surprising recipes

english version



gin-tonic cake

gin-tonic cake

Gin is quite popular at the moment. But if you want a different taste of gin, this might be an option. It is a bit of work, but the taste is worth it. The inspiration comes from BBC good food.


for the cake:

  • 250 gram butter
  • 325 gram brown sugar (200 gram for the cake and 125 gram for the syrup)
  • 4 eggs
  • 250 gram self raising flour
  • 75 gram natural yoghurt
  • the juice of two limes (keep the juice from every lime apart)
  • 75 ml gin (50ml for the cake and 25 ml for the syrup)
  • 150 ml tonic water
  • some crushed juniper berries

for the icing:

  • 200 gram butter
  • 400 gram icing sugar
  • 2 tablespoons of milk
  • zest of the limes


for the cake:

  • preheat the oven at 180°C and greese two cake tins (20cm).
  • Melt the butter and add 200 gram of the brown sugar. whisk all the time.
  • Add the eggs one by one, and continue whisking all the time.
  • Add the flour.
  • Mix the yoghurt with 50ml of the gin and the juice of one lime.
  • Add this to the cake mix.
  • Split the mix between the 2 cake tins, and let it bake for 35 minutes.

for the syrup:

  • Put the tonic water, the remaining sugar, the crushed juniper berries and the juice of the second lime in a pan and heat it until the sugar has melted.
  • Bring it to boil, and let it boil for about 10 minutes.
  • Let it cool down for a few minutes and then add the remaining gin.
  • When the cake is ready, remove it from the oven and let it cool down for 5 minutes.
  • Then prick it all over with a fork or a skewer, and spoon the syrup over the cake.
  • Let it cool down completely.

for the cream:

  • melt the butter in a pan.
  • Add the icing sugar slowly while beating all the time.
  • At the end, add the milk and the zest of the limes.


  • place one of the cakes on a plate, and cover with one third of the cream.
  • Put the second part on top, and cover also with one third of the cream.
  • Put it in the refrigerator for half an hour, and then cover the sides with the rest of the cream.
  • You can decorate with lime ice, cucumber, zest, or anything gin-like you may imagine.

Pistachio chocolate banana sushi


Looking for a different dessert, with few ingredients, easy to make and not too time consuming? This one has three ingredients and 15 minutes of work if you are not too fast.


  • 1 banana
  • 50 grams of dark chocolate
  • a handful of pistachios



  • Melt the chocolate.
  • Chop the pistachios.
  • Peel the banana.
  • Cover the banana with the molten chocolate, then sprinkle the chopped pistachios on it.
  • Put it in the refrigerator to cool down.
  • Cut the banana into sushi pieces and serve with the remaining pistachios.

Of course you have to use chopsticks to eat them.

source: the petite cook

blueberry almond cake


For the easter menu, I was responsible for the dessert.  Of course I had to make the melting pot of chocolate and baileys 🙂 Additionally I made a more healthy alternative with less calories, a blueberry almond cake after a recipe of Pascale Naessens.


  • 50 gram butter
  • 200 gram blueberries
  • 100 gram almond powder
  • 30 gram coconut blossom sugar (or brown sugar if you can’t find that)
  • 100 gram yoghurt
  • 2 eggs


  • Grease a cake mold and cover it with baking paper. This makes the baking paper stick well to the form, and when finished, the cake is easily removable from the mold.
  • Preheat the oven at 180°C.
  • Melt the butter.
  • Mix the butter with the almond powder, coconut blossom sugar, yoghurt and eggs.
  • At the end, carefully add the blueberries.
  • Bake in the oven for 20 minutes.

We have been discussing and laughing a lot in the family with the coconut blossom sugar, but it is not a joke, it really exists.  Just ask in your favorite supermarket, they will help you 🙂





pumpkin roll


On my search to a new and surprising recipe with pumpkin I found this roll cake.  This was especially interesting for me, as this kind of cakes is in fact a speciality of my mother.


  • 3 large eggs
  • 60 grams of pumpkin, finely chopped
  • 60 grams of pecans, finely chopped
  • 60 gram flour
  • 120 gram brown sugar
  • a teaspoon of lemon juice
  • a pinch of salt
  • a teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • half a teaspoon of ginger
  • 50 gram butter
  • 200 gram cream cheese
  • 120 gram confectioners’ sugar
  • some butter-vanilla extract
  • some lemon zest


  • Preheat the oven on 180°C.
  • grease a griddle with butter
  • Beat the eggs and add the brown sugar, pumpkin, flour, lemon juice, salt, baking soda, cinnamon and ginger while constantly mixing everything.
  • Spread the dough over the griddle
  • Sprinkle the dough with the pecans.
  • Bake for 15 minutes in the oven.
  • Afterwards, let it cool down for 5 minutes.
  • Sprinkle a kitchen towel with some confectioners sugar.
  • Carefully remove the cake from the griddle and spread it on the towel.
  • Fold the sides of the towel over the cake and roll it up in the towel.
  • Let it cool down for 45 minutes in the refrigerator.
  • Melt the butter and mix it with the cheese, confectionars sugar, the vanilla extract and some lemon zest.
  • Carefully unroll the cake again, and spread the mixture over it.
  • roll it up again and put it in the refrigerator until serving.



buttermilk-cinnamon mini muffins


I found this recipe on another WP-blog, and the combination of muffins with buttermilk was surprising enough for me to start working with. Converting the quantities of the ingredients to gram and liter is always a bit adventurous, but I think I managed 🙂

Ingredients for 24 mini muffins

  • 125 gr all purpose flour
  • 100 gr sugar
  • 75 ml buttermilk
  • 75 gr butter
  • 1 egg
  • 5 gr baking powder
  • 1 packet vanilla sugar
  • 1/2 coffee spoon nutmeg

for the topping:

  • 50 gr butter
  • 50 gr sugar
  • 1 tablespoon cinnamon


  • Melt the butter for the muffins.
  • Mix all the dry ingredients (flour, sugar, vanilla sugar, nutmeg, baking powder) very well.
  • First add the egg, then the buttermilk while continuously mixing everything.
  • Finally add the butter and mix until you have a very consistent dough.
  • Preheat the oven on 200°C.
  • grease the muffin cups with butter and then add the mixture to them (fill them for 3/4).
  • Put them in the oven for 20-25 minutes.
  • Melt the butter for the topping.
  • Make a mixture of the sugar and the cinnamon.
  • When the muffins have cooled down, dip them with the top in the butter and then roll them into the sugar cinnamon mixture.



Some time ago I was in Vienna, Austria.  Visiting Schloss Schönbrunn and reading austrian menu cards the inspiration to try some ‘Kaiserschmarrrn’ myself developed.  It is a national dish in Austria.  A short description could be a big scrambled pancake.  But is is a bit more complex than that.  You can find the real history about the dish on Wikpedia.

Ingredients (4 serves):

– 130 gr flour

– 250 ml milk

– 1 teaspoon vanilla sugar

– a pinch of salt

– 4 egg yolks

– 4 egg whites

– 50 gr sugar

– 50 gr butter

– 50 gr rum-soaked raisins

– 30 gr sugar for caramelisation


– Mix the flour, sugar, vanilla sugar and salt and then add the egg yolks.

– Beat the egg whites stiff, and gradually add the sugar.

– Mix the egg white gently through the dough.

– Heat the butter in a pan, and then add the dough and let it bake for a few minutes.  Meanwhile divide the raisons over the dough.

– After that, put the pan for about 15 minutes in a preheated oven, at 200°C.

– Take the pan out of the oven, cut the dough into 4 pieces and turn them around.

– Let it bake for another 10 minutes.

– Take the pan out of the oven and cut the dough into small pieces (2-3cm).  Watch out, because the pan is terribly hot!

– Add the sugar for caramelisation and heat for a few minutes in the pan.

– Then serve directly while it is hot, for example with powder sugar and a compote made of plums.

The recipe can be made in many varieties.  If you understand the local dialect you can also have a look at this video on youtube.

Kolak pisang & ubi jalar


I made this Indonesian dessert last week for the easter menu.  Based on plantains and sweet potatoes in a think coconut sauce it is delicious.  The original recipe is made of typical local ingredients, which weren’t available for me, so I made some “European” changes.

Ingredients (4 persons):

– 2 ripe plantains (or normal bananas if don’t have them available)

– 250 gr sweet potatoes, peeled and sliced into cubes

– 200 gr dark brown sugar

– 600 ml water

– 400 ml coconut milk

– a packet of vanilla sugar

– some vanilla extract


– Peel the plantains and cut them into pieces of 1 cm.

– Add the brown sugar to the water and boil it.

– add the plantains and the sweet potatoes and cook ‘al dente’.

– add the coconut milk, the vanilla sugar and the vanilla extract, and let it simmer until the sauce is well bond.

You can serve it hot or cold.

Tangerine soup with pomegranate

IMG_0785the last part of the Sylvestertrilogy: tangerine soup with pomegranate: surprisingly easily and so very tasteful !!! This will surely reappear regularly on the menu.

Ingredients (4 to 6 serves):

– 600 ml freshly squeezed tangerine

– 250 ml white wine

– 1 vanilla pod

– 75 grams of white sugar

– 1 teaspoon cinnamon

– 2 teaspoons starch

– 1 pomegranate


– Remove the seeds of the pomegranate, and remove the bitter white skins of the seeds.  This is by far the most difficult part of the recipe. After that, the kitchen and me were full of pomegranate juice.

– Cut the vanilla pod lengthwise and remove the soft inner part.

– Add the wine, the sugar, the vanilla pod and the inner part of it into a saucepan. Let it simmer for 10 minutes.

– Mix the starch with a littlebit of the tangerine juice and then add it to the wine mixture.

– Let it simmer again for a few minutes.

– Add the rest of the tangerine juice, mix everything well and let it cool down in the refrigerator.

– Remove the vanilla pod and add a bit of lemon juice.

– Pour into bowls and garnish with the pomegranate seeds.

You can serve it with a bit of ice or a sweet vanilla cookie.

chocolate coconut cake

chocolate coconut cake

This is the funniest recipe I ever read. I copied it from the ‘boring baking blog‘ integrally on the dutch version of my blog.  So, if you speak dutch I advise to have a look there.

The day before:

the best way is to make this cake in three days.  As usual, it starts with the preparation and organizing the ingredients.

Ingredients for the cake:

– 300 ml water

– 90 gram cocoa

– 250 gram flour

– 500 gram cane sugar

– 2 teaspoons of baking powder

– 350 ml coconut milk

– 130 sunflower oil

– 3 eggs

Ingredients for the layer and the topping:

– 200 gram coconut rasp

– 300 gram butter

– 300 gram icing sugar

– 300 gram mascarpone

Prepare the chocolate cream:

– Boil the water and add the cocoa.

– Mix it well and put it aside for the next day.

So now you are ready for day 1. Now relax, and tomorrow is baking day 🙂

Baking day:

– Put the dry ingredients for the cake into a bowl: flour, sugar, baking powder.

– Mix the other cake ingredients together: coconut milk, eggs, sunflower oil.

– Add the two mixtures together while stirring constantly.

– And finally add the chocolate cream.

– Prepare two cake pans (25 cm) with butter and a bit of coconut rasp, and divide the mixture over these two forms.

– Preheat the oven at 170°C

– Bake the cakes for about 50 minutes. I did it sequentially as my oven couldn’t contain both forms.

Eating day:

Now we are going into the final preparation for eating the cake.

– Grate the cocosrasp in the oven for about 10 minutes, until brown.  At the best you control the process carefully and shuffle the coconut rasp regularly. Otherwise you risk ending up with a black and white version.

– Melt the butter and add the iced sugar.

– Add 4 tablespoons of the grilled coconut rasp.

– And finally add the mascarpone.

– Mix everything well.

I love it when it comes together:

– Cover the first cake with a layer of the mascar-cocos mixture.

– The put the 2nd cake on top and cover the whole cake with the rest of the mascar-cocos mixture.

– And finally, sprinkle the grated coconut rasp over the cake.

Enjoy now!!!

Many thanks to Boring Happy baking!

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