A slice of German apple and rhubarb marzipan cake

German apple cake or rhubarb coffeecake with marzipan

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The German apple cake or rhubarb cake ((Apfelkuchen or rhabarbakuchen) is a classic teatime treat, or Kaffe und Kuchen o’clock as it’s called there.

This recipe I’m sharing is a keeper as you may find out. It calls for basic ingredients and yet the result is a decent classic Apfelkuchen (German apple cake), with rhubarb if affinities, which shows how versatile it is.

A slice of German apple and rhubarb cake

German apple and rhubarb cake @Credit: Nada Kiffa

German’s baking tradition

I realised that Germans have a thing for streusel toppings in cakes and tarts. In fact, there is a myriad of baked goods having this crumbly mix as a topping but also the same dough will be the base of the tart.

I usually enjoy any fruit tart topped with streusel topping. When fresh berries are in season. All bakeries would have different tarts-pies or trays to be sold cut into bars.

In a spring day, I keep this cake over the counter for a couple of days. In a summer day, I’d suggest you put it in the fridge and take it out 30 min before serving.

Let’s get baking!

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German apfelkuchen (or rhabarbakuchen)

The German coffeecake with a layer of crumble is a very versatile cake. While the classic apple version is very common accross Germany, the seasonal fruits are easily used as a substitute. My other favourite version has to be the rhubarb cake with a marzipan-enriched crumble. Heaven!

Cake mix

  • 115 gram caster sugar
  • 115 gram butter (soft, at room temperature)
  • 160 gram flour (sifted)
  • 2 eggs (standard size)
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tsp ground ginger (or cinnamon)

Fruit mix

  • 3 apples (or 3 stalks of rhubarb)
  • 1 tbsp lemon juice
  • 2 tbsp caster sugar (1 extra tbsp if using rhubarb)

Crumble

  • 160 gram flour (substitute ¼ with marzipan 50/50)
  • 85 gram butter (in cubes)
  • 85 gram brown sugar (demerara will do)
  • ½ TSP mixed spices (or vanilla sugar for flavour)
  1. Watch me make the cake on my YouTube channel:

 


Ultimate healthy banana bread

Ultimate No added-sugar banana bread

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Are you looking a -sort- of guilt-free banana cake? I’ve got you covered!

My ultimate healthy banana cake.

Ingredients

For 26 cm long cake loaf pan/ Temp: 170 C/ Baking time: 50 min

– 3 very ripe bananas (400 to 450 g )
– 200 g who wheat flour or 50%-50% to white
– 80 g hazelnut powder
– 120 ml milk (hazelnut, soja, coconut, almond)
– 2 eggs, medium-size
– 60 ml d’argan, hazelnut or coconut oil
– 1 tsp cinnamon
– 1 tsp vanilla sugar
– 1/4 tsp salt
– 6 g baking powder
– 1/4 tsp bicarb.
– 80 -100 g chocolate chips

Preparation

Watch for instruction following this link or just click on the video:


Moroccan dried fava beans cooked in a silky and lemony sauce and topped with aged preserved lemon

Moroccan dried fava beans in chermoula – Foul mengoub

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Moroccan dried  fava or broad beans recipe in a thick silky sauce is a frugal vegan/vegetarian dish served in winter during lunch time. Whilst it’s meant to be a cooked salad or starter, I personally started serving it as a main dish.

The Arabic name is telling

Some of us call it foul mengoub due to the way how we eat it from the top: you have to discard the skin as you suck the soft and buttery inside as you go. There is a bit of multitasking there but basically your palace receives the thick sauce before you get the inner bit of the fava bean, which is generally bland. So it’s a perfect pairing exercise.

Moroccan dried fava beans cooked in a silky and lemony sauce and topped with aged preserved lemon

Moroccan dried fava beans. Credit @Nada Kiffa

Moroccans love fava beans

We are massive consumers of fava or broad beans and we have recipes for them depending on their freshness as well as calibre. By the end of the broad beans season, bigger calibre with the thick skin that no one would cook in its fresh green state will be dried.

The downer about this dish (apart from flatulence) is that it’s best served hot after its cooked. Like many pulses, it looses in greatness if reheated.

Moroccan dried fava bean in chermoula

Moroccan dried  fava or broad beans recipe in a thick silky sauce is a frugal vegan/vegetarian dish served in winter during lunch time. Whilst it's meant to be a cooked salad or starter, I personally started serving it as a main dish.

  • 200 gram fava or broad bean with skin on (pre-soaked and precooked until 90% done)
  • 1 tomato (seeded and grated or skinned and finely chopped)
  • 1 onion (yellow or brown, medium-size, finely chopped)
  • 1 bunch of coriander (small, chopped)
  • 1 tbsp parsley leaves (chopped)
  • 1 tbsp tomato paste
  • 3 garlic cloves (grated or chopped)
  • ½ preserved lemon (seeds out)
  • 1 tbsp salt (or to taste)
  • ¾ tsp cumin (ground)
  • 1 tbsp paprika (sweet)
  • 1 tbsp harissa (mild, to taste)
  • 4 tbsp extra virgin olive oil
  1. Watch the video here

 


Slow-cooked beef tongue Moroccan style

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Moroccans have 2 majors ways of cooking the tongue: steam and serve with salt and cumin or cook it “mchermel-style”. The latter dish is bolder and there are days where I can’t just have it any other way.

 

Slow-cooked Moroccan beef tongue. – Credit @Nada Kiffa

Can I convince you to give this recipe a go? You could be fighting off with your brain which command you to feel squeamish about tongue or any offal for that matter.

If you like pulled meat, tender and falling off the bone, then Moroccan slow-cooked tongue fits the bill.

 

Ways of cooking Moroccan beef tongue recipe

Moroccan beef tongue recipe required slow-cooking in a dutch oven (2 hours), a well sealed Tangia-style clay urn (up to 4 hours) or a pressure cooker (1 hour).

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Moroccan slow-cooked beef tongue

  • 1 kg tongue (beef's tongue, trimmed)
  • 2 tbsp coriander (chopped)
  • 3 garlic cloves (grated or crushed )
  • 1 onion (Spanish or brown, small, chopped)
  • 1 tomato (grated and only pulp kept)
  • 1 tsp ground ginger (or slightly more)
  • ½ tsp turmeric
  • 1 tbsp sweet paprika (paprika paste will do)
  • 1 tbsp tomato paste
  • 1 tsp harissa (to taste, optional)

For finishing and garnishing

  • green olives
  • ¼ preserved lemon (only the skin/rind)
  • 1 ½ tsp white vinegar
  1. Watch the video for all steps to cook Moroccan beef tongue with chermoula

Moroccan slow-cooked beef tongue keeps well in the freezer. 

You could also substitute the tongue for oxtail or the neck. They require less cooking time and are equally flavoursome.