Summery Bundt Cake with Blueberries, Blackberries and Peaches – Knuspersommer 2017

Knuspersommer 2017Long time no see! Of course, that’s not true for those of you who are following me on Instagram, where I’ve regularly shown you news from my kitchen or organic garden. However, on my blog I’ve been rather quiet in the last couple of weeks. I was very busy working for University and I am happy to say that I passed everything and can now enjoy my summer holidays! 🙂More leisure time means more time to bake – and, as it was my grandfather’s 87th birthday last week, I wanted to bake something to his liking. I know that he loves “Guglhupf” (Bundt Cake) and so I let him choose from three very different recipes. Obviously, this very summery Guglhupf is the one he chose. I made it after this recipe by Sarah from Das KnusperstĂĽbchen, a blog I absolutely enjoy following. There are so many fabulous recipes on it and so far I’ve never been disappointed by them – everything I baked according to Sarah’s recipes turned out to be delicious.Similarly, this Bundt Cake was a success. My grandfather ate three slices and was super happy. Therefore, I’ve decided to make this my post for “Knuspersommer 2017“. The ingredients are not only summery in taste but also seasonal at the moment, which I find especially nice. The berries (I added blackberries as my grandfather really likes them) were all freshly picked in my organic garden. Perfect, don’t you agree?

I wish you all a great summer – enjoy the sunshine and the wonderful things nature provides us with right now!

Best wishes,
Bettina.

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Blackberry Elderflower Frozen Yoghurt

DSC04013blog.jpgSome of you might have spotted it already – I had the pleasure of writing a recipe for a healthy dessert for Schweizer Gesundheitstage. You can find the post concerning my creation right here. And now, it want share it with you as well, in both English and German, of course.DSC03982blogDSC03861b.jpgDSC03994blogI looove blackberries and I am so happy to have them sweet and ripe in my garden at the moment. They’re not only delicious to eat, but also very healthy. In order to keep the whole dessert healthy, I reduced the amount of sugar to a minimum and substituted it partly with elderflower syrup. Additionally, I used muscovado sugar instead of white sugar und chose yoghurt over cream.DSC03875b.jpgDSC04007blog

This gives you a light and refreshing dessert you won’t have any remorse or regrets about. Enjoy and treat yourself!

Best wishes,
Bettina.DSC04001blog

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Blackberry Elderflower Frozen Yoghurt

serves 8
preparation time: 10 minutes
total time: 30-40 minutes (with an ice-cream-maker)

Ingredients:

  • 450g fresh blackberries
  • 90g muscovado sugar
  • 540g Greek yoghurt
  • a few drops of lemon juice
  • 3-4 tbsp. elderflower syrup
  • optionally: little powdered sugar

Preparation:

  1. Put the blackberries and the sugar into a small pot and bring to the boil. Then, let it simmer for about 10 minutes.
  2. Press the blackberries through a sieve into a bowl. If the mixture you get is very hot, put it into the fridge for a few minutes.
  3. Add yoghurt, lemon juice and elderflower syrup.
  4. Taste the mixture – depending on the sweetness of the blackberries you might want to add a bit of powdered sugar now. Be careful: Through the freezing process, the mixture will lose a bit of sweetness.
  5. Put the blackberry mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like. Tip: Of course, this recipe works also without an ice-cream-maker. Just put the mixture into the freezer and whisk every hour until the mixture is frozen.

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To get a printed version: Download the pdf. (Both English and German versions available!)

Blackberry Elderflower Frozen Yoghurt

Brombeer-Holunder-Joghurteis

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