Tag Archive for Fruit

Apple and Apricot Cake

A moist cake, filled with fruit. The apple almost disappears, but gives the cake lots of extra flavour and moistness. It is quite firm, but not heavy. It is one of those cakes that is best when it is freshly baked. It is nice on its own, but would also work well with some whipped cream, crème fraîche or custard.


Apple and Apricot Cake
Slightly adapted from “Mary Berry’s Baking Bible”

250 g self-raising flour
1 tsp baking powder
225 g sugar
1 tsp vanilla extract
pinch of salt
2 eggs
150 g butter, melted
225 g apple, peeled, cored and cubed
100 g dried apricots, cubed
25 g flaked almonds

Preheat the oven to 160C. Line a brownie tin with baking paper.
Mix flour, baking powder, sugar, vanilla extract, salt, eggs and butter together in a bowl, then beat well for 1 minute. Fold the apple and apricots through. Spoon into the tin and level. Sprinkle with the flaked almonds.
Bake for about 1 hour, or until the cake is golden, firm to the touch and beginning to shrink away from the side of the tin. Leave to cool for a few minutes in the tin, then turn out, peel off the baking paper and serve. Or leave on a rack to cool down to room temperature.

Apricot Yoghurt Cake

A firm but light and airy cake with a good flavour that is really easy to prepare. It also freezes well. Try different fruits for variation.


Apricot Yoghurt Cake (12-16 pieces)
From “Das Grosse Backbuch – Kochen & Genießen”

1 can apricot halves (850 ml)
2 eggs
75 ml oil (something neutral, like rapeseed, or rice bran)
75 g yoghurt
150 g sugar
1 sachet vanilla sugar
150 g flour
1 tsp baking powder

Grease and flour a 28 cm springform.
Preheat the oven to 200C.
Let the apricots drip out in a sieve over a bowl. If they are whole, half them, so the bit of liquid in the middle will leak away too.
Mix eggs, oil, yoghurt, sugar, vanilla sugar and salt in a bowl. Add the flour and baking powder and fold through. Pour into the prepared tin and spread out. Divide the apricots over the batter, with the round side up.
Cook for about 35 minutes in the preheated oven.

Apple-Speculaas Muffins

Moist muffins with the lovely warmth of speculaas spice mix and sticky apples on top. A real big hit in my house.


Apple-Speculaas Muffins (12 muffins)
inspired on “Leon Ingredients & Recipes”

2 eggs
1/3 cup neutral tasting oil (for example rapeseed, rice bran)
1/3 + 1/4 cup unsweetened apple sauce (from ~1,5 large apple)
1/2 tsp vanilla extract
1/2 cup brown sugar
1 1/2 cup whole-wheat flour
1/4 cup bran
1 tsp baking soda
1 tsp baking powder
1/2 tsp speculaas spices
pinch of salt
handful chopped walnuts
1/2 apple chopped in small cubes, mixed with a little brown sugar and speculaas spices

Preheat the oven to 175C. Line a muffin pan with paper cups.
Whisk eggs, oil, apple sauce, vanilla and brown sugar together.
In a separate bowl, mix flour, bran, baking soda, baking powder, spices and salt.
Mix dry and wet ingredients until just mixed. Stir in the walnuts.
Spoon the batter in the prepared muffin cups. Top each one with a spoonful of chopped apple.
Cook for about 30 minutes in the preheated oven. Leave to cool on a wire rack.

Raspberry-Blueberry Muffins

Using yoghurt and light cream cheese instead of butter makes this muffins a lot lighter, it makes them very moist and give them a nice tang. They are not too sweet. I used a mixture of raspberries and blueberries for this recipe, but you could use other fruit instead, for example cherries, peach (cubed) or mango (cubed).
Officially, the recipe is for 12 muffins. But as you can see on my photo, this was a bit optimistic… quite some batter ended up on the baking tray, because the muffin cups overflowed. I think the recipe will work a lot better if you make 16 muffins with it. But probably I will make half of the batter and divide it over 12 muffin cups next time. Part of the reason they overflowed was the great amount of baking powder in the original recipe, they just grew too much, changing them into volcanoes. I reduced the amount of baking powder in the recipe below.


Raspberry-Blueberry Muffins (makes 16)
Adapted from “Buiten Eten – Rose Marie Donhauser”

2 egg yolks
100 g sugar
250 ml yoghurt
150 g light cream cheese
pinch of salt
1 tsp vanilla extract
250 g flour
1.5 tsp baking powder
2 egg whites
200 g fruit

Preheat the oven to 200C. Prepare 2 muffin tins.
Whisk together the egg yolks, sugar, yoghurt, light cream cheese, salt and vanilla extract. Fold through the flour and baking powder. Whisk the egg whites to soft peaks, and carefully fold through. Then fold through the fruit. Divide over the muffin cups and cook for about 35 minutes. Leave to cool for 15 minutes in the tin, then leave to cool further on a wire rack. Can be frozen.

Banana Bread Muffins

A lovely moist muffin with the flavours of banana bread.


Banana Bread Muffins (makes 10)
Heavily adapted from “Leon – Ingredients & Recipes”

2 eggs
1/3 cup + 1 tbsp oil
1/2 tsp vanilla extract
3 small ripe banana, mashed
1/2 cup brown sugar
1 1/2 cup whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 cup bran
Optional: a handful of chopped pecans or blueberries
Optional: oats or pumpkin/sunflower seeds for the tops

Preheat the oven to 175C. Line a muffin tin with paper liners.
Mix the eggs, oil, vanilla extract, banana and brown sugar. Add flour, baking soda, baking powder, cinnamon, bran and fold through. Fold through the pecans or blueberries if using. Divide over 10 muffin cups.
Place in the oven and bake for about 30 minutes. They will rise high. Leave to cool on a rack. Suitable to freeze.

Lemon Meringue Pie

Usually, these kinds of tarts have a lemon curd-like filling, that has to be cooked before pouring into the pastry case. This one you can just mix and pour in. Even though it is made with condensed milk, it doesn’t have that sickly sweetness that is associated with sweetened condensed milk. It makes a lovely fresh, lemony, soft filling that just holds it’s shape. I love it together with the crisp pastry and the fluffy meringue.

Once baked, the pie can be eaten warm or cold. The meringue will shrink a little after a while. Also, it might ooze some sugar syrup, which isn’t pretty, but doesn’t impair the flavour. The pie can be kept up to 2 days (refridgerated).


Lemon Meringue Pie
Adapted from “Mary Berry’s Baking Bible”

pastry for 1 crust

1 can condensed milk
3 egg yolks
finely grated rind and juice of 3 lemons

3 egg whites
175 g sugar

Preheat the oven to 220C. Roll out the dough. Line a pie-dish with it. Take a sheet of baking paper, crumble it, then smooth it out again. Use this to line the dough, then pour in pie weights or dry beans. Place in the oven, bake 12-15 minutes (the edges should be lightly golden). Remove baking paper and weights, and return the crust to the oven for another 5 minutes.
Meanwhile, prepare the filling by mixing the condensed milk, egg yolks, lemon rind and lemon juice. Whisk the egg whites until stiff but not dry. Gradually add the sugar, a spoon at the time, whisking well between each addition. Whisk until very stiff and all the sugar has been added.
Turn down the oven to 190C. Pour the lemon filling in the crust. Dollop the meringue on top and swirl a little, or use a piping bag to pipe it on. Bake for 15-20 minutes, or until the meringue is light brown. Leave to cool for a minimum of 30 minutes before serving.

Tarte aux Pommes à l’Alsacienne

A French apple pie with custard. Crisp short pastry, creamy rich custard and juicy apples. It looks very fancy, but can be made in the same time as a Dutch apple pie.

TarteAuxPommesà l'Alsacienne2

Tarte aux Pommes à l’Alsacienne (serves 8)
Adapted from “Ripailles – Stéphane Reynaud”

Pâte Brisée (enough for 2 crusts, freeze half)
250 g flour
125 g butter
1 egg
50 ml cream

Sift the flour, make a hollow and add the egg, the cream and the softened butter.
Knead the mixture together, pushing down hard with the palm of your hand to completely incorporate the flour. Add a little water if necessary.
Form into 2 disks and wrap with cling film. Place the first one in the fridge for 30 minutes. Wrap the second one with a second layer of cling film and place in the freezer for up to 2 weeks. Move from the freezer to the fridge the evening before you want to use it.

Tarte aux Pommes à l’Alsacienne
1/2 recipe pâte brisée
4 apples
200 ml cream
100 ml milk
100 g brown sugar
1 vanilla pod, seeds only
3 eggs

Preheat the oven to 180C.
Roll out the chilled pastry and use it to line a deep pie dish.
Peel the apples, cut them into quarters and core. Slice them, but leave the bottom attached. Arrange pretty on the pastry.
Whisk the eggs with the cream and milk, and add the sugar and vanilla. Pour this mixture over the tart, it is easiest to do this when you already placed the pie dish in the oven, this prevents spilling.
Cook the pie for 30 minutes, or until the top has browned and the custard still has a slight wobble.

Strawberry Pavlova

The meringue is soft and marshmallowy on the inside and crisp on the outside. Together with the creaminess of the cream and the freshness of the strawberries, this make a lovely dessert. You can use any fruit you like instead of the strawberries.


Strawberry Pavlova (serves 6)
Slightly adapted from “Mary Berry’s Baking Bible”

4 egg whites
225 g caster sugar or fine sugar (no icing sugar)
2 tsp corn starch
2 tsp white wine vinegar

300 ml cream, whipped with 2 tbsp sugar and if you like, a drop of vanilla extract
350 g strawberries, de-hulled and halved/quartered

Preheat the oven to 150C. Line a baking tray with baking paper.
Put the egg whites in a large bowl and whip to soft peaks. Then add the sugar spoon by spoon, while whisking. Keep whisking until the sugar is completely dissolved. Test this by rubbing a little of the mix between your fingers: if it feels sandy/grainy, the sugar has not yet dissolved completely. Blend the corn starch with the vinegar, add to the meringue and mix well.
Dollop the meringue on the baking tray, into a circle of about 23 cm, with higher sides than the middle. It should look quite rough, peaky and rustic. Place in the oven and bake for about 1 hour. Leave to cool in the oven (that you turned off!) with the door closed.
Place the pavlova on a serving plate. Top with the whipped cream and strawberries, then serve. Can be kept for 1 hour in the fridge before serving.


Very tasty and very German. It has quite a large layer of quark filling and quite a thin base. You could use other fruit instead of raspberries. It tasted even better the day after baking.


Himbeer-Käsekuchen (14 pieces)
Adapted from Mein LandRezept

50 g butter
100 g sugar
2 eggs
190 g flour
1/2 sachet baking powder (8 g)
pinch of salt

2 eggs, separated
100 g sugar
1 sachet vanilla sugar (8 g)
500 g low fat quark
50 ml oil (rapeseed)
250 g raspberries
40 g slivered almonds

Prepare a baking tin (35×25 cm). Preheat the oven to 180C.
Cream the butter with the sugar, add the eggs one by one and mix until incorporated. Mix flour, baking powder en salt, then fold in. Pour into the prepared tin and smooth.
Whip the egg whites until they form stiff peaks. Whip the egg yolks with the sugar and vanilla sugar until pale and creamy. Add the quark and the oil, mix. Then fold trough the whipped egg whites. Fold trough the raspberries. Pour the filling in the tin and smooth. Sprinkle the almonds over.
Bake for 45 minutes. Leave to cool on a rack.


Soft, fluffy, moist and not too sweet. I like them a lot and will definitely make them again.
The original recipe asked for sour cherries, but since those are not available around here, I used normal cherries, which was very tasty. Alternatively you could use other berries, like blueberries, blackberries, raspberries or bits of strawberry.


Vanilla-Cherry-Quark-Muffins (makes 12)
Adapted from “Dr Oetker 1000 Die besten Backrezepte”

1 jar (sour) cherries, drained well
250 g flour
3 tsp baking powder
1 packet vanilla pudding powder (unsweetened) or 37 g custard powder (unsweetened)
100 g sugar
1 sachet vanilla sugar (8 g)
pinch of salt
2 eggs
25 ml oil (rapeseed)
75 ml milk
200 g low fat quark

Preheat the oven to 180C. Line a muffin tin with paper liners.
Mix flour, baking powder and pudding powder in a bowl. Add sugar, vanilla sugar, salt, eggs, oil, milk and quark. Mix well until it forms a smooth batter. Divide over the muffin tin. Divide the cherries as well and press them slightly into the dough.
Bake for 25 minutes in the preheated oven. Leave to cool for a few minutes, then remove from the tin and leave to cool further on a wire rack.