Tuesday, 17 December 2013
Tuesday, 3 December 2013
A delicious winter cake
200g walnuts, shelled
1 tsp. baking powder
1 tsp. ground cinnamon
100g soft butter
5 eggs, split
130g caster sugar
1 tsp. vanilla sugar
pinch of salt
Preheat the oven to 170˚C.
Line the bottom of a baking tin of 20 cm with baking paper. Grease the sides with butter.
Grind the walnuts in the bowl. Add the butter and pinch of salt and mix well. Beat the egg yolks with the sugar until the mixture has thickened. Add the walnuts butter mixture and baking powder, vanilla sugar and cinnamon and beat well together. Beat the egg whites until the foam has become peaks.
Fold the egg whites carefully into four parts by the batter.
Pour the batter into the baking tin and bake 60-70 minutes in the oven.
Let the cake cool down at least 30 minutes in the tin.
Sprinkle with a little powdered sugar.
Sunday, 10 November 2013
Wednesday, 6 November 2013
60 g of butter at room temperature
180 g almond flour
1 tablespoon finely grated lemon zest
150g self-raising flour
150 gr granulated sugar
Preheat the oven to 160 C.
Mix the butter, almond flour, lemon zest, flour, eggs and sugar in a bowl.
Put the mixture in a large cake tin. Press the pears in the mixture and sprinkle with some sugar. Bake in a preheated oven for about 30-35 minutes.