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

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! 

*In collaboration with Mimina Granola

If you haven't tried combining pumpkin and apple before, you've got to try it now! This Roasted Pumpkin Apple Soup with Cheddar and Apple Cinnamon Granola is a game changer! The soup has a mildly sweet taste thanks to the roasted apples, is so creamy, and a sprinkle of crunchy granola and fresh thyme brings this dish to a whole another level!

Soups are one of my favorite indulging winter dishes that I enjoy in the evening near the fireplace. So easy to make yet so comforting and delicious. For this recipe, I teamed up with Francesca from Mimina Granola and enjoyed adding her delicious Apple Cinnamon Granola to this recipe. Even though her savory granola could work as well here, I used an apple - cinnamon combination to make it more interesting and sweet. All granola you can find on her website is organic, vegan, and made with high-quality ingredients, which you can feel immediately. The Apple Cinnamon version is not too sweet and has a perfect crunchy texture. Rolled oats mixed with dried apples, roasted almonds, and cinnamon make this granola really unique. 

It's not news that I love using pumpkin during autumn and winter, as there are so many delicious meals that include squash. I often buy more than I need and use it for different dishes, both sweet and savory. My favorite way of preparing a pumpkin is to simply roast it in the oven with some olive oil, salt, and pepper, often leaving the skin on. In this way, the pumpkin preserves its consistency and is so versatile - you can use it for salads, as a side dish, blend it in a puree or use for a soup.

I often use a pumpkin apple combination in my desserts, but this time I decided to give an interesting twist to my standard pumpkin soup and roast squash with apples and red sweet onions. You will be surprised how good this combination actually is!

Roasted apples give a mildly sweet taste to the soup and go so well with the rest of the ingredients. You will definitely notice the difference as instead of having a strong pumpkin flavor, you will be able to taste just a tiny sweet note of apples and roasted onions at the end. A good handful of shredded cheddar makes this soup so creamy, and the final touch of cinnamon apple granola and fresh thyme will give extra taste and texture to your soup. 

I call this a surprise soup, as when I first made it, my husband expected a regular pumpkin soup, and it was everything just not that. It was sweet and savory, creamy with crunchy flakes, and it was incredibly delicious!

This roasted pumpkin apple soup is perfect for the holidays as well, as unique combinations and flavors will surely fascinate your guests!

If you would like to know more about Francesca and how she makes her delicious granola, make sure to read my latest article on Table Stories and grab a discount code Francesca left for you. 

Roasted Pumpkin Apple Soup with Cheddar
and Apple Cinnamon Granola
Marija Gvozdenovic

INGREDIENTS

Serves 4

Prep. time: 1 Hour 10 Minutes

Cooking time: 55 minutes

1 medium pumpkin (Butternut squash or other) cut in slices, with seeds removed (About 400g)

1 medium sweet red onion, quartered

2 apples, peeled and chopped in quarters

2 tablespoon olive oil

A pinch of salt

A dash of black pepper

2 cups vegetable broth or water

5-6 stems of fresh thyme

1/4 teaspoon nutmeg

50g shredded cheddar

Apple Cinnamon Mimina granola, for serving

METHOD

Preheat the oven to 200 degrees Celsius. Place the pumpkin, onion, and apple on a baking sheet, rub with 2 tablespoons of olive oil and sprinkle with salt and pepper. Transfer to the oven and roast for 45 minutes, or until the pumpkin is tender and the onion is golden brown and soft. Remove from the oven and allow everything to cool 5 minutes.
Transfer the pumpkin, onion, and apple to a food processor or blender. Add 2 cups of broth or water and pulse until completely smooth.
Pour the soup into a pot and set it over medium heat. Add nutmeg, fresh thyme, salt, and pepper to taste. Bring the soup to a low simmer and simmer 10 minutes or until thickened slightly. Stir in shredded cheddar cheese until melted and smooth. Remove from heat. Sprinkle with apple cinnamon granola, fresh thyme, and serve. 

It’s been two weeks that we moved to the countryside. Even though we often came to this house during the summer, it feels very different waking up in total silence, enjoying the winter sun and cozy nights near the fireplace. 

It’s a new adventure that we started on and can’t wait to see where it will take us. I even got my little studio for my props and photography shooting. No more standing by my little window and chasing the light (well, the light part will be always there :)). Bigger space, plants, and slow countryside life have inspired me even more now, and all I want to do is bake and create new recipes. 

This winter we got some delicious red oranges, and I’ve been using them in salads, for my granola, for additional aroma in my cakes, or just as a morning boost before my breakfast. With the fantastic taste and beautiful color, I had to dedicate a post only to them and make a cake that will represent these winter beauties, their freshness, and their bitter-sweet taste. 

Upside down orange cake, made with spelt flour, covered with orange syrup and some vanilla ice cream is something you need to make while the orange season still lasts. 

The cake itself is very simple and soft, perfect for an afternoon cup of coffee or tea. The syrup gives that sweet contrast to the orange slices and makes the cake even more moist. If you have some vanilla ice cream, combine the cake with a spoon or two and enjoy the weekend ahead. 

Upside down orange cake
Marija Gvozdenovic

INGREDIENTS

Serves 12
Prep.time: 60 minutes
Baking time: 25 minutes

For the cake 

3 large eggs, room temperature

100g brown sugar + 6 tbsp for covering the pan

125ml sunflower oil

125ml plain yogurt

100ml orange juice (from 1 orange or 2 smaller ones)

zest of half orange (previously washed and dried)

250g wholegrain spelt flour

16g baking powder

2 oranges, washed and sliced

FOR THE syrup

5 tbsp brown sugar

200ml water

METHOD

Prepare oranges by washing them well and slicing them. There is no need for pealing. In a smaller saucepan place sugar and water for the syrup. Bring them to boil and place orange slices. Cook them on low heat for 10 minutes until tender. Take the oranges out on a plate and set the syrup aside, as you will use it later.
Preheat your oven at 180 degrees Celsius. In a large bowl, with a hand mixer beat eggs and sugar until foamy. Add the sunflower oil, yogurt, and orange juice. Mix again. Add flour, baking powder, and orange zest and mix again with a wooden spoon or whisk. 
Prepare your baking pan (mine is 26 cm) by lining the bottom of the pan with wet and squeezed baking paper. In this way, your oranges will not burn and will remain juicy. Put 6 tbsp of brown sugar on the base of the baking pan and arrange the orange slices. Pour the cake dough and bake in a preheated oven at 180 degrees for about 25/30 minutes or until the toothpick inserted remains clean.

Wait for about ten minutes and then turn it over. Cover your cake with remained orange syrup and let it cool down. Serve alone or with a spoon of vanilla ice cream. Enjoy!

It's almost Christmas. People around the world are getting ready to hug their family and friends again, gather near the fireplace and once more enjoy this beautiful season. Hearts are full of joy. The smell of cinnamon and orange peels warms up the house. Mothers are baking dozens of cookies and family treats.  Chestnut roasting on an open fire, warm drinks, and family stories. Christmas magic is in the air.
Christmas season makes me think of my childhood and baking cookies with my mom and sisters. The perfume of vanilla powdered sugar, jars of homemade marmalade and our little sticky hands making sandwich cookies. One or two were always eaten during the making process, for the sake of quality testing.
Linzer cookies are traditional Austrian desserts, usually made with almonds or hazelnuts, very soft and delicate. Topped with homemade marmalade, these cookies can stay fresh for days and even get better few days after the baking. For this specific recipe I used cornelian cherry marmalade that my mother makes every year, but you can use any kind of jam/marmalade you want. You can make them in advance and gift them to your family and friends for Christmas.
Scroll for the recipe and add Linzer cookies to your Christmas baking list.
Happy holidays! Make them unforgettable!

Austrian Linzer cookies
Marija Gvozdenovic

INGREDIENTS

Serves 16

Prep.time:

Baking time:

1 large egg

115g unsalted butter

125g ground almonds

250g + 2 tbsp all-purpose flour

100g light brown sugar @eridaniaitalia

1 tsp vanilla extract

1/2 tsp baking powder

pinch of ground nutmeg

1 tsp ground cinnamon

pinch of salt

powdered sugar for dusting

raspberry jam (I used cornelian cherry jam, but any kind of jam works fine)

METHOD

In a bowl mix together butter and sugar, and by using a hand mixer, beat on medium speed until light and fluffy. Add egg and vanilla extract and beat until smooth, about 3 minutes.

In another bowl, mix ground almonds, flour, baking powder, cinnamon, nutmeg, and salt. Add to butter mixture and beat again with a hand mixer on low speed until combined. Form dough into two flattened disks, wrap each with plastic wrap, and refrigerate until firm, at least 1 hour or overnight.

Preheat your oven to 180 degrees Celsius. Have ready 2 baking paper sheets where you will place cookies. Also, you will need a fluted cookie cutter and one smaller cutter for cutting out the top of the cookies.
Roll out your dough (4-5 mm thickness) and cut cookies using a fluted cutter. With a smaller cookie cutter, cut the centers out of half of your cookies (you need an even number so you can make cookie sandwiches). Repeat rolling and cutting, until both pieces of your dough are used.

Bake until the edges are golden, 11-13 minutes, depending on your oven. Remove from oven, place on wire racks until completely cool. Lightly sift powdered sugar over the decorative tops; set aside. Spread a 1/2 tsp of jam on the bottoms of each cookie, and cover with the sugar-dusted tops. Enjoy!