I made this for my mum coming round for dinner this weekend, was looking for something light and refreshing, it totally hit the spot. I served it with cream but you could also serve custard which I think would be nice.
The orange rind gives this cake a fragrant hint of citrus while the almond flour makes it moist and dense, so its virtually melt in the mouth. Perfect with an afternoon cuppa.
Used a 20cm cake tin.
220g icing sugar (leave a little for decoration at end)
90g plain flour
90g Almond flour
Salt to taste
1/2 tsp baking powder
6 egg whites
115 g soft butter
Rind of 1 orange
- Mix all the ingredients together in a mixing bowl
- Preheat the oven to 180 deg, grease a cake tin.
- Pour mixture into the baking tin and bake for about 25-30 mins or until a skewer comes clean. Oh so yummy!
So….my planning for New Year starts now….this year we have hired a lovely big house where all the family will gather. We always have a theme and this year it’s Gothic Style.
So my experimenting has started, firstly with meringues…..oh they look amazing. I purchased some Activated Black Charcoal Powder to experiment with, brilliant stuff.
I used my Meringues recipe, which has always worked, and I added about 4 heaped tsps of charcoal powder to get a really dark colour.
I crushed meringues up once baked then 1 layer in jar of meringue and fresh raspberries then spoon some vanilla yoghurt in, then a second layer of meringue and raspberries then yoghurt then top with a final layer of meringue and raspberry. Finish off with some raspberry sauce. Oh so yummy!
This was a little healthy dessert recipe I found on line, although having double portions doesn’t make it healthy…lol! It was so delicious we had to have seconds.!
Makes 4 pots
100g scottish rasperberries
80g dark chocolate
2 egg whites
2 tsp caster sugar
1/2 Cadbury crunchy bar – chopped
- Firstly melt the chocolate either in a bowl over warm water or on level 1 on an induction hob.
- Set aside and allow to cool. (approx 10 mins)
- Whisk egg white until stiff then whisk in the sugar
- Mix quark into the chocolate mixture
- Gently fold the egg whites into the chocolate mix.
- Add in the chopped honeycomb, leaving a few chunks to decorate after
- Place some rasperberries in the bottom of the dish then spoon some of the mixture evenly into each dish. Top with crunchy bits and rasperberries.
This is my take on Jamie Olivers 5 Ingredient Recipe on his new Channel 4 TV Show and from his new book. It was really delicious and so easy to make.
Makes 6 small pots (or 4 big ones, if you’re like me….lol!)
200g Dark Chocolate
1 jar Black cherries (about 400g) I only used half.
2 tbsp golden cast sugar
200ml double cream
- First melt chocolate on Induction hob at No. 1 (or in a bowl over water) Keep 1 square of chocolate back for decoration.
- Heat up the cherries in syrup gently for about 5-10 minutes
- Divide the whites from the yolks into separate bowls
- Mix the egg whites with a pinch of sea salt until stiff peaks
- Mix the cream until slightly thick, then add egg yolks and sugar, mix to combine
- Allow the cherries and chocolate to cool before adding
- Gently add the chocolate to the cream mixture and fold together
- Then gently fold in the egg whites to the chocolate mixture
- Place mousse into a dish, then cherries, then mousse, then cherries……layer up as much as you want.
- Grate some chocolate over top to finish……………devour!!!!
I started watching Jamie Oliver’s new 5 Ingredient TV Show and liked the sound of the Almond Puff Pastry. Using my little magic Crisper Plate, thought I would give this a go.
All butter puff pastry
100g ground almonds or whole and blitz
2 eggs (1 for wash)
1 tbsp double cream
- Roll out puff pastry into 2 circles
- Blitz almonds in a processor, or if using ground add to a mixing bowl, add 1 spoon icing sugar, 1 tbsp cream and egg and mix together until blended
- Place 1 circle onto preheated crisper plate and fill the centre with the mixture leaving approx 1 inch all round
- Place the other pastry circle on top and seal the edges with a fork
- Brush will egg wash and put small knife hole in the middle
- Cook on Dynamic Crisp setting for about 10 minutes.
- Remove and dust with some icing sugar then serve with some fresh cream……oh so yummy!
First Recipe trying out my new oven. Baked perfectly and tasted even better….lol!
225g Black Treacle
255g Soft Light Brown Sugar
2 eggs, beaten
350g plain flour
2 tsp ground cinnamon
1 tbsp ground ginger
1 tsp bicarbonate of soda
250ml warm milk (I used semi-skimmed)
- Melt together Treacle, sugar and butter, mixing all the time
- Remove from heat and mix in the eggs
- Sieve flour into a large bowl, add the salt, cinnamon and ginger and mix together until combined
- Mix bicarbonate soda to warm milk then slowly add to the mixture and mix well
- Line a 10″ square baking tin and grease
- Pour mixture into tin and bake in the oven. I used my new Cake function, if you don’t have this then bake 140 deg for about 1-1.5hrs. Test with a knife, if it comes out clean its ready.
- Serve with some warm custard or ice cream.
Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cake it was. So yummy!
80g self raising flour
120g light brown sugar (or you can use caster sugar)
20g cocoa powder
1 tsp vanilla essence
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 medium ripe banana – mashed
- Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.
- Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.
- Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
- Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
- Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.
I made some plain chocolate ones too, follow everything above but just take out the banana.