Spiced butternut squash bread 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon vanilla powder 1/2 teaspoon ground cardamom a pinch of ground nutmeg 1 teaspoon grated ginger 1 cup butternut squash purée * 1 cup sugar 1/2 cup vegetable oil 2 large eggs, beaten 1/4 cup water 1/2 cup toasted chopped walnuts or pecans * to make butternut squash purée Cut butternut squash in half lengthwise and remove […]
To make this fresh and silky apple tart you basically need your hands, 1kg ripe and mellow apples and a few typically German dairy products like Quark (curd) for the crust and Schmand (sour cream) for the filling. silky apple tart for the crust: 125g Magerquark (low fat curd) 125g cold butter, cut in small pieces 125g flour for the filling: 1kg ripe and mellow apples, sliced the juice of one lemon 400g Schmand (sour cream) 1 […]
The calmness around the lake of Moritzburg castle is truly magical on a foggy morning. Later the sun came out and the day burst in glorious autumn colours. I found the marbled walnut gugl in the recipe book of my grandma. marbled walnut guglhupf 250g butter 200g sugar 1 teaspoon ground bourbon vanilla 2 eggs 100g corn starch 300g flour 3 teaspoons baking powder 100ml milk 150g walnuts, ground 50g sugar 2 tablespoons milk 1 tablespoon cognac […]
Galette or crostata, a rustic pie crust filled with fruit, is the tastiest and easiest way to cope with an abundance of ripe apples, plums and figs. Be it your homemade pie crust or the store-bought puff pastry you take as a bottom, the result will always be amazing. Over the time I learned a few tricks to turn the galette into a true delicacy. 1. macerate the fruit in 1 or 2 tablespoons sugar for at least 1/2 hour […]
Grandma’s recipe is by far the quickest and easiest way to turn these tart beauties into something truly enjoyable. All it takes are a few rhubarb stems, eggs, flour, butter, sugar and 30 minutes bake… Grandma’s rhubarb cake 15-20 rhubarb stems 250g butter 200g sugar 4 eggs 400g flour 1 teaspoon baking powder 1 teaspoon vanilla extract Preheat the oven to 180°C (360°F). All ingredients should have room temperature to combine well. Butter the […]
This beauty of a cake was given to me by lovely Cora. It is a raw vegan layered cake, a species of cake that has always intrigued me, and yet I had never tried one. After the first taste I knew, this cake is worth all the cashews and the fridge and freezer waiting times. Yes, in fact, I am making a mini version just now for my Sunday guests. Holding my thumbs that it […]
When two people marry it usually involves a fusion of traditions. Especially in the time of Advent and Christmas I love to go back to a recipe that I learned from my family in law: The Thuringian Stollen! My family used to bake basketfuls of Christmas cookies, but no Stollen at all, so I adopted the Thuringian version as my own. Now, of course, Dresden is the hometown of the world’s most famous Stollen. I […]
This wonderful pear tart just breathes autumn. I freshly ground the almonds and the whole-wheat in my Vitamix. Instead of buttermilk I used almond milk. Happy sunny autumn! Pear Tart 3/4 cup (115g) whole-wheat flour 1/3 cup (40) ground almonds 1 1/2 teaspoon baking powder 1/3 cup 880ml) maple syrup or light agave syrup 1 egg 3/4 cup (180ml) buttermilk 2 teaspoons finely grated lemon rind 1/2 teaspoon ground cinnamon 40g unsalted butter , […]
Sometimes it’s so easy to make my family happy. For example with an unexpected and beautiful dessert. A few sheets of puff pastry and enough apple slices to cover the bottom of a baking dish. Apricot jam to be brushed onto the tart while it’s still hot. That’s it. (Although I have to admit that a leftover of sirupy mirabelle liqueur in my fridge came perfectly well to marinate the apple slices. ) If you […]