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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Honey Curd Ice Cream

One ice cream to hit your macros and please your inner bear.

If you are an ice cream aficionado like we are, autumn and winter can be a tough time for you. Yes, there are cookies and Stollen, but for some reason it’s almost impossible to find good ice cream in Vienna. All the shops are closed! I don’t get it, why wouldn’t you love some ice cream even on a cold winter day? Well, if no one does it for you, you have to make some yourself.

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