Category: Our cakes

Blueberry Apple Tart

Tart the way the French like to eat it! This goodness of autumn is best enjoyed warm straight from the oven and lightly duested with icing sugar. I may also put a scoop of high-quality Italian ice cream next to it, if I’m feeling the sweet tooth! Three countries meet, and three sensations meet: juicy fruit, ice cream and crunchy shortcrust.

This tart can be pre-ordered frozen and then thawed out and baked fresh for best results. We also sell fresh baked on the day – either way it’s a delight to enjoy as a light dessert after a meal in this colder weather.

Date & Cardamom Tart

I’m not usually a fan of dates, or dried fruit in general, as they tend to turn everything into sticky sweet mush. However, the other day I went to a dinner and was asked to bring dessert that was both gluten and dairy free as well as low carb, and I discovered a new use for dates: a light, creamy (yet non-dairy), middle-eastern spiced tart!

This tart is both easy to make, delicious and elegant, and does extremely well as a dessert served with coffee or dessert wine, even for those of us who enjoy gluten and dairy (they won’t taste the difference, I promise!).

Date & Cardamom Tart ingredients:

  • Cashew nuts
  • Dates
  • Coconut
  • Coconut oil
  • Coconut cream
  • Cardamom
  • Gelatine
  • Eggs

Pretty healthy, right? If you’re into sugar, you can sprinkle some coconut sugar and cardamom for spicing on top just before serving, or top with chocolate. Strawberries work extremely well with this tart to balance the different flavours.

Home-made Chocolate

Home-made Chocolate: Pure Bliss

I don’t usually consider myself a person with a sweet tooth, but this is one treat even I can’t resist. What you are looking at here is delicious, fudgy home-made chocolate, my favourite midnight after-dancing snack! We offer this chocolate in many different varieties, using healthy fats and nuts and sweetened only with pure maple syrup. This never lasts long in my fridge!

Ingredients

  • Your choice of fat, such as grass-fed butter, coconut oil or cacao butter
  • Peanut butter
  • Cacao powder
  • Vanilla
  • Your choice of nuts
  • Maple syrup

The choice of fat is a very important determinant for the taste and texture of this chocolate. Coconut oil has a strong taste of its own, that makes a great chocolate if you like the taste. Butter is my personal favourite, as it gives the chocolate a chewy, fudgy kind of texture and beautiful buttery tast – however, it does melt pretty easily and has to be kept in the fridge. Finally, as the classic ingredient in chocolate, cacao butter is a very healthy fat with a mild taste, which makes it a good choice if you are looking to add lots of other ingredients, or offset a particularly strong-tasting one. It also calls for a little more maple syrup than the other two.

As for nuts and crunchy additives, I have experimented with dry-roasted almonds, hazelnuts, crushed peanuts and a mix of macadamia and almond. All turned out amazing! If you like the taste, you can also add further fun things such as goji berries, raising, or chilli. Just let me know your preferred option and I will put it together for you!

Engadiner biscuits

History

The Engadiner biscuit originated in the Engadin region of Switzerland, a long high Alpine valley region in the eastern Swiss Alps located in the canton of Graub√ľnden. This biscuit is traditionally baked in the “Advent” time in Germany and Switzerland, the darkest time of year leading up to Christmas.

I grew up on these goodies. My Grandma perfected the original recipe by adding a little more butter and nuts, which gives the biscuit a shortbread character.

Ingredients

All ingredients used at Bread Crumbs Bakery are demeter organic quality. We use no articicial flabours and additives, so you can rest assured that what you are eating won’t harm you.

Engadiner ingredients:

  • Wheat flour
  • Butter
  • Brown sugar
  • Hazelnuts
  • Raisins
  • Eggs

Want to know more? You can download the brochure here or contact us directly for more information.

Swiss Carrot Cake

Traditional Swiss Carrot Cake in Sydney

A traditional Swiss delicacy, this cake was my mum’s favourite and I have lost track of the number of times I’ve baked it growing up. Deliciously juicy, with lemony zest and powdery sugar, this cake is best baked the day before and then left to rest, for the different flavours to mingle and create the cake’s sweet-sour signature taste. Because it only uses a very small amount of flour, it is light in taste and not too filling. This cake is one of my favourite suggestions for birthdays and weddings.

Ingredient list:

  • Carrots
  • Almond meal
  • Eggs
  • Lemon
  • Your choice of flour
  • Organic, raw sugar or honey
  • Baking powder

I like to top this cake with a thick lemony icing. Perfect for warm days! Interested? Order your own cake today!

Traditional German Marble Cake

Marble Cake – A German Classic

A birthday and afternoon tea favourite in Germany for kids and adults alike, this marble cake is my favourite go-to option for kids birthday parties. In fact, my daughter specifically asks for this cake when her birthday comes around, and it can be beautifully decorated and customised in many creative ways!

Ingredient list:

  • Your choice of flour
  • Organic, free range eggs
  • Organic raw brown sugar
  • Cocoa powder
  • Baking powder
  • Milk

Ready to order yours for your next birthday party? Contact me for more information.

Raw vegan raspberry cheesecake

A fantastic alternative to flour cakes, this cake is best served from the freezer and perfect for those hot summer days. Kids love it, too!

Ingredient list:

  • Cashew nuts
  • Apricot
  • Almond meal
  • Coconut cream
  • Coconut oil
  • Raspberries
  • Honey