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gin-tonic cake

gin-tonic cake

Gin is quite popular at the moment. But if you want a different taste of gin, this might be an option. It is a bit of work, but the taste is worth it. The inspiration comes from BBC good food.

Ingredients:

for the cake:

  • 250 gram butter
  • 325 gram brown sugar (200 gram for the cake and 125 gram for the syrup)
  • 4 eggs
  • 250 gram self raising flour
  • 75 gram natural yoghurt
  • the juice of two limes (keep the juice from every lime apart)
  • 75 ml gin (50ml for the cake and 25 ml for the syrup)
  • 150 ml tonic water
  • some crushed juniper berries

for the icing:

  • 200 gram butter
  • 400 gram icing sugar
  • 2 tablespoons of milk
  • zest of the limes

Method:

for the cake:

  • preheat the oven at 180°C and greese two cake tins (20cm).
  • Melt the butter and add 200 gram of the brown sugar. whisk all the time.
  • Add the eggs one by one, and continue whisking all the time.
  • Add the flour.
  • Mix the yoghurt with 50ml of the gin and the juice of one lime.
  • Add this to the cake mix.
  • Split the mix between the 2 cake tins, and let it bake for 35 minutes.

for the syrup:

  • Put the tonic water, the remaining sugar, the crushed juniper berries and the juice of the second lime in a pan and heat it until the sugar has melted.
  • Bring it to boil, and let it boil for about 10 minutes.
  • Let it cool down for a few minutes and then add the remaining gin.
  • When the cake is ready, remove it from the oven and let it cool down for 5 minutes.
  • Then prick it all over with a fork or a skewer, and spoon the syrup over the cake.
  • Let it cool down completely.

for the cream:

  • melt the butter in a pan.
  • Add the icing sugar slowly while beating all the time.
  • At the end, add the milk and the zest of the limes.

finishing:

  • place one of the cakes on a plate, and cover with one third of the cream.
  • Put the second part on top, and cover also with one third of the cream.
  • Put it in the refrigerator for half an hour, and then cover the sides with the rest of the cream.
  • You can decorate with lime ice, cucumber, zest, or anything gin-like you may imagine.

Sweet potato muffins

IMG_2485

The inspiration for this recipe is coming from runners world, but finally I based the muffins on a recipe of Jamie Oliver.

Ingredients:

  • 600 gram sweet potatoes
  • 4 spring onions
  • 2 fresh chilli peppers
  • 6 eggs
  • 3 tablespoons of cottage cheese
  • 250 gram flour
  • 50 gram Parmesan cheese
  • 1 tablespoon of pumpkin seeds
  • 1 tablespoon of poppy seeds

Method:

  • Peel an rasp the sweet potatoes.
  • Slice the spring onions and the chilli peppers.
  • Put the sweet potatoes, the spring onions, the chillies, the eggs, the cottage cheese, the flour and most of the Parmesan cheese in a bowl and mix everything well.
  • Season with pepper and salt.
  • Preheat the oven at 180°C.
  • Oil the muffin forms.
  • Spread the mixture evenly over the muffin forms.
  • Finish with the rest of the Parmesan cheese, the poppy seeds and the pumpkin seeds.
  • Bake for 45 minutes in the oven, until golden brown.
  • They can be served after 5 minutes of cooling down. You can also eat them cold during the next days. 2 muffins is a portion for one person.

You can also make the muffins with a butternut squash or with carrots.

IMG_2481

blueberry almond cake

IMG_1482

For the easter menu, I was responsible for the dessert.  Of course I had to make the melting pot of chocolate and baileys 🙂 Additionally I made a more healthy alternative with less calories, a blueberry almond cake after a recipe of Pascale Naessens.

Ingredients:

  • 50 gram butter
  • 200 gram blueberries
  • 100 gram almond powder
  • 30 gram coconut blossom sugar (or brown sugar if you can’t find that)
  • 100 gram yoghurt
  • 2 eggs

Directions:

  • Grease a cake mold and cover it with baking paper. This makes the baking paper stick well to the form, and when finished, the cake is easily removable from the mold.
  • Preheat the oven at 180°C.
  • Melt the butter.
  • Mix the butter with the almond powder, coconut blossom sugar, yoghurt and eggs.
  • At the end, carefully add the blueberries.
  • Bake in the oven for 20 minutes.

We have been discussing and laughing a lot in the family with the coconut blossom sugar, but it is not a joke, it really exists.  Just ask in your favorite supermarket, they will help you 🙂

 

 

 

 

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