Season: Festive

Rhubarb gin fizz PREPARATION: Chop the rhubarb into small pieces and toss them into a bowl along with the Hermesetas Granulated. Bring to the boil, stirring all the time, then simmer until the rhubarb begins to fall apart. Sieve the boiled rhubarb into a bowl, pressing down until all the liquid has been pressed out […]

Saffron buns PREPARATION: Crumble the yeast into a large bowl. Melt the butter in a bowl, add milk and pour into the bowl with the yeast. Stir until the yeast is dissolved. Add the Greek yoghurt, saffron, Hermesetas Granulated and salt and stir. Add the flour a little at a time, stirring continuously, until all […]

Chocolate cake with chocolate ganache PREPARATION: Preheat the oven to 175°C (conventional oven, not fan-assisted). Line the base of a 21cm spring form cake tin with baking paper and grease the sides. Break the eggs into a bowl, add the Hermesetas Granulated Sweetener and whisk together. Add the melted butter to the egg mixture and […]

Blueberry–Thyme Scones PREPARATION: Heat oven to 200°C upper/lower heat. Line baking tray with baking paper. Whisk together eggs, buttermilk and lemon peel. Lightly mix flour, Hermesetas Granulated, baking powder, baking soda and salt. Quickly mix the butter into the flour mixture with your fingertips until only pea-sized pieces remain. Add the egg-buttermilk mixture and stir […]

Black Forest Cake PREPARATION: For a 24 cm spring clip tin. Line the tin with greaseproof paper. Beat egg yolks, Hermesetas Granulated and water together until light and fluffy. Combine flour, baking powder and cocoa powder. Whisk egg whites until stiff. First sieve the flour mixture and fold into the egg yolk cream, then stiffly […]

Macaroons PREPARATION: Preheat oven to 180°C. Measure ground almonds, coconut flakes and Hermesetas Granulated into a pastry bowl. Lightly beat the egg whites and add a small amount at a time. Mix the ingredients well with the water to achieve the smoothest, firmest mixture possible. Lay out a sheet of rice paper and place small […]

Rawfood brownie PREPARATION: Brownie: Blend the dates with cocoa powder, almonds, walnuts and Hermesetas Granulated into a homogeneous mass. Topping: Blend cocoa powder, pitted dates, coconut milk and coconut oil together, and finally add the hot water, and lubricate it on the cake. Let it cool down.

Soaked lemon cake PREPARATION: Preheat oven to 180°C. For a cake mould (approx. 23x 8cm), greased with butter. To make the batter, begin by stirring the butter until it peaks. Then add Hermesetas Granulated and stir the mixture until fluffy. Add one egg after the other, stirring until the mixture is light. Mix in the […]

Almond and carrot cake PREPARATION: Heat the oven to 175°C. Line an oven-proof dish with butter and breadcrumbs. The dish should be round or made to fit approx. 1.5 litres. Separate the egg yolks. Whisk egg yolks and Hermesetas Granulated well. Add the grated carrot, the lime zest and lime juice. Mix in the chopped […]

Marzipan Puck PREPARATION: Boil 2 cups water, add the almonds, cook for ½ min. Drain and peel off the skin of almonds. Dry them with paper towels. Grind the almonds once or preferably twice. Mix it in a bowl with Hermesetas Granulated. Whisk the egg white lightly. Mix in little by little in the almonds […]