Hello Poland! Hej!

Love this! 

Lemons and blueberries - they're just where my taste buds are at this moment.This lovely bundt cake is called Easy Polish Lemon-Blueberry Bundt Cake. 

 

In my alphabetical dessert travels, I am nowhere near Poland.  In fact, I have been on my way to Botswana for quite some time and have been rather at a standstill.  Customs!  No, seriously. I have found a wonderful African writer's blog about her culinary journeys in Botswana and will be sharing her with you soon. She has an awesome blog and makes all sorts of African main dishes and desserts. She is truly a find.

 

In the meantime, if the summer heat is getting to you as it is me, then perhaps you might enjoy this little detour to Poland.

 

 

 

 

 

19th Stop: Benin

Lemon, sugar, and peanuts make such pretty and simple ingredients. You cannot go wrong with trying Confit d'Arachide (Candied Peanuts) from Benin. It is basically a simple, and perfect little peanut brittle recipe. 

 

Benin is in West Africa.

The above territory became a French Colony in 1872 and achieved independence on 1 August 1960, as the Republic of Benin. You see the French influence in many of the country's recipes, like with the one I share here today.

 

Below, the sugar heats up and melts into a loose honey-like consistency.

Then the lemon juice and peanuts are stirred into the melted sugar.

This mixture is poured onto an oiled baking tray (although I used a parchment-lined tray...less mess). Once the mixture has cooled off, it is broken into pieces and stored in an air-tight container. Super easy and super yummy.

I got the recipe here.  I converted the measurements as best as I could (conversions are not my thing) and here is what I used:

200g sugar = 1 cup sugar

1tsp lemon juice = 1 tsp lemon juice

250g roasted, unsalted, peanuts = 1 1/2 cups peanuts