Cherry & Lemon Tea Cake

Happy Weekend everyone!

It’s a another snow storm today; just perfect to stay at home safe and cozy, with a hot cup of tea and a slice of cherry and lemon tea cake.

I had a glass of maraschino cherries left and thought I finally use them up in a recipe. It turned out pretty delicious.

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Cherry & Lemon Tea Cake

  • 250 g butter, soft
  • 200 g creamed honey
  • 4 eggs
  • 1 lemon, zest only
  • 375 ml glas of maraschino cherries, drained and chopped
  • 300 g white spelt flour
  • 1 tsp baking powder

-Line a 30 cm loaf pan with parchment paper, preheat oven to 375 F.

– Whisk butter and honey until creamy then add the eggs one at a time. Add the lemon zest and the cherries. Sift the flour and the baking powder and stir until well combined.

-Fill into baking form and bake for about 50 minutes or until tester inserted into centre of cake comes out clean.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

Lemon & Lime Bundt Cake

Happy New Year!

Starting the new year with a quick and easy recipe…this bundt cake has a lovely lemon and lime flavor I really enjoy! It’s sweetened with honey and I used white spelt flour from our local Arva Flour Mills, which happens to be the oldest, still operating flour mill in Canada!

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Lemon & Lime Bundt Cake

  • 125 g butter, soft
  • 125 g creamed honey
  • 2 large eggs
  • 200 g white spelt flour
  • 1 tsp baking powder
  • pinch of salt
  • 2 limes, zest and juice
  • 1 large lemon, zest and juice

-Butter and flour a 1 liter bundt form. Preheat oven to 350 F.

-Whisk butter and honey, then add the eggs one at the time. Continue whisking until nice and creamy.

-Add the lemon and lime zest and juice. Stir in the flour and baking powder until well combined.

-Fill into prepared bundt form and bake for about 40 minutes or until tester inserted into centre of cake comes out clean.

-Let cool a bit before removing from bundt form.

-Optional: make a simple lemon and lime glaze, using powdered sugar with lemon and lime juice.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

Pumpkin Pecan Cake

Happy weekend everyone!

We recently celebrated my son’s 17th birthday and last Saturday we celebrated my daughter’s 20th birthday!! We spent the weekend at Niagara Falls, in Ontario. We had a lot of fun, due to the cold, we spent most of our time doing things indoors like bowling and eating! ;))

I still had some pumpkins left from our garden, made some soup and a pumpkin pecan cake. Pumpkin and pecan might be a bit an unusual combination but it turned out really yummy! This is probably going to be my last pumpkin recipe for this season, as I’m starting to think of gingerbread and other delicious holiday baked goods!

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Pumpkin Pecan Cake

  • 200 ml maple syrup
  • 4 eggs
  • 150 g butter, soft
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 200 g grated pumpkin
  • 120 g ground pecans
  • 100 g spelt flour
  • 1 tsp baking powder

-Whisk together the butter and the eggs, add the maple syrup, cinnamon, vanilla and salt. Add the pumpkin, pecans, flour and the baking powder, stir until well combined.

-Fill into a 8 x 12 baking form that is lined with parchment paper. Bake in preheated 375F oven for 40 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely, then cut into squares.

 

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Enjoy!

Ursula 

 

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Pecan Cake / Nusstorte

We’ve been having winter like weather here in Ontario, with lots of snow and cold temperatures.  It’s snowing as I’m writing this blog post and there is a snow squall warning in effect.

I made this Pecan Cake for my son’s 17th Birthday. The original recipe uses Hazelnuts but my son really likes Pecan nuts, so I used these instead. It was delicious with a simple whipped cream filling and a few maple caramelized pecans to finish it up.

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Pecan Cake / Nusstorte

  • 220 g coconut sugar
  • 6 egg yolks
  • 2 tbsp rum
  • 6 egg whites
  • 1 pinch salt
  • 1/2 tsp baking powder
  • 2 tbsp honey
  • 300 g ground pecans
  • 1 tbsp spelt flour

-Grease and flour two 9-inch baking forms.

-Whisk together the coconut sugar, egg yolks and the rum.

-In a separate bowl, whisk the egg whites with the salt and baking powder until stiff peaks form. Add the honey and whisk until combined.

-Mix together the flour and pecan nuts then gently with the egg whites, a little at a time, stir/fold under the egg yolk mix until well combined.

-Fill into prepared baking forms and bake in preheated  350 F oven for 20 minutes then change temperatures to 300 F and finish bake for another 40 minutes or until tester inserted into centre of cakes come out clean.

-Let cool completely.

For the filling: 300 ml 35% cream, 2 tbsp honey

-Whisk the cream until stiff peaks form, add the honey and whisk until combined.

-Fill and decorate as desired, I also used some maple caramelized pecan halves to decorate which was really delicious. You can easily make it yourself. Combine maple syrup and pecan halves in a small saucepan and let simmer until caramelized.

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Have a wonderful week!

Enjoy!

Ursula 

 

Make sure you follow me over on Instagram!😊

littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coconut Cookies

We love everything Coconut and I have been having this idea for making coconut cookies for a while now. And finally I took the time to make some. It turned out really yummy, coco-nutty…they are gluten free and refined sugar free. A yummy, sweet treat that’s easy and quick to make!!

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Coconut Cookies

Yields: 20 big cookies

Ingredients:

  • 1 cup butter, soft
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup maple syrup
  • 3 1/2 cup shredded unsweetened coconut
  • 1 1/2 cup oat flour
  • 1 pinch salt

-line two baking sheets with parchment paper. Preheat oven to 350F/180C

-whisk the butter with the eggs until creamy, add the maple syrup and vanilla, whisk until well combined. Stir in the coconut, oat flour and salt.

-Drop by spoonfuls onto baking sheets. Bake in preheated oven for about 30 minutes or until bottoms are golden brown.

(I use quick oats and grind them into flour using my coffee bean grinder.)

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Happy July!

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

Blueberry Coconut and Granola Jars

This is a simple but so yummy treat! Using my coconut milk custard recipe, crunchy granola and blueberries! That’s it! A lovely dessert or a fancy breakfast!

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Served in a glass or in a jar.

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Blueberry Coconut and Granola Jars

Coconut custard:

You can find the recipe here: Coconut Custard mini tarts with mixed berries

-Prepare in advance as the custard needs some time in the refrigerator to set.

Tip: Instead of the canned coconut milk I used 500 ml coconut milk from a tetra pak that only contains coconut milk.

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-Using your favorite homemade or store bought granola, fill into jar or glass, top with some coconut custard and finish with blueberries, as much of each layer as desired.

-Tip: use fresh or frozen blueberries.

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My thoughts and prayers are with all the victims and everyone involved in the Toronto tragedy last Monday.

Ursula

 

You can find me on Instagram: littleswisslittlecanadian