Our little gooseberry bush in the garden has provided us with our best crop yet. In this months Waitrose magazine there was a recipe for these little cakes. This uses up the egg whites from last weeks icecream. The original recipe stated 5 egg whites but I found this worked fine with 4.
Ingredients:
175g butter - melted
36 gooseberries - topped and tailed
300g caster sugar
4 egg whites
60g plain flour
135g ground almonds
2 tbsp elderflower cordial
Method:
Preheat the oven to 180c/Gas Mark 4, grease a 12 hole muffin tin.
Put the berries and 50g of the sugar in a pan with 2 tsp water, cover and simmer for 5 minutes. Drain the liquid and set the gooseberries aside.
Whisk the egg whites until frothy. Mix the flour, almonds and remaining 250g of sugar in a bowl, beat into the egg whites, mix in the butter and divide between the muffin holes. Dot each with 3 berries.
Bake for 25-30 minutes until golden. Brush the tops with the cordial and leave to cool in the tin for a few minutes. Transfer to a wire rack to cool slightly - eat warm.
These are delicious - I did have a bit of trouble getting them out the tin so when I make them again I will put them in cases. I might make these for cake club using gluten free flour.
Thanks for visiting,
Bakebakegirl
Today's top three Spotify songs:
1. Viva Forever - Spice Girls
2. Stop - Spice Girls
3. Wannabe - Spice Girls
Another quick to make pudding this week. Hubby came home with lots of rhubarb from the allotment and the same week my recipe card in my fruit box for was a rhubarb icecream - perfect.
Ingredients:
2 sticks of rhubarb
4 tbsp honey
1/2 a vanilla pod
4 egg yolks
300g full fat creme fraiche
Method:
Preheat the oven to 200c/Gas Mark 6. Place the rhubarb in a roasting tin and roast for 10-15 minutes until tender.
Put the honey in a medium sized pan and gently warm. Scrape in the seeds from the vanilla pod, and whisk in the egg yolks for about 3 minutes until thickened. Set aside to cool.
Whisk in the roasted rhubarb then whisk in the creme fraiche. Spoon into a freezer safe tub, it should be frozen in 2 to 3 hours.
Thanks for visiting,
Bakebakegirl
Today's top three Spotify Songs:
1. Too Bad You're So Beautiful - Duran Duran
2. Being Followed - Duran Duran
3. Blame The Machines - Duran Duran
I was looking for something fast for pudding and I saw this in a Sunday magazine. I really liked it - the greek yoghurt gives it a nice tang, but Mini wasn't keen - I don't think it was sweet enough for her!
The recipe makes a lot - much more than 6 ramekins. So I made 3 ramekins and then froze the rest to have as ice cream. I just did the no churn way of freezing for a couple of hours, whisking, freezing again - and repeating once more.
Ingredients:
50g cocoa
150ml freshly squeezed orange juice
500g tub greek yoghurt
4 medium egg whites
100g caster sugar
Finely grated chocolate
Method:
Place the cocoa and orange juice in a pan and bring to the boil, whisking until smooth, pour into a large bowl and cool.
Add the yoghurt to the bowl and combine. Whip the egg whites until stiff and whisk in a couple of tablespoons of sugar at a time until you have a glossy meringue. Fold this into the cocoa mixture.
Divide between the ramekins and cover with the grated chocolate - chill to set.
Thanks for visiting,
Bakebakegirl
Today's top three Spotify songs:
1. Scream and Shout - Will.i.am and Britney Spears
2. Porcelain - Moby
3. Teardrop - Massive Attack
