Posts Tagged ‘French’

Eric Lanlard’s Genoise sponge cake, with Katie.

Friday, May 13th, 2011

You can find the recipe here although we did need more cream than the recipe suggests.

More about Genoise sponge cake here.

French yogurt cake with rhubarb

Friday, June 18th, 2010

A good few hours – or even the night before, chop 1lb of rhubarb in to 1 inch pieces and combine well with 100g of vanilla sugar or plain caster sugar. Do this in a non-reactive bowl. The sugar will draw the natural juice from the rhubarb and sweeten it slightly. Stir occasionally to make sure all the sugar is dissolved, it will produce a good amount of  syrup – You are drawing the water out of the rhubarb here so that it doesn’t all come out in the cake and make it soggy. Strain off and reserve the syrup for later.

For the yogurt cake – In a large bowl gently combine 2 large eggs, 1 cup of yogurt, 1 cup of caster sugar, 1/3 cup of vegetable oil and 1 teaspoon of vanilla extract. Sift over 2 cups of self-raising flour and gently mix until only just combined, then stir in the strained rhubarb.

Pour into a 9-10 inch cake tin which has been well greased and the base lined with greaseproof paper. Bake at 180c from anywhere between 30-45 minutes or until the top is quite golden and test with a skewer.

While the cake is cooking, gently heat the rhubarb syrup until it has reduced slightly. About 5 minutes before the cake is done, take it from the oven and pour over the hot syrup, return it to the oven and continue cooking until it’s done.

Let the cake stand for 10 minutes, run a knife around the sides to loosen any sticky bits, then turn out to cool.

The basic yogurt cake (minus the rhubarb) is really easy to bake with children. It is good warm, cold  or better still a day later. The original recipe and background information for the cake can be found here at Chocolate & Zucchini. Thank you Clotilde!

Elizabeth David’s Open Apple Tart

Thursday, April 22nd, 2010

La Tarte Aux Pommes Normande:

Peel, core and thinly slice 1 1/2 lb of sweet apples (I used Cox). In a large bowl mix the apples with 3 or 4 tablespoons of vanilla sugar. Cook gently in batches in 2oz (50g) of unsalted butter “until the apples are pale golden and transparent. Turn the slices over very gently, so as not to break them, and, if they are very closely packed, shake the pan rather than stir the apples

“Make a pate sablee or crumbly pastry by rubbing 3 oz. of butter into 6 oz. of plain flour, a quarter-teaspoon of salt, and 3 teaspoons of white sugar. Moisten with 2 to 4 tablespoons of ice-cold water. If it is still too dry, add a little more, but the less water you use the more crumbly and light your pastry will be.”

“Simply shape the pastry into a ball and immediately, without leaving it to rest or even rolling it out, spread it with your hands  into a lightly buttered 8-inch flan tin. Brush the edges with thin cream or milk; arrange the apples, without the juice, in over-lapping circles, keeping a nicely shaped piece for the centre. Bake with the tin on a baking sheet, in a pre-heated hot oven at Gas No.6, 400 F., for 30 to 35 minutes, turning the tin round once during the cooking. Take it from the oven, pour in the buttery juices, which have been reheated, give another sprinkling of sugar, and return to the oven for barely a minute.”

“Although it is at its best hot, this pastry will not go sodden even when it is cold.”

Elizabeth David – French Provincial Cooking.