LEMON CAKE WITH LEMON ICING Makes one bundt cake, serves 9-12 INGREDIENTS CAKE 270 g (1 3/4 cups + 2 1/2 tbsp.) all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. flaky salt 175 g (1 1/2 stick) softened butter 270 g (1 1/4 cups) granulated sugar 1 tbsp. lemon zest (from approx. 2 lemons) 3 large eggs 200 ml (3/4 cup + 1 1/2 tbsp.) yogurt (2-3 % fat), at room temp. 50 ml (3 1/2 tbsp) fresh lemon juice (of approx. 1-2 lemons) ICING 180 g (1 1/4 cup) powdered sugar Zest from 1 lemon 1 tbsp. heavy cream or milk A pinch of salt INSTRUCTIONS CAKE Preheat oven to 175°C ..read more

I’ve been away from blogging for quite some time now, one of the reasons being that I’ve photographed a book over the past year with My Feldt! This book is packed with delicious jam, cordial and syrup recipes from all the things you can find in nature (think leaves, flowers, berries, fruits, vegetables..). If you’re located in Sweden you can purchase a signed copy of the book here. This is the third book we make together, you can check out the previous books we’ve made here and here ..read more

I have been thinking about this easy rhubarb cake with almond paste for so long, I’m so glad to finally be able to share it with you! This is a recipe I made a few years ago that I never got around to publish here. The original recipe is made with apples and cinnamon but I’m certain it will be delicious with most fruits. I chose to keep this one simple in terms of flavor but you can add any kind of spices you like. Cinnamon, cardamom or ginger would all be delicious choices! If you want to make a pretty pattern on top, I highly suggest placing the slices in a pattern in the bottom of the pan ..read more

Have you ever tried dyeing eggs with natural ingredients? All you need is water, vinegar, salt, spices, tea, coffee, berries, vegetables or onion skins(!). This works best with white eggs, with both raw and cooked eggs – just make sure there are no cracks in the shells so the color and flavor doesn’t seep in. For the spices, I didn’t really measure but I probably used about 2 tsp of blueberry powder, turmeric and matcha per cup of water. I simply added hot water to the spices in a jar, a splash of vinegar and a pinch of salt, let it cool and then I put the eggs in. The cabbage and onion ski ..read more

Here we are again, the last day of the year! I had both time and energy to prepare a blogpost this year. Normally, I’m so focused on Christmas that after that, I’m just beat and can’t bring myself to even think about New Year’s Eve, let alone dessert. I wanted to make a light, fresh and easy dessert, and I had looots of leftover lemons after Christmas. The best thing about this mousse, except that it’s delicious of course, is that it only requires four ingredients and is super easy to make! I prefer mousse without egg yolks because I think yolks add too much flavor (a flavor I personally don ..read more

I want to take a moment to wish you a very Merry Christmas, Happy Holidays and a beautiful weekend! Thank you so much for following along over the last year (well, for the last twelve years really!). I have been focused on making videos lately, and improving my editing skills in that field – I enjoy it SO much and hope to do more video work in the future. I thought it would be a shame to not share some of the photos from the last couple of months though, so here goes! Maybe you’ll find some inspiration in the photos or videos, and I’m also sharing my favorite gingerbread cookie recipe + the i ..read more

Gingerbread bundt cake is a must for me during this season, perhaps even more so than gingerbread cookies! This is my favorite gingerbread bundt recipe ever, and this time I decided to change it up a bit and add a cinnamon rum icing to it and it was even better than I remember! I’ve made it as a layer cake before, in this Gingerbread Village Cake, but using lingonberry jam instead of the apple sauce. I figured, apple sauce is probably more accessible than lingonberry jam for most (unless you live close to a certain Swedish furniture retailer ). How about you? What are your go-to recipes duri ..read more

I’m starting my Winter and Christmas DIY’s a little earlier this year! I feel like December isn’t enough for all the things I want to do. This is my most inspired time of the year so I might as well make the most of it! I hope you don’t mind I saw these little yarn hats on Pinterest a while ago and wanted to give it a go, and they are SO fun to make. Each one takes a bit of time, but considering how cute they are it is well worth it. I made some hats using chunkier yarn too (scroll to the last photo) but I prefer the slightly thinner yarn. You can turn them into a garland, or hang them as or ..read more

I recently got these insanely beautiful pink apples from my friend My Feldt, who together with Stora Juleboda started growing these organic beauties down in Skåne, Sweden. I’ve never ever seen such intensely pink apples before, I just knew I had to make a galette with them! I have a few apples left, so now I just need to figure out what else to make with these beauties. The frost took most of the flowers this spring so the harvest was small this year. Of course, you don’t have to use pink apples to make this galette! You can use any kind that you like for baking. There are several other pi ..read more

I’ve been focused on adding some easy recipes to my blog this year. You know, the fuss-free kind of recipe that is easy to make, that doesn’t require 100 strange ingredients and 50 baking pans. The kind that I (and hopefully you, too!) will make over and over. Like the Chocolate Sheet Cake I made earlier this year, which is one of my best recipes ever, in my opinion (I need to make that one very soon again). This no-churn chocolate ice cream is one of those recipes, ridiculously easy but so delicious. I would absolutely love to hear what kind of recipes you prefer to see here and what kind yo ..read more