Lemon Poppyseed Loaf Cake

Happy September!

After some technical difficulties I’m finally able to post this lemon poppyseed loaf cake recipe, I know it’s time to get out all the fall spices but I just really had to share this one!!! I love lemon flavor in baked goods and this cake is just super delicious!

Lemon Poppyseed Loaf Cake

  • 2 cups white spelt flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup honey
  • 1/2 cup olive oil
  • 1/3 cup plain unsweetened yoghurt, (I used plant based)
  • Juice of 1 large lemon
  • Zest of 2 large lemons
  • 2 tsp vanilla extract
  • 1/4 cup poppy seeds

– Line a 30 cm loaf pan with parchment paper. Preheat the oven to 350 F.

– In a large bowl add all the dry ingredients; flour, baking powder, salt and poppy seeds, mix well.

– In a separate smaller bowl whisk together the oil, honey, yoghurt, vanilla, lemon juice and zest.

– Pour the wet ingredients into the bowl with the dry ingredients and mix together until well combined.

– Fill into prepared loaf pan.

– Bake in preheated oven for about 45 minutes or until tester inserted into centre of cake comes out clean.

– Optional but really tasty: Glaze the still hot cake with a lemon and honey, or lemon and icing sugar glaze.

– Let cool completely before cutting. The lemon flavor will be even more intense the following day.

Enjoy!

Ursula

xo

German Plumcake with Streusel

Sometimes you just need some comfort food! We love baked goodies with a generous Streusel topping! I have made similar cakes for many years, switching up the ingredients here and there, this time adding a bit of Marzipan to the Streusel turned out super yummy!

German Plumcake with Streusel

  • 150 g spelt flour
  • 1 tsp baking powder
  • pinch of salt
  • 140 g butter, soft
  • 120 ml maple syrup, room temperature
  • 2 eggs, room temperature
  • 1 1/2 tsp vanilla extract

Streusel:

  • 150 g spelt flour
  • 100 g Marzipan, cut into small pieces
  • 50 g coconut sugar
  • 1/2 tsp cinnamon
  • 100 g butter, room temperature, cut into small pieces
  • about 13 plums, cut into quarters

-Line a 26 cm Springform pan with parchment paper. Preheat oven to 350 F.

-Whisk the butter until creamy, add the eggs, combine well, add the maple syrup, vanilla extract and salt, whisk until well combined.

-Mix the baking powder and the flour then stir into the wet ingredients. Fill into prepared baking pan. Layer the plums on top of batter.

For the Streusel:

-Combine flour, sugar and cinnamon, add the Marzipan and butter. Mix with your fingers until crumbly. Spread evenly over plums.

-Bake in preheated oven for about 45 minutes or until tester inserted comes out clean.

Enjoy!

Ursula

xo

Cherry Cake / Chriesichueche

I’m having lots of fun trying out new recipes that include all the delicious local summer fruits! After eating tons of strawberries we finally are able to get local cherries – they are so yummy! Like most recipes I also used white spelt flour and honey to sweeten it. No butter needed, the whipped egg whites give the cake a lovely light texture!

Cherry Cake / Chriesichueche

  • 5 eggs, yolks and whites separated
  • 140 g + 2tbsp honey
  • 1 organic lemon, zest only
  • pinch of salt
  • 150 g white spelt flour
  • 500 g cherries, pitted

-Line the bottom of a 26 cm Springform pan with parchment paper. Preheat oven to 350 F.

-In a large bowl whisk together egg yolks and honey then add the lemon zest.

-In a separate bowl, (I used my standard mixer), whipp the egg whites until stiff peaks form, add the 2 tbsp of honey, whisk until combined.

-Working in layers, sift some of the flour into the bowl with the egg yolk mixture, add some egg whites and carefully fold together then add more flour and egg whites, repeat until all flour and egg whites are used. Mix only until combined to keep the batter nice and airy.

-Fill into prepared baking form, cover evenly with the cherries and bake for about 40 minutes or until golden brown and tester inserted into centre of cake comes out clean.

-Let cake cool before removing from baking form.

-Dust with some icing sugar if desired.

-Store leftovers in the refrigerator.

Let me know if you give it a try!

Ursula

xox

Orange Bundt Cake

This bundt cake has such a lovely orange flavor, I’m definitely loving it! It’s another quick and easy recipe!!!

Happy Weekend everyone!

Orange Bundt Cake

Ingredients:

  • 125 g butter, soft
  • 125 g creamed honey
  • 2 large eggs
  • 200 g white spelt flour
  • 1,5 tsp baking powder
  • pinch of salt
  • 2 large oranges, zest, and juice of only 1 orange

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

– Whisk butter and honey until creamy then add the eggs one at a time.

-Add the orange zest and juice. Stir in flour, baking powder and salt 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 completely before removing from baking form.

Optional: Dust with icing sugar or make a simple orange glaze, by mixing powdered sugar, orange juice and a bit of Cointreau.

I hope you will give it a try!

Enjoy!

Ursula

Zwetschgenkuchen Plumcake

Happy Sunday everyone!

I love baking with Italian plums, we call these Zwetschgen in German or Zwätschge in Swiss German. I was able to find some local plums and just had to grab it!

Zwetschgenkuchen/Plumcake

  • 150 g butter, soft
  • 150 ml maple syrup
  • 1 organic lemon, zest, and juice of half
  • pinch salt
  • 3 eggs
  • 150 g spelt flour
  • 1 tsp baking powder
  • about 19 Italian plums, cut in half

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

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

-Add the flour and baking powder, stir until well combined. Pour into prepared baking pan. Top with the plums and sprinkle with some almond slices if desired. I also dusted the plums with a bit of cinnamon.

– Bake in preheated oven for about 45 minutes or until tester inserted into centre of cake comes out clean.

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

It’s so yummy, I hope you give it a try!

Enjoy!

Ursula

Butternut Squash Spice Cake

Happy Weekend!

We’ve been growing a lot of pumpkins and squash in our garden this year. I have actually never used butternut squash in baking before, but I was very happy with the result! This cake was so delicious! My son and I have been baking a lot together and this was a fun experiment! The recipe is like a zucchini bread, just using grated butternut squash instead of zucchini. We’ll be definitely making this cake again!

Butternut Squash Spice Cake

  • 3 cups spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 2 tsp vanilla extract
  • 1 cup olive oil
  • 2 cups coconut sugar
  • 2 lg eggs
  • 2 cups shredded butternut squash
  • optional: chocolate chips, raisins or chopped nuts

-Combine flour, baking powder, soda and salt.

– Whisk together, the oil and sugar then add the eggs. Add the spices, vanilla extract and the butternut squash. Add the flour and stir until well combined.

– Fill into prepared loaf pan of about 28 cm.

-Bake in preheated, 350 F oven for about 60 minutes or until tester inserted into centre of cake comes out clean.

Enjoy!

Ursula

Blueberry-Crumble-Cake

Happy Weekend!

I hope you are all staying safe! I apologize for not beeing very active here on my blog, I am regularly posting on Instagram, so I hope you will join me there as well!

It’s been very hot and humid here, we’ve had some much needed rain and everything in our garden is growing nicely.

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This Blueberry-Crumble-Cake is so delicious! Perfect for blueberry season or you can use frozen berries as well. I love the crumble topping!

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Blueberry-Crumble-Cake

For the crumbles:

  • 80 g ground almonds
  • 3 tbsp coconut sugar
  • 40 g butter, cold cut into small pieces

For the cake:

  • 150 g butter, soft
  • 1 1/2 tsp vanilla extract
  • 150 g creamed honey
  • pinch salt
  • 4 eggs
  • 250 g spelt flour
  • 1 tsp baking powder
  • 350 g blueberries, fresh or frozen

-Prepare a 24 cm Springform, line the bottom with parchment paper.

-Preheat oven to 350 F.

-Mix all ingredients for the crumbles, works best using your hands, set aside.

-Combine butter, vanilla extract, honey and salt, whisk well. Add eggs one at the time. Stir in flour and baking powder until well combined.

-Fill into prepared baking form, add blueberries and top with the crumbles.

– Bake in preheated oven for about 50 minutes.

– Let cool a bit before removing from baking form.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Coconut Cake

There is just something about pairing chocolate with coconut-either you love it or not, we happen to really like it.

I have this recipe written down in my about grade 5 handwriting, my mom glued the paper into her old baking book which she handed down to me many years ago.

I made this cake for Valentine’s day and it was such a delicious treat!

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Chocolate Coconut Cake

  • 100 g dark chocolate
  • 140 g coconut sugar
  • 140 g butter
  • 4 eggs
  • 50 g shredded unsweetened coconut
  • 50 g ground almonds
  • 1 tbsp spelt flour
  • pinch of salt

-Preheat oven to 325 F.

– Melt the chocolate with the butter. Whisk the eggs with the sugar then add the chocolate and butter. Add the coconut, almonds, salt and flour, stir until well combined.

– Fill into prepared cake pan of your choice, lined with parchment paper or well buttered and floured.

– Bake in preheated oven for about 30 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely.

-Dust with cocoa powder and shredded coconut or with a chocolate icing.

-I simply melted some dark chocolate with some cream and a bit of honey.

–The original recipe calls for regular sugar and white flour–

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Thank you so much reading my post, I hope you’ll give this recipe a try!

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

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