Maple-Pecan-Coffeecake

 

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This is a recipe from Rolling Ridge Maple Products. A small Maple Syrup producer in Southwestern Ontario, just outside of London. We had my Mother visiting for two weeks and of course we had to visit a Maple Syrup producer;) She loved it!! We went home with some Syrup, Maple Sugar and Maple Butter…amazing!

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Maple-Pecan-Coffeecake

  • 1/2 cup unbleached flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups whole wheat flour
  • 1 egg
  • 1 cup buttermilk or sour milk
  • 1/4 cup melted unsalted butter
  • 1/4 cup Maple Syrup

Topping

  • 1/4 cup whole wheat flour
  • 1/4 cup coconut sugar or brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 tsp cinnamon
  • 1/4 cup melted unsalted butter

 

-Preheat oven to 375F. Sift together the white flour, baking soda and salt. Mix in the whole wheat flour with a fork. In a large bowl, beat egg until very light; add the buttermilk, melted butter and maple syrup and beat until just combined. Spread batter smoothly in a buttered 8-inch pan.

-Sprinkle with topping. (To make the topping: mix together whole wheat flour, coconut sugar, pecans, cinnamon and melted butter)

-Bake the coffeecake about 25 minutes or until a tester inserted in the middle comes out clean.

-Drizzle with some Maple Butter, Maple Syrup or Icing Sugar.

 

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Enjoy!

 

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Chocolate Squares (Studentenschnitten)

Wishing everyone a happy and healthy New Year!!

It can be very tricky to translate a German word/sentence, because if you do translate word by word it often does not make any sense. This cake is called Studentenschnitten, which means student slice. This does not sound so great, therefore I will call it simply, Chocolate Squares. You can buy it ready made in Switzerland, and that is what my Mother and everyone else I know used to do-we never made it ourselves…

This recipe is a great way to use up any leftover Christmas cookies and chocolate. I used a simple recipe from a Swiss chef, Annemarie Wildeisen. The base crust, which is similar to a pie crust, is from my Tiptopf cookbook. (She is using a store bought dough)

 

Chocolate Squares

 

Base crust (Pie crust):

  • 150g flour
  • 1/4tsp salt
  • 90g butter, cold
  • 2tbsp sugar
  • 1 egg

-Mix together flour and salt. Add butter and with a fork or pastry blender mix until it resembles fine crumbs.

-Add whisked egg and mix dough only until it holds together. Wrap in plastic foil and chill for 30 minutes.

 

Filling:

  • 300g cookies, finely ground
  • 6 eggs
  • 175g sugar
  • 100g bittersweet chocolate or milk chocolate
  • 175g butter
  • 100g flour
  • 150g hazelnuts or almonds, ground

 

Chocolate Icing:

  • 150g dark chocolate
  • 40g butter
  • 3tbsp icing sugar

 

-Whisk together eggs and sugar. In a double boiler melt together chocolate and butter, add to egg mix.

-Combine flour, nuts and cookie crumbs. Add slowly to wet ingredients.

-Roll out base crust to fit into a 30cm square or round pan.

-Cover with the filling. Bake in a 350F/180C oven for 40-50 minutes.

-In a double boiler melt dark chocolate, add butter. Sift the icing sugar and mix well. Spread onto the cooled cake.

-Cut into squares.

(You could spread some Strawberry jelly onto the cake first, and then add the chocolate icing)

Can be kept in refrigerator for 3-4 days

 

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Love, Peace and Happiness!!

 

Enjoy!