>This moist and flavoursome cake is best made with tiny seedless clementines or satsumas. It contains no fat and no flour and is really a souffle in essence, but it is delicious eaten cold and even better the next day.
Clementines 7or 8
Ground almond 250g
Bicarbonate of soda 1 tsp
First rinse the clementines and put them whole in a pan, just covered with water.
Put on low heat and let it simmer for about 2 hours – remember to check the water level!
Drain and cut up the fruit, removing pips if there are any – I choose the seedless variety for this cake.
Puree the fruit in a food processor. Reserve.
Preheat the oven to 180°.
Line and oil a cake tin. Take one with deep sides because this cake will rise.
Separate the eggs and whip the whites with a pinch of bicarbonate until they make soft peaks.
Beat the yolks, almond powder and sugar together. Add the rest of bicarbonate. Add the clementine puree.
Blend the whites in that mixture, being careful to fold them in without breaking them.
Optional : Add a Tbsp of rum or orange liqueur if you wish.
Bake for 45 min. Cover with some foil half-way through if the top is colouring too quickly.
It should rise like a souffle and remain both light and airy even after it has cooled down.
This makes a delicious sunday lunch pudding. It is full of the clementines flavours and packed with a gloopy syrup that contains a fair share of vitamin C plus some energizing essential oil from the clementines skin itself. Perfect for anybody who doesn’t enjoy flour or is gluten intolerant.
This cake was inspired I believe by a recipe from Nigella Lawson that I tore from a magazine years ago.
I never throw away a recipe!
|Our Easter lunch pudding
|Still from Marie Anne’s TV- with thx!
Our family breakfast was filmed for M6 in their magazine “100%Mag”and is now on replay at http://www.m6bonus.fr.
Go and view if you want to know everything the French think of a full English breakfast! There you can learn how to use a spurtle and make a proper Scots’ porridge. Tempted? You should be: it’s delicious and nutritionally very sound – they’ve even brought in a nutritionist to explain – told you!
Make your porridge with three parts water to one part rolled oats and a pinch of salt. Cook it on low heat while stirring until it coats the back of the spoon. Serve hot with a dash of single cream.
Offer sugar, honey, raisins, cinnamon, maple syrup, grated apple and lots of other stuff your guests can choose from and then make their own scrumptious version…
I like mine with agave syrup and half a grated apple, sprinkled with cinnamon.
Of course, in the course of the filming, I HAD to mention Marmite : love it or hate it but try it!
You’ll be a true anglophile when you do… I love it over a scrap of butter on a dry toast. It’s also nice with cheeses like cheddar.
It’s in the air, I think, but I have recently been experimenting with gluten-free recipes to see if I can get a good enough taste versus the health promise.
Hence, I created by chance this light and delicious muffins recipe and I am so chuffed about this one that I will delay no more and give you THE LIGHTEST AND TASTIEST MUFFINS ever… See for yourself!
This makes 15 muffins.
Buckwheat flour 90g
Brown rice flour 45g
Potato flour 50g
Fine oatmeal 50g
Almond powder 50g
Baking powder 1 Tbsp
Bicarbonate of soda 1 Tbsp
Xantham gum 1/2 tsp
Rapeseed oil 100ml
Grated lemon zest and lemon juice of one lemon
Lemon extract 1/2 tsp
Poppy seeds 1 tsp
Mix the flours and raising agents together with the xantham gum.
Add 100ml of oil and mix in the sugar, eggs beaten as for an omelette and the lemon extract, lemon juice, seeds and buttermilk.
Whisk it all in a food processor until you get a light and creamy mix.
For best results, leave the dough to rest 15 min at room temperature.
Bake at 180〫for 20 or 25 min.
These muffins are amazingly light and cloud like!
I took them for tea to my friend’s Lala’s place and we had them as a Mad Hatter’s tea party in her wonderland basement flat, surrounded by lovely antiques and the smell of pot-pourri.
This is a gluten-free and diet friendly recipe and there is no trade off on the taste front because they taste so yummy I still can’t believe they are good for you…
This is an appley variation on the classic Yogurt cake recipe, and by popular demand this is now our yogurt cake recipe! A delicious family secret.
Note: Pre-soak the raisins and currants in brandy the night before, it will give this cake a nice but subtle flavour.
Bicarbonate of soda 1 tsp
Brown sugar 150g
Raisins and currants 150g
Apples cored and sliced, 2
1 capful of Vanilla essence
Mix the sugar and butter in a food processor until creamy and light.
Add the slightly beaten eggs, flour with bicarbonate and yogurt: Use whole milk yogurt, not fat free!
The mix should be light and create a ribbon.
Fold in the drained raisins and the apple slices.
Bake 30 min at 180° C.
This has become a family favourite and my children absolutely loved it!
Yet it is surprisingly quick to make.
I borrow this recipe from the Avoca café in Dublin. I love cinnamon in all its guise and will be baking these for my children as a holiday treat for Sunday brunch!
Those buns are chewy, moist and deliciously flavoured – perfect for brunching.
Strong white flour 450g
Pinch of salt
Caster sugar 50g
Dried yeast 1 Tbsp
Egg 1, plus extra to brush on
For the filling:
Golden brown sugar 100g
Cinnamon 1 Tbsp
Sieve the flour, salt and sugar into a big bowl.
Rub in the butter.
Heat the milk to blood temperature and pour into the yeast.
Combine with the flour.
Beat in the egg.
Combine well using a dough hook if you can and knead until soft and springy.
Leave to rest under some cling film.
Combine the cinnamon and sugar with the soft butter and mix well.
Knead the dough and take a fifth of it to line a cake tin or any other oven-proof dish.
Roll out the rest of the dough as a wide rectangle.
Spread the filling generously all over. It will get messy but be generous!
Roll up the rectangle like a big swiss roll!
Cut this into several thick slices.
Place the slices on the lining. Leaving gaps in between because they will expand quite a bit.
Egg-wash the top and sprinkle with more sugar and cinnamon.
Cover in cling film and leave to rise 30 min or until it as doubled its volume.
Preheat the oven to 180° and put in a hot oven for 30 minutes.
Serve warm or cold but they are best eaten the same day.