Before we fully step into summer and delicious stone fruits come back to our tables, I invite you to bake this delightful carrot cake.
For me, carrot cake is one of those cakes you can enjoy all year round. Whether in autumn with a warm cup of tea or on a spring afternoon, carrot cake makes a perfect dessert.

Perfectly moist and soft, this carrot cake is super easy to make. The ingredient list is simple and affordable, and the best part is that you can whip it while you wait for your oven to preheat.

I have been baking carrot cake for years, especially around Easter, as it has become one of our new traditions. My recipe is soft, moist, and bursting with warm flavours. The cream cheese frosting is tangy and not too sweet, combining perfectly with the moist crumb of the cake.

I love tall cakes, so I usually bake a 20cm cake and divide the batter into four layers, but you can bake this cake in a larger round cake (and have two layers) or a rectangular medium pan.

WHAT do YOU NEED TO MAKE THIS RECIPE

Carrots - always grate the carrots yourself, and don't buy pre-shredded because they will be too dry and won't hold enough moisture.

Flour - regular all-purpose flour is fine. Make sure to sift it, so there are no lumps.

Eggs - make sure your eggs are at room temperature for best results.

Oil - I use sunflower oil, but other flavorless vegetable oils can also work.

Baking powder - essential as we need our cake to rise.

Spices - a mix of cinnamon and nutmeg create that classic carrot cake flavor. You can also add a dash of ground ginger if you prefer.

Walnuts - I love adding chopped walnuts to this cake for deeper texture and taste. If you don't have them, you can also use pecans or hazelnuts. In case you use hazelnuts, make sure to toast them first.

Cream cheese - make sure it's at room temperature. I usually go for Philadelphia cheese.

Whipped cream - I mix cream cheese with whipped cream to have a light frosting. The ratio is 3:1 - 300g cream cheese to 100g whipped cream. 

Granulated sugar - I use regular sugar for this recipe, but you mix granulated sugar with brown sugar for a deeper flavor. 

Powdered sugar - to add a bit of sweetness to our frosting.

CARROT LAYER CAKE with CREAM CHEESE FROSTING
Marija Gvozdenovic

INGREDIENTS

Serves 8-10 

For the Cake

4 eggs, room temperature, separated

180g granulated sugar

130ml sunflower oil

100ml milk, room temperature

300g finely shredded carrots

100g finely chopped walnuts

265g all-purpose flour

16g baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

FOR THE frosting

300g cream cheese (Philadelphia)

100ml whipped cream 

120g powdered sugar

100ml whipped cream for decoration (optional)

METHOD

Prepare the sponge cake:

Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper or grease and flour your pan. In a large bowl or stand mixer, beat the eggs and sugar until light yellow and frothy, about 3 minutes. Add in sunflower oil, milk and beat until combined. Remove the bowl from the stand mixer, add in flour, baking powder, cinnamon and nutmeg. With a spatula or wooden spoon, mix until just combined. Add in shredded carrots and chopped walnuts, and mix once again. Pour the batter into the prepared baking sheet (if you are using a smaller, 20cm round pan you will need to divide the batter, and first bake half of the batter then repeat with the remaining mix). Bake for 25-30 minutes or until the toothpick inserted in center comes out clean. Leave to cool completely, then divide in 4 layers. 

Prepare the filling:

In a medium bowl whip the cream. Once soft peaks are formed, add in cream cheese, and whisk until combined. Slowly add powdered sugar and mix until completely incorporated.  Assemble the cake by placing the first layer on the serving dish, then cover it with 3-4 tablespoons of frosting. Repeat this process for all layers. You can leave your cake naked or whip additional 100ml of whipped cream, and cover the outer edges. 

Place in the fridge for at least 4 hours before serving. The cake can stay in the fridge up to 3 days, if placed in an airtight container. Slices of the cake can be frozen for up to 3 months. 

tips for making this recipe 

1. Don't add to much flour. The best and easiest way to measure flour is by using a scale. 
2. Make sure you prepare your cake pans properly so the cake will release easily. I use these non-stick pans that work perfectly every time. 
3. The walnuts can be omitted. I love the crunch and depth of flavor they add though. 
4. If you use hazelnuts, make sure to toast them before adding to the mixture. Just spread out on a baking tray and bake at 180 C for about 10 minutes.Leave to cool, then chop finely and add to the mixture.
5. Grate your own carrots. Shredded carrots can be pre-bought but they are pretty dry and will affect the moist of the cake. Use traditional box grater or blender to finely grate carrots. 
6. Make sure all your refrigerated ingredients are at room temperature for the best results.
7. Spices can be omitted as well, but I love how the go with carrots and walnuts.
   

January started very slowly, with long mornings near the fireplace, in pyjamas, drinking coffee, and taking the time to relax. The past year was intense, and both my body and mind needed a well-deserved rest.  

When I reflect on 2021, it was a year full of obstacles, of rethinking, failing, and succeeding, of melancholy and longing for those days when I could jump on a direct plane and visit my family whenever my heart wished for the sweet scent of home. It was a year of personal growth and learning. Unfortunately, the new pandemic wave over the holidays brought changes in plans and a lot of insecurity, and we decided to retreat and enjoy the holidays at home. We decided to embrace the first days of the New Year slowly, without to-do lists, any strict plans, or work. To be honest, I got tired of waiting for things to be normal again, and decided to enjoy the new normal as much as I can.

The stillness of winter can be very comforting and soothing, inviting us to follow nature's lead and find consolation in slowing down. So I welcomed the slower-paced holidays with an open heart, creating new traditions with my family and enjoying simple, home moments with them.

And while we embraced the rainy winter days by staying warm inside, watching Christmas movies, every sunny day was a reason to take a fresh breath of air and savor the season.

Winter brought citrus season back to my kitchen, and I grabbed the first occasion to use oranges and bake a new delicious recipe. As we were going for a picnic in the woods nearby, I wanted to stir something quick and easy to carry, but at the same time, delicious. 

With lots of chocolate in my pantry and beautiful Italian oranges, I decided to whip a dark chocolate bundt cake flavored with fresh orange juice and orange zest. The result was everything I was aiming for - super-rich chocolate flavor, with zesty tones of orange and beautiful moist texture.

The ingredients are very pantry friendly, and you can prepare it in no time. The recipe can be enjoyed throughout the year, but I suggest making it while the oranges are in season, and you can enjoy them at their best.

DARK CHOCOLATE & ORANGE BUNDT CAKE
Marija Gvozdenovic

INGREDIENTS

Serves 12

* Ingredients indicated are for a 22cm bundt cake pan 

for the cake

3 eggs, room temperature

345g plain flour

50g unsweetened cocoa powder + extra for dusting the pan

2tsp baking powder

1.5 tsp bicarbonate of soda

pinch of salt

230g granulated sugar

1tsp vanilla extract

250g sour cream

150ml sunflower oil

180ml hot coffee (or hot water) 

100g dark chocolate (at least 50% cocoa)

50ml orange juice (juice from 1/2 orange)

6 tbsp milk

zest from 1 orange

FOR THE orange glaze

juice from 1/2 orange

a few tablespoons of powdered sugar (depending on how thick you want your glaze)

METHOD

Preheat the oven to 180 degrees Celsius. Prepare the coffee.

I am using French pressed coffee which is not as strong as espresso shots, so if you are using an Italian Moka or espresso machine, I would suggest using 90ml of coffee and 90ml of hot water. The purpose of adding hot liquid is to allow the cocoa powder to "bloom," resulting in a more rich chocolate taste. 

In a medium mixing bowl, pour the hot coffee over the finely chopped chocolate and whisk until the chocolate melts. Whisk in the cocoa powder. Leave aside to cool.
 
In a large bowl or stand mixer, add 3 eggs, one at a time, and start mixing at a low speed. Add sugar, a tablespoon at a time, and mix until the eggs are frothy and light yellow, for about 3 minutes. Add vanilla extract, a pinch of salt, sunflower oil, sour cream, orange juice, and milk, and mix until combined. Add in chocolate mixture and orange zest and whisk again.
 
Sift flour, baking powder, and bicarbonate of soda - add the dry ingredients to the chocolate mixture and mix slowly, just until combined.
Using room temperature butter, grease your bundt cake pan. Sift cocoa powder until the pan is completely covered. I highly suggest cocoa powder for dusting instead of flour to avoid white flour marks on the cake after baking.
 
Transfer the mixture to the pan and bake for 50-60 minutes. If you use mono portions (single, mini bundt cake pans), check for baking after 20 minutes. If you use a large bundt cake pan, start testing the cake after 35-40 minutes, as baking time could differ from oven to oven. The cake is ready when a wooden toothpick inserted in the middle comes out clean. Make sure not to over-bake.
 
Remove the cake from the oven, cool for 10 minutes, then turn the pan over onto a cooling rack. Allow cooling completely before serving.
Whisk together the glaze ingredients until smooth, then drizzle over the cake. You can also melt chocolate or sprinkle the cake with powdered sugar.

Store any leftover cake at room temperature, well wrapped, for several days. You can freeze the cake in an airtight container to keep it fresh even longer.

timeless linen & a gift for you

Just before we slipped into the holiday season, a beautiful package came in from Lithuania. A family-owned brand, La Petite Alice, sent me the gorgeous linen red dress for the holidays and beautiful home textiles. From clothing for women and children to home textiles and accessories, every piece of their shop is made with intention and care. Elegant designs, high-quality linen, and beautiful embroidery details make their products unique and perfect for every occasion. 

They have recently launched a completely new collection for Home, and below are some of my favorites. For a fresh new start of the year, we have a special gift for you - 15% off your next purchase. Just add code THEHUNGRYAPRON15 in your checkout. Make sure to show some love and follow their journey on Instagram and on their website www.lapetitealice.com/.

FAVORITE ITEMS FOR A SLOW START

After a long break of writing here, I thought I should come back with a delicious summer recipe for you. Summer is all about refreshing, tasteful, and easy recipes, and this lemon layer cake is all of that! Soft layers of lemon sponge cake are covered with mascarpone cream and an abundance of summer fruit, making this cake irresistibly good!
 
What I love about this cake, besides the delicious taste, is its looks. Perfectly imperfect, with messy waves of cream and berries, this cake is perfect for any summer party you are hosting. In addition, its minimalistic, naked look makes this cake super easy to prepare.
 
You can bake the cake layers a day in advance and assemble them a few hours before serving. As I had many berries, I used a mixture of strawberries, blueberries, raspberries, and strawberries and added some cherries and peaches for extra freshness and taste. You can use your favorite fruit mixture or use only one type of summer fruit, it's up to you. If you are not a lemon cake person, try adding a splash of vanilla or juice and zest of half orange instead of lemon. The result will be super refreshing and delicious in any case!
 
I baked 2 round sponge cakes with 20cm diameter for this recipe, which resulted in 4 thick layers of cake. You can use the same recipe for a 22-24cm round pan, and you will just have 3 layers instead. The cake is pretty tall, and it can serve 8-10 portions. If you are hosting a bigger party, double the ingredients and use a 26cm pan to have a wider cake. 

As summer temperatures are pretty high, I recommend whipping the cream when it's cold from the fridge for the best results. Once firm peaks form, add in mascarpone cream and powdered sugar and beat just until combined. Using a spatula, cover the layers with a generous amount of cream and an abundance of fresh fruit. Repeat until all the cream is used. You can decorate it with whole and halves of berries as I did or use edible flowers and fruit of your choice.

tips for making A FOOLPROOF SPONGE CAKE

Good things take time, and the same goes for the sponge cake. To make your sponge cake fluffy and moist, you need to carefully beat the eggs and slowly incorporate them with the rest of the ingredients. Here are some tips on how to make your sponge cake layers even and perfect:

• The eggs should be at room temperature. This rule goes for all the cakes you are baking. The room temperature eggs will beat better and increase in volume.
• The sugar should be incorporated slowly, a tablespoon at a time. This allows the mixture to combine evenly and avoid any lumps. The texture should be airy and pale yellow.
• Add a splash of vegetable oil for extra moisture. This is something I've learned from my mother. Even though many sponge cake recipes don't call for any butter or oil, a half tablespoon of sunflower oil will make the cake texture even more soft and moist.
• Slowly incorporate the dry ingredients. When adding flour, start adding it a tablespoon at a time not to overbeat the fluffiness of your egg mix. I prefer using a spatula to fold in the mixture instead of mixing it, but you can also use the stand mixer at a very low speed.
• Don't open the oven door during the baking process because the cake can collapse due to a sudden temperature change.
• When the cake top seems set and lightly golden, test to see if the cake is fully baked by pricking it with a toothpick. If it comes out clean, the cake is ready.
• Cut the sponge cake only when it's thoroughly cooled to room temperature. I prefer using a large bread knife to get even layers.

LEMON LAYER CAKE WITH FRESH SUMMER FRUIT
Marija Gvozdenovic

INGREDIENTS

Serves: 8-10
Prep.time: 20 minutes
Baking time: 20-25 minutes

For the sponge cake 

5 eggs, room temperature, separated

180g granulated sugar

200g all-purpose flour

16g baking powder

1/2 tbsp sunflower oil

zest  and juice from 1 medium lemon (around 30ml)

FOR THE mascarpone cream 

250g mascarpone cheese

250ml heavy cream

110g powdered sugar

FOR DECORATION  

berries of your choice (I used a mix of blueberries, raspberries, cherries, and strawberries)

peaches

powdered sugar (optional)

METHOD

Prepare the sponge cake:

Preheat the oven to 160 degrees Celsius (320 F). Grease and flour 2 round baking pans (20cm diameter) or cover them with parchment paper. Place the egg whites in a large bowl and beat on medium/high speed with an electric mixer until stiff peaks form. Add in yolks, one at a time, and keep mixing. Add juice and zest from one lemon, 1/2 tbsp of sunflower oil. Start adding sugar, 1 tbsp at a time while mixing continuously. In a separate, medium bowl, combine flour and baking powder, then start adding it to the egg mixture slowly, 1 tbsp at a time. At this point, I prefer using a wooden spoon or spatula to fold in the dry ingredients, but you can use your mixer at the lowest speed as well. Make sure not to overmix the batter.
Divide the mixture evenly between two pans and bake for 20-25 minutes, or until the toothpick inserted comes out clean, and the top of the cake is slightly golden. Leave to cool completely. If you have only 1 pan, bake the first half, then gently transfer your baked cake to a cooling rack and bake the remaining half of the cake. Once the cake is cooled, cut it horizontally to have four even layers of cake.

In a large mixing bowl, beat the heavy cream on medium/high speed until firm. Add in mascarpone together with powdered sugar and mix again until combined. Refrigerate until assembling. Wash and dry all the fruits you plan on using. It can be a mixture of berries or a mixture of summer fruit you have at home. A peach-berry combination I used for my recipe turned out very refreshing. Slice all your fruit and start assembling the cake. Top each layer with a generous amount of mascarpone cream, then cover with fresh fruit. Repeat for each layer. In the end, top the cake with the remaining cream and cover it with whole and halved berries. Sprinkle with some powdered sugar (optional) and serve immediately. Store leftovers in an airtight container in the fridge for up to two days.
Notes:
You can prepare the sponge cake a day before, wrap it well in clingfilm and refrigerate. Fill in with cream and fruit the day of serving.

NECESSARY OBJECTS
These items may contain affiliate links, which means I receive a small commission if you make a purchase using this link.

Christmas Yule Log Cake is one of the traditions I love to keep as it presents such a beautiful dessert for the holidays. Even though this cake is originally made with chocolate filling ( check my Chocolate Yule Log Cake), this holiday season, I've decided to create a slight variation of that recipe as well, combining refreshing tones of lemon curd with the richness of mascarpone cream and of course, glorious, toasted Italian meringue.

Roulade cakes or swiss roll cakes are always fun to make, and this recipe, in particular, can be made all year round. The roulade consists of baking a sponge cake in a flat pan, then rolling it and filling it with a cream of your choice.

Secrets of a perfectly soft sponge cake 

A perfect sponge cake has a light, airy, and fluffy texture and comes in a pale color. To achieve such a result, you need to start whipping egg whites until soft but not firm yet, slowly adding ingredients like described in the recipe. It is essential to slowly add sugar so the eggs can beat properly in beautiful white peeks. The same goes for other ingredients - add yolks one at a time and sift the flour to avoid any lumps. Even though the sponge cake usually calls for eggs, sugar, and flour, we will add just a bit of sunflower oil for extra moisture and a pinch of baking powder for a slightly higher result.

how to make a homemade lemon curd

Lemon curd is easy to make, and you need four simple ingredients: lemons, sugar, eggs, and butter. With these four ingredients, you will get a delightful and tangy flavour with a fantastic, creamy texture. Lemon curd can be stored for a couple of days in the fridge and used for different recipes - scones, cakes, pancakes, and pies. To prevent any lumps, whisk the cream constantly until thickened. Once you get the desired texture, add in butter, whisk until melted, then cover with plastic wrap. In that way, your lemon curd will stay creamy and will not create a so-called "skin" on the top while cooling. For this recipe, I am mixing it with mascarpone cream for a richer and more creamy filling.

how to make a homemade lemon curd

Sometimes assembling a roulade cake can be intimidating as you don't want your beautiful sponge cake to break while rolling. The secret behind the perfect swiss roll cake is to roll the sponge cake while it's still warm and moist. All you need to do is take the sponge cake out of the oven once it is ready, cover it with a clean kitchen towel and flip the cake, so it's upside down. Gently remove the baking paper, and with the help of the kitchen cloth, roll the cake. Even though the cake is still warm, the kitchen cloth will act as a heat protector, so you will be able to do this without burning your fingers. You can roll it on both the short and long sides, depending on the look you are going for, but if you are making a Yule log cake, roll the sponge cake on the longer side as we will be cutting one part later on for decoration. Leave it rolled with the kitchen towel until cooled completely. Once it's cooled, you can proceed with the filling and assembling of the cake. curd is easy to make, and you need four simple ingredients: lemons, sugar, eggs, and butter. With these four ingredients, you will get a delightful and tangy flavour with a fantastic, creamy texture. Lemon curd can be stored for a couple of days in the fridge and used for different recipes - scones, cakes, pancakes, and pies. To prevent any lumps, whisk the cream constantly until thickened. Once you get the desired texture, add in butter, whisk until melted, then cover with plastic wrap. In that way, your lemon curd will stay creamy and will not create a so-called "skin" on the top while cooling. For this recipe, I am mixing it with mascarpone cream for a richer and more creamy filling.

how to prepare the italian meringue

While sometimes preparing a meringue sounds terrifying, Italian meringue is really easy to follow, and the result is this silky, beautiful Meringue that you can use on top of your cake. If you haven't made a meringue before and unsure of the difference between Italian, French, and Swiss meringue, I highly recommend watching How to Make a Meringue with Erin McDowell. I love Erin and her easy ways of explaining baking techniques, so if you are in that kind of thing as well, I highly recommend her.
Italian Meringue is so silky, thick, and delicious, and perfect for covering the cakes as it is safe to eat due to mixing the egg whites with hot sugar syrup. It is made by cooking a sugar syrup, then adding that hot syrup to whipping egg whites. To have a perfectly whipped meringue, make sure to have a thermometer as it will be of enormous help while preparing the syrup. If you are going for a toasted meringue-like in the pictures, make sure to have a cooking torch. Every kitchen should have one, especially if you love meringue. Finishing off the cakes and pies with some toasted meringue is both delicious and beautiful to see, so I highly recommend you to try it out. The process of making a meringue will be easier if you have a stand mixer running on itself, but the hand mixer is perfect as well ( that's how I whipped the one in the recipe). Make sure to add syrup slowly and beat the eggs continuously until the result is super glossy meringue and stiff peaks are formed. Once the Meringue is ready, cover your cake and torch it with a kitchen torch and serve immediately.

LEMON MERINGUE YULE LOG CAKE
Marija Gvozdenovic

INGREDIENTS

Serves 1O 

For the sponge cake 

5 eggs, room temperature, separated

5 tbsp granulated sugar

1/2 tbsp sunflower oil

5 tbsp all-purpose flour

8g baking powder

zest from 1/2 lemon

FOR THE SPONGE CAKE 

2 whole eggs, room temperature

2 egg yolks, room temperature ( leave the egg whites for the meringue)

120g granulated sugar

juice from 2 medium lemons

zest from 1 lemon

110g butter

200g mascarpone for the filling

FOR THE ITALIAN MERINGUE 

2 egg whites

170g granulated sugar

85g water 

1/8 tsp cream tartar

METHOD

Prepare the sponge cake:

Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper (parchment should hang over the sides). Place the egg whites in a large bowl and beat on medium/high speed with an electric mixer until soft peaks form. Slowly add in sugar, one tablespoon at a time, and mix continuously. Continue beating until stiff peaks form. Add egg yolks, one at a time, along with a half tablespoon of sunflower oil. Beat on medium speed until combined. Beat the mixture around 3 minutes, until it gets a light yellow color. Add in the zest of half lemon. Sift the flour and baking powder over the egg mixture and fold in until just combined.

Spoon the batter into the prepared baking sheet and bake in the preheated oven for 13-15 minutes, or until the top of the cake is just golden brown. Remove from the oven and let cool for 5 minutes. Cover the cake completely with a clean kitchen towel. Flip the cake over so that it is on top of the cloth and carefully peel the parchment paper off of the cake. Starting at the longer edge of the cake, roll up the cake (along with the towel) and set the rolled cake aside to cool. Once the cake is cooled, and your filling is ready, unroll gently.

Prepare the lemon curd-mascarpone filling:
In a medium heatproof bowl, place eggs, yolks, sugar, lemon zest, and lemon juice, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, constantly whisking until the mixture thickens (it takes between 10 and 20 minutes). The lemon curd will thicken more once cooled. Remove from the heat and stir in butter. Whisk until butter is completely melted and incorporated. Cover the surface of the curd with the plastic wrap and leave aside to cool.

Once cooled down, mix the lemon curd with 200g mascarpone until you get a nice, creamy filling. 

Unroll the sponge cake gently and fill it in with the lemon-mascarpone filling. Roll it back and place it in the fridge. Before adding the Italian meringue, cut a smaller piece of the roulade and position it on one side of the main roll for a more Yule log look. 

Prepare the Italian Meringue:
I recommend preparing the Italian meringue just before serving or just a few hours before, as meringue tastes the best once freshly made. Place the egg whites and cream of tartar into the mixing bowl. In a medium pot, combine the sugar and water and bring to a simmer over medium heat. Stir the mixture until it begins to simmer, but once it does, stop stirring. If any sugar crystals are visible on the sides of the pot, use a pastry brush dipped in cool water to brush them away. Continue to cook until the mixture reaches  110°C  (230°F)  on a thermometer. When the temperature reaches 110°C, start whipping the egg whites on medium speed—the goal is to get it frothy by the time the sugar syrup reaches 115°C (240°F). When the sugar syrup reaches 115°C (240°F), raise the mixer speed to be high, and gently pour the hot sugar syrup into the mixing bowl. Once all the syrup is incorporated, continue to whip until the meringue holds desired peaks - it will take about 10 minutes for meringue to make stiff peeks. Use immediately to cover your roulade. Use a kitchen torch to toast the meringue slightly and serve immediately. Enjoy!

NECESSARY OBJECTS
These items may contain affiliate links, which means I receive a small commission if you make a purchase using this link.

We all face the fact that this year our Christmas will be different. We won't gather with all our friends and family, and we might have to stay in for the whole holiday season. This is just a reason more to bring the magic of Christmas inside and enjoy the holidays as much as we can.

I love family Christmas traditions, which in my family include a lot of cooking and baking. Even though every year I prepare something new on the Christmas menu, old family recipes are my favorite as they bring some special memories along.

The recipe for this cake is one of those recipes, but this year, instead of making a rectangular sponge cake and then rolling it into a log, I decided to bake a chocolate layer cake. Layers of soft and moist sponge cake are covered with the silkiest chocolate filling you will ever try. I mean, when you combine chocolate, eggs, and butter, miracles can happen, am I right?

Besides being incredibly good, I found this "woodland" look very charming and magical. For a log look, use the fork and make straight-up lines. For decoration purposes, I added a smaller piece of cake next to the primary cake so that the log looks more natural. Mushrooms are edible and made with sugar paste (fondant) and are easy to make and give a more natural look to the log.
For the sugary mushrooms, all you need to do is soften the fondant with your hands, so it gets easier to work with. Make stems and caps and then assemble them. Brush them with some dark cocoa powder for a more realistic look, or add a dash of edible brown color to the fondant to get light brown mushrooms as well.

The recipe for the sponge is one of my go-to recipes as it always gives excellent results and very soft, moist cake layers. The chocolate filling is super easy, incredibly silky, and dense, and it can be used for all sorts of recipes. Its density is super handy when decorating this cake as it will be easy to work with and decorate.

I really hope you will give this Chocolate Yule Log Cake a try this holiday season and if you do, please, tag me on Instagram @thehungryapron so I can see and share all your magical holiday decorations.

Enjoy this season with all your heart, and take time for yourself and your loved ones!

Bûche de Noël - Chocolate Yule Log Cake
Marija Gvozdenovic

INGREDIENTS

Serves 8-10

For the  cake 

5 eggs, separated

1g salt

150g granulated sugar

150g all-purpose flour

2 tsp baking powder

50ml melted butter (or margarine), room temperature

50ml milk, room temperature

FOR THE chocolate filling 

6 eggs
 
250g icing sugar
 
60g dark chocolate
 
250g softened butter (not melted)

METHOD

Prepare the cake:

Separate the eggs carefully. Place the egg whites in a large bowl and mix with a hand mixer until foamy. Start adding sugar 1 tbsp at a time and beat on high speed continuously until the soft peaks form. Once the peaks are formed, add in salt and egg yolks, one at a time, without stopping to whisk.
Sift in flour and baking powder and mix gently, from bottom to top, until all the flour is incorporated. It is essential to mix very slowly in order not to dissolve the egg whites. In a small bowl, mix melted butter and milk. Add in a small portion of cake batter and whisk. Once all the ingredients are mixed, place them back to the rest of the batter.
Preheat your oven at 170 degrees Celsius. Grease and flour your pan (round pan, diameter 18-20cm) and transfer the batter. Depending on your pan's depth, you can decide to either bake the layers together or separate them. In case you are baking all at once, make sure to leave the cake to cool completely before cutting the layers horizontally. You should have 4 layers (or 5 thinner layers) and a little bit on the side for a smaller portion of the log (optional).
Bake for 25-30 minutes or until the top is set and golden, and the toothpick inserted comes out clean. It may take a bit longer if you are baking all the layers at once. Cool completely before assembling.
Prepare the chocolate filling:
Prepare the filling by adding eggs and sugar to a medium pan. Cook them over hot water (bain-marie), constantly whisking for 8-10 minutes or until the mixture comes together, is thicker, and has a pale yellow color. Add in chopped chocolate and whisk until melted. Once the consistency has thickened, remove from heat and add softened butter. Whisk until butter is melted. Leave to cool completely before covering the cake, as with cooling, and the butter will make your cream much richer, firmer, and easier to work with.
Fill every cake layer with chocolate cream and cover the outer sides as well. Use the fork to create bark lines, and decorate with mushrooms made out of fondant. Place in the fridge for at least 4-5 hours or overnight. For a snowy effect, sprinkle the cake with some icing sugar before serving. 

Summer days are slowly passing by, and I must say that I am so happy about the season change. September came slowly and brought these autumn feelings, and I can't wait for warm sweaters, lots of pies, and warm drinks by the fireplace. Even though my mind is in full autumn mode, the summer in Italy is still present, with many sunny, warm days.

In the last two months, we have enjoyed a quiet life in the countryside, the summer harvest, and lots of seasonal fruit and veggies. To celebrate the summer days, I've made this spectacular soft layer cake, filled with mascarpone cream and raspberry marmalade, finished off with some buttercream, white chocolate, and an abundance of fresh, seasonal berries. It sounds like a dream dessert, doesn't it?

Even though layer cakes can seem like a lot of work, this cake is very simple as fillings whip immediately with no special ingredients or complex preparations. For easier and shorter baking, I highly recommend buying Wilton's five-layer cake pans (find them here) as you will be able to bake them all at once, and while your cake is resting, you can prepare all the fillings.

You can prepare the cake a day before, but I recommend cutting the fruit and decorating just before serving to preserve the freshness and taste of the fruit.

Just before the summer is entirely gone and we step into colder autumn days, I invite you to try this delicious berry cake and enjoy the rest of the summer! Let me know what you thought about the recipe by tagging me on Instagram @thehungryapron or leaving a comment below!

Summer Layer Cake
with Berries and Mascarpone
Marija Gvozdenovic

INGREDIENTS

Serves 8 

For the cake 

4 eggs, separated

1g salt

120g granulated sugar

120g all-purpose flour

1 tsp baking powder

40ml melted butter (or margarine), room temperature

40ml milk, room temperature

FOR THE FILLING  

6 tbsp raspberry marmalade

250g mascarpone

200g heavy cream
 
60g powdered sugar

FOR THE BUTTER CREAM 

50g butter softened

80g powdered sugar 

FOR THE DECORATION
100g white chocolate
2-3 drops of red food coloring
fresh seasonal berries of your choice 

METHOD

Prepare the cake:

Preheat your oven at 170 degrees Celsius.

Separate the eggs carefully. Place the egg whites in a large bowl and mix with a hand mixer until foamy. Start adding sugar 1 tbsp at a time and beat on high speed continuously, until the soft peaks form. Once the peaks are formed, add salt and egg yolks, one at a time without stopping to whisk. Sift in flour and baking powder and mix gently, from bottom to top, until all the flour is incorporated. It is essential to mix very slowly in order not to dissolve the egg whites.
In a small bowl, mix melted butter and milk. Add in a small portion of cake batter and whisk. Once all the ingredients are mixed, place them back to the rest of the batter. 

Grease and flour your pan (I used Wilton's 15cm round baking pans) and transfer the batter equally. I used four separate pans, but you can also use two pans and then divide the cake in half horizontally. Bake for 25-30 minutes or until the top is set and golden, and the toothpick inserted comes out clean. Cool completely before assembling.

Prepare the filling and buttercream:

Whip the heavy cream until soft peaks form. Add in mascarpone and powdered sugar, and mix well until combined.

Assemble the cake by placing the first layer upside down on a serving plate—Spread 2 tbsp of raspberry marmalade, followed by mascarpone filling. Repeat two more times. In the end, you should have a four-layer cake, and the top layer should be without the frosting. Put it in the fridge for at least two hours, so the cake layers stay in place. This will make decorating much easier.
Prepare the buttercream by adding softened butter to a medium bowl. Beat the butter with a hand mixer for 1 minute, then gradually add in powdered sugar until you get a smooth consistency without any lumps. Fill the buttercream into a piping bag, and place it on different layer cakes as well as on top. With the help of an icing scraper, spread the buttercream until you get even layers. The cake should be smooth. Place it in the fridge until you make the white chocolate topping.
Prepare a small pan of water and bring it to heat. Place a heat-proof bowl on top (make sure that the bowl is not touching the water) and add chopped white chocolate. Mix gently until all the chocolate is melted. Leave aside to cool, then add 2-3 drops of red food coloring and whisk. This will make your chocolate look bright pink and beautiful. Take out the cake and cover the top with the pink glaze, allowing it to make drops on the side. Put it back in the fridge until the glaze has firmed or until you want to serve it. Once the cake is ready for serving, decorate it with fresh berries of your choice. Enjoy!

NECESSARY OBJECTS
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It's THE weekend, and Summer is officially here, bringing all its magic along. It brings those carefree nights by the lake, picnics, and fresh dinners outside, and lots of happy moments to share.
To celebrate Summer, I decided to run a special giveaway for all of you on Instagram today. Together with Viola Minerva Virtamo (Instagram: @violaminerva), we are giving out her beautiful cookbook "From Oven To Table" to one lucky winner! All you have to do is go on Instagram and follow the instructions under my giveaway post.

Viola's work is astonishing, and she has been a true inspiration over the years. Her book, "From Oven to Table" presents the art of sheet pan cooking, which includes 50 beautiful, delicious sheet pan recipes that are effortless to make in the oven, saving you a lot of your time when preparing a meal but giving you the most tasteful, satisfying result. The book is filled with beautiful photography, and recipes are very curated and made simple for everyone. In this book, you will find both savory and sweet recipes adequate for both vegetarians and omnivores. I am sure you will find it as an inspirational resource for your summer cooking, so make sure to check all the giveaway details and participate! Maybe you will be the lucky winner after all!
As Summer is all about delicious, refreshing desserts today, I prepared one of Viola's recipes from her cookbook, and it's this Glorious Pavlova with whipped cream and berries.
Pavlova is just one of those big classics that is beautiful to make and delicious at the same time. It's glossy and crunchy outside, marshmallow-soft inside, and when combined with whipped cream and fresh berries, Pavlova makes a perfect summer dessert. You can, of course, change the toppings and use seasonal fruit you have at home or even add some lemon curd or vanilla ice cream on top.

I hope you will enjoy this recipe, and make sure to stop by the Instagram @thehungryapron to join us for the special book giveaway! The lucky winner will be announced on Saturday, June 27th.

everything you need to know about perfect pavlova

I know, beating the egg whites and drying them in the oven can seem a bit tricky, but once you try making Pavlova, you will see that in the end, it isn't that hard to prepare this snow-white beauty. As Viola mentions in her book, the important thing is not to rush when making it. Give time for egg whites to whip correctly and for the sugar to dissolve.

I've gathered some of the essential tips for making your meringue look perfect, shiny, and snow-white:

1. Separate your egg whites carefully— use a separate small bowl for separating each egg white. Any traces of yolk can stop the egg whites from whipping up properly.
   
2. Make sure your bowl and whisk are clean - Fat can demolish your egg white foam. Use a glass, ceramic, or metal bowl as they are easier to clean, and you will be sure there is no fat left on the surface. Also, egg whites expand massively when you whip them, so make sure to use a large bowl.
   
3. Cold egg whites are easier to separate - however, make sure to bring egg whites to room temperature before whipping them.
   
4. Start to whip slowly - when whipping the egg whites, you want to start at a slow speed and gradually speed up until you get nice, soft peaks.
   
5. Add cornstarch or cream of tartar - both of them are used to stabilize the egg white foam and prevent the meringue from collapsing.
   
6. Use caster sugar - Caster sugar is slightly more refined and dissolves more quickly than granulated sugar, but both options can be used. Caster sugar will take less time to dissolve.
   
7. It is CRUCIAL that you add your sugar gradually - start adding a tablespoon at the time once the egg whites have reached the soft peak stage. Adding the sugar gradually will allow the egg whites to whip correctly and the sugar to dissolve. Your final result should not have any sugar grains. The meringue is ready when it's thick and glossy with very firm peaks.
   
8. Don't overbeat the meringue - if you beat the egg whites too much, there is a risk that the meringue will crack.
   
9. Add a teaspoon of vinegar for a stable marshmallow-like center. Vinegar, together with corn starch (or cornflour), prevents the Pavlova from collapsing in the center.
   
10. Perfect Pavlova shape - use a round dish and pencil to make a circle on your baking sheet. Place the tracing-side face down onto a metal baking tray and secure the baking sheet by using a bit of meringue as glue so the paper doesn't move. Add the meringue inside of the circle, not spreading it too much. With a spoon or spatula, make a few swirls on top.
    
11. Low baking temperatures - the meringue should "dry" in the oven, and we need to preheat the oven to 100 or 120 degrees Celsius (212-250 F). The low temperature will allow it to dry properly but still be shiny white after baking.
    
12. Long and slow baking - as mentioned above, Pavlova needs to dry out, so we are looking at 1h 40 minutes baking, plus some more time in the oven while it's off. Taking out Pavlova to room temperature directly from a hot oven can cause it to collapse. Leave the meringue in the oven to dry out, but make sure to turn off the oven after the baking time is over. Leave the oven door slightly open.
    
13. Storage in a dry and cool place - The Pavlova is best if eaten the same day, but you can also store it for one day in a dry and cool place (I use my oven). With humidity, the meringue will get soft, so avoid putting it in the fridge. Once you have garnished the meringue with cream and fruit, place it in the refrigerator and consume it within two days.

Glorious Summer Pavlova
Marija Gvozdenovic

INGREDIENTS

Serves 8

 8 egg whites

 550g caster sugar

2 tsp cornflour

1 tsp white wine vinegar

METHOD

Preheat the oven at 100 degrees Celsius (212 F).
Whisk the egg whites in a mixing bowl until stiff, fluffy peaks form (they should remain intact even if the bowl is held upside down). Gradually add the sugar a little at a time, whisking continuously. The meringue should be fluffy and shiny. Finally, add cornflour and white wine vinegar, continuing to whisk.
Turn the mixture onto a parchment paper-lined baking sheet. Shape into the desired form with a spoon or spatula without spreading or smoothing too much. Allow drying in the lower part of the oven for about 1 hour and 40 minutes - once ready it will be crunchy on top and won't give when pressed carefully. Turn the oven off and leave the oven door ajar - you could place the wooden spoon to hold it open and leave the meringue inside the oven for another 15-20 minutes.
Assemble just before serving when completely cool to make sure the meringue downs;t get too moist. Add some whipped cream on top and berries. You can use ice cream or lemon curd as well.

It has been a crazy couple of weeks. To be honest, there are days that I have no idea which date or day is. It seems like March 57th. We have been social distancing for six weeks now and despite the quarantine, days have been flying extremely fast by. From working, to cooking and experimenting with new recipes, gardening and sowing first tomato seeds, we have been enjoying the spring in the countryside, fresh air in the woods and sunshine. 

In the kitchen, I've experimented with lots of pantry friendly recipes as I know that nowadays not all the ingredients are actually always available. This cake is one of those recipes that requires simple ingredients and can be easily adjusted to what we actually have at home.

The strawberry season has begun in Italy, and I had to stock my fridge with these red beauties before they were all out. Their sweet taste goes so well with refreshing notes of lemon and coconut cream gives that extra creamy texture to the whole cake. The cake itself is very soft and moist and has a zesty lemon taste. 

Even though this recipe is very simple, here are some pantry friendly options if you don't have all the ingredients at home:

• If you don't have strawberries, top the cake with fresh or frozen berries. In case you use them frozen, cook 200g of mixed frozen berries with 4 tbsp sugar. Leave to cool and then drizzle over the coconut cream.

• If you don't have coconut cream, you can top it with some regular whipped cream or heavy cream. If neither of these is currently in your fridge, sprinkle the cake with powdered sugar and slice fresh fruit on top. If you don't have powdered sugar, it can be obtained by grinding some regular granulated sugar in a food processor or blender.

• If you don't have either fresh/frozen fruit or cream, cut the cake horizontally and add some strawberry marmalade in between the layers. Sprinkle the cake with powdered sugar and serve.

As you can see, this recipe is very versatile and you can enjoy several varieties of this cake during the spring. I know that this Easter will not be the usual extended-family gathering as we all are staying home, but there is always room for celebration and a good refreshing cake for dessert.
 
If you decide to bake it, tag me on Instagram @thehungryapron and use #makingordinarymagical so I can repost your creations! Stay home and take care.

Vegan Lemon Cake with Coconut Cream
and Strawberries
Marija Gvozdenovic

INGREDIENTS

Serves 8  

For the  cake 

140g fine brown sugar

260ml sparkling water

120ml sunflower oil

zest of 1 lemon

200g all-purpose flour

1tsp vanilla sugar

1tsp baking powder

1tsp baking soda

FOR THE coconut cream 

1 can (400g) full-fat coconut milk, chilled overnight

2 tbsp sweetener (maple syrup or powdered brown sugar)

TO GARNISH 

fresh strawberries 

METHOD

Preheat your oven at 180 degrees Celsius (350 °F).

In a large bowl, whisk together sugar, water, sunflower oil, lemon juice, and lemon zest. Add flour, baking soda, baking powder, and vanilla sugar. Mix well until incorporated. The cake batter will be liquid, but that is fine.

Grease and flour a 20cm round pan or line your pan with a parchment paper. Pour the mixture and bake for 40 minutes, or until the top is set and the toothpick inserted comes out clean. Place it on a cooling rack and let it cool completely before serving.

Prepare coconut whipped cream by taking out the can of coconut milk (that you had in the fridge overnight). You need to chill the coconut milk until it’s very firm. Open the can and scoop the solid white coconut cream in your mixing bowl. Pour the remaining liquid part in a separate bowl and reserve it for making smoothies or other desserts. With the help of an electric hand mixer or a stand mixer with a whisk attachment, beat the cream until smooth and fluffy. Add in the sweetener of your choice to taste. Place whipped cream back to the fridge until ready to use. It will firm when chilled and soften at room temperature.

Once the cake has cooled down and is ready to serve, top it with some whipped coconut cream and fresh strawberries. Enjoy!

There is something special about bundt cakes. Perfectly formed, simple and yet so beautiful. They are totally fuss-free when it comes to preparation and are ready in a matter of minutes. No need for filling or special decorations, just a simple drizzle of icing and the bundt cake is ready to be the star of the table. Perfectly simple, moist and tasty.

I've baked this orange cake a few weeks back, but I haven't had time to add anything to my blog. My husband and I have been working both from home, like the rest of the Italians, and days have been very busy. This is the third week of our country's quarantine and we are taking things very seriously. 

With the whole social-distancing and empty supermarkets, I am trying to optimize what we have at home and prepare wholesome food that is delicious and comforting at the same time. I've baked bread and some new spring recipes, did some spring cleaning and enjoyed the sunshine that we had last week. Spring is here and I actually can't believe that March is almost over. With everything that happens around us and busy days, time just flies. Our garden transformed in a blink of an eye and our plum, apricot, and peach trees are all in bloom. Peonies are queens of the garden again.

 I can see that people around the world find comfort in baking and cooking and I am happy to see that this forced staying home actually results in shared, warm moments around the table. Who knows, maybe after all this has passed we will continue appreciating those special meals again. 

Just before the whole country went on lockdown, a dear friend of mine, who knows how crazy I get about bakeware, got me this beautiful bundt cake for my birthday. If you haven't heard for Nordic Ware before, they make the dreamiest pans you can find on the market. Besides amazing quality, the shapes of their bundt cakes will make your cakes look stunning. The one I've used for the recipe is Crown Bundt Cake, which you can find here. 

The orange season has been amazing this year, and I've been so grateful for enjoying tasteful, fresh Italian oranges the whole winter. Besides having a fresh orange as my morning routine, I love adding them to my dishes as their tangy, citrus tones give an amazing perfume and freshness to my recipes. 

This blood orange bundt cake is soft and perfectly moist, filled with refreshing orange tones and dressed up with the prettiest naturally pink orange glaze. With its magnificent shape and amazing taste, this blood orange bundt cake makes a perfect dessert for any party - from regular brunch with family or even Easter lunch, this bundt cake will definitely be appreciated!

If you haven't worked with blood oranges before, they are much sweeter than regular oranges, and along with their bursting red color, they tend to have a noticeable and delicious raspberry edge to their flavor. Its color ranges from bursting to dark red and their juice is a perfect natural coloring of your buttercreams or glaze.

Of course, if you have regular oranges you can use them instead, but you should know that your glaze will not have this vibrant, pink color. The taste will be amazing as well, so you can try both combinations. This is one of those easy recipes, made in one bowl and within several minutes which makes it even more inviting. Less work for an amazing result, who can say no to that?

While I hope you are all safe at home, I leave you with the recipe and hope to see your versions soon. Make sure to tag me on Instagram @thehungryapron and use #makingordinarymagical so we can all share these special moments at home. 

Stay home and stay safe!