Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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Portuguese Almond Potato - Kitchen Cat
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★ Kitchen Cat ★ Portuguese Almond Potato Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 lg : Eggs; Separated
1 c : Almonds, With Skins
3/4 c : Sugar
1/2 ts : Almond Extract
2 ts : Baking Powder
1/4 c : Unsalted Butter, Softened
Marzipan 'potatoes,'
1 tb : Brandy
Powdered Sugar
1 lg : Baking Potato, About 10
Easy Almond Cake Recipe (Gluten Free Cake)
This is the easiest almond cake recipe with just 4 main ingredients and it's gluten free. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor.
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Gluten Free Almond Cake Ingredients:
1 1/2 cups almond flour * measured correctly
4 eggs separated, room temperature
1/2 cup granulated sugar
1 Tbsp lemon zest grated from 1 large lemon
1/4 cup sliced almonds
Confectioners sugar and lemon slices for garnish optional
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Pastéis de Feijão (Portuguese white bean and almond flour tart)
GET THE RECIPE:
Dough:
2 cups flour
6 oz water
3 tbsp soft butter
1 tbsp sugar
1 tsp salt
FILLING:
1 cup almond flour
1 whole egg
8 egg yolks
3/4 cup canned white beans
3/4 cup water
2 cups sugar
1 tsp salt
Topping:
2 tbsp of flour and 2 tbsp of sugar mixed together
Optional: dust with 1/4 cup of Powdered sugar
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Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert
i n g r e d i e n t s :
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream (33%fat)
• 2 1/2 cups (250 g) unsweetened (finely) shredded coconut (dry)
• A pinch of salt
• 1 tsp baking powder
Bake the cake at 350ºF/180ºC for 30-35 min.
I used a 9/23 cm square baking pan.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
All the recipes you see on my channel were found on the internet or in cookbooks. I am not the first one to make them. I adjust the ingredients to my taste, practice the recipes until I think they are perfect and share with you what I loved the most. Hope you will love them too! ;)
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UNBELIEVABLE VEGAN CODFISH CAKES - A PORTUGUESE DELICACY!
Here is one of my most impressive fysh recipes: The famous Portuguese 'codfish cakes', made with a wonderful ingredient that magically tastes like fish, so if you miss fish this is the dish for you!
INGREDIENTS:
Coarse salt for lining the baking sheet
1 large potato
Olive oil
1 medium onion, minced
2 garlic cloves, minced
Fresh thyme to taste
400g of oyster mushrooms
Salt to taste
Black pepper to taste
Chopped parsley to taste
2 (or more) tablespoons of corn starch
1/5 teaspoon of ground nutmeg
A few drops of lemon or lime
Frying oil
Lemon or lime and red chili sauce to serve
IMPORTANT: The usual measure for mushrooms and potatoes is 1 cup of mashed potatoes to 3 cups of shredded mushrooms HOWEVER this ratio can vary, depending on how watery your potatoes and mushrooms are, so I advise you to use your judgment when incorporating the ingredients, sometimes it needs more potatoes.
METHOD:
Pierce the potato skin so it releases the water, place the potato in a bed of coarse salt
Bake it for 40 minutes at 200C or 392F.
Sauté some onions or shallots so just add olive oil to a skillet and allow the onions to get golden brown.
Add minced garlic, stir for about 40 secs.
Turn off the heat, reserve.
Shred the mushrooms by hand then add the mushrooms to a food processor and pulse it 4 to 5 times. Reserve.
Now make the codfish cakes:
Add the shredded mushrooms into a bowl, then add the sautéed onions, peel the baked potato, and pass it through a potato ricer - this will make the potatoes become really fluffy.
Add fresh parsley, salt and pepper, cornstarch, kelp powder or crushed nori sheets, fresh thyme, and ground nutmeg.
Add more cornstarch if necessary
Add a few drop ms of lemon or lime
Gently mix to combine
After its all incorporated, put the bowl with the mixture in the fridge for about 30 minutes, this will make it easier to shape the cakes and will make them crispier when fried or baked
Shape the codfish cakes into an oblong shape, little balls, or use two spoons and make a quenelle. It is not necessary to grease your hands.
You also can bread the cakes by using breadcrumbs or panko
Put the cakes in the freezer for 15 minutes before frying or baking them.
Add oil to a skillet, turn on the heat and when the oil is hot, carefully place the cakes in the oil, only 4 at a time
Alternatively, you can bake them in the oven at 185C / 365F for 25 to 30 minutes flipping them halfway through the cooking time.
Reminder: the oil cannot be too hot otherwise the cakes will burn and won’t cook on the inside and it cannot be too cold so the cakes will become greasy, soft, and mushy. The ideal temperature is 185C or 365F.
Remove the cakes from the oven or frying pan, place them in a cooling rack and serve them with a few drops of lemon and some Tabasco sauce
Chefs tip: A. Once shaped, put the vegan codfish cakes in the freezer for about 10 minutes before frying or baking them, they will get crispier this way.
B. Yes, you can reuse the salt you used for baking the potatoes.
C. Instead of the oyster mushrooms, you can also use king oyster mushrooms, shimeji, jackfruit, or hearts of palm. But the best fish substitutes are shimeji and oyster mushrooms because when shredded they become flaky, and they actually have. a fishy taste.
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