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Spring

14 Recipes with Citrus Fruits

Have I mentioned that my hubby is a huge fan of citrus fruits? I will admit, I don’t mind them either. It probably comes as no surprise then that I have tons of recipes on my blog with a citrus touch. I love any fresh and yellow, especially in winter. I also don’t mind the vitamins (yeah, I know, we are still talking about cake). I learned not that long ago that lemons, limes and the like are usually harvested in winter, sometimes in January or February. For that reason I thought it might be a good time to share 14 recipes with these fruits, I hope you find something you enjoy!

#1 Lemon Mousse or Lemon Posset

This dessert comes together in minutes and just looks great in the lemons!

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Lemonies or Lemon Brownies

We were fortunate enough to go on vacation in the north of Spain and in Portugal in spring 2023. During our trip I got to see tons of lemon trees. Many seemed to be completely abandoned. Some had half their lemons lying on the floor, which made me hurt. So I started to pick them up. Sometimes I asked whether this was OK if I saw anyone around, but nobody seemed to mind. This resulted in me having lots of lemons during our holidays, so I got to work to use them all properly. Zorra from the blog Kochtopf (in German) publishes a lot of lemon recipes. She lives in Spain and often talks about the abundance of lemons available. So I know I would find something interesting on her blog. The below recipe is from her, I love the fudgy texture of these lemonies. Don’t think of these as a lemon loaf, but rather than brownies with lemon flavor, you will enjoy them. Continue Reading…

Lemon Posset in 15 minutes with 3 ingredients

Have you ever heard of lemon posset? Apparently this is a dessert from the UK and it contains three ingredients: lemons, heavy cream, and sugar. It is unbelievably easy to make and comes together in less than 15 minutes. Surprisingly, you don’t need any additional binder, no gelatine, no agar agar, the lemons themselves somehow work their magic for this to get to the creamy and mousse-like texture. Continue Reading…

Roasted Strawberry Pie

Today I am presenting a roasted strawberry pie with some braided topping. My strawberry season was extremely long this year. I started in Spain on holiday where they were already at the end of the season to return to Germany and continue. Here in Munich lockal strawberries are just available now, so I have been eating fresh and local strawberries for quite some time now. I didn’t know this, but roasted strawberries are even better than just baked strawberries, believe me, this is a special treat.

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Strawberry Sponge Roll or brazo de reina from Colombia

It barely ever happens, but this does coincide. This recipe is the same in Germany as well as Colombia. Today I am presenting a strawberry sponge roll from Germany or brazo de reina from Colombia. This sponge roll is super easy to make and is filled with heavy cream and cubed strawberries. If you are expecting guests, I highly recommend this roll as it is easy to prepare and fast to make. So far every single person has loved this recipe, Colombians and Germans alike.

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Strawberry Tiramisu with no Raw Egg or Alcohol

Strawberry tiramisu with no raw egg or alcohol, who would be interested in a piece? It probably comes as no surprise that I am a huge fan of tiramisu as it contains my beloved sponge cake. I love tiramisu with a fruity flavor. For that reason you can already find a strawberry tiramisu cake on my blog as well as the Brazilian version with peaches.  Today I wanted to introduce the “classic” version. But I am using the word classic lightly as we will make the ladyfingers ourselves and will simply make one full layer instead of single ladyfingers and we use the fruit strawberry. Try to imagine a tiramisu sweetened with elderflower cordial, a slightly lighter cream with mascarpone and farmer’s cheese with no raw egg and strawberries sandwiched in between, once as puree and once fresh. I did enjoy this dessert a lot!

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Old-fashioned Rhubarb Pie

Old-fashioned rhubarb pie! Guys, I am ashamed to say, but this pie was polished within two days and it is only th two of us! If you love rhubarb, this pie is for you. It is a very simple, very plain pie, a buttery pie crust holds together: rhubarb. Yeah, duh, I decided to go for no further adornments, no additional spices, no egg, no custard, no nothing, just loads and loads of rhubarb. It is sweetened with sugar and tapioca starch will serve as the binder, but that’s it. I enjoyed mine with a dollop of whipping cream. Feel free to serve with ice cream or just eat plain!

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Refreshing Mojito Cupcakes

Guys, finally I can introduce some cupcakes to you that taste even better on day 2 or even 3. Once the cupcakes had the chance to fully develop their flavor, you will taste the lime much more, the rum is going to still be present, but more so in the back. If you are waiting for spring to finally come, how about making these mojito cupcakes? I often find March to be a though month, I am tired of the snow, I want to have more green, some refreshing ingredients, I am longing for more ease, for the birds to chirp and simply for spring. These mojito cupcakes came to be because a) I finally wanted to make some cupcakes, it has been ages! and b) I felt like something refreshing was needed. So mojito cupcakes it is! Continue Reading…

Moist Strawberry Chocolate Cake

This is the perfect cake for Valentine’s Day, a moist and decadent strawberry chocolate cake. Who would like to get a piece of this deliciousness? The cake is made of a devil’s food cake, the filling is made with real strawberries and since it is not the season yet, we will use frozen strawberries. The final touches are a chocolate drip and fresh strawberries dipped in chocolate. Who wants a piece?

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Profiterole with Raspberry Filling

Today I am going to reintroduce an old recipe anew: choux pastry in the form of hearts with a raspberry filling. This is an airy and light dessert. Don’t be intimidated by choux pastry. I have discovered a new recipe which never fails me. Below I piped the choux pastry to hearts, but you are free to also make traditional profiteroles or eclairs if you wish. The raspberry filling is not too sweet, more on the tart side and very fruity. I reduced the amount of butter and cream cheese in order to make is really taste like raspberries.

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