[better later than never… delicious start in 2015] magical zebra cake

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Finally after January has already started a couple of days, here is my first post of 2015! The last weeks were pretty stressful because so many things are hapenning right now like journeys and trips I have planned and university stuff that needs to be done…Vorschau
Also some amazing things related to my blog are happening in the next weeks and of course I will share them with you as soon as I can. I will reveal one little thing, I am going to travel to the southern parts of Germany and meet some new people.

You see, lots of new experiences and things… Therefore it’s time for an  easy recipe like this!

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This magical zebra cake is ready to bake in less than 15 minutes! The highlight of this cake is the rotational layering of vanilla and chocolate dough which produce the distinctive zebra pattern. Looks more complicated than it actually is! Just serve with confectioner’s sugar which matches perfect to the slightly moist texture of the cake.

 

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Magic zebra cake

ingredients:
2 egg Whites
2 eggs
200 g sugar
250 ml oil (I took sunflower oil)
250 ml milk
vanilla from one vanilla bean
300 g flour
pinch of salt
1, tblsp. baking powder
2 tblsp. cacao powder

Directions:

  1. In a bowl cream together sugar, vanilla, eggs and egg whites. Add milk and oil and cream until smooth.
  2. Mix together flour, baking powder and salt. Slowly combine both mixtures. The batter should be liquid in consistence. Divide batter into two and add the cacao powder to one of them.
  3. Preheat oven to 180°C. Grease a baking pan with butter. Now you have to work carefully. Pour 3 tablespoons of the light batter in the middle of the pan. Turn the baking pan 90° degrees and pour 3 tablepoons of the chocolate batter in the middle of the light batter, turn it again 90° degrees. Now take the light batter again and pour again 3 tablepoons in the middle of the chocolate batter, turn again. Continue like this with the rest of the batter.
  4. Bake the cake for about 35-40 minutes until a toothpick comes out clean. Remove from the pan and let it cool completely. Serve with confectioner’s sugar. This cake can be frozen.

 

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Have yourself a relaxed sunday!

xxx

Caprice

[Australian nostalgia] Banana Bread

First things that come to my mind when I am thinking about my trip to Australia a couple of month ago: worst sunburn ever, most beautiful beaches I have ever seen (Whitsundays!), first time I feed a kangaroo in my life and last but not least Banana Bread!
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So when I returned to Germany (with 11 kg more luggage) my heart was overloaded by so many impressions and  my mind full of new baking ideas. It was an amazing time and I have tons of wonderful memories with fantastic people in my head! And for everybody how doesn’t like banana that much… I wasn’t a big banana fan until I tried Banana bread in Australia. But now I love it! So maybe this recipe can convince you too. For me banana bread was the perfect breakfast while travelling because you can buy it one day ahead and it still tastes fresh and luscious the next day! Together with some fresh blueberries and a cup of coffee I was perfectly prepared for the next adventure!
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Banana Bread

ingredients:
250 g all-purpose flour
90 g granulated white sugar
60 g brown sugar
1 tablespoon honey
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
115 g unsalted butter, melted and cooled
300 g bananas (about 3 bananas, mashed well)
1 teaspoon pure vanilla extract
TIPP:  add  100g blueberries

Directions:

  1. Preheat oven to 180°C and place oven rack to middle Position.
  2. Mix butter and both sugars with vanilla extract and honey. Add the eggs one after another and add the mashed bananas.
  3. In a bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick.
  4. Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
  5. This bread can be frozen.

 

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In Australia Banana Bread is served toasted with butter or jam. But as you like you can serve it with everything! When I visited a close friend of mine, Christiane,  in Sydney, we enjoyed banana bread crumbles with plain vanilla yogurt and fresh mango!
Best dessert/ breakfast/ snack ever! And by the way if you freeze the cutted bread,you can take it out of the freezer as single slices and put them in the toaster for just 2 minutes to enjoy it every morning!
xxx
Caprice