Banofee popsicles

Homemade, healthy ice cream tasted like banofee pie. Just to remind: banofee has crackers crunch base, caramel layer, bananas and whipped cream on the top. These ice pops have the same ingredients and simulate the pie’s taste. They are fatless and egg-free and have large batch of fruits and yogurt. My children are crazy about 'cause what would be better than ice cream made of candies? Enjoy!

 

12 ice pops

 

 Ingredients:

  • 2 frozen bananas*
  • 1 cup fullfat yogurt (plain or vanilla)
  • ¾ cup whipping cream
  • 180 g sof caramels (I used Soft Caramels Werther’s Original)
  • 2 tablespoon milk
  • 2 tablespoon crushed crackers
  • 50 g  (1½ oz) dark chocolate

 

 

*Peel bananas and divide in three part each. Place in a plastic container and put into the freezer for 4-5 hours. 

Frozen bananas and yogurt place in a blender and blend until smooth. Melt caramels with milk over low heat.  In the bowl of a stand mixer whisk cream until stiff peaks forms. Pour the cream over banana-yogurt mixture and gently mix with rubber spatula until combined. Gradually add melted caramels still mixing. Caramels have to be warm and some of them will be combined with mixture and some will set creating pieces of caramel. That is fine. Spoon ice cream mixture into molds, put the stick in each and sprinkle with crashed crackers.  

Before serving melt the chocolate, set aside to cool slightly but do not let to set completely. Remove ice pops from molds. Place the chocolate  in a piping bag and drizzle over popsicles.

 

 

 

Category: Desserts/icecream.

Tags: banana, caramel, glutenfree, yogurt.

Chia and pomegranate angel food cake

Angel food cake is a cake made without egg yolks. The cake is very white inside so called ‘angel’. The cake is very light and gentle because egg whites and the lack of any fat create foam transformed after baking to cotton candy like texture. My angel has freckles made of chia which gives some crunch to the soft cotton cake and very subtle pomegranate taste. Pomegranate seeds outside give desired sourness to this sweet dessert. Enjoy!

 

tube pan 8-9 inch

 

 Ingredients:

  • 7 tablespoon plain (all-purpose) flour
  • 1 tablespoon corn flour
  • ¼ teaspoon salt
  • ¾ cup (150 g) caster sugar
  • 5 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh pomegranate juice
  • 1½ tablespoon chia seeds

 Pomegranate icing:

  • 1 tablespoon fresh pomegranate juice
  • ½  cup (100 g) icing sugar
  • seeds from 1 pomegranate

 

 

Preheat oven to 350 °F (180°C) and grease pan with butter and dust with flour.

In a small bowl mix together flour, corn flour, salt and half of the caster sugar. In a bowl of a stand mixer whisk the egg whites until foamy. Add the cream of tartar and whisk until soft peaks form. Gradually add the remaining caster sugar and whisk until the mixture is stiff and glossy. Add vanilla extract and pomegranate juice and gently mix until combined. Using a rubber spatula fold in the flour mixture until combined. Pour the batter into the prepared pan and smooth the surface. Bake for 35 minutes, until golden and firm to the touch. Cool for 1 hour in pan, then transfer onto a wire rack.

Icing: whisk together the icing sugar and pomegranate juice until combined and smooth. Drizzle the icing over top of the cake and let it stream down. Scatter over the pomegranate seeds.

 

 

 

Category: Tea and bundt cakes.

Tags: chia, pomegranate.

Ginger chocolate tart

Today easy but tasty chocolate tart. The chocolate filling is really creamy and rich but still light. Addition of ginger makes this tart more interesting and a little spicy. The base is made of crushed biscuits instead of pastry however it could be replaced by homemade ginger shortbread. The whole dessert is simply but sophisticated. Enjoy!

 

tart pan 10 inch

 

 Base:

  • 300 g ginger biscuits
  • ¼ cup + 1 tablespoon (70 g) butter, melted

 Filing:

  • 340 ml milk
  • 150 g (5½  oz) dark chocolate, chopped
  • 3 egg yolks
  • ½ cup (100 g) golden caster sugar
  • 6 tablespoons corn starch
  • 2 teaspoons vanilla extract
  • 1 stem (thumb size) fresh ginger, finely chopped

 

  • dark cocoa to dust

 

 

Preheat oven to 350°F (180°C).

Make the base: in the food processor chop biscuits until form crumbs. Add the melted butter and combine until the mixture looks like wet sand. Spoon the crumbs into the pan (base and sides).  Bake for 10 minutes, then set aside to cool.

Make filling: place the milk and chocolate in a medium saucepan and cook until chocolate is melted. In a medium bowl whisk together egg yolks, sugar, corn starch and vanilla extract until fluffy. Gradually add the chocolate mixture mixing until combined.

Cover the cooled biscuits base with chopped ginger. Pour the chocolate filling over the ginger. Bake for 35 minutes until set. Leave to cool then place in the fridge for overnight.

Dust with dark cocoa before serving.

 

 

 

The recipe is based on "Eric Lanlard's Afternoon Tea" but changed by me.

Category: Pastries/tarts.

Tags: chocolate, ginger.

Frangipane tart with rhubarb

Just to remind: frangipane is a classic French tart filling made of butter, sugar and almonds. I like it because tastes delicious and matches very well with various fruits. I recommend especially the sour one to pair up perfectly with sweet filling. Today recipe with rhubarb slices as this fruit season is so short and the shortbread crust made as French sweet pastry. If you ask about the taste – divine. Enjoy!

 

1 tart 14 x 4.5 inch

 

 Base:

  • 2/3 cup softened butter
  • ¾  cup superfine sugar
  • 1 egg
  • 1 egg yolk
  • 2  cup flour (possibly + about 5-6 tablespoons)
  • 2 tablespoon corn starch

 Frangipane filling:

  • ½ cup softened butter
  • ½  cup superfine sugar
  • 100 g almond flour
  • 2 tablespoon dark rum
  • 1 egg

 Rhubarb top:

  • 450 g fresh rhubarb
  • ½ cup sugar
  • 1 cup water

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and egg yolk, mix together. Add corn starch and gradually add flour still mixing on medium speed until the dough forms a ball. 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 clear foil and let cool in the fridge for at least 2 hours.

Prepare rhubarb: using a mandolin slicer or vegetable peeler slice the rhubarb long-ways. Place the water and sugar in a pot and bring to a boil. Reduce to a simmer and add rhubarb slices. Cook for about 10 minutes until softened then drain on a paper towel. Repeat until all rhubarb is cooked. Reserve the syrup.

Make frangipane filling: mix all ingredients together until became thick and smooth mixture.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square pan size. Fill pan with prepared pastry and press to place properly. Pour the frangipane mixture over pastry base and smooth evenly. Place in the fridge until the oven is heated.

Bake at 350°F for about 30 minutes. Cool in the pan. Place rhubarb slices over baked frangipane (more layers until all rhubarb is used). Brush the top with remaining syrup.

 

 

 

Category: Pastries/tarts.

Tags: almonds, rhubarb.

Matcha cake with lemon frosting

Traditional Japanese green tea Matcha is more and more popular in baking. It is easy to use as powdered and gives distinct and nice tea flavour. Cakes are tasty and beautiful green. In this recipe the sponge is very light but still moist and smells and tastes like tea garden. The combination of tea and lemon is old but still immaculate and fresh blackberries match them perfectly with their subtle sweetness. Enjoy!

 

round pan 8 inch

 

 Ingredients:

  • 2 tablespoon unsalted butter, melted
  • 6 tablespoon cake flour
  • 1 tablespoon cornflour
  • 2 tablespoon matcha green tea powder
  • 2 tablespoon milk
  • 4 eggs, separated
  • 5-6 tablespoon golden caster sugar

 Lemon frosting:

  • grated zest and juice of 1 lemon
  • ¼ cup (50 g) golden caster sugar
  • 100 g (3.5 oz) white chocolate, chopped
  • 125 g cream cheese
  • ½ cup (80 g) icing sugar

 

  • fresh blackberries

 

 

Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

In a small bowl mix together flour, cornflour and matcha powder. In a bowl of a stand mixer whisk the eggs whites to stiff peaks, adding the sugar a little at a time. Add the egg yolks, one at time, beating well after each addition. Using a rubber spatula fold in the flour mixture until combined, then add the melted butter with milk. Pour the sponge mixture into the prepared pan and bake for 20 minutes, until a skewer inserted into a centre comes out clean. Cool for 1 hour in pan, than transfer onto a wire rack.

Frosting: pour the lemon juice, lemon zest and sugar in a saucepan and bring to the boil, stirring until sugar has dissolved. Remove from the heat and mix in the white chocolate, stirring until melted. Set aside to cool. In a bowl of a stand mixer beat cream cheese and icing sugar until pale and fluffy. Mix in the cooled chocolate mixture and beat for a further 1-2 minutes. Place the frosting in a piping bag fitted with large plain tip. Place the matcha sponge on a plate, pipe the frosting over the top and decorate with fresh blackberries.

 

 

 

The recipe comes from 'Eric Lanlard's Afternoon Tea' but frosting is modified by me.

Category: Tea and bundt cakes.

Tags: blackberry, lemon, matcha.