Tag: apples

September cake (apples, figs and almonds) soft and very fast! – Gordon Ramsay’s version

September cake


There September cake it's a sweet with the fruit of September delightful! Made with a soft base from Greek yogurt, without butter, slices of apples and wedges of figs that in cooking sink into the dough giving away fruity juice, sweetness and the right one humidity! TO complete the sweet, chopped almonds which gives a touch of crunchiness! Simply divine!

September cake

It is a preparation very fast and easy! I chose apples pink lady And black figs which I love, but green apples, rennet, light figs are fine. in conclusion those you find on fruit stands or even better in the your vegetable garden! A few minutes to make it happen, garnish and yours September cake is ready for bake in the oven! You will feel that irresistible perfume! the hardest thing is waiting for it to cool down to enjoy the first slice! Great for one energy snack it's a rich breakfast, to be alternated with bread and fig jam; to be added together with the September biscuits, in the school backpack or for the office; or to serve instead of the amazing apple tart like dessert at the end of the meal! It keeps very soft for days!

Discover also:

the fig tart (the simple recipe with shortcrust pastry, milk cream and fresh figs)

September Cake Recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 45 minutes 55 minutes

Ingrediants

Quantity for a 24 cm mold (6 people)
  • 2 apples (which you prefer)
  • 4 – 5 figs (quality of your choice)
  • 200 grams of flour '00
  • 50 gr of sunflower oil)
  • 150 grams of granulated sugar
  • 2 large eggs at room temperature
  • 200 gr of Greek yogurt
  • 1 sachet of baking powder (16 g)
  • 1 sachet of vanillin or the seeds of a vanilla bean or vanilla extract
  • 2 tablespoons of chopped almonds (to be added to the surface before baking)
  • 2 tablespoons of granulated sugar (to be added to the surface before baking)

Method

How to make the September cake

First of all, follow the procedure found in APPLE CAKE

As you can see the ingredients are identical, the only difference being that in the realization, the slices of apples must be alternated with the slices of figs. just keep them resting and cook according to the directions

how to make the September cake

Yours is ready September cake

September cake

You can keep it at room temperature for about 3 days

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Eggless cake with carrots and apples – Gordon Ramsay’s version

Eggless cake with carrots and apples


There egg-free pie with carrots and apples it is a light, soft and genuine dessert, ideal for breakfast or for a snack.

It's a water cake without eggs, without milk and without butter and that is prepared in just 5 minutes!

This is why it is an excellent dessert both for all intolerant people and for those who want to stay light but do not give up a good slice of cake.

There Eggless cake with carrots and apples it also contains little sugar compared to other sweets. If you prefer it sweeter you can reach up to 150 g but it is very good even with less quantities.

For all these reasons it is also a excellent dessert to offer to your children since it also contains a good amount of carrots and fruit which are then blended.

Try this recipe and share it if you like it!

Eggless cake with carrots and apples

Ingredients

  • 1 apple
  • 3-4 carrots (about 160 g)
  • 250 g of flour for cakes
  • 50 g of potato starch
  • 110 g of sugar (you can get up to 150)
  • 200 ml of water
  • 80 ml of sunflower oil
  • 1 pinch of salt
  • lemon juice and a little grated zest
  • 1 sachet of baking powder
  • powdered sugar for garnish

Preparation

The process to make the egg-free carrot and apple pie is very simple.

First, peel the carrots, wash them and put them in the mixing bowl.

Then add a chopped apple. Sprinkle it with lemon juice and blend it with the carrots. Leave them chopped but not creamy.

In the mixer basket, combine the flour with the sifted potato starch, sugar, water, oil, salt and yeast, a little grated lemon zest.

Work everything for 5-6 minutes. When the dough is smooth, remove the basket and add the pureed carrots to the dough.

Mix them to the mixture with a spatula.

Now take a mold of your choice, not very large, and pour the mixture.

Sprinkle a teaspoon of granulated sugar on top to form the classic sweet crust.

Bake your cake in the oven at 180 degrees for at least 45 minutes. After the time has elapsed, do the toothpick test and let it cool in the oven.

Serve the cake with a nice sprinkling of icing sugar.

If you want to try another egg-free dessert, discover this recipe:

Milk donut without eggs

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Harvest Kale Salad With Pomegranate + Apples by Gordon Ramsay

Harvest Kale Salad with Pomegranate + Apples (Vegetarian, Gluten-Free) 4


Harvest kale salad is a healthy recipe that’s perfect for winter and fall. Kale is massaged with a tangy lemon vinaigrette, then topped with crunchy apples, juicy pomegranates, and protein-packed quinoa for tons of flavor and texture in every bite.

Serving dish filled with kale salad topped with quinoa, pomegranate, and apple slices

What do you eat when grilling season is over but it’s not quite cold enough to tuck into a bowl of soup or chili every night? Sheet pan meals are always a great option, but hearty winter salads piled high with tasty goodies also do the trick!

Swapping in massaged kale for more delicate lettuce blends is a great way to make salads feel substantial enough for cooler weather. Kale also holds up really well under all sorts of toppings, so you can really go to town with all of your favorite harvest flavors – form roasted butternut squash to pickled carrots.

Ingredients to make harvest kale salad, arranged on a cutting board

Ingredients for quinoa and kale salad

For this harvest-inspired quinoa and kale salad, I grabbed some of my favorite late fall ingredients:

  • Quinoa. I love adding a giant scoop of quinoa to this massaged kale salad. It adds protein to make the salad filling and texture to keep things interesting. Tip: Be sure to rinse your quinoa well before cooking it. This seed has a bitter coating on it to deter birds and other animals from eating it in the wild. Many brands do this step for you, but it never hurts to give it a good rinse just to be sure there’s none left behind.
  • Apple. Nothing says fall like a crisp, juicy apple! Any variety will do. Gala apples are my favorite because they tend to be on the sweeter side, but honeycrisp or red delicious apples also work particularly well in this recipe.
  • Pomegranate Arils. I LOVE the juicy, sweet flavor of pomegranate, and it goes so well with kale! Plus they look so pretty.
  • Red onion. Thinly sliced red onion adds a little bite to this salad. If you’re not a fan of raw onion you can leave it out — or try adding pickled onion instead!
  • Feta cheese. Because let’s face it, everything is better with cheese! Feta adds a pop of salty flavor and a creamy texture that really rounds things out.
  • Lemon Vinaigrette. Last, but certainly not least, my favorite lemon vinaigrette. More about that below!



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