Sweets
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There are two teams : either you like pain d’épices or you don’t. So if you love this kind of loaf cake you must try this one. If not, you can always check my blog for more loaf cakes recipes, and trust me there are a lot. This Pain d’épices is soft, moist, full of warm and comforting flavours. It will smells holidays all over the house while you’ll make it. It’s so delicious you’ll welcome a slice any time of day or any day not just during the holidays. The pain d’épices is made with flour, a generous amount of honey…
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Certain recipes only call for egg whites, like this Gianduja & orange blossom cake or this amazing amaretti from Ottolenghi, to name few recipes that I already shared with you, so it will be great to use up egg yolks. You may think to make a lemon curd or crème brûlée, which is perfect when you have 2 or 4 egg yolks leftover. But , what do you do when you end up with 11 or 12 egg yolks ? That was my case last week, when I had made a lot of hazelnut friands and amaretti for charity organised…
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Usually I would say that I love summer days. But since I live in Dubai, autumn starts being the long awaited season which brings back a little freshness. It’s the season too for pumpkin soup, apple or pear tart, and of course chestnuts. So it’s the perfect time to make this delicious chestnut cake, recipe from my favourite french chef “Pierre Hermé”. The cake is quite dense but also fluffy, full of autumnal flavours. It’s very simple to make and requires few ingredients. As you can already imagine you’ll need chestnut spread, ou crème de marron, translated in chestnut cream in French, even…
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These Raspberry Crumble Bars are screaming Middle East. All Middle Eastern flavours are here : tahini, halva, sumac and rose water. And guess what ? I love it. They are so delicious, melting in the mouth, buttery with a nutty taste from the tahini. They are so easy to make, and by using the same crumble mix for both the top and the base of these bars, that makes them super quick to put together. All you need to do is to scatter the halva over the pre-baked crust, then the raspberries filling gets spooned over it, finally top with the…
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This Lime – Mint Cake is a sort of a virgin Mojito cake. It’s the perfect summer treat, it’s fresh, moist, incredibly delicious and most important for me, that the cake doesn’t taste too sweet. If you love virgin mojitos or the combination of mint and lime, this cake is definitely for you. How to make this Lime & Mint cake ? This delicious cake is chef Yann Couvreur’s recipe. First let’s make the lime powder : This lime powder adds a concentrated tangy citrus flavour to the recipe, so please don’t miss it. It’s important to use organic lime, because we will use the peel to make the powder. Preheat the oven to…
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Few days ago my friend Assia asked me to participate to a challenge : “sublime tes fruits – sublime your fruits”. The idea behind was to highlight the summer fruits. So I decided to make my favorite cake : “blueberry, almond and lemon cake” from “simple” Ottolenghi’s cookbook. This cake is one of the best I’ve baked, it’s a wonderful cake. There is no surprise, it’s an Ottolenghi creation. With blueberries in season, it’s the perfect time to make this delicious cake. It’s light, moist, with a bright lemon flavour and the bursting blueberry in every bite. It’s just addictive. The icing here is a must as it adds that intense zingy but sweet lemon flavour, which takes the cake…
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It’s been a while since I made a cake. And today I’m sharing with you chef “Christophe Bacquié”recipe, three times Michelin starred and having obtained the title of “MOF : meilleur ouvrier de France (Best Craftsman in France ) in 2004”, who was kind enough to share it with his followers during the first lockdown. I think many people must already know it, it’s the famous “lemon & olive oil cake”. If you ever don’t make it yet, don’t hesitate for a second. Since I made it in March 2020, I have stopped all pursuit of the perfect lemon cake. This ultra simple cake with Mediterranean flavors, is light, moist and…