugar.

Serve and enjoy!

Gløgg is always served with treats – traditionally with œbleskirver ( I thought this blog with a delicious recipe for œbleskiver  was pretty cool) ( I know my friend, Somer, at Vegdedout makes amazing vegan œbleskiver)

AND, I made peppernuts another Danish tradition. Little cookies that are eaten in large quantities throughout all of December – by the end of December you sweat you will never eat another peppernut in your life! But in by the end of November the following year you cannot wait for the first peppernuts to come out of the oven!

Peppernuts –

300 g of butter

300 g of raw sugar

2 eggs

1 1/2 teaspoon of ginger

1 teaspoon of cinnamon

1 teaspoon of cardamom

1/2-3/4 teaspoon of white pepper – ( all depending on how strong you like them)

600g of flour

Mix it all together in a bowl- I use my fingers to make it into the perfect dough. (It takes a little while until that happens – just keep mixing it together with your fingers)

IMG_2558

Now roll them into little balls like this

peppernuts

Place them in a 360F hot oven and bake them for about 12-14 min

Another little treat I made – as filled dates. They are easy, delicious and healthy!

filled dates

I used Medjool dates  and filled them with a little piece of marzipan, topped them with a mix of 50 g of melted  70% dark chocolate and 1/2 cup almond butter.  So to assemble, place a half date, add a small piece of marzipan, a scoop of chocolate mix and place a whole almond on top. A perfect treat.

IMG_2608

Let them know it’s Christmas!

 

Delicious plums – in 3 different ways

Plums are gorgeous, don’t you think?  – I love the color and the taste of this fruit that tells me that fall is around the corner.

I went out yesterday and picked every single plum on the tree in the garden and made delicious raw jam, raw vanilla macadamia nut plum cheese cake and a cool plum almond nut milkshake.

Here are the recipes:

But before I get started I would like to thank two very special ladies! One is Somer, who just started a very cool new blog called Vedgedout – she was part of another very, very cool blog called goodcleanfood. One day I was reading a post from goodcleanfood by Somer, about making vegan cheese – I made a comment, and won a packet of Pectin!! A couple of weeks later I received a little package from Somer in the post. What a wonderful surprise!

Please check out both goodcleanfood and vedgedout – heartfelt thank you for the Pectin, Somer! I feel very spoiled!

The next heartfelt thank you, goes to another amazing woman who has transformed her life and healed herself from disease through a plant-based diet. Plant- Based Diet Adventures, thank you so much for nominating me for both the Kreativ Blogger Award and One Lovely Blog Award! Again, I feel very very spoiled, thank you!!

Also, you may like to check out plant-based diet adventures 

And now to the 3 recipes.  I’ll start with Plum Marmalade

Plum Marmalade

4 cups of plums

1 pk of Pectin

3/4 cup raw sugar or 1/2 cup of honey

Juice of 2 lemons

Crush the plums in the food processor. Mix well with sugar/honey and lemon juice. The package of Pectin contains 2 packages, one with pectin and another with calcium. Dissolve the content of calcium in one cup of water. Add 4 teaspoons of pectin to the plums, sugar and lemon juice and process for a couple of minutes till the pectin is dissolved. The recipe says add 4-12 teaspoons of calcium water while running the processor, I added 8 teaspoons, one at the time, till the marmalade thickened.

Enjoy – I enjoyed a homemade cracker with plum marmalade and a cup of tea!

I now have one jar in fridge – and I doubt if it will last long, the rest went in the freezer and will not be taken out until a very grey , rainy and cold winter day.

Cool Plum Almond Milkshake

The perfect after school snack

1 cup of crushed plums

Juice of one lemon

3 dates

1/2 cup of almonds

2 cups of water

crushed ice

Add everything to the blender and blend into a smooth cool and lovely milkshake. (If you do not have a high speed blender, soak the almonds and the dates for a couple of hours to soften them)

And now to the Vanilla Plum Macadamia Cheesecake a la raw food, so no eggs, no sugar, no butter, no cream cheese – still good? Oh yes and sinless!

Vanilla Plum Cheesecake

For the base:

1 cup of raw almonds

The grated rind of one lemon

2 tablespoons of agave sirup

6 dates

pinch of sea salt

In the processor blend all the ingredients well. Add into small pie forms and press the crust together. Leave them in the freezer while you make the “cheese” filling.

Filling

one cup of macadamia nuts

one vanilla bean

one big scoop of coconut butter

4 spoons of agave sirup

pinch of sea salt

1/4 cup water

Soak the macadamia nuts to make them soft – add them to the blender along with the vanilla bean, the coconut butter, the agave, the pinch of salt and the water – blend into a creamy and delicious “cheesecake” filling. Add on top of the crust and put them back in the freezer till you need them. Then take them out 5 min before you serve them and arrange a big spoonful of the plum marmalade on top and enjoy!

Plant-wild week-day 4

Day 4 – This morning I went for an early morning run along the beach while the sun was rising, thinking, I can do another day of this! Another day eating greens, vegetables, fruits, nuts, grains – everything that supports my body and fills me with this zippy wonderful energy!

 

Breakfast

Rawfood musli with blueberries

This has become a breakfast stable in our family – we eat it almost every day. It is so tasty and creamy. I came up with this recipe because I wanted to make a healthy version of an old favorite that had both full fat yoghurt and cream in it!! This tastes just as good and just as creamy and sweet as the original, but without the guilt!

In the blender/food processor add:

1 cup of raw oats,
2 good handfuls of raw almonds
1 big apple cut into chunks
6-8 Medjool dates ( more or less depending on how sweet your tooth is)
1 cup of filtered water
Blend it all – not too much because it is nice if it keeps it’s crunchiness

Enjoy with either fresh berries, banana or dried fruit in the winter – today I served it with fresh blueberries from the garden.

The Good-Morning Smoothie is made from fresh raspberries and pineapple today.

Variations.
You can add a little less water and add an orange – orange and dates are a perfect match. You can also add a bit of cinnamon or cardamom

Morning snack

A delicious green smoothie made from fresh kale out of the garden, peaches, pineapple, lemon, ice and 2 cups of water

Lunch

Delicious vegetable wraps with garlic/ginger dipping sauce

Rice paper

1 avocado

1 red pepper

fresh spinach

2 carrots

1 zucchini

1/2 cucumber

3 spring onions

Fresh basil

fresh coriander

fresh basil

fresh mint

Rinse and cut everything into strips of julienne.

Prepare the rice paper – one at a time. Take a clean tea towel and make it wet, place one rice paper on the wet tea towel and fold so it is completely covered with the wet cloth. Leave for about a min. Over the sink, wring out the water and carefully place the soft rice paper so you can fill it and roll it. Fill it with spinach leaves, a little avocado, carrot, red pepper, zucchini, spring onions and alfalfa sprouts, add some fresh basil leaves, some coriander leaves and some fresh mint. Roll them together and cut them in halves and arrange them on a plate along with the garlic/ginger dipping sauce.

Dipping sauce

juice of 1/2 lime

4 small lime leaves

thin slice of fresh ginger

1 clove of garlic

2 spoons of hoisin

1//3 cup olive oil

1/3 cup water

4 spoons of braggs

Blend it all together and serve with the vegetable rolls

Dinner

Baked zucchini and eggplants- served with new potatoes and green salad with fennel

I found these gorgeous looking green and yellow zucchini and some beautiful eggplants. I decided to make a really tasty dish that i think is perfect for summer with ripe tomatoes, fresh herbs and all you need to make this dish amazing. So this is my take on the Turkish specialty, Imam Bayildi – baked zucchini and eggplant topped with a spicy fresh tomato sauce, served with little new potatoes gently baked with herbs and garlic and a green salad with fennel.

2 eggplants

2 zucchini

600 g fresh ripe and chopped fresh tomatoes

4 cloves of garlic

4 shallots

1 teaspoon of ground cumin

2 tablespoon of chopped fresh oregano

2 tablespoon of chopped fresh thyme

3 table spoons of chopped big leaved parsley

1 tablespoon of tomato paste

1/2 cup of water

Finely chop the shallots and the garlic, gently saute them in oil til they are soft, add tomato paste,the herbs and the cumin. Add the tomatoes and the water. Cook for about 15 min. Season with sea salt and pepper, set aside. Add the parsley.

Cut the zucchini and the eggplant in halves on the length wise. Gently brown them in a bit of olive oil – on the inside. Place them in a baking dish on some baking paper and add the sauce on top.

Bake in an 350F oven for about 45 min

You can eat them right out of the oven but they taste amazing at room temperature too.

Potatoes

It is season for new and delicious potatoes – I love new potatoes!!

I prepared them like this

I washed them and cut them in to quarters and put them onto a piece of baking paper, drizzled with olive oil, sea salt and pepper, added some fresh thyme and some fresh rosemary – packed them in to little parcels and baked them in the 350F oven for about 45 min. They tasted so good!!

I served everything with a green salad with some fresh fennel

The dressing is a classic that has been in my family forever – we use it, let me just say, a lot
The trick is to use the best ingredients – the better the ingredients the better the dressing. So in other words don’t use the cheapest hot dog mustard.

2 spoons of good balsamic vinegar
a teaspoon of good Dijon Mustard
a pinch of sea salt
one clove of freshly squeezed garlic

Mix this – then add a little olive oil while you constantly stir, add more olive oil while stirring – continue doing this till you have a thick, dark yummy dressing. You can add a little maple syrup for a sweetness if you like. This salad dressing is so good and so easy to make.