Raspberry-Streusel-Muffins

Hello, happy weekend everyone!

I’m finally back with writing another recipe. I took a little break because my brother, with his family, were visiting for the last two weeks. The weather was pretty good, we went to Huron Lake for a swim, drove to the St. Jacobs Farmers Market, went Go-Kart driving and played mini-golf. Over the weekend we went to Niagara Falls, which is a three hour drive from home. They went now alone travelling to Ottawa, Montreal and Toronto before they’ll fly back home to Switzerland on Monday.

Our garden is doing very well this year. For now we have a lot of beans, red beets, salad, zucchini, swiss chard and now the first potatoes! Raspberries are done for the season and the following recipe was one of the desserts we’ve made.

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Raspberry-Streusel-Muffins

Yields: 14

Ingredients:

  • 2 eggs
  • 100 g butter, soft
  • 175 g coconut sugar or regular sugar
  • 2 tsp vanilla sugar or vanilla extract
  • 1 pinch salt
  • 250 g unbleached all-purpose flour
  • 2 tsp baking powder
  • 150 ml buttermilk or non-dairy milk
  • 200 g raspberries, fresh or frozen

-Separate eggs. Whisk together butter, sugar, egg yolks, vanilla sugar and salt.

-Preheat oven to 350F/180C.

-Whisk egg whites until stiff. Mix together flour and baking powder and fold in alternately with the milk and egg whites, to the butter mix. Gently fold in the raspberries (if using frozen berries you do not need to defrost them).

-Fill into prepared muffin forms, top with streusel if desired. Bake for about 35 minutes or until tester inserted comes out clean.

Tip: Streusel topping is optional but of course delicious! You can use about half or less of this streusel recipe: Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

 

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Huron Lake

 

Niagara Falls:

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Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

Strawberry-Coconut-Cake

June is usually the month when we get the first Ontario Strawberries, depending on where you live of course. We also have some plants in our garden, which are full of flowers this year, and I’ve seen some green unripe berries. I can’t wait to taste the first berries:)

June is also the month of my birthday:) June 2nd. I’ve made this amazing tasting strawberry coconut cake. Imagine coconut cake with a creamy mascarpone filling and strawberry puree! It is perfect for the month of strawberries;) or as other summer fruits come along I am sure it would taste great with cherries or other berries and so on.

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Our strawberry plants.

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Strawberry-Coconut-Cake/Erdbeer-Kokos-Torte

Coconut cake:

  • 3 eggs
  • pinch of salt
  • 100 coconut sugar, or sugar
  • 75 g flour
  • 1/2 tsp baking powder
  • 40 g coconut, shredded unsweetened
  • 30 g butter, melted

-Preheat oven to 350F/180C. Line the bottom of a 22 cm round Springform baking pan with parchment paper.

-Mix eggs, salt and coconut sugar well for a few minutes. Mix flour and baking powder and sift it into the bowl with the egg mixture. Gently mix. Add coconut and melted butter only until combined. Pour into prepared baking pan. Bake for about 30 minutes or until tester inserted in middle comes out clean. Let cool completely.

Strawberry layer:

  • 1/2 organic lemon, zest and juice
  • 250 g strawberries
  • 2 tbsp cornstarch
  • 3 tbsp water

-Puree strawberries, lemon juice and zest. Mix together well cornstarch and water, add to strawberry puree. Over medium heat bring puree to a boil, and let cook for about 3 minutes. Remove from heat and let cool down, then put in fridge.

Coconut Mascarpone Cream:

  • 500 g mascarpone
  • 150 ml coconut cream
  • 100 ml honey, plus 2 tbsp
  • 350 ml whipped cream
  • 1 packet vanilla sugar
  • 2 pouches unflavored gelatin
  • 75 g coconut, shredded unsweetened

-Mix together mascarpone, coconut cream and honey, add shredded coconut. Prepare gelatin as directed. Add a few tablespoons of the mascarpone cream to the gelatin and mix, then add it to the rest of the cream. Whip whipping cream until stiff, add 2 tbsp honey or sugar, whisk again then fold gently under the mascarpone cream. Cover and leave in fridge until cake has completely cooled down.

Extras and Decoration: 

  • Coconut liquor, Rum, Kirsch Schnapps…(optional, leave out if you have little kids eating)
  • 100 ml whipped cream
  • 250 g strawberries

-Place cake on a plate or cake stand. Drizzle some liquor on top. Place and close cake ring back around the cake. Spoon some of the strawberry puree into middle leaving a 2 cm space around. Cover with 2/3 of the mascarpone cream, spread evenly. Mix rest of puree with remaining mascarpone cream. Spoon onto cake then gently swirl, not going to deep until you have a desired look, kind of like a marbled look. Let set in refrigerator overnight.

-Carefully remove cake ring. I used a hot knive to go around first, to loosen it a bit.

-Decorate with whipped cream, strawberries and some shredded coconut if desired, to your liking:)

–you can use regular sugar to replace the coconut sugar and the honey–

 

Recipe by Ursula, A little Swiss a little Canadian

 

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I wish you all a great weekend! Happy long weekend for those in Europe (Pfingsten)!

Enjoy!

Ursula

 

 

You can find me on Instagram @littleswisslittlecanadian