Category Archives: Baked Goods Recipes

Lemon bars

March 1, 2013

This week has been bursting with healthiness! Salads, gym sessions, power walks and smoothies have all contributed to a super healthy week. As the weekend rapidly approaches, I think it’s high time for some sweets. I don’t want to get too healthy! I have a weakness for cakes with lemon. With a full lemon tree it would almost be a crime not to make these delicious lemon bars.
Wish you all a sweet weekend. / Anna
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Lemon Bars

8.8 oz (250 grams) sweet butter
2 medium size lemons, use the lemon zest of 1 lemon
3 eggs (room temperature)
1 1/2 cup (3.5 dl) sugar
1 vanilla bean (seeded)
1 cup (2.4 dl) All purpose flour (sifted) make sure to measure after you have sifted the flour
1/2 Tablespoon confectioners sugar

Method :
Preheat the oven to 300 F degrees (150 C).
You will need a baking pan sized 9 x 13 inches (22 x 32) cm .
Line the bottom of the pan with non stick oven paper.

In a sauce pan melt the butter
Split the vanilla bean in half lengthwise and scrape out the seeds.
Add the vanilla bean seeds, and the outer hull of the vanilla bean to the butter and set aside to allow the vanilla bean to infuse its flavor to the butter.
In a mixing bowl beat eggs and sugar .
Wash the lemons, zest one lemon’s skin. Make sure you don’t include the bitter pith (white flesh of the lemon) add to eggs and sugar.
Squeeze and strain the lemon juice from both lemons, should make about 1/2 cup (1.2 dl) .
Remove the outer hull of the vanilla bean from the butter.
Combine lemon juice with the zest, in the bowl with the eggs and sugar mixture.
Add vanilla butter, fold in the sifted flour to the bowl
Pour batter in to the cake pan place on the center rack in the oven.
Bake for 30-35 min at  300 F (150C) degrees .

Let the cake cool down for 45 minutes
Garnish the entire top of the cake with a sift or sprinkle of icing sugar
Cut cake into desired squares sizes using a sharp kitchen knife.

Olive oil cake

November 25, 2012

Since I got paid for my time picking with some of this beautiful extra virgin, cold pressed and fruity oil, I made what I have been wanting to try to make for a long time: an olive oil cake.
The first recipe I used was a disaster. It tasted too eggy and the olive oil flavor didn’t come through. Only Igor the dog was happy to eat it.
The second recipe has good flavor, but it came out too flat. This version was definitely not something you want to see in a photo. The third time is often the charm. It came out perfectly. It was moist and well balanced between the fine flavor of the olive oil and the lemon.

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Olive oil cake
8 -10 pieces
For the baking pan:
1 tablespoon of butter
1 tablespoon of flour

For the cake:
6 eggs
1 1/2 cup (3.5 dl) sugar
5 tablespoons lemon juice
1 cup (2,4 dl) extra virgin olive oil
1 1/2 cup (3.5 dl) flour
1 1/2 teaspoon baking powder
1 teaspoon sea salt (I prefer Maldon)
1 tablespoon of lemon zest
3 tablespoons of pine nuts

1/4 cup (4 tablespoons) lemon juice
1/4 cup (4 tablespoons) of water
1/2 cup (1.2 dl) sugar
1/4 cup (4 tablespoons) lemon zest
2 tablespoons pine nuts
2 large sprigs of fresh rosemary

Preheat the oven to 350F (175 C)
Butter and flour a 9 inch ( 24 cm) baking pan.
Beat the eggs and sugar until they are light and fluffy, pour in the lemon juice, olive oil and sprinkle the sea salt. Continue whisking for another minute.
In another bowl, mix flour, baking powder, lemon zest, pine nuts.
Mix the ingredients from both bowls and pour into the baking tin.
Bake in the oven for 40-45 min in 350F ( 175C).

Use a small saucepan, cook the lemon juice with water and sugar until sugar is melted and fluid is reduced to half. Dry roast the pine nuts in a clean frying pan.
Add the lemon zest and the rosemary to the lemon syrup and set it aside to cool down.

Before serving the cake drizzle the syrup and spread the toasted pine nuts on the top.