Raspberry Kuchen

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RaspberryKuchenGoOne-1 21/04/2017

A kuchen is a cake-like dessert, very similar to a cheesecake, that has a soft dough crust and a topping of custard or cheese that contains berries or other fruits. I love this recipe for many reasons. There are no stray egg whites or yolks left to deal with when the cake is finished. What’s not used in the crust is used in the custard and that appeals to my “green” instincts. The cake, which can be made without a mixer, is very easy to do and has the added advantage of being low in fat and only moderately sweet. Best of all, it can be made with fresh or frozen berries of any type. Frozen berries will produce a creamier cake because of the liquid they exude as the cake bakes.

Ingredients:
Base:

  • 1 cup plain flour
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup butter, melted
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen berries

Filling:

  • 1-1/2 cups plain low-fat or non-fat yoghurt
  • 2 tablespoons plain flour
  • 1/2 cup sugar
  • 2 slightly beaten egg yolks
  • 1 slightly beaten whole egg
  • 1+1/2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 180C. Lightly grease bottom and sides of a 9-inch spring-form tin. If using frozen raspberries, thaw at room temperature for 15 minutes then drain.
  2. In a medium mixing bowl stir together 1 cup flour, the first 1/2 cup sugar, salt and baking powder. Add melted butter, 2 egg whites and first teaspoon of vanilla. Stir by hand until mixed.
  3. Spread onto the bottom of the cake tin; sprinkle with berries. Set aside.
  4. For the filling, place yoghurt in a large mixing bowl and sprinkle with 2 tablespoons flour. Add remaining sugar, yolks, whole egg, zest and remaining vanilla. Mix until smooth then pour over berries.
  5. Bake for about 55 minutes or until the centre appears set when shaken gently. Cool for 15 minutes then remove sides of pan. Cover and chill until serving time, up to 24 hours. If you are feeling brave, you can remove the pan bottom. I wasn’t feeling brave. Transfer to a serving plate.
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Lemon Bars

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IMG_20150318_145315[1] 18/03/2015

Zesty lemon bars with a fresh and creamy topping and crisp, buttery base. These are so simple to whip up and taste insane. Serve with cream and summer fruits as a dessert or eat on their own with a cuppa. The beautiful zingy lemon cuts through the sweetness of the sugar and the egg and milk create a luxuriously creamy texture against the short, crumbly base.

Makes 16 squares

Ingredients:

Base:

  • 125g unsalted butter, softened
  • ¼ cup caster sugar
  • 1 tsp vanilla extract
  • 1 ⅓ cups plain flour, sifted

Top:

  • 4 eggs
  • 1 cup caster sugar
  • 2 tbsp plain flour
  • ½ cup milk
  • Finely grated rind and juice of 2 lemons
  • Icing sugar, for dusting 

Method:

  1. Preheat oven to 180°C. Grease and line a 9×9 inch tin. Beat together the butter, sugar and vanilla until creamy. Sift in the flour and stir until combined. It will look like crumbs. Press the mix into the base of the tin and bake for 10-15 minutes or until just starting to brown around the edges. Let cool.
  2. Put eggs, sugar, flour, milk, lemon juice and rind into a bowl and whisk well. Pour over the base. Carefully transfer to the oven and bake for 20 minutes or until just set. When cold, cut into squares and dust with icing sugar. Serve with fresh summer berries such as strawberries or raspberries.

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