the businesswoman's kitchen

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Do you like binge watching?

We – my better half & I – do. We liked binge watching as soon as TV series appeared via DVD boxes & more than ever as soon as streaming became a commodity. During Corona times when everything (aka cinema, theaters, concert halls …) is closed streaming & binge watching is manifest.

 

For the record:
I always was annoyed when there was a TV series, especially a continuous story, which was broadcasted only once a week. Waiting for a whole long week until you learn what happens … can be excruciating!

 

During the last weeks a series called “Little Fires Everywhere” appeared. At 1st I was a little … hmmm – because I read the novel about 2 years ago … (So I was aware of the story.) However, we started watching & watched some episodes each night.

On the one hand I noticed that the TV series was near to the novel – fine. I like it. Then I noticed that Reese W. was the perfect incarnation of the good housewife w/ 4 children, the rich one, the caring one, the social active one …  scheming whenever necessary (from her point of view) … who only wants the best, but creates havoc. (Best jokes were her Xmas activities she planned & organized involving her family – if willing or not.) Her mini-me is awesome.

On the other hand there is the artist on the run who makes her daughter’s life a misery – unintentionally. (Well, this was for me somewhat … because I remembered the novel & the solution of her secret.)

In short: It’s the duel of mothers about motherhood.

While enjoying the series for some successive nights we also enjoyed some cake. We always have an espresso later after dinner w/ something sweet or chocolaty. I made some little Bundt cakes ready for a dollop of Greek yoghurt & some fresh raspberries & strawberries to go with.

 

For the record:
A cake is ok for 2 people w/ an espresso.
For afternoon coffee make it 1:1 i. e. 1 Bundt cake per person.

 

 

For the cakes I got my inspiration from a recipe for a lemon cake on  Zimtkeks und Apfeltarte … & the simple fact that I own a cake tin for little Bundt cakes which I use by far not often enough.

So let’s start!

What do we need?

 

 

It’s a light & fluffy cake:

• flour
• sugar
• eggs
• olive oil
• Greek yoghurt
• vanilla extract
• an organic lemon
• fresh raspberries.

… & my cake tin for 6 little Bundt cakes (which gets oiled before using)!

 

 

We start – as usually – w/ preheating the oven to 160° C w/ fan.

Afterwards it’s time to grate the zest of our organic lemon.

 

 

Clean the raspberries & mash them – not too much.

 

 

Mix flour, baking powder & a pinch of salt.

W/ your handheld electric mixer whisk the eggs, the sugar & the olive oil. Add the mess to the flour mix & mix.

Add the Greek yoghurt, the vanilla extract & the lemon zest & mix.

Finally fold in  the mashed raspberries w/ help of a spoon.

 

 

Now be careful when filling the mess into the cake tin. There are always some splatters – remove them before the cake tin marches into the preheated oven.

 

 

The Bundt cake holes were filled up to the rim – maybe a little too much. However, the cakes were fine. (Some dough ended up onto the bottom of my oven – not worth mentioning.)

The cakes were in the oven for about 25-30 min.

 

 

After the oven session let the cakes cool down for 10-15 min. Then tip over & the cakes will tumble out.

Let them cool down completely.

 

 

For serving just add some Greek yoghurt & lots of fresh raspberries and/or strawberries. (You may also add whipped cream instead of Greek yoghurt.)

 

 

Enjoy!

 

 

(information on equipment)