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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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Crispy chicken with baked corn flakes, sweet and spicy sauce
Ingredients
- 4 à 6 chicken thighs
- salt, pepper, paprika, garlic powder
- 1 or 2 eggs
- 300 g cornflakes
For the sauce:
- 40 g hoisin sauce
- 10 g gochujang
- 50 g honey
- 60 g water
- 30 g white vinegar
- 1/2 c. coffee garlic powder
- 1 c. coffee rice flour small
Instructions
- Start by preparing the thighs. Remove excess skin and fat.
- Remove the central bone and cartilage. Then cut the chicken into pieces.
- Place in a bowl, then add one or two spoonfuls of paprika powder, half a teaspoon of garlic powder (not semolina), and salt, pepper and spice to taste.
- Mix well. Crush the cornflakes in the bag with a rolling pin.
- Beat an egg in a bowl, then dip the chicken pieces in it one by one.
- Strain into the cornflakes in a container, then bread as best you can by pressing the chicken a little into the cornflakes.
- For the oil, I put it in a small spray bottle. But you can also brush on the oil to avoid using too much.
- Spray the chicken with oil, or brush a little on top, and place on an ovenproof tray lined with baking parchment.
- Bake for 20 minutes at 180°C, turning the pieces halfway through.
- For the sauce, mix all the ingredients in a bowl or directly in the pan.
- Then cook for 2 minutes from boiling. The rice flour makes the sauce nicely coated.
- Dip the chicken pieces in the sauce, or coat them with a kitchen brush.
- Enjoy immediately, sprinkled with sesame seeds as desired!
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Hazelnut pancakes
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Tiramisu Amarena
I recently made this amarena cherry tiramisu for some friends, as I had just bought a large jar of these delicious, incredibly fragrant cherries. I remade the tiramisu for my cooking blog to offer you the recipe. If you prefer the classic tiramisu, know that the recipe has been available for years HERE! To compensate for the syrup, I reduced the sugar a lot. The result is a tiramisu with an airy texture that holds together, and a strong cherry flavor, without being overly sweet at all. Then it's up to you if you add more cherries!
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Pistachio Lemon Cake
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Baked chicken with pecan breading
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Bear's garlic pie
Last recipe with wild garlic for this year. At the moment I am publishing a little less, as I have just finished my 7th book which will be released in October 2021, and I also often go to Brittany with my family. This time I propose a tasty bear garlic pie, simple to make and very original. As soon as I can post a little more, I promise, I will! But you should know that I have a lot of new and amazing recipes in the next book.
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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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Chocolate, coffee, walnut and candied orange fondant
This is a very fondant cake, with nuts, coffee, chocolate and candied orange. The whole thing goes together beautifully. I also add a creamy dark chocolate ganache. The retro look reminds me of the cakes in the cookbooks I grew up with, but I like simple decorations every now and then, where only the taste matters. Plus, this cake is naturally gluten-free!
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Fried noodles with chicken and vegetables
Here is a very simple and fairly quick recipe to make, but above all with products that are easy to obtain. The result is very tasty. We all enjoyed this dish that I made as a family. It's still nice, with the kitchen, to be able to travel through delicious dishes in these uncertain times! With very soft chicken thighs, you will want to finish everything...
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