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Honey almond cake
Ingredients
For a 20 cm square mould
- 300 g egg
- 150 g liquid honey
- 175 g rapeseed oil for cooking
- 35 g brown sugar
- 250 g almond powder
- 100 g breadcrumbs
- 1/2 c. coffee powdered cinnamon
- 1/2 c. coffee baking powder
- 1/4 c. coffee salt
For the cream cheese and honey chantilly
- 300 g cream cheese nice and cold
- 150 g full-fat liquid cream very cold
- 70 g honey
- 25 g chantifix
Instructions
- Pour the eggs, honey, oil and brown sugar into a bowl.
- Mix, then add the almond powder, breadcrumbs, cinnamon, salt and baking powder.
- Mix well and leave to stand for 10 minutes.
- Pour into a square mould lined with greaseproof paper.
- Bake at 170°C over static heat (not over revolving heat) for 40 minutes.
- Turn out and leave to cool. Then simply cut it into slices.
- If you want to make the chantilly, pour all the ingredients except the chantifix into a container or into the bowl of your food processor. Whip at high speed.
- When the whipped cream has firmed, add the chantifix and whisk again to obtain a firm texture.
- Serve the cake at teatime with whipped cream on hand!
Nutrition
Calories: 390kcalCarbohydrates: 23gProtein: 8gFat: 31gSaturated Fat: 9gCholesterol: 101mgSodium: 185mgPotassium: 84mgFiber: 2gSugar: 15gVitamin A: 514IUVitamin C: 0.1mgCalcium: 91mgIron: 1mg
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Orange and almond cake
Ingredients
For a mould of 23cm :
For the cake
- 600 g baked orange (this makes a priori the total of 3 of the 4 oranges above)
- 170 g almond powder
- 120 g whole cane sugar
- 280 g eggs 5 large eggs
- 70 g blood orange juice
- 55 g coconut oil
Ganache:
- 120 g dark chocolate
- 80 g full-fat liquid cream
Instructions
- Start by cooking three oranges (2 table and 1 blood) in boiling water for 1 hour. You can put a lid on during cooking. You'll be left with a blood orange, which can then be squeezed.
- Oranges become soft after this treatment. Let them cool out of the water.
- Meanwhile (or while the oranges are cooking), bake the almond powder at 170°C for 16 minutes. Slightly tinted.
- When oranges can be handled, cut them into pieces and remove any seeds.
- Weigh out 600g and place in a blender with the wholegrain cane sugar and eggs.
- Blend to a creamy consistency. Pour into a container. Squeeze the last blood orange. Pour 70g of the juice into the dough.
- Pour in the melted coconut oil and almond powder.
- Mix well, then pour into a mold (in this case, a removable springform pan) lined with parchment paper. You can also apply grease to the inner edge.
- Bake at 175°C for 45 minutes over static heat (not fan assisted).
- Leave to cool, then make the ganache by melting the cream and chopped dark chocolate together in a microwave oven. Mix well, then pour over the cake and shake to smooth. You can also tap the mold on the work surface to even out the surface.
- Leave to cool before chilling for at least 4 hours before serving. Eat well chilled.
Nutrition
Calories: 448kcalCarbohydrates: 37gProtein: 11gFat: 31gSaturated Fat: 13gCholesterol: 142mgSodium: 56mgPotassium: 319mgFiber: 6gSugar: 27gVitamin A: 528IUVitamin C: 44mgCalcium: 113mgIron: 3mg
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Pistachio Lemon Cake
This time on my cooking blog, I propose a pistachio and lemon cake. Its texture is both rich and melting, soft and dense. I put a little lemon zest in the dough and bitter almond flavor. This gives a special flavor that highlights the pistachio. To finish, a fine icing covered with roasted pistachio powder that will keep this cake soft!
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Jeannette's Hazelnut Cinnamon Spritz
This is the time of year to cook up some goodies in preparation for the holidays. A little while ago, I saw a picture of the shortbread from one of my Facebook friends. She shared lots of beautiful cakes, including these amazing, randomly shaped spritzers. I loved it right away. Delphine immediately agreed to share with us her recipe which is the one of her grandmother Jeannette. I really like their unusual look that makes you want to bite into them. A delight with a good hot chocolate, tea or coffee!
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Thin apple pies
This time, I propose not one, but two recipes of thin apple pies. One with almond cream and vanilla and the other with chestnut cream and nuts. Two very simple delights to make that require very little preparation time. I give you in addition, the video replay of my facebook live of Tuesday, October 6, 2020!
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Double chocolate cake
During confinement, there is nothing like cooking for yourself and/or your family. Of course, if this goes on too long, we'll all gain weight! But anyway, I suggest this double chocolate cake, because there is some in the dough and more in chips. A bit like the ultimate chocolate cake I've already proposed on the blog, but the result is different. Already here, there is almond powder. And the cake is at the end, much less puffed up and gives a more "square" result, with as always slices that cut perfectly! Also enjoy the video recipe (even if the quality is not great!).
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Pear, chocolate and almond tart
Autumn is already here. I love the cool wind and falling leaves. It's always a good excuse to cook good desserts at home. This time I propose a pear, chocolate and almond tart. It is a bit like a chocolate bumblebee. The result is as I like it. A very crispy pastry, a soft almond cream and melting pears. A real delight that will fill the whole house with its tempting smell!
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Matcha green tea cake with fresh cherries
A big slice of matcha green tea cake with fresh cherries for a snack, I was dreaming of it ! I offer you my recipe which gives a dense and soft cake at the same time, absolutely irresistible. I'm not the biggest fan of green tea, but in cake I recently changed my mind. I find that its flavor is sublimated!
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