oliveoilandlemon

recipes for healthy living

Tag: raspberry

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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Raspberry Madeleines – Gluten Free Goodies

I arrived late to Great British Bake off this year but quickly became obsessed with watching out for soggy bottoms or lack of a good snap! I missed the final as i was trevelling and had forgotten to record ( actually i will admit here tht i have no idea how to sky + so there was actuslly no forgetting involved). Inspired by the series iv been baking and these little little cakes are really easy to make, they work gluten free too and other fruit such as blueberries are equally as good.

Raspberry Madeleines
6 oz of butter melted to make beurre noisette
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour mix
5 egg whites
4 oz raspberries

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 milk solids in the strainer.
Mix the flour, sugar and almond flour in a bowl
Add the egg whites gently mix until they are incorporated
Tip into mixer and using paddle mixer, beat in the melted butter in a gentle but steady stream
Spoon mixture into Madeleine tins or into silicone financier moulds
Push in the raspberries and 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 unmold from metal tins after about 5 minutes.

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