Journalist’s Day
Red velvet marble cake
Ingredients
2 cups medium-gluten flour
1 1/2 cups caster sugar
1 cup softened unsalted butter
1 cup buttermilk
3 large eggs
2 teaspoons vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tablespoon cocoa powder
1 tablespoon red food coloring
Preparation method
Preheat oven to 175 °C (350 ° F). Butter and flour a 9-inch round cake pan.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one by one, stirring well after each addition.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and beat until smooth. Add vanilla extract and mix well.
Divide the batter into two portions. Add cocoa powder and red food coloring to one portion of batter and stir until well combined.
Pour two spoonfuls of batter separately into the prepared cake pan, alternating colors to create a marbled effect.
Gently stir the batter with a knife or meat skewers to marble it.
Bake for 35-40 minutes, or until free of foreign matter removed by inserting a toothpick into the center of the cake.
Allow the cake to cool in the pan for 10 minutes, then transfer to a grid rack to cool completely.
Preparation time: 15 minutes/Cooking time: 40 minutes/Total time: 55 minutes
Calories: 320 kcal/person: 8 servings
Swedish apple pie
Ingredients
½ cup butter, room temperature
1 ¼ cup sugar
2 eggs
1 ½ tsp vanilla
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ tsp powdered cinnamon
½ tsp nutmeg
3 cups peeled and diced apples (about 2 large apples)
Optional: ¼ cup pecans or chopped walnuts
Caramel sugar
1 ⅓ cup brown sugar
2 tablespoons half-fat milk
4 tablespoons butter
Preparation
Preheat oven to 350 ° F and well grease a 9-inch springform pan.
In a small bowl, sift together the flour, baking soda, salt, powdered cinnamon and nutmeg.
In a large bowl, beat the butter and sugar until smooth, then add the eggs one by one and finish with the vanilla extract.
Slowly fold the dry ingredients into the wet ingredients until well combined, then add the apples and nuts (if used) and mix well.
Pour the batter into the prepared pan and bake for 35-40 minutes while you prepare the caramel.
Caramel: After the cake has baked for 30 minutes, start making the caramel. In a small saucepan add brown sugar, half-fat milk and butter over medium-medium heat. Stir frequently until the mixture is smooth and thoroughly combined and does not require a full boil.
Remove the cake from the oven and pour the caramel over it. Place the cake back in the oven for another 10-15 minutes until the caramel is melted and the center of the cake is cooked through.
Allow the cake to cool for at least 15 minutes before slicing.
Coconut cookies
Ingredients
125 g coconut puree
100 g sugar
1 pinch of salt
40 grams flour
2 eggs
Rock sugar (sprinkle)
Preparation
Egg beating: In a bowl, beat eggs and sugar well with a hand mixer. Beat for 3 to 4 minutes until the mixture is discolored and almost white and almost doubles its volume.
Add the dry ingredients: Once broken, add the sifted flour and a pinch of salt, then add the coconut. Mix thoroughly until you get a uniform dough.
Let the dough stand: Preheat the oven to 180 °C (350 ° F) and allow the dough to rest for a few minutes.
To make the cookies: Form the dough into small balls and place on a baking sheet lined with oil paper to prevent it from sticking. If you want, you can knead them into any shape you like and sprinkle some shredded coconut on top for garnish.
Roasting: Bake the cookies for 8 to 9 minutes until golden brown.
Cool and sprinkle: Remove the cookies from the oven and place on a grid rack to cool. Once cool, sprinkle with rock sugar.
That’s it! Now you’re ready to enjoy these delicious coconut cookies, perfect with coffee or tea.
