Page 2 of 5
French dessert anyone? Of course I learned from June Darville. The first time I re-lab from June Darville called Blueberries, pear and safron clafoutis it on 16/10/2015.
As I refused to throw away expired cake flour; about 140g left. I think as hard as I could. And Ah hah!!! Clafoutis only require 70 g. So I made it again to be on save side; I had added cornflour to it as I read on google how to make cake flour with all purpose flour and cornflour. Its still nothing as near as June’s.
Well, the more practice the more better its get. Or perhaps with fresh cake flour would have help its rise not too flat. Perhaps I should add some baking powder or bicarb soda so it won’t be flat. Next time will do that: cooking and baking needed some experimenting, exploring and creative too apart from just presenting picture on photo and eating well.
Taste wise its delicious, there’s also antioxidant as I had use blueberries and raspberries. There is some thing of me in it too. If you aren’t a sweet tooth like me reduce your sugar!!!
Enjoyed the lovely French dessert.
150 g blueberries
100 g raspberries
100 g castor sugar
70 g cake flour, sifted
2 Tbs cornflour, sifted
1 Tsp Vanilla extract
160 ml milk, lukewarm
2 large eggs
pinch of Himalaya Pink grinned salt
pinch of nutmeg
pinch of paprika
a few shakes of vanilla grinder
Butter to grease tart pan
Preheat 180 degrees C. Grease tart pan with Wash and dry berries. Break eggs into mixing bowl and add sugar in. Beat together until pale and foamy. Pour milk that I have microwave and set aside till its lukewarm and add vanilla extract. Beat to mix well again.
Using my sift equipment, I sift the flour, cornflour, salt, nutmeg and paprika. Beat until I get silky running and smooth batter. Let it stand for 10 minutes to thicken slightly then carefully spoon batter into prepared pan.
Gently push in blueberries all around to make a large circle. Then raspberries in to form a second circle and followed by blueberries to make another circle. Then raspberries. Repeat till circles are close. Shakes a few shakes vanilla grinder all over.
Bake it 40- 50 minutes until lightly golden and center is cooked. Clafoutis will puff up a little and then drop back when its cool completely when removed from oven.
Serve it cool with more berries and ice cream.
Check out June original recipe: https://www.junedarville.com/pear-clafoutis.html
Check out my Blueberries, pear and saffron clafoutis recipe: https://helenscchin.com/2015/10/16/blueberries-pear-and-saffron-clafoutis/
I found Christmas cake recipe from sunbeam mixed fruits. So I decided to test out. I change the pistachio to cherries glazed to gives a extra moist look. I didn’t put icing sugar to garnish as I don’t like it too sweet.
The recipe is easy to make and its yummy. For recipe look for sunbeam products.
150 g unsalted butter
3/4 c caster sugar
1 Tsp vanilla extract
1 lemon, zest and juice
1 orange, zest and juice
3/4 c coconut meal
500 g mixed fruits
80 g cherries glazed
Preheat oven to 150°C. Grease with butter and line a 23 cm round spring form pan with baking paper.
Cream butter and sugar until light and fluffy. Add vanilla and eggs one at a time beating well after each addition.
Stir in zests, juices, coconut meal, mixed fruit and cherries.Bake for 1 hour 20 minutes or until a skewer inserted comes out clean.
Note: You can add pistachios if you like as the original recipe. I prefer cherries glazed. Oven temperature vary, you might need less or more time. You may sprinkle your cake with icing sugar. I didn’t use icing sugar.
I tried using my new 10 inches square cake tin a few days ago and my ingredients were not enough to make the mushrooms chiffon cake; its a bit flat. I do not like to waste food. Note: if you are using 8 inches cake tin; it might rise high up.
I turn my mushrooms chiffon cake into crouton the next day for my Chicken burger on a bed of salad, baked mushrooms with mushrooms chiffon cake crouton. Still have leftovers of the mushrooms chiffon cake. So here is my 2 second use to create a new creation and masterpiece of a lovely cake with right ingredients amount and in my lovely pressie a rectangular cake carry.
Mushrooms Chiffon cake Ingredients
200 g cake flour
120 g bread flour
200 g granulated sugar
1 Tsp cream of tatar
1 teaspoon baking powder
1 teaspoon salt
6 eggs yolks
6 egg whites, at room temperature
250 g brown mushroom
250 g exotic mushrooms
250 ml thicken cream
To make strawberries and mushrooms yogurt cake using a 10 inches square tin
400 g plain flour, sifted
4 tsp baking powder
1 tsp salt
500 g yogurt
300 ml sour cream
300 ml double cream
200 ml thicken cream
400 g caster sugar
6 extra-large eggs
4 Tsp grated lemon zest
1 Tsp vanilla essence
1 cup olive oil
350 g strawberries, cut stem off and cut into bite size
2 long strips of mushrooms chiffon cake, cut into cubed ( made in advance; optional)
a handful of blueberries
Method to make the mushrooms chiffon cake
Preheat the oven to 170 degrees C. Greased and line side and bottom of the square tin.
In a large bowl, whisk together the flour, 150 g granulated sugar, baking powder and salt. In a medium bowl, combine the egg yolks and mushrooms puree. Stir the mushrooms mixture into the flour mixture until smooth.
Beat egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 100 g sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
Add one-quarter of the egg-white mixture to the mushrooms batter, folding with a rubber spatula just until no streaks remain. Repeat with the remaining egg white mixture. Pour the batter into a 10-inch square pan with a removable bottom. Bake until a cake tester inserted in the center comes out clean, 60 minutes.
Let cool for 5 minutes, then invert the pan onto a square foil board; upside down until completely cool, about 1 1/2 hours. Place the cake right side up and remove the pan. Cut into one long 1 inch strip, then cut into cubes to add to the strawberries later
Method for Strawberries and mushrooms yogurt cake
Preheat the oven to 180 deg C. Grease and lined bottom the 10 inches square tin. Sift together flour, baking powder, and salt into a bowl. Using hand beater, beat together the yogurt, sour cream, double cream, thicken cream, sugar, eggs, lemon zest, vanilla, and oil.
Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Add strawberries and mushrooms chiffon cake cubes, by folding them very gently into the batter. Pour the batter into the prepared pan and bake for about 1 hour and 30 minutes, or until a cake tester placed in the center comes out clean.
When the cake is done, leave in switch off oven for 10 minutes before removing from oven then flip out onto a cooling rack. Carefully place on a plate. Cool.
Then decorate with berries and icing sugar.
1. Oven temperature vary, so watch your baking time.
2. If you are using 8 or 9 inches baking tray cut ingredients to halve.
3. You can omit using the mushrooms chiffon cake, just use strawberries or blueberries only.
I made this birthday cake for 4 people celebrating together.
375 g butter softened
1 1/2 c caster sugar
3 Tsp vanilla essence
3 3/4 c self-raisin flour
1 3/4 c milk
1 Tsp baking powder
1 Tsp bicarb soda
1 Tsp salt
Decorations (1 day in advance)
150 g dark chocolate broken into pieces
1 Tsp truffle infused oil
280 g white melting chocolate
100 ml thicken cream
1 Tbs olive oil
8 strawberries: 4 cover with dark chocolate, 4 on its own for decoration
Glaze and garnish
6-8 Tbs marmalade jam
1 lemon zest
1 small bunch of thyme
Melt dark chocolate in microwave 5 times for 15-20 seconds; stir each time until completely melted. Then add cream and truffle oil and gives a stir and set to cool slightly before spooning into the oval shapes mould. Next place in freezer for 4 hours to set, then removed from freezer to thaw on bench top about 15 minutes so that easy to unmould.
For the white chocolate microwave 3 times for 15-20 seconds, stir each time until completely melted. Add thicken cream and oil, stir to mix well and set aside to cool. Then spoon in the heart shapes mould. Place in freezer for 4 hours to set, removed to fridge so later easy to unmould them. I left them in the mould until I am ready to use.
Place them in a container and back into fridge until needed. With some extra chocolate, dunk one by one strawberry into it and let it set with pricking a small satay stick through and put in a glass with weight to hold it steady and not touching each sticks.Place them in fridge until needed.
For the white chocolate microwave 3 times for 15-20 seconds, stir each time until completely melted. Add thicken cream and oil, stir to mix well and set aside to cool slightly. Then spoon in the heart shapes mould. Place in freezer for 4 hours to set, removed from fridge so later easy to unmould them. I left them in the mould until I am ready to use.
The following day
Preheat oven 160 degrees, greased and lined the bottom 10 inches square tin. Mix flour, baking powder, salt and bicarb well.
Beat butter, caster sugar and vanilla in a mixing bowl on medium-high speed until light and fluffy. Add eggs, one at a time, beating to combine. Now add half the flour. Stir to combine in a direction of North to South and East to West. Add half the milk, do the same as with the flour to combine. Stir to combine. Repeat with remaining flour and milk.
Spoon mixture into prepared pan. Bake for 1 hour or until a skewer inserted comes out clean. Switch off oven, leave and in oven for 10 minutes. Remove from oven to cool further for 10 minutes. Next turn out onto a foiled plate mate to cool completely.
Spread the marmalade jam on top, grate lemon over it and sprinkle with thyme. To decorate the cake, remove the strawberries from the sticks and place them at the four corner of cake followed by white heart chocolate, oval dark chocolate and white heart chocolate all around the cake in square.
Serve with a strong brew coffee or if you like a sweet dessert wine like Tawny port.
Note: Oven temperature vary, you might need less or more time. Over beating can cause cake to crack. You can replace chocolate with cream pips with your favourite shapes nozzles.