All in Swiss Cakes and Tortes

Rivella Cake

Rivella Cake

On average, the Swiss drink 10 litres of Rivella every year.

Does it count if it comes in cake form?

Inspired by some of the many British and American cake recipes that use soft drinks like coca-cola as an ingredient, I decided to make one with Switzerland's national beverage.

Schwarzwäldertorte

Schwarzwäldertorte

The Black Forest Cake probably isn't actually named for the actual Black Forest, but for the spirit that was used to make the cake, Schwarzwälder Kirschwasser, a kind of cherry brandy that was distilled from Black Forest cherries. Or it might be named after the traditional costumes of the Black Forest.

Gluten Free Rüeblitorte

Gluten Free Rüeblitorte

Another great part of Swiss baking (aside from the abundance of kirsch) is that many of the recipes are by their very nature gluten free, as they rely on a base of ground nuts, rather than flour. Many are centuries old and have been tried and tested so often that they rarely go wrong. This Rüeblitorte, or carrot cake, is one such example. 

Rüeblitorte

Rüeblitorte

A Swiss classic, I remember my mum's Rüeblitorte (carrot cake) fondly. She never iced it, so I always felt like I could eat it for breakfast. I asked her to send me her recipe, and she ended up sending both hers and my grandmother's. Rather than decide between the two, I diplomatically amalgamated them and came up with the following.