Granny's Kitchen

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Kransekake October 17, 2015

Filed under: Egg Whites,Ground Almonds,Icing Sugar — dogsmum @ 12:54 pm
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I bought the tins to make this last year when I saw them on sale, but have only just got around to making it.

What I’ve found out about the Kransekake…..Originates from Denmark, Norway. Kransekake take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape—often 18 or more layers—stuck together with white icing. The ideal kransekake is hard to the touch, yet soft and chewy. The original variant used at weddings is called overflødighedshorn (horn of plenty) and is shaped like a cornucopia and filled with chocolates, cookies, and other small treats. Sometimes a bottle of wine is placed in the center, and the cake is decorated with ornaments such as crackers or flags. Basically used as a celebration cake.

I made this for my Daughter in Law as she ran her first half marathon, so decorated it with small chocolate stars.




600g ground almonds

600g icing sugar (sieved)

4 lrg egg whites




Put the ground almonds and icing sugar into a large bowl, preferably using a stand mixer, and mix together. Keep the mixer going as you slowly add the egg whites, until you have a nice dough consistency. This makes a very stiff dough.

Place the mixture into a large saucepan, using a gentle heat warm the dough through. Stir continually. Wrap the dough in clingfilm and leave in the fridge until the next day.

Preheat the oven to 200C/gas 6.

Oil each ring of the Kransekake pans.

Fill a piping bag with dough and fill all circles of each pan, butt the edges together using a small amount of water.

Bake for 10 minutes.

Allow to completely cool before trying to remove from the pans, or they will break.


To build the Kransekake


Make up some icing and put some on the base of the largest ring, place this on your plate. Use the icing to ‘glue’ each ring on top the next, making sure you use the next largest ring each time. Continue to stack the rings in this way. The icing will help hold the rings in place, but to ensure they don’t slide before the icing is set use toothpicks to secure the layers. (Making sure the toothpicks are removed before eating).

To decorate, drizzle icing all over and add chocolate shapes, sparkles, edible lustre.Whatever takes your fancy really.

To serve, break into 5cm pieces.


Peach Melba Semifreddo July 7, 2015

Peach Melba Semifreddo 1

This is a frozen mousse dessert known as semifreddo (Italian for ‘half cold’)




411g tinned peaches in fruit juice

3 lrg egg yolks, plus 2 egg whites

90g caster sugar

150g fresh raspberries

2 tsp lemon juice

75g full fat Greek yoghurt




Line a loaf tin with clingfilm.

Drain the peaches and reserve 2 Tbsp of the juice.

Puree the peaches & 2 Tbsp of juice.

Put 2 of the egg yolks in a bowl with 25g of the sugar, then whisk over a pan of hot water until pale and creamy.

Remove the bowl from the pan of hot water, then stir the peach puree into the egg yolk mixture.

Whisk 1 of the egg whites until stiff, then whisk in 25g of sugar.

Fold into the peach and egg mixture, then transfer to the prepared tin and freeze.

For the rasberry layer, blend the berries with the lemon juice, then push through a sieve to get a smooth puree with no pips.

Whisk the remaining egg yolk with 20g sugar over hot water as before.

Add the raspberry puree to the egg yolk mixture, then stir in the yoghurt.

Whisk the remaining egg white and sugar, as before.

Fold into the berry mixture.

Pour over the frozen peach layer.

Return to the freezer for at least 4 hours.

To serve, thaw for 10 minutes then turn out of the tin and slice.


Coconut Macaroons January 17, 2015

Coconut Macaroons

If you like coconut you’ll love these! Toasted and crunchy on the outside, moist in the middle along with a chocolate bottom.




14oz dessicated coconut

7/8 cup/7oz condensed milk (not evaporated!)

1 tsp vanilla extract

the white from 2 large eggs

1/4 tsp salt

6-8oz chocolate




Preheat the oven to 160C/gas 3. Set oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.

In a separate bowl, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.

If dipping the macaroons in chocolate, melt the chocolate either in the microwave or over a saucepan of hot water. Dip the bottom of the macaroons in the chocolate then place them on baking parchment and place in the fridge until set.

Makes 22-24.


Banana and Blueberry Muffins April 21, 2013

Banana-Blueberry Muff




300g self raising flour

1 tsp bicarbonate of soda

100g light brown sugar

50g porridge oats, plus 1 Tbsp for topping

2 medium bananas, the riper the better

284ml buttermilk

5Tbsp olive oil

2 egg whites

150g blueberries




Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.

Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 25 – 30 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

Makes 12 – 16 depending on size.



Divinity Cookies December 18, 2012

Divinity 2

These are just delicious.

Made in the microwave, so no need to worry about boiling and candy thermometers. Although you do still need to be VERY careful not to splash yourself with the melted sugar mixture!




2 1/4 cups sugar
1/2 cup water
1/2 cup golden syrup
1/4 tsp salt
2 egg whites
1 1/2 tsp vanilla or almond extract (I used almond)
glace cherries, or nuts if preffered




Mix together sugar, water, syrup and salt in an oven proof 2 qt. casserole dish, or similar.

Loosely cover with a lid or cling film. Microwave on High (100%) for 6 minutes.
Uncover. Microwave on High for another 9 minutes.
While syrup is cooking the last 9 minutes, beat egg whites on high until stiff.

Slowly pour hot syrup over egg whites while beating at high speed of mixer. Add extract  and continue beating on high for another 4 to 5 minutes until mixture holds its shape.

Quickly drop teaspoons of candy onto waxed paper and top with half a glace cherry. Leave to cool.


Scary Monster Cookie Sticks October 23, 2012


If you have kiddies in the house, they’ll love to help with making these.


Ingredients for the cookie dough


8oz butter, softened
1 cup icing sugar
1 egg
1 tsp vanilla extract
(can add 1 1/2 tsp almond extract here.)
2 1/2 cups plain flour
1/2 tsp salt

Cream butter and sugar. Add egg and blend well. Add extracts and blend. Mix flour and salt and gradually add. Cover dough with cling film and chill dough for about 2 hours. Don’t skip this. You must chill the dough. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick.  Cut out shapes. Bake cookies on parchment paper-lined baking trays at 190C/gas mark 5 for 12-14 minutes. Thicker cookies may need up to 20 minutes. Just watch for edges that are nicely golden.  Leave to cool on a wire rack.


Ingredients for Royal Icing


2 egg whites

500g icing sugar

1 Tbsp lemon juice

Beat the egg whites lightly and add the lemon juice. Add the icing sugar, a few tablespoons at a time, beating well after each addition. You want a nice thick consistency as you need to pipe it.
Put an amount if the icing into four different bowls and add a different colour to each, mixing well. Decorate your sticks with whatever pattern’s you like, dots, squiggles, swirls, then add the eye’s. Put a small dot of icing where you want the eye’s then push on either Mini Smarties or coloured sugar balls.



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