Almond Coconut Birthday Cake

Happy weekend everyone!! This was a very special week for us; we celebrated our daughters 18th Birthday! I have to admit this comes with some mixed feelings and maybe a few secret tears:) Yes my babies are growing up, making me think back to when they were little, time goes by so fast indeed, but now I have a grown up daughter, and I am very proud of the young lady she’s become!

We share a love for all things coconut, usually my kids let me know what kind of cake they would like to have on their birthday, but this year they were both asking for a surprise:) I’ve made her a almond coconut cake with raw Raffaello truffles, you could of course use the real Raffaello truffles. I’ve made the cake refined-sugar free; almond coconut sponge filled with coconut whipped cream, so simple but so delicious!

IMG_3819

If you love coconut you’ll love this cake!!

IMG_3810

 

Almond Coconut (Raffaello) Cake

Almond Coconut Sponge

  • 6 large eggs, room temperature
  • pinch of salt
  • 1 cup honey or sugar
  • 1/2 cup almonds, ground
  • 1/2 cup unsweetened shredded coconut
  • 1 cup all-purpose unbleached flour
  • 1 tsp almond extract
  • 500 ml whipping cream, 35%, chilled
  • 1 tsp vanilla sugar
  • 1/4 cup honey or icing sugar
  • 1 cup unsweetened shredded coconut
  • 1 cup canned coconut milk
  • 8 or more Ferrero Raffaello truffles, optional
  • lightly toasted shredded coconut, optional

-Grease and line a bottom and sides of a 9-inch (23 cm) pan with parchment paper. Preheat oven to 340F/170C.

-Separate egg whites from yolks. Add a pinch of salt to the whites and start mixing until foamy. Gradually add honey or sugar and continue whipping until stiff peaks form.

-Mix egg yolks with almond extract and fold into the whipped whites.

-Mix together ground almonds, coconut and flour then gradually and carefully incorporate into the whites.

-Pour batter into prepared pan. Bake for 40-45 minutes, until golden brown. Let cool for about 10-15 minutes. Remove from pan and cool completely on a rack.

For the whipped cream frosting:

-In a large bowl mix the whipping cream and the vanilla sugar. Whip until lightly/almost stiff then gradually add the honey or icing sugar, as sweet as you like it, continue whipping until stiff peaks form. Fold in the shredded coconut.

Assemble the cake:

-Divide the sponge cake into 3 layers. Place one layer on a serving plate. Spread 1/3 cup coconut milk over the cake. Spread evenly with a bit less then a third of the whipped cream. Top with second cake layer and repeat. Add the third layer of cake. Cover the top and sides of the cake with whipped cream, leaving it like that or get creative with piping rosettes and so on. Decorate with Raffaello truffles and toasted coconut. Refrigerate until ready to serve.

 

IMG_3834

Tip: You could get fancy and drizzle some coconut liquor (Malibu) over the sponge layers:)

 

IMG_3808

 

Happy 18th Birthday!

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Advertisements

Spiced Sweet Potato Muffins

I’ve posted a picture of these muffins on Instagram back in October. The original recipe uses pumpkins, which I did use for the first batch and we just loved these muffins. The sweet potato came into use because I had no pumpkin on hand so I thought I just give it a try and it was surprisingly very yummy. I added some oat crumble and some maple caramel drizzle like I made for the Caramel Apple Sticky Buns, used only coconut sugar and maple syrup, otherwise followed Linda’s Spiced Pumpkin Loaf recipe from her blog sweetenufblog . Sweet potato as well as pumpkins are very healthy and I just love them. So feel free to use either, both are delicious!! Just made another batch this week to pack for my kids for school:)

IMG_3714

 

 

Here are some other yummy pumpkin recipes:

Pumpkin-Oat-Squares

img_2542

Pumpkin-Chocolate-Muffins

img_2539

Pumpkin Spice Babka

IMG_3683

 

Spiced Sweet Potato Muffins

Yields 12

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup packed light brown sugar, I used coconut sugar
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 1/3 cups sweet potato puree or pumpkin puree
  • 1/2 cup chopped walnuts
  • Glaze: Combine 1/3 cup icing sugar with 2 tbsp maple syrup
  • Oat crumble: 1/2 cup oats, 1/2 tsp cinnamon, 1 tbsp maple syrup, 1 tbsp coconut sugar
  • Optional: toffee bits, butterscotch chips, pecans

-In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside

-In the bowl of a stand mixer using a paddle attachment, beat the butter for 1 minute. Add the brown sugar and beat until very light in colour and fluffy. Beat in the eggs, one at a time, beating well after each, and scraping down sides and bottom of mixing bowl. Beat in the maple syrup. The mixture will look curdled at this point! As you add the flour mixture it will come together.

-Remove the bowl from the mixer and using a wooden spoon stir in half on the flour mixture until combined. Add in the pumkin and stir until combined then add in the remaining flour mixture and stir until no streaks of flour remain. Fold in the nuts.

-In a small bowl mix together the oats, cinnamon, maple syrup and coconut sugar.

-Fill into prepared muffin tins, smooth out the top with an offset spatula or knife, then sprinkle some of the oat mix on top.

-Bake in 325F preheated oven for about 30-40 minutes until top springs back lightly when touched. Or a tester inserted into centre comes out clean.

-Let cool completely then drizzle with the maple glaze.

-Tip: Double the oat crumble recipe if you like to have a thick crumble top.

IMG_3717

 

Thanks again for the recipe Linda!

I hope you’ll give it a try!

Enjoy!

Ursula

 

 

 

 

 

 

Caramel Apple Sticky Buns

I got the inspiration for these sticky buns from the October 2017 edition of the Canadian Living magazine. I’ve been waiting impatiently to try them. A pretty sticky bun situation, with an apple and pecan filling and sticky caramel made with apple juice and sugar.

IMG_3797

As always I’ve made these completely refined sugar free, but I will write down the original ingredients as well. These are best enjoyed freshly baked and still warm.

IMG_3792

 

Caramel Apple Sticky Buns

Yields: 12 buns

Dough:

  • 3 cups all-purpose flour, I used white whole wheat flour
  • 1/4 cup sugar, I used honey
  • 11/2 tsp quick-rising (instant) dry yeast
  • 1/2 tsp salt
  • 2 tbsp butter
  • 2/3 cup milk
  • 1 egg, lightly beaten

Glaze and Filling:

  • 4 apples
  • 1 cup brown sugar, I used coconut sugar
  • 1/4 cup butter, cubed
  • 2 cups chopped pecans
  • 1 cup apple butter*
  • 1 tbsp cinnamon
  • 2 tsp ground ginger

To make the dough:

-In a large bowl mix together flour, sugar, yeast and salt. In a small saucepan, melt butter over medium heat, add milk and heat until warm, (not hot). Pour milk mixture into flour mixture, add egg. Stir until combined. Turn onto floured work surface and knead dough until soft and elastic. Place in greased bowl, turning to grease all over then cover with plastic wrap. Let rise until doubled in size, about 1-2 hours.

Glaze and Filling: Line a 13- x 9-inch baking dish with parchment paper.

-Meanwhile (optional peel) grate apples to measure 4 cups; strain through a fine-mesh sieve into a small bowl, pressing on solids with back of spoon to extract juice. Reserve grated apple.

-In a small saucepan, bring apple juice and brown sugar to boil over medium-high heat until thickened, about 5 minutes. Add butter; cook, stirring for 1 minute. Remove from heat. Reserving 3 tbsp, spread remaining glaze evenly over bottom of prepared pan; sprinkle with 1 cup of the pecans, In a bowl stir together apple butter, reserved 3 tbsp glaze, cinnamon and ginger.

Assembly:

-Preheat oven to 350F/180C.

-On a slightly floured surface roll out dough to a 16-x 12-inch rectangle. Leaving 1/2-inch border on 1 long edge, spread apple butter mixture evenly over dough; sprinkle reserved apple and pecans over top. Starting at the long edge opposite border, tightly roll up dough, pinching seams to seal.

-With a serrated knife, cut into 12 buns; arrange, cut side up, in prepared pan. Cover with a damp tea towel; let rise until doubled in size, about 1 hour.

-Bake until golden brown and buns sound hollow when gently tapped, 30-35 minutes. Let cool in pan for 5 minutes before serving.

IMG_3799

 

*I’ve made these without the apple butter, because I did not have any at the time.

-Also I found the sticky buns were not really sticky after baking, maybe it depends how much juice you’ll get from the apples. I’ve made an additional simple maple glaze: In a small saucepan, bring 1 cup of maple syrup and 1 tsp cinnamon to a boil, then reduce to low heat, stirring until slightly thickens; add the butter, stir until melted, remove from heat and pour over baked buns.

IMG_3797

 

Enjoy!

Wishing you all a great weekend!

Ursula

 

 

 

 

 

 

 

 

 

Apfel Puddingteilchen/Apple Pudding Danish

Pastry filled with vanilla pudding or custard then topped optional with fruit of choice I stayed with autumnal fruits like our local apples, really simple but oh so yummy treat that you could find in any German bakery. Again I had some trouble figuring out how to call this in English, did not have much luck so I am just calling it a danish.

There are so many delicious apple dessert that I would like to make, but it would just be to much to eat;) I am glad to be able to get back into baking and also eating normal again, after being sick for the last two weeks. Strong stomach pain kept my in bed or on the washroom for most of the time. I am feeling much better now, trying to get back into normal eating without getting stomach pain can be challenging. Also hope to get back to posting a recipe per week again.

IMG_3737

 

IMG_3743

 

Recipe is adapted from Chefkoch.de

Apple Pudding Danish

Pastry Dough:

  • 300 g unbleached all-purpose flour
  • 1 tsp baking powder
  • 80 g honey or sugar
  • 1 pinch salt
  • 1 pkg vanilla sugar or 1 tbsp vanilla extract
  • 150 g quark or greek yogurt
  • 6 tbsp milk
  • 6 tbsp oil, canola or coconut oil

Filling:

  • 1 pkg vanilla pudding powder, Dr. Oetker
  • 500 ml milk
  • 40 g honey or sugar, or more

Apple Topping:

  • 2 1/2 medium apples, peeled and sliced
  • 1/4 cup maple syrup or more
  • 1 tbsp lemon juice
  • 1 tbsp cinnamon

For Eggwash:

  • 1 egg yolk
  • 1 tbsp milk

-Line a baking sheet with parchment paper.

-Prepare vanilla pudding according to package a few hours ahead, it needs to cool down and set.

-Mix apples with the maple syrup, lemon juice and cinnamon and let simmer on medium/low heat for about 10 minutes.

-In a medium bowl mix together quark, milk, oil, honey, vanilla extract and salt. Sift flour and baking powder into the wet ingredients and mix it well until holds together, it will be a soft dough.

-On a floured surface roll out the dough into a rectangle, then cut into 10-12 pieces. Transfer pieces onto baking sheet and fold edges in slightly. You can keep a rectangle shape or make it more round or traditionally into a pretzel shape.

IMG_3722

-Add 2-3 tbsp of vanilla pudding into the center of the pastry then top with the apples.

-Brush pastry with the egg wash, sprinkle with some slivered almonds if you like

-Bake in a preheated 350F/180C oven for 20-25 minutes or golden brown.

IMG_3725

img_3740.jpg

 

I hope you give this recipe a try, it is so good, perfect for your afternoon tea or coffee!

Have a wonderful weekend!

Ursula

 

 

 

Pumpkin Spice Babka

This is just a simple sweet yeastbread filled with pumpkin and spices and glazed generously with spiced maple syrup. I just love the smell and taste of this. I usually make babkas (Nussstriezel) filled with ground hazelnuts or almonds, I was surprised how good it was with a pumpkin filling.

Nothing complicated for the filling, just pumpkin puree sweetened with coconut sugar, spiced it up with cinnamon and pumpkin spice mix. For the dough I used my sweet yeastbread recipe that you can find here: Almond Croissants just changed the flour ingredients to 200 g unbleached all-purpose flour and 100 g spelt flour and spiced it up a bit by adding 1 tsp vanilla extract and 1 tsp cinnamon:)

IMG_3683

 

IMG_3687

 

Pumpkin Spice Babka

Dough:

 

Pumpkin Spice filling:

  • 200 g pumpkin puree, (not pumpkin pie filling)
  • 3 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice mix

Spiced Maple Syrup Glaze

  • 3 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice mix

-Prepare dough in advance, it needs at least 1 hour to rise. In the meanwhile prepare your pumpkin filling by mixing together pumpkin puree, coconut sugar and spices.

-Whisk together maple syrup, cinnamon and pumpkin pie spice mix, set aside.

-Line a loaf pan or a baking sheet with parchment paper

IMG_3672

-When doubled in size, roll out dough into a rectangular shape. Then spread pumpkin filling evenly all over. Start rolling dough up from the longest side, like you would for a cinnamon bun and gently pinch ends together. Cut log lengthwise in half so filling is exposed, pinch one end. Twist both pieces, pinch the other end to secure.

IMG_3673

-Place in prepared loaf pan or baking sheet. Cover and let rise for another 30 minutes.

-Bake in preheated 350F/180C oven for 40 minutes.

-About 25 minute into baking brush some of the syrup onto babka. Bake until golden brown. Remove from stove and brush with remaining syrup. Let cool before cutting.

IMG_3685

 

IMG_3686

–Make sure your spice mixes are not old, it looses its flavor over time.–

 

Wishing everyone a happy weekend and to all my Canadian friends a happy Thanksgiving!

Enjoy!

Ursula

 

 

 

 

 

 

 

 

Plum Rose Tarts with an Almond Shortbread Crust

Happy weekend everyone!

Fall has finally arrived! It’s been crazy hot lately, which made it kind of harder to think of fall baking:) I’ve found some beautiful local plums and like every year turned them into some kind of dessert(s). Our annual favorite happens to be a Zwetschgen-Streusel Cake (Plum-Crumble-Cake). I took the recipe from my Peach-Crumble-Cake/ Pfirsich-Streuselkuchen just used plums instead of peaches, so delicious!

IMG_3664

Instead of using apples to make roses I thought I give it a try with plums. It was a little tricky because the plums were very soft, you definitely need some patience;), in the end I was happy, it worked out beautifully!

IMG_3665

Baked in a yummy almond shortbread crust

img_3654.jpg

 

Plum Tarts with an Almond Shortbread Crust

Yields: 4 small tarts

Almond Shortbread Crust

  • 1/2 cup butter, melted
  • 1 cup all-purpose unbleached flour
  • 1/2 cup almonds, finely ground
  • 1 tsp almond extract
  • 1/4 cup honey
  • pinch of salt
  • 1 lg egg yolk

-In a small bowl, with a whisk, mix together butter, honey almond extract and egg yolk. Add flour, almonds and salt. Mix until well combined. Wrap dough with plastic wrap and refrigerate for at least 1/2 hour.

-Start with cutting about 5 plums into very thin slices, once you assemble the roses you see if you might need more.

-Preheat oven to 375F. Grease 4 small tart forms.

-Take dough out of refrigerator and let it sit for a few minutes, otherwise it is very hard to roll out. Then roll out and cut to fit into each form, prick crust with a fork and place again in refrigerator for a few minutes.

-Assemble roses by starting on the outside working toward the center.

-I used a simple milk, egg, honey and cinnamon filling from my Peach Tart , I only used a little bit in each tart.

-Bake in preheated 375F oven for 10 minutes then reduce heat to 350F, for another 10-15 minutes, bake until golden brown and liquid is set. Cover with tin foil if crust is golden brown but liquid is not set. Let cool before taking out of forms.

IMG_3662

 

In memory of my late father-in-law who passed away one year ago.

 

Ursula

 

 

 

 

 

 

 

 

Apple & Plum Crumble Bites

Now that the kids are back to school I really like to have some healthier treats on hand. The weekend is perfect to take some time and prepare all sorts of snacks, like cookies, muffins or these apple or plum crumble bites. The apple bites are from last week. We bought our first local apples for this season and there are still plums available. Even though the weather has been exceptionally warm, you can already see the first sings of fall. But for now I am enjoying these beautiful warm temperatures:)

 

 

IMG_3594

Apple Crumble

IMG_3624

Plum Crumble

 

Apple or Plum Crumble Bites

Yields: 12

Crumbs:

  • 3 cups oat flour
  • 3/4 cup spelt flour
  • 3/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • dash of sea salt
  • 1 tsp cinnamon

Apple Filling:

  • 5 small apples, peeled and cut into small thin pieces
  • 1/4  cup honey
  • 1 tsp cinnamon
  • 1 tbsp lemon juice

 

-Preheat oven to 350F/180C. Grease a muffin tin or line with paper liners.

-For the apple filling combine all ingredients and set aside.

-In a medium bowl mix together the oat flour, spelt flour, salt and cinnamon, then add the coconut oil and maple syrup, stir until well combined.

-Fill muffin tins with about 1-2 tbsp of crumb mix, pressing down to cover bottom. Add about 1 tbsp of apple or plum filling, then cover the fruit with crumb mix, gently pressing down a bit.

-Bake in oven for 15-20 minutes or until golden brown. Let cool completely. Store in a airtight container in the refrigerator for 1 week.

–The recipe is only intended to make either the apple or plum bites, double only the crumb mix ingredients if you like to make both.–

Plum Filling:

  • 2 large plums cut into small pieces
  • 1/2 tsp cinnamon

 

–I just use regular oats and grind them into flour. Measure after grinding.–

 

IMG_3621

 

Have a great weekend!

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian