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Chocolate Fresh Cherry Cake

Easy and so fluffy chocolate cherry cake. I used fresh cherries, you can also use frozen cherries or any other berries you want. I baked in two small pans, you can use 23 cm. (9 in.) spring form baking pan. Use eggs at room temperature. Sift dry ingredients before mix them to the cake batter. Preheat oven. Beat egg whites until foamy and mix them slowly with cake batter, use rubber spatula not hand mixer.   Preparation Time: 50 minutes.   Serves: 16  Energy: 228 kcal per serving.  Ingredients: - 3 qty. Egg At Room Temperature (Whites and yolks separated) - 150 gr. (5.5 oz.) Sugar - 200 ml. (6.5 fl. oz.) Milk At Room Temperature - 180 gr. (6.5 oz.) Olive Oil - 25 gr. (1 oz.) Cocoa Powder About 2 Tablespoons - 2 qty. Nutella Tablespoon - 220 gr. (8 oz.) Flour - 2 qty. Baking Powder Teaspoon - 0.5 qty. Salt Teaspoon One Pinch - 1 qty. Vanilla Extract Teaspoon - 200 gr. (7 oz.) Sour Cherry About One Cup  Directions: 1. Preheat oven to 180 C (355 F) a

Homemade pesto sauce

 Easy to make, delicious homemade pesto sauce is ready in just 7 minutes.

If you want to freeze pesto sauce, use small lidded containers or plastic bags (I use ice cube trays to free them and in small portions. )They can be stored about 6-9 months in freezer.

You can replace the pine nuts with peanuts or almonds, it will be also so delicious. I tried it with peanuts and walnuts also. The amount of garlic and Parmesan cheese depends on you, you are free to increase or decrease.

 Preparation Time: 7 minutes.
 Serves: 12
 Energy: 109 kcal per serving.

- 100 gr. (3.5 oz.) Fresh Basil Leaves
- 50 gr. (2 oz.) Pine Nuts
- 2 qty. Garlic Clove Minced
- 100 gr. (3.5 oz.) Olive Oil
- 5 qty. Parmesan Cheese Tablespoon Grated
- 0.5 qty. Salt Teaspoon 1 Pinch

1. Add the pine nuts, garlic cloves and Parmesan cheese in a mini food processor and process about 20-30 seconds. Add half of the basil leaves and continue to process. Add remaining basil leaves, one pinch salt and olive oil and continue until pesto sauce become smooth.
2. Store in a small container in refrigerator up to one week.