oliveoilandlemon

recipes for healthy living

Tag: dessert

Chocolate Cake, Raspberries and Passionfruit Ganache

Valentines Day Chocolate Cake with Raspberries and a Passionfruit Ganache

Indulgent delicious and perfect for Valentines day -just a tiny slice will do  – this will serve 14

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Cake

110g butter

110g light brown sugar or coconut palm sugar

3 eggs

170g gluten free flour

55g coconut flour

1tst bread soda sieved

30gr good quality cocoa powder

150ml butter milk

 

Line the base of a 23cm springform cake pan with parchment and grease the sides.

Cream the butter and sugar until well incorporated and really soft and smooth

Whisk all the dry ingredients together

Beat the eggs into the butter sugar mix then alternatively add the dry mix and buttermilk until all are totally incorporated

Pour half the mixture into the tin, press the raspberries into the mixture and cover with the rest of the mix

Bake until a skewer comes out clean approximately 40 minutes

Cool a little then remove from the tin and allow to cool completely

Chocolate Passionfruit Ganache

200gr chocolate chopped finely

100ml cream

100ml passion fruit puree

1 gelatine sheet

Bloom the gelatine in cold water

Gently heat the passion fruit puree and add the gelatine and stir to fully combine and make sure there is no trace of the gelatine

Meanwhile heat the cream to just below boiling, pour it and the passionfruit puree mix over the chocolate and stir until it has melted. Cool until it has a thick pourable consistency

Place the cake on a board the size of the base of the cake and place onto the cooling rack which sits on a baking tray. (This will catch any ganache which spills off the cake).

Pour the ganache over the centre of the cake and using a metal spatula gently spread it so that it flows over the cake and covers the sides. Keep pouring a little more until you have the sides fully covered. Let it set in a cool place – not the fridge or it will dull the ganache.

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Ginger Spiced Berry Crumble

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The simplest of desserts amped up with fresh ginger and some mixed spice. The perfect flavours for this time of year.

Serves 4
Oven at 180C

200g mixed berries – you can use frozen if you wish
1 thumb sized piece of fresh ginger grated
Zest of an orange or clementine and juice of half
150gr plain flour
100gr brown sugar
50gr oats
1tsp mixed spice
100g butter, cut into pieces cut into pieces
almonds

Add the ginger, orange zest and juice to the berries and divide across 4 ramekins
Tip the flour butter oats sugar and mixed spiceinto a food processor and blend until it resembles rough breadcrumbs
Divide across the 4 ramekins and top with the almonds
Bake at 180C for approximately 20 minutes until golden brown
Serve with a little whipped cream if you wish

Dark Chocolate Mendiants & Other Edible Christmas Presents

 

I love making edible Christmas Presents especially for somewhere like work if you have a big gang to think of. Here are a few lovely easy ideas for presents which you can tuck into cellophane  bags and give away.

Chocolate Mendiants – Easy to make and delicious for a sweet treat or edible Christmas Present, You can use any selection of toppings you like- I also love to use dried raspberries and crystallized ginger.

200g of 70% dark chocolate, chopped very finely
20g of pistachio nuts, chopped finely
25g dried cranberries
15g desiccated coconut
sea salt flakes, optional

I used a macaron silicone mat for making these but you can simple draw circles onto a sheet of parchment paper and flip it over so you don’t place the chocolate onto the pen or pencil marks!
A simple method to temper chocolate is to very gently melt 90% if your amount of chocolate (in this case 180g) over a very low heat on a bain marie. Take off the heat and stir in the remaining amount (20g in this case) and stir until it has melted.
Working quickly, spoon the chocolate onto your circle marks and spread evenly using the back of a teaspoon, sprinkle over your nuts cranberries and coconuts plus the sea salt if using.
Leave to set then gently peel off and store in an airtight tin in a cool place (Not the fridge) or into small cellophane bags to give away.

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Baci Di Dama – Ladies kisses

Makes 40 (20 pairs)
Zest of 1 orange
150g butter at room temperature
150g rice flour or plain flour
150g almonds or ground almonds
Pinch salt
1 tsp vanilla essence
100g caster sugar
Oven at 170C
Grind the Almonds with the sugar until light and floury

If you are using ground almonds then simply mix them mix together
Add to bowl with rice flour, salt, rub in the butter
Grate in the zest of an orange and add the vanilla essence
Work the pastry until it comes together, wrap in cling and chill for an hour or more. Roll into small balls (about 10gr ea).
Gently press them to flatten and bake for about 20 mins until light golden.
Sandwich together with chocolate ganache from here or melted chocolate.

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Chocolate Nut Biscotti
250gr plain Flour
250gr golden castor Sugar
5 Eggs beaten lightly
240g Chocolate drops
50g shelled pistachio or other nuts if you prefer
1tsp each espresso powder and vanilla essence
15 gr Confit orange zest (Optional but lovely!)

Oven at 180C
Line two baking trays with parchment paper;
Combine flour, espresso powder, baking powder and sugar.
Make a well in the center, add the eggs and vanilla essence and stir until combined.
Stir in the chocolate, the pistachios, and orange zest if using. Use your hands to knead the dough until it comes together. Turn the dough out onto a lightly floured surface. Using cold, wet hands, divide dough into four equal portions. Shape each portion into a log. Place logs a few inches apart on prepared baking sheets; flatten logs slightly then bake for 25 minutes or until firm and light brown. Remove from oven and cool for about 15 minutes.
Use a very sharp serrated knife to cut each log diagonally into 1/2-inch slices. Place slices, cut sides down, on to baking trays and bake for 15 minutes more or until crisp and golden brown. Cool and enjoy immediately or store in an airtight container or cellophane bags at room temperature for up to a month.

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Pain D’Epice with Autumn Apples

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Apples Spices and Honey – a match made in heaven. The days are closing in and there is the hint of autumn on the way which makes these a perfect weekend dessert.

Oven at 170C
Makes 12

150ml water
100g honey
70g butter
1tsp ginger syrup (Optional)

220g flour
40g coconut sugar or brown sugar
11/2 tsp mixed spice
zest of an orange
1tsp baking powder
1/2 tsp bread soda
pinch of salt

2 Apples washed sliced and cored so that you have rings of apple
Cut the rings in half

Melt the honey syrup and butter gently
Add all the dry ingredients to a bowl and mix to combine
Add the melted butter mix and the water to the dry ingredients and mix to a smooth batter
Add the batter to 12 muffin cups or silicon molds greased if needed
Press 1-2 slices of apple into the middle of the mix with the skin side up
Bake for 15-20 minutes until a skewer comes out clean
Serve warm

Blackberry Bakewell Tart

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The lanes and fields are lined with blackberries and this is a perfect tart to showcase their beauty. I have picked loads and open froze them before popping into bags in the freezer to keep over the next few months. I love them in smoothies and they are great for enhancing  the taste of the more robust tasting green vegetables which are good to include but can be a challenge to get down. Best though to save the nice big ones for dessert like this delicious tart. It’s a a real winner, looks gorgeous, tastes great and is easy to make and if you are really not into making pastry, there are plenty of options in the supermarket – just buy the shortcrust type. So how is this conducive to a fit and healthy lifestyle…. to be honest, I love to bake but we really don’t eat dessert in our house any more than once a week and when we do, it is home made so we know the quality of the ingredients and where they came from. Baking gives me joy and I always think when you have put the effort into baking something and the family is sitting down together to enjoy it then it is a time for joy and happiness and not for guilt about eating something sweet.

Shortcrust pastry

6oz plain flour
pinch of salt
3ozoz chilled butter, cubed
60-70ml approx cold water

Tip flour butter and salt into a food processor and pulse gently until it resembles breadcrumbs.
Add the water and gently pulse again until it comes together
Wrap the dough in clingfilm and chill for at least 30 minutes.
Once rested, roll it out on a lighlty flour dusted surface to a 3mm thickness.
Line a 200mm tart ring or tart tin with removable bottom.
Trim any excess, line with parchment and baking beans and bake at 170C for approximately 10 minutes.
Remove the beans and cool.

Almond Filling
140gr butter
zest of a lemon
140gr icing sugar
140gr eggs (approx 3 but beat them together gently and weigh)
140gr almond flour (almond meal)
50gr plain flour – you can use gluten free if you wish

Beat the butter lemon zest and sugar together.
Add the eggs then the almond meal and flour and beat together until smooth and incorporated fully.
This keeps if you want to make a few days in advance – store in the fridge.

To complete the tart
300gr blackberries
3 tbsp blackberry jam
2 handfuls of almonds

Spoon 3 tbsp blackberry jam into the base of the partially cooked tart.
Spoon or pipe over the almond cream and arrange the blackberries on top of the cream pushing them in slightly. Sprinkle over the almonds then, bake at 170C for 20 minutes then reduce heat to 160C and bake for about 10 more minutes.
The tart is cooked when the tart is a light golden brown.
Enjoy warm with some cream and savour the taste of autumn.

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