All posts tagged: dessert

Almond & Plum Cake

It’s a lovely late summer day and I’m making the most of it with this little treat. An almond & plum cake, a truly delicious combination. You see for yourself and give it a go! Ingredients 125g/ 4.4oz butter 3 eggs 125g/ 4.4oz sugar a pinch of salt 200g/ 7oz ground almonds 100g/ 3.5oz flour 1 tbsp baking powder 1.5 dl/ 0.3pt milk 1 orange peel 1 tsp cinnamon 8 plums almond slivers icing sugar Preheat the oven at 180°C/ 356°F. Mix the ingredients together. Pour the mixture into the greased cake tin. Slice and pit the plums and place in a circular pattern onto of the mixture. Scatter the sliced almonds on top and bake for 35 minutes. When it’s cooled down, sprinkle with the icing sugar. Get yourself a cup of coffee, go outside and enjoy a slice (or maybe two slices) of your treat…

Ready For Some Rhubarb Pie?

Get your rolling pins out. It’s pie time! While shopping this week, some delicious rhubarb caught my eye. I couldn’t resist. So here goes… a scrumptious, rhubarb loaded pie. The Dough 125g/ 4.4 oz butter 250g/ 9.0 oz flour 100g/ 3.5 oz sugar a pinch of salt 1/2 tsp lemon zest 1 egg The Filling 700g/ 24.5 oz rhubarb 80g/ 2.8 oz sugar 1 tsp vanilla paste (or vanilla flavouring you prefer) 1 tsp cinnamon 80g/ 2.8 oz ground almonds 1 egg yolk (to braise the pie with) icing sugar (decoration) Make the dough and leave to chill for about 30 minutes. Preheat the oven at 180°C/ 356 °F. For the filling, chop up the rhubarb in about 1 cm wide chunks. Mix the rhubarb, sugar, cinnamon and vanilla flavouring together. Grease your pie dish. Split the dough in half (base and lid of pie) roll it out and lay into your dish. Prick the base and cover it with the ground almonds. Fill it with the mixture and place the dough lid on top. …

Divine Raspberry Tiramisu

I came home yesterday evening from the kids training, to find a bowl brimming with delicious, luscious raspberries on my doorstep. It didn’t take me long to find out where they came from…due to a missed call on my mobile. My very lovely, elderly neighbours (am I allowed to call them that? They are over eighty!) dropped them by. So I just couldn’t resist making this post… The Ingredients 1 bowl of raspberries 1 bottle of raspberry sirup/squash 500g/ 2 cups mascarpone or philadelphia 500g/ 2 cups low fat curd cheese 400g/ 13.5 ozs sponge biscuits 1 bunch of mint Mix the mascarpone and the curd cheese together and put half the mixture in a separate bowl. Stir in a couple of handfuls of raspberries and a dollop of sirup into to one of the bowls to create the raspberry creme. Lay the sponge fingers into the form (25x15cm) and soak with the sirup, spoon the raspberry creme over them and place another layer of sponge fingers on top, drizzle some sirup over the sponge fingers …

Luscious Lime Tiramisu

Just a quick post as I busy getting ready for our garden party this evening, well garden party is a bit of an exaggeration, we’re having some friends over for a barbecue and I’m making this delicious fresh tiramisu for dessert… The Ingredients 4-5 limes, juiced 2 limes for grating (creme and decoration) 100g sugar 50ml water 250g mascarpone 250g low fat curd cheese 6tbsp lime sirup (or for grown ups Cachaca) 250g sponge fingers 1 bunch of fresh mint Juice and grate the limes. Mix the water, sugar, the lime juice and half of the grated limes and cook until the sugar dissolves. Leave to cool down. Mix the mascarpone, the curd cheese and the most of the cooled lime juice (leave a couple of tablespoons to soak the sponge fingers). Lay the sponge fingers into the form (25x15cm) and soak with the lime sirup, spoon half the creme over them and place another of sponge fingers on top and cover with the rest of the creme. Decorate with the rest of the grated lime …