New Year`s Orange Cake.

The Salty Biscotti Blog Food Photography Vasilopita Cake

This cake is connected to the first day of each New Year in our home. It is our for ever Vasilopita recipe, to a sweet welcome and of course it has a hidden coin inside for good luck. If you take all that story out, it is a delicious cake full of flavour and aroma, soft and sweet, to bake it not only for New Year`s, but the whole year.

Simple ingredients, easy to bake, served in your morning coffee table in about an hour, you dont`t want to miss that one out.

The Salty Biscotti Blog Food Photography Vasilopita Cake
The Salty Biscotti Blog Food Photography Vasilopita Cake

You Will Need: 

6 eggs (medium size)

450 gr. sugar

200 gr. butter (at room temperature)

1/2 a small glass of wine cognac

zest from two oranges (medium size or one large)

juice from an orange

500 gr. self-raising flour

half a tsp. baking powder

powdered sugar & decorating toppings

* Pre-heat the oven to 180 *C. Spread butter and flour in a pan (preferably with a removable base).

Prepare the meringue (6 eggs), by separating the crocus from the white wheat and leave it aside.

Beat in a mixer all the ingredients, starting with the sugar and the crocus for a couple of minutes and add gradually the butter, cut in cubes. Add the orange zest and the meringue. Add the cognac, a few spoons of the flour and the orange juice. Add the remaining flour and the baking powder.

Mix in medium to high speed until the ingredients are homogenized, drop it into the pan and bake it in the preheated oven for about 40 to 45 minutes.

Let it cool on a rack for a few minutes, add the powdered sugar and any other topping you wish.

The Salty Biscotti Blog Food Photography Vasilopita Cake

Sponge Cake With Vanilla Cream & Truffle Chocolate

The Salty Biscotti Blog sponge cake with vanilla cream and truffle chocolate

My little George started going to the nursery last week, so you can imagine how hard is this time for us at home. Adjustment period at this age can last from two weeks up to 6 months as they tell me at school and based on the facts I have, I foresee a long period for us. It`s the first time he tries to stand on hiw own in a new, unknown environment, away from his family and all we do is to constantly support him and show him our love. So, I baked this simple sponge cake that he loves, topped with vanilla cream and some truffle chocolate sprinkles, that smells so good and spread warm, vanilla flavours to our home, while baking.

The Salty Biscotti Blog sponge cake with vanilla cream and truffle chocolate

This September, I will remember for ever, for all the hard times of seperation and all the good moments of sucess, all the little steps of George gaining trust outside home, him smiling a bit more at school, day by day. What can I say, I am just a proud mom!!

The Salty Biscotti Blog sponge cake with vanilla cream and truffle chocolate

If you want to make the Cake, You will need:

200 gr. sugar

200 gr. butter at room temperature

200 gr. self-raising flour

1 tsp. baking powder

4 eggs at room temperature

1 tsp. vanilla extract

* Preheat the oven to 170 °C and grease a round pan well. This is very important since it is a moist cake, easily stuck to the bottom or the sides of the pan. In the bowl of your mixer, add the butter and the sugar and mix well for about 5 minutes in high heat. Stop from time to time and stir the mixture with a spatula. Meanwhile, sift the flour and the baking powder in a bowl. As soon as the butter mixture is ready, add 2 eggs and half of the flour until is homogenised and then the rest 2 eggs with the remaining flour and the vanilla extract.

Put it in the pan and bake for 25 minutes. Let it cool for a few minutes, take it out of the pan and frost with some vanilla cream and chocolate.

Enjoy, Anthea.

Almond Cake With Lemon Frosting

almond cake - the salty biscotti blog

I am back at food photography. And baking. And making my family happy. They love my cakes, at least that is what I hear from them. Hoping the baby will love them too in the near future.

Staying in Athens during summer is not much of a fun, so little treats like that, are a must.

After such a long a time, I managed to bake a cake. A simple almond cake with some lemon frosting and chocolate drops on top. These kind of tastes can make my day and my family`s too. This is a far too easy recipe, appropriate for a mom of a new born baby and a toddler, with no time availiable.

Simply gather all the ingredients, put them on a mixer, bake and decorate.

almond cake - the salty biscotti blog

You Will Need: 

90 gr. olive oil

150 gr. powdered sugar

150 gr. egg whites (from 4 eggs)

170 gr. all purpose flour

80 gr. milk

150 gr. white almods, finely sliced

1,5 teaspoon bakind powder

a pinch of salt

For the frosting: 40 gr. lemon juice, 270 gr. powdered sugar

* Pre heat the oven at 170 *C and prepare a baking pan, by spreading some olive oil and brown sugar all around it.

In a mixer, whisk the olive oil with the sugar. Add the egg whites. Mix well for two minutes and add the milk, the flour and the rest of ingredients.

Put the mixture in the pan and bake for 45 minutes.

Let the cake to cool down and prepare the frosting. Mix in the bowl the lemon juice with the the powdered sugar. Put it on the cake after the cake is cold enough.

almond cake - the salty biscotti blog
almond cake - the salty biscotti blog