Yellow Plum Cake

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!

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Yellow Plum Cake

Ingredients:

  • 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.

 

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I hope you’ll give it a try!

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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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

 

 

 

 

 

 

 

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…

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Sweetened with honey and I used white spelt flour.

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Lemon Blueberry Cookies 

Yields: 34 large cookies

Ingredients:

  • 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.

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Happy March Break!

Enjoy!

Ursula

 

 

 

Linzertorte aux amandes

Happy Friday!

I hope everyone had a great start into the new year! It is still freezing cold here and snowing almost everyday. Staying warm and cozy inside with a warm cuppa and a slice of something freshly baked like this almond Linzertorte. I call this the sweet delicate cousin of the original Linzertorte;) Made out of mostly: almonds! The original Linzertorte has a jam filling. If you like almonds, you will love this one!!

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It is a very soft almond dough, which makes it a little tricky to roll out or form any decorations, you’ll definitely need some patience, but otherwise it’s a simple recipe.

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Linzertorte aux amandes

Ingredients:

  • 150 g butter, soft
  • 150 g sugar, or honey
  • pinch of salt
  • 1 egg
  • pinch of cloves
  • 1/4 tsp cinnamon
  • 150 g blanched ground almonds
  • 150 g unbleached all-purpose flour

-In a medium bowl mix together butter, sugar and salt. Mix in the egg. Add the cloves, cinnamon, almonds and flour. Mix until a soft dough forms. Refrigerate for 30 minutes.

Filling:

  • 75 g butter, soft
  • 75 g sugar or honey
  • 1 lemon, zest and juice
  • 150 g blanched ground almonds
  • 1 egg white

-In a small bowl mix together the butter and sugar. Add the lemon zest and juice. Mix in the almonds and egg white.

 

-Preheat oven to 350 F/180C. Grease a 22 cm Springform or pie dish.

-Take 1/3 of the dough and roll it directly on your Springform bottom, or use your hands to fit into the pie form. Taking some more dough for the sides if needed. Spoon your filling evenly into the form. With the rest of the dough you can roll it out on a floured baking sheet and then refrigerate to make it more workable. Cut out some shapes or shape it by hand.

-Bake for about 40 minutes. Cover with aluminium foil if it gets to dark. Let cool completely.

-Dust with some icing sugar if desired.

-Recipe is adapted from my 1982 Betty Bossi book, Kuchen, Cakes & Torten

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Enjoy!

Have a lovely weekend!

Ursula 

 

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

Almond Coconut Birthday Cake

Happy weekend everyone!! This was a very special week for us; we celebrated our daughters 18th Birthday! I have to admit this comes with some mixed feelings and maybe a few secret tears:) Yes my babies are growing up, making me think back to when they were little, time goes by so fast indeed, but now I have a grown up daughter, and I am very proud of the young lady she’s become!

We share a love for all things coconut, usually my kids let me know what kind of cake they would like to have on their birthday, but this year they were both asking for a surprise:) I’ve made her a almond coconut cake with raw Raffaello truffles, you could of course use the real Raffaello truffles. I’ve made the cake refined-sugar free; almond coconut sponge filled with coconut whipped cream, so simple but so delicious!

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If you love coconut you’ll love this cake!!

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Almond Coconut (Raffaello) Cake

Almond Coconut Sponge

  • 6 large eggs, room temperature
  • pinch of salt
  • 1 cup honey or sugar
  • 1/2 cup almonds, ground
  • 1/2 cup unsweetened shredded coconut
  • 1 cup all-purpose unbleached flour
  • 1 tsp almond extract
  • 500 ml whipping cream, 35%, chilled
  • 1 tsp vanilla sugar
  • 1/4 cup honey or icing sugar
  • 1 cup unsweetened shredded coconut
  • 1 cup canned coconut milk
  • 8 or more Ferrero Raffaello truffles, optional
  • lightly toasted shredded coconut, optional

-Grease and line a bottom and sides of a 9-inch (23 cm) pan with parchment paper. Preheat oven to 340F/170C.

-Separate egg whites from yolks. Add a pinch of salt to the whites and start mixing until foamy. Gradually add honey or sugar and continue whipping until stiff peaks form.

-Mix egg yolks with almond extract and fold into the whipped whites.

-Mix together ground almonds, coconut and flour then gradually and carefully incorporate into the whites.

-Pour batter into prepared pan. Bake for 40-45 minutes, until golden brown. Let cool for about 10-15 minutes. Remove from pan and cool completely on a rack.

For the whipped cream frosting:

-In a large bowl mix the whipping cream and the vanilla sugar. Whip until lightly/almost stiff then gradually add the honey or icing sugar, as sweet as you like it, continue whipping until stiff peaks form. Fold in the shredded coconut.

Assemble the cake:

-Divide the sponge cake into 3 layers. Place one layer on a serving plate. Spread 1/3 cup coconut milk over the cake. Spread evenly with a bit less then a third of the whipped cream. Top with second cake layer and repeat. Add the third layer of cake. Cover the top and sides of the cake with whipped cream, leaving it like that or get creative with piping rosettes and so on. Decorate with Raffaello truffles and toasted coconut. Refrigerate until ready to serve.

 

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Tip: You could get fancy and drizzle some coconut liquor (Malibu) over the sponge layers:)

 

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Happy 18th Birthday!

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Caramel Apple Sticky Buns

I got the inspiration for these sticky buns from the October 2017 edition of the Canadian Living magazine. I’ve been waiting impatiently to try them. A pretty sticky bun situation, with an apple and pecan filling and sticky caramel made with apple juice and sugar.

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As always I’ve made these completely refined sugar free, but I will write down the original ingredients as well. These are best enjoyed freshly baked and still warm.

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Caramel Apple Sticky Buns

Yields: 12 buns

Dough:

  • 3 cups all-purpose flour, I used white whole wheat flour
  • 1/4 cup sugar, I used honey
  • 11/2 tsp quick-rising (instant) dry yeast
  • 1/2 tsp salt
  • 2 tbsp butter
  • 2/3 cup milk
  • 1 egg, lightly beaten

Glaze and Filling:

  • 4 apples
  • 1 cup brown sugar, I used coconut sugar
  • 1/4 cup butter, cubed
  • 2 cups chopped pecans
  • 1 cup apple butter*
  • 1 tbsp cinnamon
  • 2 tsp ground ginger

To make the dough:

-In a large bowl mix together flour, sugar, yeast and salt. In a small saucepan, melt butter over medium heat, add milk and heat until warm, (not hot). Pour milk mixture into flour mixture, add egg. Stir until combined. Turn onto floured work surface and knead dough until soft and elastic. Place in greased bowl, turning to grease all over then cover with plastic wrap. Let rise until doubled in size, about 1-2 hours.

Glaze and Filling: Line a 13- x 9-inch baking dish with parchment paper.

-Meanwhile (optional peel) grate apples to measure 4 cups; strain through a fine-mesh sieve into a small bowl, pressing on solids with back of spoon to extract juice. Reserve grated apple.

-In a small saucepan, bring apple juice and brown sugar to boil over medium-high heat until thickened, about 5 minutes. Add butter; cook, stirring for 1 minute. Remove from heat. Reserving 3 tbsp, spread remaining glaze evenly over bottom of prepared pan; sprinkle with 1 cup of the pecans, In a bowl stir together apple butter, reserved 3 tbsp glaze, cinnamon and ginger.

Assembly:

-Preheat oven to 350F/180C.

-On a slightly floured surface roll out dough to a 16-x 12-inch rectangle. Leaving 1/2-inch border on 1 long edge, spread apple butter mixture evenly over dough; sprinkle reserved apple and pecans over top. Starting at the long edge opposite border, tightly roll up dough, pinching seams to seal.

-With a serrated knife, cut into 12 buns; arrange, cut side up, in prepared pan. Cover with a damp tea towel; let rise until doubled in size, about 1 hour.

-Bake until golden brown and buns sound hollow when gently tapped, 30-35 minutes. Let cool in pan for 5 minutes before serving.

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*I’ve made these without the apple butter, because I did not have any at the time.

-Also I found the sticky buns were not really sticky after baking, maybe it depends how much juice you’ll get from the apples. I’ve made an additional simple maple glaze: In a small saucepan, bring 1 cup of maple syrup and 1 tsp cinnamon to a boil, then reduce to low heat, stirring until slightly thickens; add the butter, stir until melted, remove from heat and pour over baked buns.

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Enjoy!

Wishing you all a great weekend!

Ursula

 

 

 

 

 

 

 

 

 

Apfel Puddingteilchen/Apple Pudding Danish

Pastry filled with vanilla pudding or custard then topped optional with fruit of choice I stayed with autumnal fruits like our local apples, really simple but oh so yummy treat that you could find in any German bakery. Again I had some trouble figuring out how to call this in English, did not have much luck so I am just calling it a danish.

There are so many delicious apple dessert that I would like to make, but it would just be to much to eat;) I am glad to be able to get back into baking and also eating normal again, after being sick for the last two weeks. Strong stomach pain kept my in bed or on the washroom for most of the time. I am feeling much better now, trying to get back into normal eating without getting stomach pain can be challenging. Also hope to get back to posting a recipe per week again.

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Recipe is adapted from Chefkoch.de

Apple Pudding Danish

Pastry Dough:

  • 300 g unbleached all-purpose flour
  • 1 tsp baking powder
  • 80 g honey or sugar
  • 1 pinch salt
  • 1 pkg vanilla sugar or 1 tbsp vanilla extract
  • 150 g quark or greek yogurt
  • 6 tbsp milk
  • 6 tbsp oil, canola or coconut oil

Filling:

  • 1 pkg vanilla pudding powder, Dr. Oetker
  • 500 ml milk
  • 40 g honey or sugar, or more

Apple Topping:

  • 2 1/2 medium apples, peeled and sliced
  • 1/4 cup maple syrup or more
  • 1 tbsp lemon juice
  • 1 tbsp cinnamon

For Eggwash:

  • 1 egg yolk
  • 1 tbsp milk

-Line a baking sheet with parchment paper.

-Prepare vanilla pudding according to package a few hours ahead, it needs to cool down and set.

-Mix apples with the maple syrup, lemon juice and cinnamon and let simmer on medium/low heat for about 10 minutes.

-In a medium bowl mix together quark, milk, oil, honey, vanilla extract and salt. Sift flour and baking powder into the wet ingredients and mix it well until holds together, it will be a soft dough.

-On a floured surface roll out the dough into a rectangle, then cut into 10-12 pieces. Transfer pieces onto baking sheet and fold edges in slightly. You can keep a rectangle shape or make it more round or traditionally into a pretzel shape.

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-Add 2-3 tbsp of vanilla pudding into the center of the pastry then top with the apples.

-Brush pastry with the egg wash, sprinkle with some slivered almonds if you like

-Bake in a preheated 350F/180C oven for 20-25 minutes or golden brown.

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I hope you give this recipe a try, it is so good, perfect for your afternoon tea or coffee!

Have a wonderful weekend!

Ursula