Posted in Brownies/Cakes

Nutty Friands

Recipe by Kit Chan from 8 days
88g unsalted butter, room temperature
55g almond/hazelnut meal (i used almond meal)
100g icing sugar
38g plain flour
3 egg whites, whisked until foamy
Preheat oven to 200 degrees C.
Grease a 12- hole muffin pan.
Combine butter with almond meal in a large bowl.
Sift in icing sugar and flour and mix through with a metal or wooden spoon.
Gently fold in beaten egg whites, taking care not to over-work the mix.
Divide mixture among the greased pan, and bake for approximately
25 min (or about 15 min if using the mini-muffin pans). 
When done, turn the friands onto a wire rack to cool before serving.
Makes 16
Will SHE make it again?
Posted in Brownies/Cakes, Chocolate

Flourless chocolate brownies

Recipe from Nigella Lawson
225g dark chocolate, 70% cocoa solids
225g butter
2 tsp vanilla extract
200g caster sugar
3 eggs, beaten
150g ground almonds
Preheat the oven to 170 degrees C 
Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
Beat the eggs into the pan along with the ground almonds. 
Turn into a square foil tin or
Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. 
Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.
Makes 16
Will SHE make it again?
SHE don’t think so.
Posted in Brownies/Cakes

Classic Baked Cheesecake

Recipe from Donna Hay
1/3 cup almond meal
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped

330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon lemon zest
¼ cup lemon juice
½ teaspoon vanilla essence
1½ tablespoons cornflour
1½ tablespoons water
Preheat oven to 150 degrees C.
To make the base, place the ground almonds, flour, sugar and butter into a bowl.
Rub mixture with your fingertips until it forms coarse crumbs.
Line the base of a 20cm spring form tin with non-stick baking paper.
Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon.
Bake for 15 minutes or until light golden, set aside.
To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon zest, juice and vanilla in a food processor.
Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
Grease the sides of the cake tin with a little butter and then pour the filling over the base.
Tap lightly to remove any air bubbles.
Bake for 1 hour.
Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed.
Refrigerate until cold.
Will THEY make it again?
YES. with a different base.