Carrot, beetroot, zucchini, … Vegetables are often great allies in cakes. They bring a nice melting texture. And this is true with sweet potato. I found a recipe using sweet potato and orange in Clea’s cookbook “Recevoir en Bio”. I was first skeptical but eventually convinced by the match. The recipe below is slightly different from the original.
Sweet potato and orange melting cake
Ingredients (8 servings):
450g/15oz sweet potato
1/2 orange zest and juice
150g/5oz flour (T55 or T65)
120g/4oz sugar (or coconut sugar)
1 ts agave syrup
1 cs baking powder
1 cs cinnamon
1 cs gingerbread spices
1 pinch of salt
2-3 drops pure vanilla extract
Use a 9×9 brownie mold.
Peel the sweet potato and apple and cut in big pieces . Steam for 20 minutes. Mash it.
Preheat the oven to 180°C/350°F.
In a big bowl, mix the flour, baking powder, spices and salt.
Whisk the eggs with sugar and agave syrup until whitened. Add the melted butter, orange zest and juice and pure vanilla extract. Then, add the mashed potatoes and apples and mix it well.
Pour the mixture in the greased and floured mold. Cook for 45 minutes.
Let it cool before removing from the mold. Serve lukewarm or cool.
Pissaladiere is one of the most famous dish from Nice area. It certainly brings some sun from the South of France in your plate. The recipe gets its name from pissala – a word from Provencal dialect - referring to an anchovy and sardine puree which was spread on the onion tart.
French Pissaladiere – Provencal onion and anchovy pizza
Ingredients (4 servings)
350g/12.5oz red onions
250g/9oz bread/pizza dough (from the bakery)
8-10 marinated anchovy
30g/1oz black olives
1 tablespoon of sugar
1 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 pinch of Provencal herbs
Peel and slice the red onions.
In a hot pan, slowly cook the onions in a little of olive oil. Add the sugar and cook for 7-8 minutes.
Increase to medium heat and pour the vinegar. Add 2-3 anchovy and cook for 3 more minutes. Remove from heat.
Preheat the oven to 220°C/430°F.
Place the dough on a flour-dusted surface. Use either in one piece to make one big pizza or cut in 4 pieces to make individuals’ (you might require more dough if making individual pizzas). Flatten the dough with your hand and then stretch it. I found this website makes a great description of how to stretch ia dough by hand : http://how-to-stretch-pizza-dough.blogspot.co.uk/.
Spread the red onions and place anchovy and olives. Sprinkle Provencal herbs.
Wait few minutes before cooking in the oven for 35 minutes until the crust edges are golden.
This is the kind of recipe I don’t make too often as I crave for it. Although from time to time, this little weakness is great to satisfy. Especially when planning a crepe party for which it makes the absolute filling.
Lately, I’ve been to Saturne restaurant and discovered the fantastic honey madeleine cake served with coffee. I couldn’t resist trying to make them at home. For this first attempt, I adapted a homemade honey and chocolate recipe found in one of my cooking books. I added up honey and replaced chocolate by lemon. Those small cakes are soft and delicate but not exactly like Saturne’s ones. This promises a second attempt soon.
Honey madeleine cake
Ingredients (18 small cakes):
140g/5oz all-purpose flour
3 tablespoons of honey
1/2 lemon zest
1 coffee spoon of baking powder
Pure vanilla extract
Preheat the oven at 200°C/390°F.
Beat the eggs with sugar, honey, lemon zest and one or two drops of pure vanilla extract.
In a pan, heat the butter. When it starts to make bubbles wait for one more minute until it get golden and remove from heat. Add to the preparation.
In a separate bowl, mix the flour and baking powder. Sieve on the preparation. Mix it well until soft.