Sun Cake

Here is another one of my grandmother’s recipes. The only thing I changed was the butter because I don’t like greasy things. So if you like me take a low fat butter or cut the amount down like I did.

Oven temperature 175˚C  Time range: 25 – 30 minutes


2 eggs (+ 1 albumen)

2 deciliters of sugar

2 deciliters of wheat flour

2 teaspoons of baking soda

1 deciliter of hot water

  1. Whisk the eggs and the butter
  2. Add the rest of the ingredients and mix.
  3. The pan you use to pour the dough in must have high edges and be around 35 centimeters in length and 25 in width. If yours is a lot larger than that you might need to double all ingredients. Now you have two options, one is to grease the pan or you can do what I did and just take a baking paper that covers the pan. After that choice is mad you just pour the dough into the pan and throw it into the lover parts of the oven.

Icing ingredients:

100 grams of butter (I used 50 and it worked since my pan is so small. But even tough 50 were enough it was barely enough so if you want to cut down on the butter I suggest you go with 75 grams.)

1 deciliter of sugar

1 teaspoon of vanilla sugar

1 egg yolk

1 deciliter of coconut flakes

  1. After the cake is fairly cold (slightly above room temperature) it is time to make the icing. Start by melting the butter and the sugar together until it boils.
  2. Add half of the coconut flakes and the rest of the ingredients. Let the icing cool down a bit before you put it on the cake.
  3. After you have put it on the cake you quickly add the rest of the coconut flakes and then you are done.



Sugar Squares

It’s Friday and there is nothing better than stealing your Grandmother’s recipe in a day like today. So I haven’t made up this recipe myself but it was the first time I made it myself. My grandmother has never really been one for the precise deciliter measurements so that’s why some descriptions are the way they are…

Oven temperature 175˚C Time range: about 15 minutes


125 grams of butter

2 coffee cups of sugar

2 coffee cups of wheat flour

2 eggs

1 teaspoon of baking soda

Icing ingredients:

Icing sugar and

  1. Mix the butter and the sugar first. Then you add everything else and mix properly.
  2. Pour the dough in a buttered pan that has high edges around it. Then let the pan be in the oven in 175˚C for about 15 minutes. You know the cake is done you will notice that the dough does not cling too tightly to the edges of the pan anymore. An advise would be that the smaller the pan is the thicker the cake will get, but if you have big / normal-sized pans I would actually recommending taking all the ingredients and multiply that with 2 since you might not have enough dough to cover a big pan unless you multiply everything…
  3. Once the cake is cold or at least cold enough so it won’t melt the icing away you just mix the icing sugar with some water. How much you need depends on how much icing you want but about 2 deciliters of icing sugar and a tiny dash of water should be enough.  After it has all been mixed properly you put the icing on the cake, top it off with some sprinkles and you later cut the cake into squares.


Summer Cake

It has been ages since my last recipe so here is a cake that suits the summer perfectly. The inspiration comes from a limited edition juice box I found containing raspberries and oranges so if you haven’t tried it you should pay your kitchen a visit and mix some orange juice with some raspberries because it was absolutely delicious. Just so you know the oranges I found in the grocery store were gigantic so I only needed one and a half. So if the once you find are normal-sized you might need two oranges.

 Oven Temperature:  175°C  Time Range: 1 hour


3 deciliters of sugar

150 grams of butter

3 eggs

2 teaspoons of baking soda

Grated shell from ½ an orange (I didn’t do any proper measurements here but I can’t have used more than a tablespoon.)

2 deciliters of orange juice

3, 3 deciliters of wheat flour

Icing ingredients:

3 – 4 deciliters of icing sugar

Some orange juice

About 15 raspberries

  1. Whisk the butter and the sugar.
  2. Pour in one egg at the time and whisk.
  3. Add all the other ingredients and whisk.
  4. Butter a pan and pour some sugar over it, the pan you use should be able to contain about one liter of dough. Then you put the pan into a cold oven and set the degrees to 175°C and leave the cake in for about an hour.
  5. Wait until the cake is cold and then apply the icing.

How to make the icing:

Simply add and whisk all the ingredients. Make sure you crush the raspberries properly. Then taste the icing frequently for the perfect orange and raspberry mix. Also watch the consistency so the icing becomes solid and not too lose. Then you simply use a spoon (or something else) and smear the icing over the cake in an even layer. Once that is done find a big lid to cover the cake with so it does not become dry while you wait for the icing to become solid.

My cell phone camera is really strange with its brightness once I’m indoors so I took the pictures with two different cameras and that is why the cake’s colors look so different from each other in the two pictures. So what does it actually look like? – Well it’s kind of a mix between the two but it is a lot more similar to the lower picture than the upper one.




Chocolate Muffins with Bananas

I don’t have too much time on my hands today so I’ll be brief. It’s a simple recipe and the idea came from my blueberry and banana muffins.

Oven temperature 175˚C oven time: about 15 minutes


100 grams of butter

2 eggs

2 ½ deciliters of sugar

A pinch of salt

2 deciliters of flour

1 teaspoon of baking soda

4 tablespoons of cocoa

½ deciliter of milk

2 bananas

  1. Melt the butter and once that is done you pour in the milk, 2 teaspoons of cocoa and ½ deciliter of sugar.
  2. Whisk the eggs and the other 2 deciliters of sugar. Then add all the rest of the dry ingredients and mix while you are pouring down the liquid. Chop the bananas and pour them into the dough. Mix everything carefully with a spoon.
  3. Put paper liners on a tray and fill them with the dough so they are about half full.
  4. Put the tray into the middle of the oven in 175˚C for about 15 minutes.


Colorful muffins and cordial recipe

I will try to be productive today and therefore my update will be pretty brief, but on the plus side it will contain quite a few pictures. I have baked similar muffins before and all my muffins ingredients have the same base recipe. I thought this recipe tasted like normal muffins which were kind of odd, so this recipe is more for fun so you can see how muffins end up when you add some color… If you want to try it then feel free, because it’s not like they were disgusting or anything, they just tasted like normal muffins. The thing I hope you keep reading for is the cordial recipe.

The recipe to follow: Blueberry and banana muffins

What to remove:

The bananas, the blueberries, the vanilla sugar and half of the milk

What to add:

2 deciliters of colored marshmallows

½ deciliter of rhubarb (pie plant) cordial

The colored marshmallows and the cordial

The colored marshmallows and the cordial


There is a reason they are called colorful, but I was shocked when I saw how much color they actually gained.

There is a reason they are called colorful, but I was shocked when I saw how much color they actually gained.

What on earth is cordial?!  – Yes you will get a recipe:

I don’t know if everyone is familiar whit what it is but I had no idea that there was a translation for something I used to drink a lot when I was a kid. The closest thing I thought existed in the English language would be lemonade. This is kind of the same thing. To make cordial one simply uses berries, water and sugar, sure there are other things you can throw in but that is the main concept.

I did not do this recipe myself, it’s a pretty standard recipe (I’ll take not credit for it) and the only thing I did was translating it. So I’d recommend you try this awesome thing, even though I personally prefer strawberry cordial or something else; (search the web for alternative fruit and berry cordial recipes and you shall find…)

This recipe will give you about 3 liters of rhubarb (pie plant) cordial and it will take you 1h and 25 minutes to make.

1 kilo of rhubarb (pie plant)

1 ½ liters of water

4 ½ deciliters of sugar

The juice from 1 lemon (I’d say the lemon part is optional)

  1. Chop the rhubarbs (pie plants) into small pieces and let them boil with the water for about 15 minutes. Rinse the liquid and throw away the rhubarbs (pie plants) that got stuck in your rinsing tool.
  2. Boil the liquid again with the sugar and the lemon juice and afterwards you let it cool down.
  3. Pour the cordial into bottles and store them in the fridge. To drink it you pour up the cordial in a glass and mix it with water so it’s not too strong.
  4. Enjoy one of the most summery drinks you’ll find in Sweden.

Chocolate cake with salted peanuts

This type of Chocolate cake is very typical for Sweden; it hardly passes a week without someone I know mentioning how they baked an awesome chocolate cake. Now I don’t really like peanuts but I have to admit that salty peanuts in the mix were splendid idea, but that’s up to you to decide.

Oven temperature: 150˚C Time range: about 35 – 45 minutes


2 eggs

2 deciliter of sugar

100 grams of butter

1 ½ deciliters of wheat flour

4 tablespoons of cocoa

1 – ½ deciliters of salted peanuts

Icing ingredients:

3 ½ deciliters of icing sugar

1 tablespoon of cocoa

1 tablespoon of vanilla sugar

50 grams of butter

½ deciliters of strong coffee

Some coconut flakes, you can use sprinkles or something else if you feel like it.

  1. So this is a pretty simple thing to make. Melt the butter first and then simply throw all the ingredients in and whisk properly. It might seem odd to do so without any steps but it’s needed for the consistency that I will come back to later.
  2. Cut a baking paper into a circle. The circle should be larger than the pan so it protects the edges of the pan. Place the circle in a round pan (with a diameter of about 20 centimeters), the pan you use should have removable edges. The removable edges parts is once again for the consistency because if the pan does not have removable edges the cake will most likely get stuck in the pan.
  3. Pour the dough into the pan and put it into the oven in 150˚C for between 35 – 45 minutes.

How to make the icing:

Simply mix everything together (the coffee should preferably be cold). Put the icing on the cake and top it or with coconut flakes or sprinkles.

This is the one I made.

This is the one I made.

My picture was not so good therefore I found this one instead, it is not the exact same recipe tough but this is the consistency the cake should strive to have. So like you can tell it is not supposed to be super solid, so don’t look too much at the minutes when it’s in the oven but look for it to have the kind of consistency that you find in this picture.

Baking Tip: Vanilla aroma (Vanila essence)

Sorry for my absence (again). With spring coming unforeseen events usually happened, like BBQ’s that I was not prepared for. Nor was I prepared for a trip to the emergency and definitely not for the strangest inflammation I have experienced in my life.

Therefore I will keep things simple today and you will get a baking tip instead. The ones who have followed my recopies for a while have probably noticed that I use vanilla aroma a lot. I discovered it about half a year ago and I love it. When I translated it from Swedish it appeared to be Vanilla aroma in English, but it seems as if it’s actually called vanilla essence. So I have apparently translated it wrong all along, but nobody has corrected me so I think you got what I meant? Either way I will try to remember that it’s called vanilla essence from now on, but I won’t go back and edit it in all my recipes since no one has misunderstood me so far.

Vanilla essence is used as a replacement for vanilla sugar. It’s in liquid form and 2 ½ teaspoons of vanilla essence is the equivalent of using 1 tablespoon of vanilla sugar. The good thing about the aroma is that I think it gives the cakes / cookies a purer vanilla taste which is why I use it as much as I do. Vanilla essence can probably be found in the baking section in most grocery stores.

For the Swedish ones: This is the one I’m using and it can be found at Coop stores at least (I bet the other stores have them too.)

An English sample (bless Google Images)