Lemon Blueberry Cookies

Happy weekend everyone! Today was the first day of March Break for my kids. Nothing interesting happening so far, just relaxing a bit at home. It is still snowing and cold, just a little jealous of those heading somewhere south;)

Having some kind of snack around while the kids are at at home this week is always a good idea. I was craving something with lemon flavor and why not add some blueberries. These cookies are so delicious, soft, lemony…


Sweetened with honey and I used white spelt flour.



Lemon Blueberry Cookies 

Yields: 34 large cookies


  • 2 cups unsalted butter, soft
  • 4 eggs
  • 2 organic lemons, zest and juice
  • 2 x 3/4 cups honey
  • 1 1/2 tsp vanilla extract
  • 6 cups white spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of sea salt
  • 2 cups blueberries, frozen or fresh

-In a large bowl mix together the butter, eggs, lemon juice and zest, honey and vanilla extract.

-Add the flour, baking powder, baking soda and salt, mix well. Gently fold in the frozen or fresh blueberries. Let dough chill in refrigerator for 1 hour or longer.

-Preheat oven to 350F/180C. Line 3 baking sheets with parchment paper.

-Using a tablespoon, place rounded balls of dough, leaving some space in between cookies, on prepared cookie sheets.

-Bake for 10-15 minutes or until slightly golden brown.

Tip: This recipe makes a lot of cookies, you can easily divide it by two. Also feel free to make smaller sized cookies. I brushed the baked cookies with a mix of lemon juice and honey.





Happy March Break!







Haselnusstorte / Hazelnut Cake

Hello everyone! It was my husbands birthday yesterday and this Hazelnut cake was his birthday cake wish. The recipe is adapted from my 1982 Betty Bossi book, my usual go to for European style cakes. It has a rich hazelnut flavor, a little bit of rum, no butter and only a tiny bit of flour. The only heavy part of the cake is the whipped cream, I really like it, but have to admit I do not tolerate cream that well, I ended up having a stomach ache. That is why I mostly eat dairy free, I don’t seem to have a problem with butter and eat only once in a while some cheese…I used to eat a lot of cheese before!

My husband loved it! It is really delicious!


I’ve been busy looking after my son, he has been sick with a high fever since Sunday. Poor guy, he was only able to eat a tiny slice of the cake.


Prepare the cake at least 1 day ahead before cutting and adding the filling. I made the cake refined sugar free, feel free to use regular sugar. The recipe is only for 2 layers. I ended up baking another half of the recipe, you could also just double the recipe. I drizzled the bottom 2 layers with a little bit more rum before spreading the whipped cream.


Haselnusstorte/Hazelnut Cake


  • 220 g coconut sugar
  • 6 egg yolks
  • 1 tbsp rum
  • 6 egg whites
  • 1 pinch of salt
  • 1/4 tsp baking powder
  • 2 tbsp honey
  • 300 g ground hazelnuts
  • 1 tbsp all-purpose unbleached flour

-Line a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat oven to 180C.

-Whisk together egg yolks and sugar, add rum.

-Whip egg whites with the salt and baking powder until stiff peaks form. Add the honey and continue to whip for a little longer.

-Mix hazelnuts and flour, add to the egg yolk mix, alternating with egg whites, a little at the time, and gently fold under with a spatula. Pour into prepared form.

-Bake in preheated 180C for 20 minutes then reduce heat to 150C and bake for about 40 minutes, or toothpick inserted into middle comes out clean. Let cool completely. Let rest for 1-3 days before cutting and filling.


  • 200 ml 35% cream
  • 3 tbsp ground hazelnuts
  • 3 tbsp honey

-Whip cream until stiff peaks form, add the hazelnuts and honey, mix well. Fill and decorate cake as desired.

-Store in refrigerator.





Wishing you all a lovely week!




Follow me on Instagram: littleswisslittlecanadian








Apple Rose Tart

Happy Family Day!

So nice to have an extra day off! Family day is a statutory holiday in Ontario and other provinces in Canada. It has been a sunny weekend, unfortunately it is raining and foggy today. Perfect for relaxing at home, I’ve had an earache for most of last week, but I think it is starting to get better now.

I finely took the time to make an apple rose cake, it is so pretty and it was really delicious with the walnut and maple crust. It would also be delicious with hazelnut or almonds.





Apple Rose Tart

Walnut Crust:

  • 1 1/2 cups ground walnuts
  • 1 1/2 cups spelt flour
  • 1/2 cup + 3 tbsp butter, soft
  • 1/3 cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • pinch of salt


  • 1 egg
  • 2 tbsp honey
  • 2 tbsp milk
  • 1 tsp vanilla sugar

Apple roses:

  • 4 medium red and/or yellow apples, thinly sliced


-Line a 9-inch tart/pie form with parchment paper, grease the sides.

-Whisk together the butter, egg and maple syrup, add vanilla and a pinch of salt. Fold in the nuts and spelt flour until well combined. Refrigerate for at least 1/2 hour.

-Place the thinly sliced apples in a medium saucepan, cover with water and lemon juice and let simmer for a few minutes until pliable.

-Roll dough out directly on tart form, if you have a removable bottom. Cover sides evenly by hand.

-For the filling: whisk together all ingredients and pour into tart form.

-For the roses: on a large plate or cutting board take a few, five for example, apple slices and lay them slightly overlapping in a straight line, then from the opposite side start rolling up tightly. Place into tart form. The more apple slices you take, the bigger the roses get. Have fun making different sizes, as you like.

-Preheat oven to 350F/180C. Bake for about 30 minutes.




Enjoy! Have a great week!




You can find me on Instagram: littleswisslittlecanadian









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!


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!






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


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




  • 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.




Happy Weekend!



You can find me on Instagram: littleswisslittlecanadian











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.



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;)



Almond Cake


  • 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.



Wishing everyone a wonderful Weekend!

Happy February!




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:)




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




Alsatian Kugelhopf / Elsaesser Gugelhopf


  • 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!




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

Enjoy! Have a wonderful weekend!




You can find me on Instagram: littleswisslittlecanadian

















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


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



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.



  • 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.





*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!