layer cake with coffee buttercream

vanilla cake

3 eggs
flour, softened butter, sugar – each of the same weight as the eggs (around 160-180g)
1 tsp baking powder
2 tbsp vanilla extract

separate egg yolks from egg whites
cream the butter in an electric mixer, add ¾ of the sugar, mix until pale and fluffy
add egg yolks, one at time, beating well after each addition, then pour in the vanilla extract and mix well
sift the flour with baking powder, add to the egg-butter-sugar mix in 4-5 portions, mixing just until incorporated after each addition
beat the egg whites with the remaining sugar to soft peaks
fold in the whites into the batter carefully, delicately, so that the cake doesn’t lose volume
pour into a buttered and floured pan (22 cm/9”)
bake in 180C for about forty minutes – check the readiness with a wooden toothpick

cut in 3 layers when cooled down


coffee buttercream frosting

250 g softened butter
500 g powdered sugar
5 tbsp milk
5 tsp instant espresso powder

beat the butter until pale and fluffy (or cream it with a wooden pounder in a big porcelain bowl)
add sugar in 5-6 portions, mixing in well after each addition
add the milk and mix until it’s incorporated
dissolve the espresso powder in 1-2 tbsp boiling water, cool down a bit, pour into the frosting and mix until the buttercream is smooth and evenly coffee-flavored

assembly

elderberry jam (or other berry, apricot would work, too)

almond flakes

chocolate decorations of your choice

place the first layer on a cake stand/tray & put 1/3 of the frosting, spread

place the second layer, spread a few tablespoons of jam 

place the third layer, spread another 1/3 of the frosting, use the rest to decorate the sides 

pipe little rosettes around the top of the cake, place a chocolate decoration into each

sprinkle the sides of the cake with almond flakes & press them gently with your hand so that they stick to the buttercream

oat flour chocolate chip cookies

A few days ago I was making cocoa brownies, but when they were half-baked, I decided I need something more to munch on and serve anyone who comes by my house, so I decided to make some chocolate “chip” cookies, remembering that I bought some chocolate discs in M&S and needed to use them before I managed to eat them :) I creamed the margarine, added sugar and egg and opened the cupboard only to find out that there is no flour left. No wheat flour, that is – there was potato flour, corn flour, buckwheat flour… And oat flour. 

Some time ago I made cookies with some of wheat flour replaced by oat one and they turned out to be a great hit among family friends, so I decided to give 100% oat flour a try, and it was a very good decision. 

If you’re looking for crunchy cookies, it’s not what you want. These cookies are chewy and very, very soft. Not exactly as moist as undercooked wheat flour dough, but it’s still a very interesting texture, and together with the half-melted chocolate, they make a perfect mix – and the great thing is, they’re gluten-free (and dairy-free, if you use dairy-free chocolate), so most of the folks out there should be able to eat them. There is also this richer, nutty undertone to the flavor, making the cookies unusual and maybe a tad sophisticated, so it’s a perfect twist on the classic that I definitely recommend to everyone!

oat flour chocolate chip cookies

350 g oat flour (make sure there are no additives that would contain gluten!)

200 g margarine (softened butter is okay)

300 g sugar

1 egg

1 tsp baking powder

salt

chocolate chips (about 200g, use dairy-free for dairy-free cookies)

cream the margarine with sugar, add egg, mix until smooth

add the flour sifted with a pinch of salt and baking powder, mix until there are no flour lumps, with a mixer or with your hands – the dough will be stickier than “normal” cookie dough, that’s ok

scoop about 1 tbsp portions onto a baking tray – the dough will be sticky, so help yourself with slightly wet fingers or a smaller spoon

press 3-4-5 chocolate chips into the dough balls

bake in an oven preheated to 200C for 8-9 minutes, until the edges are golden brown

remove from the baking tray when they’ve cooled down for 5-10 minutes – the cookies are very soft, so remember to be careful and delicate!