Cherry almond cake

This cake is too good to be existing, really ! Whole wheat flour, cherries, whole almonds, and a no stress mixing method, but the result is a moist and tender cake which is served best with a cup of black tea.
Cherry almond whole wheat cake

Whole wheat flour - ½ cup

Whole almonds - ½ cup

Softened butter - ½ cup

Sugar - ¼ cup

Baking powder- 1 tsp.

Eggs -2

Vanilla extract - 1 tsp.

Pitted cherries - 20-25 nos

Confectioners sugar ( Optional) - 1 tsp.

Mix baking powder and whole wheat flour gently with a wire whisk.. Pulse whole almonds with 1 tsp sugar till coarsely ground, add to the flour mix, mix again with a wire whisk. In a large bowl, using a wire whisk beat butter, remaining sugar and eggs together till it is combined ( 3-4 minutes), slowly add the flour mix and gently combine with a wooden spatula. Pour into a greased and floured 9 inch tart pan. Evenly arrange cherries on top, bake at 325 C for 20 minutes. Check for doneness by inserting a skewer, it should come out with tender crumbs attached. Serve dusted with confectioners sugar.


Happy 4th !

To the country I have come to love, more by each passing year, HAPPY BIRTHDAY !

Mascarpone- berry custard tart

Almond tart shell

All purpose flour-1 ½ cup

Almonds-3/4 cup

Sugar- ½ cup

Salt - 14/ tsp.

Softened butter-9 tbsp.

Egg yolk - 1

Grind almonds with sugar in a food processor till coarsely ground. Add rest of the ingredients and pulse till the dough comes together and not more. Press the dough evenly on a tart pan, cover with cling wrap and freeze for at least 2 hrs. Pre-heat oven to 350C. Remove the cling wrap from the frozen tart shell, line the shell with Aluminum foil, arrange pie weights or dried beans on top. Bake for 20 minutes. Remove the foil and weights, bake for another 12-15 minutes or till the shell is golden brown. Cool completely on kitchen counter.

Mascarpone custard

Mascarpone cheese - 1 cup

Milk - 2 cups

Egg yolks -2

Corn starch - 3 tbsp.

Vanilla bean - 1

Sugar - ¾ cup

Unflavored gelatin - 1 tbsp.

Mix milk, eggs and cornstarch in a saucepan. Add vanilla bean, gelatin and sugar and cook in medium heat with constant stirring till the custard thickens. Remove the beans, scrape seeds and add it to the custard. Mix well, cover and refrigerate for 2 hrs.


Chopped strawberries- 1½ cup

Blue berries - ½ cup

Berry jam -2 tbsp.

Keep the prepared fruits in a bowl. Microwave jam to loosen it. Mix with fruits, refrigerate.

Assembling the tart

Remove the tart shell from the pan. Keep on a serving plate, fill the shell with the cooled custard, arrange berries on top. Drizzle some more of the cooled custard on top. Refrigerate for 6 hrs. or more before serving.


Related Posts Plugin for WordPress, Blogger...