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Tahini Bundt Cake With Kiwi Glaze

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

It’s Saint Patrick’s Day on Sunday, so I have a little treat for you guys. A tahini budt cake with a very delicious kiwi glaze. It has to be something green, right?

I used the last of our homegrown kiwis for this glaze. I love having kiwis because they hold very well during the Winter. Leave it in a cold place and they’ll be good until Spring. Isn’t it great to have some homegrown fruits available during the Winter?

We don’t have a huge garden but it’s better than nothing. In fact, you don’t need a lot of space to grow your own food. Even a balcony works for a lot of produce. My mission this year is to expand the garden to my balconies. I have two, one facing East and one facing West, so I can have some produce on one and some on the other, depending on what each plant prefers.

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

Let’s get back to the tahini bundt cake.

I love any kind of bundt cake really. But tahini bundt cake is so special I’m wondering if it is my favorite so far? Probably yes! Every bite is so full of flavor. I made this cake with oil, not butter. We all know butter adds amazing taste but oil in cakes adds softness and keeps the cake moist for a longer time. This time I added olive oil, instead of plain vegetable oil, because it adds such a nice flavor and goes so well with tahini.

Even when I make my own tahini paste I use olive oil. It just makes it taste so much better! Trust me, it’ GOOD 🙂

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

Okay, I’m ready to share the recipe. Are you excited? I sure am! And Happy Saint Patrick’s Day everyone 😀

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Tahini Bundt Cake With Kiwi Glaze

Course Dessert
Keyword bundt cake, cake
Prep Time 20 minutes
Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 10 minutes

Ingredients

Tahini Bundt Cake

  • 2 large eggs room temperature
  • 3/4 cup sugar
  • 1/2 cup olive oil
  • 1/2 cup tahini paste
  • 3/4 cup milk room temperature
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp vanilla seeds

Kiwi Glaze

  • 3 small ripe kiwis
  • 3/4 cup icing sugar
  • 1/4 cup heavy cream

Instructions

Tahini Bundt Cake

  1. Preheat the oven to 170°C. Grease a 6 cup bundt cake pan with butter or cooking spray.

  2. Place the eggs and sugar in a large mixing bowl. Beat together at high speed until the mixture gets fluffy.

  3. Add oil, tahini paste, and milk and mix at medium speed just to combine.

  4. Add baking powder and vanilla seeds and mix on medium speed again just to combine.

  5. At the end add flour and mix on low speed to combine.

  6. Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

  7. Remove from the oven and leave the cake in the pan. Cover with a cloth and leave to rest for 10-15 minutes. This will make the cake come out easily.

  8. Remove from the pan and leave to cool down before glazing.

Kiwi Glaze

  1. Blend kiwis in a blender. Pour the pureé in a bowl and add icing sugar. Whisk until well combined. Add heavy cream and mix again. 

  2. Pour the glaze over the cooled tahini bundt cake

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

Lime Poppy Seed Elderflower Cake Roll

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

It’s finally here and almost over – the season of elderflowers. I’m in heaven! The smell of those amazing flowers everywhere I go..uhm, so good!

I was thinking about making a cake with elderflowers, but then I changed my mind and challenged myself to make a elderflower cake roll. Weird, but I’ve never made a cake roll. My mum makes amazing cake rolls, so why even bother 🙂 She gave me her cake roll sponge recipe and I tweaked it a little and make a delicious elderflower mascarpone filling. I added lime and poppy seeds to the sponge to make the basic recipe even more yummy 😀

Thanks mom for this super simple recipe!

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.This poppy seed elderflower cake roll is a delicately light spring tea-time treat. This poppy seed elderflower cake roll is a delicately light spring tea-time treat. This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

There are actually (at least) two ways you can scent your filling with elderflowers.

  1. Cooking the cream: That’s a faster way, but it involves cooking. You place elderflowers in a pot and cover it with cream. It needs to cook for about 10 minutes, but the cream should not boil.
  2. Infusing the elderflowers in cream. This method takes longer, but you infuse the eldeflowers in cream and leave it in the fridge for one day and the cream will get a nice scent of elderflowers. So no work at all.

Both of this methods are simple and basically give the same delicious result 🙂

I made elderflower panna cotta a while ago and used the first method, because you’re cooking cream anyway. Panna cotta was sooo good, you should definitely try it! Use a basic recipe and cook the eldeflowers in the cream for ten minutes. Together with some fresh strawberries it’s an amazing no bake dessert for the hot days 🙂

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

I hope you all have a lovely weekend!

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Lime Poppy Seed Elderflower Cake Roll

Ingredients

Lime Poppy Seed Sponge

  • 1/2 cup sugar (100g)
  • 1/2 cup all-purpose flour (80g)
  • 4 TBSP ground poppy seeds (20g)
  • 6 eggs
  • zest of one lime
  • juice of 2-3 limes

Elderflower Cream Filling

  • 500 ml whipping cream chilled
  • 250 g mascarpone cheese
  • 1/2 cup honey
  • 2 TBSP lime juice

Instructions

Lime Poppy Seed Sponge

  1. Separate eggwhites from the yolks and beat them until they form a firm peak (When you turn the whisk upside down eggwhites should hold, but the tips should fold back.)

  2. Add sugar and beat for a minute or two.

  3. Add egg yolks and beat them in.

  4. Add flour, poppy seeds and lime zest and use the lowest setting of the mixer to fold it in or use a spatula and do it manually.

  5. Transfer the mixture to the baking tray and bake for 10 minutes.

  6. Remove from the oven. Place a clean tablecloth on a flat surface and place the baked sponge on the tablecloth top side down, leaving the baking paper on. Roll in the cloth.

Elderflower Cream Filling

  1. Cold method: In a big bowl cover elderflower heads with whipping cream and leave to infuse for 24 hours in the fridge. After 24 hours run the cream through a fine sieve to remove the elderflower heads.

  2. Warm method: Place elderflower and cream into a pot and cook on low heat for ten minutes. Don't let the cream boil! Leave to cool to room temperature, then remove the elderflower heads and leave in the fridge overnight.

  3. Both methods:

  4. Whip the cream just befor entirely firm.

  5. Use a fork to cream the mascarope cheese.

  6. Add mascarpone and honey to the whipped cream and use the lowest settng to incorporate it in the whipping cream.

  7. Add lime juice and use a spatula to mix it in.

Assembly

  1. Once the sponge is cool unroll and carefully remove the baking paper.

  2. Juice 2 -3 limes and use the juice to soak the sponge.

  3. Frost with elderflower mascarpone cream and tighly roll.

  4. Leave in the fridge for an hour for easier cutting.

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

Macerated Strawberry Chocolate Cake

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

So, guys, it’s my birthday!

I only have one more year before I enter a new decade.

My wishes for me:

  • Cook more delicious foods and try lots of new combination.
  • Be the best mum to my precious baby, that’s still hiding in my belly.
  • Love every moment with my husband and our little one.
  • Take time for my friends and also for myself.
  • Continue being happy and positive.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy. This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

Enough about me, let’s talk CAKE!!!

I couldn’t resist but making something chocolaty with strawberries and cream. Anyone else anxiously waiting for fresh straberries from the garden? We have a few strawberry plants and I can’t wait for them to grow fresh little fruits.

I’m not a big fan of heavy cakes, with heavy buttery fillings. That’s why I love using whipping cream in cakes. Remember the chocolate hazelnut pavlova? I think it makes cakes light and fresh, especially if you add some fresh fruits. I used plain whipping cream without sugar or anything, but you can add a little icing sugar or some vanilla.

This sponge is rich and decadent on its own and doesn’t need a heavy filling anyway!

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

The sponge I used in this strawberry chocolate cake is one of the best if not the best chocolate sponge I’ve ever tried. The amazing recipe is by Add A Pinch. I changed it just a little, so I’m posting my version of her delicious recipe. The recipe contains a little less sugar and the layers are thinner so they can hold the light whipped cream filling. Seriously you need to try either my or her version, both are yummy!!

Now, about strawberries. Have you tried macerated strawberries, yet? They are simply the most delicious thing. Adding a little honey makes them obviously a little sweeter, but brings the juices and creates a lovely sauce. Imagine that over icecream.

Um, de-li-cious!!!

I was feeling a little playful with this cake, so I made some chocolate rhubarb truffles. Super simple, but so good! They are made of sponge and rhubarb jam only 😀 Last year we had loads of rhubarb so I tried making my own rhubarb jam and I’m telling you I’m making it again this year.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy. This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

I made this cake a day ahead, but it’s already half gone and it’s not even noon on my birthday 😛 Luckily I have my mum making me more sweets today!

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.
5 from 1 vote
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Macerated Strawberry Chocolate Cake

Total time includes cooling time.

Sponge recipe adapted from The Best Chocolate Cake Recipe Ever recipe by Add A Pinch. Link in the text!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours

Ingredients

Chocolate Sponge

  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3/4 cups cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 tsp vanilla seeds or vanilla extract
  • 1 cup boiling water

Honey Macerated Strawberries

  • 200 g fresh strawberries
  • 2 1/2 TBSP honey

Chocolate Rhubarb Truffles

  • chocolate sponge from one of the 7 inch tins
  • rhubarb jam (or strawberry jam) (40g jam per 100g sponge)

Other

  • 300 ml cold whipping cream

Instructions

Chocolate Sponge

  1. Preheat the oven to 180 °C. Butter four 7 inch baking tins.

  2. Add flour, sugar, baking powder, baking soda and salt to a stand mixer bowl and whisk through to combine.

  3. Add milk, eggs, vegetable oil and vanilla seeds and mix on medium speed until well combined.

  4. Change mixer speed to low and slowly add boiling water to the mixture. It will get quite liquid, but that's what makes it moist and rich in the end.

  5. Pour the mixture into four baking tins and bake for about 25 minutes or until the toothpick comes out clean.

  6. Leave to cool in the baking tin for 10 minutes then remove form the tin and leave in a cool place to cool completely. Once it is room temperature, you can place it in the fridge to continue cooling.

Honey Macerated Strawberries

  1. Thinly cut strawberries and place them in a bowl. Add honey and mix well, so the honey coats all strawberries.

  2. Leave to macerate in the fridge until you are ready to assemble the cake, but at least an hour.

Chocolate Rhubarb Truffles

  1. Take one cooled chocolate sponge and use your fingers to turn it into crumbs. Add 40g rhubarb jam per 100g of sponge and incorporate it in the crumbs. Shape 1 cm balls using the palms of your hands. The mixture shouldn't be too sticky, but moist enough to hold the shape of a ball. 

  2. Place in the fridge until you are ready to assemble the cake.

Assembling The Strawberry Chocolate Cake

  1. Whip whipping cream until it forms stiff peaks. Place it in a piping bag with a round or a star nozzle.

  2. Place one sponge on a serving tray and pipe one layer of whipped cream in the middle, leaving one centimeter of uncovered sponge at the edge. Pipe small balls of cream one centimeters away from each other on the edge. Place chocolate rhubarb truffles between the cream balls.

  3. Top with one third of honey macerated strawberries.

  4. Continue in the same way for the remaining two layers.

  5. Refridgerate for at least an hour before serving.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

Dried Fig & Blood Orange Tart

One of the best flavor pairings – dried figs and orange in a perfect Valentine’s day dessert – a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

It’s almost Valentine’s day. 

Me and my husband don’t really celebrate it, but this year we made plans to have dinner with two our friends, so we’re having a double date. They are cooking the main dish, we are making dessert. And I think this pie is perfect for the occasion. Only change I’ll have to make is the crust, because my friend is gluten free. I’ve never made a gluten free chocolate tart crust before, so any suggestions are welcome 🙂 If I manage to do a nice one, maybe I’ll even add the recipe here.

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

First of all, I’m in love with the dried fig and orange combo. Blood orange or regular orange, both is super delish! I tried it for the first time in a smoothie. I was combinig these two just because I had nothing else to put in and it sounded like a great combination. Yes, yes, you’re missing a lot if you’re never tried those two together. I mean it! Go ahead, make this blood orange tart or simply take an orange and eat it next to a fig. How is it? Are you loving me right now? 😉

  One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

Okay, so I was thinking about what to make for Valentine’s day. I’ve shared a brownie recipe last year, this year I wanted something more fruity. Yesterday we celebrated the death of our greatest poet, which is also the biggest cultural holiday in Slovenia. We had a big celebration in the town where he lived, just a couple of kilometres from my village. Wow, way too many people, I had to hug my belly to protect it from the accidental bumps.

This poet liked to give out dried figs to the children. One of his nicknames was also Dr. Fig, for that reason. So I used figs as an insiration and added the oranges, because AGAIN they are perfect for each other 🙂 Of course I couldn’t go without just a tinsy bit of chocolate, so I not-so-secretly added some cocoa powder to the crust.

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

I’m absolutely in love with the color of the curd. I know, you’d expect a red color, especially if you look at the red juice from the orange, but the eggs and butter make it a more pale yellow to orange color. So it might look like an orange, not blood orange tart. The oranges I got were not red all the way through, if you try with oranges that have a completely red flesh you might get a slightly different result. But the eggs and butter will still make it pale. I think it’s such a romantic color, but I’m probably under pregnancy hormones influence 😛

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

Now let’s make a blood orange tart with dried fig jam and have the best Valentine’s day ever!

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Dried Fig & Blood Orange Tart
Makes one 22 or 25 cm (9 or 10 inch) tart.
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Chocolate crust
  1. 1 1/3 cup (190 g) all-purpose or wholegrain wheat flour
  2. 1/2 cup (55 g) icing sugar
  3. 1/4 cup (25 g) cocoa powder
  4. 1/4 tsp salt
  5. 140 g cold butter, cubed
  6. 1 egg, cold
Dried Fig Jam
  1. 2/3 cup dried figs, hard stem removed and quartered
  2. 1 cup 100% apple juice
Blood Orange Curd
  1. 3 large eggs + 2 egg yolks
  2. 3/4 cup freshly squeezed blood orange juice
  3. 1/2 cup (100g) granulated sugar
  4. zest of one big orange
  5. 150 g room temperature butter, cubed
Instructions
  1. Chocolate Crust: Preheat the oven to 190°C.
  2. In a food processor, mix toghether dry ingredients. Add butter and pulse about 10-15 times to get dry crumbs. Add the egg and pulse just unil the dough starts to come together, but does not form a ball. Gently form a ball with your hands, no kneading is needed. Wrap into plastic foil and leave to rest in the fridge for 30 minutes.
  3. After 30 minutes roll the dough into a circle of the diameter of your tart tin + two times the height of the sides. (My tin is 25 cm + 2,5 cm height, so I rolled it out to 30 cm). For easier rolling place a slightly wet teatowel on the counter, then baking paper over it, then the dough and another piece of baking paper. This way the dough doesn't stick to the rolling pin and the teatowel prevents the baking paper to slip. If you notice the dough is starting to stick to the baking paper, flour it lightly.
  4. Transfer the crust to a buttered tart tin, cut away the excess dough. Make a few holes in the bottom with a fork, cover with tin foil and place baking weights (I use old coins) over the foil.
  5. Bake for 20 minutes, then uncover and bake for 10 more minutes.
  6. Leave to cool in the tin, before taking out or you might break the crust.
  7. Dried Fig Jam:
  8. In a small sauce pan, soak dried figgs in apple juice for 15 minutes: After that bring to a boil, then simmer for 20 minutes. Transfer the mixture to a food processor or a blender and mix. I prefer the jam to still have a small pieces of figs, but you can mix it all the way to a smooth jam. At first, the jam will look a little too runny, but will thicken while it cools.
  9. Blood Orange Curd: Place eggs, egg yolks, orange juice, orange zest and granulated sugar in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. Leave water so simmer on medium while whisking the egg mixture for 15-20 minutes or until it starts to thicken and it reaches 75°C (170°F).
  10. Remove the bowl from the sauce pan and whisk in butter, a few cubes at a time.
  11. Cover the bowl and leave to cool.
  12. Assembly: Spread fig jam over the cooled crust and pour over cooled blood orange curd.
  13. Leave to set in the fridge for at least 6 hours or better overnight.
Notes
  1. The fig jam recipe is sightly adjusted from the Fig Butter recipe by Stephanie Cooks.
Use Your Noodles https://www.useyournoodles.eu/
One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! Click to find the whole recipe or pin and save for later!

Beet Chocolate Cupcakes with Honey Cream Cheese Frosting

Even if you hate beets you’re gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Ah, yes. The beet chocolate cupcakes… I love using fruit and veggies for a the liquid substite in muffins and cupcakes. Remember the Pumpkin Cupcakes with Cashew Cream Cheese Frosting? I used pumpkin there, but here I’m using beets 😀

Fruit and veggie purées make cupcakes so soft and moist and in my experience they last longer before going dry. So perfect for baking them in advance 🙂

I know they don’t look very Christmasy, but hey… chocolate… who doesn’t love anything with chocolate on Christmas 🙂 or at any other time for that matter 😛

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

This Christmas I’m off cooking duty. We’re invited to my mum and dad’s on Christmas Eve and to my husband’s relatives on Christmas Day. Although I obviously love cooking it feels nice not having to prepare tons of food. We’ll only be making the traditional nut roll, everything else is done already. And then I can rest and enjoy the holidays! 

I’ve been feeling very well these last couple of months, but pregnancy does a take some toll on my energy. Working hard these days before Christmas I think me and the little one deserve a little time off 😀 Thank god for mums!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Okay, back to the cupcakes!

You can actually make any other frosting if you prefer something else, but I’m a big fan of cream cheese frosting and honey. So I joined those two and I love how great the this sweet and sour frosting pairs with the earthy chocolaty taste of the beet chocolate cupcakes.

Yup, good life!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Let’s do some baking!

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Beet Chocolate Cupcakes with Honey Cream Cheese Frosting
Yields 20
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
Beet Chocolate Cupcakes
  1. 2 cups all-purpose flour
  2. 1 tsp baking soda
  3. 2 tsp vanilla
  4. 3 TBSP cocoa powder
  5. 4 eggs
  6. 1 cup brown sugar
  7. 2 TBSP sunflower oil
  8. 2 cups beetroot purée
  9. 2 TBSP lemon juice
Honey Cream Cheese Frosting
  1. 200 g cream cheese, room temperature
  2. 150 g soft butter
  3. 2 tsp vanilla
  4. 5 TBSP icing sugar
  5. 3 TBSP honey
Instructions
  1. Beet Chocolate Cupcakes: Preheat the oven to 170 °C.
  2. In a large mixing bowl combine flour, baking soda, vanilla and cocoa powder.
  3. In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, brown sugar and sunflower oil on a medium speed until well combined.
  4. Add beetroot purée and lemon juice and blend again.
  5. Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
  6. In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until stiff.
  7. Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
  8. Divide the batter among 20 paper lined muffin cups, filling about 3/4 full.
  9. Bake in the preheated oven for about 20 - 25 minutes, until the toothpick comes out clean.
  10. Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
  11. Honey Cream Cheese Frosting: To make the frosting, take crwam cheese, soft butter and vanilla and beat until the mixuture becomes fluffy and has a much lighter color.
  12. Gradually add icing sugar and honey and mix until well combined.
  13. If the frosting looks too runny, rerigirate it until it has the right consistency.
  14. Assembly: When the cupcakes have cooled completely, spread the frosting over them and sift over some cocoa powder.
Notes
  1. To make homemade beetroot purée you can either purée cooked or roasted beetroot. For roasting I'm wrapping whole beetroot in foil and remove the skin afterwards.
Use Your Noodles https://www.useyournoodles.eu/
 

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top! Click to find the whole recipe or pin and save for later!
Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top! Click to find the whole recipe or pin and save for later!

Simple Birthday Chocolate Hazelnut Pavlova

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy whipped hazelnut cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog’s first birthday.

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

I can’t believe it’s been a year already 😀

You heard me… this blog is still a baby, but deserves a special cake with something sparkling on top! Nothing healthy at all in this recipe, only pure indulgence. Okay, I might be exagerating, this cake is actually not nearly as sweet as cakes can be, it’s just fluffly and crunchy and chocolatty and nutty all at the same time. What can be better?

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

Before showing you the recipe, there are some words I need to say about my first year of blogging. It’s been fantastic. It started as my own personal cookbook, but it soon turned out, I love doing it, bringing you new delicious recipes every week. Well, almost every week, I’ve had some ups and downs 🙂 Meeting lots of new friends who share the passion for food and photography was absolute fun and hopefully more are coming my way 🙂

Thanks to everyone supporting me, trying my recipes, sharing love and being the most incredible community. I love y’all 🙂

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday. Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

The second aspect of this blog in my oppinion is the photography. It’s my way of relaxing and connecting with the food I prepare. Can be stressful from time to time, but the results are what makes it all worth it.

If you check my earlier recipes the photos are not that great. But as soon as I started blogging I realised good photos are a must, not just for all of you, but also for my own good feeling. So I made sure to improve and I still am. I’ve always been a very visual person and tried my work to look the best it can at agiven time. I believe practicing and taking some lessons and sometimes being hard on myself have really helped my food photography. 

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday. Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

Well, I know you’re waiting for me to tell you something about this charming chocolate hazelnut pavlova and stop babbling about the sentimental crap 😛

I think the first birthday celebration needs a special cake, something I don’t make on a regular basis. In fact I’ve never made pavlova before, but always wanted to try. So there it was, the perfect opportunity. I’ve had some extra eggwhites in the fridge from making a traditional Slovenian dish called ‘mlinci’ and a full pantry of hazelnuts and crispy chocolade balls. 

First attempt in making the meringue was a total disaster. It looked great when I turned off the oven, but I forgot to carefully read the recipe, which happens to me way too often. You’re supposed to leave the meringue in the oven to cool down, not take it out like a sponge cake. Ups, what a failure, the meringue totally collased and despite being delicious it wasn’t very flattering. So I did it again and succeded 🙂

Don’t be affraid of making meringue, like I was for a long time. It is very easy to make. However, if you’re awful at following direction I suggest you keep it together this one time, because every little small detail matters. There are some recomendations and warning in the notes below the recipe. Please, read it before baking, you don’t want a collapsed soggy pavlova 😉


Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

I’m stopping the babble now. Over and out!

Layered Chocolate Hazelnut Pavlova
Yields about 8 pieces of 18 cm cake.
Print
Prep Time
25 min
Cook Time
1 hr 30 min
Prep Time
25 min
Cook Time
1 hr 30 min
Chocolate mernigue
  1. 6 eggwhites, room temperature
  2. pinch of slat
  3. 1 1/2 cup icing sugar
  4. 1 tsp lemon juice or vinegar
  5. 2 tsp cornstarch
  6. 2 TBSP cocoa powder
Chocolate Ganache
  1. 100g semi-sweet or dark chocolate
  2. 200 ml whipping cream
  3. pinch of salt
Whipped Hazelnut Cream
  1. 1/2 L whipping cream, chilled
  2. 3 TBSP hazelnut paste (can easily be made at home by mixing hazelnuts in a food processor until you get a smooth paste)
Toppings
  1. 50 g hazelnuts, chopped
  2. crispy chocolate balls or any other decoration
  3. whole hazelnuts
Instructions
  1. Chocolate meringue:
  2. Preheat the oven to 150°C. Draw two 18cm circles on a baking paper and place it on a baking tray.
  3. Beat eggwhites and a pinch of salt until stiff but not dry. Then add icing sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy.
  4. Add cocoa powder and fold it in gently, keeping some streaks of dark brown.
  5. Spread the meringue evenly into the two circles.
  6. Move into the oven and reduce the temperature to 120°C. Bake for about 90 minutes. It should look crisp on top and feel dry, but when you press it you should feel soft in the centre.
  7. Turn the oven off, open the door slightly and leave in the oven to cool overnight.
  8. Chocolate Ganache: Heat the whipping cream over medium heat until it starts forming small bubbles on the side, but doesn't boil. Remove from heat and add chocolate and a pinch of salt. Whisk until you get a smooth cream. Let cool at room temperature, then keep in the fridge before assembling the cake.
  9. Whipped Hazelnut Cream: Whip the cream until it's almost stif, but not buttery, then add the hazelnut paste and gently whip just a little more.
  10. Assembly: Place one meringue on a cake stand, gently add half of the ganache on top, add half of the whiped hazelnut cream and half of the chopped hazelnuts.
  11. Continue with another layer of meringue, ganache (save a couple of tablespoons for decoration), whipped cream and chopped hazelnuts.
  12. Place whole hazelnuts, crispy chocolate balls and drizzle with the rest of the ganache.
  13. Refrigerate before serving.
Notes
  1. Some instrutions for the perfect meringue:
  2. Make sure your equipment is dry before making the meringue. Moisture stops eggwhite from aerating.
  3. Make pavlova on a dry day. Moisture makes pavlova sticky.
  4. Adding lemon juice and cornstarch will help pavlova keep its form.
  5. Add sugar gradually to the eggwhites and be sure to beat the eggwhites to the stiff point, but don't overbeat them, just until the sugar has dissolved. Test if the sugar has dissolved by rubbing a little of the mixture between your fingers. You shouldn't feel any grains. When you transfer it to the baking paper the mixture should hold its shape.
  6. After baking keep in in the oven with dors ajar until it completely cools down to room temperature.
  7. It's better to overdry than underdry your meringue. If you are not sure if it is done, better dry it a little more. Soggy meringue is unusable, but a little bit too dry is not such a problem. Assemble the cake and after a day in the fridge it will become crunchy.
Use Your Noodles https://www.useyournoodles.eu/
 Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy whipped hazelnut cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday. Click to find the whole recipe or pin and save for later!

No-Bake Blueberry Cheesecake

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake!

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

First let me brag a little. My broken leg is getting much better. I’ve been cycling, swimming, dancing… It feels very liberating to be able to move normally. 

And to be able to hold stuff in my hands. What?

Yeah, when you’re using crutches it’s hard to even bring your meal to the table, go figure. Don’t get me wrong, I had my highly developed methods to do this, but I’m glad to be rid of them. 🙂 🙂

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

Now to the no-bake blueberry cheesecake…

Let’s admit it. Noone want’s to bake a cake in the crazy summer heat. But we still want cake, right?

A light fluffy refreshing cheesecake that melts in your mouth.

All you need is your favorite cookies. If you like chocolate chip, go for it! You could even use Graham crackers (don’t forget to add a little sugar or honey if you use those). I’m using butter cookies, yum!

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

I’m ashamed to admit, but the first time I’ve tried cream cheese frosting was three years ago in Norway, when I had their famous carrot cake. It was enough to become obsessed with it. This cream cheese filling is made similarly to that frosting.

Only it contains a secret ingredient. One that I shouldn’t really be eating, because my body doesn’t process it well. But once in a while it’s fine to sin. It’s not sin if it’s good, is it?

Yoghurt 🙂

I added it, because it gives the cheesecake a little freshness and sourness to the filling.

Oh yeah and did I mention the filling is freaking creamy and not overly sweet. The sweetnes actually depends more on the cookies and the fruit you use. 

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

As for the fruit, you could use any kind that you like. We are blueberry freaks over here, so we can’t resist them and their little blue faces.

Or the cheesecake filling for that matter. Or the no-baking part. 

Ah, all of it 😀

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Go on, treat yourself!

No-Bake Blueberry Cheesecake
Print
Total Time
15 min
Total Time
15 min
CRUST
  1. 200 g cookies (any kind you like)
  2. 30 g /2 TBSP butter (or more, depends on the type of cookies)
FILLING
  1. 50 g / 3 1/2 TBSP butter
  2. 100 g cream cheese
  3. 3 TBSP honey
  4. 50 g Greek style yoghurt (regular yoghurt is also fine)
  5. 1/4 tsp vanilla seeds
  6. zest of 1/4 lemon
TOPPING
  1. 100g / 1 cup fresh blueberries
Instructions
  1. Crust: Use a food processor to grind up the cookies or crush them in a zip bag with a rolling pin.
  2. Melt the butter for the crust and mix it with cookie crumbs. The mixture should be sandy but feel a little grease when you pinch it. Add more melted butter if necessary.
  3. Press the mixture onto the bottom of the 18-20 cm (7-8 inch) pie or cake pan and let it cool in the fridge. If you are using a cake pan, you can carefully remove the sides of the pan before cooling the crust.
  4. Filling: With an electric whisk beat butter to create a light and fluffy texture.
  5. Add cream cheese and honey and whisk until well combine.
  6. Add yoghurt, vanilla seeds and lemon zest and whisk a little more.
  7. Assembly: Fill the crust with the filling and top with fresh blueberries.
  8. Store in the fridge. Serve at room temperature.
Notes
  1. You can easily replace blueberries with any other fruit.
Use Your Noodles https://www.useyournoodles.eu/
 Want another no-bake dessert? Here it is:

Spring Strawberry Layer Cake in a Glass

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

Spring Strawberry Layer Cake in a Glass

This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days!

This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later!

First thing that comes to my mind when I think of spring is fresh fruit. Strawberries and cherries to be exact. Red is one of my favourite colours. So passionate and warm. So for this spring dessert the choise was quite obvious – strawberries. 

A few weeks ago first slovenian culinary & lifestyle magazine Redegunda asked me to make a reinterpretation of a traditional Slovenian dessert. Now, if you recall me mentioning that Slovenian cuisine is mostly heavy with lots of carbs and fats, you’ll imagine it’s not easy making a light dish. I took traditional Slovenian dessert prekmurska gibanica (which is delicios by the way!) and made it into a lighter fresher and healthier dessert that you can make very quickly with almost no cooking.

This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later! This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later!

Prekmurska gibanica is a layer cake has 4 layers, with phyllo pastry between them:

  • poppy seed layer
  • cottage cheese layer
  • wallnut layes
  • apple layer 

I kept the four layers, but changed the ingredients quite a bit. Instead of cottage cheese I used honey and greek style yoghurt. I replaced wallnuts with hazelnuts and almonds and roasted them to make a crumble. Since it is almost spring I ditched the apples and added some fresh strawberries. That’s it. Soooo simple, but even more delicious 😀 Plus, you can showcase your lovely glassware!

This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later!

Now let’s enjoy the Easter holidays, get the dishes dirty and have a strawberry layer cake!


Follow me on Instagram and tag #useyournoodles so I can see your beautiful UYN creations. Also stay in touch on Facebook and Twitter or subscribe to get the recipes directly to your mailbox ♥

Spring Strawberry Layer Cake in a Glass
Serves 6
Print
Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Hazelnut layer
  1. 75 g hazelnuts
  2. 45 g ground almonds
  3. 20 g butter
  4. 50 g / 3 TBSP honey
  5. 1 tsp dried thyme
Poppy seed layer
  1. 145 g ground poppy seeds
  2. 100 g / 6 TBSP honey
  3. 180 ml milk
Strawberry layer
  1. 300 g strawberries
Yoghurt layer
  1. 400 g Greek style yoghurt
  2. 65 g / 4 TBSP honey
Instructions
  1. Hazelnut layer: Chop the hazelnuts coarely. In a skillet fry chopped hazelnuts, ground wallnuts, butter, honey and thyme for a couple of minutes, until they become golden. Stir every 10 seconds. Remove from the heat and stir for another minute, then transfer the mixture to a big plate and lay it out evenly. Wait until it cools down.
  2. Poppy seed layer: Boil milk and pour it over poppy seeds. Add honey and mix well.
  3. Strawberry layer: Cut strawberries into very small pieces of aprox. 0,5 cm.
  4. Yoghurt layer: Add honey to yoghurt and mix well. If you are using crystallized honey, melt it over a saucepan of simmering water.
  5. Assembly: Take six 2 dl glasses and divide half of the poppy seed mixture on the bottom. Continue with half of the strawberries, yoghurt and hazelnuts mixture. Continue with the other half of the mixutres.
  6. Serve immediately or cool in the fridge and serve later.
Use Your Noodles https://www.useyournoodles.eu/
 This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later!

This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later!