Oh my cake

We’d like to introduce you to Maria, our exceptional food stylist behind all our delicious recipes. Her cakes are out of this world which is why we’re placing Maria in the spotlight. Maria has been with Rivièra Maison for many years now, not only working in the Arnhem Store, but also doing lots of creative workshops, such as making beautiful flower wreaths. But beside all of that, Maria is also our secret weapon behind all our food photography. Her amazing cakes are made with incredible passion and are photographed by us to inspire you!

APPLE CARAMEL CAKE


This cake will impress! A delicious apple cake with a hint of caramel.


Preheat the oven to 175 °C. Cream 150 gr butter with 125 gr sugar together and then beat 3 eggs one by one into the mixture. Add 200 gr flour and half a sachet of baking powder and mix well until it’s reached a thick, firm consistency. Slice three apples into pieces and mix with 1 teaspoon of cinnamon. Spoon half the mixture into a greased 20 cm springform cake tin. On top of that spread half the apple pieces and a few chopped nuts and press into the mixture. Smooth the second half of the mixture on top and the second half of apple pieces on top of that. Bake the cake in the preheated oven for an hour. Sprinkle small caramel cubes on the cake as decoration... or simply as a delicious accompaniment to the cake!

LAYERED DRIPCAKE


A real eye-catcher to impress with at parties. With as many layers as you like!


Preheat the oven to 180 °C. Mix 240 gr flour, 1 teaspoon baking powder and a dash of cinnamon in a bowl. Beat in 75 gr butter and 150 gr sugar with a mixer until it’s reached a creamy consistency. Add 2 eggs one by one, adding 1 teaspoon of vanilla extract with the last egg. Alternately add a dash of the 125 ml buttermilk and a dollop of the flour mixture to the bowl, whilst mixing on the lowest setting. Reach a thick consistency once everything has been added.


Pour into a cake tin or oven dish and spread the mixture evenly with a spatula. Place in the oven for 60 minutes. Don’t put the tin right at the top of the oven as the cake top might brown too much. Remove from the oven and leave to cool for quarter of an hour. You can repeat these steps (with extra ingredients) to as many layers you’d like to add to the cake. Once the cake has cooled, melt a bar of dark chocolate in a bain-marie and then pour over the cake top. Decorate with figs.

HEALTHY FRUIT CAKE


Who says cakes are bad for you? Opt for a healthier alternative with this recipe!


Preheat the oven to 160 °C. Mix together 210 gr almond flour, 140 gr coconut flour, 3 teaspoons baking powder, 4 large tablespoons cinnamon powder, 4 teaspoons vanilla powder from a vanilla pod and 175 gr raisins. Melt 350 gr cubed butter in a pan over a low heat. Remove the pan from the heat when the butter has nearly melted and leave to melt further on its own.


Add 7 eggs to a large bowl and beat with a mixer to a light consistency (5-10 mins). Add 200 gr coconut sugar to the egg and mix through. Add the melted butter to the egg mixture (it starts to smell wonderful at this point) and mix through. Now, spoonful by spoonful, add the dry flour mixture to the bowl and use the whisk to lightly blend. Spoon the dough mixture into a silicon turban-shaped mould and place in the oven for around 35-45 minutes.