Tuorta da Nusch Engiadina (Nut tart, a typical recipe from the Grisons)

 

Since I was going to Dubai for work for a few days, my sweetheart told me I may as well leave a little something behind to sweeten up his lonely days at home.
So, last sunday I was baking another tart that will last a few days, in fact, it needs to rest two days before it can be eaten, chances are I get a piece as well when I return next Saturday.

Ingredients:

For the dough
300g flour
150g sugar
200g cold butter
1 egg
A pinch of salt

For the filling
300g sugar
300g walnuts
2dl heavy cream (won’t work with diet products)
1 tbl spoon honey

For the dough, mix the flour and sugar in a bowl, cut the cold butter in pieces and put it on the sides in the bowl. Mix the egg with the salt, add it to the flour. Now mix gently until you get a soft dough, it remains quite sticky. Wrap in a foil and let rest in the fridge for 30 mins.

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Meanwhile, chop the walnuts coarsely. In a pan, melt the sugar slowly until it turns brown, but not too dark. Add the nuts and stir until they are covered with sugar. Now add the cream and stir until the sugar has completely dissolved. Now add the honey and stir well once more, remove from heat and let rest.

Heat the oven to 220c. Grease a baking pan of 26cm diameter, take 2/3 of the dough and roll it until it is approx. 5mm thin, put it in the baking pan, ensuring you have a rim of about 4cm. Now add the nut filling and distribute it evenly, fold the rim down onto the filling. Roll out the remaining dough to a shell of 26cm diameter and cover the tart with it. With a fork, press the rim so it sticks well together. Pierce the shell a few times with the fork as well.

Bake for 10 mins at 220c, then reduce the heat to 180c and bake for another 30-40mins.

Now comes the difficult part, it smells so nice, you’d love to dig in right away, but -stop- you need to wait two days to let the flavours unfold.

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Aargauer Rüeblitorte -Carrott Cake

 

Summer is over and it is time to dedicate myself to baking and cooking again!
Here’s a typical carrot cake recipe from our neighbouring canton of Aargau, one can make lots of jokes about them, but they have some amazing recipes! Carrotts are cultivated in the canton of Aargau, so the story goes that due to the masses of carrots produced, some smart baker invented this cake so the carrots would be used and not thrown away. And, remember, carrots are very healthy! Maybe not so much as a cake, but let’s pretend for once, this is a healthy recipe!

Ingredients for a springform pan of approx. 28cm, square or round:

5 eggs
150 g sugar
1 pinch of salt
1 lemon, zest and juice
400 g carrotts, finely grated
1-2 ts of cinnamon
1 pinch of  clove powder
1 ts mixed spice (optional)
200 g finely chopped almonds
75 g flour
1/2 ts baking soda
Butter or spray for the pan

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Icing:
150 g icing sugar
1 tbs water
2-3 tbs lemon juice
Preparation:

Heat oven to 180c
Separate the eggs, beat the eggwhites with a pinch of salt until they turn stiff. Set aside in fridge.
Beat the egg yolks and the sugar until you obtain a creamy texture. Mix in the carrotts, the almonds, 2 tablespoons of lemon juice, the lemon zest and all the spices. Stir well. Now slowly add the baking soda and the flour, stir again until well blended. Now add the egg whites, stir gently and ensure the dough is very well blended. Spray or butter the pan, pour the dough in the pan and bake for 45 mins. Prepare the icing by stirring the ingredients well together.


When the cake is done (check with a toothpick, if no dough sticks on it, the cake is done), let it cool for a few minutes, remove it from the pan and cover it with the icing. Usually, you would now have to wait for two days until it develops its best flavour, but seriously, who can wait that long??

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