Swiss eastercake

A very typical dessert we have here in Switzerland are Eastercakes or as we call them "Osterchüechli".This just means "small Easter cake". I remember only eating these in Spring, otherwise they weren't available. But I also remember them being VERY sweet and sugary. The recipe I've created doesn't taste as sweet and is also slightly different aka healthier.

The original "Osterchüechli" is made with wheat semolina. But since I don't eat wheat I replaced it with rice pudding. So the consistency isn't quite the same. You could also use cornmeal which I belief would feel and look much more original but I just love rice pudding and haven't had some for a long time.

The real "Osterchüechli" are usually decorated with powdered sugar and a bunny shape on top. Or they put some of these sugar eggs on top (do you know which I mean? Like those every kid gets in their Easter bag (or basket? Not familiar with the right word here) which are in an egg shaped metal box. Like those who will last years after the chocolate bunnies were eaten 😂).

Well, I don't use any of these because you know, it's a healthier version :) But I used some pistachios to give it a fresh look. I think edible flowers would be amazing as well! Just get creative.

All in all this isn't a very traditional Eastercake. But it's still a tasty one. Maybe I better call it "Latter-day Eastercake"? 🙆
I hope you enjoy it anyway:

SWISS EASTERCAKE "OSTERCHÜECHLI"
vegan & glutenfree
Makes 8 - 10 small cakes

Ingredients

DOUGH
1/2 cup teff flour
1 cup rice flour
1 tbsp corn starch
1 pinch of salt
4 tbsp date sauce
4 tbsp coconut oil
1 tsp linseed flour
Zest of 1 lemon
Juice of 1/2 lemon
Water

FILLING
1 cup of rice (special one for rice pudding)
2 cups almond milk
Zest of 1 lemon
1 pinch of salt
1 pinch of vanilla bean powder
1/4 cup of maple syrup
1/4 cup coconut oil
1/2 cup ground almonds
2 tbsp corn starch
Raisins (optional)

DECORATION (optional)
Powdered sugar
Pistachios

Preparation
1. Put all dry ingredients of the dough into a bowl and stir. Add the rest of the ingredients except the water and stir. Add water bit by bit until a dough forms. Set aside.
2. Add the rice, almond milk, salt and lemon zest into a pot. Cook for about 35 min., stir from time to time and add water when all the liquid got soaked.
3. Let the rice pudding cool a bit and then add the other ingredients except the raisins. Mix well!
4. Oil your molds and fill them with the dough.
5. Put a few raisins onto the dough. (Optional)
6. Fill them with the rice pudding mixture.
7. Bake at 200°C for 10 to 15 minutes.
8. Decorate and enjoy!

Tip: You can also use cornmeal instead of rice pudding.