(yields 1 baking tray)
For the cake:
250g brown sugar
peel of 1 orange and 1 lemon
1 pack baking powder
100g almonds (grated)
100g walnuts (grated)
200g peeled carrots
200g peeled apples
1 pack vanilla sugar
a pinch of salt
For the frosting:
150g greek yoghurt
1 dash rum
100g caster sugar
Combine the butter, 2/3 of the sugar salt, vanilla sugar, cinnamon, orange and lemon peel and mix until fluffy. Slowly add the egg yolks and keep on stirring. Beat the egg whites until stiff with the rest of the sugar and fold into the mix.
Sieve flour and baking powder, mix with the walnuts and almonds. Grate the apples and carrots and blend everything well into the butter mix.
Preheat the oven to 150 degrees Celsius. Spead the mix onto a baking tray lined with parchment paper and bake 50 minutes.
Take out the cake, leave to cool.
For the icing, put the yoghurt into a bowl, add the rum and slowly add the caster sugar. Spread on top and store in a cool place to allow the icing to set a little. If it’s too runny for your taste, add an extra bit of caster sugar!
Scheiterhaufen is one of my favourite childhood memories – it’s a sweet dish, either served as dessert or just for lunch, and I remember how excited I’d be when my mum would say that that’s what I’ll come home to from school.
It took a few years, but now it’s my turn to make it – and I’ll share my favourite recipe. Just one more note: usually Scheiterhaufen (which actually means ‘stack of (fire)wood’ – I’ll explain it later) is made in a bigger casserole dish, here it’s served in ramekins that are usually used for making delicious soufflés.
Ingredients for 6 ramekins:
1 apples, sliced and chopped
150g brioche bread
1/2 tsp salt
1/2 tsp cinnamon (or this spice mix)
optional: 2 tbs of raisins, 2 tbs rum
Preheat the oven to 200 degrees.
Mix the eggs, milk, cinnamon, salt and sugar together until the eggs are well blended with everything else.
Tear up the brioche bread into small bits and cover the bottom of the ramekins. Then add a layer of apple (and raisins) and cover with brioche again. This stacking things up gave the Scheiterhaufen its name – literally translated it’d mean ‘stack of firewood’. The original bread used was stale white bread, because it would soften up again when soaked in milk and thus would not go to waste. Thankfully those times are over – but if you happen to have a bit of hardened up white bread lying around: that’s you’re go-to recipe.
Pour the egg-milk-mix over until everything is nicely soaked.
Put a half tbs rum on top of each little form.
Bake for 45mins.
If you want, drizzle some caramel sauce on top.
For 12 cupcakes:
3 tbs almond butter
40g ground almonds
110g butter, softened
1 packet baking powder
50g white chocolate, chopped into pieces
20g unsweetened cocoa powder
For the topping:
1tsp raspberry cordial
200g caster sugar
100g butter, softened
a drop of pink food coloring
Preheat the oven to 180°C.
Mix the cocoa with a bit of water and stirr until you’ve got a smooth, chocolatey paste.
Add the butter, almond butter, eggs and sugar and mix everything until smooth, then add the almonds and the flour that was mixed with baking powder beforehand. Mix well and add the white chocolate chips, give the dough one more stir and voila, that’s it.
I always put around 2 tbs into one cupcake paper, it doesn’t overflow or crack when I bake it for 15mins.
Let your cupcakes cool down and meanwhile blend all the incredients for the frosting into a smooth and delightfully pink paste. Apply with a spoon or an icing bag (depending on how much time you’ve got and how important looks are).
They’re so easily and effortlessly made but taste so good that I’m always tempted to eat the whole batch 🙂 And they will make your kitchen smell all chocolatey and nice – always a big bonus.
PS: Should you not have any almond butter at hand substitute with an extra 2-3 tbs of normal butter.