Fast and gluten-free: raspberry brûlée pots

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Raspberry brûlée pots

Weekends are not as relaxing as they used to be… twin boys are always up early and they move so quickly now, you always need to keep an eye on them! The Sundays spending hours in the kitchen for a perfect bake are definitely over. Not that they ever really existed in my kitchen in the first place, but I like to think they did! In the mean time, I’m getting pretty good at whipping up something fast. Or at least in multiple stages. And this recipe fits the bill perfectly! Here’s how to make them:

Place 300 g frozen raspberries in a saucepan with 75 g sugar and simmer for 20 min until the mixture thickens. Divide over 4 ovenproof dishes (I can confirm that whisky glasses are not a valid alternative) and refrigerate until cold. You can easily do this a day ahead. Or if you don’t have time, use raspberry marmelade as an alternative, about 3 tbsp per pot will do.

Now whisk 250 g double cream until it starts to hold its shape (it doesn’t need to be completely stiff). Add 420 g Greek-style thick yoghurt, 2 tbsp sugar and 1 tsp vanilla extract and mix again. Spoon over the raspberry mixture and refrigerate until cold (at least 30 min).

When ready to serve, sprinkle with sugar and caramelise the sugar with a kitchen blow torch until golden. Enjoy!

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Moist and fresh: lime yoghurt cake with rosewater

Lime yoghurt cakeI celebrated my birthday last weekend so I invited my family over for cake and cava. I made my favourite cake of the moment, carrot cake, as well as this deliciously light and sticky cake from Rachel Allen’s Bake. I already made this cake a few times before, so I knew it was going to be a big hit, as always. It’s very moist, so you can easily keep it in the fridge for a few days and eat a bit of it every day!

Here’s how to make it: first, preheat the oven to 170 C. Line the base and sides of a 20 cm round spring-form with greaseproof paper (the recipe suggests a 22 cm size, but I don’t have one so I use 20 cm instead). If you only line the bottom with greaseproof paper or if you’re not the greaseproof-paper-lining-person, just grease the tin with vegetable oil.

Sift 225 g self-raising flour in a large bowl together with 1 tsp baking powder and a pinch of salt. Add 75 g ground almonds and 100 g caster sugar and mix. In a separate bowl, mix 2 eggs with 50 g runny honey (or 1 generous tbsp), 250 ml natural yoghurt (unsweetened), 150 ml sunflower oil and the finely grated zest of 1 lime (you’ll need the juice for the syrup later). Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients, bringing them together with a whisk until they are just combined (if you want, you can add 50 g chopped unsalted pistachios at this point). Pour the mixture into your tin and bake in the oven for 50 min or until a skewer inserted in the middle comes out clean.

Allow to cool in the tin for 20 min and while the cake is cooling, make the lime syrup: in a small saucepan, boil 150 ml water with 100 g caster sugar for about 5 min until it is reduced by half. Add the juice of 1 lime and boil for a further 2 min, then cool and add 2 tbsp rose water. Make holes on top of the warm cake with a skewer and, with a tablespoon, spoon the syrup all over the top. Leave to settle for 1 hour. For a bit of a wow factor, serve with berries, sliced mangos, cream or natural yoghurt. Enjoy while listening to Kokomo by the Beach Boys.

Use up your leftover berries in a summer berry cake or in pancakes and use up leftover yoghurt in a light lemon drizzle cake or in a lime-mango cake.