A cinnamon cake batter baked in a pastry crust coated with jam, the Zimtfladen comes from the cantons of Appenzell (Ausserrhoden and Innerrhoden), as well as the Toggenburg region of St. Gallen.
To develop my recipe for the Zimtfladen, which you’ll find below, I consulted the description of this cinnamon cake from Patrimoine Culinaire Suisse (Culinary Heritage of Switzerland). I also reviewed three different recipes for this cake: Betty Bossi‘s Toggenburger version, as well as Appenzeller versions from Appenzellerland Tourismus and the book, Notre Passion! (2012).
This not-too-sweet cake made with darker, more whole grain flours, goes well with a cup of coffee or tea in the afternoon — or even in the morning for breakfast.
- 125 g white flour (type 550)
- 75 g whole wheat flour (type 1900)
- 1/2 teaspoon salt
- 75 g butter, cold
- 1 egg
- 50 ml water, cold
- 3 tablespoons raspberry jam (or currant, apricot, etc.)
- 150 grams sugar
- 50 grams honey
- 2 eggs
- 150 g dark flour / ruchmehl / farine bise / farina bigia (type 1100)
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1/2 to 1 teaspoon ground cloves
- 1/2 teaspoon ground coriander
- a pinch of salt
- 250 ml light cream
First make the pastry. Whisk the white and whole wheat flours together with the salt in a large bowl. Add the cold butter, in pieces. Using a food processor, pastry blender or two knives, cut the butter into the flour mixture, until it becomes the size of small pebbles. Make a well in the center of the mixture and add the egg and cold water. Stir together until dough forms. Shape the dough into a disk and refrigerate the dough for about 30 minutes, so it becomes firm.
Line a tart pan with a diameter of about 30 cm (11.5 inches) with parchment paper. Take the dough out of the fridge and roll it out on lightly floured surface. Place it into the prepared tart pan. Using a fork, prick the bottom of the dough. Then, spread the jam evenly on the bottom of the dough. Place the pan with the dough back in the fridge to cool.
Make the cake batter. In a large bowl, whisk the sugar, honey and eggs together until the mixture becomes a bit foamy. Sift the dry ingredients: flour, spices, baking powder and salt. Add the sifted mixture and the cream, alternating these ingredients, to the egg mixture in the large bowl and stir until they have become completely incorporated, creating a smooth cake batter.
Take the pan with the dough and raspberry jam out of the fridge. Pour the cake batter evenly into the pan. Bake the tart on the bottom rack of the oven for about 25 minutes at 200°C / 400°F. Let it rest in the pan for about 10 minutes. Then, remove the cake from the pan and place it on a wire rack to cool.