. Skip to main content

A tiny bit of happiness can be found in rhubarb



I have to tell you a secret. Most cakes, breads, pies, and savory oven delicacies are baked in our house on a whim, depending on what was available at the market or what’s in the cupboards. This is the way I cook and basically improvise throughout my meals.

However, for this page, I tried to remember what I threw in there :

Fruits :
2 stalks of rhubarb
A dozen strawberries
1 large apple

Batter :
2 eggs
Half a glass of milk (or buttermilk, or plain yoghurt)
100 g of butter (half a cup)
50 g of  ground almonds
100 g of sugar (1 cup)
1 teaspoon baking powder (optional)
Vanilla
Salt


Pour les fruits :
2 branches de rhubarbe
Une douzaine de fraises
1 pomme

Pour la pâte :
2 œufs
1 demi verre de lait (ou lait fermenté, ou du yogurt)
100 g de beurre
50 g de poudre d’amandes

100 g de sucre
1 demi sachet de levure chimique (facultatif)
Sucre vanillé
Une pincée de sel

Faire fondre le beurre, faire une crème avec le sucre, le lait, séparer et faire monter les blancs d’Å“ufs. Mélanger jaunes s’oeufs à la crème, ensuite ingredients secs, et les blancs d’Å“ufs. Verser dans un plat, et poser les fruits dessus, mettez au four 30-40 minutes, 200-210* C (320-350 F).




Comments

Post a Comment

Popular posts from this blog

Victoria Sponge cake revisited (gluten-free)

Here's a version of a Victoria sponge cake that kind of evolved on its own. This is a fairly straightforward layer cake. It involves 2 cake disks, buttercream and strawberry jam, decorated thereafter with some powdered sugar, or more cream and strawberries. I did, however, take liberties... Well, first of all, I didn't have any jam but I did have strawberries so made a quick jam by simmering about a dozen diced strawberries, a couple tablespoons of sugar and a star anise which I love adding lately to all jams (try it with fig jam, awesome combination).  But I digress... use some jam if you have some at home!  I also swirled one of the disks with raspberry reduction, mixed with a bit of the batter to add some color.  (Also, no need to do this except for a bit of fun or if you're always experimenting like me). Here's the rest of the recipe made with 2 eggs, a sign of the times : Batter: 1/2 cup softened butter or margarine 1 cup of sugar 2 eggs 1/2 cup of milk or juice...

Checkerboard cake

This was actually another accidental cake!  I had been wanting to make one of these checkerboard cakes for a while, and one day, I realized I had all the ingredients ready to go in my freezer, so in essence it went pretty quickly.  I often make cake disks and use them for cakes I'm making, and freeze extra disks for later use. So I had 2 chocolate cake disks and 2 vanilla cake disks in the freezer.  All that was needed was the cream and that went pretty easily since I also had some chocolate mousse frosting I had made previously. This was my first attempt, and although it was far from perfect (leaning to one side, lol), it turned out much better and easier than I expected. For tips, I would say 1) have some good cake cutters (I used glass cups and it's not ideal) 2) spread the frosting fairly thinly in between the layers in order to see the checkboard pattern 3) if you freeze cake disks or frosting ahead of time, it is a time saver, in a delulu kind of way 4) the wow fact...

Clafoutis with cherries

Clafoutis is one of my favorite French words because it can make me feel like I’m cursing or insulting someone, "You club-foot-id i o t. » Ok, only me ?! Never mind... It’s also the most delicious flan, so that’s double the fun, and the best part is it's quite easy to make. I often make different kinds depending on the fruits of the season and here you have pictures of an all cherry version, because our tree was so abundant with cherries just ready to harvest. Here's the recipe : 3 eggs 1/2 cup sugar (100 g) 3/4 cup flour (110 g) 1 cup milk (250 ml) 1 teaspoon vanilla or half teaspoon vanilla bean 1/2 teaspoon salt 3 tablespoons melted butter 1/2 pound of cherries (300 g) Preheat oven to 350° F / 180° C.  Butter a deep dish, pan or ramekin. In a bowl, beat the eggs and sugar until you get a smooth batter. Add milk, flour, vanilla, salt, melted butter. Place the cherries (remove stems, but no need to remove pits) in the pan or ramekin. Pour the batter over the cherries. Bak...