Good Morning Cake

Good morning you - yes you indeed! 

A piece of this "healthy" cake will make you smile like a cheese. Somehow this cake for me is almost a breakfast cake - brunch for sure. The crispy taste comes form fresh lemons, lemon curd and spelt flours. Try out!  

Thanks to this recipe goes to Mari Moilanen (www.somethingtasty.fi).  

Ingredients

200 g butter

4.5 dl sugar

4 egg yolks

4 egg whites

Pinch of salt

6 dl semi rough spelt flour

2 tsp baking powder

1 tsp vanilla powder

2.5 dl cream

3 tbsp lemon curd

2 tbsp lemon juice

Filling and frosting

900 g unflavoured cream cheese (e.g. Philadelphia)

2 tbsp lemon juice

6 tbsp lemon curd

1 tsp vanilla sugar

1.5 dl powdered sugar

Couple of caps of yellow caramel colouring

Instructions

1. Beat the room temperature butter and sugar until foamy. Add egg yolks one at a time. In a separate bowl, beat egg whites and a pinch of salt until stiff.
2. Mix baking powder and vanilla powder with flours and add flour mixture alternately with cream to butter/egg mixture. Mix gently by lifting the mass. Add 3 heaped tablespoons of lemon curd. Last, gently fold egg whites into batter until blended.
3. Pour batter into two cake tins, 18-20 cm in diameter. Bake for about 35-40 minutes, until cakes are done. Bake for first 15 minutes in a pre-heated oven at 200°C and for remaining time at 175°C on the lowest rack.
4. Test with toothpick before you remove cakes from oven. Cakes are done when a toothpick inserted into the centre of the cake comes out clean. However, do not overcook cakes for they are wonderfully juicy and moist when perfectly done. While cakes are cooling, prepare filling.
5. Colour white cream cheese chicken yellow with caramel colouring. Whisk all filling ingredients together.
6. Cut cooled cakes in half lengthwise and spread lemon/cream cheese mixture on each layer of the cake. Save some of the filling for frosting and spread it evenly on the top of the cake with knife. This cake does not need to be moistened; it is juicy as it is.

Salmon Frittata - celebration of Eggs Press

Thanks to organic eggs my mind is full of excellent egg recipes. Here is one - the Frittata twisted with salmon. You can easily replace salmon with bacon or ham. This is really an everyday meal that you can create from just about everything. The four must's are: organic eggs, potatoes, tomatoes and onions. 

Recipe for 6

8 organic eggs

6 potatoes

2 onions

2 tomatoes

150 gr cold smoked salmon

4-6 tbs of fresh cream cheese (Koskenlaskija)

4 tbs of sparkling water (Vichy)

1 dl cream

salt

pepper

olive oil

basil

Slice and chop all vegetables.  Cook and fry the potatoes 10 minutes in a pan with olive oil, add onions and cook couple of minutes more. Mix eggs with cream and Vichy and add salt and pepper. Add tomatoes and salmon and pour the eggs on top of everything. Cook in medium until the Frittata is solid. Add 4-6 table spoons of cheese at the end of cooking. Serve with fresh herbs.