Lemon Ricotta Bundt Cake


It’s been a while since I posted a recipe, although I have been baking and cooking a lot. The construction of our Guesthouse just keeps me very busy, so I just posted pictures…shame on me 🙈

I bought some beautiful small sicilian lemons these days and thought I‘d make a lemon cake for the guys whp work hard every day atthe construction site🏗

Ingredients for a Bundt cake of 24cm

400gr Ricotta

400gr flour 00

4 eggs

200gr sugar

100ml lemon juice

16gr baking powder

20gr vanillasugar

Lemon zests


Juice of 1/2 lemon

80gr icing sugar

My Kenwood Chef, meanwhile 12 years old and going strong does all the work for me:

First whisk eggs and the sugars at highest speed for about 6 minutes until you get a smooth cream. Add the drained fresh ricotta (I use cow milk) and stir at medium speed until well amalgamated. Now add the flour, baking powder and lemon juice and zest by turns until you get a sticky batter

Grease and flour your bundt cake pan, add the batter and bake for 60 minutes at 180c in the preheated oven (static).

MLet the cake cool, meanwhile prepare the icing (add more icing sugar if needed to obtain a sticky white icing). Sprinkle over the cake…et voilà, the cake is ready to be eaten tomorrow morning! 


My way of baking a sticky Sicilian Orange Cake

Now the citrus fruits are back in season. What better way than using oranges “head to toe” in a cake? I adapted a recipe which I found in a newspaper using entire oranges.

Ingredients for a 18-20 cm diameter spring tin:
5 organic sicilian oranges (or any other with few seeds)
3 medium fresh eggs (yolk and egg white separated)
100 gr caster sugar
100 gr brown sugar
100 gr unsalted butter
150 gr almonds, freshly ground
150 gr flour, 00
2 tsps baking powder
70gr candied small orange cubes
For the syrup additional ca 50 gr sugar (white or liquid)
Heat oven to 180c ventilated (190c static)
Separate eggs and mix the yolks with the two sugars until creamy.
Add the butter which you cut in cubes, do not melt it, it’s the bakery’s secret 😀
Continue to mix it until all is well amalgamated.
Beat the egg whites until very stiff, set aside.
Wash the oranges and cut two of them in cubes, do not remove the peel, but the inner white bits around the seeds, and remove the seeds too of course.
Blend the oranges until you get a kind of purée.
Add the juice and grated peel of another orange to the purée and mix well.
Now add the almonds, flour and baking powder to the egg yolk batter, stir well, add the candied oranges and the orange purée. Mix well until you get a smooth batter. Now finally add the egg whites, stirring carefully until all is well blended together.
Prepare a spring form by layering a baking sheet on the bottom.
From another orange, cut rondelles and put them on the bottom of the pan. I did half them to make them fit.
Pour the batter over the oranges and bake for 45-50 minutes.
For the syrup, bring the juice of the last remaining orange to a boil with ca. 100gr sugar until you get a sticky syrup.
Let the cake cool off a few minutes, then turn it upside down and pour the syrup on it. Let dry and cool off completely before digging in!
This cake goes well with some vanilla icecream or chantilly, or just plain!

Sunken Pear Cake

Since I live in two apartments cooking and baking has become a bit of a challenge. Where I have a full kitchen and all amenities I usually only live 2-3 days a month…and alone…so it’s not much fun to cook for one person.
And where I live with my partner, the kitchen is more a kitchenette with little opportunity to make big meals.
But today on the farmers ‘ market we found these delicious mini pears and I just had to try and bake this cake!


Ingredients for a baking pan of 22-24cm diameter

100gr butter unsalted
75 g caster sugar
2 eggs
300-400 gr pears cut in tiny slices
1 tbl spoon lemonjuice
10gr vanillasugar
1/2 tsp baking powder
125g flour , me 00
2 tbl spoons sugar

Butter for the pan


Heat oven to 180c
Butter the pan, set aside
Slice the pears and put them in a bowl, mix with lemonjuice and vanillasugar to prevent them to become brown

In a separate bowl, beat butter with a mixer until it forms little tips, then add sugar and continue to beat until smooth, add the entire eggs and stir until the batter becomes smooth, now add baking powder and flour and mix until the batter is well amalgamated. Add the pears and stir until the pears are all covered with the batter, pour into the baking pan and distribute evenly. Add some sugar on the top and bake for 30-35 minutes. It probably will turn out a bit nicer in a real oven, but it smells nice coming out of that small oven:-)


Let cool and enjoy with a cup of real Italian Caffè!



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


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

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??


Scottish Whisky Cake

Until Scotty and myself have finished writing our Scotland blog, enjoy this sweet teaser in the meantime

Scottish Whisky Cake

On our trip through Scotland, we stopped at the Talisker Distillery for a coffee and cake break. Of course, we had to taste their Whisky Cake which was delicious!

They also sold a booklet with Whisky Recipes, I bought it as there are a few interesting recipes in there which I want to try.





Here’s my altered version of the Whisky Cake recipe:

Cake or Brownie pan, 20cm

250g flour
250g grated almonds
200g raisins
110g sugar
120g butter
2 eggs
Whisky (me: 14 years Arran Single Malt)
1 teaspoon grated orange zest
1 teaspoon ground cinnamon
1 teaspoon mixed spice (if you cannot find it, use ground ginger and nutmeg)
60g icing sugar

Over night, leave the raisins soaking in 3-4 tablespoons of the Whisky.
Preheat the oven to 180c.
Melt the butter in a pan. Mix all the dry ingredients including the spices together, add butter and eggs. Beat well. Add the orange zest and the raisins including any remaining Whisky from the raisins’ overnight “bath”.
Stir well together. Should the dough be too dry, add a sip of Whisky. Fill the buttered pan and bake for 45mins checking with a skewer. Let the cake cool for a moment.
For the topping, mix the icing sugar with 3-4 tablespoons of Whisky and some water until smooth and spread evenly on the cake. Simple but very tasty!

Amalf-isi Lemon & Almond Cake

One more, then I stop baking for a while. Next week will be busy and the week after I will finally be in Greece again…for work, but still looking very much forward to it, I will do a weekend “add-on”, stay tuned for my next travel report:-)
Ok, back to baking! Remember? I was at the Farmer’s Market and bought those fantastic lemons from Amalfi, so now they needed to be used, else ….
This is a recipe which could also be called: throw into the dough whatever you have left over from former baking/cooking
Me I used
120g sugar, white raw
3 eggs
100g butter
100g grind almonds
2 lemons, zest of 1, juice of 1 for the dough, juice of the 2nd for syrup
Vanilla sugar
125g blanc battu (nature yogurt, cream cheese works too)
1 teaspoon baking powder
170 g flour
2 tablespoons of sweet condensed milk (optional, I just had to finish that one too)
20g powder sugar

Pre-heat the oven to 180c.
Blend the sugar and eggs until creamy, add the soft butter in small pieces, stir until smooth, add lemon zest, juice of 1 lemon, condensed milk, blanc battu, stir again until smooth, add almonds, stir again, add flour, baking powder, vanilla sugar, stir again until smooth. The dough remains moist and fluffy, that’s okay, don’t worry!
Prepare a cake pan of aporox 28cm long, if you use those silicon-wonders, no need to butter it, if you are traditional like me, use baking paper to avoid the cake sticking to the pan.
Pour the dough into the cake pan, shake it softly so that the dough is evenly distributed. With a sharp knife, make a cut lengthwise in the middle of the dough, that will make it look very nice:-)


Bake in oven for 55-60 minutes, use a toothpick to test if the cake is done..it will be, as soon as no more dough sticks to the toothpick.

Mix the lemon juice with the powder sugar and bring it to boil in a small pan, it should end up being a syrup. Then, remove the cake from the oven, let it cool a few minutes. With a toothpick or knife, make holes in the cake and drizzle the syrup into the holes and over the entire cake.
Let it dry in the pan for a few minutes, then remove the cake from the pan and let it cool.
Eat it today or tomorrow or in a few days, this cake remains fresh for quite a while.