Apricot And Root Veggies Cake With Honey Curd Frosting

A delicious cake with unusual ingredients.

One of my favourite childhood desserts was “Ruebli Torte” which is SchwitzerdΓΌtsch (=Swiss German) for carrot cake. My mum was born in a small city near ZΓΌrich -Aarau- which is famous for its yellow and orange carrots. And as everyone in my family loves cake but not veggies she smuggled them into this nutty and juicy very traditional cake. Sometimes we had a zucchini cake or pumpkin pie too, therefore the veggie and sweet pairing was never new to me. Years ago I’ve also baked a beetroot chocolate cake which even my very sceptical brother loved and since I first ate a parsnip cake at London Borough Market I wanted to reproduce this taste. As I discovered a mixed root veggies cake in an old Jamie Oliver paper magazine, I decided to make this as a dessert for a Magic The Gathering evening with our friend Alexa.

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Chestnut Shortbread

Crumbly goodness and a bonus version.

We have been quite busy during the last month: I had jaw surgery in order to get rid of my baby teeth and give my permanent teeth the chance to come out; there were lot of exciting things going on in Krems including our first chemistry practical course and of course Christmas is on its way. Stefan has been supporting me as his best, but we did not manage to keep writing articles twice a week: sorry for that! Nevertheless, we would like to keep you inspired and developed a quick cookie recipe since Christmas is per definition baking time especially in German speaking countries. Inspired by the Japanese love for chestnut, I am proud to present you our chestnut shortbread cookies. They are neither low calories nor protein packed but if you manage your calories wisely, you could have one or two with a good cup of tea πŸ™‚ Long story short, here is the recipe.

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