A few overripe bananas sitting on the countertop was the nudge needed to finally get around to trying a recipe from Donna Hays “Basic to Brilliance” cookbook. I’ve had this cookbo…
Een heerlijke fris zoete cake met bosbessen
The base recipe for these easy muffins is so versatile - If you've got bananas in your fruit bowl you can add a cup of chopped banana, or add some chopped, fresh mango if it's summer and sprinkle them with coconut. The possibilities are endless.
This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
Brownies! Wie lust geen brownies eigenlijk iedereen wel en dan zijn er veel brownie recepten te vinden. Deze keer deel ik het choc chunck brownies recept van Donna Hay met je en vertel ik meer over het kookboek Basics to Brilliance. Alles over de brownies en het kookboek kun je vinden op Foodblog Foodinista.
Kokos-Joghurt-Kuchen
‘Alles wat je zo lekker vindt aan carrotcake, maar dan in de vorm van een koekje: knapperig vanbuiten, zacht vanbinnen en met een dot citroenroomkaas’
These vanilla biscuits are snappy, buttery and delicious.
I love, love, LOVE syrup cakes. Pouring a heap of sugared water over a warm cake and letting all the sweet, sugary goodness be soaked up? Mmmm, what’s not to love? This lemon syrup cake, by my baki…
Receta tradicional y muy fácil de deliciosas magdalenas de nata.
