Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged cake
This classic Swiss tea cake is chock full of nuts and chocolate and has a wonderfully tender crumb.
A boozy, nutty cake featuring a walnut liqueur beloved in Ticino.
A gloriously creamy cake with quark, plums and streusel as the base and topping.
Easier than you think, and the perfect vehicle for sweet Swiss strawberries.
The best apple cake from Switzerland’s premier apple region.
A big, beautiful sheet cake from my mother-in-law’s kitchen.
Like Switzerland’s beloved boozy coffee, but in cake form.
A deeply satisfying chocolate cake with a moist, almost fudgy middle. It tastes great warm from the oven, or after a few days in the fridge.
Who doesn’t love a streusel cake? This one has a creamy quark filling and can be topped with your fruit of choice (especially rhubarb!)
Solothurn’s very own cake, chock full of hazelnuts.
Fabiana’s Lucernese gingerbread, is a fan favourite among her five children, numerous grandchildren, and Sam’s family, who lived next door for over a decade.
A tender and tart lemon cake that uses nine eggs.
Although it takes a bit of time, I love making this cake. It looks impressive and tastes wonderful, especially if you aren’t shy with the kirsch that features throughout.
The season of melted cheese is upon us.
Just a couple of leftover potatoes give you the perfect excuse to make this delicious potato cake.
The Basler Kirschenbrottorte is just what the German describes—cherry bread cake from Basel. It's basically a big bread pudding, chock full of cherries.
Delicious and wholesome, this polenta cake is stuffed with apples and raisins. Baked throughout central Switzerland, this particular variety comes from the canton of Nidwalden.
Some people have spirit animals.
I have a spirit cake.
The recipe comes from the classic Swiss Home Ec textbook, Tip Topf, and is incredibly adaptable—whatever you have in your cupboard can be added to the cake.
