Tag Archive: cake

Objet de Convoitise

Copyright © 2010 sinemage

The day after I’ve seen the coconut flour on the shelf of that shop, I couldn’t think of something else.
I’ve already coveted expensive nice pair of shoes, bag, or garment; but food, not really. And especially not a flour. At least until that day.
It’s the smell that stuck in my mind.
So, I was just happy when I finally could smell it in my own cupboard.

Not long after, a series of baked goods using this flour followed, including those muffins

Sinemage Rhubarb Cake Coconut Flour

Copyright © 2010 sinemage

Because this cake is based and adapted from this clafoutis recipe, the texture is dense, rich and pudding-like.

With Spring now on, vivid rhubarb stalks grace every market stall. I have a soft spot for this vegetable. Usually I make a jar or two of compote.
This time, I gently stewed it with palm sugar, bringing a tangy and colourful addition to the cake.

In my plate or outside, I just love Spring colours…
So I’ll be back soon, with captures of the blooming time !

Copyright © 2010 sinemage

Coconut and Rhubarb Cake (makes 3 cakes of 12cm diameter or one of 24cm diameter)

80g coconut flour
250ml coconut cream
3 eggs
70g palm sugar (about one block) finely grated
1 pinch of salt

3-4 rhubarb stalks, cut in 1cm pieces
60g palm sugar

Preheat oven to 190°C. In a bowl, mix together coconut flour, grated palm sugar and salt. Add eggs, one by one, mixing after each addition. Pour in coconut cream and mix to have a smooth batter. Scoop equally the batter in tins (greased if necessary). Bake for about 30 minutes. Remove from the oven and wait 5 minutes before turning out of the tins and allow to cool upside down on a wire rack.

In large and shallow saucepan, over a low fire, cook lid on, rhubarb pieces and palm sugar for 15-20 mintutes or until just soft.
Lay rhubarb pieces on top of each cake, drizzle with remaining syrup and serve.

La suite en français…


The Golden Hour

When I spotted those lovely winter cole at the farmer’s market, there were already beurre bosc and nashi pears in my bag.
Never mind, their colour and shape were like an instant inspiration and I knew I would make a cake with them.

You may remember those muffins I made last year, inspired by one of Florence’s recipes.
I have reinterpreted it once again in a slightly different way.

The cake came out from the oven with a golden crust, a delicate scent and a moist texture, revealed by the first slice.
All, the result and combination of levain, millet flour, almond meal, eggs, honey and pears.

I’ve allowed myself a small slice and after that, Paprika has indulged with it for dessert and breakfast. All for him !

Upside Down Sourdough Pear Cake

100ml sourdough starter, liquid and 100% hydration // 125g ground almonds // 25g pear purée // 4 tbsp liquid honey + for brushing pan // 100g millet flour // 2 eggs // 1/2 tsp baking soda // 2-3 pears, peeled and sliced // 1 tsp Pear brandy or rum or finely grated lemon zest (optional)

Preheat oven to 180°C. In a large bowl, mix ground almonds, pear purée, honey and sourdough starter. Add eggs and stir. In an other bowl, mix together millet flour and baking soda. Then drop the flour+ b.soda in the batter and combine well. Add alcohol or lemon zest and stir. Grease the cake pan if not in silicone, coat the bottom with a thin layer of honey and lay pear slices in the bottom. Pour the batter over pear slices. Bake for 30 minutes or until nicely golden. Remove from oven, turn the cake out of the pan and turn it upside down. Let it cool on a wired rack.

La suite en français…

Baking For The Cure

I’m going to see This Way of Life, this afternoon !
I missed yesterday an other movie I really wanted to see. The weather was some what apocalyptic and there was no way I put my nose outside…
Instead, I baked.
Something to cheer me up and put a smile on Paprika’s face when he’ll be back home.
Something comforting.
Something with chocolate and hazelnuts…

What a contrast: Outside, the wind was blowing and the rain lashing the window, while inside, the air was warm and imbued with a nice scent of chocolate.


I tried last year this recipe for the first time and kept on making it since.

This time, I baked a version with hazelnut that I ground myself.
These hazelnuts are produced locally in Marlborough and just taste really good !
I like the way how the nuts build a crunchy crust on the top of the cake and a soft texture inside…


I have to go now or I’ll miss again my movie !

La suite en français…