There is nothing better than having a slice of coffee cake to go with your cup of coffee. I especially love the unique orange flavor in this cake by using fresh slices of oranges and then topped with cinnamon almond Streusel!
Orange Coffee Cake with Streusel Topping
150 g butter, soft
120 g organic cane sugar
pinch of salt
1 tsp vanilla extract
100 ml cashew milk or milk of joice
250 g white spelt flour
1 1/2 tsp baking powder
For the Streusel:
80 g white spelt flour
60 g ground almonds
60 g organic cane sugar
1 tsp cinnamon
50 g butter, cold, cut into small pieces
3 – 4 oranges, cut into segments
-Line a 9×13 inch baking form with parchment paper. Preheat oven to 350 F.
-For the cake batter, whisk butter and sugar, add the eggs one at the time. Whisk in the salt, vanilla extract and milk. Add the flour and baking powder and mix until well combined. Fill into prepared baking dish.
-Place orange segments evenly on top of batter.
-For the Streusel, mix together the almonds, flour and cinnamon. Cut the butter into small pieces and add to the dry ingredients. With your fingers mix until crumbly.
-Put Streusel evenly on top of oranges.
-Bake in preheated oven for about 50 minutes or until golden brown and tester inserted into centre of cake comes out clean.
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.
I have been craving citrus fruits lately, especially lemons and limes. Maybe it is the lack of sunshine or I just need the extra Vitamin C and the vibrant color!
I love all, or okay maybe most, desserts:) But I also do enjoy making healthier and lighter desserts for a change.
This dessert is just perfect light and refreshing, served in half of a orange, a pretty little thing!
1tbsp unflavoured gelatine
2tsp grated organic orange rind
1/2cup fresh orange juice
2/3cup sugar, honey or coconut sugar
2cups plain greek yogurt
-Cut oranges in halve, use the juice for the recipe, remove meat carefully to keep the orange halves unbroken.
-In a small saucepan, sprinkle gelatine over orange juice and let soften one minute.
-Add sugar, orange rind and butter.
-Heat, slowly stirring until gelatine dissolves. Transfer mixture to a metal bowl to completely cool (you can sit bowl in a large bowl filled with ice to speed cooling). Stir until mixture is the texture of raw egg whites. Whisk yogurt into orange mixture.
-Spoon mousse into four orange halves (there will be some leftover). Chill for at least 30 minutes to set, or longer.
-Optional: at serving time, top with some whipped cream.
–You can make this recipe using lemons or limes–
–You can substitute dairy yogurt for non dairy yogurt and butter–
After all the holiday meals this dessert is light and refreshing. Citrus fruits are a great source of vitamin C, that is for sure useful during the cold winter month. The meringue reminds me of the beautiful mountains in Switzerland. I grew up surrounded by hills and on sunny days you could see the mountains in the distance. We spend many vacations renting a Chalet in the mountains and hiking every day in a still almost untouched surrounding. Whenever we visit my family, I soak in all that beauty, and make lots of pictures too:)
Here in Canada we have the beautiful Rocky Mountains but they are far away from Ontario where we live. The landscape here is pretty flat.
Marinating the oranges gives it a special touch, but it also tastes great without alcohol. I dusted the meringue with a little bit of icing sugar to mimic the snow covered mountain tops;)
Marinated Oranges with Meringue topping
3 Oranges; blood oranges, Grapefruit…
2tbsp Cointreau, Rum, Schnapps…
1pinch of salt
3tbsp honey, or sugar
1tsp orange zest
-Cut oranges and mandarins in thin slices, remove white skin. Layer in a baking dish and cover with the alcohol and orangejuice. Cover and refrigerate for 2 hours.
-In a medium bowl whip eggwhites with the salt until soft peaks form then add honey and whip until stiff and shiny. Add orange zest and fold it gently under the eggwhites. Cover the fruit with the egg mixture and bake immediatly in a 200C preheated oven for 10 minutes or until golden brown.