I do not know you but really I love a cup of tea or coffe with a piece of cake but ... homemade. .
I am impressed in the supermarkets as people buy cakes or others for Tea but really never is the same.
Well, I made this cake last night (baking from scracht) and today I finish it.
Although sometimes I am very tired I like it (if I can cook at night and the next day finish it.
A cake with poppy seeds from a small book that impressed me with its recipes. (Golden : Sweet & Savory baked delights from the Ovens of London's)
A couple of young and amazing bakers!
I love thinking that somehow with my blog in all these years I have helped with my recipes to eat more healthy and delicious.
thanks to all of you
Adapted from :
Golden: Sweet & Savory baked delights from the Ovens of London's (Itamar Srulovich & Sarit Packer)
Ingredients
For the cake batter
190 mg /ml vegetable oil
300 grams granulated sugar
4 eggs
200 grams all purpose flour
1 teaspoon baking powder
150 grams poppy seeds ground
juice and zest of 1 lemon
juice and zest of 1 orange
100 ml base sugar syrup (find below)
For the lemon icing
250 grams confectioners sugar plus more if needed
1 teaspoon light corn syrup
juice of 1 lemon
poppy seeds for sprinkling
Base sugar syrup
This help the cakes helps moist, gives them a lovely shiny gloss and make them more tastier.
100 ml water
100 grams granulated sugar
1 teaspoon light corn syrup
Place all the ingredients in a small pan and stir to dissolve the sugar. Bring to the boil, skim of any foam that come to the top and remove from the heat. then allow to cool.
Method
Prehet the oven 180° /350° F.
Lightly spray a silicone mold with butter or lightlybutter and flour a metal tin.
Whisk the oil with the sugar in a large bowl until combined. Add the eggs one at a time, whisking well after eachg one to create and emulsion (similar to making mayonnaise). Once you have a smooth silky looking mixture, add all the remaining batter ingredients at once and whisk until well combined.
The batter will seem runny but dont worry it will set solid once bakes.
Pour into the prepared mold or tin.
Bake in the center of the oven for 25 minutes, then turn the cake and bake for about 15 minutes more until firm and springy to the touch: push down on the middle with your finger and make sure is ready.
Brush the sugar syrup all over the cake while is still hot then allow to cool in the tin about 30 minutes before turning out onto a wire rack and cooling entirely.
Lemon icing
Combine the confectioners sugar and light corn syrup in a small bowl . Mix in the lemon juice a couple drops at a time until you have a thick icing. Check the consistency if you need add a little more sugar to thicken more.
Spoon over the top of the cake and allow it to drip naturally down the sides. Sprinkle with a few poppy seeds, then leave the icing to set before cutting.
This really moist cake keeps well for 3 to 4 days at room temperature.
Print here
This really moist cake keep well for 3 to 4 days at room temperature and more than a week in the fridge.,
en español
Cake de semillas de amapola con glace de limon
After all happened last time (you know) I have had a terrible fatigue.
Fortunately not for cooking, but to follow an order, make the posts, many of you know what all we have do when we have a blog.
But I do not want to get carried away, my mom was a fighter and many days she got tired but later was ok.
And I love my blog, so many friends and recipes, and always tell the twins if you need a recipe look my blog kids :)
They asked for recipes my mom made and I have a lot.
Well anyway, among the things I have done was this Crumble of apples and raspberries, so good. I hope you like the recipe.
A hug for all, Gloria
Source: La cuisine facile de Nathalie
Ingredients
3 medium appples (Fuji /pink lady or Braeburn) peel and and cut in cubes
250 grams fresh or frozen raspberries
100 grams brown sugar
25 grams butter
1 teaspoon vanilla extract
For crumble
200 grams all purpose flour
100 grams cold butter
50 grams almond podwer
50 grams oat flakes
1 teaspoon cinnamon powder
almonds in slices
Method
Preheat oven to 180° c (350°F)
In a bowl mix all purpose , flour, chopped butter, sugar, almond flour, and cinnamon.
Work the dough with yours fingertips until you get a roughly sandy dough.
In a skillet heat over medium heat for 5 minutes, cubes apples and butter and vanilla extract. stirring constantly . Put a lid and set aside.
In a saucepan, pour raspberries and brown sugar . Mix and cook over medium heat for 3 minutes. Drain the raspberries in a colander and reserve the juice .
To assamble
Put a layer of apples and raspberries in a gratin dish and then cover with the crumble dough.
I added some almonds in slices .
Bake for about 25 minutes or until look golden .
Finally let the crumble cool.
Serve warm with fresh cream and some raspberries and the juice you remaining.
Print recipe here
en español
Crumble de manzanas y frambuesas
I did not know how to start this post.
But first of all, I appreciate all the love and greetings you have given me here.
Of course it has been (and is difficult) my mom was not only my mommy, she was a very good friend.
I was blessed to have her around and help her as much as I could, we talked every day, and often I would lie next to her to talk or listen to music. Anyway . it's hard.
They are many years, sharing, things, life, everything.
Well little by little I go back to cooking, I had to do it, because or if I was not going to let myself be carried away by the pain and I do not want to.
I also have a family that still expects me to cook, my dogs and rabbits :)
This recipe is not complicated but I wanted something simple and rather rustic. And of course I love galettes.
Thanks for everything
Source : Delicious UK magazine
Ingredients
1 1/2 cups almond flour
1 1/2 cups all purpose flour
1/2 cup plus 2 tablespoons granulated sugar divided
1/2 teaspoon salt
1 cup unsalted butter softened
3 or 4 tablespoons cold water
4 cups frozen or fresh blueberries
2 tablespoon cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 large egg lightly beaten
2 tablespoon turbinado sugar
Method
In the work bowl baking of a food processor, place flours, 2 tablespoons granulated sugar (24 grams) and salt, process until combined. Add butter and pulse until mixture is crumbly.
Add the cold water in a slow steady stream just until dough comes together but is not sticky (if is some sticky add some all purpose flour) .Shape dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
In a large bowl combine 1 cup blueberries, cornstarch, lemon zest and juice and remaining sugar (100 grams) . With a fork crush a little the blueberries. Add all the blueberries.Set aside.
Preheat oven to 180°C (350°F) and line two rimmed baking sheets with parchment paper.
Divide dough into 3 equal pieces. And in a floured surface roll each piece in to a circle (about 9 inch ) 20 cm .
Trim edges of dough (I used a plate ) and transfer to the baking sheets.
Spoon about 1/3 of the blueberry mixture into center of each circle leaving a border.
Fold up dough around filling, pinching to seal edges of folds.
Brush edges with white egg and sprinkle coarse sugar.. Freeze for 10 minutes.
Bake to 180°c (350 °F) until crust is golden brown and fruit is bubbly about 20 to 25 minutes.
If is necessary cover with foil to prevent excess browning.
Let cool in pans or sheets for 25 minutes before serving.
Note:
This dough is less pliable than a typical galette due to the different structure of almond flour.
Folding be more difficult, which is why is important pinch the seams before baking.
Print recipe here
En español
Galletes de arandanos
