Tag Archive: nut


20/31

Walnuts | At Down Under | Viviane Perenyi

When I came out from the shop, I opened my bag to show Paprika mes trouvailles. Inside there were the cipollini and these walnuts.
Good produce always delight me.
Before they all disappear as natural snack, I’d like to bake with them…

LA SUITE EN FRANÇAIS…

The Antidote

© 2011 Sinemage Orange and Polenta Cake

It was the middle of the week and that day I knew I was going to prepare a salad for lunch. An antidote to the gloomy weather. One with polenta fingers and purple mustard greens, bought at the farmers market on the week-end.

After the meal, I felt like baking.

Outside the rain had washed away the layer of snow from roofs and hills. It was now the endless lapping of water drops sometimes mixed with hail.
Still on the kitchen counter, there was the polenta. I was ready to pack it into the pantry and after a second thought I kept it there.
Yes, I would need more. For a cake this time.

© 2011 Sinemage Orange and Polenta Cake 2

Time had finally come to try to recreate at home a cake that I like and eat almost every time we go to that deli.

After a full hour in the oven, the cake came out with a strong orange scent and a thin golden crust on the edge.
The texture rich in butter is quite crumbly but really moist and Paprika and I liked the cake that way. Plain.
It worked like an antidote too, a good and sweet one.

I’ve omitted the syrup knowing it would suit our taste, but feel free to soak the cake with the additional preparation.
I’ll definitely do this cake again and maybe steal Laura’s idea spreading almonds on the bottom of the pan for extra crunch and an interesting pattern once the cake is turned out of the pan.

© 2011 Sinemage Polenta and Orange Cake

Orange and Polenta Cake

Adapted from Monica’s recipe.

160g (1cup) fine polenta (cornmeal)
150g (1 1/2 cup) ground almonds
250g (1 1/3 cup) butter, at room temperature and diced
150g (3/4 cup) caster sugar
1 orange zest finely grated
60ml (1/4 cup) orange juice about 1/2 orange
3 eggs, separated 
1tbsp peachcello (or any spirit or why not orange blossom water)
1 pinch of salt

Syrup
60ml (1/4 cup) orange juice about 1/2 orange
50g (1/4 cup) caster sugar


In a bowl, cream butter, orange zest, sugar and salt. Add egg yolk one after another, mixing well after each addition. Add ground almonds, polenta and orange juice and mix
Preheat oven to 160°C (320°F)
In another bowl, whip egg whites to soft peaks and slowly fold into cake mix
Line a 21 cm cake pan with baking paper and pour in the batter
Bake for 60 mins or until skewer comes out clean
Prepare the syrup combining in a little sauce pan, orange juice and caster sugar. Heat until sugar dissolves and pour onto hot cake.

© 2011 sinemage Polenta and Orange Cake

La suite en français…

Pure Gourmandise

Mendiant1

Here it comes the little round and sweet thing I promised you earlier.
A way to bring a personal touch when serving coffee.
Or wrapped in a favor box, to please someone you care – and you don’t have to wait for the end of the year for that !
Or just eat them whenever you want.
Nut and chocolate lovers, here is your simple little treat.

Diptych1

All you have to do is melt in a water-bath 120g of dark chocolate. Then pour the chocolate in the bottom of a 6 silicon muffin pans. It’s important that pans are made of silicon, for an easy turning out. You wait for a while until the chocolate starts to firm up. Then you delicately place on the top nuts, sliced dry apricot, diced orange confite, dry grapes or what you fancy really and let them cool completely before turning out of the pans.
And tada ! Here you have little mendiants as we call them in French.

Mendiants

Have a nice week-end !

La suite en français…