Green tea (matcha) financier cakes – egg-free

financier tea matcha cakes

Financier cakes are lovely little rectangular cakes for tea time. It’s usually made with whisked egg whites. But running out of eggs and having tofu, I tried this variation replacing the eggs by soft tofu and so reducing the fat too. Result : a good low-fat option for sweet spongy cakes with the inconvenient of having to be consumed quickly (within the day is better) to keep a nice texture. The ordinal recipe can be kept longer.

Green tea (matcha) financier cakes – egg-free

Ingredients:

  • 200g/7oz soft tofu
  • 150g/5,3oz icing sugar
  • 25g/0,9oz butter
  • 50g/1,8oz all-purpose flour
  • 80g/2,8oz almond powder
  • 1 teaspoon of green tea powder (matcha)
  • 1 pinch of salt

Directions:

Preheat the oven to 180°C/350°F.

In a robot, mix the soft tofu, almond powder , flour, tea matcha and salt. Melt the butter and add it to the preparation. Mix again.

Pour the preparation in financier mold – I use silicon mold so I don’t need to grease it.

Cook for 25-30 minutes.

Strawberry and rhubarb crumble

Strawberry and rhubarb crumble_001

This weekend, I stopped by Cojean, a French gourmet shop selling fresh, tasty and healthy food Expensive but good. I had a fresh fruit juice but as always a delicious looking dessert caught my eye. I approached and saw this perfect strawberry and rhubarb crumble that just looked awesome. Simple as I like. Simple as I could do it at home. And so did I. Rhubarb is a tasty seasonal fruit, cheap and acidulous. Strawberry perfectly matches and balances the rhubarb acidity. The cashew crumble spices the dessert with a pinch of salt.

Rhubarb and strawberry are a great combination. It’s excellent in pies like the rhubarb and strawberry tart.

Strawberry and rhubarb crumble

Strawberry and rhubarb crumble_004

Ingredients (4 servings) :

  • 350g/12,5oz de rhubarb
  • 200g/7oz strawberry
  • 50g/1,8oz sugar

Crumble:

  • 60g/2,1oz flour
  • 50g/1,8oz sugar
  • 40g/1,4oz almond powder
  • 30g/1,1oz cashew butter
  • 20g/0,7oz butter
  • 1 pinch of slat

Directions:

Crumble. Preheat the oven at 180°/350°F. In a bowl, combine the flour, sugar almond powder, cashew butter, butter and salt. Rub with your fingertips. Coat a baking sheet with cooking spray. Sprinkle the crumble on the baking sheet. Bake for 20 minutes and stir from time to time until golden. Reserve.

Stewed fruits. Peel the rhubarb. Cut in small pieces.  In a bowl, crush the strawberries. Place rhubarb and mashed strawberries in a pan. Add the sugar. Cook for 15-20 minutes at medium heat. Divide the stewed fruits in 4 jars. Refrigerate for at least 1 hour.

Assemble. Sprinkle crumble on top of the stewed fruits before serving.

 

Bredele Christmas cookies

Fig, lemon and nuts bredele-7

Bredele are traditional cookies made during the Christmas season in Alsace. Alsatian families make many kinds of them starting as early as November. It is one good idea for a customized homemade gift.

There are dozens of Bredele cookies recipes. The following recipes are three original variations.

Fig and cinnamon star cookie

Ingredients (15-20 cookies)

  • 80g/2.8oz all purpose flour
  • 100g/3.5oz almond powder
  • 80g/2.8oz dried figs
  • 40g/1.4oz sugar
  • 40g/1.4oz icing sugar
  • 1 egg white
  • 1 teaspoon cinnamon

For the icing :

  • 75g/2,6oz icing sugar
  • 1 egg white
  • 1-2 drops of pure vanilla extract

Fig, lemon and nuts bredele

Directions:

Preheat the oven at 150°C/300°F.

In a robot, mix the dried figs, flour, almond powder, sugar, icing sugar, egg white and cinnamon.

Roll out on parchment paper to 1cm/0,4in thickness.

Line the cookie sheets with parchment paper or use a silicon cooking sheet.

Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.

Bake for 8 minutes.

Leave to cool.

Once the cookies are cold, make the glaze. Whisk the egg white until firm. Add on or two drops of pure vanilla extract and icing sugar. Stir until smooth.

Brush the cookies tops lightly with the glaze.

Leave to dry. The cookies are best to eat the following days.

Fig, lemon and nuts bredele-9

Lemon cookie

Ingredients (15-20cookies)

  • 80g/2.8oz all purpose flour
  • 100g/3.5oz almond powder
  • 40g/1.4oz sugar
  • 40g/1.4oz icing sugar
  • 1 egg white
  • 1/2 organic lemon zests and juice

For the icing :

  • 75g/2,6oz icing sugar
  • 1 egg white

Directions:

Preheat the oven at 150°C/300°F.

In a robot, mix the flour, almond powder, sugar, icing sugar, egg white and lemon zests and juice.

Roll out on parchment paper to 0,7cm/0,3in thickness.

Line the cookie sheets with parchment paper or use a silicon cooking sheet.

Using a 2 1/2-inch cookie cutter, cut out the cookies and place them on the cookie sheets.

Bake for 10 minutes. Turn the cookies over and bake for few more minutes.

Leave to cool.

Once the cookies are cold, make the glaze. Whisk the egg white until firm. Add on or two drops of pure vanilla extract and icing sugar. Stir until smooth.

Brush the cookies tops lightly with the glaze.

Fig, lemon and nuts bredele-8

Walnuts bredele

Ingredients (25-30 cookies)

  • 150g/5.3oz all purpose flour
  • 75g/2.6oz walnuts powder
  • 75g/2.6oz sugar
  • 65g butter
  • 2 tablespoons almond butter
  • 1+1 egg yolks
  • 1 pinch of salt
  • 25-30 shelled walnuts

Directions:

Preheat the oven to 180°C/350°F.

In a robot, mix the flour, walnuts powder, sugar, butter, almond butter, egg yolk and a pinch of salt.

Roll out on parchment paper to 0,5cm/0,2in thickness.

Line the cookie sheets with parchment paper or use a silicon cooking sheet.

Using a 2 1/2-inch round cookie cutter, cut out the cookies and place them on the cookie sheets. Glaze with egg yolk and place a shelled walnut in the center of the cookies.

Bake for 15 minutes.

Leave to cool.

Fig, lemon and nuts bredele-13