Small bit of vanilla essence (optional. It actually calls for small packets if vanilla flavoured sugar, 1 pack if you have it)
175g butter, unsalted
70g brown sugar
2 table spoons of milk.
Add sugar and vanilla essence.
Add the egg and 125g if the butter (diced).
Wrap in klingfilm and place in fridge for 30 mins.
Preheat fan assisted oven to 180’C (200’C non fan assisted)
Cut apples into small squares. Place in bowl, add small bit of butter and some sugar, microwave for 2 mins.
Wash blueberries, take out any remaining stems.
Roll out the dough until its about 5mm thick.
Cut out circles (I cut squares, much easier).
Place fruit in centre.
Roll up or fold the edges in.
Add square of butter on top of fruit.
Brush milk onto edges (I didn’t)
Sprinkle brown sugar over fruit and galette (I didn’t have any, used regular sugar).
Bake for approx 25mins.
Best when still warm. Plop a scoop of vanilla ice cream on top and … Oh god…. So good… All mine!!
Original recipe called for peaches not apples, no microwaving needed of peaches. I thought that might be a little too sweet.
I was in a big Baking mood and decided to snoop through the internet and find some nice cake recipes to try out.
First was a Cherry-cheese Cake 🙂 so good!!!
for the Base and Top.
2Tsp Baking Powder
100g Butter (I use unsalted)
For the Filling:
1 Jar of cherries, drained.
vanilla aroma (optional, in Germany you get vanilla flavoured Sugar in handy little packets.)
500g Quark. (Equivalent to very very thick yoghurt, The Greek Yoghurt in Lidl woks perfectly, t sure about other brands, it needs to be really thick)
1 Packet of Vanilla Puddinng Powder (cornflour also works, I think 18g is 1 Packet, not entirely sure)
Mix the ingredients for the base and top. Best use your hands and pinch the dough as if you’re making a crumble. Use 2/3 of it to make a base and edge in the greased round tin. Make sure you have a tin where you can tke off the outer ring without the base… otherwise you wont be able to get your cake out!!!!! Place the drained cherries on top.
Mix the eggs with the sugar, vanilla aroma for the filling, whisk it so that its frothy. Add the Quark (or greek yoghurt) and then the Pudding poweder (or cornflour) Place that ontop of the cherries, filling the base. Put the rest of teh Crumbly dough on top and bake.
Bake for approx 45min in a 200°C oven. (200°C for top and bottom heat, 180°C for those with air circulation)
the pic on the right is Quark, as you can see, its very very thick yoghurt like cheese stuff.
This recipe is really as easy as 1, 2, 3.
- 50g (1/4 cup) sugar
- 30g (1/4 cup) flour
- 2tbsp cocoa
- pinch of salt
- 2tbsp olive oil
- 3tbsp water
- Add your dry ingredients.
- Add your wet ingredients.
- Mix them all together. Microwave them for around 1 and a half to 2 minutes (times may vary).
This is a great recipe for babysitting, sleepovers or if you have any sweet cravings and it’s too late to go to the shop. I added in some white chocolate drops to the top of mine. You could also do it with mini marshmallows, or put them into the mix to get a gooey surprise!
I know this is mostly a knitting and crochet blog, but I was so excited to have this recipe that I had to share it! It’s a really easy cake to make, it’s delicious and it’s got no flour in it at all, so it’s free from wheat and gluten for friends and family who can’t eat it!
Prep time: 15 mins
Baking time: 38-45 mins
Ready in: 1 hour 45 mins
For the cake:
- 225g (8oz) dark chocolate (in drops or pieces)
- 225g (8oz) ground almonds
- 250g (9oz) caster sugar
- 150g (5oz) butter, softened (plus extra for greasing)
- 6 eggs, beaten
- 4 tbsp (120ml) rum (or other spirit)
- 8 blanched almonds, to decorate
- 20cm (8in) diameter spring-form cake tin with 6cm (2.5in) sides
For the glaze:
- 75ml (3floz) double or regular cream
- 125g (4.5oz) dark chocolate (in drops or pieces)
- 2 tbsp (60ml) rum (or other spirit)
- Preheat the oven to 180C (350F/Gas Mark 4), then butter the sides of the cake tin and line the base of the tin with baking paper. Ensure the base of the tin is turned upside down so there’s no lip and the cake can slide off easily.
- Place the chocolate in a heatproof bowl and melt over a pot of boiling water. Leave until just melted, stirring occasionally, then remove from heat and set aside.
- Place the ground almonds, sugar and butter into a food processor and whiz until well mixed. Add the eggs, rum and melted chocolate and whiz until blended.
- Tip the cake mixture into the prepared tin and cook for 38-45 minutes or until puffed up and slightly cracked on the surface but still quite moist in the centre – a skewer into the centre should be slightly sticky.
- Remove from the oven and allow to cool in the tin for 20 mins before loosening the sides with a small sharp knife; carefully remove the cake from the tin and transfer to a wire rack to cool down fully.
- While the cake is baking or while it’s cooling, make the glaze. Pour the cream into a saucepan and bring to the boil. Take off the heat, then add the chocolate, stirring to melt, and mix in the rum.
- Transfer the cooled cake to a serving plate and pour over the chocolate glaze (reheating if necessary), then decorate with the blanched almonds in an evenly spaced circle with the nuts pointing inward around the edge of the cake. Can be served with whipped cream or creme fraiche.
I’ve tried Cointreau and Captain Morgan’s in this recipe and both work really well. It’s fun to experiment with different flavours and see how they work with the mixture. In my cake, I used flaked almonds instead of blanched ones and put little white chocolate drops on it, just for something extra. Happy baking!