oliveoilandlemon

recipes for healthy living

Tag: Cakes

The Perfect (easy) Birthday Cake for Celebrations

Cakes …Chocolate Cakes, Tortes, Sponges, Glorious Celebrations Cakes – definitely not paleo, not sugar free, not for everyday eating but when the occasion calls for a cake, you gotta make it a good one!

Berry Tart

Lemon Curd Cake

Lemon Curd Spoge

Doms Birthday Cake II

Doms Birthday Cake

These are all my recent cakes but the one I’m posting is a really simple gluten free chocolate cake I made for Dominic’s birthday and it was really good. Cover it in chocolate Ganache and it will disappear. If you do what I did and cut the middle out, fill with sweets and marshmallows for a surprise Pinata cake then the kids will fall over with excitement. Try it and see…

Gluten Free Chocolate Ganache Cake

Serves 8-10

4oz butter
5oz regular caster or coconut palm sugar
2 eggs beaten
6oz (gluten free) plain flour
2oz ground almonds
1oz cocoa
1/2 tsp bread soda
Pinch salt
5fl oz of milk, butter milk or 2.5fl oz each of natural yoghurt and cream

Oven at 180C
Line the base of a 9″ springform tin with parchment paper
Grease the sides of the tin
Cream the butter and sugar together
Beat the eggs in gradually
Mix together the flour, almond flour, cocoa, salt, baking soda,
Beat (Alternately)in the liquid and dry ingredients to the creamed butter and sugar mix
Pour into the tin and bake for about 35 – 40 minutes until a skewer comes out clean
Cool a little then remove from the tin and cool completely on a cooling rack.

Chocolate Ganache – Add 1 tsp of ground espresso coffee to the final ganache if you want to make it adult only – it really lifts the taste of the chocolate
6oz good quality (53% – 65% )chocolate chopped finely
6fl oz cream

Heat the cream to just under boiling
Pour over the chocolate and stir briskly until it has melted and is lovely and thick and shiny
Stir in the coffee if using
Place in the fridge to cool until it has thickened a little – it needs to be pourable to stay on the cake
If you are making a pinata cake then use a saucer as a guide to cut the centre out of the cake.
Cut the centre piece in half HORIZONTALLY
Place your cake on cake plate
(Slide some parchment paper under the edges to allow you to keep the plate clean while you ganache it)
Fill the hole with sweets of choice
Place 1 cut half of the centre back on top of the sweets and press down gently.
Pour most of the Ganache over the cake and using a spatula gently spread it over hte top and down the sides.
Spread the rest around the side of the cake and decorate as you like, kids love buttons smarties and marshmallows.
Keep in a cool place to set before serving.(Not the fridge, this cake is much nicer at room temperature)

Financier Cakes with Glazed Blueberries

Blueberry Financiers

Saturdays are predictable in our house, Dom works, I bring Eva to swimming lessons and afterwards she gets hot chocolate to ward off a sugar low meltdown. I never learnt to swim as a child and despite going back as an adult and learning, I still have a fear of being out of my depth, so I consider the hot chocolate a well deserved treat. I love having people over for coffee and a chat as well,I’m from a big family and I get great joy from having chats round the table with good coffee and something nice to eat. It harks back to growing up, my mum loved us around the table, everyone was welcome, Sunday dinners were like open house and she would often even stay up late at night to chat to us when got in from a ‘disco’ (I’m showing my age!)
So in the hope of enticing a few callers I usually bake. To make it known we are ‘open for visitors’, a Facebook update generally does the trick…. So be sociable, Tomorrow is saturday so bake and enjoy the company!

Blueberry Financiers with glazed blueberries

6 oz of butter melted to make beurre noisette
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour
5 egg whites
1 tsp lime juice
Zest of 2 limes
2 oz desiccated coconut lightly toasted
3 oz blueberries
2 of Flaked coconut

Clarify and brown the butter by adding it to a small heavy saucepan. Heat over a low hear until melted. Continue cooking and watching carefully until the butter turns brown. Make sure not to let go black – start again if that happens. Pour butter through strainer and discard the white milk solids. Let cool.

Mix the flour, sugar and almond flour in a bowl
Add the egg whites and lime juice and gently mix until they are incorporated
Tip into mixer and using paddle mixer, beat in the melted butter in a gentle but steady stream.
Fold in the desiccated coconut and lime zest.
Spoon mixture into bun cases sitting in a metal tin or into silicone financier moulds.
Push in the blueberries and sprinkle over the coconut flakes
Bake in oven for 12 – 15 minutes until firm to the touch and a skewer in the centre comes out clean.
Leave to cool if they are in silicon moulds otherwise remove bun cases from metal tins after about 5 minutes. Serve with the glazed blueberries.

Glazed blueberries
240g blueberries
2 tbsp sugar
2 tbsp water

Throw the blueberries, water and sugar onto a medium pan and shake until the sugar starts to dissolve and blueberries become lovely and glazed with the syrup. (About 3 mins)

Cranberry muffins with natural yoghurt and treacle

We dont buy many (if any) baked goods in our house. If you bake them yourself, at least you can guarantee the quality of the ingredients you use and be aware of how much sugar has gone into something and therefore when to stop eating (after 1!) Its also a great way to pass a morning with my little one as she recites ‘eggs come from chickens’,’flour comes from the farmer’ and so on while making a big mess and having lots of fun

This Gluten free flour muffin works really well, they rise, the result is nice and soft not like some of my former bullet experiments and they are lovely and moist and dark from the treacle.

70gr unrefined dark brown sugar
4oz unsalted butter
1 egg beaten
350ml Natural Yoghurt
4oz gluten free white flour mix
1/2 tsp bread soda
1/4 tsp salt
4oz dried cranberries (or raisins)
3 tbsp treacle or 2 tbsp molasses
3 tbsp mixed milled seeds

Preheat oven to 200C (180 fan)
Beat butter and sugar together until light and fluffy

Add egg, yoghurt and treacle and beat until incorporated
In separate bowl mix flour, salt, soda, cranberries and milled seeds

Pour batter into the dry ingredients and mix gently until incorporated.
Try not overmix as it will be quite thick but you dont want to work it very much
Pour into muffin or bun cases.
Makes about 20 bun case size or 12 muffin size
Bake for 15-20 minutes until they spring back under the touch

Financier Cakes with Bluberries and Coconut

IMG_8467

I have been gluten free for about 6 weeks now and everyone keeps asking me do I feel better. Honestly Not Yet, but I am hopeful that one morning soon, I will hop out of bed like a new woman!….

The really big down side of going gluten free is the price of goods – over €4 for a loaf of bread and dont get me started on the cakes. These however are the perfect antidote to having to resort for paying through the nose for hockey pucks. Light, delicious full of flavour and really easy to make – I had to reblog this since it is about all I am making lately!

Makes about 12

6 oz of butter
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour mix
5 egg whites
1 tsp lime juice
Zest of 2 limes
2 oz desiccated coconut lightly toasted
3 oz blueberries
2 of Flaked coconut

Melt and brown the butter in a small heavy saucepan. – make sure to watch it carefully until the butter turns brown. Make sure not to let go black – start again if that happens. Pour butter through strainer and discard the stuff in the strainer.
Mix the flour, sugar and almond flour together.
Add the egg whites and lime juice and gently mix until they are incorporated
Tip into mixer and using paddle mixer, beat in the melted butter in a gentle but steady stream
Fold in the desiccated coconut and lime zest
Spoon mixture into bun cases sitting in a metal tin or into silicone financier moulds
Push in the blueberries and sprinkle over the coconut flakes
Bake in oven for 12 – 15 minutes until firm to the touch and a skewer in the centre comes out clean
Leave to cool if they are in silicon moulds otherwise remove bun cases from metal tins after about 5 minutes

These little beauties are really delicious; you can use raspberies or chopped ripe pear as an alternative.

This recipe came from my time in Dublin Cookery School and in turn I think came for the lovely Sally who used to work there!

Gerard Coleman Brownies

Peanut Butter Brownie BitesThe house is quiet but because my 2 nieces are coming for a sleepover with my daughter, I’m taking the opportunity to get some food prepared while there is a bit of peace. A simple sausage casserole is prepared very quickly which all of us will have and I also have some spicy cauliflower curry over from yesterday so that will do for us grown ups.

Because it is a ‘special casion’ the kids will have ice cream and I have made some brownies to enjoy later.The recipe comes from Gerard Coleman of Artisan du chocolat in London who is an extraordinarily talented chocolate maker. Have a look at his site as there are many other yummy looking recipes. including one for Biscotti I think I will make next. His brownie recipe was given to me on my course in Dublin Cookery School and as I have mentioned this is a fantastic place where I have enjoyed developing my cookery skills and finding new recipes as well as meeting an amazing bunch of people. For brownies or most chocolate cooking I use Callebaut chocolate drops. Just make sure you use good quality chocolate otherwise you are really wasting a great recipe.

For 1/2 kg of brownies to be shared among lots of people….
100g dark chocolate
75g butter at room temperature
55g castor sugar
25g Honey (Optional, I left out today as I had none)
75gr whole eggs (about 2 but 3 if they are small)
75gr of chopped chocolate or chocolate drops
75gr of chopped pecans or nuts of choice- make sure to chop finely so they dont drop to the bottom of the tin… Actually today I used macadamia’s
25g self raising flour, sifted – use gluten free if preferred, you will get a slightly flatter result but lovely still.

Oven 160’C. Cook for about 15-20 mins.

9″ springform pan or equivalent tin lined with parchment paper

Melt the bigger quantity of chocolate gently over pot of hot water. Stir in the butter until the butter melts. Take off the heat.
Beat the eggs and sugar until white and light.
Fold this into the melted chocolate mix. Add the sifted flour and chopped chocolate and nuts.
Pour into baking tin.
Bake for about 20 mins until the middle does not wobble but should still be a little gooey. Loosen around the edge of the tin while still warm and leave to cool before cutting.

PS – Check out the christmas gifts on Gerard’s site…. I like the idea of cocoa rehab… 6 months for me please!…

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