Tag Archives: almond meal

A fairy flower birthday cake

Nobody is too old for a pretty fairy cake. I made this dreamy number for a good friend’s birthday on Friday night.

250g butter, softened
1 cup brown sugar, or unrefined sugar
3 tsp vanilla extract
3 eggs
1 cup (150g) self-raising meal
1 cup (150g) hazelnut or almond meal
1/2 cup milk
Whipped cream for filling and top of cake
1 ripe banana for the middle of the cake

Before starting, make sure all ingredients – eggs, milk and butter – are at room temperature. Preheat oven to 180C. Grease and line the base of two 20cm round cake pans.

Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition.

Add the flour, hazelnut or almond meal and milk, alternating, in batches, until just combined. Divide mixture evenly among the prepared pans and use the back of a spoon or small palate knife to smooth the surface. Bake for 20-25 minutes or until a skewer inserted in the centres comes out clean.

Remove from oven and cool in pan for about five minutes before turning on to a wire rack to cool completely. Place one cake on a serving platter. . . Put thin slices of banana on the bottom cake and top with cream. Top with remaining cake and decorate with more whipped cream and decorate how you like.

Toutes les filles ont le droit à leur gâteau d’anniversaire biiiiien girly! C’était l’anniversaire d’une de mes proches copines à Istanbul donc je lui ai fait un gâteau pour fêter cela!

250g de beurre ramolli
1 tasse de sucre brun, ou du sucre non raffiné
3 cuillère d’extrait de vanille
3 oeufs
1 tasse ( 150 g ) farine
1 tasse ( 150 g ) de poudre de noisette ou d’amande
1/2 tasse de lait
Crème fouettée pour le remplissage et le dessus du gâteau
1 banane mûre pour le milieu du gâteau

Avant de commencer, assurez-vous que tous les ingrédients – oeufs, lait et beurre – sont à température ambiante. Préchauffer le four à 180C.

Utilisez un batteur électrique, battez le beurre, le sucre et la vanille dans un bol jusqu’à consistance crémeuse pâle . Ajouter les oeufs, un par un ,en battant bien après chaque addition .

Ajoutez la farine ,le poudre de noisette ou d’amande et le lait , en alternance , par lots, sans trop mélanger. Divisez le mélange uniformément entre les moules préparés et utilisez le dos d’une cuillère ou un petit couteau pour lisser la surface . Faites cuire au four pendant 20-25 minutes ou jusqu’à ce qu’un cure-dent inséré dans les centre en ressorte propre.

Retirez du four et laisser refroidir dans le moule pendant environ cinq minutes avant de tourner sur une grille et laisser refroidir complètement. Placer un des deux gâteau sur un plat de service . . . Mettez de fines tranches de banane sur le premier gâteau et puis mettez de la crème .Garnir le reste de gâteau et décorer avec la crème fouettée et décorer plus comme vous le sentez.

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Sunny Saturday Carrot Cake and Latte

I think it’s important to do things that are good for our spirits, even if it’s simply to make ourselves feel good. My beau was away on the weekend and I was at home staying warm and doing homework, so I decided to make myself one of my all time favourite cakes: Carrot cake. It’s sweet smell filled up my apartment and I felt good baking and then indulging. However, I am careful not to over-sweeten my cakes and I use alternative flours a lot of the time so that it’s not as heavy and it stays relatively healthy.

For me, carrot cake should not be refined. I go with the idea that it’s more of a loaf, something I can eat for breakfast and not feel ill.

Here is how I do it:

1 cup almond meal
1 cup self-raising plain flour
1/2 cup quinoa
4 teaspoon mixed spice (I use cinnamon, nutmeg, cardamon, pepper, vanilla)
1 cup brown sugar (or any unrefined sugar- makes the cake so much richer and gives a taste of caramel)
2 1/2 cups of grated carrots
1 cup chopped walnuts (half of these to put on the icing)
2/3 cup of either coconut oil or ghee
3 eggs, lightly beaten
150g of natural yoghurt

For the icing:
250 g cream cheese
1 rind of lemon or lime
honey

What next?
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm cake pan. Line base and sides with baking paper.

Sift flour, almond meal, quinoa and spice into a bowl. Add sugar, carrot, chopped walnuts, coconut oil/ghee, natural yoghurt and eggs. Stir to combine. Spread into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

To make the icing mix the cream cheese, grated rind and honey to taste. Spread over cake. Decorate with walnuts. ENJOY

Carrot Cake

Carrot Cake

Carrot Cake

Carrot Cake

Carrot Cake and morning latté

Carrot Cake and morning latté

Carrot Cake

Carrot Cake

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Gluten Free Flourless Orange and Chocolate Cake

I love making flourless gluten free cakes because I don’t feel guilty and I gobble it all up because it is moist and feels nourishing. Here is my recipe:

You’ll need:

2 oranges
1 big chunk of fresh ginger
3 eggs
1 cup of muscovado
300g almond meal
1 generous cup of raw cocoa
1tsp baking soda or raising agent
1 shot of black coffee

Place the oranges and ginger in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Place the orange in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange,cocoa almond meal and baking powder and gently fold until just combined. Add the shot of coffee. This does not make the cake taste like coffee, it simply makes the cocoa taste richer and takes away the bitterness of the rind.

Pour into prepared pan.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

To decorate, I covered it with cocoa and added on four macarons and a sliced fig.

It was so moist and almost tasted like a fudge cake- minus all the dairy and flour!

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Almond Meal Banana and Blueberry Muffins

This moist butter cake base is perfect for your afternoon tea hit.
What you’ll need:

  • 250g butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla essence
  • 3 eggs
  • 1 1/2 cups self-raising flour
  • 1 cup of almond meal
  • 2/3 cup milk
  • 2 very ripe bananas
  • 1 cup of frozen or fresh blueberries

Using an electric mixer, cream butter, bananas, sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.

I buy very ripe bananas in bulk, skin them and freeze them for baking and smoothie purposes. I find this is really practical.

Add eggs, 1 at a time, beating to combine. Add half the flour and almond meal. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and almond meal and milk.

Spread mixture into prepared patties.

Bake for around 12 or until a skewer inserted into the centre comes out clean.

For the second half of the mixture I put in a cup of granola. This gives muffins such a lovely hearty texture. I think of it as a breakfast muffin.

The blueberries you can put in as you please.

I had a bit of icing left over from my last cupcake fiesta so I iced four of the muffins because J has such a sweet tooth!

There is nothing better than storing cakes, muffins, cupcakes or tartes in this charming stand. I love it! And the flies can’t get in.

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