Italian Biscotti Cookies/Italienische Biskotti Kekse

Food Matters Project Monday and I had a day off. Instead of sleeping in, I was busy with my Christmas baking 🙂 Here is the first of my three recipes. Oh ya, I know I am late….

Italian Biscotti Cookies

Adapted from a Bella Spezial

200g All Purpose Flour

50g Whole Wheat Flour

1 tbsp baking powder

75g sugar

1 Vanilla Sugar

Dash of Salt

1 egg

1 tsp anise

75g margarine

50g jogurt

Preheat the oven to 200C. Mix all the ingredients until the dough is smooth. Then wrap it and cool in the fridge for at least 30min. Roll it out and use your favourite cookie cutter. Bake in the oven for 12min or until edges are golden.

Let them cool before applying the frosting and the decoration.

Enjoy!

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Es ist Food Matters Montag und ich bin zu spaet dran mit meinem Artikel haha. An meinem freien Tag war ich damit beschaeftigt Weihnachtskekse zu backen. Hier ist das erste meiner drei Kekse.

Italienische Biskotti Kekse

In Anlehnung an das Bella Spezial Heft

200g helles Mehl

50g Vollkornmehl

1 TL Backpulver

75g Zucker

1 Pck Vanillezucker

1 Prise Salz

1 Ei

1 Prise Sternanis gemahlen

75g Margarine

50g Joghurt

Backofen auf 200 Grad vorheizen.

Alle Zutaten zu einem glatten Teig verkneten, in Klarsichtfolie wickeln und mindestens 30min im Kuehlschrank kalt stellen.

Teig auf einer bemehlten Arbeitsfläche ausrollen und mit Foermchen der Wahl die Kekse ausstechen.

Biscotti ca. 12min goldgelb backen.

Zuckerguss anrueheren und Biscotti mit bunten Streuseln verzieren.

Healthier Pork Pies

Remember the pork pies my colleague made? They were so good. Unfortunately, they had a lot of lard etc. in the recipe. I tried a healthier version including whole wheat flour.

Halfway through the recipe I noted that my muffin pan was missing. Argh… So I used a different one that looks like little flowers haha. Oh well, it worked. Although they look more like little mushrooms.

I also could not help myself and add some vegetables. My husband was rolling his eyes!

Healthier Pork Pies

• 800g lean pork mince

• 1 large onion , finely chopped

• 1 tsp freshly grated nutmeg

• 1 tsp English mustard powder

• 1 tbsp Worcestershire sauce

• 1 tsp Cumin

• 1 cup of Peas

• 1 large potato cooked and cut in small pieces

FOR THE PASTRY

• 100g vegetable shortening + 100g margarine

• 500g whole wheat flour + 250g all purpose flour

• oil , for greasing

• 1 egg , lightly beaten

Mix the filling ingredients and season. Grease 12 holes of a muffin tin or on my case a fancy flower baking mold :-).

To make pastry, melt the shortening and margarine. Sieve the flour into a food processor and add 2 tsp salt. While processor is on, pour in shortening and margarine and water mix, then blend until you have a smooth dough. Turn out into a bowl and remove two-thirds, covering the final third with a tea towel to keep warm.

Roll larger piece out on a floured surface to about 2-3mm thick – work quickly as the dough is easier to work with when warm. Cut out 12 x 11cm circles using a pastry cutter. Fill your fancy-dancy baking mold with the dough leaving a slight overhang.

Heat oven to 180C. Divide filling between pastry cases, pushing down lightly. Roll out remaining pastry on a floured surface and stamp out 12 x 8cm circles. Brush edges of filled cases with egg, then put lids on top. Pinch together and crimp the edges with your fingers. Brush with beaten egg.

Bake in oven for 30 mins, then remove the pies and gently take them out of the holes. Brush the sides and top again with egg and place directly onto the baking tray. Turn oven to 200C and cook for 25-30 mins until the sides are set and tops a deep golden colour. Remove and cool on a wire rack.

I have to admit that mine are not very pretty but they make for a nice snack or picnic. If you have no health issues and are one to exercise on a regular basis then please use lard. It does make for  a flakier pastry.

Since I am a notorious couch potato I have to live with the slightly healthier but denser version.

Enjoy!

Cardamom Oats Blondie

I have never heard of Blondies before I came to Canada. I know Brownies but Blondies were new to me. Well, it somehow makes sense though. Then I saw this recipe on Evil Shenaningans wesite and knew that I would have to try it.

Oats are so good for you and even as a baby I would eat baby-oatmeal but none of the fancy or less so fancy  other things that were in when I was born ;-). I am just trying to say that I have always loved oats and still try to incorporate it in my baking to make it a little bit healthier.

And it is so good. I made a batch for a friend and she pretty much inhaled it. The secret is to use good quality chocolate chips. The regular store bought Hershey chips are not my favourite. Instead I am using the chocolate chips from the Vanilla Food Company because they are so good that I could eat them straight out of the bag.

Cardamom Oats Blondies

Adapted from Evil Shenaningans

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon cardamom

1 cup loosely packed dark brown sugar

1 cup margarine, at room temperature

2 teaspoons vanilla or cut down on the brown sugar and use vanilla sugar

2 eggs

1/4 cup agave nectar

1 cup rolled oats

1/4 teaspoon salt

3/4 cup dark chocolate chips

Preheat the oven to 180C and line your baking pan with parchment paper, leaving a little bit paper overhanging on either side of the pan. It will be so much either to take the cake out of the pan that way. I did not have to spray the pan at all this way.

In a bowl combine the flour, baking powder, cardamom, and salt. Whisk until well blended.

In a separate bowl combine the brown sugar, margarine, vanilla, eggs, and agave nectar. Whisk until well combined, then pour the wet ingredients over the dry and stir until just combined. Add the oats and chocolate chips and fold to combine. Do not over-mix.

Spread the mixture into the prepared pan and bake for 20 to 25 minutes, or until the blondies are golden brown all over and puffed. Cool completely in the pan then, using the overhanging parchment, remove the blondies from the pan.

Mine was sagging a little in the middle but the taste was wonderful. I tried the recipe with more chocolate chips the second time around but discovered that it was too overpowering. So 3/4 cup chocolate chips seem to be the perfect balance.

I bet you could adjust it to the fall and winter season too by adding different spices. Maybe pumpkin spice or cinnamon? I will think about it a little.

Enjoy!

 

Whole Wheat Scones with Gojiberries

I fell in love with scones and already enjoyed my scones with coconut. This version includes dried gojiberries the new powerfruit.

I was curious, of course. They are actually quite pretty and I wish I had taken a picture before baking the scones. The bright red colour is amazing and the taste is a bit like a mix of cranberry and strawberry.

Scones with Gojibeeries

Adapted from “Eat Well- Sonoma Williams”

2 cups whole wheat flour

1 cup rolled oats

1/4 cup sugar

1 Tbsp baking powder

2 tsp baking soda

1/2 tsp salt

6 tbsp cold margarine

1/2 cup cold buttermilk

1/4 cup plain yoghurt

1 egg

1/2 cup gojibeeries
1/2 cup dark chocolate chips

Mix your dry ingredients. Using a pastry mixer or 2 knives cut in your cold butter. Then add the wet ingredients and try not to over-mix it. With floured hands form your scones and place on a baking tray.

Bake at 180C for approx. 20-25min until slightly browned. Enjoy!

I usually bake a big batch and freeze the scones and it works like a charm.

Hubby approved?
He does not stand a chance. I made them for myself. Ya, I am that selfish 😉

Scones with Oats and Coconut

 

Life is so busy right now. Dealing with family issues, packing up a house, entertaining a baby and getting too little sleep. Sorry that I was not blogging as regularly as I used to.

I was just so tired

*Dozing off* Uh…what? Where am I?

I have this dream that keeps coming back. I am out with Birdie at the library or in a supermarket and people are starring at me. When I look down at me I see that I forgot to put pants on!!

One of these days this dream may come true if Birdie does not stop this newborn sleep cycle of 1-2 hours of sleep before she demands food. She should be able to sleep through the night without extra feeding sessions.

Guess she has not read the memo.

I discovered this recipe in one of my cookbooks and fell in love. Head over heels.
Oats.
Scones.
What a great combination! This is not your store bought perfect looking, super flaky scone. It is big, kinds ugly (at least when I make it) and wonderfully oaty.

Is that even a real word? If not then it should become one. *Stomach grumbling*. Oh dear I am rambling again.

Told you…now you know how my mind works on lack of sleep… 🙂

Scones with Oats and Coconut
Adapted from „Eat Well- Sonoma Williams“

1 1/2 cups all purpose flour
1/2 cup chickpea flour
1 cup rolled oats
1/4 cup sugar
1 Tbsp baking powder
2 tsp baking soda
1/2 tsp salt
6 tbsp cold margarine
1/2 cup cold buttermilk
1/4 cup plain yoghurt
1 egg
1/2 cup shredded coconut
2 big tbsp peanut butter

Mix your dry ingredients. Using a pastry mixer or 2 knives cut in your cold butter. Then add the wet ingredients and try not to over-mix it. With floured hands form your scones and place on a baking tray.

Bake at 180C for approx. 20-25min until slightly browned.

I had a scone every single morning for breakfast with some yoghurt. I already made several other versions and will let you know of the outcome.

I find that they freeze really well and all I do is pop them in the microwave for 10 seconds and they are nice and warm. I just love the smell of oats in baked goods.

I am fighting with myself if I should have one now….kind of like a midnight snack haha.

Enjoy!

 

 

 

Chia Seed Bread

Remember the French bread I made the other day? It was pretty awesome and gone in a blink of an eye. Knowing that white bread is not really good for you I adjusted the recipe. At least it has some good ingredients to counterbalance the white flour. It is a work in progress so stay with me. Even better if you want to share a healthy bread recipe with me that does not require 24 hours of attention. It is highly likely that I would forget the bread and find it days later….fuzzy…and calling me mommy….

Enough said. Here is the somewhat-healthier version

18g active yeast

2,5 cups lukewarm water

1 tbsp salt

1 tbsp olive oil

1/2 cup wheat germ

1/2 cup chia seeds

1/2 cup whole wheat flour

5,5 cups all purpose flour

2 tbsp buttermilk

Pour water into your warm bowl and add yeast. Let it sit and do its magic for 5 minutes. Then slowly add the remaining ingredients. This is such a no fuss recipe that you just have to love it. Transfer the dough to a greased bowl and let it sit for 1 hour or until doubled in size.

Then punch it, hit it, swear at it or lovingly play with it. It is up to you…

Form to loafs and place them on baking sheets. They will rest another hour or again doubled in size. Yeast is a crazy thing, ey?

Brush the bread with the buttermilk and then bake at 220C for approx. 20-25min. Let it cool down.

It is a bit denser than the french bread I made but I loved the Chia seeds in it. Next stop Poppy seed bread!!

Needless to say that it did not last long. It was great with just a little bit of butter or margarine. Hm, I am hungry now!

Bei Bedarf kann ich das Rezept gerne auf Deutsch uebersetzen, aber just in diesem Moment bin ich zu faul. Verzeiht mir. Ich gelobe Besserung!

Cocoa Cookies with Cayenne Pepper

This is a variation of the cocoa cookies I made before but I added cayenne pepper which gives them an extra kick. Since I discovered the cocoa cookies with ancho chilies I am absolutely hooked.

Sweet and spicy – how can that be wrong? You will smell the cookies while they bake and taste the chocolaty quality while they are still warm (unless you can keep your fingers off warm baked goods…I cannot) and when you give them the chance to cool down the spices will develop. I simply love this recipe.

Cocoa cookies with cayenne pepper

Adapted from Nestle

• 1/2 cup sugar

• 1 1/4 cups whole wheat flour

• 1/2 cup baking cocoa

• 1/2 teaspoon ground Saigon cinnamon

• 1 teaspoon ancho chili powder

• 1 teaspoon cayenne pepper

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup (1 stick) margarine or butter, softened

• 1 large egg

Directions:

Preheat oven to 180C.
Combine flour, cocoa, cinnamon, ancho chile powder, cayenne pepper, baking soda and salt in medium bowl; stir well.

Beat margarine and sugar in large mixer bowl until creamy. Beat in egg. Beat in flour mixture. Scoop dough by level tablespoon, then roll into balls. Place balls on ungreased baking sheet; flatten slightly.

Bake for 6 to 9 minutes. Let them cool completely.

I thought one teaspoon of cayenne pepper is way too much. Maybe mine is not the freshest so if you are uncomfortable then reduce the amount.
Enjoy!

Hier ist eine weitere Variante meiner Kakaokekse, die ich einfach nicht in Ruhe lassen kann. Nicht weil das Rezept verbessert werden muesste, sondern weil sie so gut sind und ich mit der Schaerfe von Chili experimentiere.

Zutaten:
In Anlehnung an Nestle

1/2 cup Zucker

1 1/4 cup Vollkernmehl

1/2 cup Kakao zum Backen

1/2 TL Saigon Zimt

1 TL Ancho Chilipulver

1 TL Cayennepfeffer

1/4 TL Natron

1/4 TL Salz

1/2 cup Margarine oder Butter

1 Ei

Ofen auf 180 Grad vorheizen.

Alle trockenen Zutaten mischen. In einer grossen Schuessel Margarine und Zucker mixen bis die Masse fluffig ist. Das Ei zugeben und dann langsam die trockenen Zutaten zugeben. Kleine Baellchen formen und auf das Backblech geben. Die Kugeln leicht plattdruecken. Ca. 6-9min backen. Gut auskuehlen lassen….wenn ihr Euch beherrschen koennt. Das ist ganz sicher nicht meine starke Seite.

Mein Mann behauptet ja, dass die Geschichte, dass man von warmen Kuchen Bauchweh bekommt ein Ammenmaerchen ist. Nun wisst Ihr Bescheid.

Ich finde, dass nach einem Tag die Gewuerze erst so richtig zur Geltung kommen. Schmatz….

Cinnamon GIVEAWAY – Zimt zu gewinnen=Closed

GIVEAWAY

Do you like cinnamon? Then this is for you. You can win one package of cinnamon sticks and one of ground cinnamon from The Vanilla Food Company. All you have to do is leave a comment with your favourite cinnamon dish/recipe. I would love to read all about it. The Giveaway runs until April 11, 2012, Noon Calgary time and is open to everybody. Good luck!

In addition, for a short period of time the Vanilla Food Company offers to waive the shipping cost if you spend over $125 and have a Canadian address to ship it to. The following code is valid as of today until May 6, 2012: PS201204.

My first recipe with my favourite kind of cinnamon = Saigon cinnamon.

Cinnamon Chocolate Bread

Adapted from Jamie Oliver

2 tbsp orange blossom honey

15g active dry yeast

1 cup tepid water

Mix yeast with honey and add the water. Set aside and let the yeast do its magic.

Sift in a big bowl

2 tbsp salt

4 cups flour

2 cups whole wheat flour

1 cup tepid water

Pour the yeast mixture slowly into the dry ingredients and start working the dough for at least 5 minutes. Add more tepid water as needed if the dough seems too dry. I used at least 1,5 cups. Cover the bowl and let the dough rise until double in size.

Divide the dough in two and punch it and knead it again. Let it rise again until doubled in size. Then roll into a rectangle. Now to the fun part:

Spread a bit of margarine or butter on the dough and then sprinkle generously with these wonderful chocolate chips from Callebaut, Saigon cinnamon and crushed walnuts.

Then roll up the dough starting at the longer end and cut little slices. Place cutside down in a greased pan and bake at 200C for 15-20min. Enjoy!

Note: The recipe is for a lot of rolls so next time I will cut it in half because they taste best fresh.

I also made the second batch with hazelnutbutter, crushed pecan and cocoa nibs for a less sweeter version!

Zu gewinnen

Eine Packung Zimtstangen und eine Packung gemahlener Zimt von der Vanilla Food Company. Hinterlasst mir einfach einen Kommentar mit Eurem Lieblings-Zimt-Rezept. Ihr koennt mir gerne einen Link auf Euren Blog hinterlassen. Ich liebe Rezepte haha.

Das Ganze geht bis zum 11. April, 12 Uhr mittags Calgary Zeit.

Ausserdem hat sich die Vanilla Food Company bereit erklaert bis zum 6. April keine Lieferkosten zu berechnen, wenn mehr als 125$ ausgegeben werden und eine kanadische Lieferadresse vorliegt! Der Code lautet: PS201204

So, nachdem die erste Vanilleladung ist unterwegs zum gluecklichen Gewinner. Diese Woche steht im Zeichen des Zimts! Ich liebe den Geruch von Zimt und ich kenne nur eine Person, die keinen Zimt mag (Hallo Kay, falls Du das hier liest). Ich habe schon eine kleine Liste mit Rezepten, die ich ausprobieren moechte. Zimtschnecke steht nicht auf der Liste. Komisch nicht wahr? Das einzige, was ich nicht mit Zimt mag. Ihr koennt mich ja gerne vom Gegenteil ueberzeugen!

Schokoladen-Zimt-Broetchen

Nach Jamie Oliver

2 El Honig (ich hatte Orangenbluetenhonig)

15g Hefe

1 cup warmes Wasser

Hefe zum Honig geben und das Wasser daruebergiessen. Zur Seite stellen und die Hefe ihren Job machen lassen.

In einer grossen Schuessel oder auf einer Arbeitsflaeche

2 El Salz

4 cup Mehl

2 cup Vollkornmehl mischen und langsam 1 cup warmes Wasser dazugeben und loskneten. Es kann gut sein, dass ihr mehr oder weniger Wasser benoetigt, also einfach anpassen. Der Teig sollte nicht zu trocken sein und mindestens 5min geknetet werden. Anschliessend den Teig in eine Schuessel geben, abdecken und gehen lassen bis er doppelt so gross geworden ist.

Den Teig in zwei Teile teilen, gut durchkneten und erneut gehen lassen bis die doppelte Groesse erreicht ist. Danach kommt der vergnuegliche Teil!

Schokolade, Nuesse und etwas Butter oder Margarine bereit stellen. Der Phantasie sind hier keine Grenzen gesetzt.

Teig rechteckig und duenn ausrollen und mit Butter duenn bestreichen. Danach nach Lust und Laune Schokolade und Nuesse drueberstreuen. Ich hatte chocolate chips from Callebaut und Saigon cinnamon.

Note: Der Teig ist ganz schoen viel und wir mussten die naechsten Tage noch davon essen (jaja, wir Armen!), allerdings schmecken die Teilchen frisch am Besten! Ich habe den zweiten Teil des Teiges mit Haselnussbutter bestrichen und dann mit Pekannuessen und Kakaostueckchen bestreut. Viel Spass!

Chai cookies with Mascarpone Frosting

Ich hatte das Rezept schon eine ganze Weile auf dem Radar und hab endlich die Moeglichkeit beim Schopfe gepackt, nachdem mir meine Chaitee Packung in die Haende gefallen ist. Ich habe den Teeanteil etwas erhoeht und mich ansonsten einigermassen an das Original gehalten.

Gezoegert habe ich beim Shortening, weil ich nicht gerne damit backe. Allerdings hat meine bessere Haelfte mal einen Batzen angeschleppt, der seitdem im Kuehlschrank Platz wegnahm. Also habe ich in den sauren Apfel gebissen.

Chai Cookies
In Anlehnung an Scraping the Skillet

1/4 cup Bakin/Kokosfett oder aehnliches
1/4 cup Margarine
2/3 cup brauner Zucker
1/4 cup Buttermilch
1 Tl Vanille Extrakt
4 Chai Teebeutel
2 cups Vollkornmehl
1/2 Tl Natron
1 Tl Kardamom
1 Tl Saigon Zimt
1/4 Tl Salz

Ofen auf 180C Grad vorheizen. Tee, Mehl, Natron und Salz in einer Schuessel mischen und beiseite stellen. In einer zweiten Schuessel Fett und Zucker zusammenmischen und dann die Buttermilch und den Vanille Extrakt dazugeben. Langsam die Mehlmischung unterruehren bis sich ein Teig formt. Kleine Baellchen formen, etwas flachdruecken und fuer ca. 16-18 Minuten backen bis sie golden sind.

Fuer den Mascarponezuckerguss einfach etwas Puderzucker mit Wasser oder Zitronensaft anruehren und dann 1-2 Tl Mascarpone unterheben.

Wie ihr sehen koennt bin ich kein Dekorationstalent und fand Tic Tac To lustig.

Ehemanntauglich?
Er hat sie gegessen, aber von den Socken gehauen haben sie ihn nicht.

I had this recipe for a while and finally got around to make them. I was debating for a while whether I should really use shortening. Some time ago hubby brought home shortening and since then it took up space in my fridge. Well, so here we go.

Chai Cookies
Adapted from Scraping the Skillet

1/4 cup vegetable shortening
1/4 cup margarine
2/3 cup light brown sugar
1/4 cup buttermilk
1 tbsp vanilla extract
4 Chai teabags
2 cups whole wheat flour
1/2 tsp baking soda
1 tsp cardamom
1 tsp Saigon cinnamon
1/4 tsp salt

Preheat your oven to 180C/350°. Combine the Chai tea, flour, baking soda and salt and set aside. In a separate bowl, cream together sugar and fats. Add in the buttermilk and vanilla. Stir in the flour mixture until your dough comes together.

Form little balls and then flatten them slightly on the tray. Bake cookies for 16-18 minutes until light brown.

For the frosting just mix powdered sugar with water or lemonjuice and then add 1-2 teaspoon of mascarpone.

As you can see I am not very good at decorating and thought Tic Tac Too was funny. Oh well. Enjoy!

Apple Quinoa Cake

Ich habe ein paar Minuten Zeit gehabt waehrend der Bird seinen Nap hielt und habe meine uralten Rezepte angeschaut. Ich wusste, ich wollte einen Kuchen machen und die Aepfel lagen auf der Ablage. Also musste es ein Apfelkuchen sein, aber ich wollte nicht den ueblichen einfachen Apfelkuchen machen. Nicht, dass der nicht auch lecker waere und sein Anrecht auf die Rezeptesammlung hat. Jedoch ist meine Zeit begrenzt und da wollte ich mal etwas anderes machen.

Apfel Quinoa Kuchen
In Anlehnung an Diet, Dessert and Dog

3/4 cup Vollkornmehl
1/2 Tl Backpulver
1/4 Tl Natron
1/2 Tl gemahlener Ingwer
1/4 Tl Kuerbisgewuerz
1/2 Tl gemahlener Zimt
1/4 Tl Salz

Alles schoen in einer Schuessel mischen und zur Seite stellen.

2-3 medium Aepfel grob gerieben
1/4 cup Zucker
1/4 cup Oel
1 cup gekochter Quinoa (1/3 cup ungekochter Quinoa)
2 Tl Vanilleazucker
3 EL ungesalzene Kuerbiskerne
1/4 cup ungesuesste Kokosflocken

Alle Zutaten mischen und dann zu den trockenen Zutaten geben und mit einem Loeffel zusammenruehren. Backofen auf 180C Grad vorheizen. Teig in eine Backform geben und die Oberflaeche flachklopfen.

Topping
1/4 cup Dinkelhaferflocken
1 Tl Kuerbisgewuerz
1/2 EL Vanillezucker
1 EL Oel

Mischen und auf dem Kuchen verteilen. Leicht mit einem Loeffel festdruecken. Kuchen ca. 30-40min backen bis er sich leicht aus der Form loesen laesst. Abkuehlen lassen bevor man sich das erste Probestueck auf den Teller legt.

Ehemanntauglich?
Waehrend ich mir noch nicht ganz sicher war ueber das Ergebnis, hat mein Mann den Kuchen fuer gut befunden. Ich habe den Zuckergehalt etwas runtergefahren und werde beim naechsten Mal noch mehr Apfel im Rezept unterbringen.

Apple Quinoa Cake
Adapted from Diet, Dessert and Dog

3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
¼ teaspoon pumpkin spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In a large bowl, sift ingredients together. Set aside.

2-3 medium apple, cored and coarsely grated
1/4 cup sugar
1/4 cup oil
1 cup cooked quinoa (1/3 cup uncooked quinoa)
2 teaspoon vanilla sugar
3 tablespoons raw pumpkin seeds
1/4 cup unsweetened coconut flakes

In a medium bowl, mix the ingredients and then add wet to dry ingredients and stir until combined. Preheat oven to 180C. Pour into prepared pan and smooth the top.

Topping
1/4 cup spelt
1 teaspoon ground cinnamon
1/2 tablespoon vanilla sugar
1 tablespoon oil

Combine all ingredients for the topping and sprinkle them on top of the cake batter. Bake for 30-40 minutes, until cake tester comes out clean. Let cool before cutting into slices.
Enjoy!