Lemon bundt Cake with almonds flakes (Bundt cake al imone e lamelle di Mandorle)

 

I'm here again to share a recipe  and say hello to all  who coming here.

It makes my heart happy when I can finally post a new recipe.

News from here: we are still in quarantine. 

But I already try to live with it badly, I only go out once a week from home.

We are already in the middle of Autumn and very close to Winter.

Winter is here ... and love it

This wonderful recipe because many of you know I love lemons, is a lemon bundt cake with a glaze and sliced almonds.

For any day, for any time or season, a cake is always delicious with a cup of tea or coffee.

A lots of  hugs and love to all who comes  here and read my recipes. Thank you

Source: In cucina con Patty

(For my italian friends you can see the recipe here in Italiano)

Ingredients for Bundt cake

125 grams of butter

250 grams of granulated sugar

4 eggs at room temperature

400 grams of white flour (all purpose flour)

a pinch of salt

2 organic lemons juice and grated zest

2 teaspoons of baking powder

Ingredients for the glaze

250 grams of icing sugar

100 ml of lemon juice

1 tablespoon of honey

For the topping

Almonds flakes or in slices

Method

In a bow of a stand  mixer put the  soft butter (or in a large bowl with electric hand mixer) beat until creamy on medium speed about one minute.

On medium low speed   add the sugar until to obtain a soft mixture.

Add the 4 eggs one at a time adding  the next one only when the previous one has been absorbed.

Combine the grated zest of the two lemons and their juice and the flour sifted with a pinch of salt and the baking powder.

Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula give the batter one good final stir to make sure that everything is well incorporated. 

Preheat the oven to 180°c / 350° F

Transfer the batter to the prepared pan and smooth the top.

Bake for 35 to 40 minutes or until the center of the cake springs back when lightly touched and a wooden skewer inserted between the pan and sides comes out clean.

Transfer the pan to a wire rack and cool sligthly. Meanwhile make the glaze.

For the Glaze

In a bowl  put the icing sugar with the 100 ml of lemon juice and the spoon of honey.

Mix well.

Once cooked and cold, decorate with the glaze and almonds flakes.

Print recipe here

Cake de limon y almendras laminadas

Ingredientes

125 gramos de mantequilla (temperatura ambiente)

250 gramos azucar granulada

4 huevos temperatura ambiente

400 gramos harina blanca sin polvos de hornear

1 pizca de sal

2 limones su jugo y ralladura (si son organicos mejor )

2 cucharaditas polvos de hornear

Glace

250 gramos de azucar flor oen polvo

100 ml de jugo de limon

1 cucharada de miel

almendras en laminas para decorar

Christmas brownies ( Brownies de Navidad)

And finally here we are with Christmas just around the corner. I always feel that Christmas overcomes me but I love Christmas despite everything.

I made these brownies because I loved that they have Christmas spices so  smell wonderful.

Gingerbread men are edible,  and you can buy  them on Amazon. I find them cute :) and they give a Christmas touch.

There are still some recipes for Christmas and New Year, they will be for the next week.
Merry Christmas to everybody and have a wonderful time and  from my part a strong hug and thanks for the love and the affection.

Merry Christmas!!




Source : BBC.com food

Ingredients

30 ml brandy or rum
200 grams dried cranberries
300 grams dark chocolate broken into chunks
200 grams butter
4 free range eggs
300 grams light muscovado sugar or dark brown sugar
200 grams plain flour
1 1/2 teaspoon mixed spice
icing sugar or chocolate icing to serve


Method

Preheat the oven to180°c/ 350 F and line a 30 x 29 cm (12x 8 inch) tin with baking parchment.

Gentlyy heat the brandy then add the cranberries and leave to soak while you prepare the brownies mix.

Melt the chocolate and butter in a bowl over a pan of simmering water orin the microwave.Stir gently until smooth then set aside to cool slightly.

In a large bowl whisk together the eggs and sugar until pale and fluffy.
Whisk  the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, cranberries and brandy  until fully  incorporated.

Pour into the prepared tin, smooth the surface  then bake in the oven  for 20 to 25 minutes or until the brownis is firm to the touch.

Leave to cool in the tin for 10 minutes, then place  on a wire rack until cooled completely.

Once cool,cut into squares and dust the tops with icing sugar or chocolate icing.

Chocolate icing

150 grams plain chocolate
150 ml double cream 

Heat the chocolatre and cream in a saucepanover a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened . Set aside to cool until thick enough to spread over the brownies. 

Garnish with edible ginger man  or these   or some marzipan fruits.



Print recipe

Brownies de Navidad

Dates and pistacchios mini loaves (mini cakes de pistachos y datiles)

This is a really easy and good  recipe, the bad thing is that they are  eaten  very fast.
But I loved them. Small cakes with dates and pistachios and with espresso  syrup. For a cup of tea or coffee.
For any time.
We are already in November. As it happened this year.
Soon we have to start with the Christmas recipes, but I love it.
I love Christmas.
I hope you enjoy this recipe.
A hug for everyone


Adapted from : Food to love 

Ingredients (5 mini loafs)


200 grams pitted dates
1 teaspoon baking soda
1 cup boiling water
120 grams butter softened
3/4 cup caster sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder
1 tsp ground ginger
1/2 cup pistacchios finely chopped,
plus extra to garnish
1/2 cup liquid honey
1 shot coffe or 1 teaspoon  coffe mixed with 2 tablespoons boiling water

Method

Place the dates in a glass or stainless steel bowl and sprinkle over the baking soda, the water and mix them.

Set aside for 1 hour or until ate soft and tender.

Preheat ovento 170°c 
Place the warm dates (incluiding liquid )  in a food processor.
Add butter and sugar and blend well.
Add eggs and mix again.
Add flour, baking powder, and ginger and pulse until mixture just comes together.
Transfer mixture to a bowl and fold in the chopped pístacchios .
Spoon into lightly greased mini loaf tins or moulds and bake for 25 minutes or until a skewer is removed cleanly.
Set aside to cool
For expresso syrup, combine honey  and coffe and stir well.
When loaves have cooled but are still warm drizzle with espresso syrup, sprinkle with extra chopped pistachios and serve.

Print recipe 

Mini cakes con  datiles y pistachios

Chocolate, almonds and ginger bundt cake (Cake de chocolate,almemdras y jengibre)

As many times I started with a recipe but ended up changing
a few things or ingredients.

BTW this recipe would be called Gluten free because it does not have wheat flour only baking powder and almonds meal.
oh well what can I say ?
I love bundt cakes!

 Really is a  chocolate bundt cake  dipped in chocolate and almonds and it's delicious.

And yes baking make me really happy especially when you are living difficult times.
With all the love for you who read me and love my recipes.

Source : Nourishmag.com.au

Ingredients
 1 1/2 cup almond meal (200 grams)
1/2 cup cacao powder  (65 grams)
1/2 cup sugar or  sugar substitute (sucralose or splenda)
2 1/2 teaspoon baking powder
1/2 tablespoon ground ginger
1/2 teaspoon sea salt
6 eggs
1/2 cup vegetal oil
1/2 cup milk
1 tablespoon honey or maple syrup 
1 teaspoon vanilla essence


Method


Preheat the oven to 180°c

In a large bowl, mix the almond meal, cacao, sugar,baking powder and salt.
Make a well in the centre and crack in the eggs, then add the oil,milk, honey and vanilla.
Mix to a  smooth batter and pour into a greased bundt tin.
Bake for 45 to 50 minutes or until an inserted skewer removes cleanly
Allow to cool on a wire rack before turning out the cake.
Drizzle over the bundt cake when it's slightly thicker so it can slowly run down the sides of the cake.


Chocolate ganache
(Southern sisters home)

Ingredients

8 oz (227 grams) semisweet chocolate (chips or chopped bars)
1/2 cup heavy cream
2 tablespoon butter
1 teaspoon vanilla
pinch of salt
almonds in slices (optative)

Method
Place cream and butter in a small sauce pan and warm over medium low heat until the butter is melted and the cream is warmed.

Stir salt and vanilla.
 Place the chocolate chips in a large mixing bowl and pour the warm cream mixture over it.

Allow to stand for 3 to 5 minutes to soften the chocolate. Whisk briskly to combine until smooth
Drizzle over the bundt cake.




print recipe here

En español
Cake de chocolate, almendras y jengibre

Cherry and pistachios dessert (Postre helado de cerezas y pistachios)

I made this dessert recently not especially for Christmas. Just because I had frozen cherries (and some fresh cherries) and I wanted to use them.

The day before Christmas was difficult, because I had a very strong bee sting on my hand and arm. I had  fever and almost could not do anything I did as I could the food and the next day I started taking some remedies.

I'm a little better today although I still have my hand inflamed. It's difficult to do things with a hand in bad conditions.

In any case I did this dessert yesterday, you can use frozen cherries or frozen raspberries, the base of the dessert is ricotta and yogurt.
And I love the pistachios they put a note of color to everything.

adapted from : Recipes plus.com

Ingredients


425 grams ricotta cheese (15 ounces)
1 cup of sugar
225 grams plain greek yogurt
1 cup frozen cherries or drained bottled morello cherries
Some fresh cherries for serving  (optional)
150 grams chopped pistachios


Method

Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.

Beat ricotta and sugar in a large bowl  by hand or electric mixer in medium speed until smooth.

Fold in the  greek yogurt and then 100 grams of pistachios and cherries. Spoon mixture into the prepared pan, smoothing top. Cover and freeze overnight.

The following day unmold onto a serving platter. Let stand for at least 10 minutes or until softened slightly before slicing. Garnish with some cherries and pistachios if desired.

print recipe here

en español

postre de cerezas y pistachios

Fig and balsamic Ice Cream (helado de higos y vinagre balsamico)

I know I said this many times : I LOVE FIGS !
I know it's not new!
But this ice cream with figs was sooo delicious!
Really I think fresh or dried figs lend a sublime sweetness to all sort of dishes !


Source : A thought for food 

Ingredients

Fig balsamic sauce 

1 cups figs,stems removed and fruit quartered
1/2 cup granulate sugar
1/2 cup balsamic vinegar

For Ice cream

2 cups whole milk
4 teaspoons cornstarch
3 tablespoons cream cheese softened
1/4 teaspoon salt
1 1/2 cups heavy cream 
2/3 cup sugar 
2 tablespoons light corn syrup

Method

To make the fig and balsamic sauce, add all the ingredients to a medium saucepan and set over medium heat.
When it comes to a boil, reduce heat to a simmer. Once the figs begin to soften use a wooden spoon to beak the pieces.
When the sauce begins to thicken, remove from heat and let cool while you make the ice cream base.

To make the ice cream start by stirring together the milk abd cornstarch in a small bowl. Set this  aside. In a separate bowl whisk together the cream cheese and salt.

Combine the rest of the milk, as well as the cream, sugar and corn syrup in a saucepan.

Bring to a boil over medium high heat and cook for 4 minutes.
remove from heat and gradually whisk in the cornstarch mix. Bring back to a boil over and cook stirring with a rubber spatula, until slightly thickened about 1 minute.
Remove from heat.

At this point slowly whisk the hot milk mixture into the cream cheese mixture until smooth.  Let chill by a while and then pour the mixture in freezer about 60 minutes. (have to be thick)

Once the base is almost ready add the ice cream to a storage container, alternating between the base and the fig and balsamic sauce. Freeze in the coldest part of your freezer until firm (at least 4 hours).




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helado de higos

Old-Fashioned Almond cream Pear Tarts (Receta antigua de tartas con peras)

This is an old French recipe of those that I have saved and when the meeting say aww I want to do this.
And just only have 4 ripe pears and even has a bit of work, really worth!
From me for you!

Adapted from  fraise-basilic.com

The summer-flower has run to seed,

And yellow is the wodland bough;

And every leaf of blush and weed

Is tipt with autumn's pencil now.

And I do love the varied hue,

And  I do love the browning plain;

And I do love each scene to view,

That's mark´d with beauties of her reign.

John Clare (from the Village Minstrel, 1821)

Ingredients

(4 servings)

Dough

75 g soft butter

15 g ground almonds

50 g icing sugar

1 teaspoon vanilla extract

1/2 egg (about 30 g)

1 pinch of salt

180 g plain flour

Work the softened butter and sugar with mixer until creamy. Add the egg and mix slightly.

Add the flour, ground almonds and vanilla.

Work the mixture gently until a slightly sticky ball of dough.

Shoot a ball and place in refrigerator for at least one hour for the dough is easy to spread.

For almond cream

135  g butter at rtoom temperature

165 g icing sugar

1 teaspoon cornstarch

120 g  ground almonds

2 eggs

4 medium or little pears

Cut the butter into pieces in a large bowl and work with a spatula and mix with the icing sugar, cornstarch and  ground almond and sift the mixture.

Add the eggs one by one by mixing each so that the cream is evenly mixed.

For mounting

After 1 hour spread the dough and expand circles about 14 cm circles and put in ramekins or  ceramic molds, up the dough on the sides.

Peel pears and cut a little to their base they take very straigh into the molds.

Place a pear in the center o each mold. With a teaspoon carefully fill the almond cream around the pears.

Prehat oven to 180°c.

Bake for 30 minutes.

After the 30 minutes let cool by a while and carefully  desmold  tart and bake  by  others 10 minutes so that the pastry will cooked on the sides.

Serve warm or cold.


Note: The original recipe is with hazelnut cream but I hadn't so I used almonds and was delicious.
Anyway you know always I put the link if you can see the original recipe (in french)


print recipe




En español

Receta  antigua de tartas con peras y crema de almendras

Aun hace calor pero ya parece Otoño y las noches son frias.

Un gran abrazo a todos mis amigos del Sur que sufren con el Volca:, Pucon, Ensenada,Puerto Varas, Puerto Montt y alrededores. 

Una tarta  de peras con crema de almendras MUY antigua y absolutamente deliciosa.
La receta original va con crema de avellanas (naturales) pero cuesta mucho encontrar de esas avellanas (las europeas) así que la hice con almendras y quedaron muy buenas.
En todo caso puse el link siquieren ver la receta original.

Ingredientes (masa)

75 g de mantequilla (temperatura ambiente)
15 gramos de almendras molidas
50 gramos de azúcar en polvo o glass
1 cucharadita extracto de vainilla
1/2 huevo (batí el huevo entero y usé la mitad)
1 pizca de sal
180 gramos de harina sin polvos de hornear

Trabajar en un bol la mantequilla y el azúcar hasta tener una crema suave.
Agregar la mezcla de huevo y mezclar suavemente.
Agregar la harina, almendras molidas y vainilla.
Trabajar la masa hasta tener una bola de masa un poco pegajosa.
Llevar al refrigerador por 1 hora antes de usar.


Crema de almendras

135 gramos de mantequilla
165 gramos de azúcar en polvo
1 cucharadita de maicena
120 gramos de almendras molidas
2 huevos
 4 peras pequeñas o medianas

Crema de azafrán con crumble de cardamomo (Saffron baked Custard with Cardamom crumble)

Liquidambars and always some dog in the picture

Autumn seems to finally be  here, which pleased me so much.
This has been a busy summer and too long.
BTW I love the fall.
Well now let's what interests  to you. : The recipe!

If you love  spices like me and   especially  from India will love this recipe.
A cream or custard with a hint of saffron and cardamom  almond crumble.
Absolutely delicious.
I made this recipe for the birthday of my  husband.
Happy Birthday Gerardo!

Source:  Sugar et al

Ingredients
4 or 5 servings

3/4 cup of milk
saffron  (a pinch)
1 1/2 cup heavy cream
4 egg yolks
2 tablespoons sugar
cardamom crumble (recipe below)
Strawberries or others fruit of your choise to serve

Whipped cream (optional)

Method
Soak the saffron in milk for 30 minutes (if you have saffron powder use only a pinch) to infuse.
Preheat oven to 160°c .
Combine cream and milk in a saucepan over medium heat.
Cook stirring constantly for 5 minutes (do not allow to boil).
Remove saucepan from heat.

Whisk egg yolk with 2 tablespoons of milk, sugar and spices in a heatproof bowl until combined.
Pour the warm cream with egg yolk mixture, little at a time whisking constantly until smooth.
Take care not add the entire cream eggs together as it can overcook the eggs.
Strain the liquid into a pouring jug pressing the residue in the strainer to ensure maximum extraction of flavor and color from the saffron.

Divide the custard into 4 or five ramekins , Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.
Bake custard for 45 minutes or until just set.
Remove from the oven and take the ramekins out of the water bath. Leave to cool to room temperature. Refrigerate by two hours. Serve with fruits and crumble.

Cardamom crumble

1/2 cup plain flour
50 g butter chilled and chopped into cubes
1/4 cup brown sugar
1/2 teaspoon powdered green cardamom 
1/4 cup sliced almonds


Preheat oven to 180° C
 Line a baking tray with baking paper.
Place all the ingredientes in a medium bowl. Use your fingertips to rub the butter into the mixture until you have small and large crumbs. Spread the mixture in a thin layer onto the prepared baking tray. Bake  15 minutes or until crumble is golden brown. Remove from oven and cool completely before use.



Note: 
We celebrated last nigh Gerardo's birthday and our family loved this dessert!


Print recipe here




En español
Crema de azafran con crumble de cardamomo

Me encantan las especias en general, ya hemos hablado de la albahaca, o romero pero me gustan mucho las especies de India, y por eso me gustó esta receta, novedosa y deliciosa.
Una especia de flan con una pizca de azafrán (solo una pizca) y con un crumble con cardamomo y almendras, delicioso!

Ingredientes

3/4 taza de leche semi descremada
Una pizca de azafrán ( o  una hebrita)
1 taza y 1/2 de crema espesa
4 yemas de huevo
2 cucharadas de azúcar
crumble de cardamomo y almendras (receta más abajo)
Frutillas u otra fruta para servir .

Preparación
Si se usa hebras de azafrán remojar unos 30 minutos en la leche. Despues retirar.
Si es  azafran en polvo (como viene a veces) agregar directamente a la leche.
Precalentar el horno a 160°c. 
En una olla mezclar la leche, la crema,y calentar a fuego medio un rato.
que no hierva.
Retirar del fuego.

Aparte en un bowl batir las yemas con el azúcar hasta que este bien mezclado.
Agregar esta mezcla de yemas a la crema y leche, calentar suavemente siempre revolviendo.
Calentar hasta que espese.
Apagr y pasar el liquido por un colador para retirar cualquier grumo.
Dividir la crema de azafran en 4 o 5 pocillos de cerámica aptos para horno, colocar en una fuente que tenga agua hasta la mitad y llevar a horno.
Cocinar unos 45 minutos hasta que la textura se vea firme.
 Apagar, retirar del horno y dejar enfriar temperatura
ambiente.

Sevir con el crumble y algunas frutas.

Crumble de cardamomo

1/2 taza de harina
50 gramos de mantequilla bien helada en trozos.
1/4 taza de azúcar rubia.
1/2 cucharadita de cardamomo molido
(si son semillas molerlas en el mortero)
1/4 taza de almendras


Precalentar el horno a 180°c 
Cubrir con papel mantequilla una bandeja para horno.
Colocar todos los ingredientes en un bowl mediano. Mezclar con los dedos haciendo migajas, Esparcir la mezcla sobre la bandeja de horno y hornear por unos 15 minutos o hasta que la mezcla se vea dorada y crujiente.
retirar y dejar enfriar antes de usar.