Maple Almond Muffins

Happy Sunday! I hope you are all having a great weekend!

It’s been a kind of a slow week as we were dealing with very cold and stormy weather, which lead to 3 cancelled school days and exams being pushed forward several times. It was a bit of a mess.

These Maple Almond Muffins are our delicious Sunday afternoon treat, using spelt flour and sweetened with maple syrup. It’s yummy and not too sweet.

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Maple Almond Muffins

Ingredients:

  • 175 g butter, melted
  • 180 ml maple syrup
  • 4 eggs, yolk and whites separated
  • pinch of salt
  • 125 g spelt flour
  • 150 g ground almonds
  • 1/4 tsp baking powder

-Preheat oven to 375F. Prepare 10 -12 muffin tins.

-Mix together the butter and maple syrup. Add the egg yolks one at the time, mixing well.

-In a separate bowl whip the egg whites, with the salt and baking powder, until stiff peaks form.

-Add the flour, almonds and egg whites, a little at the time, and carefully mix under the butter mixture. Mix until combined, do not overmix.

-Fill into prepared muffin tins and bake in preheated 375F oven for 10 minutes then set oven to 350F and finish bake another 20 minutes or until golden brown and tester inserted comes out clean.

-Let cool completely.
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Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

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Cranberry and Orange Sheet Cake

I love the smell and taste of this flavor combination, so lovely! If you are looking for a simple and delicious sheet cake this might be just what you are looking for.

I still had some cranberries left from Christmas baking and my kids have been eating oranges, I had everything at home to whip this up. I used spelt flour and maple syrup to make it a healthier treat.
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Cranberry and Orange Sheet Cake

Ingredients:

  • 1 cup dried cranberries, chopped
  • 2/3 cup orange juice
  • 1 cup maple syrup
  • 1/3 cup buttermilk
  • 2/3 cup grapeseed oil
  • 4 eggs
  • 3 cups spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 tbsp orange zest

-Preheat oven to 350F. Grease and flour a 9 x 13 inch baking pan.

-Soak cranberries in orange juice for 15 minutes.

– In a large bowl mix together flour, baking powder, salt and orange zest.

-In a separate bowl whisk eggs, oil, buttermilk and vanilla, then add the cranberry mixture. Stir in flour until well combined. Fill into the prepared baking pan.

-Bake in preheated oven for 30 – 40 minutes or until tester inserted into middle of cake comes out clean.

-Let cool completely. Cut into squares, decorate with an icing if desired, I used maple syrup and small cranberry pieces and orange zest.

-Can be baked in a smaller sheet pan, a bundt form or muffin tins.
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Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

Streusel Cake with Apple Pie Filling

Hello everyone, happy Wednesday!

I’ve made this lovely and delicious cake with yummy homemade apple pie filling and lots of streusel on top!

And of course I used local apples from Crunican Orchards as well as flour from Arva Flour Mills of London Ontario.

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Streusel Cake with Apple Pie Filling

Cake:

  • 2 1/4 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup butter, soft
  • 1 cup sugar or maple syrup
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup sour cream

Streusel:

  • 40 g unbleached all-purpose flour
  • 60 g sugar
  • 60 g ground almonds
  • 50 g butter, soft

Apple Pie Filling:

  • 5 small apples, peeled and chopped
  • 2 tsp cinnamon
  • 2 tsp lemon juice
  • maple syrup to sweeten, if desired

 

For the Apple Pie Filling:

-In a medium saucepan add the chopped apples, lemon juice and cinnamon. Let simmer on low heat until apples are tender. Remove from heat and let cool slightly.

For the Streusel:

-Combine all ingredients and mix until crumbly.

For the Cake:

-In a medium bowl, combine flour, baking powder and salt.

-In a large bowl, cream butter with sugar until well mixed. Add eggs, one at a time, beating well. Stir in dry ingredients alternately with the sour cream. Fill batter into a 24 cm Springform pan, greased and floured. Spread the apple pie filling evenly on to the batter then top with the streusel.

-Bake in preheated 350F oven for about 45 minutes or until golden brown and tester inserted into middle comes out clean.

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Happy Baking! Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Thurgauer Apfeltorte

Happy weekend everyone!

It has been a busy but wonderful last few weeks, with my mom and stepdad visiting. It was a special gift for my daughter to be here for her high school commencement, which was a lovely evening full of joy, pride and maybe a few happy tears! We were also able to celebrate my moms birthday, this was the first time in 20 years! We just never visited each other during fall. Living so far apart makes it difficult to see each other for every birthday or other celebrations. It was very special and meant a lot to all of us.

The weather was not always so great, lots of rain and chilly winds and this week humid hot days that now turned into a cold and frosty weekend. Over the last two weeks we could really see how the leaves are changing colour and showcasing a beautiful indian summer. IMG_4752

We made this traditional Swiss apple cake, Thurgauer Apfeltorte, which means it is a recipe from the Canton of Thurgau. A simple but very delicious apple cake made with fresh, local apples.

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Thurgauer Apfeltorte

  • 150 g butter, soft
  • 150 ml maple syrup
  • 1 organic lemon, zest and juice
  • pinch salt
  • 3 eggs
  • 150 g spelt flour or unbleached all-purpose flour
  • 1 tsp baking powder
  • 3 apples, peeled, cored, cut in half
  • 3 tbsp coconut sugar

 

-Line the bottom of a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat oven to 350F/180C.

-Whisk together the butter, maple syrup, half of the lemon juice, lemon zest and salt. Add eggs one at the time, mixing well.

-Peel apples, cut in half, remove core and cut in thinly but not all the way through. Mix with half of the lemon juice and coconut sugar, set aside.

-Add the flour and baking powder and mix until well combined. Pour into prepared baking pan. Top with the apples and bake for about 45 minutes or until cake is golden brown and tester comes out clean.

-Let cool completely, dust with some icing sugar if desired.

-Tip: Cane sugar can be used instead of the maple syrup and coconut sugar–

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Visit my Instagram page for more pictures including our trip to Niagara Falls!  littleswisslittlecanadian

 

Enjoy!

Ursula

 

 

 

 

 

 

Peach Cake

Happy Sunday and happy Labour Day Weekend!

I am looking forward to be back blogging after a bit of a longer-than-I-thought-I-would-take summer/blogging break. I’ve also went to Switzerland visiting my family which was really really beautiful.

 

View from the “Schynige Platte”.IMG_4681

“Brienzer Rothorn”

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“Lauernsee”

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When I came back it was finally Peach Season! Fresh peaches from the Niagara Region in Ontario.

My daughter came back from a trip to the St. Jacobs Farmers Market with a box full of smaller, but so delicious local peaches. Of course I had to use some to make a cake;)

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Peach Cake 

  • 125 g butter, soft
  • 125 g coconut sugar
  • 3 eggs
  • 200 g white spelt flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 organic lemon, zest only
  • 3-4 (small) peaches, sliced

-Line the bottom of a 24 cm round baking pan with parchment paper. Preheat oven to 350F/180C.

-Whisk the butter with the sugar, salt, lemon zest and eggs until foamy. Add the flour and baking powder, mix until well combined.

-Fill into prepared baking pan. Top with the peach slices.

-Bake in preheated oven for 45 min. or until tester comes out clean.

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Enjoy!

Ursula

 

You can follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

Streusel-Topped Strawberry Galette

Hi everyone! I hope you are having a great weekend!

It is raining like crazy today so we will spend the weekend mostly inside. It has been dry and hot and the rain is very much needed.

We’ve bought a lot of local strawberries which we mostly eat just like that but I also like to make a dessert with it. This recipe for the Streusel-Topped Strawberry Galette is adapted from Canadian Living. It turned out wonderfully and it was so delicious! I definitely will try it with other fruits as well.

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Streusel-Topped Strawberry Galette

Pastry:

  • 2 1/2 cup white spelt flour
  • 2 tbsp honey
  • 1/4 tsp salt
  • 3/4 cup cold butter cubed
  • 3/4 cup ice water

-In a bowl, mix together flour, honey and salt. Using a pastry blender or 2 knives, cut in butter until crumbly. Drizzle with water, mixing with a fork until dough comes together, adding more water if needed. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.

Almond Streusel:

  • 1/2 cup white spelt flour
  • 1/2 cup honey
  • 1/4 cup cold butter cubed
  • 1/3 cup sliced almonds

-In a bowl mix together flour and honey. Using your fingers, rub in the butter until crumbly. Stir in the almonds, set aside.

Filling:

  • 800 g strawberries hulled and halved
  • 2/3 cup strawberry jam
  • 1/4 cup honey
  • 1/4 cup corn starch
  • 1/4 cup ground almonds
  • 1 egg yolk
  • 2 tbsp coarse sugar, optional

-Mix together strawberries, jam, honey and cornstarch, set aside

-On a large piece of parchment paper, roll out dough to about 43 cm circle. Transfer dough with paper to a large baking sheet. Sprinkle dough with ground almonds, leaving a 8 cm border. Scrape strawberry mixture onto almonds.

-Fold over pastry edge. Sprinkle streusel over strawberries.

-Mix egg yolk with 2 tsp of water, brush over pastry. Sprinkle with coarse suger if desired. Bake in 375F/190C preheated oven 50 to 60 minutes, or until golden brown.

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Tip: Feel free to use all-purpose flour and sugar, using the same amount.

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Beautiful Peonies blooming in our garden!

 

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Strawberry Cake / Erdbeertorte

Happy June!!

I’ve had a hard time deciding on what kind of cake I would like for my birthday! There are so many I like…lol. In the end I choose to make a traditional European strawberry cake, similar to what you could find in a bakery.

It turned out pretty lovely and delicious! I was especially proud to have made it, because I’ve been having a lot of shoulder pain and numbness in my arm and hand, which makes everyday tasks very difficult, not to mention doing something that involves even more time. And writing down the recipe just had to wait a little.

I had a wonderful birthday!

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The recipe is adapted from Kuchenfeelisa.de and Betty Bossi

 

Strawberry Cake / Erdbeertorte

  • 80 g sugar or honey
  • 4 egg yolks
  • 1 lemon, only zest
  • 4 egg whites
  • pinch of salt
  • big pinch of baking powder
  • 2 tbsp sugar or honey
  • 100 g all-purpose unbleached flour
  • 40 g melted

-Line the bottom of a 24 cm spring form with parchment paper. Grease and flour the sides. Preheat the oven to 350F/180C.

-Mix together the sugar, egg yolks and lemon zest until creamy.

-Whisk egg whites with the salt and baking powder until stiff peaks form. Add 2 tbsp of sugar and whisk a little more.

-Add the flour alternately with the egg whites, a little at the time and gently fold under the egg yolk mixture. Mix in the melted butter and fill into prepared form.

-Bake for about 15 minutes or until golden brown.

-Let cool completely.

Vanilla Creme

  • 125 g sugar or honey
  • 3 egg yolks
  • 1 egg
  • 60 g all-purpose unbleached flour
  • 500 ml milk or plant milk like cashew or coconut milk
  • 1 tsp vanilla extract

-In a bowl mix together the sugar, egg yolks and egg, add the flour and mix well.

-In a saucepan bring the milk to a boil. Remove from heat. Add the vanilla.

-Add a few tablespoons of the hot milk to the flour/egg mix and stir well, repeat that 2 times.

-Then add the flour/egg/milk mix to the milk in the saucepan. Keep stirring and bring to a boil. Reduce heat, keep stirring until nice and creamy. Remove from heat. Let cool for a few minutes.

– Add the still warm creme onto the cake. Arrange strawberries onto the cake, I cut them in half to lay onto the creme. Then add the rest of the whole strawberries evenly. This will be a few layers of strawberries.

-Prepare cake glaze according to packing instruction and pour onto strawberries. Use about 100 ml less water to make a thicker glaze.  Leave some to brush on the top strawberries to make it look extra shiny. Refrigerate for at least 2 hours.

-Remove the spring form side, maybe using a knife first to loosen it from the form first.

-Brush warmed jelly around the side, then cover with the toasted almonds.

-Decorate with some pistachios or flowers if desired.

-Keep refrigerated.

Extras

  • 1 kg small or medium strawberries, washed and hulled.
  • 50 g strawberry jelly, warmed
  • 200 g sliced almonds, lightly toasted
  • Tortenguss, cake glaze (you can find it in a European deli)
  • a few finely chopped pistachios or some flowers for decorating

 

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Enjoy!

Ursula