Lemon Coconut Almond Cake (SUPER EASY)
Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb. Bonus: Just about the fastest, easiest cake recipe I know!
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Tomato, Thyme and Ricotta Tart | delicious. Magazine
A homemade pastry case is filled with creamy ricotta, spiked with lemon zest and topped with fresh, sweet seasonal tomatoes. Give it a go for your next summer party. And the best bit? Once you've baked the case, it’s only 10 minutes’ work to finish it off before everyone can dig in.
Serves 6
Ingredients:
250g pack ricotta
80g ricotta salata, grated (see Know-how) or pecorino
1 tbsp extra-virgin olive oil
2 tsp runny honey
1 tbsp freshly picked thyme leaves, plus extra to serve
Grated zest ½ lemon
¼ tsp cracked black pepper
Few pinches smoked sea salt flakes (or regular sea salt flakes)
650g mixed tomatoes; you’ll need 4 large tomatoes for the first layer
Handful small fresh basil leaves
For the pastry
200g plain flour, plus extra to dust
½ tsp sea salt
4 fresh thyme sprigs, leaves picked
100g chilled butter, cubed
3-4 tbsp ice-cold water
You’ll also need…
Deep 23cm loose-bottomed tart tin
Method:
1. For the pastry, whizz the flour with the salt, a good grinding of black pepper and the thyme in a food processor. Add the butter and pulse until the mix starts to look like breadcrumbs. Add 3-4 tbsp ice-cold water and pulse again until the mixture comes together to form a ball. (Or rub the butter into the flour with your fingertips, then add the water and mix with a wooden spoon.) Tip out onto a large sheet of cling film, wrap, then chill for 30 minutes (see Make Ahead).
2. On a lightly floured work surface, roll out the pastry to a roughly 28cm circle the thickness of £1 coin. Lift up the pastry with the flour-dusted rolling pin, drape into the tart tin and gently press to line the edges. Trim any excess pastry, leaving a small overhang proud of the tin. Rest in the fridge for 15 minutes. Heat the oven to 200°C/180°C fan/gas 6.
3. Prick the pastry base all over with a fork, line with a piece of scrunched baking paper or foil, then fill with ceramic baking beans or uncooked rice. Bake for 20 minutes until the edges feel firm, then remove the paper/foil and beans/rice and bake for 6-8 minutes more until the pastry is golden and sandy to the touch. Set aside on a wire rack to cool fully in the tin (see Make Ahead).
4. When you’re ready to serve, beat together both ricottas in a mixing bowl with 1 tsp of the olive oil, the honey, thyme, lemon zest, black pepper and 2-3 pinches of smoked sea salt. Remove the pastry case from its tin and put on a serving plate. Spoon in the ricotta mixture and level using the back of a spoon. Slice the tomatoes and arrange on top, starting with the larger ones, then layering the smaller ones on top. Drizzle with the rest of the oil, then finish with salt and pepper and the extra thyme and basil leaves.
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See the full recipe here:
Baking Mad Monday: Sicilian Lemon Thyme Cake
Happy Monday! I had an amazing time on the weekend at the BBC Good Food Bakes & Cakes Show!
For today's recipe, I've teamed up again with my friends from for bring you a Sicilian Lemon Thyme Cake.
Ingredients:
175g unsalted butter, softened
175g golden caster sugar
grated zest of 4 lemons and juice of 3
3 eggs, separated
250g ricotta cheese
100g self-raising flour, sifted
25gr ground almonds
1 tsp baking powder
2 tbsp of chopped lemon thyme
Method:
Cream the butter and sugar together in an electric mixer until pale and fluffy, then beat in the lightly beaten egg yolks and add gradually, beating well after each addition.
Drain off any liquid that is in the ricotta and stir the cheese into the batter. Put the egg whites in a separate bowl and beat until they form medium peaks.
Stir the lemon juice, chopped thyme and zest into the batter then fold in the flour, almonds and baking powder. Add 2 big tbsp of the beaten whites to loosen the batter, then fold in the rest.
Scrape into a buttered 20cm spring-form cake tin. Place in an oven preheated to 180°C and bake for 45 to 50 minutes. A skewer inserted into the middle should come out clean.
Leave to cool in the tin, place in the fridge to set for at least 1H.
For decoration :
Confit some lemon slices in a thick syrup (150gr caster sugar+150ml water) for 15mn on a slow heat .
Decorate the top of the cake with the slices few lemon thyme and a drizzle of white chocolate and mix with virgin olive oil.
Enjoy!
E x
How to make a Spiral Vegetable Tart
How to make a Spiral Vegetable Tart
A few simple ingredients come together for a visually appealing and delicious vegetable tart. Full recipe on preppykitchen.com
Ricotta and Potato Tart - Nothing fancy, just yummy
Ricotta and Potato Tart - sweet and salty, crunchy and zesty, and drizzled with honey, this tart is quick, delicious and perfect for a cozy day.
Ingredients:
1 pre-rolled puff pastry dough
2 medium potatoes, thinly sliced
200g ricotta cheese
Zest from 1 lemon
Salt and pepper
Oil for brushing
Honey for drizzling
》Unroll the dough and use a fork to poke holes all over the dough, then spread the ricotta cheese over.
》Season with salt, pepper and lemon zest.
》Add the potato slices, overlapping a little bit.
》Brush them with a little olive oil, season with salt and pepper. Add fresh thyme or rosemary.
》Bake it at 175C for about 30 minutes. Once baked, you could drizzle honey on top. Slice and enjoy!
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Fresh tomatoes and ricotta Tart
With store bought pie dough, this becomes the easiest meal ever! It makes a great brunch or appetizer and with tomatoes i season right now, it almost taste like dessert!!