Happy Labour Day Weekend!!
Summer break is almost over; another new school year starting and because this will be my son’s final year, grade 12; it will be extra special. Time sure goes by too quick sometimes, lol.
I’m loving all the wonderful local fruits we have in season now and I couldn’t resist to make a plum cake. A Streusel-topping was my sons wish:)
Super yummy, I hope you’ll give it a try!
Zwetschgenkuchen mit Streusel/Plum cake with Streusel
- 250 g spelt flour
- 1 tsp baking powder
- Pinch of salt
- 1 egg
- 80 ml maple syrup
- 100 g butter, soft
- about 18 plums, cut in halves
- 60 ml maple syrup
- 100 g butter, cold
- 150 g spelt flour
- 1 tsp cinnamon
-Flour and grease a 22 cm Springform.
-Whisk the butter with the egg and maple syrup. Combine the flour, baking powder and salt, then add to the butter mix, stir until well combined.
-Roll out about a 1/3 directly onto the bottom of the Springform, I used my hands, then close the form and line the sides with the rest of the dough, about half way up.
-Fill the form with the plums. Combine all the ingredients for the Streusel and spread evenly onto the plums.
-Bake in preheated oven, 350 F / 180 C, for about 55 minutes.
I’m finally back from my vacation! We spent 3 weeks visiting my family in Switzerland! Daily trips and a 3-day trip to Venice left us with many wonderful memories!
I might share some pictures in a separate blog post;))
This yellow plum cake is similar to previous recipes I’ve shared using plums or peaches, but this is the first time I used yellow plums. I was really happy with the result, so yummy!
Yellow Plum Cake
- 150 g butter, soft
- 4 eggs
- 120 g honey
- 1 tsp pure vanilla extract
- 250 g spelt flour
- 1 tsp baking powder
- Pinch of salt
- 400 g – 500 g yellow plums
-Cut the washed plums into halves and remove pits.
-Grease and flour a 26 cm Springform. Preheat oven to 350 F /180 C.
-Cream the butter with the honey and vanilla extract, then add the eggs one at the time, add a pinch of salt. Mix the baking powder with the flour and add to the wet ingredients. Mix until well combined.
-Fill into prepared Springform or baking dish then arrange the plums on top with cut side up, lightly pushing into dough.
-Bake for about 40 minutes or until tester inserted into centre of cake comes out clean.
– Let cool completely before removing from baking dish.
Tip: I brushed the top of the cake with some honey.
-Dust with icing sugar if desired.
I hope you’ll give it a try!
This was my Birthday Cake, celebrating my 40th!!
It was so delicious; a creamy Mascarpone filling with strawberries and a touch of liquor, the base simply made with ladyfingers and butter. And the cake is a no-bake recipe, perfect for summer and strawberry season!
For the crust:
- 200g Ladyfingers, finely crushed
- 100g butter, melted
- 500g Mascarpone
- 200ml 35% heavy cream
- 80g + 2tbsp honey
- 1 1/5 tsp vanilla extract
- 3 tbsp liquor
- 400g strawberries, finely cut
- a few strawberries for decoration
-grease a 22cm Springform.
-mix together the finely crushed ladyfingers with the butter, fill into baking form and press down evenly. Let rest in the fridge while you make the filling.
-in a large mixing bowl, stir together the mascarpone, honey, vanilla and liquor. Whip the cream until stiff peaks form add 2 tbsp of honey, whisk until combined. Gently fold whipped cream under the mascarpone filling, then add the strawberries. Pour the filling into the form. Let cool for at least 6 hours. Top and decorate the cake with some more strawberries.
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This year we have some special celebrations in our family, we’ll be celebrating 10, 20, 40, 50, 60, 70th birthday as well as some anniversaries. First up was my husbands 50th birthday!
Because of some digestion problems he did not ask for a cake, that is why I came up with this gluten free almond fruit tart. Pretty easy to make and tastes delicious.
Almond Coconut Fruit Tart
- 3 1/2 cup ground almonds
- 1/2 cup coconut sugar
- 1/2 tsp cinnamon
- pinch sea salt
- 1/2 cup butter melted
- 2 eggs
-Whisk together butter and eggs, add coconut sugar, salt and cinnamon. Stir in ground almonds until well combined. This will be a sticky dough.
-Line the bottom of a 28 cm tart form with parchment paper, grease the sides. Fill in almond dough, works best using your hands, press down evenly. Bake in preheated 350F oven for 30 minutes. Let cool completely.
- 500 ml coconut milk
- 4 tbsp corn starch
- 1/3 cup honey
- 1/2 tsp vanilla extract
-In a medium saucepan whisk together all ingredients, except vanilla. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla and let cool a few minutes then fill in a bowl and let cool completely in the fridge.
-Place almond crust on a serving plate or cake stand. Fill with custard then decorate with your fruit of choice. I used about 5 kiwis, cut in slices, 1 orange and some grape halves.
-Store in refrigerator.
It’s another snowy, ice rain kind of day here in Ontario. I sure hope Winter will not stick around for too much longer ;))
In Switzerland you will find a pastry called Nusschnecken, a cinnamon bun style pastry filled with ground hazelnuts or almonds and are pretty flat compared to a traditional cinnamon bun. I think this is the first time I’ve tried copying the shape and I really liked how it turned out. Filled with ground pecans, maple syrup, orange zest and a touch of cinnamon-so good!
Maple Pecan Cinnamon Swirls
- 400 g white spelt flour
- 1/4 tsp salt
- 1 tbsp quick instant yeast
- 1 tbsp maple syrup
- 80 g butter, melted (+ 80 g melted butter for brushing dough)
- 250 ml warm milk
- 300 g ground pecans
- 5 tbsp maple syrup
- 1 1/2 tsp cinnamon
- 1 organic orange, zest only
- 200 ml milk
-For dough: In a large mixing bowl or your standard mixer, combine flour, salt and yeast, add melted butter, honey and warm milk. Knead to form a soft dough. Cover and let rise at room temperature for about 1 hour or double in size.
-For filling: Mix all ingredients together, set aside.
-Line 2 baking sheets with parchment paper. Preheat oven to 350F/180C.
-On a floured surface roll dough out thinly into a large rectangle. Brush with the melted butter, ( leave some for brushing the swirls before baking). Spread the filling evenly onto dough. Starting from the longer side, roll dough up tightly. Cut into 2 cm thin swirls/buns. Lay onto prepared baking sheets, leaving some space between. Brush with remaining melted butter, let rise another 15 minutes. Bake in preheated 350F/180C oven for 40 minutes or until golden brown.
-I brushed the warm swirls with a maple butter and orange icing. You can use a regular icing if desired (icing sugar and orange juice).
-Makes about 25 swirls.
-Ground hazelnuts, almonds, or walnuts can be used instead of pecans.
Have a wonderful week!
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.
Maple Almond Muffins
- 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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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.
Cranberry and Orange Sheet Cake
- 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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