An apple a day keeps the doctor away: 3 healthy autumn cakes

I am sure it works with a pear too…(more photos of the soft blue jumper here)

Autumn is the ultimate season to enjoy fruit such as apples, pears and figs. Eating them whole is most healthy of course , but hey, how about baking cakes with them? This week 3 recipes for 3 delicious cakes to spoil yourself or, even better, to enjoy with friends. When you have read my blogpost about female friendships you will know that spending time with female friends is very good for you, as is eating fruit. I assume adding the two will double the effect or probably even more than that.

As a foreign language teacher I know that learning 3 times vocabulary for 3 minutes is much more effective than 1 time 9 minutes. I bet this works for eating cake with friends too; much more effective health-wise than eating a cake alone.

Knowing the subtitle of my blog, small changes with huge effects, rest assured that the recipes are easy ones with an amazingly yummy result. Pick the one you like best or bake all 3  and organise a coffee morning for your friends! They will love how well you take care of their (emotional) wellbeing!

Awesome Apple Fudge Cake

This apple fudge cake is a favourite in my household. The two flavours complement each other and the fudge pieces add a bit of a bite to the soft cake. The recipe is from Betty Bossi, known and loved by many of my Swiss friends. When you understand German or French it’s really worth checking out this website for more inspiration on the cake or cook front. I mostly serve this cake to accompany coffee or tea. It would also be a good choice as a dessert, though it is mostly gone by then…

What you need:

  • 150 gr soft butter
  • 200 gr sugar
  • pince of salt
  • 4 eggs
  • 250 gr flour
  • 1 tsp baking soda
  • 2 apples (in pieces or slices)
  • 150 gr fudge (in pieces)

What you do:

Mix the butter, sugar and salt. Add one egg after the other and mix till the mixture gets light. Add the other ingredients and fill a baking form (cake form of 30 cm is perfect – make sure to butter the form or use parchment paper).

Bake in the middle of a pre-heated oven of 180 degrees for about 70 minutes. Let it cool of a bit and take it out of its form to cool even more.

Perfect Pear Pie

 You see the pears hanging in the tree, just above my left shoulder? They are about to transfer from an ordinary pear into a perfect pear pie…More photos of the skirt here.

For this recipe (from footby) we stay in Switzerland and we make use of its closeness to the French border and the influence of the French “cuisine” (some yummy examples of French food in previous blogposts, like here and here ).

This pear pie is from the Geneva region and consists mainly of…pears (much more than the apple cake consists of apples and the fig one of figs). The French influence becomes absolutely clear when you read that wine is involved in this recipe😉 I love serving this cake as dessert, since it’s super soft and sweet.

What you need:

  • 1 round puff paste or pastry-dough (of around 270 gr)
  • 3 ½ tbsp raw sugar
  • 3 tbsp flour
  • a bit of cinnamon
  • 900 gr ripe pears in slices
  • 100 gr dark raisins
  • 100 gr candied lemon peel
  • ½ dl white wine
  • 3 tbsp walnut oil
  • 1 ½ dl cream
  • 60 gr raw sugar

What you do:

Butter the form (a 30 cm round form is perfect) or use parchment paper, put the pastry in the form and use a fork to make many little holes in the pastry. Mix the sugar, flour and cinnamon and cover the pastry with this mixture. Mix the pears, raisins, lemon peel, white wine and walnut oil and put them in the form. Mix the cream and raw sugar and pour this over the pears.

Bake in the bottom part of a pre-heated oven of 220 degrees for about 35 minutes. Let it cool of a bit and serve it lukewarm or cold.

Torta di fichi e mandorle

Switzerland is also influenced by its closeness to Italy. Food-wise that is just as great as being close to France. Lucky me for living here!

The fig cake is a recipe from Sardinia, an island that is on my list of places to visit. I have been to Corsica and Elba, both beautiful islands with rough nature, dreamy beaches and good food. Sardinia promises all that too and that’s why I’d love going there one day. Till then I will have a taste of what the island has to offer by enjoying this fig cake. The original recipe is in Dutch from Smaakwerk. They do not only offer great recipes, but cooking trips to Italy too…

Back to the fig cake. The figs are dipped in a soft dough which has got a lovely vanilla/almond flavour. This cake has got the firmest structure of the three and I would not serve it as a dessert but keep it for a cup of cappuccino, an espresso or a latte to stay in the ultimate Italian food mood.

What you need:

  • 200 gr sugar
  • 400 gr flour
  • 100 ml milk
  • 8 fresh figs
  • 150 gr butter
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 sachet of yeast
  • 80 gr almond flour
  • 3 tbsp almond flakes (you can also leave these out)
  • 1 lemon
  • pince of salt

What you do:

Melt the butter and add the milk and vanilla extract. Peal the figs (I didn’t, which was fine too), cut them in halves and sprinkle lemon juice on them. Mix the eggs with the sugar till the mixture gets light. Then add the flour, yeast and the (cooled) butter mix. Mix well before you add the almond flour and salt. Butter the form or use parchment paper, put the mixture in the form and carefully add the figs. The top of the figs should peep out a bit (see photo below). You can now add the almond flakes on top of it all (I did without them, which was fine too). Bake in a pre-heated oven of 180 degrees for about 40 minutes.

All good things come in trees and all good blogposts come to an end. Time to make a choice, to do the baking and above all: to enjoy the cake(s)! Please share which one is your favourite and in case you can enlarge the choice of “healthy” autumn cakes, I’d be delighted to read your recipe or to receive a recipe link from you!

Love,

Lieske

 

 

 

 

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