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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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Savoury cake with morbier cheese, parsley and hazelnuts
Ingredients
- 130 g olive oil
- 200 g egg
- 40 g parsley
- 4 garlic cloves
- 230 g semi-skimmed milk
- 7 g salt
- 15 g sugar
- 300 g flour T55
- 10 g baking powder
- 100 g hazelnut powder
- 70 g county
- 230 g morbier
Instructions
- Put the chosen oil, the 200g of egg (about 4 medium eggs), the washed and chopped parsley and the peeled garlic into a blender and blend until you have a kind of homogeneous cream.
- Pour into a bowl and add the milk, salt and sugar.
- Mix, then add the flour, baking powder and hazelnut powder.
- Then add the cheeses: grated Emmental or Comté, and morbier cut into pieces (with the rind!).
- Mix well, then pour into the baking tin lined with baking parchment. Drizzle a little oil over the inside edge to facilitate removal from the mold.
- Bake for 50 minutes at 175°C over static heat (not convection heat).
- Turn out and leave to cool on a wire rack.
- Enjoy as an aperitif or starter with a salad. Morbier cake tastes best warm or lukewarm, so all you have to do is heat it up!
Nutrition
Calories: 453kcalCarbohydrates: 29gProtein: 16gFat: 31gSaturated Fat: 9gCholesterol: 106mgSodium: 618mgPotassium: 217mgFiber: 2gSugar: 3gVitamin A: 769IUVitamin C: 6mgCalcium: 333mgIron: 3mg
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Travel cake almond pistachio
Ingredients
For the sweet pastry (you'll only need about half)
- 210 g flour T55
- 125 g soft butter
- 35 g powdered sugar
- 25 g almond powder
- 50 g beaten egg
For the pistachio interior:
- 150 g pistachio powder
- 60 g sugar
- 25 g amber rum or orange blossom water
- 50 g egg white
For the cake batter :
- 140 g melted soft butter
- 120 g sugar
- 180 g almond powder
- 130 g egg
- 1 c. coffee liquid vanilla extract
- 20 g amber rum or orange blossom water
- 120 g flour T55
- 3 g baking powder
For decoration :
Instructions
- For the sweet dough, prepare the recipe as explained on this page HERE!
- Prepare the pistachio interior. Simply mix all the ingredients in a container.
- The same goes for cake batter! Just melt the butter, then add the rest of the ingredients. To measure the egg weight, break 3 eggs into a bowl and beat into an omelette, then weigh out the 130g.
- Roll out a piece of sweet dough on a floured work surface, about 2mm thick, then place in a 20cm baking tin (lined with greaseproof paper cut to size). Cut the dough into a disk.
- Place the disc of dough on the parchment paper in the bottom of the tin.
- Pour in about half the cake batter and spread it out evenly.
- For the pistachio inside, it's easier to use a piping bag, even if the result is ugly, because everything will be covered!
- Then spread a little more with a spoon, to get closer to the edge.
- Pour in the other half of the dough, smoothing it out evenly. Sprinkle with slivered almonds.
- Bake for 1 hour in an oven preheated to 165°C on static heat (also known as traditional baking), which is not rotary heat. If you turn the heat on, the cake will puff up with a bump in the middle, whereas with static heat, the cake puffs up evenly over the entire surface.
- Once out of the oven, leave the cake to cool for a good hour. Unmould the cake and place on a wire rack. I brush on a neutral topping, but you can also use warmed apricot jam.
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Hazelnut pancakes
Here is a recipe ready in just a few minutes. In less than 10 minutes, you will have delicious pancakes ready to be devoured. Plus, they're naturally gluten-free! To be served with maple syrup or a homemade praline for a perfectly autumnal breakfast or snack...
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Savoury bear garlic cake
A good friend gave me a huge bag of wild garlic freshly picked in the forest. Many thanks to Flore, I invite you to check out her Instagram page HERE! I took the opportunity to make three recipes, of which this is the first. I love wild garlic and it's not always easy to find it in stores. So I was over the moon to see what I could do with it. I propose you a very easy salted cake, with wild garlic, tomatoes and feta. Get your whips!
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Welsh Cakes
Here is a recipe from Wales. These cakes are pan-fried and ready in 15-20 minutes maximum. A childish simplicity for a very tasty result. They are delicious for breakfast with butter, jam or the famous clotted cream, or for a snack with a hot tea. For a change from scones!
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Zucchini flower fritters
This recipe is really easy to make at home. The dough is ready in two minutes and the cooking takes very little time. In less than 10 minutes, everything will be ready. You will need to fry well so that the doughnuts are very crispy. For a colorful and tasty aperitif !
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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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Cheddar and Broccoli Scones
I discovered these amazing salted scones with cheddar and broccoli during a short stay in Vancouver. Served warm, I can't stop devouring them... They looked exactly that way: a little unstructured and imperfect. That's what made me fall in love with it right away, because it gives it a little homemade feel. They are perfect for a picnic or for an aperitif.
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