I still keep a few recipes secret (I have a notebook full of wonders) and this was almost one of them. I had told you about the Beillevaire cake (see…]]>
Gingerbread with Orange and Nuts
I still keep a few recipes secret (I have a notebook full of wonders) and this was almost one of them. I had told you about the Beillevaire cake (see the report HERE), but I am also a lover of Baramel gingerbread. I love their texture, their flavor and especially their super soft and caramelized crust (which is not a crust anymore). There is no egg in their gingerbread. Here I have composed my recipe with this spirit, namely a soft and firm texture and a tender crust. It is not strictly speaking gingerbread, because I put butter and eggs in it. If you wait until the next day to taste it, it will develop its full potential. Very different from the gingerbread I gave you(THERE), this little one quickly became my new favorite with its orange flavor and nuts.
Ingredients
- 50 g semi-salted butter
- 50 g caster sugar
- 170 g liquid honey
- 155 g orange marmelade
- 220 g flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 95 g egg (break 2 eggs into an omelette and weight 95g)
- 65 g nuts (you can leave them out)
Instructions
- Place the butter, sugar, orange marmalade and honey in a saucepan. Heat over low heat just to melt the butter.
- In a bowl, combine the flour, cinnamon, 4-spice and baking soda.
- Pour the liquid over the flour and mix briskly with a whisk.
- Add the eggs (in the picture there is only one, don't take it into account!).
- Finish with the nuts.
- The dough is ready!
- Pour the batter into your pan. I used small cardboard molds, which are handy to take with me or to give as gifts. You can of course bake the gingerbread in a classic buttered and floured pan. The important thing is to have the dough three quarters of the way up.The quantity of dough is suitable for a small mold of 160X80mm. But you can make several small gingerbread.
- Bake at 145°C for 55 minutes. Check for doneness and adapt to your own oven and the size of the pan you choose. The dough should be cooked and the crust nicely browned.
- Let cool overnight in the pan. The crust will get all chewy. The next day you can wrap it in cling film to preserve it.
Nutrition
Serving: 4peopleCalories: 650kcalCarbohydrates: 107gProtein: 9gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 41mgSodium: 596mgPotassium: 246mgFiber: 4gSugar: 75gVitamin A: 388IUVitamin C: 3mgCalcium: 144mgIron: 3mg
Tried this recipe?Let us know how it was!
Tiramisu
"Pull me up" or Tiramisu in Italian, keeps its promises. A spoonful of this creamy, smooth cake and your spirits are instantly lifted! With this recipe, you get a light, airy, deliciously melting and creamy tiramisu, which doesn't run.
Ingredients
- 500 g mascarpone
- 2 large eggs (from free range hens please!!!)
- 80 g caster sugar
- 2 tablespoons powdered sugar
- A few drops lemon juice (or cream of tartar)
- 2 packages sponge cake
- 1 cup strong coffee
- 1 amaretto
- 1 unsweetened cocoa powder
Instructions
- Start by separating the yolks from the whites.
- Put the yolks in a bowl with the caster sugar.
- Whisk the yolks as much as possible.
- Add the mascarpone and continue to whisk to obtain an airy cream.
- In another bowl, whip the egg whites until stiff with the powdered sugar and lemon juice (or cream of tartar for those who have it).
- Add these whites to the first mascarpone mixture. Mix gently, lifting the cream so that the egg whites do not fall.
- Prepare a strong coffee and add amaretto to it. The amount depends on your taste. But 2 or 3 tablespoons of amaretto for a cup of coffee seems fine to me. Dip the cookies one by one in the coffee for 4 to 5 seconds to soak them well, but do not soak these fragile cakes either.
- Place the cookies in a serving dish, holding them tightly. Pour the mascarpone cream over them, spreading well. You can make small tiramisus in small ramekins. I made both, you can see them in pictures in this recipe.
- Let stand at least three hours in the refrigerator.
- At the last moment, sprinkle cocoa with a tea strainer, either in the small ramekins directly or after serving a portion on a plate.
Nutrition
Calories: 451kcalCarbohydrates: 16gProtein: 8gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 138mgSodium: 70mgPotassium: 43mgFiber: 0.1gSugar: 14gVitamin A: 1246IUCalcium: 126mgIron: 0.3mg
Tried this recipe?Let us know how it was!