Tag Archive: book

On Being Inspired

Cranberry Upside Down Cake | At Down Under | Viviane Perenyi

The couple of times, I’ve seen fresh and local cranberries here, I’ve been hesitant to buy them. Unsure I’d like them and mostly how to cook them -I know, that might sound odd to you if you’re a North American reader.
A week ago, I overcome my indecision and grabbed a bag full of these ruby berries. For several days, they sited in the fridge before I spot a recipe in one of the books I’ve been offered recently.
Books which have been a great source of inspiration, I should say. Such a good feeling, to be inspired. When enthusiasm, willingness and idea collide. A positive mindset that triggers action and prompted me for example, to go and stroll in the streets, camera in hands… And an outcome I might share with you on a later stage.

Cranberry Upside Down Cake | At Down Under | Viviane Perenyi

But for now let’s go back in the kitchen, where the cranberries have been lovingly baked into an upside down cake, from an original recipe of La Tartine Gourmande Recipes for an Inspired Life.

The book, a faithful version of Béa’s beautiful blog, is indeed visually inspiring and well put together with personal stories and anecdotes that I’ve enjoyed reading.
As described, the cake is moist and gave to Paprika and I our very first taste of cranberry.
Baked with ingredients from my pantry, I’ve made slight changes that give a subtle and pleasant coconut flavour to the original recipe.

Cranberries and Upside Down Cake | At Down Under | Viviane Perenyi

Upside Down Cranberry Cake Makes one 9-inch round cake

Adapted from the book La Tartine Gourmande Recipes for an Inspired Life (My changes included between brackets)

For the cranberry topping
1 tbsp/ 14g / 1/2 oz butter
3 cups/ 300g / 10 1/2 oz fresh cranberries
2 tbsp blond cane sugar

For the cake batter
1/2 cup plain whole yogurt ( 70ml coconut milk + 70ml yogurt)
1/2 cup/ 100g / 3 1/2 oz blond cane sugar
1/3 cup olive oil (5tbsp+1tsp)
1 vanilla bean, split open and seeds scraped out
1/4 tsp saffron threads (none)
3 large eggs
1/2 cup/ 60g / 2 oz quinoa flour or millet flour (45g coconut flour)
1/2 cup/ 90g / 3 oz brown rice flower (105g)
1/3 cup/ 40g / 1 1/2 oz almond meal (desiccated coconut)
2 tbsp cornstarch
2 tsp baking powder (none)
1/2 tsp baking soda (1 1/2 tsp)
Pinch of sea salt

Preheat oven to 350°F (180°C). Cut a round piece of parchment paper large enough to cover the sides and bottom of the cake mold. Butter the cake mold and line it with the parchment paper; set aside.
To prepare the cranberry topping: In a pot, melt the butter over medium heat. Add the cranberries and sugar and cook for a few minutes, stirring occasionally until the cranberries soften slightly. Transfer the cranberries to the cake mold, spreading them to cover the bottom entirely.
To prepare the cake batter: In a large bowl, beat the yogurt (and coconut milk) with the sugar. Stir in the olive oil, vanilla seeds, saffron and eggs. In a separate bowl, combine the quinoa (coconut) and brown rice flours, the almond meal (desiccated coconut), cornstarch, baking powder, baking soda and sea salt. Add the dry ingredients to the wet and mix thoroughly, taking care not to overwork the batter.
Pour the batter over the cranberries, place in the oven, and bake for 30 to 35 minutes, until the blade of a knife inserted in the cake comes out dry. Carefully flip the cake onto a plate and let cool slightly before removing the parchment paper. Serve with plain yogurt or whipped cream.

This is my entry to Sweet NZ hosted this month by Shirleen of Sugar and Spice

La suite en français…


Flo’s Express Cake

Sinemage Gluten and Dairy Free Express Cake

I know. The cake is maybe titled express, but so is not publishing this post…
I’ll not bother you with the different reasons why I’ve been away for so long, but I promise to tell you more about one of them soon.

Until then, you would not mind to have a piece of cake, would you ? And today’s special is persimmon or banana & chocolate. And for those of you on a gluten free diet, the good news is you can have it too.

I’ve baked this cake several times with different flavour and flour combinations – and tin shape too- and I like it each time. I still would like to try a savoury version as well. I bet it can be a tasty alternative to bread.
It’s Flo Makanai‘s gluten and dairy free express cake, from her book about food intolerance: Les Intolérances Alimentaires Cuisiner Gourmand Autrement.

Since the digestive disorder I started to have last year and that lasted for almost a year (with still relapse from time to time) I’ve been curious to read about related topic, even if I do not have any particular food intolerance myself. I can’t recommend enough her book, a very informative read -available in French.

Sinemage Gluten and Dairy Free Express Cake with Persimmon
Sinemage Gluten and Dairy Free Express Cake with Banana and Chocolate

I’ve fully adopted this recipe for several reasons.
The first one, obviously is because the cake is good and the recipe works fine.
The other reason is because it really is express. You’re done in 10 minutes for the preparation and half an hour later your kitchen smells good and sweet.
And the last reason I like it is because it offers possibility to bake without the usual baking ingredients. It may happen you run out of eggs or butter and this recipe will help you out.

The texture is dense and the fruit purée brings moisture and flavour. And as Flo mentionned the choice of olive oil used is important as it may overpower the taste of your cake.

Sinemage Gluten and Dairy Free Express Cake with Banana and Chocolate

Flo Makanai’s Gluten and Dairy Free Express Cake

200g gluten free flour mix*
100g blond sugar cane (I usually put 80g)
5g or 1 1/2 tsp of baking powder
200g unsweetened fruit purée or compote
100g olive oil

Preheat oven to 180°C. Mix flour, baking powder and sugar. Add remaining ingredient and stir well.
Pour batter in a greased cake tin and bake for about 35 minutes, when cake is nicely golden, or until a knife inserted in the middle of the cake comes out clean.

*following Flo’s instructions and proportions I’ve made a mix of 100g corn starch + 60g brown rice flour + 40g coconut flour

La suite en français…

Growing Curls

I really did appreciate your response on the previous post. Thank you.

A couple of weeks ago I received the book Paper Tear Fold Rip Crease Cut.
A book from a series of interesting ones we ordered and I would like to share with you.

I was really excited when it was delivered and it did not disappoint me: this book is such an inspiration.
With Richard Sweeney foreword, the book shows the work of many great artists including some I told you about before –here and here.
There’s a wide range of style, going from geometric and computerised design to finely intricate one. And I also like the chapters dedicated to fashion and furniture.
In short, I really recommend this book if you like paper and or creativity.

On a more humble side, my paper cut, based on my own profile and imaginary curls growing from within my head…

La suite en français…