Dear readers of Belmto. My name is Franzi, I’m from Switzerland and write on the blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present one of Belmto’s jewelry pieces.
The ‘Cube Necklace’
‘Sits beautifully on its own or as a layering piece. Gracefully accentuates the neckline. Adjustable - can be worn short or long. Makes a beautiful classic.’
Can you smell it? Finally, spring is in the air. And I couldn’t be happier.
Last weekend I moved to my new apartment. And I love arranging everything until I know everything is at its right place. Buying fresh flowers from the market, baking small cakes and eating them on my new favourite couch, surrounded by the most beautiful new cushions, that is what makes me very happy at the moment.
For today, I made some elderflower-lemon bundt cakes, a super refreshing and tasty combination. By the way, they’re inspired by one of my favourite drinks, the Hugo, which is made from Prosecco, elderflower syrup and mint.
Decorated with some lemon icing, lime and lemon zest, it even looks so pretty, perfect for cozy afternoons with your besties outside.
All the love and best regards from snowy Switzerland, Franzi
Small elderflower-lemon bundt cakes, recipe for around 10 pieces
1 teaspoon salt
2 free-range eggs
2 tablespoons elderflower syrup
1 teaspoon baking powder
250ml Greek yoghurt
1 lemon, zest and juice
50g icing sugar
2 tablespoons lemon juice
Grease ten small 10cm bundt cake pans with butter and flour it. Put them into fridge until use.
Beat butter and sugar until light and fluffy. Beat in egg after egg until creamy, then all remaining ingredients until you have a homogenous batter. Fill cake batter in bundt cake pans and bake for around 20 minutes in preheated oven to 185°C. Make the toothpick test. Let totally cool down on a cooling rack.
Before start serving mix icing sugar and lemon juice and decorate the bundt cakes with it.