Single rhubarb cake with chorus sugar
Have you heard the expression that "what grows at the same time, even tastefully fits together". A little exciting thinking I think. Today (and for little mother on all mothers day) it will be simple rhubarb cake with chorus sugar.
Since we moved back to Sweden, we have, in addition to being a farm hotel and restaurant, also have a large garden. We take it in small pieces at a time but everywhere there is a project going on. So the acid helps with tips on how the cherry tree should be pruned, aunt with the cherry bowl and my nephew with the grass cut. Håkan builds stage and Peter helps with the painting. What a wonderful trip you can have so helpful people around!
Then I have doubled up that some things were already planted in the old, now lovingly disturbing kitchen garden. Like blackcurrant bushes and gooseberries, thank you Ida for your wonderful berry bushes! And rhubarb! A whole lot! And next to it stands a nice bush of chervil, this anise-scented wonderful plant that most closely resembles a fern to the look. Anyway, until you pull your hand along the leaves ... Then the air is filled with lovely licorice tones instead.
So today it becomes an almost ridiculously simple rhubarb cake. I have used fresh puff pastry on roll because I always seem to be in a hurry in the kitchen. Should you have more time and patience, you can do your own.
The chervil itself is sweet and is sometimes used as a sweetener in cakes I have heard but I have still chosen to mix the green leaves with powdered sugar. The result is a malignant chlorinated sugar with a clear anise taste. And do you know what? It marries excellently with rhubarb. Just as the phrase said, now I should look for more flavor partners that grow at the same time in the garden and nature.
The cake with rhubarb, almond paste and chorizo sugar becomes sweet and tasty and perfectly perfect with a cup of strong java.
You choose if you want to make it in one large cake and then cut it up when serving. This time I chose to make it in portion size.
Single rhubarb cake with chorus sugar
20 grams of fresh chervil (leaves and stalk)
1 dl / 85 grams of powdered sugar
A watery salt
How do I?
1. Rinse the chervil well and mix with the powder until it is completely even and green. Set aside while continuing with the cake.
XNUMG grams of fresh rhubarb
XNUMG grams of fresh puff pastry (possibly gluten-free)
NUMBER OF grams of almond paste, grated
About 2 teaspoon of fruity olive oil
(possibly a small fist chopped hazelnuts without shell)
How do I?
1. Put the oven at 180 degrees. Take out a plate and cover with baking paper.
2. Roll out the puff pastry and roll it out evenly. Keep it whole or distribute it in properly sized serving cakes. Cut thinly a cut around the whole dough, leaving about 1 cm out to the edge. That edge should later bluff up during the deflection.
3. Brush with olive oil on the whole butter dough and above all on the edges. It gives it a nice crisp and shiny surface.
4. Tear the almond paste and distribute it evenly on the dough inside the chopped surface around.
5. Peel the rhubarb if it has got a thick shell. Divide it into just long parts (it makes no difference in taste but looks great). It may also be good to divide it in the long run further if they have become a bit thick. Spread the rhubarb in a neat pattern on top of the almond paste. If you want, some roasted hazelnuts will be good.
6. Distribute one click with chorus sugar on top of the rhubarb. Try to spread it evenly without getting it on the edges.
7. Insert the plate into the oven and bake until the butter dough has a nice glow, c 1013 minutes. Allow to cool slightly before you cut in!
This recipe is free of gluten (if you are using gluten-free puff pastry, lactose (check the package again) and eggs, unique hazelnuts if you need.
Simple of Ottolenghi and beautiful mashed potatoes with herbs
A few months ago, the latest book came out written by one of my absolute favorite chefs - Yotam Ottolenghi. Today it has become time for me to review the book Simple and of course even make something good from it!
Ottolenghi has deservedly become something of a kind icon on the cookbook sky. It started with Plenty and took about the world by storm. Or yes, at least here in Holland and the rest of Europe. In Sweden, I feel a rather new interest in food with, for example, Moroccan, Israeli and Turkish origin. I'm still amazed at how unknown the food from this world-end seems to be up here in the Nordic countries. But maybe I'm wrong, hope so. And if not, you have NOW the chance to recover it!
The book Simple is really simple. Simple in its layout, recipe selection and ingredients (if you disregard all the fresh mint, throw yourself in the wall small pot of mint from Ica and some other wonderful specials such as zataar and pomegranate syrup). This must be a book that suits everyone! Funny everyday food that does not take very long to do or requires a lot of work. And also so far from Swedish home cooking you can come. Tastes nice in the coffin!
Just what is simple food is quite individual, something that Ottolenghi himself tells about in the book in an amusing way. Everything depends on prior knowledge, nerves, imagination and of course the time you have to spend. This has just been taken advantage of in the book and made a little 70's lookalike color system to be easier to choose based on the above mentioned criteria. Handy though I think the previous books radiate a little more "chick" with paper selection, gloss and design. Oh well.
The recipes consist of a mixture of vegetarian, meat and fish. The book offers wonderful taste combinations!
Meat and fish can only be removed and replaced with something else if you want.
Creamy, tasty mashed potatoes with herb oil
From the book I chose to do something very Dedicated to provide simple thing, namely mashed potatoes. Perhaps it may sound almost too banal but don't be fooled. A mashed potato that is both creamy and airy without either butter or milk can be a difficult one. To make it taste delicious and different than our usual flavored with white pepper and nutmeg, is an art!
The secret is called olive oil and lovely spices. A mashed potato with mint, lemon, garlic and thyme tastes wonderful as it is, or combine it with some good vegetable steak or why not just some fried vegetables? Do not forget to top with the delicious herb oil when serving! Mjam!
Mashed potatoes with herb oil
1 kg of desireepotatis (or other solid potato, peeled and cut into smaller pieces)
NUMBER OF TIMES
NUMBER OF MINTS
4 garlic cloves, peeled
1 lemon: 5 strips thinly planed shell
XlNl of olive oil
Salt and black pepper
60 ml of olive oil
NUMBER of garlic cloves, pressed or grated
2 teaspoon thyme leaf, finely chopped
about 8 mint leaves, minced (2 tsk)
1 lemon: 1 tablespoons fine-grained shells, 1 tbsp salt
How do I?
1. Add potatoes, thyme and mint spices, garlic, lemon zest and 2 teaspoon salt in a large saucepan. Pour on boiling water so that the water stands at a height of 2 cm above the potatoes. Gently squeeze 1 about 25 minutes, or until the potatoes are soft enough to mash.
2. Make the topping while the potatoes are boiling. Pour oil, garlic, thyme and mint leaves, lemon zest and lemon juice into a small bowl with a pinch of salt and plenty of black pepper. Put aside.
3. Let the potatoes drain into your colander over a large bowl (you should use some of the potato water later so do not pour everything out!)
Remove the thyme and coin spoons, then pour the potatoes back into the saucepan (together with the garlic and lemon peel). Mash the potatoes with a potato batter, add 1 dl of oil and about 1.5 dl of potato water slowly, until you get a smooth mash.
4. Place the mash on a dish and make pits in the surface with the back of a spoon. Drop the herb and garlic oil evenly over the mash and finish with a few firm bites with the black pepper mill.
The message Simple of Ottolenghi and beautiful mashed potatoes with herbs first appeared Taste Celebration.
Saffron and raisins muffins
A few weeks ago we needed a little soft cake for a dessert we served at the restaurant. Then I found this recipe. We then flavored it with matching tea, but today I have made them a little Christmas with saffron and raisins instead. A bit like lussebulls without yeast time ...
I packed my cookies with a thermos of hot chocolate in my backpack. Kosan I ruled to the day-frosty Ecopark at Christinehof's castle.
With the jacket well closed, the scarf tightly wrapped and the camera in the highest cut, I walked a nice round loop over the water, clapped the jerky sheep and drank hot chocolate while I glanced over the nests. Got some photos and then rushed me into the paths with more shelter in the forest.
Have one for everlasting and incurable love for the beech forests here at Österlen, it makes me no wonder they are bare now in the winter. They are as beautiful as in the spring, just in a different way.
It was a nice walk to start the working day with. It is as if you see the world from elsewhere with a camera in your hand. Time is stopped and each ounce of concentration goes to that moment before the click. Must still be a splash of mindfulness.
Do at least good in the soul.
But now with a little more focus on muffins…
Instead of eggs, I have used ripe bananas, so it works perfectly as egg substitutes in sweet cakes! If you do not like banana flavor on the cookies, it is excellent to replace the same amount as the banana with unsweetened apple sauce.
The cakes are wonderfully airy and a little crisp on the outside. I have made them in small silicone molds. Quite certainly they are great to do as muffins or sponge cake instead. Increase the decay time and just make sure they are dry when you take them out. The best thing is the same day. For the next day it is nice to throw them into the oven a little so they get their crispness back.
For the cakes I have made a gluten-free flour mixture of rice flour, buckwheat flour, corn flour and potato flour which became absolutely great to work with. It will come back in many recipes with great certainty!
Gluten-free flour mixture
7 dl / 400 grams of white rice flour
5 dl / 300 grams of buckwheat flour
2 dl / XNUMUM grams of potato flour
2 dl / 110 grams of corn flour
Mix all the flours in a large bowl and then pour it into a bag. Use as much as you need for the cookies.
Saffron and raisins muffins
approx. 30 very small cakes / muffins
XNUMG grams of thick coconut milk
125 grams of ripe banana (preferably brown)
50 grams of sunflower oil
NUMBER OF DRY salt
2 dl / 115 grams of gluten-free flour mixture
2 tsp / 7 grams of baking soda
0,5 dl / 60 grams of powdered sugar
X grams of saffron
How do I?
1. Place the oven at 175 °.
2. Add the wet ingredients separately in a mixing bowl. Mix until it is completely even.
3. Mix all dry ingredients in a bowl. Add the mixed, wet ingredients and mix well.
4. Pour the batter into prepared molds (if they are of metal you may need to lubricate them before).
5. Set the molds in the oven, preferably put a baking sheet paper underneath to avoid any drip in the oven. Set the timer to 20 minutes (increase the time if you have larger shapes).
6. Remove the mold / plate when the cakes are ready and let them cool.
This recipe is free from gluten, lactose, eggs and nuts.
Chocolate pie with lingonberry and red lens bottom
Autumn and twilight. Common Sunday dinners with lighted candles. And of course chocolate!
The first post after the summer's noisy days becomes a mighty chocolate story with the evil red lingonberries, dark chocolate, a fun bottom of red lentils and dried cornflowers reminiscent of the midsummer's bright nights.
The chocolate pie is not a difficult cake to make but it requires some preparation. The lenses should be soaked for 12 hours and the chocolate sauce should be cooked for about an hour. Otherwise it is very easy to fix and above all very good. A little whipped cream * or the like is not stupid. Together, there will be a nice dessert at the dinner table in September.
Red lens bottom
3 dl dried red lenses plus soaking water
150 grams of herbal margarine / butter
2 cup granulated sugar
About 3 dl fresh / frozen lingonberries
How do I?
1. Soak the red lenses at least 12 hours, they should be completely covered with a layer of cold water.
2. Pour off the lenses and rinse them in a sieve.
3. Pour all lenses into a dry frying pan and roast them with stirring at fairly low heat until they are softly roasted, completely dry and slightly stained. It takes about 10XNUM minutes.
Finally sprinkle with sugar and let it melt and caramelize slightly with the lenses in the frying pan. Pour the lenses onto a baking sheet paper and allow to cool slightly.
Take just over half of the lenses and pour into a food processor. Paint the lenses into a fine flour.
4. Melt the butter and pour it into a bowl. Add the lentil flour and stir. Add the remaining whole lenses, this is for you to get some chewing resistance in the pie dough. If you prefer to have it smooth, you mix all lenses instead of a flour and then mix with the butter.
5. Push the pie dough into a baking tin, the larger the shape you choose the thinner the cake.
6. Pour on kdoughed coconut milk school sauce with chocolate (see recipe below) and pull it evenly using a spatula. Sprinkle about 3 dl lingon on the chocolate. Possibly decorate with slightly dried leaves of cornflower or other beautiful, edible flowers. Set the fridge a few hours before serving so it is easier to cut.
Condensed coconut milk sauce with chocolate
Approximately 3 dl finished sauce
2 jars of coconut milk (a '400 grams)
6 tbsp dark syrup (85 grams)
200 grams of chocolate 70%
How do I?
1. Take a deep and preferably model larger pot, it will bubble and sprinkle a little.
2. Pour into the coconut milk and syrup. Stir and let everything boil. Lower the heat slightly so that the coconut milk can boil with small bubbles constantly. Stir occasionally with a wooden spoon. Cook for about 1 hours.
3. Now the coconut milk should have been reduced by about two-thirds. Cook further but now move more often in the pot for the last 15 minutes so that you see when it is properly thick or until about 1 / 3 remains. Add the chocolate and let it melt in the sauce. Stem mix it completely evenly.
4. Pour the sauce into a jar with a lid when you are satisfied with the consistency or in the pie shell to make the chocolate pie.
If you do not use everything at once, store it in the fridge.
This recipe is free from gluten, lactose, eggs and nuts, but above all it is really good
The message Chocolate pie with lingonberry and red lens bottom first appeared Taste Celebration.
Three months with Tastecelebration Residence!
We sit on our porch in the balmy summer evening. Felt over the knees and hot mint in the glass. The stars flash over our heads and it feels like time has come for some kind of reflection of the past few months.
2016 I returned to the house I grew up in, Jägmästarbostaden in Andrarum. I came back to give some cooking lessons. Then it went as it went. Just over a year ago we started the plans for real. Tastecelebration Residence, a meeting place for my blog. A place for foodies where everything was about food, just as it bubbles and shrinks inside my brain.
Now we are sitting here. The plans begin to fall into place, the furniture find their corners and we find our routines.
We opened, or rather maybe tried to open on Skärtorsdagen 2018. It was an insane snowstorm that held up almost the entire Easter that should have been the annual starting shot for the whole of Österlen. Instead we snowed in, had to send home the staff after an hour and drove ourselves with the car. What an adventure anyway! Our Dutch friends immediately got a Sweden experience that was called good.
Now it is the beginning of July and we have had sun for several weeks. Not an ounce of rain and everywhere to dry. It was someone who mentioned something about the climate being out of line…
Me and my husband experience the nature from the first parquet and follow the pear leaf journey from bud to leaf and map.
At our green restaurant we have run the weed menu where my daily routine contained picking of the smallest dandelion leaves, neat nettles and intensely green cherry bowl. Sometimes the rhubarb and the elder call out my name instead. The chocolate and lemon coin looks at me from their pots in prayer, where I got the tip to place them because of the spreading risks. Yes, not really me. I love fresh mint.
Well, it feels like a good opportunity to gather thoughts. I admit, the first few weeks (and months ...) were quite messy and not so much food in my brain as I am used to. It was more about staff, bedding, all kinds of permits, plates and chairs. Menus should be composed and ingredients purchased. Walls would be painted and moving boxes unpacked. Guests are taken care of and breakfasts are presented.
But now it starts to take shape. Our original concept gives direction and all decisions are weighed on gold scales. What should we do with our time? Where to put the gunpowder?
Our restaurant and coffee shop has become green fine dining with full focus on amazing vegan food to suit a curious foodie. Simon, our chef, spends some extra magic on my blog recipes and the result is more than successful.
Our little farm hotel is full look as tight and my homemade granola has found its way to the breakfast bowls.
Next are the dates for the cooking courses on tour. Themes and recipes must be defined and the notifications taken care of.
Our latest translated book Buns by Daniel Lindeberg will be released in June in Holland and a new book project is already underway.
Maybe you wonder if there are ever more recipes on the blog? Yes of course! How about sunflower cake with strawberries, my Scandinavian dukkah or cheesecake with elderberry? Recipes that just ask to be photographed and published ... I promise, they will!
When everything starts to fall into place, there is room for creativity again. It already started 2015 with the blog, 2016 continued with my courses and has now found yet another turnaround and the beginning of something new with Tastecelebration Residence.
I feel the desire and excitement for all the new and look forward to sharing it with you here on the blog and maybe even in the real life here at Tastecelebration Residence. Hope we see you here, the digital life is next to unbeatable but meetings in real life usually give a bigger meaning and fulfillment I have discovered!
Want more seasonal recipes? Here are some tips on old goodies that I published here on the blog earlier.
Chocolate balls + recipe for chocolate balls with white chocolate and lemon
A while ago, the colorful book Chocolate Balls by Mia Öhrn came. Today it will be review and chocolate balls with white chocolate and lemon!
Mia Öhrn has a solid background as a food writer and pastry chef. She writes for several of Sweden's largest food magazines and has also published 18 books about everything from draft cake, how to start a cafe (or maybe not just…) to French pastries. Now the author has taken on another classic - the chocolate ball. It can't actually be anything but good!
Chocolate balls are super easy to get, contains rather "ordinary" ingredients and are usually cheap to do. Perfect to fix in other words…
And even if the book is just called "chocolate balls", there are a lot of variants without just chocolate in the book, what about chickpeas with licorice and figs, semmelballs or maybe match-tea balls with hemp seeds?
On the lovely photos are melted chocolate, cocoa powder is scented and sprinkled in variegated shades…
The book is written in a very accessible way with simple instructions and uncomplicated moments. The recipes are then accompanied by very adorable photos with a lovely styling all around. Small toy cars are loaded with a ball, colorful plates are garnished with edible flowers and lovely cups with gold rim filled with smoking coffee. Everything well thought out and lovely to see!
The recipe I have chosen from the book is quite delicious. The combination of white chocolate and lemon is almost unbeatable. If you also get the roasted, white, crispy chocolate around it is like a candy heaven opened up…. Sweet and sour and quite easy to get together. It is only the roasted chocolate that would make it a bit but don't worry, it is easy with a little waking eye that keeps track of it so that it does not burn.
Here we go!
Chocolate balls with white chocolate and lemon
About XNUMB cups
200 grams of white (vegan) chocolate
4 dl oatmeal (gluten-free)
150 grams of herbal butter
4 tablespoons powdered sugar
Finished shell of 1 lemon, close to organic
4 tbsp freshly squeezed lemon juice
NUMBER OF grams of white chocolate
How do I?
Chop the white chocolate that the balls should be rolled in roughly and spread it on a plate covered with baking sheet paper.
Roast in the middle of the oven at 175 for about 10 minutes until the chocolate turns golden brown. Stir occasionally and be careful not to burn it. Allow to cool and then chop the chocolate.
Break the chocolate to the batter in pieces. Put in a food processor along with oatmeal, butter, sugar and lemon peel and juice.
Mix for about 3XNUM minutes to a fairly smooth batter. If you have no food processor, you can melt the chocolate instead and then work together all the ingredients in a bowl.
3. Shape the batter into balls and roll them into the roasted chocolate. Leave to cool in the refrigerator and then store cold.
The recipe is naturally free of lactose and gluten (if you use gluten-free oatmeal). Keep in mind that vegan white chocolate usually contains some kind of nut or almond butter.
The message Chocolate balls + recipe for chocolate balls with white chocolate and lemon first appeared Taste Celebration.
Carrot - lifehack
Sometimes you look into their refrigerator and think there is NOTHING there. Really nothing but maybe some potatoes, some onions and carrots. And then you really have quite a lot… Today I aim the headlight against the carrot and put it in its proper light.
Actually enough carrot is a chameleon. Hidden in the everyday light and lunch dinner's torn variant, laid down in an ergonomic deep can of aluminum.
Or just taken out of the earth, only washed down in the rainwater barrel and and shredded in the morning light where you stand in pajamas and rubber boots. Well, the carrot tastes probably the best ...
Or maybe you have the luck to get hold of big sweet winter carrots in the square in March? Sturdy roots that have grown slowly, stored with love and in the bargain gained a robust, rich and slightly earthy aroma. Such a totally different taste and experience than the summer carrots! Yes, a vegetable chameleon is enough.
Today I play with the winter morot, spices and different cooking methods. The common denominator is that it works when, everyday, or party.
Today it will be Carrot - Lifehack or simply "carrot snapping to make everyday life easier" (when you thought the fridge was really empty).
Carrots with whole anise
Ingredients300 grams of winter carrots
about 2 tablespoons neutral oil
1,5 tsp whole anise seeds
2 tbsp date syrup
About 1 dl of water
How do I?
1. Scale or scrape the carrots. Cut them into slices of about 1 / 2 cm each. Pre-cook the carrots a few minutes in boiling water to shorten the cooking time. Pour off the water and drain.
2. Take a deep frying pan and pour in a little oil. Add the pre-cooked carrots and fry for about 10 minutes or until the carrots have a little surface.
3. Add the whole anise seeds to the frying pan and mix. Fry for a few minutes and then add date syrup and about 1 dl of water. Mix around and allow the liquid to boil. Now the carrots should be ready with a certain chewing gum. Taste with salt and white pepper.
Serve the carrots hot or cold. It will be good whichever.
2 big winter carrots, about 300 grams
2 dl (soy) yoghurt
1 garlic clove, grated
About 1 tbsp olive oil
A pinch of salt and white pepper
How do I?
1. Scale and grate the carrots roughly.
2. Mix the yoghurt with grated garlic, olive oil and some salt and pepper well.
3. Add the carrots and mix. Let tzatzikin stand and ripen in the fridge for an hour before serving.
Carrot puree with fresh ginger
2-4 portions (depending on serving time)
250 grams of winter carrots, peeled and cooked softly
About 20 gr / a half inch fresh ginger, finely grated
1 tbsp plant-based cream (I took rice cream)
Salt and white pepper
NUMBER OF grams of herbal butter / margarine
How do I?
1. Scale or scrape the carrots. Cut them into smaller pieces, it is not so important how they look, they should still be mixed. Boil the carrots until they are soft. Pour the water into a colander.
2. Pour the carrots into a high mixing bowl and then add the other ingredients. Keep in mind that fresh ginger can be stronger than you think, try it out!
Serve the puree hot or cold as an accessory.
Carrot salad with black mustard seeds and mint
1,5 tsp black mustard seeds
NUMBER of grated carrots
1 tsp salt
The juice of 2 lime
In fist roughly chopped mint leaves
How do I?
1. Start by roasting mustard seeds in a dry frying pan without fat. Roast until they start to crack (cover with a lid so they don't jump out). Remove the frying pan from the heat and pour the seeds into a bowl, allow to cool.
2. Grate the carrots and put in a bowl.
3. Add the other ingredients and mix well. Clear!
Tastecelebration Residence opens!
Now it has finally become reality, the blog gets its very own meeting place for foodisar; Tastecelebration Residence. Now we have opened!
We have been working on this for a long time and finally it will become reality. We opened our Residence in the small village of Andrarum in Österlen in Skåne.
Together with my husband Joost, we have created a place completely built on my great passion MAT! In fact, everything about food is basically dealing in one way or another in our fantastic Jägmästar residence from the end of the 1800 century.
In the house there is a coffee shop and restaurant, farm hotel with four double rooms, cookbook library and spaces for smaller conferences and exhibitions. In addition, we will offer both cooking courses and food photography courses of various kinds. More information about it will come later.
We open directly with a fantastic exhibition with food photography, Hungry! A fun-filled exhibition with photos from the newspaper Vegourmet and the photographer Magnus Holm, myself and three lucky winners from the Instagram competition we held earlier this year.
You can visit the exhibition until the 31 August this year. See opening hours here.
Hungry you are guaranteed to walk around and look and then it is lucky that you can eat here with. Besides sandwiches, sweet coffee and good cappuccino, you can also enjoy a whole dinner with wine or beer if you would like. All food served here is focused on green food just like on the blog.
Finally, you can breathe out in our hotel rooms, dream sweetly and enjoy a good strengthening breakfast before it is time for new adventures. Maybe, maybe you choose to just stay and enjoy the light and the silence….
Read more about Tastecelebration Residence on our website www.tastecelebrationresidence.se
Address to Tastecelebration Residence is the Jämästarbostaden 101, Alunbruket.
The restaurant is open Friday-Sunday 12.00-20.00 and Tuesday 9.00-17.00. Please call and book 0708-153955.
The Hungry exhibition! opens on the 30 March and can be visited until the 31 of August 2018.
Visit the exhibition
Matrundan 10-13 May 11.00-X
Other times until 22 / 6, Friday, Saturday and Sunday 12.00-21.00.
During Matrund 10-13 / 5, we are open 11-21.
Welcome to us!
Sticky cake with chestnut flour
Chestnut flour is a new discovery for me a few months ago. It has a good taste that attracts the sweet and can be used both for baking cakes, pasta and bread. Today I make a sticky cake with the flour.
In France, it should apparently be a classic to make crepe with chestnut flour, but when I tried I thought it was almost unbearably sweet so I probably have to work on it further.
Instead, it became a classic draft cake with some fresh flour. The mixture with the tapioca flour is necessary for the cake not to become too heavy and the chestnut flour does not get too prominent.
It is important to strain the flours so that you do not get any nasty milk cubes in your mouth. The result quite differently if you, as it is described in the recipe, mix the dry ingredients and the wet separately before you then combine it.
You choose the time yourself, but I definitely think it will be the best when it is so lovely ... If you don't, you just let it stand a little longer.
Chestnut flour can be a bit tricky to find but I've seen it in several online stores so it's hot tip if you want to try it. Be sure to check the expiry date when the flour rains easily. Use it as soon as you can or store in the freezer in an airtight container.
Sticky cake with chestnut flour
Ingredients for a cake
1,5 dl / XNUM grams of chestnut flour
1 / XNG grams of tapioca flour
1 / 2 / 25 grams of maizena
2 tsp / 15 grams of bicarbonate
7 tbsp / 65 grams of cocoa
NUMBER OF DRY salt
3 dl / 150 grams of raw sugar
2 dl / 200 grams of almond milk
2 dl / 190 grams of sunflower oil
2 teaspoon white wine vinegar
How do I?
1. Place the oven at 180 ° C. Bring out a bowl, a wire strainer and a cake mold with loose edges.
Measure out all dry ingredients in addition to sugar and place in wire sieve. Strain everything into the bowl and then add the sugar.
2. Mix the wet ingredients in a high mixing bowl and mix with a stick mixer until you get a smooth batter. It will be quite thick.
3. Turn the wet mixture down in the dry and mix well. Pour the batter into the cake mold and gently knock it against the table to get it evenly in the mold.
4. Insert the cake in the middle of the oven for about 17 minutes. The cake should still be a bit "woobly" when you take it out. If you want it more firm, you just let it stand for a few extra minutes in the oven.
Allow the cake to cool completely before cutting it. I decorated my almost black cake with a little matchate powder, freeze-dried lingonberry and edible gold powder. In addition, I added some lovely fresh pomegranate seeds.
Enjoy it as it is or with some fruit and maybe a little cream *.
This recipe is naturally free of gluten and lactose *.