Pomegranate seeds cake (Cake con granadas)

 

I thought about publishing this post on Mother's Day which was yesterday but it was impossible .

Sometimes it happens, we want to do more things than we have time.

And I notice that I get more tired. 

First, here in the house you always have to do and perhaps this pandemic exhausts us all.

We have been around for more than a year. In any case I try to keep the spirit.

Going to ourrecipe, you already know that  always take advantage of the fruits of the season and also others, this time it is the pomegranates, I  find them all so beautiful, the color, the flavor and how well they are in the recipes.

I had some pomegranates and also a neighbor gave me one the other day and finally Gerardo (hubby) says:

 Guess what I brought you and they were lovely pomegranates, someones were small but precious.

 Sometimes I  freeze someones to have at Christmas because there are many Christmas desserts with pomegranates.

I have to say that this cake lasted only one day, I don't know why everyone loved it.

Source : Five Heart Home

Ingredients

1 1/2  cup pomegranate seeds (fresh or frozen)

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter at room temperature

1 cup sugar

2 eggs

1/2 cup buttermilk or greek yogurt

1 teaspoon almond extract

1/2 teaspoon vanilla extract

1 tablespoon sparkling sugar for topping

Method

Place the pomegranate seeds on a paper towel lined plate to remove some of the moisture and set aside.

Position rack in center of oven and preheat to 350°F  (180°c).

Butter a deep dish pie plate.

In a medium bowl, whisk together flour, baking powder and salt, set aside.

In a large bowl using and electric mixer blend the butter until creamy. Add the sugar and beat on medium high speed for a couple of minutes until be light and fluffy.

Turn down the mixer and slowly blend the eggs , buttermilk and extracts. With the mixer on low gradually mix in the flour mixture until just combined.

Scrape the batter into the prepared pie plate and smooth the top.

Sprinkle the pomegranate seeds on top of the batter, about 3/4 cup of your seeds) and let someones to serve with the wedges. 

Bake for 10 minutes at 180° c (350°F)  and then reduce the temperature to 160°c (325°F) and continue baking for 40 minutes or until cake test done with a toothpick inserted into the center of the cake.

Place the pie plate on a rack and allow to cool.

Add some pomegranate seeds and slice into wedges and serve with Ice cream if you like or perfectly plain.

You can sparkling some sugar for topping.

print recipe here

Cake con granadas

If you search in internet  I found  some countries  have freeze pomegranates seeds

Yoghurt Cream Dessert with poached quinces ( Crema de yogurt con compota de membrillos

 

I know  in many sites (northern hemisphere) they are already in Spring, we have had a strange Autumn, some days with heat and others with ice, but the days are darkening faster.

Today I had to go out and it had been a year since I went to Santiago (I only went out nearby) I found that people are hysterical and out of their minds, they honked the horn, yelled at you and passed at full speed. Quarantine is not easy but I do not justify walking like crazy ... anyway.

This dessert is like a panacotta (with Greek yogurt)  very delicious without cream and with a compote of quinces that are made separately. 

It can also be done with other fruit.

(Like pears o apples)

I like quince and sometimes people don't get enough of it.

Many people cook quinces (I love the juice) but here we have some spices . Is a Turkey recipe!

Take care you all

Source : Delicious .com.au  and   Giver recipe.com

Spices Quinces

Ingredients

3/4 cup sugar

3 cups water

3 quince fruit

1 hibiscus tea bag (for coloring) optative

zest of one orange

3 star anise

2 cinnamon sticks

Method

Boil water and sugar in a pot until sugar dissolves.

Halve the quinces, dont remove the seeds, they help the color and give a consistency to the syrup because they have a natural pectin.

Place the halved quinces in the pot.

Add the hibiscus tea bag, orange zest, cinnamon sticks and star anise on the quinces.

Cook them covered until the quinces are tender but not mushy (about 40 minutes)

Transfer to a serving dish and let them cool completely.

Let them in the fridge before serving with the yogurt cream.

Yoghurt cream with cinnamon powder

Yoghurt Cream to serve with poached quinces

Ingredients

1 1/2 cup milk

1 teaspoon vanilla extract

200 grams caster sugar

 unflavored gelatine  (2 envelopes =14 grams)

or 3 gelatine leaves

800 grams thick greek style yoghurt

Ground cinnamon to dust

(poached quinces to serve)

Method

Place the milk, vanilla extract  and 200 grams of sugar in a saucepan over low heat.

Cook stirring until sugar dissolves.

Soak the gelatine in 3/4 cup of water. stir and add to milk mixture, stirring to dissolve, then remove from heat and cool slightly . Pour into a bowl and chill for about 5 hours until firm.

Dust the yoghurt cream with cinnamon and serve  with poached quinces.

Print recipe here

 Crema de Yogurt con compota de membrillos

Fig frangipane Tart ( Tartas de higos y almendras)

 

Here we are again with a  new recipe for the end of the summer season, fig and almond tarts, we love figs and  a friend who lives nearby gave us someones, the problem is everybody love figs here and I hide someones and yesterday I made these tarts.

Like many recipes I make, this is a compendium of several I was seeing ,  always I try to simplify recipes.

Because not all people make recipes like this  all the time.

For the same reason, if you want make this recipe, you can use a single large pan, although I wanted to do it in individual portions. 

You can use the same  recipe, not problem.

Hope you really enjoy this  recipe and take care, you know, we live difficult times !

hugs for all

Gloria

Source :  Spatula dessert - Yotam Ottolenghi "Sweet"

Fig frangipane Tarts  (tartas de higos y almendras)

Ingredients

For the Pate Sablee

90 grams icing sugar

240 all purpose flour

30 grams almond flour (or grinded almonds)

pinch of salt

110 grams cold unsalted butter 

1 egg

For the frangipane filling

70 grams  butter room temperature

70 grams granulated sugar

2 eggs

1 teaspoon vanilla extract or almond extract

70 grams almond flour

30 grams all purpose flour

pinch of salt

4 or 5 figs cut into half

Method

Sift together dry ingredient, flour, icing sugar, almond flour and salt.

Add cold butter and rub the mixture between yours hands until it becomes a sand like consistency. They will take around a minute or two.

Add egg into the mixture and mix with your hands just until the dough comes together.

Knead with the palm of your hand for a minute or two  just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap.

Let it rest in the fridge for 1 hour. You can leave it resting in the fridge over night if you like.

After the dough rested  roll out into about  2mm thickness .

(You can roll between too two parchment paper ) 

Place again the dough in to the frideg by 30 minutes between the parchmente paper.

Take the dough out from the fridge and cut 6 circles - this will be the bottom of the tart crust.

Put this in the pans you will use.

I used ceramic molds but you can use any type you have.

Place the  pans or molds in a tray and put in the fridge by 1 hour.

Prehheat oven to 160° c  (320 °F

After this time take pans and put into the oven.

(bake about 10 minutes)

For the frangipane cream

Prepare frangipane cream (almond cream) creaming butter to room temperature and ad sugar until fluffy then add the eggs and vanilla extract, finally folding in flour, almond and salt.

Will be like a soft cream.

After baking the tarts remove from oven  and spread or pipe almond cream on each of the tarts (aprox. 1/2)

Place half a fig into echa tart if they are too big trim them to according to the size of the baking tin you use. Try to place the fig halves in the middle of the tarts.

Put the tarts back of the ovn and bak about 10 to 15 minutes.(or until they will be little golden)

Take tarts out and let them cool by a while.

print recipe

Sure autumn is here just now!

Por fin se ve como otoño

Tartas de higos y almendras

Indeed dogs love all season !

Los perros disfrutan todo el tiempo

Ingredientes masa

90 grams azucar flor o impalpable

240 gramos harina sin polvos de hornear

30 gramos harina de almendras (o almendras molidas sin piel)

pizca de sal

110 gramos mantequilla bien fria

1 huevo

Ingredientes crema de almendras

70 gramos mantequilla a temperatura ambiente

70 gramos azucar granulada

2 huevos

1 cucharadita extracto de vainilla o de almendras

70 gramos harina almendras (o almendras molidas)

30 gramos harina sin polvos de hornear

pizca de sal

4 o 5 higos cortados a la mitad

Preparacion

Easter cookies with strawberry jam (galletas de pascua con mermelada de frutillas)

 

Needless to say time really flies and goes fast and  we are already in Easter, the truth is  I was thinking what to do for this Easter time (one of my favorite holydays) and I found these cookies.

It is a German recipe and the dough is delicious.

They come out like 6 large cookies  because they are double and it depends on the mold you use because the bunny has to fit inside the egg.

I made  an egg mold for my bunny but it turned out fine.

I wish you all a very happy Easter with your family

Hugs

Source recipe :Schaerestelpapier

Ingredients

125 grams butter (soft)

125 grams sugar 

1 teaspoon vanilla extract

350 grams  all purpose flour

1 egg

3 tablespoon strawberry jam

icing sugar to sprinkle on

Method

Mix the butter until soft, add sugar and vanilla extract.
beat the egg and keep stirring until the mixture is noticiably lighter.

Add the flour and mix in with the spatula.

Now knead by hand into a soft dough (if is needed add some flour)

Wrap with foil and put in the fridge for 3/4 hour.

Cutting the cookies

Spread some flour on the table and roll out the dough about 5 mm thin.

Cut out the cookies with the egg mold and place on the baking sheet.

Cut out a rabbit for every second egg and place next to it.

Preheat the oven to 180°c (350°F)

Bake in the middle of the oven for about 10 minutes or until they are golden yellow.

Take out with oven gloves and let cool down a little.

Let cool by a while.

Spread the strawberry jam on the lukewarm cookies (without cutout) and carefully press the second piece on top.

When they have completely cooler down, sprinkle with powdered sugar.

print recipe

Galletas de pascua con mermelada de frutillas

Fresh peach and Raspberry Clafoutis (Clafoutis de duraznos y frambuesas)

 

Here is an extremely simple dessert that is delicious.

And it can be made with various fruits not just peaches and raspberries.

Peach and raspberry clafoutis.

Clafoutis comes from the Limousin  a region of France, and usually black cherries are traditional there are numerous variations using other fruits ( plums, prunes, peaches, pears, strawberries or blackberries).

Basically some fruits arranged in a buttered dish and covered with a thick flan like batter, then baked.

Hope all of you enjoy and make your owns clafoutis!

Source: Saving room for dessert

Fresh peach and raspberry clafoutis

Ingredients

1 tablespoon butter

granulated sugar for dusting the baking dish

3 of 4 medium fresh peaches cleaned and sliced thin (or tin peaches)

1 cup of fresh or frozen raspberries (or blackberries)

1 tablespoon granulated sugar

1 lemon zested  and juiced

1/2 cup granulated sugar

1teaspoon almond extract

4 large eggs

1 cup whole milk

1/2 cup heavy cream

3/4 cup all purpose flour

1/4 teaspoon salt

powdered sugar for serving

Method

Preheat oven to 180°c (350° F)

Butter 6 or 7 cup flat shallow pan, or smaller baking dishes for individual servings. Lightly sprinkle granulated sugar the buttered dishes lightly coat.

Set aside.

In the carafe of a blender combine 1/2 cup granulated sugar, almond extract, eggs milk, heavy cream, flour and salt. Blend for  one minute until frothy.

Pour the fruit and any juice into the baking pans . Gently pour the custard mixture over the top of the fruit and bake for about  40 minutes.

Cool the clafoutis for 15 minutes then serve warm lightly dusted with podered sugar and you can arrangue some fruits over them.

Enjoy!

Print recipe here

Clafoutis de duraznos y frambuesas

Raspberry Almonds muffins (Muffins de frambuesas y almendras)

 

Hello  I am here again, and I hope  March (finally) is  more calm, not only the pandemic and quarantines (now quarantines on weekends) but Gerardo (hubby) came up with doing work all this time, pool  ( still bad) roof to cyber the cars (that was good) and several.

I just want my autumn and my peace here.

I haven't made muffins in a long time and now I thought they were delicious, so I made muffins with raspberries and almonds on top.

I liked this recipe.

 Easy and fast and how delicious it is to have a muiffins to drink tea or coffee.

I send hugs and love to all of you and take care of yourselves! Gloria

Source: Thegandmkitchen.com

Raspberry almonds muffins

Ingredients

1/2 cup softened butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

2 cups raspberries (frozen or fresh)

3 tablespoons sliced almonds 

3 teaspoons coarse sugar

12 muffins cases

Method

Preheat the oven to 180° C (375°F)

Cream the butter and sugar until light and fluffy. The add the eggs, one at a time, beating until well combined. Add in the the vanilla and almond extract.

Whisk together the all purpose flour, salt and baking powder.

Add the flour and milk mixtures into the butter and sugar mixture alternating between the two.

Fold in the raspberries,

Line a 12 cup standard muffin tin withbatter. Sprinkle the 3 teaspoons of sugar and almond slices over the tops of the muffins and bake  at 180°c (375°F)  for about 25 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 5 minutes in the muffin pan, the transfer to a wire rack to continue cooling.

Muffins stay fresh at room tremperature about 3 days or in the refrigerator for up to 1 week.

Print recipe here

Muffins de frambuesas y almendras

Ingredientes

1/2 taza de mantequilla cremosa o temperatura ambiente

1 taza de azucar

2 huevos

1 cucharadita de extracto de vainilla

1/2 cucharadita extracto de almendras

2 tazas de harina sin polvos de hornear

1/2 cucharadita de sal

2 cucharaditas polvos de hornear

1/2 taza de leche

2 tazas de frambuesas congeladas

3 cucharadas de almendras en láminas

3 cucharaditas azucar

12 capsulas de papel