Two cake recipes today, relatively easy and quite yummy alone or topped with some “crème anglaise”:
Orange Blossom Chococo Cake
Ingredients
- 3 eggs
- 150 g sugar
- 180 g flour
- 150 g butter
- some baking powder (half a dose)
- a pinch of salt
- some vanilla sugar
- 150 g dark chocolate
- (optional) 25 g grated coconut and 5 cl of orange blossom water
- (opt.) 25 g almond powder
- (opt.) 5 cl rum or other appropriate spirit (I used some chouchen)
- you can also add other ingredients like candied fruits, nuts etc.
Instructions
Whisk vigorously the 3 eggs with sugar, vanilla sugar, and melted butter till the mixture whitens.
Add baking powder and salt to the flour, and add it to the eggs/sugar/butter mix.
Add the chocolate (melted or in chunks if you prefer) the almonds, coconut and other chosen flavours.
Bake for about one hour at 180°C/350°F; check with a knife if the cake is baked before removing from the oven to cool it before serving.
Gingerbread (Pain d’épice)
Ingredients
- 250 g honey (the stronger the flavour, the better; for this one I used a eucalyptus honey mixed with leftovers of a big jar of a Spanish “thousand flowers” citrus scented one)
- (opt.) 10 cl hot milk
- 100 g melted butter
- 200 g flour
- baking powder (half a dose)
- (opt.) 50g brown sugar — as there is honey, you may scrap the sugar, especially if you plan to use the gingerbread with dishes like foie gras.
- 1 egg (or 2, depending on the size)
- a pinch of salt
- cinnamon, ginger powder, 4 spices blend, star anise, nutmeg mace etc.
Instructions
Gently melt the honey in a hot non-adhesive pan, mix with the milk.
In a bowl, add the melted butter with the egg and stir energetically, while adding the flour/baking powder/salt mix.
Add the spices depending on your tastes (usually a large spoon of each of them is enough, but you may want to put less cinnamon especially if fresh)
Add the honey, and put in a bread/cake pan. Cook for about 35 min, in a hot oven at about 180–200°C/350–400°F.
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