Category:

Dessert

GLUTEN FREE CHOCOLATE BALLS

by Tina Diep January 30, 2016

written by Tina Diep

These little gluten-free energy balls are great if you are craving for something sweet. They are made without added processed sugar, with the sweetness added from dates, shredded coconut, and dark chocolate. They are really easy to make and your kids can help you roll them up and eat them during the process. You can make these any time – they only have 6 ingredients.

Gluten free chocolate balls

2016-01-30 15:49:59

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Nutrition Facts

Serving Size

710g

Amount Per Serving

Calories 3382

Calories from Fat 1805

% Daily Value *

Total Fat 211g

325%

Saturated Fat 151g

754%

Trans Fat 0g

Polyunsaturated Fat 8g

Monounsaturated Fat 38g

Cholesterol 9mg

Sodium 92mg

Total Carbohydrates 378g

126%

Dietary Fiber 65g

259%

Sugars 243g

Protein 37g

Vitamin A

10%

Vitamin C

Calcium

36%

Iron

114%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 260 grams Medjool dates
• 75 grams almond flour
• 6 grams cacao powder
• 25 grams oats
• 150 grams dark chocolate (70% cacao or greater)
• 200 grams unsweetened shredded coconut

Instructions

1. Pit the Medjool dates and cut them up roughly with a knife
2. Put the dates in a bowl with almond flour, cacao powder and oats. Use your hands to mix and gather everything into a big ball, and then reshape into smaller balls about ¾-inch, continuing until there is nothing left.
3. Melt the chocolate by first bringing about 1 inch of water in a small saucepan to boil. Then rest a larger diameter heat-proof bowl on top of the saucepan; making sure the bottom of the bowl doesn’t touch the water in the saucepan. Add chocolate to the bowl, and stir occasionally as the chocolate softens. Remove the bowl from the heat when there are only a few chunks left.
4. Place the shredded coconut in a wide bowl.
5. Use a spoon to dip the small date balls into the chocolate on at a time, transferring each one to the bowl of shredded coconut. Roll and cover each ball with coconut, and transfer to a sheet of parchment paper or wax paper. Continue until all balls are covered with chocolate and shredded coconut.
6. Transfer the balls to the refrigerator and let the chocolate harden. Once they harden, they are ready to be enjoyed anytime. You can store them in an airtight container in the refrigerator.

By DiepLicious

beta

calories

3382

fat

211g

protein

37g

carbs

378g

DiepLicious https://dieplicious.com/

January 30, 2016 0 comment

Breakfast Breakfast & Brunch Cakes and cookies Dessert Vegetarian

FINNISH PANCAKE

by Tina Diep January 19, 2015

written by Tina Diep

When it comes to making brunch, one of my simple pleasures is cooking something that looks and tastes great, but is really easy to make.

It’s hard not to love pancakes for brunch, but if you are like me, you prefer to start with a more savoury breakfast followed by a little something sweet afterwards as a dessert. Making traditional pancakes from scratch can be a little messy and time consuming, so I don’t make them often – and when I do, I make a big batch and freeze the extra. Yes, I have my lazy moments!

Our friends Filiz and Gregg invited us for a delicious brunch a couple of months ago. Filiz (who is a beautiful and very talented artist) baked a Finnish pancake for us, which I have never tried before. It was the most delightful pancake I have ever had. It looks and tastes amazing, yet it differs from traditional pancakes with a more custard-like and spongy consistency. I have since served this dish a few times for big groups of friends and it has always been a hit. It is such an easy dish to make that it would be a shame not to try and make it. Thanks Filiz for the inspiration.

Finnish pancake

2015-01-19 18:02:32

Serves 8

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Nutrition Facts

Serving Size

100g

Servings

Amount Per Serving

Calories 157

Calories from Fat 78

% Daily Value *

Total Fat 9g

13%

Saturated Fat 5g

25%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 90mg

30%

Sodium 351mg

15%

Total Carbohydrates 16g

Dietary Fiber 0g

Sugars 16g

Protein 4g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 3 eggs
• 1/2 cup sugar
• 1 teaspoon salt
• 1 1/4 cups all-purpose-flour
• 2 cups of milk
• 1/4 cup butter

Instructions

1. Preheat oven to 375 °F (230°C)
2. In a medium bowl stir together sugar, flour, and salt. Add in the eggs and milk. Use an electric mixer to beat until well-blended. The batter will be very thin (or at least thinner than traditional pancake batter).
3. Melt the butter in a small pot and spread/coat an oven dish; I use a 10-inch x 6.5-inch oven dish or a big quiche dish. Make sure to cover all the sides and then stir the remaining butter from the oven dish into the batter.
4. Pour the batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.
5. Sprinkle with a little confectioner sugar for decoration and cut into squares or wedges depending on your oven dish and serve with maple syrup and fresh berries.

By DiepLicious

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calories

157

fat

protein

carbs

16g

DiepLicious https://dieplicious.com/

January 19, 2015 1 comment

Danish Cuisine Dessert Gluten free Vegetarian

RHUBARB SOUP WITH ICE CREAM & FIGS

by Tina Diep May 15, 2014

written by Tina Diep

The first time I heard of ‘rhubarb soup’, I was skeptical that was a real dish. I was introduced to it through my Danish friend Anne, who once confused a toilet brush for a dishwashing brush in a demonstration of the ‘American’ kitchen to her visiting mother. Despite her less than stellar reputation around the kitchen, it turns out she can cook – she served us an amazing meal and an even better dessert.

Indeed, rhubarb soup turned out to be one of the best desserts I have ever had.
Rhubarb is in season in early spring, so hurry up and make this dish because it is wonderfully refreshing and really easy to make. I would even stock up my freezer with rhubarb so I can make this dish again.

Rhubarb soup with vanilla ice cream and caramelized figs

2014-05-15 02:23:50

Serves 6

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Nutrition Facts

Serving Size

318g

Servings

Amount Per Serving

Calories 354

Calories from Fat 77

% Daily Value *

Total Fat 9g

13%

Saturated Fat 5g

26%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 32mg

11%

Sodium 64mg

Total Carbohydrates 67g

22%

Dietary Fiber 4g

15%

Sugars 59g

Protein 4g

Vitamin A

10%

Vitamin C

21%

Calcium

23%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Rhubarb soup ingredients

• 2 lbs. (1 kg) rhubarb, cut into 3/4 inch pieces
• 8.8 oz. (250 grams) sugar
• 2 vanilla pods, flaked and vanilla beans scraped
• 10 oz. (300 ml) water

Caramelized figs ingredients

• 3 dried figs
• ½ tablespoon butter
• 6 scoops vanilla ice cream
• 6 sprigs of mint

Instructions

1. Clean and cut the rhubarb into 3/4 inch pieces, and throw it in a pot with water, sugar, whole vanilla pods and scraped vanilla beans. Heat the mixture in the pot and let simmer for about 10 min.
2. Strain the rhubarb liquid (the ‘soup’) into a bowl, and transfer the rhubarb pieces that are retained (the ‘compote’) into another bowl, removing the vanilla pods. Let both bowls cool off in the refrigerator for a few hours or over night.
3. Cut the stems off the figs and flatten each fig so the stem is centered. Cut the figs into small “pizza slices” for a consistent look. Heat the butter in a small pan and sauté the figs for a few minutes or until browned. Transfer to a plate lined with paper towel.
4. Divide the cold rhubarb soup into six bowls or deep plates, and add the compote on top with a scoop of vanilla ice cream. Sprinkle with caramelized figs and garnish with a sprig of mint.

By DiepLicious

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calories

354

fat

protein

carbs

67g

DiepLicious https://dieplicious.com/

May 15, 2014 0 comment

Central American Cuisine Dessert Mexican Cuisine Vegetarian

COCONUT FLAN

by Tina Diep January 7, 2014

written by Tina Diep

My first experience with flan could best be described as love-at-first-taste. For years thereafter it has been among my favorite dessert dishes to serve my friends and family. Aside from being very easy to make, flan tastes ridiculously good and looks impressive as well. You can make it a day or two ahead of time and just store it in the refrigerator until about 15 minutes before serving. It’s great with a cappuccino or a little glass of good dark rum. This recipe makes 12 servings of flan.*

Coconut flan

2014-01-24 04:08:15

Yields 12

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Nutrition Facts

Serving Size

123g

Yields

Amount Per Serving

Calories 247

Calories from Fat 65

% Daily Value *

Total Fat 7g

11%

Saturated Fat 4g

22%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 78mg

26%

Sodium 88mg

Total Carbohydrates 38g

13%

Dietary Fiber 0g

Sugars 37g

Protein 6g

Vitamin A

Vitamin C

Calcium

16%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Caramel ingredients

•1 cup (236 ml) of sugar

Flan ingredients

• 2 ½ cups (591 ml) whole milk (or heavy cream)
• 1 (14 oz.) / (397 g) can sweetened condensed milk
• 4 large eggs
• ¼ (60 ml) cup unsweetened shredded coconut
• 3 tablespoons dark rum (optional)

Tools

• 12 (4 oz.) ramekins
• blender

Caramel directions

1. Add sugar in a small heavy saucepan over medium heat. Let the sugar slowly melt without stirring and swirl the pan occasionally to even the caramel color until it turns a dark amber.
2. Immediately pour the caramel into the ramekins and swirl the caramel to coat the bottom (the caramel will harden right away). Set the ramekins in a large roasting pan.

Flan directions

1. Preheat the oven to 350 °F (175 °C).
2. Combine in a blender the whole milk (or heavy cream for a creamier version) with condensed milk, eggs, coconut flakes and rum. Blend for about 2-3 minutes for a coconut crunchy texture or blend until smooth for a traditional flan.
3. Divide the flan mixture among the ramekins.
4. Add hot water to the roasting pan so that the water bath submerges each ramekin about halfway up the side. Bake for about 1 hour to 1 hour 15 minutes, or until the flan is just set but still wobbly in the center.
5. Just before serving, run a small, thin knife along the edge of each ramekin, cover with the serving plate, and flip upside down. The flan will come out easily onto the serving plate, and the caramel will run along the sides.

Notes

* Tip: I freeze what I can’t eat and take it out when I just want a little sweet dessert. I often have friends stopping by for dinner so pulling out a last minute flan is a pleaser.

By DiepLicious

beta

calories

247

fat

protein

carbs

38g

DiepLicious https://dieplicious.com/

January 7, 2014 0 comment

Christmas dishes Danish Cuisine Dessert Vegetarian

RISALAMANDE WITH CHERRY SAUCE

by Tina Diep December 12, 2013

written by Tina Diep

Risalamande means ‘rice with almonds’, and is a grand Danish Christmas dessert tradition. While not overly sweet, it is quite filling and can be challenging to eat after gorging on a heavy Danish Christmas dinner. However – it’s tradition and I love it.
Growing up, it wasn’t just the Christmas presents we looked forward to, but all the fun games and traditions as well. For example, one tradition is to sing, hold hands and dance in a circle around the Christmas tree (with lit candles on the tree!). The risalamande tradition is part of a game as well. The Danes take unevenly chopped almonds with the skins removed and mix them into the rice pudding, making them almost invisible. Aside from the partially chopped almonds, one whole almond is mixed in. Whoever finds the whole almond wins a prize.

This requires eating the risalamande carefully so you don’t accidentally chew the prize almond. It is also an unspoken (if somewhat cruel) rule that if you find the prize almond, you hide it as long as you can (in your mouth or into a napkin, for example), so that everyone else keeps eating. As kids, one year my brother got sick from eating too much because he really wanted the prize almond – of course my father had been hiding it the whole time.
You can make the rice porridge the day before and then stir in the almonds and whip cream right before serving.

Risalamande with cherry sauce

2014-01-24 03:29:08

Serves 6

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Nutrition Facts

Serving Size

468g

Servings

Amount Per Serving

Calories 572

Calories from Fat 170

% Daily Value *

Total Fat 20g

30%

Saturated Fat 6g

30%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 27mg

Sodium 84mg

Total Carbohydrates 90g

30%

Dietary Fiber 4g

16%

Sugars 62g

Protein 13g

Vitamin A

36%

Vitamin C

19%

Calcium

29%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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RISALAMANDE INGREDIENTS

• 4.4 oz. (125 grams) rice (I use Arborio rice, as it has short and thick grains perfect for rice
pudding)
• 4 ¼ cups (1000 ml) whole milk
• 2 vanilla bean pods
• 4.4 oz. (125 grams) almonds, skinned* and chopped
• 4 tablespoons sugar
• 1 ¼ cups (300 ml) heavy cream, whipped

CHERRY SAUCE (4-6 servings)

• 1 ½ pounds pitted cherries, fresh or frozen are preferred but brined works as well.
• 1 cup of sugar
• 1 vanilla pod, flaked, and vanilla beans scraped
• 2 cups of water
• 3 tablespoons corn starch

RISALAMANDE DIRECTIONS

1. Add the rice and milk to a large stock pot/Dutch oven.
2. Cut the vanilla pods halfway along the stem, scrape out the vanilla beans and add the beans and pods in the pot with rice and milk. Let it simmer at low heat under a lid for about 40-60 minutes or until the rice porridge is just about done. Stir occasionally to prevent the rice from burning to the bottom. I usually turn off the heat when there is still a tiny bit of liquid on the top.
4. Leave it to cool completely and store it in the refrigerator. I usually make this part the day before I serve it.
5. The day of serving, whip the heavy cream and sugar together into a thick whipped cream. Stir the almonds and the whipped cream together with the rice porridge (don’t forget to add the whole ‘prize’ almond in the mix).

CHERRY SAUCE DIRECTIONS

You can make the cherry sauce the day before as well and just reheat it in the pot, or make it right before serving.
Set some time aside to pit the cherries, as it can be a little time consuming unless you buy them frozen or brined.
1. Bring the cherries, sugar and flaked pods and beans to a simmer for about 15 min.
2. Dissolve the cornstarch in enough water to make a thin paste and slowly add it to the cherry sauce. Stir constantly until it thickens. Remove the vanilla pod.
3. Serve the cherry sauce over cold risalamande.

Notes

*To skin the almonds, boil some water and pour over the almonds. Let them sit for a few minutes in the hot water, then drain and rinse with cold water. The skin will slowly loosen and will be easy to remove (if the skin is still hard to remove, repeat the process again).

By DiepLicious

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calories

572

fat

20g

protein

13g

carbs

90g

DiepLicious https://dieplicious.com/

December 12, 2013 6 comments

Dessert Post

CHOCOLATE TART WITH MASCARPONE CREAM & FRESH BERRIES

by Tina Diep July 12, 2013

written by Tina Diep

Here is an easy dessert recipe that will impress your friends.

CRUST INGREDIENTS (makes 8 small (3 ½”) or 1 standard pie size):

2 cups / 475 ml almond flour
2 tablespoons cocoa powder (sifted)
4 tablespoons maple syrup
½ cups / 125 ml coconut oil, melted

FILLING INGREDIENTS:

1 cup / 230 ml of mascarpone cheese
1 cup / 230 ml of whipping cream
1 teaspoon vanilla extract
Fresh berries such as strawberries, blackberries and blueberries

CRUST DIRECTIONS:

To make the crust, preheat the oven to 350 ⁰F / 175⁰C.
Add all the crust ingredients together in a bowl and mix well until you get a crumbly and slightly sticky dough.
Press the dough into the pie pans and use a fork to prick the bottom of the dough. Bake for 15-20 min. or until it starts to brown.
Remove from oven and let cool before adding the toppings.

FILLING DIRECTIONS:

Add all the filing ingredients together and whisk until thick soft peaks form. You can make this up to 4 hours ahead of time – just cover and refrigerate.
Fill the tart with the filling and top with fresh berries.
Serve with your coffee or favorite port wine.

Danish version

Her er en nem dessert opskrift der vil imponere dine venner.

CHOKOLADEBUND INGREDIENSER:

(8 små tærteforme af ca. 9 cm eller 1 stor alm. tærteform)

4 ¾ dl mandel mel
2 spsk kakaopulver (sigtet)
4 spsk ahornsirup
1¼ dl smeltet kokosolie

FYLD INGREDIENSER:

2 1/3 dl mascarpone (ost)
2 1/3 dl piskefløde
1 tsk vaniljesukker
friske bær såsom jordbær, brombær og blåbær

FREMGANGSMÅDE AF CHOKOLADEBUND:

Forvarm ovnen til 175⁰.
Bland chokoladebunde ingredienserne sammen i en skål og bland godt sammen, indtil du får en smuldrende og lidt klistret dej.
Tryk dejen i tærteformene og bruge en gaffel til at punktere bunden af dejen. Bag i ca. 15-20 min. eller indtil det begynder at brune.
Tag dem ud af ovnen og lad dem afkøle før du tilføjer fyldet.

FYLD:

Pisk mascarpone, piskefløde og vanilje sukker indtil det bliver til en tyk skum. Du kan gøre forberede dette op til 4 timer før servering – Dæk skummet til og opbevar det i køleskabet.
Fyld tærtebundene med skum og pynt med friske bær.
Serverer desserten med din kaffe eller yndlings portvin.

July 12, 2013 4 comments

Dessert

SPONGY CARROT CAKE with caramelized crust

by Tina Diep June 13, 2013

written by Tina Diep

This carrot cake is amazingly good – spongy and very flavorful. A simple recipe, but a little bit more fancy than a traditional cake. It comes out with a crispy sugar caramelized crust that is so good that frosting isn’t even necessary – it has been a success either way. I have promised friends and family to post this recipe, which has been adapted from allrecipes.com.

CARROT CAKE 9-inch springform (24cm)

CAKE INGREDIENTS:

4 Eggs
1 ¼ cups (300 ml) of sunflower oil
2 cups (475 ml) white sugar
2 teaspoons vanilla extract
2 cups (4 75 ml) all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cardamon
3 cups (700 ml) grated carrots
1 cup (235 ml) chopped walnuts/pecan nuts
½ cup (125 ml) of raisins

FROSTING INGREDIENTS:

½ cup (115 grams) butter, softened
8 ounces (225 grams) cream cheese, softened
1.5 cups (350 ml) confectioner’s sugar
1 teaspoon vanilla extract

DIRECTION:

Preheat the oven to 350^oF (175^oC). Grease the 9-inch springform.
In a large bowl, beat together the eggs, oil, sugar and vanilla extract until well mixed. Sift and add the flour, baking soda, baking powder, salt and cinnamon. Stir in the carrots, and fold in the nuts and raisins. Pour the mix into a springform lined with baking paper.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the springform pan for 10 minutes, then turn it out onto a wire rack and cool completely.
(Optional) Make the frosting in a medium bowl by combining the butter, cream cheese, confectioners’ sugar and vanilla extract. Beat until the mixture is smooth and creamy. Add the frosting on the cake, place it on a cake stand, and it is ready to serve.

Danish version

GULERODSKAGE 24 cm springform

KAGE DEJ:

4 æg
3 dl solsikke olie eller raps olie
4 ¾ dl sukker
2 tsk. vanilje sukker
4 ¾ hvedemel
2 tsk. bagepulver
½ tsk. salt
2 tsk. stødt kardamomme
7 dl revet gulerod
2 1/3 dl hakket pekan nødder eller valnødder

GLASUR:

2 1/3 dl blødt smør
225 g flødeost (Philadelphia ost)
6 dl flormelis
1 tsk. vanilje sukker

FREMGANGSMÅDE:

Forvarm ovnen til 175 ^oC. Pensl en springform med smør og drys med mel.
Pisk æg, olie, sukker og vanilje sukker godt sammen i en stor skål. Si og rør mel, bagepulver, salt og kanel i dejen. Tilsæt de revne gulerødder og rør forsigtigt valnødderne i dejen. Hæld dejen i det smurte fad.
Bag kagen i den forvarmede ovn i ca. 50-60 minutter, eller indtil kagen er bagt i midten. Du kan evt. teste om kagen er bagt ved hjælp af en tandstik. Prik dejen i midten og hvis dejen hænger ved skal den bages lidt længere og ellers er den færdig. Tag kagen ud af ovnen og lad den hvile i springformen i 10 minutter. Vend derefter kagen ud på en rist og lad den afkøle.
Glasur: Pisk smør, fløde ost, flormelis og vaniljesukker godt sammen. Pisk indtil blandingen er glat og cremet. Fordel glasuren på gulerodskagen.

June 13, 2013 4 comments

Dessert

APPLE AND BLACKBERRY PIE

by Tina Diep December 9, 2012

written by Tina Diep

Apple Blackberry pie My good friend Estelle is an awesome baker. She is an expert in crust, and whether it is for a pie or for a quiche, she knows how to work the dough better than me. She once made this beautiful apple pie with blackberries, and it was the best that I have ever had. I got my hands on the recipe and I am now sharing it with you. I have to admit that I didn’t have enough apples at home, so this pie is more flat than the recipe creates. It is however still good, we enjoyed it for Thanksgiving. If you want to skip the blackberries, add ½ pound of apples.

BUTTER PIE DOUGH (DOUBLE CRUST)

INGREDIENTS:

2 cups unbleached all-purpose flour
1/4cup granulated sugar
1/2 tsp salt
1/2 lb, (2 sticks) cold unsalted butter, cut into 1/4-inch cubes
1/4 cup cold water, or as needed

DIRECTIONS

Mix the flour, sugar, and salt in a medium bowl.
Using a pastry blender, cut in the cold butter until the mixture is crumbly, with a few course pieces no bigger than peas.
Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
Gather up the dough, cut in half, pat each into a ball, and flatten each into a thick disk. You can use the dough immediately.

APPLE BLACKBERRY PIE

INGREDIENTS:

Use pastry for double crust pie (above)
2 lbs apples (5 large)
1/2 lb of blackberries
3/4 cup sugar
2-3 tbsp all purpose flour (or 2 tbsp quick cooking tapioca). Estelle uses the Kraft brand tapioca.
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp salt

DIRECTIONS:

Preheat oven to 400F.
Peel, core and slice apples 1/2 ” thick.
In a large bowl toss all ingredients. Let stand for 10 minutes.
Line pie pan with crust, fill with fruit and dot top with butter.
Cover with top crust, fold under around the edges and cut vents.
Brush top with milk or cream and sprinkle with sugar and cinnamon.
Bake for 30 minutes. Reduce the heat to 350F and cook for another 30-45 minutes until the apple is tender when poked with a knife through vent.
Cool completely and serve. To serve warm re-heat in a 350F oven for 15 minutes. Can be kept for 2-3 days at room temperature.

December 9, 2012 1 comment

Danish Cuisine Dessert

DANISH AEBLESKIVER (APPLE SLICES)

by Tina Diep October 30, 2012

written by Tina Diep

Last weekend hurricane Sandy decided to stop by and I was forced to stay inside. The nasty cold, rainy and grey weather made me crave for aebleskiver. They are a Danish Christmas treat and means apple slices. They are usually served with sugar and jam. The name came from when they used to put sliced of apples in the treats. Today they are mostly made without the apples. They are a cross of a doughnut hole and a fluffy pancake and are made on the stove on a special cast iron pan. You can buy the aebleskiver pan on the Internet I found mine through Amazon

I find them DiepLicious.

The recipe says it is made for 4 persons, but I got about 26 big aebleskiver out of the dough. One person would eat between 3-5 pieces.

Preparation Time 30 min.

Cooking time 20 min.

INGREDIENTS:

300 g White flour
2.5 g Sea Salt
9 g White Sugar
1 teaspoon Cardamom
1 teaspoon Baking soda
Juice from half an orange
Zest from a whole orange
3 Eggs
400 g Buttermilk
41 g Sunflower Oil
Confection Sugar for garnish

DIRECTIONS:

MIX flour, sea salt, sugar, cardamom, baking soda and orange zest in a bowl.
Separate the egg yokes and whites in separate bowls. Make sure that there are no egg yokes in the bowl with egg whites. If there is then you need to toss it out and start again.
WHIP egg yokes and buttermilk together and mix it with the flour mix.
Add the sunflower oil and orange juice and let the dough rest for 30 min.
Whip the egg whites until they are stiff enough so you can turn the bowl upside down. Carefully mix in the egg whites with the rest of the dough.
HEAT the aebleskiver pan up on medium heat and pour a little bit of oil in the pan for the first load of aebleskiver. It won’t be necessary for the rest of the batch.
Pour the dough into the holes of the pan and turn them around with a toothpick or a fork when the dough starts to get stiff and the edges starts to rise. Turn them a few times to make sure that they are fully baked. You can test them by poking them with a toothpick. If the dough sticks to the toothpick they need a little bit more time on the pan.
KEEP them warm in in the oven.
SERVE them with jam and sugar. Drizzle with confections sugar.

TIP: You can throw them in the freezer and heat them when you want to eat them.

October 30, 2012 2 comments

Dessert

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