310g ground almonds (I used LSA mix – in my opinion, pure ground almond is better)
140g caster sugar
6 large eggs
1 lemon (zest and juice)
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice
Icing sugar for dusting
Seasonal berries (I used frozen berries to serve)
Place whole oranges (peel and all) in a saucepan filled with boiling water (about 1L) and boil for 30 minutes. Drain and remove all seeds when oranges have cooled.
Preheat oven to 160C. Line a springform cake tin (20cm/8inch) with baking paper.
Place all of the other ingredients and oranges in a food processor and blitz until it forms a thick and smooth batter.
Place mixture into the cake tin and bake for 1hour and 10 minutes or until cake is cooked (stick skewer in the middle of cake and it should come out clean). Take the cake out of the oven and leave cake in tin until cool (roughly 30 minutes) before turning it out.
Dust the cake with icing sugar and serve with fresh berries (or frozen, like I did)
Note: If you have a NEFF oven, put it on the CircoTherm setting.
Hi again! Over the past few months I have been taking pictures of all of my creations but haven’t had quite the time to upload them on here. So over the upcoming days/weeks, I’ll slowly release them here. Today I bring to you some delicious madeleines! I love how it makes the house smell, so buttery and sweet. I especially love how they have a light subtle crunch on the outside when fresh. Sadly, this is lost once stored in a box, but don’t fret, they still are yummy nevertheless!
2 bananas (mine were frozen, you can do this with unfrozen bananas too)
Peanut butter (I used crunchy)
200g chocolate, chopped (I used 70% dark)
Chopped nuts (optional, I used pistachios)
Slice up your bananas and spread ½ of the banana slices with peanut butter. Top them with the other ½ of banana slices.
Store in the freezer for roughly one hour
Place chocolate in a heatproof bowl and microwave in 10-second intervals until melted.
Removal bites from the freezer and coat them completely with the melted chocolate. Remove the excess chocolate by lifting bites with a fork and place on a baking sheet. Sprinkle some chopped nuts (optional)
Freeze bites for a minimum of 3 hours. Store in the freezer until ready to enjoy.
Notes: You need to work fast as the chocolate sets very quickly. Also, I have also used unsweetened hazelnut spread instead of the crunchy peanut butter and I found that worked out nicely too.
Last week I attempted to make Mendl’s Courtesan au Chocolat, a beautiful pastry that was featured in Wes Anderson’s The Grand Budapest Hotel (awesome film by the way!). I took a screenshot of it and searched on good ol’ google for a recipe. Thankfully Fox uploaded the recipe as a video on Youtube. It isn’t complicated to follow; it’s basically just choux pastry and chocolate crème/custard. You can find the original link here. I have also added some tips below.
Your batter should be of a ribbon consistency. After adding all of the eggs, test your batter by lifting some of it with your spatula. The batter should fall off in ribbons, be smooth and shiny. I found that I needed to add an extra egg because my batter was too stiff.
If you find that you have some pointy tips after piping out your pastry balls, wet your finger with some water and dab them down.
When making your 3 different colour glazes, aim for a thicker consistency (don’t be tempted to add too much milk, otherwise the glaze will slip right off your pastry balls).
Don’t have cocoa beans? Just substitute with an almond to top off your beautiful pastry tower!
If you have any questions, leave me a comment below. I’d love to know how you found the recipe! If you enjoyed this post, please don’t forget to like and follow 🙂
Place all of the ingredients in the food processor or high-speed blender until mixture is smooth and creamy. Occasionally scrap down the sides of the machine to allow all of the ingredients to be fully combined. Serve with some crackers, pita bread or veggies (e.g. celery or carrot)!
Enjoy! If you like this recipe, give it a like and follow me! Also, please leave me a comment if you have any questions.
Optional: Add a pinch of cinnamon in the batter or chocolate chips, or garnish with fruits and a drizzle of maple syrup
Mash the banana up until smooth
Whisk in the eggs with the banana until combined, with minimal lumps in the batter
Heat a non-stick fry pan on low-medium heat.
Pour batter pan (I used about 1tbs per pancake). Cook until bubbles form on the top of the pancake and flip to the other side and cook for another further 30seconds to 1minute, or until golden brown. I served them with chopped strawberries and maple syrup.
Tasty tip: Try spreading some peanut butter or hazelnut and cacao spread on them!
If you do try this recipe out or have already tried something like this, leave me a comment on how you found it and what you added to our pancakes!
I’ve been so busy with exams and haven’t had the chance to upload anything in the last few weeks. I have been taking photos of what I have been up to, so if you’re interested in checking out my foodie adventures, you can find them below!