Tag Archives: cake

Courgette, walnuts and pumpkin seeds cake

Courgettes make for a very unusual but surprisingly delicious ingredient in our Friday cake… A great recipe to bake at the week-end whilst keeping to your 5-a day.
A lovely way to eat one of your 5-a day!

A lovely way to eat your veg

Ingredients list

  • 3 large eggs
  •  250ml sunflower oil
  •  250g soft light brown sugar
  • ½ tsp vanilla essence
  • 300g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  •  2 tsp cinnamon
  •  ½ tsp ground ginger
  • ½ tsp nutmeg
  • 300g courgettes, peeled and grated
  • 100g walnuts, chopped roughly
Preheat oven to 180C and prepare two 8” round cake tins.
Grate the courgettes, making sure to choose them fresh and small so they are not bitter! This could ruin your best efforts…
Beat the eggs and sugar and add the oil. Then add the flour followed by all the other ingredients.
Pour into two sandwich tins or one round tin. Bake for 35 min to 45 min, depending on your tin size. Check the top is springy and nicely raised before taking out.
I decorated the top with pumpkin seed to keep to the autumn theme.
I chose to sandwich it and spread a mix of light cream cheese and lemon curd (shop bought) in between. This is not always necessary and this cake is also nice on its own. I like the fact it is not overly sweet and the oil gives it a very springy, soft and aerated texture.
This recipe is apparently a take on the hummingbird bakery recipe, and it was found here at aureafemellabakes.
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Sicilian lemon cake with coconut, ricotta and polenta

In Sicily, we ate cakes for breakfast! Sometime, our plate looked liked a poem in praise of gluttony: In such a poem all the synonymous of “cake” would have to be used! Eclairs, marbled cakes, profiteroles, biscuits, tart, millefeuille, brioche…

This recipe is for Judy who enjoys cake for breakfast – and anybody looking for an almond-free version of my Sicilian Lemon cake. Here, I have simply replaced the almond with ground coconut and the result is a much more textured cake, a bit similar to a carrot cake, but with the intensely citrussy flavour of the sicilian lemons…

I think it works even better than the almond version: Coconut and lemon being such a winning pairing… It almost makes you glad to be almond-intolerant!

A sicilian breakfast in NOTO

A sicilian breakfast in NOTO

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Delicious sandwiched with lemon cream

Ingredients list:

  • Butter, 50g
  • Sugar, 280g
  • Eggs, 6
  • Fine polenta, 150g
  • Ground coconut, 200g
  • Baking powder, 1 and 1/2 tsp
  • Honey, 2 Tbsp
  • Zest of 5 lemons and juice of one
  • Ricotta, 300g

Pre-heat the oven to 160º.

Beat the butter and sugar until pale and creamy and add the eggs one at a time.

Zest each lemon carefully – better to choose organic and unwaxed lemons if you can. Juice one of them and keep the others for a Granita de limone.

Fold all the remaining ingredients and pour into a lined and buttered cake pan.

If you have some lemon extract, you can add a few drops for a more intense lemon taste. Bake for just over an hour at 160 °. It is ready when the middle is still ever so slightly wobbly. The result is a dense and intense cake with a chewy texture. Irresistibly lemony… You can do a sandwich cake if you bake it in two sandwich tins and spread some lemon curd whipped with mascarpone in the middle! Try this for a posh party version!

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Serve cold with yogurt or on its own.

Almond, lemon, ricotta and polenta cake

If summer is not coming to us, we will conjure it up in our plates! We will force it into our dishes and how best to do that than to use the enchanted flavours of Sicilian lemons, unadulterated ground almond and exotic polenta in order to create a “spirit of summer” cake? Seasonal and gluten-free.

Baking is soulful and a proper pick-me-up when all else is a disappointment including the longing for sunshine. This cake will fill your kitchen with the scents of a lemon grove and the lingering taste of sunnier places… You can serve it as pudding or eat it for breakfast as they do in Sicily, or better even : have it with a cup of tea outdoors! Any CHANCE of a picnic this week-end?!

Ingredients list:

  • Butter, 50g
  • Sugar, 280g
  • Eggs, 6
  • Fine polenta, 150g
  • Ground almond, 200g
  • Baking powder, 1 and 1/2 tsp
  • Honey, 2 Tbsp
  • Zest of 5 lemons and juice of one
  • Ricotta, 300g
All the scents of summer

All the scents of summer

IMG_3708Pre-heat the oven to 160.

Beat the butter and sugar until pale and creamy and add the eggs one at a time.

Zest each lemon carefully – better to choose organic and unwaxed lemons if you can. Juice one of them and keep the others for a Granita de limone.

Fold all the remaining ingredients and pour into a lined and buttered cake pan.

If you have some lemon extract, you can add a few drops for a more intense lemon taste. Bake for just over an hour at 160 °. It is ready when the middle is still ever so slightly wobbly. The result is a dense and intense cake with a silky and melting texture. Irresistibly lemony…

Serve cold with yogurt and on its own.

This quantity will fill a dish 23 cm in diameter. The recipe is inspired by an australian site: www.goodfood.com.au With thanks!

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Merry Christmas to all you love and peace on Earth for mankind

Merry Christmas to all you love and peace on Earth for mankind

Mince pies for Rudolph, a dram for Father C. and a present wrapped in sugar. Hope And Love to You ALL – Hope I have forgotten nobody!

Le gâteau à l’orange des goûters de mon enfance

The Orange cake of my childhood 5 O’clocks

My nan does not enjoy cooking. That is what she says when asked: “No I don’t enjoy cooking”. Nobody believes her, yet she is so right. It is not cooking she enjoys, it is giving. Cooking is just a gift of love: A stew is in actual fact a hug, a cupcake is a kiss, a chocolate fondant a love letter… She used to bake a deliciously tanguy orange cake for our “goûter d’enfants”; of which the recipe has been lost even to her but I have found this one and I enjoyed it almost as much!

This is a recipe I dedicate to my brothers and all my cousins, to my mother and my lovely god-mother, in memory of happy days and in celebration of the “goûter” at Manille’s or Tatie Marie’s place. For a brief instant last week-end, a champagne tea-time gathered us again and the memories flooded back, illuminating a long darkened room in a nostalgic glow. 

Ingredients list:

  • Soft butter, 115g
  • Sugar 115
  • Eggs, 2 big
  • Baking powder, 1 tsp (1 sachet of levure chimique)
  • Orange, 1 (unwaxed)
  • lemon, 1 (unwaxed)
  • Salt
  • Orange blossom water, 1 Tbsp

Warm your oven to 190°C.

Mix the butter, sugar and eggs in the thermomix. Blend for 1 minute at 37° C, speed 4.

Add the flour and raising agent, zest and juice of the orange and lemon, salt. A pinch of salt will suffice and you can replace it with bicarbonate of soda. Add the orange blossom water.

(This is a nod to my tender grand-mother who can hardly bake without “Eau de fleurs d’orangers”!)

Mix for 20 seconds speed 4.

Put into a cake tin or several small cake tins: I filled 6 of them with this batter.

Bake 25 minutes or 15 min if using small tins.

Decorate the top with a light icing, mixed with a tablespoon of orange juice.

French post script: Recette trouvée sur Papilles en éveil.