Picture-Perfect Recipes from Swedish Designer and Blogger Matilda Djerf

There’s a Swedish Instagrammer in the kitchen, and she’s not messing around! Matilda Djerf, designer of Djerf Avenue and a blogger with over a million followers, whips up some seriously scrumptious recipes, and gives her followers the secrets to her success. As the warmer weather nears, and in anticipation of the many summer celebrations still to come, here are some delicious recipes that can be conquered by beginners and baking masters alike. 

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summer cake

ingredients:

4 eggs

400g sugar

400g flour

2 tsp baking powder

200g water

Shop-bought vanilla frosting

Whipped cream

 method:

1. Preheat the oven to 175C.

2. Whisk the eggs and sugar together until fluffy. In a separate bowl, combine the flour and baking powder with a fork. Mix the flour into the egg. When the two mixtures are combined, add water.

3. Pour the mixture into a large baking sheet and place in the oven for 25 minutes.

3. Let the cake cool off before taking two separate bowls and cutting the circumference of the bowls to create two cakes (Matilda used plates to get a round shape that was perfect!)

4. Take the vanilla frosting and layer on one of the cakes. Top with sliced strawberries, then repeat with the other cake and place it on top. Ice the whole cake with whipped cream and a pile of sliced strawberries.

Scones

 ingredients:

400g flour (add more if the dough is sticky)

2 tsp baking powder

50g butter

200ml milk

method: 

1. Preheat the oven to 250C.

2. Mix the flour, baking powder and salt in a bowl.

3. Crumble butter into the flower mixture then add the milk and stir quickly into a sticky dough.

4. Shape the dough into small buns or make two bigger buns.

5. Bake in the middle of the oven for 10-12 minutes.

Peach Cake

ingredients:

2 peaches

Lemon zest

300g flour

1 tsp baking powder

125g butter

150g sugar

1/2 tsp vanilla sugar

3 eggs

100ml Greek/Turkish yoghurt

method:

1. Preheat the oven to 200C.

2. Mix the sugar and room-temperature butter together.

3. Add the eggs one at a time, then yoghurt.

4. Add the flour, baking powder and vanilla sugar, then sprinkle in lemon zest from half a lemon. Pour into a standardised loaf tin lined with baking parchment.

5. Top with sliced peaches and place in the oven for around 45 minutes.

Carrot Cake

ingredients – cake:

3 eggs

250g caster sugar

50g brown sugar

300g flour

3 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp cardamom

1 tsp vanilla sugar

400g carrots

1 1/2 tsp rapeseed oil

ingredients – icing:  

70g butter

140g cream cheese

Zest from one lime

300ml icing sugar

method:

1. Preheat the oven to 180C.

2. Mix the eggs, caster sugar and brown sugar thoroughly (until fluffy).

3. Mix together the flour, baking powder, salt, cinnamon, cardamom and vanilla sugar.

4. Grate the carrots and combine with rapeseed oil then mix everything together. Place the cake in the middle of the oven for 50 -55 minutes.

5. Let the cake cool off completely before you ice it. It’s easiest if the butter and cream cheese are room temperature, so be sure to take them out of the fridge before you start.

6. Mix together all the icing ingredients (it’s easiest to create a smooth consistency with an electric mixer).

7. Ice the cake, and enjoy!

We can’t wait to get baking, and wow our friends and family with Matilda’s recipes 😛 Which one will you try first?

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