Posts Tagged With: ground almonds

Cherry and Apple Frangipane Tart (Gluten Free!)

This was inspired by an apple frangipane tart I had in a restaurant a while ago. Almonds are almost the main ingredient – so this almost counts as a high protein treat – perfect for recovery after a long cycle! At least that is how I justified eating a quarter of the cake on Sunday! 🙂

It is actually really easy to make, but is easily the kind of thing you could serve at a dinner party…

Ingredients

  • 200g gluten free shortcrust pastry
  • gluten free plain flour (for dusting)
  • 85g butter and extra for greasing (unsalted, softened)
  • 1 large egg (beaten)
  • 75g caster sugar
  • 100g ground almonds
  • zest of 1 lemon
  • 1 tsp vanilla essence
  • 400g sliced fresh mixed apples (I used one braeburn, one pink lady and one granny smith)
  • 200g cherries and extra to be served on the side
  • 2 tbsp apricot jam

Method

  1. Preheat oven to 180C  and grease a 20cm tin
  2. Roll out pastry on a lightly floured surface (I like to get it as thin as possible)  then lightly press the pastry into the tin, trimming the edges.
  3. Prick the base of the tart in several areas with a fork and then line with greaseproof paper, fill with baking beans and cook in the oven for ten minutes.
  4. Remove the paper and beans, brush the pastry with a little of the beaten egg and return to the oven for a further 7-8 minutes, taking care that the pastry doesn’t burn – the idea is that it is cooked (so it will become crispy) but not too browned.
  5. Cream together the butter and sugar and then mix in the ground almonds, beaten eggs, vanilla essence and lemon zest.
  6. Spoon the mixture into the pastry shell and then cover with the sliced apples and halved cherries.
  7. Brush the whole tart with the apricot jam (this is easier if the jam is slightly melted either in a microwave or on the hob)
  8. Bake for about 40-45 minutes, checking after 30 minutes that it isn’t getting too brown.
  9. Leave in the tin to cool for about 10 minutes and then turn onto a wire rack before serving with the remaining halved cherries and cream or ice-cream and… ENJOY 🙂

    Tea time :)

    Tea time 🙂

Tea and cake in the garden was just what we wanted after our morning cycle and within a matter of minutes, very little was left!

 

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Orange Almond and Carrot Cake – Gluten Free :)

I really like cooking with ground almonds instead of flour (especially as the extra protien is great for our Dad!) and replacing some of the fat and sugar with fruit juices or fruit. Here is another experiment, which turned out pretty tasty 🙂

Ingredients

3 tbsp pine nuts (browned in a frying pan)

3 medium carrots (grated)

100ml mixed Orange and Lemon juice

90g sultanas

100ml mixed Orange and Lemon juice

120g caster sugar

125ml olive oil, plus extra for greasing

1 tsp vanilla extract

3 free-range eggs

200g ground almonds

1 tsp ground cinnamon

1 lemon, finely grated zest and juice

 

Method

Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in round springform cake tin

Put the sultanas in a small saucepan with the mixed fruit juice and bring to the boil, and simmer for 3 minutes.

Whisk the sugar and oil until airily mixed.

Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, cinnamon, grated carrots, sultanas and, finally, the lemon zest and juice.

Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.

Pour into the prepared cake tin.

Remove from the oven and leave to cool in the tin

Then turn out… and ENJOY!

Maybe with some lemon or plain greek yoghurt.

It can’t have been bad as five minutes later… HALF WAS GONE!

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