Hi, it’s Liz and I’m presenting a recipe for delicious Almond Yogurt Cakes today. I made these mini cakes for a Sunday afternoon coffee and cake gathering. Here in Germany we call these kind of get-togethers “Kaffeeklatsch”. The sun was out, it was warm and I opened the doors to my terrace. The kids ran in and out and the border between inside and out slowly faded. Aaah. What a lovely afternoon!
I had childhood memories of sitting on my grandparents’ terrace with my cousins around the table with an old-fashioned tablecloth having cake together. Their garden was filled with flowers, fruit trees and bushes and we kids had tons of fun spending the weekends and holidays exploring it. When I made these almond yogurt cakes and set the table, I imagined my grandparents’ terrace and tried to capture the image I had in my head. That is why I selected a variety of vintage plates and delicate little hand-crocheted doilies, picked some pretty flowers, sprinkled the toasted almonds on top of the mini cakes and was ready for a traditional German “Kaffeeklatsch” with my grandparents!
R E C I P E
Mini Almond Yogurt Cakes (10 servings)
3/4 cups finely ground almonds (with skins)
1/2 cup flour
1 teaspoon baking powder
pinch of salt
3/4 cups butter at room temperature
3/4 cups sugar
1 teaspoon almond extract
1/2 cup plain yogurt
powdered sugar for the icing
almond slices, toasted
edible flowers (your choice)
H O W T O
Preheat oven to 350 degrees. Butter the mini cake pans (e.g. a silicone form). In a large bowl, whisk together almonds, flour, baking powder and salt. In another bowl, beat butter and sugar with an electric mixer until creamy. Add the eggs and the almond extract, beating well. Beat in the flour mixture, alternating with the yogurt. Transfer the batter to the pans and bake the cakes until they are golden, 15-18 minutes.
R E M E M B E R
Before serving, make the icing and pour over the cooled-off cakes. Sprinkle with toasted almond slices and a few edible flowers for color and texture. Enjoy!
S T Y L E T I P
Do you have childhood memories that come to mind while preparing food? Try to capture them and bring them into the presentation, even in a small way. They are precious and are worth celebrating!
(text/images: lisa nieschlag editing: holly becker)
Hi, it’s Liz and I’m so glad to be here today because I’d like to take you on a little trip to delicious food for celebrations starting this month on decor8! It feels like spring just took off this weekend where I live after an endless winter (at least it felt endless!), and all of a sudden green is everywhere! People are simply longing for the sun — they’re sitting on benches and on the grass eating their lunch, turning their faces towards the sun. At our market, the stands are filled with the first local plump red strawberries of the season. Isn’t this when you enjoy inviting people over again? Last weekend I kicked off the BBQ season and had friends stop by for a spontaneous evening of food and drink. Why not start planning some nice get togethers of your own to celebrate spring or even a birthday, or anything else that feels good and gets you together with those you love? I’ve started the celebration theme by making a multi-tiered cake with poppy seeds for you today and I’ve filled it with layers of yogurt, cream and berries. Yum! This should get your inspired to invite over some friends!
Berry & poppy seed cake (8 inch diameter)
3 tablespoons poppy seed
1 cup unsalted melted butter
1 1/4 cups flour
1 teaspoon baking powder
1 cup sugar
1 tablespoon vanilla sugar
2 cups crème fraîche
1 cups yoghurt
3 tablespoons vanilla sugar
1 cup whipping cream
1/4 lb raspberries
1/2 lb strawberries
Preheat the oven to 350 degrees F. For the dough, roast the poppy seeds in a pan (without oil) and let them cool. Melt the butter and allow to cool. Mix the flour with the baking powder. In a bowl, mix the eggs, sugar and vanilla sugar with an electric mixer until fluffy. Add the melted butter, poppy seeds and flour and mix. Lightly grease a silicone baking pan and pour a third of the dough into the pan. Bake in the oven until golden, approx. 25 minutes. Repeat twice more with the rest of the dough.
For the filling, mix the crème fraîche with the yoghurt and vanilla sugar. Whip the cream until stiff and fold under the yoghurt mixture. Hull the strawberries and slice into halves. Place one of the cakes onto a plate and place some berries on top. Spread some of the filling over the berries. Repeat with the other cakes. Decorate with some berries. Refrigerate for at least one hour before serving.
I was just dropping some cash at H&M on boyfriend jeans and tunics when I clicked over to their blog and found yummy food recipes by New York-based blogger Julia Gartland, who is the photographer and food stylist behind the Sassy Kitchen blog. I’d not heard of her until now but was excited when I clicked over and found her beautiful gluten-free cooking blog. I’ve often thought to go gluten-free. I don’t have gluten allergies that I know of, but I do love the idea of trying something new and even a bit healthier. Aren’t her photos and recipes just scrummy?
Hope you are doing well, you guys! Sorry I’ve been a little absent lately. I’ll talk about it more on the blog soon.
Ok so my last post sorta bummed me out so let’s talk about creative handpainted gold leaf baked goods before the weekend hits. I don’t want to end my blog this week talking about dead birds! Downer! I decided to launch a new column on decor8 that I believe I can actually stick to called Instagram Fave Friday because I find a bevy of great stuff on IG and I feel so limited when trying to share great IGers. And trust me, I find some amazing IG peeps because I have a baby and my iPhone is my best friend when he’s asleep in my arms – so I surf and save constantly. I’m an IG machine. So I figured to just devote a weekly column that you can visit on Friday to end each week looking at beautiful things from talented people. Sounds like a plan.
I was thinking this morning that IG doesn’t have a real way to share, does it? I mean, you can see some stuff in that News feed but it’s not that great if you follow say, more than 50 people. You miss stuff unless you are refreshing the News feed every 10 seconds and I’m just not into that. Sure, you can fave images but no one can see your faves (which in all honestly I sorta like) but on the other side, when you WANT to share stuff you can either repost or regram it, which I just don’t like, or you have to tweet it but still a tweet doesn’t have much reach these days like a blog post. I still find that my blog posts go the distance when it comes to shares.
Yeah, so I’m going off topic slightly… But I’m going to take you on a little Instagram Fave Friday, my debut installment, right now. Today I’m highlighting IG extraordinaire, Nectar and Stone, who is Donna-Caroline Khoo a Dessert Designer with dreams to open a cakery someday in Melbourne. All I can say is MY GOD SHE SHOULD. Support this woman, people. If you live down there and have some leads for her, or ideas, or whatever she is someone that I believe could do beautiful things with a brick and mortar bakery. What talent. And hello publishers… Book deal alert!
On IG Caroline shares the things she makes and bakes, chocolate with gold leaf! Cupcakes! Girly Smoothies! Zebra cookies! Mini ice cream cakes in cones! Ice cream-shaped cookies! I know, I’m really living it up with these exclamation marks but oh! my! so! cute!
I love what she says about her growing brand, “Nectar and Stone – it’s who I am, what I love, my passion and creativity. I tell a story each day with my designs, colours, photography, flowers and style – it’s a collection of things from my past, present and future. I’m not here to make a quick dollar – my brand is about building loyal followers who love what I do and believe in me. I encourage people to find new ideas and concepts… ” So nicely stated. Makes me want to support her even more.
Yeah, this post is going to blow my diet too.
(images nectar and stone)