26 May 2018

Poppy seed cake with lemon icing (Cake de semillas de amapolas con glace de limon)

I do not know you but  really I love a cup of tea or coffe with a piece of cake but ...  homemade. .
 I am impressed in the supermarkets  as people buy  cakes or others  for  Tea but really never is the same.

Well, I made this cake last night (baking from scracht) and today I finish it.
Although sometimes I am very tired I like it (if I can cook at night and the next day finish it.
A cake with poppy seeds from a small book that impressed me with its recipes. (Golden : Sweet & Savory baked delights from the Ovens of London's)
A couple of young and amazing bakers!
I love thinking that somehow with my blog in all these years I have helped with my recipes to eat more healthy and delicious.
thanks to all of you

Adapted from :

 Golden: Sweet & Savory baked delights from the Ovens of London's (Itamar Srulovich & Sarit Packer)


For the cake batter

190 mg /ml vegetable oil
300 grams granulated sugar
4 eggs
200  grams all purpose flour
1 teaspoon baking powder 
150 grams poppy seeds ground
juice and zest of 1 lemon
juice and zest of 1 orange

100 ml base sugar syrup  (find below)

For the lemon icing

250 grams confectioners sugar plus more if needed
1 teaspoon light corn syrup 
juice of 1 lemon
poppy seeds for sprinkling

Base sugar syrup

This help the cakes helps moist, gives them a lovely shiny gloss and make them more tastier.

100 ml water 
100 grams granulated sugar 
1 teaspoon light corn syrup

Place all the ingredients in a small pan and stir to dissolve the sugar. Bring to the boil, skim of any foam that come  to the top and remove from the heat. then allow to cool.


Prehet the oven  180° /350° F.
Lightly spray a silicone mold  with butter or lightlybutter and flour a metal tin.

Whisk the oil with the sugar in a large bowl until combined. Add the eggs one at a time, whisking well after eachg one to create and emulsion (similar to making mayonnaise). Once you have a smooth silky looking mixture, add all the remaining batter ingredients at once and whisk until well combined.
The batter will seem runny but dont worry it will set solid once bakes.
Pour into the prepared mold or tin.

Bake in the center of the oven for 25 minutes, then turn the cake and bake for about 15 minutes more until firm and springy to the touch: push down on the middle with your finger and make sure is ready.
Brush the sugar syrup all over the cake while is still hot then allow to cool in the tin about 30 minutes before turning out onto a wire rack and cooling entirely.

Lemon icing

Combine the confectioners sugar and light corn syrup in a small bowl . Mix in the lemon juice a couple drops at a time until you have a thick icing. Check the consistency if you need add a little more sugar to thicken  more.
Spoon over the top of the cake and allow it to drip naturally down the sides. Sprinkle with a few poppy seeds, then leave the icing to set before cutting.
This really moist cake keeps well for 3 to 4 days at room temperature.

Print here

This really moist cake keep well for 3 to 4 days at room temperature and more than a week in the fridge.,

en español
Cake de semillas de amapola con glace de limon

19 May 2018

Apple and raspberry crumble (Crumble pommes / framboises)

After all happened  last time (you know) I have had  a terrible fatigue. 
Fortunately not for cooking, but to follow an order, make the posts, many of you know  what all we have do  when we have a blog.

But I do not want to get carried away, my mom was a fighter and many days she got tired but later was ok.

And I love my blog, so many friends and recipes, and always tell the twins if you need a recipe look my blog kids :)
They asked for recipes my mom made and I have a lot.

 Well anyway, among the things I have done was this Crumble of apples and raspberries, so good. I hope you like the recipe.
A hug for all, Gloria

Source: La cuisine facile de Nathalie


3 medium  appples (Fuji /pink lady or Braeburn) peel and  and cut in cubes
250 grams fresh or frozen raspberries
100 grams brown sugar
25 grams butter
1 teaspoon vanilla extract

For crumble

200 grams all purpose flour
100 grams cold butter
50 grams almond podwer
50 grams oat flakes
1 teaspoon cinnamon powder
almonds in slices 


Preheat oven to 180° c (350°F)
In a bowl mix all purpose , flour, chopped butter, sugar, almond flour, and cinnamon.
Work the dough with yours fingertips until you get a roughly  sandy dough.

In a skillet heat over medium heat for 5 minutes, cubes apples and butter and vanilla extract. stirring constantly . Put a lid and set aside.

In a saucepan, pour raspberries and brown sugar . Mix and cook over medium heat for 3 minutes. Drain the raspberries in a colander and reserve the juice .

To assamble

Put a layer of apples and raspberries in  a gratin dish  and then cover with the crumble dough. 
I added some almonds in slices .

Bake for about 25 minutes or until look golden .
Finally let the crumble cool.
Serve warm with fresh cream and some raspberries  and the juice you remaining.

Print recipe here

en español
Crumble de manzanas y frambuesas

10 May 2018

Blueberry almond galettes (galettes con arandanos y almendras)

I did not know how to start this post. 
But first of all, I appreciate all the love and greetings you have given me here.
 Of course it has been (and is difficult) my mom was not only my mommy, she was a very good friend. 
I was blessed to have her around and help her as much as I could, we talked every day, and often I would lie next to her to talk or listen to music. Anyway . it's hard.
They are many years, sharing, things, life, everything.

Well little by little I go back to cooking, I had to do it, because or if I was not going to let myself be carried away by the pain and I do not want to.
I also have a family that still expects me to cook, my dogs and rabbits :)
This recipe is not complicated but I wanted something simple and rather rustic. And of course I love galettes.
Thanks for everything

Source : Delicious UK magazine


1 1/2 cups almond flour 
1 1/2 cups all purpose flour
1/2 cup  plus 2 tablespoons granulated sugar divided
1/2 teaspoon salt
1 cup unsalted butter softened
3 or 4 tablespoons cold water

4 cups frozen or fresh blueberries 
2 tablespoon  cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 large egg lightly beaten
2 tablespoon turbinado sugar


In the work bowl  baking of a food processor, place flours, 2 tablespoons granulated sugar (24 grams) and salt, process until combined. Add butter and pulse until mixture is crumbly.

Add the cold water  in a slow steady stream just until dough comes together but is not sticky (if is some sticky add some all purpose flour) .Shape dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

In a large bowl combine 1 cup blueberries, cornstarch, lemon zest and juice and remaining sugar (100 grams) . With a fork crush a little the  blueberries. Add all the blueberries.Set aside.

Preheat oven to 180°C (350°F) and line two rimmed baking sheets with parchment paper.
Divide dough into 3  equal pieces. And in a floured surface roll each piece in to a circle (about 9 inch ) 20 cm .
Trim edges of dough (I used a plate ) and transfer to the baking sheets.
Spoon about 1/3 of the blueberry mixture into  center of each circle leaving a border.
Fold up dough around filling, pinching to seal edges of folds.
Brush edges  with white  egg and sprinkle coarse sugar.. Freeze for 10 minutes.
Bake to 180°c (350 °F)  until crust is golden brown and fruit is bubbly about 20 to 25 minutes.
If is necessary cover with foil to prevent excess browning.
Let cool in pans or sheets for 25 minutes before serving.

This dough is less pliable than a typical galette due to the different structure of almond flour.
Folding be more difficult, which is why is important pinch the seams before baking.

Print recipe here

En español

Galletes de arandanos