No new year’s resolutions… A very sweet recipe

I’m warning you now: the recipe I’m about to share will not fit in with a new year’s resolution plan to eat less sugar. But it’s soooo good….

I’ve made it twice now and I don’t know why I don’t make it more often, I absolutely love it, as does everybody!

I especially like the texture of the cake, which is really “almondy” but still moist, the outside it crisp and sweet and the orange syrup… it’s lovely.

It’s also great for dinner parties as well as for a quick pudding for 2, so fast and easy, you don’t need any fancy ingredients.

For 6 muffin sized cakes, you’ll need:

for the cakes:

– 70g of plain flour
– 110g of sugar
– 110g of ground almonds
– 1/2 a teaspoon of baking powder
– 50g of chooped dated, or raisins
– 75g of melted butter
– 2 tablespoons of milk
– 1 egg

For the syrup:

– 110g of sugar
– the juice and zest of 1 orange

For the cakes, mix all the ingredients together, pour in muffin tins and put in the oven at 160°C for about 30 minutes.

Meanwhile, make the syrup by combining the sugar, orange zest and juice in a saucepan.

Simmer the mixture until slightly thickened (this will take about 10 minutes).

When the cakes are cooked, leave them to cool down for a bit before pouring the syrup on the top of each cake.

Eat cold.

Mylène

Galette des Rois

Like every early January, I’m going to make a Galette des Rois. It’s a tradition in France; it’s supposed to celebrate a religious moment (epiphany) but for most people, it’s just an old family tradition. It’s a pie filled up with frangipane (or something else) and covered with pastry.

The whole excitement about it is that there is a “fève”, a little character made of porcelain, hidden in it.  You cut the galette and ask the youngest child to go under the table (I know, it’s weird) and he’s going to choose who’s having what piece without seeing.

The one who’s got the fève is the king or the queen of the day and can choose his queen or her king.

In medieval time, the (real) king and nobles used to choose an 8 year old boy with no money to be the king for the day; the boy could eat what he wanted and had servants all day. Each person in the court gave money for the boy to be able to go to school.

Anyway, enough of the mythology, here’s the recipe.

You’ll need:

–  2 circles of puff pastry
–  150g of ground almonds
–  100g of sugar
–  2 eggs
–  100g of melted butter
–  1 egg yolk, for brushing

The almond mix – Mix the almonds, sugar, eggs and butter together (for mine I also added 1 tablespoon of pistachio paste).

Put one circle of puff pastry on a baking tray, brush the edges with water.

Spread the frangipane (almond mix) but stop at about 3cm from the edge.

Put the fève randomly on the frangipane and place the second circle of pastry on the first.

Stick the edges together as much as you can then brush the pastry with egg yolk.

Finish by drawing a nice pattern with the top of a knife. Put in the oven on 180°C for about 25 minutes or until golden.

Mylène

Busy, busy, busy!!!

These last weeks have been absolutely full of work. Well, it’s normal because it’s nearly Christmas!! So I didn’t have much time to think about writing on the blog!

So mince pies, ginger biscuits and various Christmas goodies haven’t got any secrets for me anymore!!!!

So after this ultra busy time, a little holiday will be heaven, especially if it’s in Brittany!! I go to France for a few days to celebrate Christmas with my family. I’m really looking forward to see everybody and cook for them.

Like I’m in a frenchy mood and that it’s sooooo freezing outside, I’ll share a recipe that my mum used to make all the time and it was amazing everytime. It’s rice pudding but cooked on the hob and not in the oven.

Riz au lait

You’ll need

–          100g of rice

–          1L of milk

–          5 tablespoons of sugar

–          1 vanilla pod

First, like the rice doesn’t cook brilliantly in sweet milk, cook it for about 5 minutes in boiling water. Cut the vanilla pod in half and scrape it with a knife to remove the vanilla beans, put it in the milk. Remove it from the water and pour it into a pan with the milk and vanilla. Cook it until the rice is cooked, the milk should have reduced. Remove it from the hob, add the sugar and mix the whole mixture. Leave it for 15 minutes to cool down and enjoy!!

Merry Christmas!!                       

Mylène