Recently It was my nephew Ethan's birthday. I was planning to make a simple chocolate cake, but Ethan is very opinionated and
preferred a cake with his favorite fruit: rasberries! How could you resist the 8 year old cutey? I wanted something rather light. In this pistachio cake there's no butter, hardly any flour and not too much sugar. Yet the texture is deliciously moist!
Ingredients
-1 cup of powdered sugar
-3 eggs
-1 1/2 cups of ground pistachio and almond
- 1Tbs flour
-1 teaspoon baking powder
- 1 greek yogurt
- rasberry purée
- fresh rasberries
Preheat the oven to 350°( 180°c). Prepare egg whites. In the bowl of an electric mixer beat egg yolks and sugar well. Add the yogurt, then the ground pistachio and almond,the flour and baking powder. Lastly, fold through with the firm egg whites.
Pour the mixture into a heart shaped or square cake tin lined with non-stick baking paper. Bake for about 40 min or until the cake is cooked when tested with a skewer. Leave the cake in the tin for 4 minutes before turning out. Place on a serving plate and pour rasberry purée over the cake ans then decorate with fresh rasberries( and unsalted pistachios if you wish). Serves 4-5.
Pistachio Cake with Rasberries
Finnish "Pain d'Épices"
This Mujk Peperkaka"Gingerbread"has an unbelievably light and moist texture.Excellent accompanied warm with whipped cream or cold with butter.I eat it as it is with nothing on top ...
Ingredients:
90 g butter
12,5 cl buttermilk
1 egg
150 g brown sugar
175 g flour
1 ts baking soda
2 ts ginger
1 ts cinnamon
1/2 ts grounded cardamom
30 g almond meal
Preheat oven to 175 (345 F).Line the base of a 20 cm square cake tin.
Heat butter in saucepan over medium heat until it melts.Off the stove when cooled down a bit add buttermilk.Beat egg and brown sugar together and add to liquid mixture.
Sift flour, baking soda and spices. Add almond meal.Pour liquid mixture in the center of dry mixture.Stir until texture is smooth and fluffy.Bake for 25 to 35 minutes depending on your oven.
Pour les français:
Ingrédients pour moule carré de 20 cm.
90 g de beurre
12 cl de lait ribot
1 oeuf
150 g de sucre brun
175 g de farine
1 cuillère à café de bicarbonate de soude
2 cuillères à café de gingembre rapé
1 cuillère à café de cannelle en poudre
1/2 cuillère à café de clou de girofle moulu et de cardamone.
30 g amandes hachées
Hazelnut and Chocolate Muffins
My objective when making these muffins was to make them appealing to my nephew who usually doesn't appreciate my 85 % cocoa chocolate cakes...I added chesnut flour to enhance the fluffiness and the moistness of the texture and some big chunks of milk chocolate in the middle for the "fondant"taste.
Makes 6 large muffins.
-1/2 cup of flour
-1/2 cup of chesnut flour
-1/2 tsp baking powder
-1/2 tsp baking soda
- pinch salt
-1/2 cup grounded hazelnuts
-1/2 cane sugar
-1 Tbs cocoa powder(Van Houten)
-1 egg
-2 Tbs of crème fraiche
-1 tsp vanilla
-6 squares of milk chocolate
In bowl combine dry ingredients.Mix well.
In another bowl,combine egg,crème fraiche,cane sugar,and vanilla.
Add dry ingredients and mix till moistened.
Spoon batter into muffin cups.Add chunks of chocolate in the middle of each muffin.
Bake in preheated 375F/190C oven for 25 minutes.Enjoy!
Rice Flour Lemon Tea Cake
I really had to experience the rice flour I recently purchased at "les Nouveaux Robinson",an organic supermarket located in Montreuil where I love to shop,and I was obsessed with a mesmerizing recipe I had seen several months back on the Wednesdaychef's blog.I brought it to an "apero dinatoire" I was invited to.My friends found this cake delicious and moist!A definite keeper!
Ingredients
3/4 cup rice flour
1/4 cup patato fecule
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs separated
3/4 cup almond paste, at room temperature
1/2 cup cane sugar
1 teaspoon grated lemon zest
1 drop of orange essential oil
3 tablespoons lemon juice
1/4 cup olive oil
- Position a rack in the lower third of the oven and heat the oven to 350 degrees.
- Sift together the flour, baking powder and salt twice. In a small bowl, combine the eggs and vanilla and whisk together just to combine.
- In the bowl of a stand mixer fitted , beat the almond paste on low speed,add olive oil. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar , beating until incorporated.
- With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for 30 seconds more.
- In another bowl beat egg whites until firm.
- Add the citrus zests,lemon juice and orange essential oil . Mix in with a wooden spoon. Add the flour mixture in two batches, stirring after each addition until incorporated.Fold in gently the egg whites. Scrape down the sides of the bowl one last time, then spoon the batter into the prepared pan and smooth the surface with an offset spatula.
- Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 60 to 65 minutes.
Carrot Cake My Way
Ingredients
- 3 cups of Créances carrots,washed but not peeled,grated
- 1 apple(I used Granny Smith),diced
- 1 cup of hazelnuts
- 1 cup of flour
- 1 ts baking soda
- 1 ts ground cinnamon
- 1 ts ginger
- 1 ts cashew butter
- 2 eggs
-3/4 cup brown sugar
Preheat oven 350F.Whisk flour,baking soda,pinch of salt,cinnamon,ginger in a bowl.Whisk eggs and sugar in another bowl.Add
flour mixture little by little.Stir in cashew butter,then carrots,hazelnuts crushed.Bake cake for about 40 min depending on your oven.With mine it took 50 min.
