May 19, 2017

RHUBARB AND ALMOND CAKE

rhubarb and almond cake

The rhubarb season is in full swing and long gone are the days when all I made with it is a crumble or a pie.  This cake with rhubarb and orange is a classic combination and with the moistness given by the almonds it makes a delicious cake, or dessert if served while still slightly warm with some cream, custard or crème anglaise.

rhubarb and almond cake2

The recipe comes from the Sainsbury’s website and this is the first time I have made it.  I made and wrote about a similar cake last year which also contained rosemary and amaretti biscuits, but I think I prefer this one, which is easier and quicker to make. 

rhubarb and almond cake3

In fact it takes little more time and trouble than making a crumble, but looks and tastes good enough for guests as well as being a slightly special rhubarb pudding for a family meal.   You can see the original recipe here.  I used a slightly smaller tin than suggested in order to make a deeper cake.

rhubarb and almond cake4

Ingredients

150g softened butter or spreadable butter such as Flora Buttery

150g golden caster sugar (plus 2 tblsp extra)

2 eggs

200g ground almonds

100g self raising flour

zest of 1 large orange

1 tsp baking powder

400g rhubarb, trimmed, wiped and cut into roughly 4 cm lengths.  Also slice in half along the length of any pieces that are very thick

2 tblsp approx flaked almonds

Method

Preheat the oven to 180°C / 160°fan / gas mk 4.  Butter a 21cm round springform or loose bottomed tin and line with baking paper.

Cream together the butter and 150g sugar with an electric whisk.  Whisk in the eggs one at a time.

Add the ground almonds and orange zest.  Sift over the flour and baking powder and mix well to combine.

Spoon half of the mixture into the tin and level the surface.  Arrange slightly less than half of the rhubarb on top.  You needn’t be too particular about the arrangement as this layer will not be seen but keep the rhubarb away from the edge of the tin.  Sprinkle over about 1 tblsp of the extra sugar.

Carefully spoon the rest of the cake mixture over the fruit and level the top.  Arrange the rest of the rhubarb in circles on top, again keeping it away from the sides.  Sprinkle over the remaining 1 tblsp sugar and the flaked almonds.

Bake for about an hour until golden brown.  Test for doneness and cover with foil to bake for a further 10-15 minutes until done.  (Mine was done in just over the hour.)

Cool in the tin.

Remove when still slightly warm if serving as a dessert, otherwise leave to cool completely before turning out.

Cuts into 8 good slices.

May 9, 2017

MOCHA AND AMARETTI MOUSSE

mocha and amaretti mousse

This recipe comes from the little book of chocolate recipes written by Joanne Harris and Fran Warde, called “The little book of Chocolat”.  It’s a lovely book, full of very well written and doable recipes, each one styled on a character in the novel “Chocolat”.

mocha and amaretti mousse2

I have made chocolate mousse before, several times and with great success.  This one is different because it contains espresso coffee, thereby making it “mocha” and a layer of crushed amaretti biscuits.  As it was just after Easter, I adorned it with some micro chocolate eggs for decoration and, of course, added crunch and chocolate.

It was very easy to make and, as it needs to be well chilled before serving (a bit like me before dinner), I made it well in advance.  The wonderful thing is that not only was it excellent, the crushed biscuits still being crisp and crunchy after several hours in the fridge, but it was still excellent two days later. 

It makes six portions and there were five of us for dinner so one portion languished in the fridge for a full two days before we remembered it was there.  The biscuits were still crunchy, the little chocolate eggs had not sunk.  That tells me that it’s a very useful recipe indeed.  Maybe two days before serving is pushing it a bit but I would not hesitate to make this the day before a dinner party, knowing with confidence that it will still be delicious.

The serving glasses are my charity shop find from around Christmas which I am very pleased with.  The very small glass plates are from a stack of no less than twelve that I spotted on a table at a vide grenier (brocante) at Angles-sur-l’Anglin last month.  At five euros for the lot they are most definitely a bargain.  Especially as I have since remembered where I saw them for sale in a shop and for 1.50 euros each!  According to my maths that means, taking into account that I might just have bought them at full price if I had seen them,  I have roughly 13 euros to spend on more bargains……

Ingredients

100ml double cream

4 tblsp freshly made espresso coffee

200g dark chocolate, grated (using a food processor grating disc makes this part a lot easier and quicker than by hand)

4 eggs, separated

100g amaretti biscuits

Method

Gently warm the cream in a medium saucepan, remove from the heat and add the espresso and chocolate.  Stir until all the chocolate has melted and is well blended.

Whisk the egg yolks and add to the chocolate, stirring until blended in.

Whisk the egg whites to stiff peaks.  Mix about half into the chocolate mixture then fold in the rest.

Put the amaretti biscuits into a plastic bag and bash with a rolling pin until crushed to small crumbs.

Fill six serving glasses about half way with the mousse and add a layer of amaretti crumbs.  Make sure you reserve some crumbs to decorate the top of each mousse.  Divide the rest of the mousse between the six glasses, filling carefully so as not to disturb the layer of crumbs.  Dust the tops with the remaining amaretti crumbs and add other decorations if you like.

Chill for at least two hours before serving.  Can be made well in advance.

Serves 6.