Mini chocolate Bundt cake recipe ( Mini Bundt cakes de chocolate)

 

This post is about bundt cakes and chocolate, I haven't made something with chocolate in a long time.

Although I love chocolate, what I like the most is making recipes with fruits, especially berries.

As I always took time choosing the recipe, nothing is accidental, I see something and say I have to do it and that is where everything begins, in this time I have read a lot of recipes and books.

Then I prepare everything and make some changes and finally see what dishes I would like for the photos. Oh, it is a long process until I take the photos.

I see it as a process that takes time, dedication and a lot of love.
I like the mini bundt cakes because I like the small portions, I had seen several recipes and finally I stayed with this one.

Very good recipe,  and I hope you enjoy it too, a hug for all

and thanks to be there,   Gloria

 

Source :  Grit.com

Ingredients

(5 mini bundt cakes)

2 onzas (57 gramos) semiswet chocolate chips 

1/2 cup strong coffe

1 cup sugar

1  1/2 cups all purpose flour

1/2 cup unsweetened dutch process cocoa powder sifted

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/4 cup butter melted or waltnut oil

1/2 cup plain whole milk yogurt

1 teaspoon vanilla

Glaze

2 tablespoons butter melted

2 tablespoon unsweetened cocoa

2 tablespons strong coffe 

1 cup confectioners sugar

Method

Heat oven to 300°F (150 °c)

Coat 5 mini bundt cake tins nonstick  and butter them, set aside.

Place chocolate chips and coffe in a bowl and heat in microwave for 30 seconds on 50 percent power, stir until smooth. Heat at 15 seconds interval until chocolate is completely melted.

In medium bowl whisk together sugar, flour cocoa powder, baking soda, baking powder and salt.

In large bowl beat  eggs  on medium speed until pale yellow, about 1 minute. Add melted butter or oil slowly, beating well with each addition, Add yogurt and vanilla, beating well.

Gradually pour in melted chocolate mixture and beat to throughly combine. Add dry ingredients all at once, and beat on low speed until batter is just combined. Stir by hand to get everything mixed well.

Divide batter evenly between Bundt tins. Bake for 25 to 30 minutes  until toothpick comes out clean.

Cool on wire rack for 20 minutes before removing from tin and cool completely before glazing. 

For glaze

Combine butter, cocoa and coffe in large bowl. Whisk in confectioner's sugar until smooth, adding more coffe if needed to reach  drizzling consistency. Drizzle over bundt cakes and leave to set for at least 1 hour before disturbing.

For garnish  I used blueberries and mint leaves.

Print recipe here

Note : My mini silicone bundt cakes are from Ebay 

Mini bundt cakes de chocolate 

Ingredientes

57 gramos (aproximado) de chocolate chips o

pedazos de chocolate en barra

1/2 taza de café cargado

1 taza de azúcar 

1 taza y 1/2 de harina sin polvos de hornear

1/2 taza cocoa en polvo sin azucar o chocolate amargo

1/2 cucharadita bicarbonato de soda

1/2 cucharadita polvos de hornear

1/4 cucharadita de sal

2 huevos

1/4 de taza de mantequilla derretida o aceite vegetal

1/2 taza de yogurt sin sabor

1 cucharadita de exctracto de vainilla

Glace

2 cucharadas de mantequilla derretida (en microondas)

2 cucharadas de cocoa en polvo  sin azucar

2 a 3 cucharadas de cafe preparado

1 taza de azucar flor o impalpable

 

 

Passion fruit Lemon No-bake cheescake (Cheescake de Maracuyá y limon)

Where time goes, that fly, that leaves us and that is why we are nostalgic for what we do not do, or cannot do.
Sometimes I think that Christmas is going to find me even here without being able to even leave. 
In any case, I do not find it so difficult, what makes me sad is that as if everything was stopped as in a dream. Months in which I only go out once a week to the supermarket and the guard who is there knows me at least makes me laugh.
Take care you all!


Now the recipe: 

Yesterday I made this passion fruit Lemon no bake cheescake and was amazing (oh well I love passion fruit)
I made same changes at the recipe and think was good.
I found Passion fruit in my freezer with all the berries.
The best of this recipe is passion fruit curd!
The type of recipe I love to share.
You can make at night and eat  to the following day!

Adapted from : Vintage Kitchen Notes

Ingredients

Passion fruit curd

5 egg yolks
1 1/2 cups passionfruit pulp with seeds (or frozen passionfruit)
1/2 cup lemon juice
160 grams unsalted butter
1/2 cup of sugar

No bake lemon cheescake

2 cups graham crackers or vanilla crumbs
1/2 cup of butter softened (115 grams)2 cream cheese  room temperature (400 grams)
1 cup whipping  or heavy cream 
1 can  sweetened  condensed milk
zest of two lemons

1/2 teaspoon vanilla extract
1  cup passionfruit curd

Method

passionfruit curd

In a bowl whisk together egg yolks and sugar for 1 minute.
Add passionfruit pulp, lemon juice, mix well and reserve.

In a heavy bottomed medium saucepan, melt the butter without letting it boil.
Add the yolk mixture, and cook over low/medium heat, stirring constantly, until the mixture begins to thicken (about 5 minutes) Dont let it boil.

Transfer the mix toa container or a jar and keep refrigeraded.

For no bake lemon cheescake

Prepared a crumb base mixing crumbs  with softened butter
( I pour butter 30 or 40 seconds in microwave and is more easy)

Line a 23 x 30  9 x 13 inch)cm pan with 2 inch sides with aluminium foil, letting it hang over the two long sides.
Path the crumb mixture evenly over bottom.
Refrigerate while making the filling.(about 30 minutes)

In a large bowl, beat cream cheese until smooth. Add cream and beat for 2 or 3 minutes, until begining to thicken.
Add condensed milk, and lemon zest and mix well.
Pour over prepared base. And then add dollops of passion fruit curd all over the batter  and with a knife swirl it lightly.

Freeze about 4 hours or if you make at night until the follwing day.

Take out of the freeze about 1 10 or 15 minutes before serving. Cut into squares  and serve.
You can serve with some passion fruit curd too .
Note:
You can refrigerate the passion fruit by some days. Here they ate with a spoon and was all.

print recipe here

Creamy no Churn Raspberry crumble Ice cream (Helado de frambuesa y cheescake)

Sometimes we have  to choose between talking about what happens or sticking with my recipe I will only say that we are still in confinement but I try to live the best and that's why I keep cooking, reading and living ... and sharing recipes.

This recipe really fascinated me apart from that I love ice cream, the men here loved  it  and now  I thinking   doing  again, it could be blueberry or strawberries or again raspberries.

Finally how wonderful are the homemade ice creams. One should do them more often!!

A hug for everyone and thanks for coming.



Note:
 Remember Im in winter so I use frozen raspberry but you can use any fresh berry!(blueberry, blackberries, strawberry or raspberries)




Source : The sweet  and  simple kitchen

 Ingredients

For the brown sugar crisp

1/3  cup all purpose flour
1/3 cup rolled oats
1/4 brown sugar
1/2 teaspoon cinnamon
3 tablespoons cold butter

For the no churn ice cream

1 can sweetened condensed milk
1/2 tablespoon vanilla extract
 1 tablespoon lemon juice
1/4 teaspoon salt
4 ounces cream cheese softened
2 1/2 cups heavy whipping cream
2/3 cup raspberry jam (or 1 cup of frozen raspberry and make some jam)


Method

Make brown sugar crisp

Preheat oven to 180°c (350°F) and line a small baking sheet with parchment paper.

In a medium bowl whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work into the dry ingredients with a pastry cutter until the butter is incorporated and you are left with a crumbly mixture.

Spread onto prepared baking sheet and place in the oven to bake for about 10 to 15 minutes or until is golden.
Remove from oven and allow to cool completely. Set aside until ready to use assemble Ice cream.

Make not churn ice cream

In a small bowl, whisk together condensed milk, vanilla and salt, set aside.

In a large bowl beat the cream cheese with and electric mixer fitted with the whip attchment on high until smooth and creamy and there are no lumps.
Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream is incorporated turn the mixer to high and whipuntil stiff peaks form, about 3 minutes.

Add half of the whipped cream to cheese mixture to the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of mixture into a 9 or 10 inch cake pan or a loaf pan . Set the pan and the remaining cream mixture in your freezer for 15 minutes to set slightly.
 Once set remove and begin assembling your ice cream.

Dollop about 1/3 cup raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture.

Dollop the rest of your Ice cream mixture on top and use a spoon to smooth.
Dollop the remaining jam across the ice crean and use a knife or the back of your spoon to create pretty swirls.
Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5 to 6 hours before serving.




Print here

Frozen Tiramisu cheescakes (Tiramisu cheescakes)

Sometimes I think that time passes too fast, the weeks fly by, and I really couldn't make the post for this recipe that I made for Father's Day.

I only comment this because there are people who get bored at home, I have worked more than ever and I have cooked more than ever with everyone here.

Suddenly I get lost and I think we are in May? not in June !! that's been crazy sometimes. .

Turning to the recipe, I loved these tiramisu and are very easy  you can use a cup (or a mould) to make them.

And you arrange sponge fingers around the side of each prepared cup or mould.
I hope to see you later in a new recipe.
A big hug from here and thanks by coming!


Adapted from :  Taste com. au

Frozen tiramisu cheescakes

Ingredients

3/4 cup fresh espresso coffe
1/4 cup rum or cognac
1/3 cup caster sugar
10  sponge finger biscuits halved
2 egg yolks
250 grams  cream cheese or mascarpone (room temperature)
cocoa podwer, to dust



Method

Line the base and side of 4 or 5    1cup (250 ml)
capacity metal moulds or tea cups with plastic wrap
allowing sides to overhang.

Combine the coffe, rum and 1 tablespoon of sugar in a shallow bowl and stir well until sugar dissolves.
Reserve 2 tablespoonfuls of the coffe mixture.
Dip sponge fingers one at a time into remaining mixture and arrange around the side of each prepared mould or tea  cup.

Use an electric mixer to whisk the egg yolks and remaining sugar in a medium bowl until thick and pale.
Fold through the  cream cheese and reserved coffe mixture
until combined.
Pour the cream cheese mixture evenly among the prepared moulds or cups. Cover with plastic wrapand place in the freezer for 4 hours or until almost frozen.

Finally yurn each cheesecake out onto serving plates, using the plastic wrap as a guide. Dust with cocoaand serve inmediately

Print recipe 

I used these tea cups like  moulds  in this recipe

Tiramisu Cheescakes

Tiramisu cheescakes



Este postre es super facil y delicioso es como el Tiramisu modificado, porciones individuales, y que da super rico, lo hice para el dia del padre. Se puede hacer en molde o en tazas y queda bien igual.

Ingredientes

3/4 taza de café espresso 
1/4 cup ron o coñac
1/3 taza de azucar
10 galletas de champaña cortadas a la mitad
2 yemas de huevo
250 gramos de queso crema (un paquete con un poco mas)
a temperatura ambiente
cocoa en polvo para espolvorear 

Preparacion

Cubrir la base y los lados de 4 o 5 moldes o tazas de té con film plástico dejar que caiga un poco por los lados (mas facil de desmoldar)

Raspberry Swirl Lemon Cheesecake (cheescake de limon y frambuesas )

A few days ago  was my birthday and I was thinking  make a cake despite the confinement (we always celebrate them here with the twins and my hubby) but at the end I decided by a cheescake because I  always liked and it's been a long time since I made one.
This was with lemon and ricotta cream and raspberries that is made like a jam. I love how it looks, I must say it lasted only until breakfast.
I use frozen raspberries and was fine !
I send you hugs and love in this difficult time.
Thank you for coming



Adapted from : Confessions of a Baking Queen

Ingredients


Crust

 1 package (12 onzas)  340 grams Vanilla cookies or lemon oreos
finely crushed
1/2 cup butter melted

Raspberry swirl

1/2 cup of water
1 tablespoon cornstarch
300 grams (12  oz) fresh or frozen raspberries
2 tablespoons granulated sugar

Cheescake

12 onzas (about 300 grams) cream cheese
completely softened to room temperature
150 grams granulated sugar 
3 tablespoonns heavy cream
1 plain greek yogurt  (150 grams)
zest of two medium lemons
juice of 2 medium lemons  (1/3 cup)
3 large eggs room temperature

Method

Crust
Grease an springform  pan (8-9 inch)( 20 cm.)
and set aside.
Preheat oven to 350°F (180°C).
In a small bowl combine crushed  cookies and 
melted butter.
Press into bottom and slightly up upsides of prepared pan . Place in fridge while you make the cheescake.

Raspberry swirl

In a medium saucepan, make the raspberry sauce by combining the sugar, cornstarch and water. Bring to boil and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Cheescake

In the bowl of an electric mixer beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, greek yogurt, lemon zest, and lemon juice mixing until fully combined.
 Add in eggs one at a time. You should have a creamy batter with no lumps.
Pour the batter into prepared pan, place  dollops of raspberry puree and use a knife to swril  the dollops into the cheescake batter.
Place the springform pan in a roasting pan and fill roasting pan with hot water halfaway up the sides  of the cake pan. This prevents any water from getting in the cheesecake and you dont have to wrap everything with foil.

Bake about 50 minutes until the middle of the cheescake  should jiggle just a little bit (bake a little longer if you need)
Turn oven off and let cool in the oven for 40 minutes then take oit of roasting pan and wrap if you like with plastic wrap.
Let sit in the fridge overnight.

The next day take the cheesecake out of the  fridge and using a hot clean knife cut slices of cheescake.

Print recipe

Raspberry jam made in home

Cheesecake de limón y frambuesa

Ricotta tart with honey and figs (Tarta de ricotta con miel e higos)

The first thing I must say is that before (finally) making this recipe we ate 2 boxes of figs (small) and now  just did it, I don't blame anyone.

I have loved figs since I was a little girl and used to go to my uncle Miguel's house (my grandmother's brother) in the summer. 

He has a really big fig tree and were delicious.
If I find figs again I will make another recipe.

This is a wonderful tart with almonds and a filling of ricotta and Greek yogurt with honey and figs.

I hope everyone is ok(of course everything worries me) I just hope that it improves. I pray and wait.
A hug to all and thanks by coming!


Source : A treataffair.com



(Cause the pandemia and quarantine only I go to the Supermarket only one time a week by a while)

Ingredients


1/2 cup of ground almonds
1 cup all purpose flour (150 grams)
5 tablespoon cold diced butter
1/4 tsp salt
1 tsp cold water
4 egg yolks 
1/4 cup sugar (50 grams)
400 grams ricotta cheese
160 grams greek yogurt
1 tsp vanilla
3-4 tablespoon raw honey
 5 to 6 figs  (or other fruits)
1/3 cup  pistachio nuts finely chopped

Method

Place the ricotta cheese in a strainer by a while and let it drain until ready to use.

In a food processor place the almonds and pulse until they are ground .
Add the flour salt and butter and pulse few more times until it resembles breadcrumbs.
Slowly add the water until the dough comes together. If needed add few  more drops of water.

Take the dough out and roll in a removable bottom tart pan. Chill in the fridge for 30 minutes.
Heat the oven to 180° C (375 F)

Remove the tart crust from the fridge cover with parchment paper and fill with beans and bake for 10 minutes.
Without turning the oven off, take the crust out, remove the parchment paper and beans and bake for 5 minutes .

In a mixing bowl cream the egg yolks with the sugar until pale in color. Add the ricotta, greek yogurt, and vanilla and mix until combined.
Take the tart crust out of the oven, fill with the ricotta mixture and bake for 30 minutes more.

When done spread the honey on top, decorate with figs and add some pistachio.

Print recipe here

Tarta de ricotta con miel e higos

Ingredientes

1/2 taza de almendras molidas
1 taza (150 gramos) harina sin polvos de hornear
5 cucharadas de mantequilla fria
1/4 cucharadita de sal
1 cucharadita de agua 
4 yemas de huevo 
1/4 taza azucar (50 gramos)
400 gramos ricotta  (receta más abajo)
1 yogurt griego natural
1 cucharadita de vainilla
3 a 4 cucharadas de miel 
5 a 6 higos (u otra fruta)
1/3 taza de pistachos en pedazos

Preparación

Colocar la ricotta en un colador para que quede más seca.
En un procesador moler las almendras hasta que tengan una consistencia suave.
Luego agregar la harina, sal y mantequilla hasta tener una mezcla como de migas.

De a poco agregar agua hasta tener una masa suave que se pueda extender en el molde (si se necesita agregar un poco de agua)




Ricotta en casa:

Se puede hacer de la siguiente forma y queda super bien para esta receta.
Colocar en una olla mediana 4 envases de yogurt tipo griego (Soprole o Danone) normal sin azucar  (con la tapita y todo) con agua hasta la mitad  , calentar o hervir un rato (unos 6 a 7 minutos) Dejar enfriar y poner una jarro o bowl con un colador y vaciar los envases de yogurt sobre el colador, dejar reposar un rato y botara el suero, cuando este más seco esa es la ricotta. se puede mezclar despues con el yogurt natural y queda super bien,

American Apple Tart from my mom (Tarta de manzanas americanas de mi mama)

Picking up the last green apples (granny smith) I have already said that the time has flown from quinces to apples (which I love) I remembered this recipe from my mom, one of those that I always did, American apple pie, It is super good and the dough delicious.
I made it for Mother's Day. As a tribute to my mother and because here we love her recipes always.

 Hope all moms had a nice day. We made this apple pie and lemon pie that was great. It was super entertaining. My daughter made the Lemon Pie.

A hug and I appreciate your love and visits



Note

Those who know me well know usually I  say what I think.
I am sorry that I have not visited  so much my friends I hope to catch up now, I have been a little sad and tired with everything that happens today right here (we are in the pick of the disease) and it depresses me to see that so little progress  and so many people  is  so sick .

I hope to visit you this week.Hugs




Source : my mom's recipes book

Ingredients


Filling

5 large apples  cored, peeled cut  in small cubes (fuji , granny Smith or golden delicious) 
1 apple peeled, cored in slices
1 cup of  granulated sugar
1/2 cup of water

4 lady fingers biscuits
ground cinnamon


Crust

3 cups all purpose flour
Butter 130 grams 
3 yolks
3/4 cup  granulated sugar
1/2 teaspoon baking powder
4 to 5 tablespoons of warm milk

 One yolk and milk for brush the tart (optative)

Apples from my yard

Method


Filling


For the apple filling, peel and cut apples in slices or chunks and  cook  in a  saucepan, with 1 cup of sugar and 1/2 cup of water (like a compote), cook over medium heat always stirring with a wooden spoon until they are  cooked and dry.

 Let cool while preparing the tart crust.




Crust
On the kitchen table put the flour  forming a crown, add the butter with a pastry blender or fork until the mixture  resembles coarse crumbs.
Add the yolks  , the sugar and baking powder.
Add the milk a bit at a time,and mix until the dough  starts to come together, you have to develop a feel how much to use.

Divide dough in two pieces one lightly larger than the  other.
Shape into 2 round  flat discs and refrigerate by 30 minutes.

Preheat the oven to 375 °F (180 ° C) Remove the dough from refrigerator and leave for a few minutes to soften slightly.

On a lightly floured work surface roll the larger pastry disk into a circle for a pie dish  (24cm or 10 inches).

Make crumbs with the lady fingers biscuits and spread over the dough already placed.
Fill with the mixture of cooked apples and sprinkle with cinnamon.
Over this mixture add the  other apple in slices .
Sprinkle other biscuits and cover withe remaining dough.

Press a fork all around the edge to seal or crimp with the rounded edge of a table knife pressed against your index finger. With the fork make some holes in the top of the pie.

Brush the top with a mix of yolk and  some milk and bake about 40 - 45 minutes or until looks golden brown.
Transfer to a cooling rack and let settle for at least 20 minutes before serving.
You can serve with  vanilla Ice cream or whipped cream.


Print recipe

Tarta de manzanas americana de mi mamá

Ingredientes

Relleno

5 manzanas grandes (verdes o fuji o las que tengan)
(peladas y cortadas en cubitos)
1 manzana pelada y cortada en tajadas (para cubrir las manzanas cocidas)
1 taza de azucar granulada
1/2 taza de agua
4 galletas de champaña ( son para el fondo de la tarta)
Canela molida para espolvorear la mezcla de manzanas



Masa de la tarta

3 tazas de harina sin polvos de hornear
130 gramos de mantequilla
3 yemas de huevo
3/4 taza de azucar granulada
1/2 cucharadita polvos de hornear 
4 a 5 cucharadas de leche tibia


Optativo : 1 yema y un poco de leche para pintar la masa



Preparacion

Pomegranate and greek yogurt parfait ( Parfait de yogurt griego y granada)

And we are already in May !! It is incredible because the days fly , some days I am more worried about all,  and others I try not to think much.
 It is all so uncertain.  
I imagine it will  be like this  for some time.

You already know that we are in Autumn so I found one of my favorite fruits : Pomegranates, I love them and they are beauty for desserts.
And I also freeze them to have later.
(For Christmas are amazing)
This is a parfait of pomegranates, simple and delicious,  and like many of you are already in Spring you can use other fruits like strawberries, blueberries or raspberries. 
A hug to all and take care !


Source : Unicornsinthekitchen.com

Ingredients


10 graham cracker (or others) crumbled
2 tablespoon melted butter
2 cups  greek yogurt  (plain)
3/4 cup sweetened condensed milk
2 tablespoons lemon juice
2 or 3 pomegranates deseeded

Method

Grind graham crackers  and add melted  butter, divide the crumbsin the bottom of 4 glasses or small jars.

Mix yogurt and sweetened milk in a bowl and add the lemon juice.
Divide half of the mixture  among the jars on top of the crumbs.
Cover with some pomegranates.
Repeat the layers and top with pomegranate seeds.
Put in the fridge about 1 hour and serve cold.

Note:

You can do as many layers as you like for the parfait.
Always top with pomegranate.

Print recipe here

Parfait de yogurt griego y granadas

Este es un postre delicioso con semillas de granada, facil y rico. 
He visto granadas en casi todos los supermercados. Pero tambien es delicioso con arandanos o frutillas.

Ingredientes

10 galletas del tipo graham cracker molidas
2 cucharadas de mantequilla derretida (para hacer una base tipo pie)
2 potes de yogurt griego sin sabor (danone o soprole)
3/4 taza de leche condensada
2 cucharadas de jugo de limon
las semillas de 2 o 3 granadas 

Nota:
Se pueden hacer mas capas si se quiere.
Las semillas de granadas tienen muchas vitaminas.
Se puede ocupar toda la leche condensada y agregar mas jugo de limon.

Preparacion

Moler las galletas y hacer una mezcla con la mantequilla derretida. Esta mezcla repartirla en las copas o vasos (en el fondo).

En un bowl mediano mezclar la leche condensada con el jugo de limon y el yogurt griego.
Repartir la mitad de esta crema en las copas (sobre la galleta molida,) luego agregar semillas de granada.
Repetir capas con la crema de limon y yogurt y terminar con semillas de granada.

Llevar al refrigerador por 1 hora y servir frio.

Nota:
Si se quiere se pueden hacer mas capas del parfait.
Se puede hacer con arandanos o frutillas.

Honey and almonds cake (Honigkuchen) Cake de miel y almendras

And here we are again for another recipe.
 The days fly  with everyone here, although now Gerardo is going to work in the office two days and the others here.
 It's all so curious I wake up in the morning and say, no it's not true and then I remember yes. 

Everything suspended in the air because you don't know what your life will be like in another month. 
I read a lot, when I can, because I had made jams also  and try recipes. We have to continue living, what else can we do?
 I pray a lot also for some especially and for many suffering people.

There is one thing that must always be cooked at some point. And especially now I prefer to cook everything here.
I made this honey cake yesterday, and is a german recipe, I love honey, and it is delicious and it is not a difficult recipe, I think you will love it with a cup of tea or coffee it is always delicious.
I wish you all the best, be well and be patient, a hug to all!


Source : Food and Wine

Ingredients

1 regular size orange-spice tea bag (or other you like)
1/2 cup hot water
2 cups all purpose flour
1/2 cup almond flour (or ground almonds)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup honey plus more for serving
1/3 cup vegetable oil
2 large eggs separated
1/4 cup sliced almonds 
mascarpone cheese (or cream cheese for serving)


Method

Preheat oven to 350°F  (180°c) coat a  loaf pan with cooking spray or butter . Line bottom of pan with parchment paper, and add again cooking spray.

Place tea bag in a small bowl and add 1/2 cup hot water, and let  steep 4 minutes. Remove and discard tea bag. Let tea cool slightly about 10 minutes.

Whisk together flours,baking powder, baking soda, salt and cinnamon in a medium bowl until combined.
Whisk together honey, oil, egg yolks and tea in a large bowl until combined.
Add flour mixture to honey mixture whisking constantly to prevent lumps from forming.



Using an electric hand mixer, beat egg whites in a medium bowl on high speed until soft peaks form, about 1 minute.
Gradually fold egg whites into flour mixture.
Spoon batter into prepared loaf pan. Sprinkle whith almonds over the cake.

Bake loaf in preheated oven until a wooden pick inserted in center comes out clean , bake about 40 minutes.
Let cool in pan 15 minutes.
Remove from pan and transfer toa wire rack, and let cool completely about 45 minutes.
Top servings with mascarpone cheese or cheese cream and honey.

Cake can be made up to 2 days in advance and stored in an airtight containerat room temperature, But really I love eat..warm.

print recipe  here











Cake de miel

Ingredientes

1 bolsita de té sabor aroma naranja u otra 
1/2 taza agua caliente
2 tazas de harina sin polvos de hornear
1/2 taza harina de almendras  o 1/2 taza de almendras molidas
1 cucharadita polvos de hornear
1/2 cucharadita bicarbonato
1/2 cucharadita sal
1 cucharadita canela en polvo
2 huevos (yemas y claras separadas)
1 taza de miel para un  poco mas para servir 
1/4 taza almendras laminadas
queso mascarpone o queso crema para servir 



Preparacion