CHOCOLATE CINNAMON CAKE WITH HONEY CHANTILLY AND STRAWBERRIES

let’s say “bye bye winter see you never again until December” with this 3 layer chocolate cinnamon cake with a soft honey chantilly filled with fresh sliced strawberries, because we all know that spring is here and we freaking love it.

so the thing is that I bought some really good organic cinnamon, I realised the good quality when I opened the bag and I smelled it. using that almost every morning in my porridge for breakfast I decided to bake something with it as well, so here I am.

this sponge cake is fudgy and plenty of flavour thanks to the soft spicy hit of cinnamon and it’s full of sweetness thanks to the creamy honey chantilly. but never forget about the strawberries, fresh fruit always makes a cake even more interesting.

let’s bake!


CHOCOLATE CINNAMON CAKE WITH HONEY CHANTILLY AND STRAWBERRIES
(makes about 10 servings)

· ingredients ·
cake
180gr plain flour
2 tsp baking powder
1 Tbsp ground cinnamon
3 Tbsp cocoa powder
180gr unsalted butter at room temperature
180gr muscovado sugar
3 large free range eggs
90ml buttermilk
45ml whole milk
1 + ½ tsp vanilla extract
120gr melted dark chocolate

filling
400gr cold whipping cream
3 Tbsp icing sugar
1 Tbsp honey
sliced strawberries

decoration
strawberries
a dash of chocolate ganache

· step by step ·
cake
grease and line a 15cm baking tin with parchment paper, and preheat the oven at 175ºC.
in a medium bowl sift the plain flower, baking powder, ground cinnamon and cocoa powder together.
in a big bowl beat the unsalted butter with the sifted muscovado sugar until it gets paler.
beat in the eggs on at a time.
pour in the half of the dry mixture and beat again.
add the buttermilk, whole milk and vanilla extract and mix everything well.
pour in the other half of the flour and the melted dark chocolate stirring until all the batter is ready.
place all the batter inside the prepared baking tin and bake it for 60min at 175ºC.
take it out of the oven and leave it for 10min then remove it from the baking tin and let it cool completely in a wire rack.
cut it in 3 layers and fill it with the honey chantilly and sliced strawberries.

filling
in a big bowl whisk the cold whipping cream until it gets thicker but not completely ready.
add the icing sugar and honey and keep whisking until firm peaks are formed.

· tips ·
you always can divide the batter in 3 different baking tins, then the time will be 20min approx. for each cake.
be sure that the cake is completely cooled when you are filling it with the honey chantilly, otherwise this filling will be melted in seconds.
you can cut any kind of fruit you desire like banana or raspberries for example.

enjoy!


 

CRUNCHY GRANOLA

crunchy granola 6

crunchy granola 3

crunchy granola 12

 

lots of energy is what we have in this new recipe today! with this crunchy granola mixed with natural yogurt. you will want to wake up early just to have breakfast! or at least that’s what happens to me when something bloody delicious is waiting for me in the kitchen on mornings.

it’s so easy and fast to bake, with natural and organic ingredients the result is so tasty and nice, also it’s crunchy in the right point. and yes! you have the vegan option on the tips bellow.

I can’t wait for breakfast again..

let’s bake!

crunchy granola 13

crunchy granola 14

crunchy granola 11

crunchy granola 4


 

CRUNCHY GRANOLA
(makes about 15 servings)

· ingredients ·
2 tbsp olive oil
150g honey
1 tsp vanilla extract
300g oats
4 tbsp sesame seeds
50g pumpkin seeds
100g flaked chopped almonds
100g raisins
50g dried coconut
50g dried slices bananas

· step by step ·
preheat the oven at 150ºC with 2 resistances and fan, also prepare a baking tray with baking paper.
in a bowl mix the olive oil, honey and vanilla extract.
in another bowl pour the oats, sesame seeds, pumpkin seeds, almonds and add the honey mixture combining it well.
spread the granola into the prepared baking tray and bake it for 15 min.
add the raisins, coconut and banana to the granola and bake it again for just 10 min.
leave it cool completely before removing from the tray.
you can eat this with natural yogurt or any kind of milk.

· tips ·
if you prefer the vegan option just change the honey for maple syrup or agave syrup.
you can always change or add dried fruit or different seeds depending on your taste.
if the granola it’s a little bit hard to separate when it’s completely cooled then break it a bit with a wooden spoon.

enjoy!


 

RYE AND SPELT APPLE HONEY CAKE

rye and spelt apple honey cake 1

rye and spelt apple honey cake 7

I just want to remind you that the word cake doesn’t mean unhealthy and fat straight away, and here we have a prove of that with this cake made with organic rye and spelt flour.

this experiment mixing this kind of flours really makes the difference, they give to the cake an amazing crumbly texture with a natural strong flavour mixed with the softness and moisture that chopped apples always give. also, the honey mascarpone on the top is a must in this cake, everything is smoother and the strawberries gives that natural fresh note that a healthy cake needs.

and I want to say one last thing, thank you sooo much Ester for these amazing little cake plates that you made for me! I love the perfect shape for cake slices and the neutral colour! aren’t they the cutest thing ever?

let’s bake!

rye and spelt apple honey cake 4

rye and spelt apple honey cake 6

rye and spelt apple honey cake 8


RYE AND SPELT APPLE HONEY CAKE
(makes about 12 servings)

· ingredients ·
cake
200g rye flour
100g spelt flour
2 tsp baking powder
1 + ½ tsp baking soda
1 tsp ground cinnamon
½ tsp nutmeg
a pinch of salt
120ml olive oil
110g honey
1 tsp vanilla extract
2 egg yolks
500g chopped apples (3 big apples)
zest of one big orange
2 egg whites

frosting
250g mascarpone
50g honey

decoration
strawberries
blueberries (optional)

· step by step ·
cake
preheat the oven at 170ºC and grease a 20cm mould.
in a large bowl mix the rye flour, spelt flour, baking powder, baking soda, ground cinnamon, nutmeg and salt.
in another large bowl whisk together the olive oil, honey, egg yolks and vanilla extract.
add to the wet mixture the chopped apples and the orange zest.
now fold in the mixture of dry ingredients and mix everything well again.
in another bowl whisk the egg whites until they are stiff, and mix it with the rest of the batter.
spread the batter into the prepared mould and bake it for about 55min to 1h at 170ºC.
leave it cool completely before you remove the cake from the mould.
top it with the honey mascarpone frosting and add the berries.

frosting
mix together all the mascarpone and the honey until everything it’s well combined.

enjoy!