This delightful Swiss breakfast bowl harmoniously combines creamy oats, fresh fruits, and nuts for a nourishing and flavorsome start to your day.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Bircher Muesli Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings Oct 17, 2025 Last updated: This recipe may contain affiliate links About the Recipe Bircher Muesli will always hold a special place in my heart—it’s one of those timeless Swiss staples that feels as nourishing as it is nostalgic. While most people think of it strictly as a breakfast dish, growing up in a Swiss household, we’d often have a good “Birchi” for supper on hot summer nights when no one felt like cooking. Just like my Baked Apples , it’s one of those recipes that proves how comforting simple, wholesome ingredients can be. Made with soaked oats, grated fruit (apple is a must!), and a mix of nuts, yogurt, or cream, this muesli is endlessly flexible. Sometimes, I swap part of the oats for a bit of my Homemade Granola to add extra texture and a hint of crunch. It’s a subtle twist, but it brings that cozy, toasty flavor I love, and other times I mix in whatever fruit I have on hand—plums, of course, reminding me of my Swiss Plum Tart (Wähe) , which is another late summer favorite. Whether you’re enjoying it chilled on a sunny morning or as a light evening meal, Bircher Muesli is one of those quietly perfect recipes—healthy, easy, and filled with little moments of joy in every bite. SKIP TO RECIPE CARD SKIP TO VIDEO No cooking required – Perfect for summer mornings or evenings when you want something fresh without turning on the stove. Customizable – Use whatever fruits, nuts, or dairy/non-dairy options you have on hand. It’s endlessly adaptable! Naturally nutritious – Full of fiber, healthy fats, and vitamins to start (or end) your day with energy and balance. Great for meal prep – Make a big batch and enjoy it for days. It only gets better as the flavors meld together. A nostalgic Swiss favorite – Rooted in tradition, this recipe brings a bit of alpine comfort to your kitchen. What You'll Love Can I adjust the sweetness? Yes! The recipe includes 3 tablespoons (35g) of sugar, which gives it a gentle sweetness that complements the fruit without overpowering it. If your fruit is very ripe or naturally sweet (like bananas or summer berries), you might want to reduce the sugar slightly. Prefer a sweeter version? Add a drizzle of honey or maple syrup just before serving instead. Do I have to use whipped cream? Not at all. While whipped cream gives a rich, traditional texture, plain yogurt (dairy or non-dairy) works beautifully and adds a tangy contrast. You can also use a mix of yogurt and cream if you’d like to lighten it up without losing that creamy feel. Can I prepare it ahead of time? Yes! Bircher muesli is ideal for overnight prep. Simply mix everything together (except very delicate fruit like bananas or berries), refrigerate, and give it a quick stir before serving. Add soft fruits just before eating to keep them fresh. What fruits work best? Crisp apples are the classic choice, but plums, apricots, oranges, and berries all shine here. Use what’s in season or what you love. A mix of textures and flavors makes the bowl extra satisfying. Can I make it dairy-free? Absolutely. Swap whipped cream for coconut cream or dairy-free yogurt, and use your favorite plant-based milk. It’s just as creamy and satisfying! Frequently asked Questions Ingredints Explained Ingredients 150g rolled oats (1½ cups) 100g hazelnut meal or almond meal (1 cup) 35g granulated sugar (3 tablespoons) 180g whipped cream – or plain yogurt for a lighter option (¾ cup) 120ml milk (½ cup) 300–400g mixed fresh fruit, chopped (about 2 cups) – apples, plums, apricots, berries, bananas, oranges, or whatever’s in season Juice of ½ lemon , freshly squeezed NEWSLETTER SIGN-UP Preparation Making a Bircher Muesli is so straight forward and easy, there is really nothing to it. Combine the dry base In a large mixing bowl, stir together: 1½ cups (150g) rolled oats 1 cup (100g) hazelnut meal (or almond meal) 3 tablespoons (35g) granulated sugar Add the liquids Pour in: ¾ cup (180ml) whipped cream or plain yogurt ½ cup (120ml) milk Stir well until everything is fully combined and the oats are well-coated. Rest and hydrate Cover the bowl and let the mixture rest in the fridge for at least 30 minutes, or overnight for best texture. The oats will absorb the liquid and soften into a creamy consistency. Add the fruit Right before serving, fold in: 2 cups (about 300–350g) chopped fruit of your choice (e.g., apples, plums, apricots, berries, bananas, oranges, or a mix) A squeeze of fresh lemon juice to brighten the flavors and prevent browning of fruits like apples and bananas. Taste and adjust Give your muesli a taste. Add a touch more milk if it feels too thick, or a drizzle of honey/maple syrup if you'd like it sweeter. Serve and enjoy Spoon into bowls and enjoy immediately—or refrigerate for a cool, satisfying breakfast, snack, or even a light supper. I personally like to eat it when it is freshly made, but if you do make it ahead of time, just be aware that it will thicken slightly. If you like a smoother texture, just add a little more milk and give it another stir. I certainly hope you enjoy this as much as I do! Word of warning, it is hard to stop eating once you start! Bon ap! 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This Swiss pie from the Alps is a delicious combination of buttery pie crust filled with a sweet caramel nut mixture. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Nusstorte (Swiss Nut Tart) Prep Time: 15 Minutes Cook Time: 1h15 minutes Serves: 10-12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’m so excited to share one of my all-time favorite Swiss desserts: Nusstorte —a nut-filled tart that's rich, buttery, sticky, chewy, and completely unforgettable. If you’ve tried my Hazelnut Croissants , Honey Nut Macarons , or even my humble Nussmakronen , then you already know I have a soft spot for nutty desserts. But this one? This is the queen of them all. Nusstorte (which literally means “nut tart”) is a beloved classic from Switzerland, traditionally made with a shortcrust base and a luscious filling of caramelized nuts, honey, and butter. Growing up in Canada but born in Switzerland, food was one of the main ways we stayed connected to our roots. My mom, an incredible cook, filled our table with Swiss home-cooked meals, but there were certain treats—like Nusstorte—that only made appearances when someone brought one back from a trip or sent it in the mail. I can still remember how carefully we’d divide it up, each of us savoring our small slice like gold. It was so good I dreamed of having a whole tart to myself—and that’s when I decided I’d have to learn to make it. And honestly? I’m glad I did. Because now, this recipe brings that same joy to my kitchen, with a bit of my own twist. The crust is golden and crisp, while the filling is sweet and gooey, packed with buttery nuts and just enough chew to make you slow down for every bite. Whether you enjoy it as a holiday dessert, a Sunday treat, or something to gift to someone special, this Nusstorte is a little slice of Swiss comfort—and I hope it becomes one of your favorites too. SKIP TO RECIPE CARD SKIP TO VIDEO Rich, Caramelized Filling : The caramelized walnut filling is decadent and nutty, creating a satisfying, flavorful bite that’s both sweet and slightly earthy. Perfect for Celebrations and Gifting : This tart is a traditional Swiss treat that’s often enjoyed for special occasions, making it a unique and thoughtful gift or centerpiece for gatherings. Long Shelf Life : Engadiner Nusstorte stays fresh for days, making it a great make-ahead dessert that gets even better with time as the flavors meld. Delicate, Buttery Crust : The tender, buttery crust pairs beautifully with the rich filling, offering a balanced contrast in texture that enhances each bite. Authentic Taste of Switzerland : Engadiner Nusstorte brings a traditional Swiss flavor profile to the table, letting you experience a taste of the Alps from home. Versatile Serving Options : Enjoy it plain, with a dusting of powdered sugar, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch. What You'll Love What is Engadiner Nusstorte? Engadiner Nusstorte is a traditional Swiss nut tart from the Engadine region, filled with caramelized walnuts encased in a buttery, pastry crust. It’s known for its rich flavor and unique texture. Can I use other nuts instead of walnuts? Walnuts are traditional in this tart and provide a rich, slightly bitter taste that complements the caramel. However, you can substitute with pecans or hazelnuts (which I do because I prefer it), although the flavor will vary slightly from the walnut version. How should I store Engadiner Nusstorte? This tart can be stored at room temperature in an airtight container for up to a week. It also freezes well, allowing you to enjoy it over a longer period—just thaw before serving. Can I make the tart crust with store-bought dough? Yes, a store-bought shortcrust pastry can be used to save time. However, homemade crust is traditional and adds to the authenticity of the tart. Is Engadiner Nusstorte best served warm or cold? Engadiner Nusstorte is typically served at room temperature, allowing the caramel and nuts to set and creating a perfect slice. You can also enjoy it slightly warm with a dollop of whipped cream. Frequently asked Questions Ingredints Explained Ingredients Dough 360g (3 cups) pastry flour 170g (¾ cup) unsalted butter, softened 100g (½ cup) granulated sugar 1g (¼ tsp) salt 5ml (1 tsp) maple syrup 2 large eggs Filling 360g (3 cups) mixed nuts (such as almonds, hazelnuts, pecans), roughly chopped 100g (½ cup) granulated sugar 15ml (1 tbsp) water 113g (½ cup) unsalted butter 1g (¼ tsp) salt 120ml (½ cup) maple syrup 120ml (½ cup) honey Egg Wash 1 large egg 15ml (1 tbsp) water 6g (½ tsp) sugar 1g (¼ tsp) salt NEWSLETTER SIGN-UP Preparation The making of this wonderful pie requires a few key steps, but believe me, they are all very worth the time. Start by mixing together the butter, sugar and salt in a large mixing bowl. Mix until you have a smooth creamy mixture. Add in the eggs and maple syrup. When all is well blended, kneed in the pastry flour one cup at a time. You can use All-Purpose flour if this is all you have, I just find the pastry flour makes the crust extra delicate and flaky. I like to use my hands to knead the dough. I find that there is something truly special about kneading dough by hand. While many people might prefer the convenience and speed of using a stand mixer, I believe that there are a number of benefits to the old-fashioned approach of using your own two hands to work the dough. First and foremost, kneading dough by hand allows you to really connect with the process of dough-making. There's a certain satisfaction that comes from feeling the dough beneath your fingers, gradually transforming from a sticky, shapeless mass into a smooth, elastic ball. In addition to being a satisfying experience, kneading dough by hand can also help you develop a deeper understanding of the dough itself. By feeling the texture of the dough as you work it, you can learn to recognize the right consistency and adjust your recipe accordingly. This level of intuition can be harder to achieve when relying on a machine to do the work for you. Once your dough is made. Place the dough in the fridge for a minimum of 1 hour . When your dough has almost completely chilled, you can prepare the pie filling. Heat your oven to 300F . Spread your nuts onto a baking sheet. Traditionally, this pie is made using walnuts. I personally have a bit of an allergy towards walnuts to I like to use a different mixture for my pie. I use one cup of each of the following: almonds, hazelnuts and pecans. You can keep it traditional or experiment and use whatever nuts you like. Roast the nuts in the oven for approximately 10 minutes . Remove the nuts from the oven and let cool until they are cool enough to handle (approximately 10 minutes ). Transfer nuts to a cutting board and roughly chop them. Place nuts into a large mixing bowl. Next, it is time to prepare the caramel filling. In a saucepan, heat the sugar and water over medium-high heat. Lightly stir mixture around to help dissolve the sugar crystals. Then once melted, do not stir too often, only give the pan a swirl from time to time letting the mixture caramelize. This is the part that gives the pie it's deep caramel flavor. You want the sugar to become a golden brown. Once you have achieved this, remove the mixture from the heat and add in your butter. Stir butter into the warm mixture until all the butter has melted. Add in the maple syrup and salt and put it back on the heat for approximately 5 minutes stirring often. When your golden syrup is ready, pour it over your nut mixture and mix well until all nuts are well coated. Pour in the honey and mix again. Now that your filling is prepared it is time to roll out your dough. Remove the dough from the fridge, place on a well floured surface and separate into two pieces. Make one slightly larger than the other as the larger one will be used for the bottom crust and the smaller for the top covering. Prepare your pie pan by greasing it lightly with butter and dusting it with flour so that the crust does not stick. I suggest using a deep pie dish as you want enough room for the filling. I like using a spring form because it is deep and I find it the easiest to remove the pie afterwards. Use a rolling pin to roll out the dough so that the larger one is the right size to cover the base and sides of your pie pan. The dough should be approximately 3-4mm thick. When the bottom of your pie shell is in place scoop the filling in and press it down so that it is nice and compact. Next roll out the smaller dough ball to create the pies cover. Pinch the sides together along to top edge. Decorate the top as you like. I like to poke the top with a fork in a few places, just to let steam have a chance to escape while baking. Heat the oven to 350F . And prepare your egg wash. Mix egg, water, sugar and salt in a small bowl. Use a pastry brush to brush the top of the pie with your egg wash. This will give the pie a nice golden crust. When your oven is at the right temperature, place your pie inside and bake for 1h-1h15 minutes . You will know when the pie is ready when the crust is golden. Remove the pie from the oven and let cool on a cooling rack. I like to let the pie cool completely before cutting into it, but if you are in a rush to try it I would say let it cool for a minimum of 30-40 minutes before serving. I really hope you enjoy this pie as much as I do! Let me know in the comments if you have tried it. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This delectable babka promises a delightful swirl of flavors with the sweet essence of ripe apples with the rich, almond flavor of marzipan.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Apple Marzipan Babka Prep Time: 20 minutes Cook Time: 40 minutes Serves: 10-12 Servings Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe Kicking off the week with something cozy, a little sweet, and full of fall charm — meet my Apple Marzipan Babka. If you’ve tried my Pumpkin Spice Babka , you already know how much I love a beautifully twisted loaf that’s soft, swirly, and full of flavor. This one takes a slightly more alpine path, drawing inspiration from two of my other favorites: my Apple Hazelnut Galette , with its nutty, buttery base, and my Swiss Apple Wähe , a comforting classic that celebrates the apple harvest in the most delicious way. This babka layers tender diced apples and rich marzipan into a soft, enriched dough, creating a cozy, not-too-sweet bake that’s perfect for fall mornings (or really, any time the craving hits). The marzipan melts into the folds, adding that subtle almond warmth that pairs so well with the apples. It’s a nod to my Swiss roots and a little reminder that simple, quality ingredients really do shine. If you’re into bakes that look impressive but feel like a warm hug, this one’s for you. Let’s get that dough rising! SKIP TO RECIPE CARD SKIP TO VIDEO A cozy twist on classic babka – Instead of the usual chocolate or cinnamon filling, this version features juicy apples and rich, nutty marzipan — a flavor combo that feels both nostalgic and a little unexpected. Soft, pillowy dough – Thanks to the enriched base (milk, eggs, and butter), the dough bakes up tender with just the right amount of structure to hold all that filling. Perfect for weekend baking or gifting – It’s a little bit of a project, but totally worth it. Plus, it looks gorgeous sliced — swirled layers and a glossy finish from the simple syrup. Naturally sweet, no need for icing – The syrup glaze gives it that beautiful shine and just enough sweetness without needing a frosting. Versatile and freezer-friendly – Leftovers freeze beautifully, and the filling can be customized with pears, almonds, or a hint of cardamom if you want to switch things up. What You'll Love Can I use instant yeast instead of active dry yeast? Yes, you can substitute the same amount (7 g) of instant yeast and skip the blooming step — just mix it directly into the flour. What kind of apples work best? Cortland apples are great because they hold their shape without becoming mushy, but you can also use Honeycrisp, Gala, or Granny Smith if you prefer a bit of tartness. Is there a substitute for marzipan? You can try almond paste for a similar nutty flavor, though it’s a bit less sweet and slightly grainier. If you’re avoiding nuts, you could skip it and increase the apples slightly, but it will change the richness of the filling. How do I know how much flour to use? Start with 455 g (3½ cups) and add more only as needed while kneading — the dough should be soft, slightly tacky, but not sticking to your hands. The final amount often depends on humidity and your flour. Why use a sugar syrup instead of a glaze or icing? The sugar syrup helps lock in moisture and gives the loaf a beautiful sheen without overpowering the filling. It also keeps the babka soft for days. Can I make this ahead of time? Yes! You can make the dough the day before and let it rise overnight in the fridge. Let it come to room temperature before shaping and baking. Baked and cooled babka also freezes really well — just wrap tightly and defrost at room temp. Do I need a stand mixer to make this? Nope — you can knead the dough by hand. It’ll take a bit longer, but it’s totally doable and pretty satisfying too. Frequently asked Questions Ingredints Explained Ingredients For the Dough: 240 g warm milk (1 cup) 7 g active dry yeast (2¼ tsp or 1 packet) 100 g granulated sugar (½ cup) 455–520 g all-purpose flour (3½ to 4 cups) 3 g salt (½ tsp) 115 g unsalted butter, softened (½ cup) 2 large eggs For the Filling: 300–350 g apples, peeled, cored, and diced (about 2–3 medium apples, e.g., Cortland) 100 g granulated sugar (½ cup) 2.5 g ground cinnamon (1 tsp) 100 g marzipan, grated (1 cup loosely packed) For the Syrup: 120 g water (½ cup) 100 g granulated sugar (½ cup) NEWSLETTER SIGN-UP Preparation Creating an Apple and Marzipan Babka involves a few steps, including making the dough, preparing the filling, and assembling the babka. I have broken this recipe up into easy to follow steps to make it less intimidating. 1. Prepare the Dough: In a bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the yeast mixture, sugar, 3 1/2 cups of flour, salt, butter, and eggs. Mix until it forms a dough. Knead the dough on a floured surface for about 5-7 minutes, adding more flour as needed, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size. 2. Prepare the Filling: In a bowl, mix the diced apples, sugar, and cinnamon. Set aside. Grate the marzipan and set it aside. 3. Assemble the Babka: Roll out the dough on a floured surface into a large rectangle. Spread the grated marzipan evenly over the dough, leaving a border around the edges. Evenly distribute the apple mixture over the marzipan. Roll the dough tightly from one of the longer edges, creating a log. Using a sharp knife, cut the log in half lengthwise, exposing the layers. Twist the two halves together, creating a braided effect. Place the twisted dough into a greased loaf pan. 4. Bake: Preheat the oven to 350°F (175°C). Bake the babka for 40-50 minutes or until it's golden brown and sounds hollow when tapped on the bottom. While the babka is baking, prepare the syrup. In a small saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer until the sugar dissolves. When the babka is done baking, brush the syrup over the top while it's still warm. 5. Cool and Serve: Allow the babka to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Enjoy your delicious Apple and Marzipan Babka! *tip, try it with vanilla icecream when still slightly warm, it'll make you reconsider apple pie. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Churro Sandwich Cookies Prep Time: 25 minutes + chill time Cook Time: 12–14 minutes Serves: 8-10 Sandwiches Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve been here a while, you already know I have a soft spot for cozy spices-especially the warm, baking spice kind. Whether it’s my Pumpkin Spice Cookies in the fall, Pfeffernüsse around the holidays, or that Cacao-Spiced Bundt Cake that somehow tastes like a hug, these flavors always seem to find their way into my kitchen. And while I usually lean into these blends when the weather gets chilly, I’ve been playing with ways to bring those same comforting vibes into summer-just in a cooler, more playful way. That’s where these Churro Cookie Sandwiches come in. They’ve got all that cinnamon-sugar magic you’d expect from a churro, but instead of being warm and fried, they’re sandwiched around either a whipped cinnamon cream filling or a scoop of ice cream (with caramel swirls if you’re feeling fancy). Crispy, creamy, cozy, and cold-all at once. The idea was sparked by a spice blend I helped dream up last year, the Cacao-Maple Mélange, a cozy little mix that opened the door to blending familiar flavors with something a bit unexpected. That same spirit inspired this recipe. It’s nostalgic and fun, with just enough of a twist to keep things interesting. I hope you love them as much as I do, whether you go the ice cream route or keep it classic with the spiced cream filling, these are pure summer joy with a cozy heart. SKIP TO RECIPE CARD SKIP TO VIDEO All the cozy churro vibes without the need for a deep fryer. Make-ahead friendly — great for parties, picnics, or just because Tuesdays need a little joy too. Customizable — swirl in caramel, sprinkle sea salt, dip in chocolate… make them your own! Kid and adult approved — seriously, these disappear fast. Picture-perfect — the cinnamon sugar sparkle + creamy filling make them an instant star in your feed or at your table. What You'll Love Can I make the churro cookies ahead of time? Yes! You can bake the cookies 1–2 days ahead. Store them in an airtight container at room temperature. Wait to assemble the sandwiches until just before serving for the best texture. What’s the best ice cream flavor to use? Vanilla bean, dulce de leche, cinnamon swirl, or even chocolate work beautifully. A swirl of caramel or a pinch of sea salt mixed into the ice cream can take it to another level. How do I keep the sandwiches from getting too hard in the freezer? Let the assembled sandwiches sit at room temperature for about 5 minutes before biting in. It softens the ice cream just enough for that perfect creamy texture. Can I make this without piping the cookie dough? Absolutely. For a more rustic (but equally delicious) look, roll the dough into small balls and flatten slightly before baking. What if I don’t have Selefina’s Cinnasational Spice Blend? You can easily mix your own using cinnamon, nutmeg, a touch of allspice, and a pinch of cloves. (Check the substitution note at the end of the recipe for exact amounts!) Can I fry the churro cookies instead of baking? You could! But for this recipe, baking keeps the cookies sturdier and sandwich-friendly without getting greasy or too soft. Frequently asked Questions Ingredints Explained Ingredients For the Churro Cookie Rounds: 1 cup (226 g) unsalted butter, softened ¾ cup (150 g) granulated sugar ½ cup (110 g) light brown sugar 1 large egg 2 tsp vanilla extract 2 ¼ cups (280 g) all-purpose flour 1 tsp baking soda ½ tsp salt 1 ½ tsp Selefina Cinnasational Spice Blend (See note in the recipe for substitution) Cinnamon Sugar Coating: ⅓ cup (65 g) granulated sugar 1 tsp Cinnasational Spice Blend Cinnamon Vanilla Cream Filling: ½ cup (113 g) unsalted butter, softened 2 tbsp cream cheese, softened (optional, adds tang and structure) 1½ cups (180 g) powdered sugar, sifted 1 tsp vanilla extract or paste 1–2 tsp Selefina’s Cinnasational Spice Blend Pinch of salt 1–2 tsp milk or cream (only if needed for texture) Ice Cream Filling (substitute filling): 1 pint (475 ml) vanilla bean ice cream or dulce de leche Optional: swirl in some extra caramel or a pinch of sea salt NEWSLETTER SIGN-UP Preparation 1. Make the Cookie Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add the egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, salt, and Cinnasational Spice Blend . Add dry ingredients to the wet and mix just until incorporated. Chill dough for 1 hour to firm up. 2. Shape & Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Roll dough into balls (~1½ tbsp each) and flatten slightly. For perfect spirals, pipe the dough in tight circles using a piping bag with a star tip (pipe before chilling or the dough will be too firm). Bake for 10–12 minutes or until the edges are set and centers look just barely done. Let cool for 5 minutes on tray, then transfer to wire racks. 3. Cinnamon Sugar Coating: While cookies are still slightly warm, toss or sprinkle generously with the cinnamon-sugar mix. 4. Assemble: Let cookies cool fully. Pipe on a layer of creamy filling (see instructions below) or Scoop ice cream and sandwich between two cookies. Wrap in parchment and freeze again for 20 minutes before serving for best texture. How to Make the Cinnamon Vanilla Cream Filling: Beat the butter (and cream cheese if using) until light and fluffy, about 2 minutes. Add powdered sugar gradually, mixing on low at first to avoid clouds. Add vanilla, spice blend, and a pinch of salt. Beat on high for another 1–2 minutes, until light, creamy, and pipeable. If it’s too stiff, add milk ½ tsp at a time. If it’s too soft, add a bit more powdered sugar. To Use: Pipe a generous swirl onto one churro cookie and press another on top. Let them sit at room temp for about 30 minutes to firm up, or chill to speed it up. How to Make Perfect Ice Cream Rounds: Line a small baking sheet with parchment paper. Soften your ice cream slightly at room temperature until scoopable but not melty. Spread the ice cream about 1 to 1½ inches thick across the parchment. Swirl in the caramel and sea salt now—use a spoon to gently ripple it through without fully blending. Freeze the tray until firm again (about 2 hours or overnight). Once solid, use a round cookie cutter (the same size as your cookies) to punch out perfect disks of ice cream. Sandwich immediately between cookies or wrap and freeze for later assembly. Spice Blend Substitution Note: If you don’t have Selefina’s Cinnasational Spice Blend , you can mix: 1 tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground nutmeg ⅛ tsp ground cloves Adjust to taste if you prefer a spicier or more mellow flavor! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This loaf combines the tartness of frozen cranberries with the bright, citrusy flavor of oranges.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Orange Cranberry Loaf Prep Time: 15 minutes Cook Time: 60 minutes Serves: 8-10 Slices Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about the pairing of citrus and berries that just feels right—especially when the temperatures drop and you're craving something bright and cozy. This Cranberry Orange Loaf delivers exactly that: a tender, buttery crumb infused with the warmth of orange zest and juice, punctuated by the tart burst of cranberries in every bite. It shares the soft elegance of my Orange Poppy Seed Loaf , but leans into bolder, wintery flavors, much like the contrast of sweetness and depth in my Chocolate Pumpkin Zebra Loaf . If you loved the caramelized topping of my Cranberry Pecan Turnover Cake , you’ll find a similar sense of comfort here—but in a simpler, sliceable form that’s just as welcome at brunch as it is with a mug of tea. Finished with an optional citrus glaze for a little sparkle and shine, this loaf is proof that a humble bake can still feel special. SKIP TO RECIPE CARD SKIP TO VIDEO Bright and Zesty : The fresh orange zest and juice bring a burst of sunshine to every slice. Perfectly Balanced : Tart cranberries cut through the sweetness just enough to keep it from being overly rich. Pantry-Friendly : Uses basic ingredients you likely already have at home—with frozen cranberries as an easy seasonal staple. Moist, Tender Crumb : Thanks to the yogurt, this loaf stays soft and luscious for days. Versatile : Serve it as a holiday brunch treat, a midday pick-me-up, or even as a lightly sweet dessert. What You'll Love Can I use fresh cranberries instead of frozen? Absolutely! Fresh cranberries work perfectly. Just give them a quick rinse and dry—no need to thaw or cook them ahead of time. Can I swap out the yogurt? Yes! Sour cream is a great substitute, or even Greek yogurt if you prefer a bit more tang. Does the loaf need the glaze? Not at all! The glaze adds an extra citrus punch and a little sweetness, but the loaf is flavorful enough to stand on its own. Can I make this ahead? Yes! It keeps beautifully at room temperature for 2–3 days when wrapped well, or up to a week in the fridge. It also freezes like a dream. How sweet is it? This loaf strikes a lovely balance—it’s sweet enough for a dessert, but not overly sugary, making it just as at home on a breakfast or brunch table. Frequently asked Questions Ingredints Explained Ingredients For the Loaf: 190g (1½ cups) all-purpose flour 4g (1 tsp) baking powder 3g (½ tsp) baking soda 3g (½ tsp) salt 113g (½ cup) unsalted butter, softened 200g (1 cup) granulated sugar 2 large eggs Zest of 2 oranges 60ml (¼ cup) fresh orange juice 120g (½ cup) plain yogurt 5ml (1 tsp) vanilla extract 150g (1½ cups) frozen cranberries For the Optional Glaze: 120g (1 cup) powdered sugar 30–45ml (2–3 tbsp) fresh orange juice NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the orange zest, orange juice, yogurt, and vanilla extract. Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix. Gently fold in the frozen cranberries. They will release their juices as they bake, creating a beautiful marbled effect. Pour the batter into the greased loaf pan and spread it out evenly. Bake in the preheated oven for about 50-60 minutes , or until a toothpick or cake tester inserted into the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If desired, prepare the glaze by whisking together the powdered sugar and fresh orange juice until you reach your desired consistency. Drizzle the glaze over the cooled cranberry orange loaf. Once the glaze has set, slice and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Soft, golden pull-apart bread brushed with garlic herb butter - a festive, aromatic wreath perfect for sharing at any holiday gathering.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Herby Pull-Apart Bread Wreath Prep Time: 20 minutes Cook Time: 20 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something so comforting about baking bread during the holidays — the smell of yeast, butter, and herbs wrapping the kitchen in warmth. This Herby Pull-Apart Bread Wreath takes that cozy feeling and turns it into a showstopping centerpiece — soft, golden rolls brushed with garlic herb butter, shaped into a wreath that’s perfect for sharing. If you love traditional Swiss breads, this recipe feels like a festive cousin to my Zopf — that classic braided Sunday loaf - and the charming Grittibänz , those whimsical little bread figures often baked for St. Nicholas Day. For something fun and family-friendly, you might also enjoy my Hedgehog Bread , another pull-apart favorite that brings a touch of playfulness to the Easter table. Whether you’re serving this wreath with baked brie, alongside soup, or as part of a holiday brunch spread, it’s a beautiful reminder that bread has a way of bringing people together - one warm, buttery piece at a time. SKIP TO RECIPE CARD SKIP TO VIDEO It looks stunning but comes together with simple pantry ingredients. The dough bakes up soft and pillowy with a buttery, herby crust. Perfect for pairing with soups, stews, or a baked brie centerpiece. Make it ahead and rewarm before serving - it stays beautifully soft. What You'll Love Can I use fresh herbs instead of dried? Yes - substitute roughly three times the amount of fresh herbs for dried. Finely chop them and mix into the dough or butter topping. Can I make the dough ahead of time? Absolutely. Prepare the dough, cover, and refrigerate overnight. Bring to room temperature and let it rise before baking. Can I freeze the bread? Yes, baked pull-apart bread freezes well for up to one month. Reheat in a 325°F (160°C) oven until warm. Why is my bread dense? The dough may have been under-proofed or the water too hot, which can inhibit yeast activity. Make sure the dough doubles in size before shaping. What can I serve it with? It’s perfect with holiday mains, soups, or dips — or served with baked brie in the center for a festive presentation. Frequently asked Questions Ingredints Explained Flour – Provides the soft yet structured base for the bread, giving it a tender, pull-apart texture. Yeast – Leavens the dough and creates that airy, bakery-style crumb. Instant yeast ensures a faster, more reliable rise. Sugar – Feeds the yeast and balances the salt and herbs with subtle sweetness. Salt & garlic salt – Strengthen flavor and enhance the savory, aromatic profile. Garlic salt adds depth that pairs perfectly with herbs and butter. Paprika – Adds a warm, golden tone to the crust and a gentle smokiness that enhances the bread’s aroma. Rosemary & thyme – The signature herbs of this recipe; they perfume the bread with earthy, festive notes and make the flavor feel handcrafted. White pepper – Adds mild heat and complexity without overpowering the herbs. Olive oil – Keeps the dough supple, adds richness, and gives the crust a beautiful sheen. Butter – Brushed on after baking for flavor, gloss, and that melt-in-your-mouth finish. Egg wash – Optional, but gives the wreath a glossy, golden bakery look that’s perfect for special occasions. Ingredients For the Dough 3 cups (375 g) all-purpose flour 2¼ tsp instant yeast (1 packet) 1 tsp sugar ¾ tsp salt* 1 tsp garlic salt* ½ tsp paprika* ½ tsp dried rosemary* ½ tsp dried thyme* ¼ tsp white pepper* 1 cup (240 ml) warm water (about 110°F / 43°C) 3 tbsp olive oil (plus more for greasing) 1 egg (for egg wash, optional) *For the spices I used Selefina Spices Try-Me Packs (portion) For the Herb Butter Topping 2 tbsp unsalted butter, melted ½ tsp garlic salt ¼ tsp paprika Pinch of rosemary and thyme NEWSLETTER SIGN-UP Preparation Activate the yeast. In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. Make the dough. Add olive oil, salt, garlic salt, paprika, rosemary, thyme, and white pepper. Mix in the flour gradually until a soft dough forms. Knead until smooth. Knead for about 8 minutes by hand (or 5 in a stand mixer) until elastic and only slightly tacky. Add a touch more flour if needed. First rise. Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot until doubled - about 1 hour. Shape the knots. Punch down the dough and divide it into 12–15 equal pieces . Roll each piece into a rope about 6–7 inches long.Tie into a simple knot (see visual steps) and tuck the ends underneath for a neat look. Form the wreath. Arrange the knots in a circle on a parchment-lined baking sheet, edges just touching to form a ring. Second rise. Cover loosely and let rise 25–30 minutes, until puffy. Brush and bake. Brush gently with egg wash (optional for shine). Sprinkle with a touch of paprika or rosemary if you’d like extra color.Bake at 375°F (190°C) for 20–25 minutes , until golden brown. Finish with herb butter. While warm, brush generously with melted butter mixed with garlic salt, paprika, and herbs. Let the butter seep into the creases - that’s where the magic happens. Serve and enjoy. Serve with whipped herb butter , baked brie, or a bowl of creamy winter soup. For a cheesier twist, tuck small cubes of Gruyère or mozzarella into a few knots before baking. Recipe Card Chef's Notes Knead until smooth: The dough should be soft and slightly tacky but not sticky. Knead for 8–10 minutes by hand or 6–7 minutes in a mixer until elastic. Warm proofing spot: Let your dough rise in a draft-free, warm space until doubled — about 60–90 minutes. Shape your wreath: Roll into small dough balls and arrange them in a circle on parchment paper. For a more braided look, roll three long ropes and twist them before shaping into a ring. Herb butter magic: Brush the melted butter over the baked bread while it’s still warm so the herbs and salt melt right into the crust. Festive serving idea: Garnish the finished wreath with fresh rosemary sprigs and cranberries, or place a baked brie in the center for a striking appetizer. Storage Tips Room temperature: Best enjoyed fresh but can be stored covered for 1–2 days. Refrigerator: Keeps for up to 4 days . Warm gently in the oven before serving. Freezer: Freeze baked bread for up to 1 month. Thaw overnight and reheat at 325°F (160°C) until warm. To re-crisp: Wrap loosely in foil and reheat to refresh the crust while keeping the interior soft. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Enjoy these delicious carmelized apple pancakes. A delightful breakfast or dessert option, for enjoying the flavors of apples in a different way.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Apple Pancakes "Apfelküchlein" Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Even though I grew up in a Swiss household, I only came across these charming little apple pancakes recently — and as soon as I heard about them, I knew I had to give them a try. A Swiss friend told me she looks forward to apple season every year just so she can make Apfelküchlein , a treat she remembers from her childhood breakfasts. Apfelküchlein — or “little apple cakes” — are popular in both Switzerland and Germany. They’re made by dipping apple rings into a light batter and frying them until golden and crisp. Some serve them dusted with powdered sugar, others with a little cinnamon or whipped cream. Like many traditional recipes, there are regional variations, but the idea is simple and comforting: warm apple, crisp coating, and just enough sweetness to make them feel like something special. Swiss cuisine has no shortage of apple-based favorites — from my go-to Baked Apples to this rustic Apple Galette that I love making when I want something a little more freeform. But Apfelküchlein has quickly earned its spot among my favorite fall apple recipes. They're easy to make, family-friendly, and perfect for breakfast or an afternoon snack. Hope you enjoy them as much as we do! SKIP TO RECIPE CARD SKIP TO VIDEO Crisp on the outside, tender inside – Each apple ring is coated in a light batter and fried until golden, creating the perfect balance of texture. Simple ingredients, big comfort – Made with pantry staples and a few apples, this recipe is wonderfully unfussy and deeply satisfying. A nostalgic Swiss classic – Inspired by Apfelküchlein , these pancakes are a beloved treat at Swiss fairs and winter markets — now made easy for home kitchens. Kid- and crowd-friendly – Whether dusted with powdered sugar or sprinkled with cinnamon, these are a hit with both kids and adults. Perfect for dessert or brunch – Serve warm as a cozy dessert, or make them a special addition to your weekend breakfast table. What You'll Love What kind of apples work best for this recipe? Firm, slightly tart apples like Cortland, Gala, Honeycrisp , or Granny Smith work beautifully. They hold their shape while frying and offer a nice balance to the sweet batter. How thick should I slice the apples? Aim for slices about ½ cm (¼ inch) thick — thin enough to cook quickly, but thick enough to hold up when dipped in batter and fried. Do I need to remove the core before slicing? Yes! After peeling the apples, core them before slicing into rings . You can use an apple corer or a small round cutter to remove the centers. Can I make these ahead of time? They’re best enjoyed fresh and warm, but you can keep them warm in a low oven (around 200°F/90°C) for up to 30 minutes before serving. Leftovers can be reheated in the oven or air fryer. What oil should I use for frying? A neutral oil with a high smoke point, like canola, sunflower, or vegetable oil , works best. Can I make the batter ahead of time? Yes — the batter can rest in the fridge for up to an hour before using. Just give it a gentle stir before dipping the apple rings. Any suggested toppings? Keep it classic with powdered sugar , or add a sprinkle of cinnamon , a drizzle of honey , or even a spoonful of vanilla whipped cream or Greek yogurt for a twist. Frequently asked Questions Ingredints Explained Ingredients 2–3 medium apples, peeled, cored, and sliced into rings (about 300–400 g) 125 g all-purpose flour (1 cup) 4 g baking powder (1 tsp) 1 g salt (¼ tsp) 25 g granulated sugar (2 tbsp) 50 g egg (1 large egg) 240 g milk (1 cup) Vegetable oil for frying Powdered sugar , for dusting Ground cinnamon (optional) , for garnish NEWSLETTER SIGN-UP Preparation Prepare the Apples: Heat a skillet over medium-high heat and add a small amount of vegetable oil. Once hot, add the apple rings and cook until they become slightly caramelized and tender. Remove from heat and set aside. Prepare the Batter: In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. In another bowl, beat the egg and then stir in the milk. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Fry the Pancakes: Heat a skillet or frying pan over medium heat and add enough vegetable oil to coat the bottom. Dip each caramelized apple ring into the pancake batter, allowing any excess to drip off, and then place it in the hot pan. Cook until the pancake is golden brown on one side, then flip and cook the other side. Serve: Remove the apple pancakes from the pan and place them on a paper towel to remove excess oil. Dust them with powdered sugar and a sprinkle of cinnamon if desired. Serve them warm. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Holiday Spiced Meringue Loaf with Raspberry Coulis Prep Time: 30 minutes Cook Time: 1 hour + cooling time Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe The holidays always get me reaching for warm spices. A pinch of cinnamon, a little nutmeg help to transport me straight to where everything feels cozy and festive. When I started playing around with Selefina Spices for this collab, I couldn’t resist the idea of swirling those flavors into something light and snowy. That’s how this spiced meringue loaf with raspberry coulis came about; simple ingredients, a little bit of kitchen magic, and a dessert that looks way fancier than the effort it takes. If you’ve been following along, you already know I have a thing for meringues, like my Whipped Chestnut Pavlovas , my Mini Maple Plum Pavlovas , or my blog post about my all time favorite simple dessert; the messy-but-fun Eton Mess . This loaf feels like their holiday cousin: crisp spiced meringue, creamy filling, and a tart raspberry swirl that makes each slice look like Christmas. So, if you are in the mood for something light and festive, turn on some holiday music, pour yourself something warm, and let’s bake this together. SKIP TO RECIPE CARD SKIP TO VIDEO Showstopper appeal: Looks like a bakery masterpiece but made with simple ingredients. Holiday flavors: Cinnamon, nutmeg, and mace bring warming eggnog vibes. Light yet indulgent: Crisp meringue with creamy filling and tart berry coulis. Make-ahead friendly: Bake meringues and make coulis in advance, then assemble just before serving. Festive table-ready: Dusting of icing sugar “snow” and ruby-red coulis make it Christmas on a platter. What You'll Love Can I use another fruit instead of raspberry? Yes! Cranberry sauce, cherry compote, or even pomegranate arils all work beautifully with the spiced cream. Will the meringue stay crisp? Unfilled meringues can be stored airtight for 1–2 days. Once assembled with cream and coulis, the layers will soften — serve within 2–3 hours for best texture. Do I have to use cream cheese in the filling? No, you can use just whipped cream for a lighter texture, or mascarpone for a richer flavor. Is this gluten-free? Yes! The loaf is naturally gluten-free since it’s meringue-based. Just make sure any garnishes you use (like cookies or candies) are safe for your guests. How do I slice it neatly? Use a serrated knife and gentle sawing motion. Wipe the blade between cuts for clean layers. Frequently asked Questions Ingredints Explained Egg whites – The foundation of your meringue. Fresh, room-temperature egg whites whip best to stable peaks. Make sure your bowl and whisk are completely clean and grease-free. Sugar – Superfine (caster) sugar dissolves more easily and helps create a glossy, crisp exterior. Add it gradually for a smooth, stable structure. Cornstarch – A small addition ensures the inside stays soft and marshmallowy rather than dry or chalky. Vinegar or lemon juice – Acid stabilizes the meringue, keeping it lofty and preventing weeping. Warm spices – Cinnamon, nutmeg, and cloves add cozy depth. You can tailor the mix to your taste — or use a blend like Selefina’s Pain d’Épice for a perfectly balanced aroma. Raspberry coulis – Fresh or frozen raspberries cooked down with sugar and a hint of lemon. The tartness cuts through the sweetness of the meringue beautifully. Whipped cream or yogurt (optional) – Adds creaminess and contrast when serving. Ingredients Meringue layers 5 large egg whites, room temperature 280 g (1 ¼ cups) caster sugar 2 tsp cornstarch 1 tsp white vinegar or lemon juice ½ tsp ground cinnamon ( Selefina Spices ) ½ tsp ground nutmeg ( Selefina Spices ) ¼ tsp ground mace (optional) ( Selefina Spices ) Cream filling 300 ml (1 ¼ cups) heavy cream 125 g (4 oz) cream cheese, softened 2–3 tbsp icing sugar ½ tsp vanilla extract Pinch of cinnamon or nutmeg Raspberry coulis 200 g (2 cups) frozen raspberries 3–4 tbsp sugar (to taste) 1–2 tsp lemon or orange juice Optional: pinch of cinnamon or orange peel To finish Icing sugar for dusting Freshly grated nutmeg or cinnamon Garnishes: sugared cranberries, rosemary sprigs, pomegranate seeds NEWSLETTER SIGN-UP Preparation 1. Raspberry Coulis Simmer raspberries, sugar, and juice for 5–7 minutes until softened. Strain for a smooth coulis (or leave rustic with seeds). I personally like to leave it a little thicker for the consistency. Cool completely. 2. Spiced Meringue Preheat oven to 140°C (275°F). Line a baking tray with parchment. Beat egg whites to soft peaks. Gradually add sugar until glossy and stiff. Beat in cornstarch + vinegar. Remove ~½ cup meringue, mix in cinnamon, nutmeg, and mace (if using). Spread the plain meringue onto one tray in 3 equally shaped rectangles (loaf shape). Dollop the spiced meringue mixture on top of each rectangle and swirl gently with a knife. **Be careful not to overmix, you want to see some swirls! Bake 60 minutes until crisp outside, soft inside. Turn off oven. Leave tray inside with the door slightly ajar for at least 1 hour, or until completely cool. (This prevents cracks and ensures a crisp shell.) 3. Cream Filling Beat cream cheese until smooth. Whip cream with icing sugar, vanilla, and spice to soft peaks. Fold together for a thick, spreadable filling. 4. Assemble Place one meringue slab on a board. Spread with half of the cream mixture, drizzle with coulis. Place the second meringue slab ontop. Top with the rest of the cream and coulis. Top with the final meringue slab. Dust with icing sugar, sprinkle nutmeg, and add festive garnishes. Make-Ahead & Storage Tips Meringues: Can be baked 1–2 days ahead. Once cooled, store unfilled in an airtight container at room temp. Coulis: Can be made 3 days ahead and refrigerated. Filling: Best made just before assembling, though you can whip cream and keep chilled a few hours ahead. Assembled Loaf: Put together max 2–3 hours before serving to keep meringue crisp. Refrigerate until serving. Recipe Card Chef's Notes Perfect peaks: Whip until glossy stiff peaks form — not dry. Stop as soon as the meringue holds its shape when you lift the whisk. Low and slow: Bake the loaf at a low temperature (around 250°F / 120°C) so it dries gradually and doesn’t crack. Holiday flair: Dust with cinnamon sugar before baking or decorate with sugared cranberries, rosemary sprigs, or edible gold flakes for a festive presentation. Raspberry coulis magic: Strain the coulis after simmering to remove seeds and achieve that silky, jewel-like texture. Make-ahead tip: You can bake the meringue loaf the night before; just let it cool in the oven with the door slightly ajar to prevent collapse. Storage Tips Unassembled: Store the baked meringue loaf in an airtight container at room temperature for up to 2 days . Avoid humidity — it’s the enemy of crispness. With coulis: Store the raspberry coulis separately in the fridge for up to 5 days , or freeze for up to 2 months . To serve: Assemble just before serving so the meringue stays crisp outside and soft inside. Revive it: If the meringue loses its crunch, place it in a 225°F (110°C) oven for 10 minutes to refresh. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Classic light and fluffy texture that is perfectly complemented by a sweet and fruity white chocolate apricot coating.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Almond Apricot Madeleines Prep Time: 15 minutes + chill time Cook Time: 10 minutes Serves: 12-15 Madeleines Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These almond madeleines are the kind of treat I love to keep around for when I want something a little special but not over the top. They’re light, buttery, and have this lovely nutty flavor from the almond flour. And then there’s the glaze—white chocolate with a touch of apricot that adds just the right amount of sweetness and a hint of something fruity. It’s a combo that feels elegant but still totally comforting. Similarly to my Orange Poppy Seed Loaf recipe or Lemon Pistachio Bundt Cake , these madeleines are simple, but they feel fancy. The shell shape is iconic, and that famous little hump in the middle? That happens when you chill the batter—don’t skip that step. I added almond flour for a bit more richness, and the white chocolate-apricot glaze is just… chef’s kiss . Perfect with tea, coffee, or, let’s be honest, straight from the tray. SKIP TO RECIPE CARD SKIP TO VIDEO Delicate and Flavorful : These madeleines combine the light, nutty taste of almond with the sweet-tart flavor of apricot for a delightful balance in every bite. Perfect for Elegant Occasions : With their shell-like shape and subtle flavors, these almond apricot madeleines make an elegant addition to tea parties, brunches, or special occasions. Light and Airy Texture : The madeleines are soft and sponge-like with a slight crisp on the edges, creating an irresistibly light texture that’s perfect with coffee or tea. Quick and Easy to Make : Madeleines may look fancy, but they’re surprisingly simple to prepare, requiring just a few ingredients and a madeleine pan for that classic shape. Naturally Gluten-Free Option : With almond flour as a base, these madeleines can easily be made gluten-free, adding a nutty richness that enhances the apricot flavor. Customizable Fruit and Nut Pairing : Try swapping apricots for other fruits like cherries or raspberries, or add a sprinkle of slivered almonds on top for added texture. What You'll Love How do I get the classic “hump” on my madeleines? Chilling the batter before baking helps achieve the signature “hump” shape, giving your madeleines a light, airy texture. Can I use dried apricots instead of fresh? Yes, finely chop dried apricots and soak them in warm water for a few minutes to soften. They’ll add a concentrated apricot flavor to the madeleines. How should I store almond apricot madeleines? Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat gently to refresh their texture. Can I make these madeleines gluten-free? Substitute the all-purpose flour with a gluten-free flour blend and ensure the almond flour is finely ground for a smooth texture. What’s the best way to add almond flavor? Almond extract adds a lovely depth to the madeleines, enhancing the natural flavor of the almond flour. Just a small amount goes a long way. Frequently asked Questions Ingredints Explained Ingredients For the Almond Madeleines: 1/2 cup (113g) unsalted butter, melted and cooled 1 cup (120g) all-purpose flour 1/4 cup (25g) almond flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, at room temperature 2/3 cup (135g) granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract Zest of 1 lemon (optional) For the White Chocolate Apricot Coating: 1 cup (170g) white chocolate, finely chopped 1 tablespoon coconut oil 1/4 cup (60ml) apricot jam or 1/4 cup (35g) fresh apricots, finely chopped NEWSLETTER SIGN-UP Preparation What Are Madeleines? Madeleines are delicate, shell-shaped sponge cakes that originated in the Lorraine region of France. These petite treats are renowned for their light, airy texture and a signature hump that forms during baking. Often served with tea or coffee, madeleines are a classic in French patisserie and have found a beloved place in kitchens worldwide. Preparing the Almond Madeleines: Prep Work: Grease a madeleine pan with butter and dust with flour. Tap out the excess flour. Dry Ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside. Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until thick, pale, and fluffy, about 5 minutes. Gently fold in the vanilla extract, almond extract, and lemon zest (if using). Combine: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Fold in the melted butter until fully incorporated. Chill the Batter: Cover the batter with plastic wrap, pressing it directly onto the surface of the batter to prevent a skin from forming. Refrigerate the batter for at least 1 hour, or preferably overnight. Baking: Preheat your oven to 375°F (190°C) . Spoon the chilled batter into the prepared madeleine pan, filling each mold about 3/4 full. Bake for 10-12 minutes , or until the madeleines are golden brown around the edges and spring back when lightly touched. Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Preparing the White Chocolate Apricot Coating: Melting Chocolate: In a microwave-safe bowl, combine the chopped white chocolate and coconut oil. Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Adding Apricot: Stir in the apricot jam or finely chopped fresh apricots until well combined. Coating the Madeleines: Once the madeleines are completely cooled, dip one side of each madeleine into the white chocolate apricot mixture. Place them on a parchment-lined baking sheet. TIP: for a perfect finish, take your madeleine mould and spread a thin layer of the chocolate on the bottom of the pan. Place a cooled madeleine cake ontop (being sure to line up the pattern. Place in the fridge until the chocolate coating has hardened. For easy removal, simply dip the bottom of the baking tray in hot water for 5 seconds. This will melt the chocolate just enough to help you slip the coated madeleines out (I like to use a rubber spatula to help me here). Setting: Allow the coating to set completely at room temperature or refrigerate for about 10-15 minutes to speed up the process. Serving: Serve the almond madeleines with white chocolate apricot coating with a cup of tea or coffee. Tips for Success Chilling the Batter: Don’t skip this step! Chilling the batter helps develop the hump that is characteristic of madeleines. Temperature: Start with a hot oven to encourage the madeleines to rise quickly, creating that classic hump. Butter the Pan Well: Properly preparing the pan ensures that your madeleines will pop out easily without breaking. Variations to Try Chocolate Dipped: Dip the cooled madeleines in melted dark chocolate for a decadent twist. Almond Madeleines: Substitute a portion of the flour with almond flour for a nutty flavor. Orange Blossom: Replace the lemon zest with orange blossom water for a floral aroma. Pairing Suggestions Madeleines pair wonderfully with a variety of beverages. Enjoy them with a cup of hot tea, espresso, or even a glass of sparkling wine. Their light texture and subtle sweetness make them a versatile treat for any time of day. Why Madeleines Are Perfect for Gifting These elegant, dainty cakes make a beautiful gift for any occasion. Pack them in a pretty tin or wrap them in cellophane with a ribbon for a thoughtful homemade gift. Their long shelf life also means they can be enjoyed over several days, making them a perfect treat for loved ones far and near. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

My Swiss Kitchen Swiss recipes and inspired twists—Rösti, barley soup, Zopf, and more—bringing Alpine flavors and family memories to your table. < Back Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe German Bee-Sting Cake (Bienenstich) This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. View Recipe Swiss Tomato Tart (Tomatenwahe) A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. View Recipe Swiss Cherry Bake (Chriesiauflauf) A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. View Recipe Zürcher Geschnetzeltes A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles. View Recipe Swiss Pancake Soup (Flädlisuppe) Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth. View Recipe Whipped Chestnut Pavlovas (Vermicelles) A simple, elegant Swiss inspired dessert featuring a crispy meringue base topped with swirls of whipped cream and creamy chestnut purée. View Recipe Classic Swiss Rösti A classic Swiss dish of golden, crispy potatoes, rösti is simple, hearty, and perfect as a side or a meal. View Recipe Steamed Caramel Rolls (Dampfnudeln) Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce. View Recipe Swiss Pancakes (Omelette) Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth. View Recipe Chestnut Soup (Marronisuppe) A rich and velvety soup, with a harmonious blend of nutty, savory, and slightly sweet flavors, making it a comforting and refined dish. View Recipe Vanillekipferl (Vanilla Crescents) Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. View Recipe Load More

Soups & Salads Crisp salads and cozy soup recipes—fresh, hearty, and comforting bowls you’ll reach for in every season. < Back Creamy Potato Salad A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort. View Recipe Herby Cucumber Salad A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread. View Recipe Creamy Cauliflower Soup Rich, creamy cauliflower soup topped with crumbled hard-boiled egg, crispy scallions, and a hint of chili flakes. Simple, cozy, and packed with flavor! View Recipe Spiced Pumpkin Soup This soup combines the roasted sweetness of pumpkin with a warm, savory depth, resulting in a cozy and comforting bowl of autumn flavors. View Recipe Creamy Potato, Leek & Sausage Soup A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons. View Recipe Swiss Pancake Soup (Flädlisuppe) Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth. View Recipe Chestnut Soup (Marronisuppe) A rich and velvety soup, with a harmonious blend of nutty, savory, and slightly sweet flavors, making it a comforting and refined dish. View Recipe Swiss Barley Soup (Gerstensuppe) A hearty Swiss Alpine soup made with tender barley and root vegetables. A comforting classic from the Graubünden region, perfect for chilly days. View Recipe Kale and Barley Salad A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad. View Recipe Fennel and Apple Carpaccio A vibrant, refreshing plate of fennel and apple carpaccio with juicy grapefruit segments, fresh mint, and a drizzle of zesty white balsamic vinaigrette View Recipe Turmeric and Coconut Soup This vibrant soup combines the earthy flavor of turmeric with the sweet and slightly spicy notes of paprika and is filled with veggie goodness. View Recipe Grilled Salmon Rice Salad This dish combines the freshness of summer vegetables with the heartiness of grilled salmon, making for a delightful and satisfying meal. View Recipe Load More

This moist and delicious cake has gentle flavors of pistachio and lemon with an irresistible lemon cream cheese frosting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Pistachio Bundt Cake Prep Time: 20 Minutes Cook Time: 1h-1h15 minutes Serves: 12-18 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something extra special about recipes tied to memories—and this Lemon Pistachio Bundt Cake holds a dear place in mine. It’s inspired by a lemon loaf I first tasted on a trip to Barbados in 2012, made by a kind-hearted woman named Carmen who took care of the apartment we stayed in. Every morning, we’d sit outside with tea, enjoying her homemade lemon cake as the ocean breeze rolled in and birds fluttered by. When we left, she sent me home with the recipe, and ever since, we’ve lovingly called it Carmen’s Lemon Cake . Recently, I gave it a little twist, combining the bright citrus flavor with one of my favorite ingredients—pistachios. I wasn’t sure how the swap would turn out, but it was magic. The nutty richness of the pistachios pairs beautifully with the lemon, and the result is a tender, not-too-sweet cake that’s perfect with a cup of coffee or tea. If you love this combination, be sure to try my Pistachio Baked Donuts , which offer a playful take on the same flavor pairing. For something a little different but just as elegant, I recommend my Apricot Almond Madeleines —delicate, buttery, and fruit-kissed. And if rich and chocolatey is more your style, don’t miss my Cacao Spiced Bundt Cake , which leans into deep flavors with a whisper of spice. Whether you’re baking for brunch, gifting a friend, or simply treating yourself, I hope this cake brings a bit of sunshine and sweetness your way—just like it did for me. SKIP TO RECIPE CARD SKIP TO VIDEO Bright Citrus Flavor : The lemon rind and juice bring a delightful, tangy brightness that perfectly complements the nuttiness of pistachios. Unique Texture : The pistachio flour adds a light, delicate texture and a mild, nutty taste to the cake. Creamy Frosting : The tangy cream cheese frosting pairs beautifully with the lemon, enhancing every bite. Simple Ingredients : Made with pantry basics, this cake is easy to put together without special ingredients. Perfect for Any Occasion : Its fresh, vibrant flavors make it a versatile dessert for spring and summer gatherings or any celebration. What You'll Love 1. Can I use salted pistachios for this recipe? Yes, you can, but be mindful of the salt added to the batter. If using salted pistachios, you may want to use only 1/4 teaspoon of salt. 2. Can I substitute pistachio flour with ground pistachios? Absolutely! If you don’t have pistachio flour, simply pulse shelled pistachios in a food processor until finely ground. 3. How can I make the cake extra moist? Ensuring the butter and eggs are at room temperature before mixing helps create a smooth batter that bakes more evenly. You can also add a little extra milk (around a tablespoon) for added moisture. 4. How do I know when the cake is done? Insert a toothpick in the center; if it comes out clean, your cake is ready. Aim for around 30-35 minutes of baking, but check a few minutes early as oven temperatures can vary. 5. Can I make the frosting in advance? Yes! The frosting can be made a day ahead and stored in the refrigerator. Before frosting, allow it to soften slightly at room temperature. Frequently asked Questions Ingredints Explained Ingredients 3/4 cup Pistachio Flour 2 cups All-Purpose Flour 4 Eggs 2/3 cup Unsalted Butter 2 teaspoons Baking Powder 1 cup Milk 2 teaspoons Lemon Juice 2 cup Granulated Sugar 1/4-1/2 teaspoon salt (depending on if you are using salted pistachios or not) 4 tablespoon Lemon Rind (about 4 lemons) Frosting: 3/4 Block of Cream Cheese 1 1/2 cup Icing Sugar 4 tablespoons Lemon Juice 1/4 cup warm water 1 teaspoon Vanilla Extract NEWSLETTER SIGN-UP Preparation If you do not have prepared pistachio flour, begin by pulverizing pistachios into a flour like consistency. Obviously having shelled pistachios makes the job a lot easier. But if you do not have any shelled like the situation I found myself in, you'll have a bit more preparation work to do. You can use salted or unsalted pistachios for this recipe, just adjust your salt accordingly. If you are using salted nuts, only use 1/4 teaspoon of salt. Next grate your lemons to get that wonderful lemon rind that will bring so much lovely flavor to this cake. In a large bowl, mix together your ground pistachio flour as well as the all-purpose flour. Add in the baking soda and salt. Mix well. In a separate bowl, combine your softened butter, sugar and eggs. With a handmixer, mix until you get a smooth creamy mixture. Add in the milk bit by bit mixing after each addition. Gradually add the flour mixture into the butter mixture. Again going bit by bit, mixing after every time you add a little more until everything is really well incorporated and smooth. Now, with a rubber spatula, fold in your lemon rind. Preheat your oven to 350F and prepare your baking pan. I like to grease mine with a bit of butter and flour. To do this I either use a scrap of the butter foil or some kitchen towel. I rub a thin layer of butter all over the pan. Make sure to really get in all the nooks and crannies, especially if you are using an intricate bundt pan. The layer does not have to be thick, no chunks. Just enough so that it coats and will allow the flour to stick. Next add a large spoonful of flour to your baking pan and tap and turn it so that the flour coats the butter and your pan now looks powdered. Try not to leave any flour chunks. I like to turn my pan upside down over the sink or garbage and give it a couple of good whacks to make sure that I get rid of any excess flour. Once your pan is ready to go, pour your lovely batter into the pan. Once filled, I like to tap my pan on the counter a few times to make sure I have gotten the batter down into mold properly. I fill the pan until it is almost up to the edge leaving a little room for it to grow and now spill over. The cake will rise a little when baked. Once your oven is ready, pop your cake in and let it bake for 1 hour- 1 h 15 minutes . To check when it is done, I like to insert a skewer stick, if it comes out clean, it is ready. If there is still a little batter that sticks, pop it back in the oven to bake for a few more minutes. Remove from the oven and let cool in the pan for about 10 minutes . Next is always the exciting part. Put a plate overtop the opening of your baking pan and flip! Give it a couple of good taps and lift your pan up. Your cake should slide out. If it doesn't, I like to use a small rubber spatula to help 'unglue' the cake from the mold and try again. Let your cake cool on a wire rack for about an hour or so or until it is relatively at room temperature. In the meantime, prepare your icing. Add the cream cheese. icing sugar, lemon juice and vanilla to a food processor if you have one. If you don't, no worries, you can also just put them in a bowl and use your hand mixer. Mix until blended. Now slowly add a bit of the water bit by bit and mix. Add as much of the water as you want until you achieve your preferred consistency. I like mine to be runny enough so that it is able to run down the cake, but still thick enough for it to feel like a real icing and not just a glaze. Now comes the fun part. Decorating your beautiful cake. Spoon your icing over the cake top. Put as much or as little as you like. From there, you can sprinkle a little lemon rind and crushed pistachios over top. Or decorate with what you like. Sprinkles, edible flowers, marzipan... anything really. Be creative! Serve and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP