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

Quick & easy salted caramel sauce

I really like caramel, or toffee.
In Brittany, you can find jars of salted caramel sauce that you’ll spread on toast or use in deserts but they’re incredibly expensive. I bought one about 5 years ago but it didn’t last 5 minutes, it was sooooo good, the sort of “delicious” you could never ever be able to make yourself.

Well, now I can say that I was wrong. I made some for a macaron filling, had a teaspoon of it and it took me back 5 years ago, with that little jar.

This sauce is so good, so simple and so quick that you have to try it.

For a little pot of sauce, you’ll need:

– 70g of sugar

– 65g of cream (single or double, it doesn’t matter)

– 20g of butter

Heat the sugar in a pan (on its own). Don’t stir it!

When the sugar takes a nice golden color, pour the cream and stir briskly. There is a big possibility that it’s going to splash so don’t allow any children near you while you’re doing it.
To avoid splashing, you can use a tall pan.

When the mixture stops bubbling, add the butter in little cubes.

While it’s hot, the sauce will be quite runny but when it cools down in the fridge, it will set and have the consistency of set honey.

If you like it more runny, simply add more cream to the recipe.

Enjoy!

Mylène