Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE⎜
Now, this is a cake to live for. It is soooooo summery, so fresh, so moist and so easy to make you're not going to believe it! Blueberries and lemon are a match made in heaven and when put together in a cake is pure poetry!
SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE
INGREDIENTS:
2 cups of purpose flour
1/3 cup of sugar
1 1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
a pinch of salt
1/2 cup of soy milk
1/3 cup of vegan yogurt or coconut cream
1/4 cup of vegetable oil
4 tablespoons of lemon juice
the zests of 2 lemons plus more for garnishing
1/3 cup of blueberries (fresh or frozen) plus more for garnishing
1/2 tablespoon of cornstarch
Icing:
2 tablespoons of lemon juice
1/4 cup of powdered sugar
METHOD:
Preheat the oven at 180℃ (356℉).
Mix all the ingredients up until the salt to a bowl, whisk to combine, then add the remainder of the ingredients except the blueberries and cornstarch, mix to combine very well, set aside and in a separate bowl, add the cornstarch and the blueberries, toss to cover the blueberries with the cornstarch, add them to the cake batter, then fold the batter delicately.
Transfer the batter to a greased mold (mine is 25cmX13cmX6cm), put some blueberries on top of the cake, and put it in the oven for one hour. Remove the cake from the oven, wait until it cools down completely then drizzle the lemon icing to the top and finish garnishing with fresh blueberries and lemon zest.
TIP: If you don't have powdered sugar, add regular sugar to a blender and blend until it becomes a fine powder.
???? PRINTABLE RECIPE: chefjanapinheiro.com
❤️ My nutritional yeast substitute recipe:
❤️ My homemade gooey meltable cheese recipe:
❤️ My vegan ricotta cheese recipe:
❤️ My vegan butter recipe:
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MUSIC:
BLUEBIRD”
E's Jammy Jams - YouTube Music
“AMOR DE CHOCOLATE”
TrackTribe - Epidemic Sound
GROWING UP IS JUST A TRAP
Ivy-Rose Lyon - Epidemic Sound
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SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE recipe by chef Jana Pinheiro
Lupin Vanilla Muffins w/Raspberry Sorbet || The Keto Kitchen
[RECIPE IN THIS DESCRIPTION] Lupin Vanilla Muffins.
--Miracle Flour was provided to The Keto Kitchen free of charge by Wholesome Provisions--
You can make these without the sorbet. I just fancied doing something a little bit different and wanted to include it in case anyone else wants to try it!
These muffins are in between dense and fluffy, they have a nice hint of vanilla and the slight typical lupin flavor. The raspberry sorbet on top (or to dip them in) is... interesting! It adds a sweeter, slightly tart, frozen element to these lupin muffins. It's a little bit different but it's still quick and tasty!
| The Recipe |
MUFFIN INGREDIENTS:
- 1/2 cup (50g) Almond Flour
- 1/2 cup (50g) Lupin Flour (I used Miracle Flour -
- 1/2 cup Sweetener (I used Erythritol)
- 1 tsp Baking Powder
- 2 Large Eggs
- 1/4 cup (52g) Coconut Oil, soft
- 2 tbsp Cream
- 2 tbsp Water
SORBET INGREDIENTS:
- 4 tsp Soft Cheese (Cream Cheese, Mascarpone, Ricotta)
- 3 tbsp Cream
- 1/2 cup (45g) Frozen Raspberries
- 2 tsp Sweetener (I used Powdered Erythritol)
METHOD:
1. Preheat the oven to 180c/350f. Prepare 9 muffin moulds.
2. In a large bowl, add ALL dry muffin ingredients. Mix to combine. Set aside.
3. In another large bowl, add ALL wet muffin ingredients. Mix well.
4. Add the dry mixture to the wet mixture and combine until you have a thick, well mixed batter.
5. Place the batter in your prepared muffin moulds and bake for 18-20 minutes, or until firm and golden brown. Remove from the oven and leave to cool.
6. OPTIONAL: Whilst cooling, make the sorbet by combining ALL ingredients in a blender. Once the muffins are cool, either dollop the sorbet on top or dip your muffins in it!
Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
THESE DO NOT INCLUDE THE SORBET, CHECK BELOW THE MAIN MACROS FOR THE SORBET.
Serves 9:
Per Muffin:
Calories: 127kcal
Fat: 11g
Protein: 5g
Net Carbs: 1g
(Sorbet Macros Per Muffin: 90kcal / 3g Fat / 0g Protein / 0.2g Net Carbs)
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The Process
Licensed under Creative Commons: By Attribution 3.0 License
#TheKetoKitchen
Raspberry Spiral Danish Recipe. Complete Baking Tutorial with Chef Gail Sokol
Chef Gail uses her Danish Pastry in a Hurry dough to create these simple, flaky Raspberry Danish. Here's the recipe:
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Palm Desert Food & Wine 2019 - Karen Krasne | PALM SPRINGS LIFE
See Full Recipe Below
Palm Desert Food & Wine 2019
KAREN KRASNE
Executive pastry chef, owner Extraordinary Desserts, and cookbook author
BLACKBERRY AND BLUEBERRY
WHITE CHOCOLATE TRIFLE
Ricotta Pound Cake (make 1—2 days ahead):
• 1 tsp unsalted butter, melted
• 3 large eggs
• 1 cup granulated sugar
• ½ cup grapeseed/vegetable oil
• ½ cup ricotta
• 1 tsp freshly squeezed lemon juice
• ½ tsp vanilla extract
• 1½ cup all-purpose flour
• 1½ tsp baking powder
Procedure:
1. Grease the bottom and sides of an 8” x 3” round cake pan with melted butter
lined with parchment paper.
2. Whip eggs and sugar at medium-high speed until very thick and lighter in color.
3. In a separate mixing bowl, whisk together the oil, ricotta, lemon juice, and vanilla.
Add this mixture to the eggs and sugar and whip until just blended.
4. Sift together the flour and baking powder. Add the sifted ingredients to the
batter, mixing until just incorporated.
5. Pour the batter into cake pan and place on a rack in the center of the oven. Bake
the cake until golden brown, about 50 minutes.
6. Remove the cake from the oven and allow to cool completely before removing
from pan.
White Chocolate Mousse (make 1—2 days ahead):
• 1 cup sour cream, room temperature
• 6.5 oz (1¼ cup) good-quality white chocolate, chopped
• 1¼ cup heavy cream
Procedure:
1. Place the sour cream in a mixing bowl and whisk to loosen.
2. Place the white chocolate in a medium, heatproof mixing bowl.
3. Bring the heavy cream to a boil in a small, heavy saucepan over medium-high heat.
Pour hot cream over white chocolate and let sit for a couple of minutes before
whisking until smooth and combined.
4. Whisk the sour cream into the white chocolate ganache in 2 additions. Cover with plastic
wrap pressed directly onto the surface of the mousse and refrigerate overnight to set.
Blackberry Miroir (make a day of assembly):
• 2 (8 oz) bags frozen blackberries, thawed
• 6 gelatin sheets
• ⅔ cup granulated sugar
• ⅓ cup glucose or light corn syrup
• ⅔ cup blackberry jam, strained
Procedure:
1. Grease a baking sheet.
2. In a medium, heavy saucepan, place sugar and almonds over medium heat.
Continuously stir until cooked sugar coats the nuts in a sand-like consistency, about
3 minutes. Continue to mix and cook until the nuts become glossy and take on a
caramelized color, 2-3 minutes.
3. Carefully spread the hot mixture onto a baking sheet and allow to cool for 30 minutes.
4. When fully cooled, grind in a food processor with the blade attachment until desired
consistency.
Whipped Cream (make a day of assembly):
• 2 cups whipping cream
• 2 tbsp granulated sugar
Procedure:
1. Whip together the cream and sugar
until soft peaks form.
2. Place all into a piping bag.
Fruit:
• 1 basket of blueberries (rinsed)
• 1 basket of blackberries (rinsed)
Assembly (start from the bottom):
• ½ Blackberry Miroir
• ⅓ White Chocolate Mousse
• ½ Almond Praline
• ⅓ Ricotta Cake
• Blueberries/blackberries
• Whipped Cream
• ½ Blackberry Miroir
• ⅓ White Chocolate Mousse
• ½ Almond Praline
• ⅓ Ricotta Cake
• ⅓ White Chocolate Mousse
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