Monday, June 22, 2015

Apricot Cake

My summer can't go by without apricot cake. When Edi and Jacqueline brought home a large batch of them from their usual weekend grocery tour, I immediately got the idea to use some of them for baking. Here comes a really simple, but delicious cake I found in this lovely book. I added some vanilla seeds to the dough because apricot and vanilla always strikes me as a winner combination.




Recipe
(slightly adapted from "Fräulein Klein lädt ein")

90g soft butter
80g sugar
1 sachet vanilla sugar (I used a teaspoon of vanilla extract and the scraped out seeds of one vanilla pod instead)
2 eggs
190g flour
1 teaspoon baking powder
90ml milk
350g ripe apricots (you could also use other fruit or berries as well)
icing sugar for dusting

Preheat the oven to 180°C. Line a springform pan of 24cm diameter with parchment paper and grease with butter. 

Wash the apricots, cut them in halves and remove the stone. Set aside.

In a bowl, beat butter, sugar and vanilla sugar (or vanilla extract and seeds) until pale and fluffy. Then, add the eggs and beat until creamy. In another bowl, combine flour and baking powder. Add this to the other mixture and combine. Then, add milk.

Fill your dough into the prepared springform pan. Place your apricots onto the dough, cut side face down. Sprinkle with some sugar before putting the cake in the oven.

Bake the cake for about 45 minutes (I suggest you test whether it's done a bit earlier - with my oven, it only took less long, about 35 minutes). When your cake is done, take it out of the oven, let cool and dust with icing sugar before serving.


Thursday, June 18, 2015

Yogurt Cake with Raspberries and Dark Chocolate

Things are getting easier. My days have some sort of rhythm again. I had time to bake last Sunday morning - like in the good old times. Julia was also wide awake so I placed her bassinet right beside me in the kitchen and explained to her exactly what I was doing while I was preparing the cake batter. She watched my every move and seemed kind of delighted. I noticed that she also likes to watch me while I'm eating. She keeps looking at my mouth, smiling at me and imitating the movements. I really wonder whether she will become as much of a sweet tooth as I am, but that's left for her to decide.




Recipe
(slightly adapted from Annemarie Wildeisen's "Heissgeliebtes Backen")

100g dark chocolate, roughly chopped
180g raspberries (the original recipe suggests sour cherries)
100g butter
2 eggs
150g sugar
1 sachet vanilla sugar (I used a tablespoon of vanilla extract instead)
180g plain yogurt
300g flour
1 sachet of baking powder

Preheat the oven to 170°C and line a 26cm cake tin with parchment paper. Grease the edges with butter.

Melt the butter in a saucepan and let cool a bit. In a large bowl, mix eggs, sugar and vanilla sugar. You can use an egg whisk for that. The recipe says that one should not overmix so I didn't use the electric hand mixer. Add yogurt and melted butter and mix. In another bowl, mix flour and baking powder. Add the chocolate pieces, then the raspberries. Mix and add this mixture to the wet ingredients.

Fill your mixture into your prepared cake tin. Bake for about 50 to 60 minutes. Check with a wooden skewer whether your cake is done. No cake batter should stick to the skewer. Let cool. Dust with icing sugar before serving if you like. A chocolate icing would also be nice.


Wednesday, June 10, 2015

Blackberry Mini Cakes

May went by without cake. I mean, not that I didn't eat any cake - I just didn't bake one. My daughter keeps me busy. Still (who would have thought that I would be saying this someday) being a mom is the single most wonderful "job" I've ever had. Getting to know my little girl better brings me such joy. And now that she is almost three months old, she's making progress almost every day. She's discovering her world with her beautiful curious eyes and she's laughing and babbling. Of course, she can also express her needs or discomfort by crying at quite a volume… Well, no doubt she must have inherited her voice from her mother. But overall, we're having a really good time.




I made these mini cakes today because I wanted to use up some leftover blackberries before they would go bad. I'm quite happy with the result. Nothing too fancy, just simple and straightforward - a nice summer treat. You could use any kind of berries you like. Adding some white chocolate chunks would probably be a nice idea, I thought, but I had none at home and there was no time for shopping. Why don't you add some chocolate chunks to your batter or some nuts to give those cakes a crunch.




Recipe
(slightly adapted from Leila Lindholm's Piece of Cake)

100g butter
200ml milk
1 lemon, grated zest
2 eggs
120g sugar
1tsp vanilla sugar or one teaspoon vanilla extract
240g flour
2tsp baking powder
1 pinch of salt
1 or 2 tablespoons creme fraiche
200g blackberries
icing sugar for dusting

Preheat the oven to 175°C. Line a muffin tray with paper cases or prepare your mini cake paper cases.

Melt butter, add milk and lemon zest. In another bowl, beat eggs, sugar and vanilla sugar until pale and foamy. Mix egg batter with milk batter. Mix flour, baking powder and salt and mix with the liquid batter. Add creme fraiche and mix. Add blackberries and fold in carefully with a ladle. Fill your mixture into the prepared paper cases.

Bake for about 20 minutes. Test whether your cakes are done with a wooden skewer. No cake batter should stick to the wooden skewer.


Sunday, April 12, 2015

Blueberry and Lemon Scones

Tomorrow, our baby girl will be three weeks old. I think that, every day, I fall in love with her a little bit more. Sometimes, I look at her and I'm overwhelmed with the fact that something as wonderful as this has been growing in my belly. But, before you think I'm going to sugarcoat it all now, yes, those are demanding times and, yes, we're totally sleep deprived. At night, I have to get up two or three times. And during the day, our baby is often hungry exactly when we're about to eat or when I wanted to take care of something else. There's no way you can adhere to your own rhythm as a mother. But, once you get to know your baby a bit, there are moments you can use to do something for yourself. Most of the time, I opt for taking a nap! I started practicing Qi Gong again and I even have some time to take care of this blog. I find that it helps to at least make a little room for certain things you used to do before the birth of your child because during the remaining time, the world revolves around her - which is exactly how it's supposed to be and which is, as exhausting as it may be, still the most fulfilling thing in the world.




As you know, baking is something that usually doesn't exhaust me, it fills me with joy. At the moment, I go for "mix all ingredients in one bowl, pour the batter into your cake tin and bake for so-and-so many minutes"-kind of recipes (last week's banana bread was one of those). Leila Lindholm's scones, too, are always a safe bet. The basic dough is thrown together in a few minutes and there are some nice variations to your classic scone recipe. I went for blueberry and lemon this time since I thought that would fit for a sunny spring day. We enjoyed them together with coffee when Julia's grand-parents came over to visit last Wednesday.




Blueberry and Lemon Scones
(from: Leila Lindholm - Piece of Cake)

510g plain flour
0.5 teaspoon salt
1.5 teaspoons baking powder
40g brown sugar
125g cold butter
1 egg
200ml milk
grated zest of 2 lemons
100g blueberries (fresh or frozen)

plus
one more egg (lightly beaten) and a little brown sugar

Preheat the oven to 250°C. Line a baking tray with parchment paper.

Combine flour, salt, baking powder and sugar in a bowl. Cut butter into pieces and rub into the flour mixture with your fingers. Mix the egg, milk and lemon zest and add this to the flour mixture. Also add  the berries (try not too crush them too much) and combine to a dough.

Place the dough onto a surface sprinkled with a little flour and flatten it until it's about 3cm thick. Cut it into triangle pieces (or you can also use a big round cookie cutter).

Place the scones onto your baking tray. Brush with the egg and sprinkle some brown sugar onto them. Bake for about 10 minutes. I usually have to give them a little more time. Try not to overbake them, though. As you can see, mine almost turned too dark.


Sunday, April 05, 2015

Banana Bread with Millet

I've got big news for you! On March 23, our precious daughter Julia was born and we're happy to report that she's healthy. She's undoubtedly the most amazing thing that ever happened to me and I enjoy every day with her. Of course, she keeps us up at night, but I guess it could be worse. Most of the time, she's an angel and it's so exciting to get to know her. And somehow, despite my lack of sleep, I found myself in the kitchen yesterday morning, baking banana bread. It spontaneously overcame me when I looked at three over-ripe bananas on our fruit plate and I remembered this simple recipe from Smitten Kitchen. I'm a big fan of millet and I had been wondering how this cake would turn out. The uncooked grains add a crunch to the smooth and moist dough. I like it a lot. Also, it's not that sweet and it's just as perfect for afternoon tea as well as for breakfast.




Recipe
(from the fabulous Smitten Kitchen)

3 large ripe-to-over-ripe bananas
1 large egg
80ml virgin coconut oil, warmed until it liquefies, or olive oil
65g light brown sugar
60-80ml maple syrup, depending on how sweet you like it
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 pinch of ground cloves
180g flour or spelt flour
50g uncooked millet

Preheat your oven to 180°C. Line a 22-25cm cake tin with parchment paper.

In the bottom of a large bowl, mash bananas with a potato masher, the back of a wooden spoon or with a fork until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour until just combined, then millet.

Pour mixture into your prepared pan and bake until a tester comes out clean, about 40 - 50 minutes. Cool loaf in the pan or on a wire rack.


Tuesday, March 10, 2015

Vanilla and Poppy Seed Muffins

This post goes out to you in order to let you know that I haven't completely disappeared. After having been put on bed rest for the past few weeks, I had no other choice but to let go of everything and to accept the fact that the little girl in my belly and I apparently need lots and lots of quiet. My pregnancy taught me once again that life just has its own ways and that things don't always go as planned. But the most important thing is that my daughter and I are fine. I'm allowed to get up again and last weekend, I even felt like baking again. I chose a very easy recipe which would not take much effort and time. The result was still very satisfying - perfect for these first spring days.

I'm very much looking forward to taking up baking and blogging again. First, however, I will enjoy the remaining time with my baby so close to me and then, when she's finally here, I guess, it will take some time to get used to a new rhythm. But I'll be back, I promise!

In the meantime, I wish you all the best. Love, Katrin




Recipe
(from the lovely Zucker, Zimt und Liebe by Virginia Horstmann)

190g flour
280g sugar
3/4 teaspoons baking powder
one pinch of salt
1 tablespoon poppy seeds
120ml milk
2 tablespoons greek yogurt or crème fraiche
240ml vegetable oil
3 eggs
vanilla seeds of one vanilla pod

for the icing:
100g icing sugar
1-2 tablespoons milk

The recipe says that these ingredients make about 8 muffin-sized cakes, I ended up with more.

Preheat the oven to 200°C. Line your muffin tin with paper cases.

In a bowl, mix flour, sugar, baking powder, salt and poppy seeds and set aside. In another bowl, combine milk, crème fraiche (or yogurt), oil, eggs and the vanilla seeds. Add the dry ingredients this this mixture and beat well until you have a smooth batter. Don't overmix, the cakes won't be as fluffy otherwise.

Fill your dough into the prepared cases and bake for about 20-25 minutes. Test with a wooden skewer, whether they are done. No dough should stick to the skewer.

When the cakes have cooled down, prepare your icing. In a bowl, mix icing sugar and milk until smooth. Spread onto your muffins and sprinkle with poppy seeds or sugar pearls. Stored in an airtight container, these little cakes keep for about 3 days. I even thought, their flavor improved after one day.


Sunday, December 28, 2014

Honey and Pear Layer Cake with Honey Cream Cheese Frosting

I hope that you guys had a good time this Christmas. Edi and I spent most of the time with our families enjoying their company and the delicious food. My highlight were the traditional British Christmas treats Edi's mother had prepared for us: turkey, pudding and mince pies! Yesterday, we went to see my dad who also cooked a delicious dinner. At some point towards the end of the evening, though, my brother's girlfriend looked at me, with an exhausted look on her face, and said that she cannot not even look at any more food. And I don't know how you guys are feeling right about now, but one tends to reach a stage during December where one is glad that, after several Christmas dinners, everything goes back to the usual. However, I still do not want to deprive you of this scrumptious recipe. As usual, for our yearly Christmas dinner at mum's, dessert was my task. This honey and pear layer cake is perfect for festive occasions and it is most certainly a highlight on each dessert table. The caramelized pears complement the fluffy and spicy-sweet sponge wonderfully. And the frosting is devilishly good. Enjoy in thin slices only if you want to leave some room for Christmas cookies…




Recipe
(from the lovely and always reliable Cake Days by Tarek Malouf)

For the caramelized pears:
3 pears
20g butter
60g runny honey
40g sugar

For the dough:
4 eggs
120g sugar
40g brown sugar
120ml buttermilk
120g runny honey
120ml vegetable oil
1 teaspoon grated zest of a lemon
280g flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

For the frosting:
100g soft butter
500g icing sugar
50g runny honey
250g cream cheese
optional: ground cinnamon and sugar pearls for the decoration

You either need 4 springform pans of 20cm diameter or you can also use 2 springform pans of 24cm diameter.

Preheat the oven to 170°C and line the springform pans with parchment paper.

For the pears: Peel and core the pears, cut in slices (not too thin). In a pan, heat butter, honey and sugar until melted. Add the pears and let cook until they are golden and soft. Don't let them cook too long or they will get too soft. Take away from the heat and let cool.

For the dough, put eggs and both sugars in a large bowl (I had to use a larger one than usual for this quantity of dough) and mix with an electric hand mixer until pale and fluffy. Mix buttermilk, honey, oil and lemon zest and add. Mix until well combined.

In another bowl, mix flour, baking powder, baking soda, cinnamon and salt. Carefully add to the wet ingredients in two steps.

Fill your dough into the prepared tins and arrange the caramelized pear slices on the dough in a circle.

Bake for about 25-30 minutes (depending on the size of your tins, it takes a bit longer with the 24cm tins). Test with a wooden skewer whether the cakes are done. If no dough sticks to them, they're done. Take out of the oven and let cool in the tins first. Then, release them from the tins and let cool on wire racks.

When the cakes are completely cool, you can prepare your frosting: In a bowl, mix butter and icing sugar with an electric mixer on low speed until you have a powdery batter. Add the cream cheese and the honey On high speed, mix until you have a fluffy batter.

Now, assemble your cake: Put one layer of the cake on a cake plate. Spread about 3-4 tablespoons of frosting on the cake. Cover with the second layer (and repeat if you have four layers). If this is your top layer, begin to frost the top and the sides of the cake with a palette knife. 



Wednesday, December 24, 2014

Merry Christmas!



This is just to wish you guys a merry Christmas.
Baking-wise, I haven't been as productive as in other years.
No extensive cookie-session. But, as you know,
there's a good reason for that. The little girl growing inside
my belly urges me to rest much more than usual.
But that's alright. Taking better care of myself
is something I have to learn anyway and a 
pregnancy teaches you just that. 

Wow, what a year this has been...
I sort of felt at the beginning of 2014 that something "big"
would be happening, but I still find myself overwhelmed
with how everything turned out. 
I wonder what the next year will bring. And although
I'm a bit nervous, too, I have no doubt that 
everything is going to be just fine.
And that's what I hope for all of you as well.
A huge thank you goes out to my friends and family
who where there for me during this exciting year.
I wouldn't know what to do without you.

Love, Katrin


Sunday, December 14, 2014

Apple and Cinnamon Crumble Tart

We had my mum and Wolfgang over for dinner tonight to say thanks for all their help. Seriously, I don't know how we would have survived without them during the past few weeks. Almost all the moving boxes have disappeared and our apartment is starting to look really cozy - just in time for Christmas. For dinner, Edi cooked a wonderful pork roast and, as usual, I took care of dessert. When browsing through my baking books, I had some sort of festive cake in mind. This recipe here sounded just right to me (besides, when can you ever go wrong with the combination of apples and cinnamon?!). With a dollop of whipped cream, a slice of this cake is just the right thing on a winter day.




Recipe
(slightly adapted from "Weihnachten mit Fräulein Klein")

for the dough:
125g soft butter
1/2 vanilla pod
110g sugar
2 eggs
125g flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon grated zest of an orange

for the apples:
2-3 apples (recipe says 4 mid-sized apples, 2 apples were enough in my case)
2 teaspoons ground cinnamon

for the crumble:
150g flour
90g brown sugar
100g butter, cold
1/2 vanilla pod

You can use either a round baking tin of 24cm diameter of a square one (11x35cm). 

In a large bowl, beat butter and sugar and the seeds of half a vanilla pod with an electric hand mixer until fluffy. Add the two eggs and beat again. Add zest of one grated orange and beat. In another bowl, combine flour, baking powder and cinnamon. Add this to your batter and beat until all is well combined. Fill this dough into your tart tin. 

Peel your apples (or don't, we were too lazy for that), core them and cut into 3-4mm slices. Put them into a bowl and combine with the cinnamon. Arrange your apple slices on the dough.

For the crumble, combine flour, sugar and scraped out seeds of a vanilla pod in a bowl. Dice the cold butter, add and with your fingers, rub until your have a crumbly batter. Scatter over your tart.

Bake the tart for about 40-45 minutes. If it tends to brown too much towards the end, cover with aluminium foil. Test with a wooden skewer whether your cake is done.

Take out of the oven, let cool. Dust with icing sugar before serving.

Notes:

  • While my cake was in the oven, I realized that I probably had a bit too much dough for my tin and it spilled over the edges while baking. Nothing to worry too much about, though. I just trimmed the not so nice looking edges with a knife after baking.
  • I also had too much of the crumble batter, so one could probably prepare a little less.
  • Fräulein Klein originally bakes this cake with speculoos spice instead of cinnamon. I even opted for cinnamon buds (Zimtblüte) which I like a lot.


Thursday, December 11, 2014

Gingerbread with Cranberry Icing

There are certain things that, for me, just belong to Christmas time. As for instance gingerbread. And not just any kind of gingerbread, but the one my mother used to make ever since I can remember. I dearly love this recipe. This year, I even opted for a fancy icing. I've spotted the recipe for the icing on Fräulein Klein's lovely website and it came back to my mind while I was having fun baking Christmas treats together with Edi's ever so cute daughter Jacqueline. Of course, the little girl was thrilled with the idea of a pink icing! She also took care distributing the blue sugar stars all over the gingerbread. We were really pleased with the outcome. The gingerbread is also really good just plain as it is (or with a little butter spread onto it - I swear that's delicious, try it!).




Recipe
(from the good old "Aargauer Rezepte" by Dora Schärer, Betty Pircher and Yvonne Fauser)

500g flour
500g sugar
3 tablespoons cocoa powder
3 tablespoons gingerbread spice mixture (I usually buy mine at MIGROS)
1 tablespoon baking powder
5dl milk
4 tablespoons vegetable oil (I usually use olive oil)

Line a large baking tray (ca. 40x35cm) with parchment paper. Don't preheat the oven.

In a large bowl, combine flour, sugar, cocoa powder, gingerbread spice mixture and baking powder. Combine milk and oil and add to the dry ingredients. Beat well with an electric hand mixer until you have a smooth batter. 

Fill your batter into the prepared baking tray. Put the tray into the oven and turn the oven on (180°C). Bake for about 30 to 40 minutes. I've made the experience that it's usually done after 30 minutes, but I guess that depends on the oven.

When your gingerbread is thoroughly baked, take out of the oven and let cool. You can serve it with or without icing. 

For the icing mix 100g icing sugar with 2-3 tablespoons cranberry juice. Spread over your ginger bread and decorate further with sugar stars or sugar pearls… Whatever you feel like.

Cut into squares and serve. The gingerbread can be stored in an airtight box for a few days.


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