Linzertorte

If you’ve been following me for a while you might remember my Linzertorte aux amandes . While this is such a delightful cake you just have to try a traditional Linzertorte. A nut-crust filled with red currant or raspberry jam. It gets its name from the Austrian city of Linz and is believed to be the oldest cake in the world, with recipes dating back to 1653.

While traditionally it is covered with a lattice top, I decorated it Valentines Day style!

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A few days ago I was HAPPILY surprised to see that I got a small feature in the Canadian Living magazine!! I couldn’t believe it, I am so happy. I only have a small blog and Instagram, I am not a professional baker and do not make professional pictures, but I’m having fun and it makes me happy when I get so many lovely comments and likes! Last fall I’ve made their Caramel Apple Sticky Buns and tagged them on Instagram. Well now they are actually showing my picture in the current issue, they are so awesome!

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These are little tarts I’ve made last year. Picture is before baking. The dough is lighter in color because I used blanched almonds.

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The recipe is slightly adapted from Betty Bossi’s: Kuchen Cakes and Torten

 

Linzertorte

Ingredients:

  • 150 g butter, soft
  • 100 g coconut sugar
  • pinch of salt
  • 1 egg
  • 1/4 tsp cloves, ground
  • 1/2 tsp cinnamon
  • 150 g ground hazelnuts, or almonds unblanched
  • 150 g unbleached all-purpose flour
  • 200 g red currant or raspberry jam

-Stir together the butter, sugar and salt, add the egg and the spices. Mix in the hazelnuts or almonds and flour until well combined. Refrigerate for 30 minutes.

-Grease a 22 cm Springform or pie/tart form (with removable bottom would be great but not necessary). Roll out 1/3 of the dough directly on the base of the Springform. Take another 1/3 and form the sides. Fill with the jam. Decorate with remaining dough; lattice, hearts…

-Brush with an egg-white. ( I did not do that)

-Bake in preheated 350F/180C oven for about 40 minutes. You might have to cover it with aluminum foil to prevent from getting to dark. Let cool completely.

-You can decorate it with sliced almonds and icing sugar if desired.

-The original recipe calls for 150 g sugar.

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Enjoy!

Happy Weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

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Almond Cake

It’s been a bit of a crazy week, so glad it’s the weekend! High School mid-term exams are done, my kids had their last test on Wednesday and were able to enjoy two extra days off. My daughter and I also started looking for prom dresses. Can’t believe she will be done with High School this summer.

February greeted us with winter weather…the return of cold temperatures and snow.

 

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I’ve made this yummy Almond Cake a few days ago. Adapted from a Betty Bossi Almond Cake recipe. I sweetened it with coconut sugar and used Spelt flour. I am really happy with the outcome, it was so delicious and gone in a short time;)

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Almond Cake

Ingredients:

  • 175 g butter, soft
  • 200 g coconut sugar
  • 8 egg whites
  • 1 pinch of salt
  • 1/2 tsp baking powder
  • 120 g spelt flour
  • 175 g ground almonds

-Prepare a 24 cm Springform. Cover the base with parchment paper, grease and flour the sides.

-Preheat oven to 180C/375F.

-In a mixing bowl whisk together the butter and sugar. In a separate bowl whisk egg whites, salt and baking powder until stiff peaks form.

-Add the egg whites, flour and almonds, a little at the time, to the butter mixture and gently fold under until all ingredients are combined.

-Fill into prepared Springform pan and bake for 40 minutes, or until tester inserted comes out clean.

Tip: You could use hazelnuts instead of the almonds.

-As always feel free to use regular sugar and white flour. The coconut sugar gave it a light caramel flavor.

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Wishing everyone a wonderful Weekend!

Happy February!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Alsatian Kugelhopf/Elsaesser Gugelhopf

Happy Friday!

I was thinking of making a Gugelhopf for quiet a while, one with a yeast dough and only raisins in it. I used the recipe for a Alsatian Kugelhopf from my Betty Bossi’s Backstube book. Even though Gugelhopf has its origin in Austria, this seems to be a very traditional cake in Alsace, France. One small village even has a festival each summer to celebrate the Kugelhopf:)

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I slightly adapted the recipe, using instant yeast, because I can not find fresh yeast here. And I sweetened it with honey.

 

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Alsatian Kugelhopf / Elsaesser Gugelhopf

Ingredients:

  • 500 g unbleached all-purpose flour
  • 2 tbsp instant yeast
  • 120 g honey or sugar
  • 180 ml milk (200 ml if using sugar)
  • 1 tsp salt
  • 200 g butter, soft, cut in small pieces
  • 2 eggs
  • 125 g raisins
  • 2 tbsp Rum or Kirsch

-In a small bowl, mix together the raisins and the Rum. Set aside.

-In a large bowl mix together the flour, yeast and salt.

-In a small saucepan heat up the milk on medium/low heat, do not boil. Remove from heat. Stir in the honey. Making sure the milk is only lukewarm before adding to the flour. Add the butter. Whisk the eggs before adding to the flour mixture. Knead until soft dough forms.

-Cover and let rise at room temperature until doubled in size, for about an hour.

-Grease and flour a 2 l bundt/Gugelhopf form.

-Incorporate the raisins, knead the dough again, then fill into the prepared bundt form. Let rise again. The dough should “spill” slightly over the top.

-Bake in a 350F/180C preheated oven for about 45 minutes. Let cool before taking out of form.

-Dust with icing sugar.

-Serve freshly baked, but also tastes amazing the following days!

 

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This would make a perfect treat for Sunday brunch or afternoon tea!

Enjoy! Have a wonderful weekend!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Cheesecake with Apples and Streusel / Quarkkuchen mit Streusel

In Switzerland you traditionally make a cheesecake using Quark not cream cheese. That is the only way I knew it. The first time I had a New York style cheesecake was when I came to Canada, I did not really like it back then, I found it very “cheese” tasting;) But as with many things, you get used to new flavors and tastes and you start loving it.

I don’t eat so much dairy anymore, also my husband and kids have some problems with dairy, that’s why I haven’t made this in a long time. It’s a recipe from my 1982 Betty Bossi book: Kuchen, Cakes and Torten

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This is a very rich, delicious cake. Tastes best after 2 -3 days.

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Cheesecake with Apples and Streusel

Quarkkuchen mit Streusel

  • 250 g butter, soft
  • 125 g sugar
  • 1 pinch of salt
  • 1 tbsp vanilla sugar or vanilla extract
  • 2 egg yolks
  • 375 g unbleached all-purpose flour
  • 1 tbsp baking powder

-Line the bottom of a Springform with parchment paper. Grease the sides.

-In a large bowl stir the butter. Add the sugar, salt and vanilla sugar. Add the egg yolks and mix until lighter in color.

– Mix the flour and baking powder and sift into the butter mixture. Stir until well combined. It will be a soft dough. Refrigerate for 1 hour.

-Take 1/4 of the dough, it will be used as the streusel, and set aside.

-Roll out half of the remaining dough directly on the Springform base. Close the form and use the rest of the dough to form the side crust, all the way to the top.

-Prick the bottom evenly with a fork and refrigerate for another 15 minutes.

 

Quark-filling  

  • 3 x 350 g Quark
  • 200-250 g sugar
  • 1 pk vanilla sugar or 1 tbsp vanilla extract
  • 1 lemon, zest and juice
  • 2 eggs
  • 2 egg whites
  • 50 g corn starch

-In a large bowl mix all ingredients together.

  • 2-3 apples, peeled and thinly sliced

-layer apples evenly onto prepared crust. Cover with the filling. It will be very full. Cover with streusel (crumble the remaining dough).

-I put the form onto a baking sheet, there was some liquid coming out while baking.

-Bake in preheated oven 350F/180C for about 85 minutes. You might have to cover it with aluminum foil to prevent to much browning. The filling might seem a bit wiggly still, but it will firm up while cooling. Let cool in form, before releasing.

-Dust with some icing sugar.

-Cover and keep in refrigerator for up to 5 days. Make the cake at least 1 day in advance, it will taste even better after a few days.

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*Quark is available in larger grocery stores here in Canada. In 350 g cups. There is only the 0% fat available. If you are in Europe you can get different kinds, use a full fat and lower fat quark in the mix.

*I sweetened the whole cake with only honey, same amount as the sugar.

 

I hope you try this wonderful cake!

Wishing everyone a great weekend!

Ursula

 

 

 

 

 

 

 

 

 

 

 

Vegan Granola Cookies

Happy Weekend!

The first week of back to school went by rather quick, it also only started on Tuesday, because Monday was a Snow-day. All schools were closed because of bad weather. The remaining of the week was very warm and rainy, melting almost all of the snow we had, which was a lot. Now we are back to freezing temperatures.

I like to use weekends to prepare some healthy snacks to have on hand, easy to grab for breakfast, school, work or for that moment when you are just really craving something sweet;) lol. I usually make cookies or granola bars. The following recipe is a healthy, vegan, crunchy granola cookie that tastes, well, like granola.

I’ve been using flaxseeds and flaxoil for my breakfast for a few years now already, these are rich in omega-3 fats. Because of my very low iron level I always have to include foods into my diet that are rich in iron, and these cookies are perfect, rich in healthy fats, protein and minerals, including iron.

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Vegan Granola Cookies

Yields: 20 large cookies

Ingredients:

  • 3 cups oats
  • 1 cup spelt flour
  • 1 tsp baking soda
  • 1/2 cup sunflowerseeds
  • 1/4 cup pumpkinseeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup walnuts, chopped
  • 1/2 cup almonds, slivered
  • 1/3 cup raisins
  • 1/4 cup cranberries, dried
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 1 tbsp maple syrup
  • 1/3 cup + 1 tbsp natural almond butter, or any natural nut butter
  • 3 tbsp finely ground flaxseeds/flaxmeal
  • 6 1/2 tbsp warm water

-Line two baking sheets with parchment paper. Preheat oven to 350F/180C

-In a small bowl or cup mix together the flaxmeal with the water, let stand for at least 5 minutes to thicken.

-In a large bowl mix all your dry ingredients including cinnamon, vanilla and salt.

-Add the melted coconut oil, maple syrup, almond butter and “flax egg”, mix together well.

-With a tablespoon drop equal amounts of dough onto the sheets, and form, with the help of your hands into cookie shapes.

-Bake in preheated oven for about 10-15 minutes or golden brown.

-Let cool completely.

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Enjoy with a glass of milk!

Have a wonderful weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Sweet Almond Buns

Hi there, happy Wednesday!

I was planning on making my Almond Croissants, using up some almonds I have left from Christmas baking, and I like to try out some new recipes or just play with ingredients a little. For this recipe I used only white Spelt flour and used coconut oil instead of butter. The yeast dough turned out pretty nice, maybe a little to soft to work with. After rolling it out and spreading with the nut filling, it was a little tricky to roll it up and did not stay nicely in shape, thaaats when I had to improvise a little and just turned them into little knots/buns, lol:)

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Anyways…they are delicious. The dairy-free yeast dough is really nice and soft.

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Sweet Almond Buns

Sweet yeast dough and almond filling:

Please refer to the following link for recipe and instructions.

Almond Croissants

  • Using: 300 g white Spelt flour, instead of all-purpose flour
  • 1/3 cup coconut oil, melted, instead of butter

(I should mention again that I write down milk in my recipes but I usually use cashew, almond or coconut milk.)

-Once you rolled them into croissants, form them into little knots/buns.

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These are dairy-free and refined sugar-free.

 

 

Enjoy!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Linzertorte aux amandes

Happy Friday!

I hope everyone had a great start into the new year! It is still freezing cold here and snowing almost everyday. Staying warm and cozy inside with a warm cuppa and a slice of something freshly baked like this almond Linzertorte. I call this the sweet delicate cousin of the original Linzertorte;) Made out of mostly: almonds! The original Linzertorte has a jam filling. If you like almonds, you will love this one!!

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It is a very soft almond dough, which makes it a little tricky to roll out or form any decorations, you’ll definitely need some patience, but otherwise it’s a simple recipe.

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Linzertorte aux amandes

Ingredients:

  • 150 g butter, soft
  • 150 g sugar, or honey
  • pinch of salt
  • 1 egg
  • pinch of cloves
  • 1/4 tsp cinnamon
  • 150 g blanched ground almonds
  • 150 g unbleached all-purpose flour

-In a medium bowl mix together butter, sugar and salt. Mix in the egg. Add the cloves, cinnamon, almonds and flour. Mix until a soft dough forms. Refrigerate for 30 minutes.

Filling:

  • 75 g butter, soft
  • 75 g sugar or honey
  • 1 lemon, zest and juice
  • 150 g blanched ground almonds
  • 1 egg white

-In a small bowl mix together the butter and sugar. Add the lemon zest and juice. Mix in the almonds and egg white.

 

-Preheat oven to 350 F/180C. Grease a 22 cm Springform or pie dish.

-Take 1/3 of the dough and roll it directly on your Springform bottom, or use your hands to fit into the pie form. Taking some more dough for the sides if needed. Spoon your filling evenly into the form. With the rest of the dough you can roll it out on a floured baking sheet and then refrigerate to make it more workable. Cut out some shapes or shape it by hand.

-Bake for about 40 minutes. Cover with aluminium foil if it gets to dark. Let cool completely.

-Dust with some icing sugar if desired.

-Recipe is adapted from my 1982 Betty Bossi book, Kuchen, Cakes & Torten

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Enjoy!

Have a lovely weekend!

Ursula 

 

 

Follow me on Instagram: littleswisslittlecanadian