Gluten-free chestnut fondant

chestnut fondant_001

This cake is incredibly melty and will delight chestnut lovers. It’s a specialty from Ardeche, in the south-east of France. Amateurs would even prefer it flourless which makes it a great gluten-free option. The recipe is about 6-7 minutes of preparation. So quick and easy for a so delicious homemade desert. I love it served with a warm chocolate sauce on the side.

Gluten-free chestnut fondant

Ingredients (6-8 servings, ∅ 24cm/9inch ):

  • 500g/17,6oz chestnut spread (or 300g/10.5oz unsweetened chestnut puree + 200g/7oz sugar)
  • 100g/3,5oz butter
  • 60g/2,1oz flour (optional)
  • 2 egg yolks
  • 2 egg whites
  • 1 pinch of salt
  • 2-3 drops of pure vanilla extract

Directions:

Preheat the oven to 180°C/350°F. Mix the chestnut spread, melted butter, flour (optional), egg yolks, salt and pure vanilla extract. Whisk the egg whites until firm peaks. Add to the preparation and mix gently. Pour the mixture in a greased springform pan. Cook for 45 minutes.

Coconut bites (“Congolais”)

congolais_coconut cake

Coconut bites (“Congolais”) The coconut bites were one of my favorite treat as a child. And I still think it’s really enjoyable. The recipe is extremely simple and quick. A homemade 4 o’clock in just a minute. I tried to use a pastry bag to shape the bites but the texture is really thick. It might work if you have a big tip. Otherwise, just have fun – with or without kids – shaping them with hands.

Ingredients (for 18 coconut bites):

  • 150g/5,3oz grated coconut
  • 100g/3,5oz sugar
  • 3 egg whites

Directions: Preheat the oven to 200°C/390°F Mix all the ingredients together. – Optional: Christophe Felder, French pastry chef, recommends to cook the ingredients for 10 minutes in a bain-marie before cooking in the oven. It reduces the oven cooking time and help keeping the cake’s heart more tender. – Make some small pyramids and shape the bites as you like. Place them on a baking sheet covered with parchment paper. Cook for 15 minutes.

congolais_002

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.

Red pepper, feta and olive cake

red pepper, olive and feta cake b_001

I grew up with Les Cakes de Sophie book. Baking cakes was really my first approach to cooking. Sophie’s cakes are incredibly moist and delicious. I have few favorites including the three cheeses and the inimitable ham and olives. The problem with those cakes is that they usually contain a lot of fat (egg yolks, oil, cheese…). Also it make it a bit heavy if served as an appetizer. I love this red pepper cake recipe because it doesn’t need to add lot of fat. The red peppers keep the cake really moist. I made it as an appetizer for my special hosts from Canada who visited me in Paris through the website Vizeat. A memorable experience for us. Also I dedicate this Fiesta Friday to this fantastic evening.

Ingredients:

  • 2 big or 3 small red peppers
  • 3 eggs
  • 150g/5,3oz flour
  • 1 tablespoon of baking powder
  • 13cl/4,3fl.oz milk
  • 4cl/1,3fl.oz olive oil
  • 60g/2,1oz green olives without seed
  • 150g/5,3oz feta (or equivalent to the Greek cheese from sheep’s milk)

red pepper, olive and feta cake b_003Directions:

Preheat the oven to 200°C/390°F.

Place the red peppers on a grill covered with parchment paper. Cook for 30 minutes until the skin is dark. Leave to cool. Peel the red peppers and take the seeds out. Blend it and reserve 150g/5,3oz of red peppers puree.

Preheat the oven to 180°C/350°F.

Cut the olives in two. Cut the feta in cubes. In a bowl, mix the eggs, olive oil, milk, flour, baking powder and red peppers puree. Add the olives and feta and mix it gently.

Butter and flour a cake pan (24cmX9cm). Pour the mixture in the mold. Cook for 40-45 minutes. The knife should come out dry.

red pepper, olive and feta cake b_002

Prune cake

prune cake pic_001

It’s time to prune fruit trees! And I’ve been lucky to visit my sister whose garden is full of fruit trees – all organic :). This year harvest is excellent. So for the #30 Fiesta Friday hosted by Angie and Margy @La Petite Casserole, I made this easy and tasty recipe to cook prunes. Here is the recipe for this fluffy prune cake.

Prune cake

Ingredients:

  • 1 egg and 2 whites
  • 80g/2,8oz sugar
  • 80g /2,8oz butter
  • 15cl/5fl.oz milk
  • 80g/2,8oz flour
  • 60g/2,1oz corn starch
  • 1 tablespoon of baking powder
  • 4cl/1,5fl.oz  rum
  • few drops of pure vanilla extract
  • 500g/2lbs prunes
  • 1 pinch of salt

Directions:

Preheat the oven to 180°C/350°F.

Beat the egg yolks with sugar until whiten. Add the melted butter and milk. Sift the flour, corn starch and baking powder. Mix it well. Add the rum and vanilla extract. Whisk the egg whites with a pinch of salt. Add a third of it the preparation and mix gently using a spatula. Add the rest and mix it gently again.

Butter and flour a cake pan. Pour the preparation in the pan.

Wash the prune. Cut them in two halfs. Place the prune to cover the whole preparation and push them a little to the bottom.

Cook for 40-45 minutes. Test with a knife before taking it out – it should came out dry.

prune cake pic_003