Coffee and Cake-the Croatian way

After spending the summer in Croatia, I am finally finding my way back to regular life. Croatia inspired and rejuvenated my soul in so many ways. The experience opened my eyes to possibilities, adventure and new ways to create my delicious food.

After not traveling for two + years we were grateful to be out and seeing the world. The third evening in Split I remember looking around the table and feeling an unbelievable amount of gratitude. I was so appreciative of the fact that I was in another country and surrounded by my extended family again; it felt like a warm blanket on a chilly autumn evening.

I decided to make Split Croatia my home base so that I could personally experience the easy going lifestyle. Even though I am Croatian, I was struck by the cultural differences from my day to day life back in North America. Witnessing the people visit the market in search of the best ingredients, to embracing every moment spent at the cafe as an opportunity to connect and slow down; helped me see the importance of infusing my days with simple pleasures. Like a coffee break and cake. I present to you my Lemon Ricotta cake inspired by the Adriatic coast and the people living there. My Mother gave me her original recipe from her PITA od Sira but I added my lowcarb gluten free twist.

Enjoy the simple pleasure of slowing down, eating a slice of cake, and love your life.

Ingredients

2 1/2 cups almond flour

1/4 cup coconut flour

1 cup ricotta cheese

1/2 cup monk fruit

1/4 cup of softened butter

1/4 cup lemon juice

4 teaspoons lemon zest

3 whole eggs

1 egg yolk

1/2 teaspoon vanilla extract

2 teaspoons baking power

INSTRUCTIONS

Preheat oven to 375 F, and grease your 9 inch springform pan.

DRY INGREDIENTS-Add almond flour and coconut flou, baking powder and pinch of salt into mixing bowl. Whisk until combined and set aside.

WET INGREDIENTS- In a separate mixing bowl add int he ricotta cheese, butter, eggs, yolk, vanilla extract, monk fruit sweetener , lemon juice, and lemon rind. Using a mixer, confine the wet ingredients until combined.

Pour the batter in a 9 inch springform pan and smooth out using another spoon.

Bake for 40 minutes .

Optional top with powerdered sweetener and toasted almond slices.

Chocolate Peanut Butter Creme Brûlée

The dessert that got me a 8.7/10 from my husband. When I hear the word Creme Brûlée my mind immediately goes to “this is a difficult dessert” to make.  It must be the whole torch thing and lighting the sugar that has become synonymous with this dessert.  But not to worry ‘no torch needed’ here.  Instead of sugar, I added a dollop of fresh whipped cream.  Here is your step by step.

Ingredients

-1 cup of heavy creme

-3 large egg yolks at room temperature

-1 tablespoon monk fruit (sweetener)   https://naturamarket.ca/lakanto-classic-monkfruit-sweetener-235g.html Monk fruit is a small, green gourd that resembles a melon. It’s grown in Southeast Asia.  Monk fruit  sweetener doesn’t  impact blood sugar levels, it has zero calorie.  Unlike some artificial sweeteners, there’s no evidence to date showing that monk fruit has negative side effects.

-1 tablespoon unsweetened peanut butter

-2 oz dark chocolate -I use 90% dark chocolate

Directions

1. Turn oven on 350 degree F.  YOU will need 4 ramekins and a roasting pan to bake the ramekins in as you will be adding water.

2. Add the cream to a pan and turn oven on medium heat.  Warm up the cream but don’t let it come to a boil.

3. In a separate mixing bowl, whisk egg yolks, & monk fruit sweetener until fluffy.

4. Remove cream from heat and take approximately 1/8 of the cream and whisk it into the egg yolk mixture.  You do this step as it stops the eggs from splitting.

5. Whisk egg mixture into the rest of the cream-stirring continuously.

6. Place mixture back in pan and add chocolate and peanut butter.  Stir on medium heat until chocolate melts and peanut butter is combined. 

7. Pour chocolate mixture into each ramekin -filling it 3/4 of the way.

8. Place ramekins into a roasting pan (deep enough to cover height of the ramekins)

9. Add 2 cups of boiling water to the roaster until it reaches no more than a quarter way up the ramekins.  The hot steam prevents the tops of the brûlée’s from cracking.

10. Bake in oven for 30 minutes

11. Remove from heat and let sit on your counter a few minutes before placing them in the fridge for 3 hours to set.

Once it has chilled you can dig it.  I ate mine without whip cream, but my husband loved the additional whip on top.  Enjoy.