Tag: cake

From my cookbook: Chocolate Olive Oil Bundt Cake with Candied Orange Peel

Chocolate Olive Oil Bundt Cake with Candied Orange Peel

The first picture of today’s post caught the moment I held my Eat In My Kitchen cookbook in my trembling hands for the first time. I had to sit down, or rather, I fell into my beloved old chair in our living room. This chair has seen many emotions, sad and happy, it’s been with me all my life and it’s the place I want to be when the world around me becomes a little overwhelming. So a couple months ago, on a hot day in July just a day before we flew to Malta, this chair had to catch me once again. My knees were wobbly and I didn’t know if I should laugh or cry, so I did both. I received a package from my publisher and I knew what it was before I even opened it: two books, my books.

Tomorrow is a very special day, my German book, Eat In My Kitchen – essen, backen, kochen und genießen, will be published and in a week the English book will follow: Eat In My Kitchen – to cook, to bake, to eat, and to treat, on October 4th. The book is already on Epicurious’ list of ‘The 25 Most Exciting New Cookbooks for Fall 2016’ and my heart is jumping for joy!!

So many people keep asking me how I feel about my big publishing day(s), whether I’m excited, proud, or nervous. To be honest, I can’t really say how I feel. Maybe confused and overwhelmed? As much as it felt normal to write this book at one point, to cook and bake the recipes, and to take the pictures, strangely enough it’s starting to feel normal to know that it’ll be out soon. It may sound weird and maybe I’m wrong, maybe I’ll have a nervous breakdown at one point, maybe when I present the book in front of an audience (in the next few weeks, all over Europe and in the US), or when I see it at a book shop, or when I watch people pulling it off a shelf and buying it. I don’t know.

Luckily, I don’t have much time to think about all this, which is sometimes the best thing that can happen. Eat In my Kitchen feels as intuitive, natural, and close to myself as it can get. The physical book just as much as this blog. I’m in my comfort zone, constantly, which I consider to be the greatest gift. I don’t take anything for granted in life, I’m here and I want to learn, grow, and experience everything. I don’t know if I’ll fail or succeed with this book, but it’s also nothing I want to worry about. Every recipe, every story and picture that fill the 256 pages of this book is totally me, to question or doubt its relevance, would be fatal. That would mean questioning my passion and my beliefs, before this book even sees a shelf in a bookstore.

I can say that I’m unbelievably happy that this book exists. With a big smile on my face, I stand behind all I’ve created and written in the past year and a half to fill its pages, in both the German and the English book. I went through many lows and I took the highs with great pleasure, I suffered and I cried, I changed some decisions and stood strongly behind others. I’ve been through my battles, while working on these pages. But now I let go. A month ago I wrote about this transition, this process of letting go of a project. Tomorrow, this process will be complete.

Today sees a premier on the blog, I’m sharing the first recipe from my book with you and, also for the first time, I’ll share a recipe in English and in German. I get many requests to write my blog in two languages, and as much as I’d love to do that, I simple don’t have enough time. I appreciate the effort of so many of you who aren’t that familiar with the English language but still give it a try and follow my recipe instructions in a foreign language. Today, my German readers, you can relax and bake the most delicious, spongy chocolate olive oil Bundt cake, topped with a thick chocolate glaze and sweet and crunchy caramelized orange peel. I love this cake!

Next week, I’ll share another recipe from my book with you, on the 4th October, on the day when my English readers can hold the book in their hands for the first time. I’ll be in Malta at that point, celebrating the book at my launch at the gorgeous Villa Bologna before my journey takes me to London, New York, and Washington. I’ll try my best to keep up with writing about all this here on the blog – and I also intend to start sharing videos on Instagram, so please come over and join my journey in the next few weeks and months.

Today I want to thank my amazing team here in Germany, all the wonderful women and men who made this book possible. Thank you everyone at Prestel in Munich, especially Pia, Julie, and Adeline. Thank you so much Ellen Mey for being my editorial guidance.

So very soon the book will be available in bookstores, and in case you can’t find it on the shelves, you can order it at any bookstore in the world, or here:

Amazon US – Amazon UK – Amazon Germany

Barnes & Noble


Books A Million

Chocolate Olive Oil Bundt Cake with Candied Orange Peel


Chocolate Olive Oil Bundt Cake with Candied Orange Peel-2

Chocolate Olive Oil Bundt Cake with Candied Orange Peel

from Eat In My Kitchen – to cook, to bake, to eat, and to treat, published by Prestel


Dry breadcrumbs, for sprinkling the Bundt pan
2 cups (260 g) all-purpose flour
1 cup (200 g) granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon fine sea salt
5 ounces (140 g) bittersweet chocolate
⅔ cup (155 ml) olive oil
5 large eggs
3½ tablespoons (50 ml) whole milk
1 tablespoon freshly grated orange zest
3½ tablespoons (50 ml) freshly squeezed orange juice


5 ounces (140 g) bittersweet chocolate
1 tablespoon (15 g) unsalted butter
1 to 2 teaspoons sunflower oil


¼ cup (50 g) granulated sugar
2 tablespoons water
1 small handful very thin strips of fresh orange peel

Preheat the oven to 350°F / 180°C (preferably convection setting). Butter a 7½-cup (1.75 l) Bundt pan and sprinkle generously with breadcrumbs.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a large heat-proof bowl set over a saucepan of barely simmering water, melt the choc­olate. Let cool for a few minutes then add the olive oil, eggs, milk, orange zest, and orange juice, and beat with an electric mixer for 2 minutes or until smooth. Add to the flour mixture and quickly mix with an electric mixer for 1 minute or until well combined. Pour the batter into the prepared Bundt pan and bake for about 35 to 40 minutes (slightly longer if using a conventional oven) or until golden brown and firm on top. If you insert a skewer into the cake, it should come out clean. Let cool for a few minutes then shake the Bundt pan a little and turn the cake out onto a plate. Let cool completely. Trim the bottom of the cake to even it out.

For the chocolate glaze, melt the chocolate and butter in a saucepan over low heat. Add 1 to 2 teaspoons of vegetable oil and whisk until smooth. Pour the glaze over the cooled cake, evening it out with a knife or leaving it in voluptuous drops.

For the candied orange peel, in a small saucepan, bring the sugar and water to a boil. When it starts to caramelize add the orange peel. Reduce the heat to medium and cook for 3 to 4 minutes or until the peel is golden and soft—mind that it doesn’t burn. While the caramel is still liquid, quickly transfer the candied peel to a piece of parchment paper. Let cool for 1 minute then peel it off the paper and decorate the cake while the glaze is soft.

Chocolate Olive Oil Bundt Cake with Candied Orange Peel

German recipe:

Schokoladen-Gugelhupf mit Olivenöl und Kandierter Orangenschale

aus Eat In My Kitchen – essen, backen, kochen und genießen, veröffentlicht bei Prestel


Semmelbrösel, für die Gugelhupfform
260 g Mehl
200 g Zucker
3 TL Backpulver
1 TL Speisenatron
1 Prise feines Meersalz
140 g Zartbitterschokolade
150 ml Olivenöl
5 Eier
50 ml Milch
1 EL Orangenabrieb
50 ml frisch gepresster Orangensaft


140 g Zartbitterschokolade
1 EL Butter
1–2 TL Sonnenblumenöl


50 g Zucker
2 EL Wasser
1 kleine Handvoll sehr dünne Streifen Orangenschale

Den Ofen auf 180 °C (Umluft) vorheizen. Eine Gugelhupfform (1,8 l) einfetten und großzügig mit Semmelbröseln bestreuen.

In einer großen Schüssel Mehl, Zucker, Backpulver, Speisenatron und Salz vermischen.

Die Schokolade in einer großen Schüssel über einem Wasserbad schmelzen. Ein paar Minuten abkühlen lassen, dann Olivenöl, Eier, Milch, Orangenabrieb und Orangensaft dazugeben und mit einem Handrührer etwa 2 Minuten glatt rühren. Zu der Mehlmischung geben und mit dem Handrührer etwa 1 Minute gut verrühren. Den Teig in die vorbereitete Gugelhupfform gießen und etwa 35–40 Minuten goldbraun backen, die Oberfläche sollte fest sein. Ein Metallstäbchen sollte nach dem Einpieksen in den Kuchen sauber sein. Ein paar Minuten abkühlen lassen, dann die Gugelhupfform ein wenig rütteln und den Kuchen auf eine Platte stürzen. Komplett auskühlen lassen und, falls nötig, den Boden gerade schneiden.

Für die Schokoladenglasur Schokolade und Butter in einem Topf bei niedriger Hitze schmelzen. 1–2 TL Sonnenblumenöl dazugeben und glatt schlagen. Die Glasur über den ausgekühlten Kuchen gießen, mit einem Messer verteilen oder in üppigen Tropfen herunterlaufen lassen.

Für die kandierte Orangenschale Zucker und Wasser in einem kleinen Topf zum Kochen bringen. Wenn es anfängt zu karamellisieren, die Orangenschale dazugeben. Bei mittlerer Hitze etwa 3–4 Minuten köcheln lassen, bis die Schale golden und weich ist – aufpassen, dass sie nicht anbrennt. Während der Karamell noch flüssig ist, die Orangenschale schnell auf einem Stück Backpapier ausbreiten. Ein paar Minuten auskühlen lassen, von dem Papier abziehen und den Kuchen damit dekorieren, solange die Glasur noch weich ist.

Chocolate Olive Oil Bundt Cake with Candied Orange Peel







Elderflower Lime Cake

Elderflower Lime Cake

Whenever I ride around the city on my bike at the moment I feel wrapped in the sweetest smelling cloud of elderflower, black locust (acacia), and chestnut flowers. I don’t know if it’s me – maybe I’m more sensitive this year – but as soon as I open my kitchen window in the morning until I close it at night, I’m mesmerized by the smell of early summer.

A week ago, we went on one of our Saturday escapes to the countryside. This time we chose Beelitz, outside Berlin, to spend a day far from noise and distraction. I wrote about this area two years ago, it’s a picturesque village surrounded by fields and dense woods and it’s famous for Germany’s best asparagus (you can see the pictures here). Last time we went a little earlier, in May, the asparagus fields were still covered in foil (white asparagus grows in the dark), but now, in June, the scene looks completely different. What used to grow under ground is now a filigree green plant blowing in a gentle breeze. White asparagus season in the forest of Beelitz is over.

After our 2 hour bike ride through forest and fields we deserved a break and enjoyed tender asparagus with Hollandaise sauce at a secluded restaurant, called Landgasthof Rieben. We chatted with the owner and learned that you can only grow asparagus on the same field for 7 years, then it needs a break, also for 7 years. The magic number.

One of the flowers that smell most captivating right now, are elderflowers and their season is almost over too. I love to use their sticky syrup for refreshing Hugo cocktails (you find the recipe in the link for the syrup), or to make caramelized onions or chicken taste even sweeter. But using it for baked sweets, is one of the best ways to enjoy elderflower on a Sunday afternoon. I baked a simple loaf cake intensely flavoured with lime, pricked the surface, and poured a wonderfully fragrant syrup made of lime juice and elderflower over the warm cake. Sometimes, these simple cakes are the best!

Elderflower Lime Cake


Elderflower Lime Cake

Elderflower Lime Cake

Serves 4 to 6

For the cake

plain flour 210 g / 1 1/2 cups plus 2 tablespoons
cornstarch 70 g / 1/2 cup plus 2 tablespoons
baking powder 3 teaspoons
fine sea salt 1/4 teaspoon
butter, at room temperature, 180g / 3/4 cup plus 1 tablespoon
granulated sugar 180g / 3/4 cup plus 2 tablespoons
organic eggs 3
freshly grated lime zest 2 tablespoons
freshly squeezed lime juice 3 tablespoons
buttermilk 90ml / 1/3 cup plus 1 tablespoon

For the syrup

elderflower syrup 100ml / 1/3 cup plus 1 tablespoon
freshly squeezed lime juice 3 tablespoons

For the topping

a few elderflowers (optional)

Preheat the oven to 160°C / 325°F (preferably convection setting). Butter a 23 x 10 cm / 9 x 4-inch loaf pan.

For the cake, in a large bowl, whisk together the flour, cornstarch, baking powder, and salt. In a second large bowl, beat the butter and sugar for a few minutes or until light and fluffy. Add the eggs, 1 at a time, incorporating each egg before adding the next one, and beat for 2 to 3 minutes or until light and creamy. Add the lime zest and juice and beat for 1 minute. With a wooden spoon, fold about 1/3 of the flour mixture gently into the batter, followed by 1/3 of the buttermilk. Repeat with the remaining flour mixture and buttermilk, folding just until combined. Pour the batter into the prepared pan and bake for about 50 minutes (slightly longer if using a conventional oven) or until golden on top. If you insert a skewer in the center of the cake, it should come out clean. Let the cake cool in the pan for a few minutes before turning it out onto a wire rack.

For the syrup, in a small saucepan, bring the elderflower syrup and lime juice to the boil and cook for 1 minute over high heat.

Prick the warm cake all over with a skewer and slowly pour the elderflower-lime syrup over the top. Decorate with elderflowers just before serving.

Elderflower Lime Cake


Elderflower Lime Cake





Strawberry Cream Roll for Tea Time in June


This is the ultimate strawberry dessert to me, the lightest sponge roll you can imagine filled with vanilla whipped cream and lots of sweet red berries. This cake just makes me happy, and lots of my friends too! There are many cakes, pies, creams, meringues, puddings or trifles which can be tastefully refined with strawberries but nothing beats my fruity summer roll. There is only one variation on this roll which is as good but it demands a bit more work and time, and that’s to replace the whipped cream with a Bavarian vanilla cream. It has the same effect on me, I just can stop eating it!

For now it’s whipped cream which makes this dessert a very quick one. The sponge dough only needs 6 minutes in the oven and it can even be prepared a day before. Then you just need to whip the cream, cut the berries and roll everything up in a big, beautiful roll. I love to eat it at tea time on a Sunday, preferably on a sunny day in my mother’s garden in the countryside. Sitting in the shade under one of her big trees, a plate of this creamy cake in my hands is one of the best treats in June I can imagine. I’m lucky, I will be there next week and I’m sure I’ll bake it again!




 Strawberry Cream Roll

For one big roll made of 38 x 30cm / 15 x 12″ sponge you need

organic eggs 6
sugar 100g/ 3.5 ounces plus more for the whipped cream and sprinkling (around 4 tablespoons)
a pinch of salt
plain flour, sieved, 100g / 3.5 ounces
cornstarch 40g / 1.5 ounces
strawberries, rinsed and cut into slices, 370g / 13 ounces
(keep 4 berries cut in half as decoration)
heavy cream 300g / 10.5 ounces
a pinch of fresh vanilla
icing sugar to dust the roll

Set the oven to 220°C (top / bottom heat) and line a baking sheet (around 38 x 30cm / 15 x 12″) with parchment paper.

Whisk the the egg whites with a pinch of salt for 10 seconds, add 40g of the sugar and continue beating till stiff. Mix the egg yolks with a pinch of vanilla and 60g of the sugar for a few minutes till thick and creamy. Fold the egg whites with a wooden spoon into the egg yolks. Combine the flour and cornstarch and fold gently into the egg mixture. Spread the dough on the baking sheet and bake in the middle of the oven for 6 minutes until spongy.

Sprinkle a kitchen towel with sugar (around 2 tablespoons) and flip the hot sponge onto the towel. Roll it up carefully as you can see in the picture below and let it cool.

Whip the heavy cream with a pinch of fresh vanilla and 1 1/2 tablespoons of sugar (or more if you prefer it sweeter) till thick.

Unwind the sponge roll carefully and lay it flat onto a working surface. Spread the whipped cream on the cake, cover with slices of strawberries and roll it up again, slowly and gently, not to squeeze the cream out from the sides. Dust with icing sugar and decorate with the strawberries cut in half. Serve immediately or keep in the fridge for a few hours before serving.



Strawberry Cream Roll



Lemon Ricotta Cake for Afternoon Tea

Lemon Ricotta Cake

I open the door to my fridge and find a package of ricotta that needs to be used soon. Dinner is already planned so I’m thinking about a sweet solution. My eyes pass the big pile of lemons on my window sill and my decision is made. A cake, spongy, simple and aromatic, with lots of lemon juice and zest and creamy ricotta! Some icing sugar on top and it looks as pretty as a Sunday tea time cake should look.

Sometimes, especially on a Sunday, I need something sweet to go with my tea but I’m too lazy to leave my cosy sofa and my books and magazines for too long. In these moments a quick and spongy cake can satisfy all you need, half an hour in the oven and it’s done. The air is filled with the sweetest smell and a golden piece of cake is waiting on my plate.

The ricotta lemon combination is one I use (and like) a lot, mixed with spaghetti and crushed black pepper, it makes one of the pasta dishes I cook the most, all year round. Tangy and smooth, it’s a balance the two manage to keep, on the sweet and on the savory side!

Lemon Ricotta Cake

Lemon Ricotta Cake

For a 20cm / 8″ cake pan you need

butter, soft, 80g / 3 ounces
sugar 150g / 5.5 ounces
ricotta, 80g / 3 ounces
organic eggs, separated, 3
freshly squeezed lemon juice 4 tablespoons
zest of 1 lemon
plain flour 200g / 7 ounces
baking powder 3/4 teaspoon
pinch of salt
icing sugar to dust the cake

Set the oven to 180°C / 355°F (fan-assisted oven) and butter the cake pan.

Beat the egg whites with a pinch of salt till stiff. Combine the flour and baking powder.

Beat the butter and sugar till fluffy, add the ricotta and mix for a couple minutes. Add the egg yolks and continue mixing for 2 minutes. While still mixing, add the lemon juice and zest followed by the dry ingredients, mixing well for another minute. Stir 2 tablespoons of the stiff egg whites into the dough before you carefully fold in all of the egg whites. The dough is a bit firm so it may take some time to combine everything.

Scrape the dough into the prepared pan and bake for 30 minutes or until golden brown. Check with a skewer, it should come out clean. Let the cake cool and dust with icing sugar.

Lemon Ricotta Cake


Lemon Ricotta Cake


Lemon Ricotta Cake

Red Wine Cake with Cinnamon and Chocolate

Red Wine Cake

This is the cake of my late teenage years, made with red wine, bittersweet chocolate chunks and cinnamon. It’s spongy, juicy and so rich in taste! My friends and I were obsessed with it, we baked it for every possible occasion. That’s a while ago now and I’ve since moved on to other great cakes but today I thought it’s time again: pink cake for the weekend!

I must say it was yesterday that this idea came to mind. I baked it and was surprised by the cakes texture until I noticed that I didn’t put in the right amount of wine – I mixed up milliliters and cups on my measuring cup and put in far too little red wine. The cake turned out much too dry and hard on the outside. I was confused at first, wondering if the memory was sweetened by time but I remembered this cake so soft and juicy that I knew I must have mixed up the recipe (I even questioned my oven’s reliability for a second). Today I got my second chance and my pink cake turned out as pretty and delicious as I remembered it!

Red Wine Cake

Red Wine Cake with Chocolate and Cinnamon

For 1 loaf tin, about 23cm x 10cm / 9″ x 4″, you need

butter 250g / 9 ounces
sugar 250g / 9 ounces
organic eggs 4
plain flour 250g / 9 ounces
baking powder 3 teaspoons
cocoa powder 3 teaspoons
cinnamon, ground, 2 teaspoons
a pinch of salt
red wine 125ml
bittersweet chocolate, chopped, 100g / 3.5 ounces

For the icing:
icing sugar (100g / 3.5 ounces) mixed with red wine or water (3-4 tablespoons)

Set your oven to 165°C / 330°F (fan-assisted oven). Butter your loaf tin and dust with flour.

Combine the dry ingredients (except the sugar). Mix the butter together with the sugar till fluffy, add the eggs, one at a time, and continue mixing for a couple minutes. Add the dry ingredients and the red wine and mix until smooth. Gently fold in the chocolate and scoop into your prepared tin. Bake for 65 minutes or until golden. Check with a skewer, it should come out clean, and let it cool. Spread the icing sugar on top of the cake to finish its pink glory.

Red Wine Cake


Red Wine Cake


Red Wine Cake