Friday, 29 April 2011
Wednesday, 27 April 2011
This was a really, really quick recipe to make. At least for me it was. We baked these on the same day but separately. I'd guess it only took me 1/3 the time it did her.
It really is a wonderful cake. Exceedingly moist, a lovely rounded flavour with a lovely note from the toasted almonds. took one of them in to work and it disappeared almost instantly. I enjoyed it so much I whipped up a second batch later that week. I certainly won't be the last either!
Bake this cake!
Saturday, 2 April 2011
I hate to become predictable and keep posting his recipes but damn, he does a good job!
The recipe is here, the ingredient list is below! I took the liberty of correcting the title by removing the Americanism ;)
135g almonds, pecans, or walnuts, toasted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher or sea salt
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon freshly ground nutmeg
3 large eggs, at room temperature
350g cups sugar
250ml extra-virgin olive oil
2 teaspoons vanilla extract
300g finely grated courgette
For the lemon glaze:
60ml freshly squeezed lemon juice
65g granulated sugar
140g powdered (confectioner’s) sugar
Friday, 1 April 2011
I think it says everything that I made this twice this week. The second time I put it in some nice tall glasses with whipped cream and chocolate shavings. I should have taken a picture of that batch!
Anyway. Totally delicious. About 15 minutes active time. Dangerously simple!