Recipes in English

Healthier Cakes

There's no such thing as a healthy cake, there's still lots of sugar and fat. But these are healthier versions of our favorite classics: Lemon, Nut and Chocolate Cake. They're either vegan or have vegetables added. Give it a try, they are still sweet and yummy!

Lemon Cake

275 g Flour
50 g Honey
2 tsp Backing Powder
Juice and Zest of 1 Lemon
100 ml Canola Oil
125 g Applesauce 

Preheat oven at 350 degrees. Mix dry ingredients, then liquid ingredients in a seperate bowl. Mix all ingredients until just blended. Pour batter into a baking pan and bake for 20 minutes. Serve with Cashew Vanilla Topping and fresh berries. 

Pumpkin Spice Granola

Got some left over pumpkin spice syrup (recipe at the very bottom of this page)? Mix a few tablespoons into this crunchy pumpkin spice granola!

2 Cups Oats
¼ Cup Pumpkin Puree
3 tbsp. Pumpkin Spice Syrup
1/3 Cup Chopped Pecans
1/3 Cup Unsweetened Shredded Coconut
1/3 Cup Dried Cranberries
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. Mix oats, pumpkin puree and pumpkin spice syrup. Spread evenly on baking sheet. Bake for 15 minutes, toss mixture once or twice.
3. Mix pecans and coconut, roast in a pan over medium heat.
4. Stir pecans coconut and cranberries into roasted oats. Enjoy!

Light and Easy Yogurt Cake

This recipe has been sleeping in my recipe file for 13 years! Flipping through the pages last week it caught my eye and seemed like a wonderful idea for a weekend brunch. Well, the cake didn´t last through the weekend. It is delicious!

14 oz. Greek Yoghurt
3 Eggs
1/2 Cup Powdered Sugar
1 Lemon
2 Cups Flour
2 tbsp. Baking Powder
1/4 Cup Granulated Sugar
1/4 Cup Water
2 tbsp. Pistachios

Step 1-3
1. Combine egg yolks and powdered sugar. Beat until the mixture has a light yellow color.

2. Add yoghurt and lemon peel. Beat until the mixture has a smooth texture.

3. Beat egg white until stiff. Add powdered sugar and beat for another Minute.

Step 4
Step 5
4. Add sifted flour and baking powder and  mix all ingredients together. Do not over beat!
5. Pour into baking pan and bake at 350 degrees for 25 minutes until golden brown.

Step 6 + 7
6. Combine granulated sugar, water and 1 tbsp. lemon juice and cook for about 5 minutes.

7. Pour syrup over the cake when you pull it from the oven and sprinkle with pistachios.

This batter is a great substitute for a pound or yellow cake. You can easily make a fancy cake out of it by cutting layers and adding frosting.

Tea Cake
Inspired by

I never got used to the overly sweet and colorful American birthday cakes. A typical German birthday cake would be a marble cake, no icing, no chocolate chips, but candles. Bundt cakes (Guglhupf as we call it in German) followed by apple and cheesecake are probably most common in Germany.
This became my new favorite bundt cake recipe the minute I put the heavenly smelling cake into the oven. It makes a great birthday cake or just a simple cake to enjoy with a good cup of tea.

Step 2

1 Cup Butter
5 tbsp. Black Leaf or Fruit Tea
1/2 Cup Sugar
1 tsp. Ground Vanilla Bean
5 Eggs
1 1/4 Cups Flour
3/4 Cup Cornstarch
2 tsp. Baking Powder
5 tbsp. Heavy Cream

Step 3

1. Preheat oven to 350 degrees. Greae and flour bundt cake pan.
2. Melt butter and add tea leaves. Cook for 3 minutes then let mixture cool down for 30 minutes.
3. Strain butter, squeeze tea and remove leaves. Then mix with sugar, vanilla bean and eggs.
4. Add other ingredients. Mix all ingredients and fill cake pan.
5. Bake for about 45 minutes. Let cake cool down. Remove pan and sprinkle with powdered sugar.

My favorite tea flavors for this cake are Vanilla Chai and Earl Grey.
If you´d like to add a glaze, infuse the glaze with the tea yu used or try and orange or chopped walnut glaze. 

Pumpkin Spice Syrup

1 ½ Cup of Water
1 ½ Cup of Sugar
4 Cinnamon Sticks
1 tsp. Ground Nutmeg
½ tsp. Ground Ginger
½ tsp. Ground Cloves
¼ Pumpkin Puree

1. Dissolve sugar in hot water over medium heat.
2. Add cinnamon sticks, spices and pumpkin puree. Cook down until mixture has reached syrup texture.
3. Remove cinnamon sticks. Strain syrup.  Keep at room temperature.

Add allspice, cardamom or vanilla for your very own pumpkin spice mix.
Keep cinnamon sticks and reuse to flavor coffee. Steep stick in hot coffee. For decorative purposes don’t remove before serving.




  1. The yogurt cake looks delicious! How long is it good for? I assume you should refrigerate it?

  2. Yes, the yogurt cake is better kept in the refrigerator up to 3 days. It didn't last that long in my household ;-)