All posts tagged: Cake

Orange, Ginger & Cranberry Cupcakes

A little something to cheer things up…It’s grey and cold outside, the perfect excuse to bake some cupcakes. If you feel like joining in, then get your spoons spinning! Ingredients 125g/4.4oz butter 3 eggs 125g/4.4oz sugar a pinch of salt 1 orange (zest and juice) 1tsp ginger 100g/3.5oz cranberries 250g/8.8oz flour 1 sachet (1tbsp) baking powder Preheat the oven at 180°C/ 356°F. Mix the ingredients together. Fill the mixture into your cupcakes (the mixture is just enough for a dozen) and put in the oven for 28 minutes. As an extra treat you can top them off with some icing. Delicious!

Almond & Plum Cake

It’s a lovely late summer day and I’m making the most of it with this little treat. An almond & plum cake, a truly delicious combination. You see for yourself and give it a go! Ingredients 125g/ 4.4oz butter 3 eggs 125g/ 4.4oz sugar a pinch of salt 200g/ 7oz ground almonds 100g/ 3.5oz flour 1 tbsp baking powder 1.5 dl/ 0.3pt milk 1 orange peel 1 tsp cinnamon 8 plums almond slivers icing sugar Preheat the oven at 180°C/ 356°F. Mix the ingredients together. Pour the mixture into the greased cake tin. Slice and pit the plums and place in a circular pattern onto of the mixture. Scatter the sliced almonds on top and bake for 35 minutes. When it’s cooled down, sprinkle with the icing sugar. Get yourself a cup of coffee, go outside and enjoy a slice (or maybe two slices) of your treat…

Autumn Almond & Pear Cake

Autumn is well on its way. With chilly temperatures and nearly all the leaves off the trees (plenty of rake work to be done in the garden), it feels as though winter is just round the corner. So what better way to enjoy a snug afternoon than with mug of tea (or coffee in my case) and a scrumptious piece of cake. Ingredients 3 eggs 125g/ 0.5 cup unsalted butter, at room temperature 125g/0.5 cup sugar a pinch of salt 1 tsp cardamom 3 small/medium ripe pears, peeled, cored and chopped 75g/ 0.3 cup flour 200g/ 7 oz ground almonds 1/2tsp baking powder 50g/1.7 oz flaked/sliced almonds Icing sugar, for garnish For serving (optional) 1 orange 100g/ 3.5 oz mascarpone cheese icing sugar Pre-heat oven to 180°C/ 355° F. Grease an 20cm/8-inch springform pan and line the bottom with a round of parchment paper. Prepare pears, by peeling, coring and chopping. Set aside. Beat the eggs,butter, sugar, salt and cardamom together, until pale and fluffy. Fold in the flour, ground almonds, baking powder and the pears. Spoon batter into the …

Climbing in the Klöntal

Yup! We’ve got the camping bug and are back at our favourite lakeside campsite in the Klöntal. After enjoying ourselves so much last time, we packed our stuff on Friday and headed off to the mountains. This time we couldn’t resist a hike in our panoramic surroundings. So on Saturday we got our walking boots on and took the path up towards the “Chäsalp”… …but half way up the steep climb, we decided to take a ridgeway path to “Richisau”. We thought it would be easier for the kids… (we weren’t the only ones out for a climb) …what we didn’t realise, was that parts of the ridgeway path really were on a ridge… …but all the hard work was well worth it for this view… …and of course for this delicious piece of chocolate cake! After the long and adventurous hike we took the easy way back… …the good old “Postauto”. MerkenMerken MerkenMerken

A Date Cake?

A cake for a date? Or a date for a cake? It doesn’t matter if a great recipe for anyone that likes a date (one or the other way). The Ingredients 400 g dates 230 g ground almonds 1 tbsp ground flaxseed 3 tbsp water 1 zest of a lemon 2 tsp cinnamon 1 vanilla pod 400 g apple sauce 5 tbsp sunflower oil Preheat the oven at 175°C. Add the flaxseeds to the water and leave to soak. Chop up the dates (it takes quite a while and when your finished the flaxseeds will be ready). Mix the dates, almonds, flaxseeds, lemon, cinnamon, apple sauce and sunflower oil together. Spoon the dough in to the baking tray and bake for 90 minutes. Leave to cool down completely before taking out off the baking tray. While I was waiting for it to cool down I had a date with my painting… …time for a coffee break…  

Apple & Pumpkin Autumn Treat

It’s Autumn, my favorite season and I feel like celebrating it, so what better way than with a cake. I popped over to our local farm and bought some pumpkins for this delicious and autumnally treat. The Ingredients 350g pumpkin 2 apples 150g braun sugar 150g spelt flour (or plain flour) 150g ground almonds 1 lemon 120g butter 3 eggs 3 tbsp milk 1 sachet of baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cardamom Preheat the oven at 180°C. Mix the dry ingredients together (flour, sugar, almonds, baking powder and spices). Add the butter and eggs. Mix in the chopped apple (soaked in lemon juice), the grated pumpkin and stir in the milk. Put the mixture in a cake tin (mine has a diameter of 24cm) and bake for 40-50 minutes. Treat yourself… I did!

Nice Nectarine Galette

We’re enjoying the last hot summer days and I’m embracing probably one of my last chances to create some a nice fresh dessert for a hot summer day. The Ingredients The Dough 200g/ 1Cup flour 2tbsp icing sugar 100g/ 0.5Cup butter 55ml water 1tsp salt The Filling 2-3 Nectarines 150g/ 0.75Cup raspberries 100g/ 0.5Cup blueberries 3tbsp brown sugar 1tbsp corn starch The Topping 2tbsp sugar 0.5tsp cinnamon milk to brush the edges Preheat the oven at 200°C (392°F). Mix the ingredients of the dough together and leave to chill in the fridge for about an hour. Wash and prepare the fruit (slice the nectarines). Add the Sugar and Corn starch and mix carefully. Roll the dough out to a circle of about 30cm diameter. Put the filling in the middle leaving a rim of about 3-4cm. Fold the edge in over the filling. Brush the overlapping dough with milk and sprinkle the sugar and cinnamon over it. Place in the oven for about 20-25 minutes until the edges become golden brown. Leave to cool. Serve with a dollop …

Celebrating Summer

The suns out, the gardens in full bloom, the kids are counting down the days until their summer break and I’ve decided to celebrate with a cake. (Okay any excuse to bake a cake will do.) So here’s my summer cake… The Ingredients 100g butter 80g honey 50g icing sugar 4 eggs 150g flour 200g ground almonds 1 sachet baking powder 600g summer fruits 5tbsp sliced almonds 2tbsp coarse sugar Preheat you oven at 180°C. Mix the butter, honey, icing sugar and eggs together. Add the flour, almonds and baking powder. Spread into the baking tray (about 30cm diameter). Wash and remove the stones from the fruit. Slice and press slightly into the dough. Decorate with the sliced almonds and the coarse sugar. Have a sunny day!

Blooms In A Cake

Out of my kitchen window I can see my neighbors Elder bush in full bloom which gave me the idea for this post… The Ingredients 3 Elderflower umbels 125g butter 125g sugar 3 eggs 1.5dl milk 1 Vanilla pod 1/2 lemon zest 250g flour 1 sachet baking powder Heat the milk, pick the flowers off one of the umbels and add to the milk with the seeds of the vanilla. leave to infuse for 1 to 2 hours. Preheat the oven at 180°C. Mix the butter, sugar and eggs. Add the rest of the elderflower (pick them off the umbels first), the lemon, flour and baking powder. Sift the milk through a sieve and stir well. Fill the mixture in to a round tin ca. 24cm and bake for 45 minutes in the bottom half of the oven. Blooms in a bake, Elderflower Cake…

Coffee Cake

Coffee and Cake! What a delicious combination and a good excuse to enjoy a natter with a neighbor or friend (and it gives me a chance to try out my new baking tins). The Ingredients Cake 175g (3/4cup) butter 175g (3/4cup) brown sugar 4 eggs 1tsp cardamon 175g (3/4cup) flour 1 1/2tsp baking powder 40ml (1/5cup) espresso 70g (1/3cup) ground walnuts Butter Cream 240g (1cup) icing sugar 120g butter (1/2cup) butter 60ml (1/4cup) espresso 50g (1/5cup) walnuts for decoration Preheat oven at 180°C (356F). Mix the butter, sugar, eggs and cardamon together. Add the flour, baking powder, espresso and walnuts. Fill the mixture into two round baking tins (ø17cm/6.5inch). Bake for about 35 minutes. In the meantime make the butter cream. After the cakes have cooled down, fill and decorate with the butter cream and walnuts. Enjoy your chat!