Upside down maple syrup persimmon cake

This simple and easy to be prepared cake is not typical Christmas cake but for me could be good for festive days or less official celebration. The combination of maple syrup and persimmon tastes with orange flavour and desiccated coconut (which gives crunchy texture) create sophisticated and delightful cake. The second layer of persimmon slices added after baking look very vibrant and are pretty colourful decoration of the table. The whole cake is moist and soft and stays fresh for 3 days. Enjoy!

 

spring pan ø 9 inch

 

 Ingredients:

  • 1/3 cup butter
  • 1 cup maple syrup
  • 4 persimmons
  • 2/3 cup butter
  • 1 ½ cups sugar
  • 1 tablespoon orange zest
  • 3 large eggs, divided
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups  all purpose or cake flour
  • 1 ½ teaspoon baking powder
  • ¾ cup milk
  • ¾ cup desiccated coconut
  • 2 tablespoons sliced almonds

 

Preheat oven to 340°F (170°C). Line bottom of the pan with parchment paper.

Prepare persimmons: in a medium saucepan place 1/3 cup butter and maple syrup and bring to the boil. Boil for further 10-15 minutes until mixture slightly thicken. Meanwhile slice two persimmons into thin slices.  Pour half of the syrup to the pan and arrange fruit slices over there. Reserve remaining syrup.

In the bowl of an electric mixer beat remaining butter, orange zest and sugar until light and fluffy. Add egg yolks (one at the time) and mix together. With the last egg yolk add vanilla extract. In another bowl mix together flour and baking powder. In next another bowl beat egg whites with electric mixer until stiff peaks. Gradually add the flour mixture to the butter mixture alternate with milk and mix until all ingredients well incorporated. To the end add desiccated coconut and mix until combined. When the cake mixture is ready stir in egg whites foam mixing gently with rubber spatula. Spoon the cake mixture to the pan over persimmon layer. Work carefully in order not to move fruits. Sprinkle with sliced almonds. Bake for 1 hour and 20 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a plate upside down (persimmons now must be on the top). Before serving decorate with remaining two persimmons (sliced thinly) and sprinkle with remaining syrup.


 

Category: Fruit cakes.

Tags: almonds, coconut, maple syrup, orange, persimmon.

Ricciarelli

Ricciarelli are Italian biscuits made of ground almonds and egg whites. They are crunchy outside and chewy inside. They are gluten free and fat free. These biscuits could be baked in various flavours –I choose chocolate for divine taste. Before baking ricciarelli are richly dusted with icing sugar which causes the pretty pattern after baking because skin under the sugar pops and shows darker colour. The taste is just amazing and far better than macarons as not so sweet. Enjoy!

 

about 25 pieces, depending on size

 

Ingredients:

  • 165 g ground almonds (almond flour)
  • 220 g icing sugar
  • 2 tablespoons cocoa powder
  • 110 g dark chocolate
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 large egg whites

 

  • 100 g icing sugar for coating

 

 

Melt the chocolate in double boiler or microwave. Cool slightly. In the bowl mix together ground almonds, cocoa powder and icing sugar. In separated bowl mix with electric mixer egg whites until stiff peaks form. Add vanilla and almond extract. Combine together almond mixture and egg whites foam. Stir in melted chocolate and mix with a spatula until smooth mixture. Cover the bowl with a cling film and chill in the fridge for overnight.

Preheat oven to 320°F. Line a baking tray with parchment paper.

Cut the dough mixture into 25 balls. Roll out each portion into ball and flatten to become oblong shape about 0.4 inch high. Scatter the additional 100 g icing sugar into a bowl and deep each biscuit in. Coat them with thick layer of sugar. Place all biscuits on the baking tray and bake for 20-22 minutes until crinkled on the surface. They will be still soft after baking and they become harder by cooling.


 

Category: Cookies.

Tags: almonds, chocolate, Christmas, cocoa, glutenfree.

Pumpkin tart with spiral cinnamon top

This is maybe last Autumnal bake before Christmas cakes invasion. However in my opinion this tart could fit very well December time because of spices in pumpkin filling and cinnamon top which is very Autumnal and merry at the same time. So it is really tasty and nice treat on cold December day. Enjoy!

 

1 tart ø 10 inch

 

Base:

  • 2/3  cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 2 cups all purpose flour

Filling:

  • 1 ¼ cups pump kin puree
  •  ¾ cup dark brown sugar
  • 2 eggs
  • 1 cup evaporated milk
  • 2 tablespoons corn starch
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Spiral top:

  • 2 tablespoons butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 375°F.

Place the cooled pastry on a lightly floured surface and divide into two pieces in ratio: 1/3 and 2/3. Roll out both pieces into circles 1/5 inch thick. Place the bigger pastry circle in the pan and press lightly to place it properly covering base and sides. Place in the fridge. Spread the smaller circle with melted butter and scatter sugar mixed with cinnamon covering the whole surface. Roll it tightly into roll and place in the fridge. Make filling: in a bowl mix together all ingredients until smooth mixture. Remove tart shell from the fridge and fill them with prepared mixture. Remove the cinnamon roll from the fridge and slice it into thin slices. Arrange them on the top of the tart working carefully to avoid sinking them.

Bake for 45 minutes (until filling is set and pastry light brown in colour). Cool after baking on a wire rack.


 

Category: Tarts/pastries.

Tags: autumn, cinnamon, pumpkin.

Mini carrot loaves

Simple and quick in preparing but very tasty. That is the decribing of carrot cake. Today shaped as mini loaves, slightly bigger rectangular muffins. The top is covered with a dollop of mascarpone cheese what is always a good idea and gives a bit of delight. Enjoy!

 

8 small loaves or 1 large

 

 Ingredients:

  • 125 ml canola oil
  • ¾ cup sugar
  • 2 large eggs
  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼  teaspoon soda
  • ¼  teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice mix
  • 50 g raisins
  • 50 g pecans (chopped finely)
  • 1 ½ cups fresh carrot, shredded

Frosting:

  • 125 g mascarpone cheese
  • 2 tablespoons icing sugar
  • few pieces whole pecans

 

 

Preheat oven to 350°F. Line pans with parchment paper.

Mix in a bowl oil, eggs and sugar. Add raisins and pecans. In another bowl mix together flour, baking powder, soda, salt, cinnamon and spices. Add wet ingredients to dry ingredients and mix until well combined. Add shredded carrot and mix until incorporated. Spoon the cake mixture into pans up to ¾ capacity. Bake for 30 minutes (until the skewer inserted into the center comes out clean). Leave in pans for 1 hour then remove the loaves and cool completely on a wire rack.

Make frosting: mix together mascarpone cheese and icing sugar until smooth mixture. Cover the top of each loaf with a spoon of frosting. Decorate with whole pecans.


 

 

 

 

 

Category: Tea- and bundtcakes.

Tags: autumn, carrot, cinnamon, pecans, raisins.

Tags: chocolate, orange, strawberry.

Maple syrup pecan mini tarts

They are perfect Autumn mini tarts which colour, taste and smell is exactly like this season. Maple trees change beautifully colour of their leaves and give tasty syrup. The filling is a kind of maple custard. Pecan nuts perfectly complement the maple flavour and nothing could be better topping here. These tarts are super tasty – enjoy!

 

8 mini tarts ø 4 inch

 

Base:

  • 2/3  cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 2 cups all purpose flour

Filling:

  • 4 eggs
  • 2/3 cup dark brown sugar
  • 2/3 cup maple syrup
  • 2/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 150 g pecan nuts

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 375°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick. Cut off circles slightly bigger than your pans. Place the tart in fridge until oven is heated. Make filling: in a bowl mix together all ingredients except pecans. Remove tart shells from the fridge and fill them with prepared mixture. Arrange pecan halves on the top.

Bake for 30-35 minutes (until filling is set). Cool after baking on a wire rack.


 

Category: Tarts/pastries.

Tags: autumn, maple syrup, pecans.