Plum Almond Crumble Cake

This sumptuous delicious almond cake is topped with plums and perfumed with cinnamon. It has a soft base, a juicy fruity layer and at the same time it has a crunchy topping.

I imagine that this recipe could be used for many kind of fruits. Not only apricots, peaches, nectarines, but also apples, pears and why not, many kind of berries.

• Servings: about 12
• Time: 1h 30 min
• Difficulty: easy
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Ingredients

Tin preparation

• Oil or butter to coat the tin
• About 2 tablespoons ground almonds

Cake

• 80 g oil
• 185 g sugar
• 4 large eggs
• 250 g flour
• 2 tsp baking powder
• 1 tsp vanilla powder
• 100 g ground almonds
• 85 g plain Greek yogurt (10 %fat)

Topping

• 500 fresh plums , quartered and stoned
• Cinnamon to dust, optional

Crumble

• 100 g ground almonds (minus almonds used for the tin)
• 30 g flour
• 50 g sugar
• 50 g butter

Preparation

1. Preheat the oven to 175°C (convection oven) or 180°C (conventional oven).
2. Coat the tin (I used a 26 cm wide springform) with oil or butter and dust with ground almonds.
3. For the cake, put the oil, sugar, eggs, flour, baking powder, vanilla, ground almonds and yogurt in a big bowl. Beat with an electric whisk until smooth and pour this batter into the tin.
4. Arrange the plums vertically pushing them partially into the sponge batter and dust with cinnamon to taste.
5. Put all the crumble ingredients in a bowl, cut in the butter with a forj and rub together with your hands until crumbly. Finally scatter the crumble over the plums
6. Bake for about 50 minutes until done (test: a skewer poked into the cake mixture comes out clean but plums will remain sticky).
7. Let cool down on a wire rack.

Serving suggestion:

• Serve cold with plain yogurt, sour cream or whipped cream
  • Serve lukewarm with vanilla ice cream

Autor: https://artandkitchen.wordpress.com/  

Tiramisu Cake with Amaretto

In this blog I’ve already posted the recipe of our favorite tiramisu recipe with amaretto into a cake.

I replaced the raw eggs with more Greek yogurt which gives to the cake an additional fresh component and safer for the storage.

Make you family all tiramisu lovers happy with this simple recipe.

• Servings: 12
• Time: 60 min working time + 30 min baking time
• Difficulty: medium
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Ingredients

Sponge

• 110 g flour
• 20 g cornstarch
• 4 eggs (divided)
• 120 g sugar
• 1 teaspoon vanilla essence

Coffee brush

• 100 ml strong coffee
• 20 g sugar
• 50 ml amaretto liqueur, quantity to taste J

Cream

• 500 g mascarpone
• 200 g Greek yogurt
• 120 g sugar
• 2 teaspoon lemon zest, grated (variation: orange zest); optional
• 50 ml coffee

Dusting

• 50 g dark chocolate, grated  (quantity to taste)

Procedure

1. Combine together and sift well flour and cornstarch.
2. In a big bowl beat to stiff picks the egg whites gradually add the sugar and beat until very thick and glossy.
3. While the mixer is busy beating up those eggs and sugar, prepare one 26 cm spring-form by greasing it with butter and dusting it with four. Preheat the oven to 170°C.
4. Add eggs yolks as well as vanilla and slowly until incorporated.
5. Spoon half the flour mixture into the egg mixture. Using a spatula, gently fold in the flour. Do not use the electric mixer to add the flour, since this would deflate all the lovely air pockets that will help the cake to rise. Add the second half of the flour and again fold it in gently. Make sure to lift the mixture from the very bottom of the bowl as you fold in the flour.
6. Spread it out into the spring-form evenly using the spatula. Bake for 30 minutes at 170°C or until done (toothpick test).
7. Remove from the oven and place on a grid to cool down.
8. In the meantime prepare the coffee brush combining well all the ingredients until the sugar is dissolved.
9. Combine all the ingredients for the cream with an electric mixer.
10. When the cake is cooled down, cut it into 3 layers. If you need some help for this step, check https://www.youtube.com/watch?v=RHyGSrCm8c8&ab_channel=GialloZafferanoItalianRecipes
11. Place the top layer upside down on your cake-plate. Brush half of the coffee mixture and spread with a spatula more or less one quarter of the cream. Grate some dark chocolate on the surface of the cream. Repeat with the second layer, coffee, cream and chocolate.
12. To finish place the bottom layer (upside down) on the top, spread another quarter of cream and dust with the chocolate. Place the remaining cream into a small plastic bag, cut the tip and pipette the cream to decorate the cake.
13. Place into the fridge for at least 4 hours before serving.

Autor: https://artandkitchen.wordpress.com/  

Rhubarb Tarte-Tatin

This month we got a lot of rain! Too much! Nevertheless my rhubarb seems to like it and it is growing like a weed.

The best way to keep it under control and make my family happy is to bake something with it! 

In the past years I made different cakes with rhubarb, but as usually I wish to try something different and see how it comes out!

This recipe is super simple, not so many ingredients are needed, it is quick done and it looks fabulous!

Serve this fresh cake best with roasted pistachios or almonds.

• Servings: 8
• Time: 20 min working time + 35 min baking time
• Difficulty: easy
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Ingredients

Base:

• 15 g butter, melted
• 100 g sugar
• 500 g Rhubarb, cleaned cut into 3-5 cm pieces (or as you like)

Batter:

• 50 g butter, softened
• 150 g Greek yogurt
• 100 g sugar
• 1 teaspoon vanilla sugar
• 2 Eier
• 225 g flour
• 1 teaspoon baking powder

Topping:

• 2 tablespoons chopped roasted pistachios (alternative: almonds)

Procedure

1. Preheat the oven to 200°C/400°F.
2. Cover the bottom of a Springform with baking paper.
3. For the base: Brush with the melted butter and sprinkle with the sugar. Arrange Rhubarb on it.
4. In a bowl, whisk together the butter, the yogurt, the sugar and the vanilla sugar. Add the eggs and whisk until well combined.
5. In another bowl, sift together flour and baking powder.
6. Add the dry mix to the wet mix and incorporate well with a spatula.
7. Spoon the batter over the arranged rhubarb and smooth well with a spatula.
8. Bake at 200°C/400°F for about 30-35 minute or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean.
9. Remove from the oven and let sit for about 5 minutes. Run a knife around the edges and carefully remove the border of the Springform and let cool down completely on a grid.
10. Invert on a serving plate, remove the bottom of the Springform and carefully the baking paper.
11. Serving suggestion: garnish with chopped roasted pistachios.

Autor: https://artandkitchen.wordpress.com/

Melt in the Mouth Orange Cake

I made this cake for the first time many years ago, but it was so delicious that my family did not forget this melting in the mouth cake, so that they asked me for this a few times again.

• Servings: 12
• Time: 60 min+waiting time
• Difficulty: easy
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Ingredients

Cake:

• 3 cups flour (about 400 g)
  • 2 teaspoons baking powder (1 envelope)
  • 1 pinch salt
  • 4 tablespoons butter or margarine (about 55 g)
  • 1 cup sugar (about 200 g)
  • 3 eggs
  • 1 cup fresh orange juice (about 200 ml)
  • 1 orange zest

Filling and frosting:

• 4 tablespoons butter (about 55 g)
  • ¼ cups fresh orange juice (about 50 ml)
  • 1 orange zest
  • 3 cups powdered sugar (about 375 g)

Procedure:

1. Preheat the oven to 190°C/375°F.
2. Grease and dust with flour a 24-26 cm (9-10 inches) round cake pan. (Springform).
3. Sift together in a bowl the dry ingredient (flour, baking powder and salt).
4. In a large mixing bowl (or food processor), cream the butter, then slowly add the sugar, blending well. Add the eggs one at a time, beating well after each is added.
5. In another bowl, mix together the orange juice & zest.
6. Add this orange mixture spoon by spoon to the butter/sugar/egg mixture beating constantly.
7. Step by step add the dry mixture until well incorporated.
8. Pour the batter into the prepared cake mold bake for 40-45 minutes or until through (I recommend the toothpick test).
9. Cool in the pans on a wire rack for about 15 minutes, then remove from the pans and cool completely.
10. Slice the cake into 2 layers.
11. For the frosting, melt the butter, then combine it with the orange juice and the zest, beating well. Slowly add the powdered sugar and beat well until smooth.
12. Place the bottom cake layer on a serving plate and using, using about 1/3 of the frosting, frost the first layer. Put the second layer upside right on the first layer. Frost the top and the sides of the cake, or only the top allowing some of the frosting to run down the sides.

Autor: https://artandkitchen.wordpress.com/

Festive Cherry Cake

This festive cake looks wonderful and tempting. I used a big quantity of cherries we still had in the freezer and as we did not use a lot of fat, the result is a quite light cake, which is perfect after a heavier lunch or dinner.

• Servings: 8
• Time: 120 min
• Difficulty: medium
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Ingredients

 

For the Cherries:

• 1/3 cup sugar
• 1 tablespoon amaretto
• 1 tablespoon cornstarch (quantity to be adjusted)
• 700 g frozen pitted cherries

For the Sponge Cake:

• 3  eggs
• 1/2 cup sugar
• 1/2 cup + 1 tablespoon flour
• 1/4 tsp backing powder
• 2 tablespoons Kirsch (optional)

For the Frosting:

• 100 ml heavy cream
• 100 g mascarpone
• 2 tablespoon powdered sugar
• A few drops vanilla, optional

Toppings/ Decor:

• Shaved chocolate
• liquor soaked chocolate covered cherries or Maraschino cherries

Procedure:

1. For the cherries: In medium saucepan, combine sugar and cherries. Place over medium heat, whisking constantly until the cherries begin to release some liquid (the liquid should only be lukewarm). Switch off and let defrost completely the cherries. With a colander take out the cherries and set them aside. Add cornstarch to the juice, stir to dissolve and heat again. Cook until the sauce thickens, add the amaretto and stir again. Let cool down. Note: depending how much liquid is released you may add some more cornstarch, in this case dissolve about 1/2 teaspoon cornstarch to some juice (or more amaretto), stir in again and bring and heat until it thickens. Add the reserved cherries stir once gently again, remove from heat and let cool down.
2. For the sponge cake: In the bowl of a stand mixer fitted with whisk, beat 3 eggs for 1 min on high speed until foamy, add gradually the sugar and mix for at least 5 minutes. Sift together the flour with the baking powder add for this under the egg mixture until well incorporated. Transfer the batter into a 26 cm cake pan or better a springform pan lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes or until it appears golden brown and it begins to loosen form the pan. Remove from the pan and the parchment paper and let cool down on a grid.
3. For the frosting: beat the heavy cream until it thickens, add the mascarpone and beat well again until firm and fluffy (only about 1 minute!). Add the sugar and beat shortly again.
4. Assembling: Place the sponge on the cake platter, drizzle with Kirsch, pinch with a fork and top with the cherries (placed them one by one on the cake) spoon the sauce (it is too much reserve this for your breakfast yogurt!) over the cherries. Let rest some minutes. Spread the frosting, top with the shaved chocolate and decorate with the liquor soaked chocolate covered cherries.

Autor: https://artandkitchen.wordpress.com/

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Lemon and Lime Gugelhopf

Gugelhopf or Kugelhupf is a very popular kind of Bunt-Cake Austrian very appreciated for the afternoon break or for dessert. Sometimes this is served for Sunday breakfast as well.

I’ve seen many different kind of Gugelhopt in the south German speaking part of Europe (this includes sough Germany, German speaking part of Switzerland) and Alsace (a region in France where a German dialect is spoke combining this language with French), the spectrum is awesome, form the sweet to the savory, but all of them are really delicious and looks fabulous!

This is sweet, tangy version, aromatized with lemon and some limes (you can use only lemon if you prefer), no butter this time, but simply oil! Great result and I love the presentation!

• Servings: 8-12
• Time: 1 hr 30 min
• Difficulty: easy
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You need

Cake batter

• 2 3/4 cups flour
• 1 3/4 cups fine sugar
• 2 teaspoon baking powder
• 1/2 tsp salt
• 1cup sour cream (substitute: Greek yogurt)
• 1/2cup oil
• 4eggs
• 1-2tablespoon finely grated lemon zest  (reserve some only yellow part finely sliced for topping)
• 1 1/2 limes, finely grated grated zest (reserve some thinly sliced for topping)
• 1lime juice
• 1/2 lemon juice (reserve 1 tablespoons for glaze)
• Food coloring (optional)

Lemon syrup

• 1lime juice
• 1/2 lemon juice
• 2 tablespoons sugar

Glaze and topping

• 1 tablespoon lemon juice
• 1 tablespoon sour cream (or Greek yogurt)
• 1 cup powdered sugar (to adjust)
• Sliced reserved lemon and lime zest.

Procedure

1. Preheat the oven to 180°C/350°F.
2. Prepare your Kugelhopf form: grease with oil and dust with flour.
3. Combine all ingredient for the batter (except the juices and food coloring) and work with the food processor until very smooth.
4. Add juices, and divide the dough into two parts and color one of them.
5. Pour the two batter portions alternatively and bake at 180°C/350°F for about 45-50 minutes until done (toothpick test).
6. Remove from the oven and place on a dish to cool down partially.
7. In the meantime combine the ingredients for the syrup stirring until dissolved.
8. In vert the Kugelhopf on a plate, pinch with a toothpick and brush in the syrup.
9. Combine the juice for the topping, the yogurt and powdered sugar stirring and adding more and more powdered sugar until you get thick paste.
10. Drizzle on the cake and top with the thin lemon/lime slices.
11. Enjoy!

Autor: https://artandkitchen.wordpress.com/

Apple Cake with Cream Cheese Frosting

This is a great cake with great results adapted from Lynette’s apple cake recipe.
I substituted the butter with 1/2 cup of sunflowers oil (only for personal preference) and I did not use butter in the frosting, Walnuts were my alternative to pecan (local product in Europe). I also made a bigger portion as a used a big mold.
I prepared this for a party, so that I made this a little bit more flat and I cut this in small pieces (finger food!). It was a great hit and it was very much appreciated!

• Servings: 15-25
• Time: 1 h + cooling time
• Difficulty: easy
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Ingredients:

Cake

• 6 large apples, peeled, cored, and finely chopped or coarsely grated
• 250 g sugar
• 100 ml vegetal oil
• 3 eggs, beaten
• 2 tsp vanilla extract
• 400 g all-purpose flour, sifted
• 2 tsp baking soda, sifted
• 1/2 tsp salt
• 2 tsp ground allspice
• 1 tablespoon ground cinnamon
• 100 g walnuts, chopped

Frosting:

• 200 g cream cheese, softened
• 2 tablespoons lemon juice
• 1 teaspoon vanilla or grated lemon zest, optional to taste
• 200 g powdered sugar, sifted

Topping

• Walnuts (optional)

Procedure:

1. Prepare the apples and preheat the oven to 180°C/350°F.
2. In a big bowl combine apples, sugar, oil, eggs and vanilla.
3. Add flour, baking soda, salt and spices. Stir to combine.
4. Fold under the walnuts.
5. Pour the batter into a greased baking mold (mine was 45 to 30 cm big) and spread evenly.
6. Bake for 45 at 180°C/350°F until a wooden pick inserted in the center comes out clean (tooth stick test).
7. Let cool down completely.
8. Combine the ingredients fort the frosting stirring well until smooth.
9. Spread the frosting with a spatula over the cake and top with some walnuts.
10. I made the cake in the evening and I cut it into pieces in the morning. The frosting was not hard still creamy but not “floating”.

Author: https://artandkitchen.wordpress.com/

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Apple Cake with Rosemary

Only one month and the spring will be here! Last year in September we harvested our apples and since now we have some in our not heated cellar. Our old apple trees gave us a lot these delicious fruits which I learnt to appreciate during the last years.

Apple is not equal to apple, we have old kinds of them, but I don’t know how they are called. Anyway I experimented with many recipes and so we never get bored from them.

Today I would like to present you a soft juicy apple cake with a special touch! It’s a special version of the famous Thurgauer (from Thurgau, Switzerland) apple cake: the addition of rosemary.

Today, herbs are not only used for savory recipes, the taste of sweets can be enhanced and the result will be upgraded with such a single step.

Note: the recipe fits for a baking mold of 26 cm (about 10 inches), but I made a cake of 14 cm (about 9 inches) plus a mini one for give away with some almonds for decoration! I also used small apples from the garden as they fit in both cake molds.

• Servings: 8-10
• Time: 1h 15 min
• Difficulty: easy
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You need:

• 150 g butter or margarine
• 150 g brown sugar (if possible finely grinded)
• 1 pinch salt
• 3 eggs
• 1 teaspoon vanilla aroma
• 4 tablespoon Greek yogurt
• 2 tablespoons brandy
• 2 tablespoon rosemary, finely chopped
• 180 g all-purpose flour
• 50 ground almonds
• 2 teaspoons baking powder, sieved
• 600 g apples
• ¼ teaspoon salt
• 4 tablespoons quince jelly (you may add one more brandy tablespoon)
• 2 springs rosemary

additional to coat butter and ground almonds

Procedure:

1. Beat butter until soft and add gradually sugar, salt and eggs (one by one). Beat until it becomes clear.
2. Add vanilla, yogurt, brandy and rosemary; mix well.
3. In a big bowl combine flour, almonds ground and baking powder. Add this to the batter.
4. Coat your baking mold of about 26 cm (10 inches) with butter and flour or better with almonds ground.
5. Pour the batter in the baking mold and preheat the oven to 180°C/350°F.
6. Peel (if needed) the apples, remove the core and arrange them over the batter; if you want prevent browning dip the slices in a big bowl with 1/4 teaspoon salt. Arrange slices over the batter.
7. Bake for about 45-55 minutes at 180°C/350°F until golden brown and thorugh (tooth pic test).
8. In the meantime melt the quince jelly in a small saucepot, switch off the heat and place the rosemary springs to infuse.
9. When the cake is ready, brush the surface with the rosemary infused quince jelly!
10. Let cool down on a grid before serving.

Author: https://artandkitchen.wordpress.com/

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Grandma’s Orange and Almonds Cake

Mom loves to prepare and serve us and our children this cake when we visit her. It’s really a simple cake, you don’t need a lot ingredients and the taste is divine. Viva la nonna!

• Servings: 8
• Time: 1 hr 20 min
• Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ 

You need

Dough

• 3 eggs
• 150 g sugar
• 50 g flour
• 150 g almonds, ground
• 1 ½ oranges, juice

Topping

• 1 oranges, peel thinly sliced
• ½ oranges, juice
• 2 tablespoons water
• 1 tablespoon sugar, additional for topping

Procedure

1. Preheat oven to 150°C/300°F and prepare (grease and dust with flour) a 24 cm /10 inch springform.
2. Peel one orange (only orange part) with a knife. Cut peel in thin slices and place in a small pot with juice of 1/2 orange.
3. Beat to hard peeks the egg whites. Set aside.
4. Beat egg yolks with sugar until creamy.
5. Incorporate the juice of 1 1/2 oranges, flour and almond ground.
6. Gently incorporate beaten egg whites.
7. Poor in the prepared springform and bake about 50-60 minutes or until through.
8. In the meanwhile bring to boil orange peel with the 1/2 orange juice, water and additional sugar.
9. Simmer slowly until reduced to half volume.
10. When cake is ready remove from oven pinch tooth stick and spoon topping over it.
11. Let cool down and serve.

Ww 14 smart points per roll

 

 

 

 

 

 

Crumble Berry Cake on a Tray

I’ve seen the photo of this recipe on a magazine in a waiting room but the pages with the recipe had been removed! I was real sorry, because I still had a lot of berries of the past year in the freezer just now that the new berries are getting ripe!

Just arrived at home I searched in the web for a similar recipe, and finally I found it! Well the original recipe asked for ready “chocolate pudding-mixture” and too much butter than what I’m used.

I changed the recipe, and created a new one and WOW! This was quick and so good! We will make it again with the new berries!

• Servings: 15
• Time: 1 hr
• Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ 

You need:

For the topping:

• 500 g mixed berries (I used some frozen red and black currants and a few fresh raspberries)
• 2 tablespoon brown sugar

For the tray to coat:

• 1 tablespoon vegetal oil
• 2 tablespoons flour or 3-4 tablespoons breadcrumbs

For the cake:

• 100 ml vegetal oil, neutral oil not olive oil
• 120 g sugar
• 3 eggs
• 200 g flour
• 50 g cornstarch
• 25 g cacao
• 1/2 teaspoon cinnamon
• 2 teaspoon baking powder

Additional (optional):

• 2 tablespoons chocolate drops

For the crumbs:

• 100 g flour
• 50 g butter or margarine
• 50 g sugar
• 1/4 teaspoon vanilla

Procedure

1. Wash gently and place the berries to drain. Then add the brown sugar. Set aside.
2. Grease a baking tray of about 30 to 40 cm and dust it with flour or breadcrumbs.
3. For the dough mix oil, sugar and eggs until well blended.
4. Sieve and combine flour, cornstarch, cacao, cinnamon and baking powder.
5. Fold the dry mixture under the wet mixture.
6. Preheat the oven to 180°C/350°F.
7. Pour the dough and spread it on the prepared tray.
8. Cover with the berries.
9. Sprinkle with chocolate drops
10. In a bowl combine the ingredients for the crumbs and knead with you hand to form crumbs.
11. Top the cake with crumbs.
12. Bake in the preheated oven for about 40 minutes or until you see that the crumbs begins to turn light brown.
13. Let cool down and cut into 15 pieces.

ww-18 smart points per each of 15 serving