Marble cake with chocolate ganache glaze

Foto: Mari Eriksson

Sometimes you just want simple with a twist of gorgeous.. Then this is the recipe for you. My affection with this cake seriously knows no bounds. Largely due to the best chocolate glaze in existence. Glaze doesn’t do this ganache any justice.



  • ¾ cup/170 grams unsalted butter softened
  • 2 ½ cups/300 grams cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon plus 1/4 teaspoon, divided
  • ½ teaspoon salt
  • 1 ⅔ cups/334 grams plus 1 tablespoon sugar
  • 1 cup, plus 2 tablespoons/270 milliliters buttermilk
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 ounce/28 grams unsweetened chocolate
  • For the chocolate ganache glaze:

  1. 1 cup heavy cream
  2. 8 ounces semisweet chocolate, chopped into pieces
  3. pinch of salt



  1. Preheat the oven to 350 degrees. Grease a 9-inch tube pan with butter and dust with flour.
  2. Make the cake: In a medium bowl, sift together flour, baking powder, 1/2 teaspoon baking soda, the salt and 1 2/3 cups sugar.
  3. Put the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until well blended; do not beat. Combine the buttermilk and vanilla and stir into the flour mixture, until just blended. Add the eggs and mix until just incorporated. Set aside.
  4. Melt 1 ounce chocolate in a medium heatproof bowl set over a pot filled with a few inches of simmering water. Remove from the heat and add the remaining 1/4 teaspoon baking soda, 1 tablespoon sugar and 2 tablespoons very hot water. Whisk together until just blended. Fold 1/4 of the batter (about 1 cup) into the chocolate mixture, to create chocolate batter.
  5. Pour the batter into the prepared tube pan, alternating the yellow and chocolate batters (two layers of each, beginning with the vanilla batter and ending with the chocolate batter), then run a knife through the batter to marble it. Bake for about 45 to 50 minutes. Start checking the cake after about 35 minutes; the cake should be a little soft in the middle, just barely bouncing back when touched. Remove from oven and let cool 30 minutes. Place the cake onto a platter.
  6. Once cake is cooled, prepare the chocolate glaze. Place chopped chocolate into a medium bowl. In a small saucepan, bring heavy cream to a boil. Pour over the chocolate and add a pinch of salt. Do not stir for 10 minutes. Once 10 minutes have elapsed, whisk mixture until smooth and creamy. Let stand for 5 minutes before pouring over the cake. Slowly cover cake with ganache and let stand for 10 minutes. The ganache will harden as it sets on the cake.

    All the best 

Pumkin and almond cake with mascarpone frosting and rosé pears

Foto:Mari Eriksson

This cake is pure heaven! I know I say that about everything I show you here on the blog but this is truly the best piece of cake I have tasted in a long while. I also admit that there are a few steps to go through before you can take a bite into this pure delight. But it is so worth your while and I will help you through every step. For this recipe I also made home made pumpkin puree. Very easy nothing to worry about and it taste so much better that something that comes out of a jar. I even doubt that we have caned pumpkin here in Sweden like many other countries has. We haven't yet been bitten by the pumpkin crazy. I don't know why because pumpkin is now one of my favorite food. But I first realized that when I lived in Australia. I roast it to go with my lamb or puree it to have in my cakes. I always use butternut which is my favorite. 

How I made home made pumpkin puree:
Trim off the stem, then cut the pumpkin in half through the top. Remove all the seeds and stringiness from the center of each pumpkin half. Place the pumpkin halves cut-side down on a sheet tray. Placing them cut-side down keeps the pumpkin moist without needing to add oil. Roast for about 45 minutes, until the skin is dark and puckered. Flip the pumpkin halves over. The pumpkin should be very soft. Scoop all the pumpkin out of the skin with a spoon when it has cooled enough to be handled , then transfer to a food processor. Puree for about 30 seconds until completely smooth. Now the pumpkin puree is ready to use!


For the cake:
1 cups light brown sugar
1 cup caster sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon sea salt
4 large eggs
1 1/4 cups canola oil
7 oz pumpkin puree
1 cup  ground almonds


300ml double cream
250g mascarpone cheese, softened
1 teaspoon vanilla
2 tablespoon powdered sugar

Poached pear:

6 pears  just ripe
1 lemon peeled and cut into thin strips and the juice
2 cups rosé wine water
1 cup water
1 cup brown sugar or muscavado sugar
1 teaspoon vanilla extract 
1 star anise 
2 whole cinnamon sticks 

Preheat the oven 175° C/ 350°F. Prepare your baking pan by coating with cooking spray or butter.
In a medium bowl, whisk together the sugar, flour, baking soda, cinnamon and salt. In a large mixing bowl, beat the eggs until light and frothy. Beat in the oil. Add the flour mixture in two additions, until just incorporated, scraping down the sides of the bowl. Stir in the pumpkin (See my recipe above) and ground almonds.
Pour the batter into a springform pan and place in the oven. Bake for 30 minutes then lower the temperature to 150° C/ 325°F and bake for another 20 min, or until a toothpick inserted in the center comes clean.
When the cake is baked, remove from oven. Let it sit until cooled completely. Remove from baking pan. Invert onto your wire rack or serving plate. Wrap the cake well and refrigerate until ready to frost. This can be done a day or two in advance.
Make the frosting by whipping together all the ingredients in a small bowl. Make sure not to overbeat.
Peel pears and cut a thin slice off the bottom of the pears so they can stand upright, keep stalks attached. Place sugar, wine, water, lemon juice and peel, anise and cinnamon sticks in a medium saucepan. Bring to boil, over medium heat, stirring to dissolve sugar. Reduce heat to low simmer for 5 min. Add pears and gently simmer for 20 min turn them occasionally so that all of the pear get covered by the liquid.
 Frost the cake, put the pears on top and drizzel the cooled poaching liquid over the whole cake. Dust with extra cinnamon.


All the best 


Melting moments

Foto:Mari Eriksson

 Today I wanted something easy but yet delicious. My first encounter with these beauties was when we use to live in Australia. They were everywhere.They are a classic cookie in the anglo saxon part of the world. I was easily swayed and need no introduction. It was love at first sight. These cookies are the most crumbly, buttery, and delicious cookies ever. So easy to make so there is no reason not to try this for your afternoon tea today. I found my recipe here.


  • 125g butter, softened
  • 3/4 cup (115g) plain flour
  • 1/4 cup (45g) icing sugar mixture
  • 1/3 cup (50g) custard powder
  • 60g butter, softened, extra
  • 2/3 cup (110g) icing sugar mixture, extra
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice

How to

  •  1
    Preheat oven to 160°C. Line 2 oven trays with baking paper. Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
  •  2
    Use your hands to roll teaspoonful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.
  •  3
    Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.

Good luck!


Vanilla pear and fruit crumble with a scoop of vanilla ice cream

Foto:  Mari Eriksson

These lovely mini berry crumble are perfect autumn comfort food. I love the combo of warm vanilla  pear with the crunchy nuts and the cool ice cream. Enjoy!

Vanilla pear and fruit crumble

(Serves 4)
For the Berry Filling:
  • 3 cups mixed berries 
  • 15g butter
  • 5 pear peeled, cored and cut in 3 cm pieces
  • 1/2 cup natural cane sugar
  • 1 teaspoon vanilla extract
For the Topping:
  • 1 cup all-purpose flour
  • 1/4 cup almond meal
  • 1/4 cup rolled oats
  • 1/4 cup natural cane sugar
  • 1/4 cup light muscavado sugar
  • 1 teaspoon ground cinnamon
  • 60 g of nuts I used para nuts and pecannuts
  • 1/4 teaspoon salt
  • 6 tablespoons butter, melted

Step 1: Preheat oven to 180 C. Melt butter in a saucepan. Add pear, sugar and vanilla extract stir and cook 5 minutes or until pear is tender. Take away from heat and add the berries.

Step 2: In a separate bowl, mix together the flour, almond meal, oats, sugar and cinnamon together.

Step 3: Pour the melted butter  for the topping over the flour mixture.

Step 4: Using a spoon, combine the melted butter with the flour mixture until crumbles form.

Step 5: Place ramekins on a baking sheet and evenly distribute the mixed berries and pear into the four (4 inch) ramekins.

Step 6: Evenly distribute the prepared crumble over the top of each ramekin. Bake for 20-25 minutes or until tops are golden. Allow the crumbles to cool slightly before serving with a scoop of vanilla ice cream.

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