Tag: baking

Plum Hazelnut Crumble Cake by Gordon Ramsay

The cake requires only half of the plum filling. The rest I used to make 4 individual ramekin crumble. So you might want to make an extra portion of streusel for the ramekins later. They’re excellent with a scoop of vanilla ice cream or chantilly cream. A scrumptious single-serving dessert without the mess, perfect for portion control, satisfying, and guilt-free.

Filling	Crust and Crumble
2 tbsp Butter 300 g / about 2 cups Chopped fresh plums 2 tbsp Coconut sugar 1 tsp Vanilla paste 1/2 tsp cinnamon A large pinch nutmeg 2 Plums, stoned and chopped	150 g Refined spelt flour 30 g Hazelnut meal 2 tbsp Coconut sugar Pinch of sea salt 100 g Butter, lightly softened 1 tsp Vanilla paste 1 tbsp Chopped hazelnuts, optional

Melt the butter in a heavy-based pan and add the remaining filling ingredients, except 2 plums. Simmer for 10-15 minutes or until the plums are cooked, some of the liquid evaporates and the mixture becomes a bit jammy. Set aside to cool.
Heat oven to 190C/375F, and line a 20-22cm springform pan with parchment paper. In a mixing bowl, stir together the spelt flour, hazelnut meal, coconut sugar and sea salt. Cut in butter and vanilla paste. Rub everything together until the mixture forms streusel-like crumbs.
Press 2/3 of the crust into the bottom of the prepared pan, reserving the rest for the topping.
Spread cooled plum jam in an even layer over crust. Top with the chopped plums, then sprinkle remaining streusel mixture over top of fruit. (the cake requires only half of the plum filling. Use the rest to make individual ramekin crumbls or for breakfast) Sprinkle some chopped hazelnuts over if using.
Bake until jam bubbles at edges and topping is lightly browned, 30 to 35 minutes. Cool completely before slicing into bars or wedges.

Roquefort Walnut Banana Cake by Gordon Ramsay

Pair Roquefort with banana in a cake? Yes, the combination works surprisingly well and tastes so good. The blue cheese adds just right amount of depth and robust flavor to the banana bread which is moist, soft and so delicious. Once cooled, the cake is then topped with a simple thin glaze and walnuts for a perfect dessert your family will love.
Roquefort is a blue mold cheese made from sheep milk from France. If it’s too intense for you, then use the Gorgonzola mild, Cambozola Black or Danish Blue instead.

Cake	Glaze and Topping, optional
180 g Refined spelt flour (Dinkel #550) 1 tsp Baking soda 1 Large pinch of salt 100 g Butter, melted 150 g Erythritol (or white sugar) 50 g Coconut sugar (or brown sugar) 2 Eggs, medium 1 tsp vanilla extract 1/2 tbsp Lemon juice 100 g Roquefort, crumbled 80 g Toasted walnuts, roughly chopped 2 Very ripe bananas, mashed	100 g Icing sugar, sifted 2-3 tsp Cream or whole milk 1/2 tsp Vanilla extract 30 g Toasted walnuts, roughly chopped

Preheat oven to 180C/160C fan-forced/350F. Grease a 20cm x 10cm x7cm loaf pan. Line base and sides with baking paper. Set aside. Whisk together spelt flour, baking soda and salt.
In a mixing bowl, combine together the melted butter, erythritol and coconut sugar. Add in eggs, vanilla and lemon juice. Mix well.
Stir flour mixture into the butter mixture until smooth. Fold in the crumbled Roquefort, walnuts and bananas. Spread the batter evenly into the prepared pan. Smooth the surface.
Bake in the middle of the hot oven for 50 minutes, cover the cake with a piece of parchment paper or aluminum foil until a toothpick inserted into the center of the loaf comes out clean, about 10 minutes. Remove and cool the cake in the pan for 5 minutes before turning onto a wire rack to cool completely.
Whisk icing sugar, cream and vanilla extract together in a bowl. Stand for 2 minutes or until slightly thickened. Using a spatua or spoon, spread icing over top of cake. Sprinkle the chopped walnuts over. Set aside for 30 minutes to set. Slice and enjoy!

Coconut Chicken Salad with Mango by Gordon Ramsay

For an appetiser that’s bursting with freshness and packed full of flavour, you can’t go past these Asian inspired lettuce cups with coconut milk poached chicken and mango salad. Poaching chicken breast in lemongrass-coconut milk ensures that it’s tender, moist and flavourful. With sweet juicy mangoes and a sweet tangy lime dressing, this salad will be a guaranteed hit with your family.

Dressing	Salad
1 tbsp Peanut oil 1 tbsp Olive oil 1 tbsp Honey 1 tbsp Fish sauce 3 tbsp Fresh lime juice	2 Chicken breast, boneless and skinless 1 tbsp Lemongrass paste (or 1 stalk fresh lemongrass) 400 ml Light coconut milk 1 Ripe, but firm mango, peeled, stone removed, cubed 1 tbsp Fresh lime juice 1 tsp Lime zest 1 Spring onion, chopped 1 tbsp Cilantro or parsley leaves, chopped 1 Red chilli pepper, thinly sliced Sea salt and black pepper to taste Lettuce leaves

Stir the dressing ingredients together in a small bowl or a glass. Chill until ready for use.
Place the chicken breast, lemongrass paste and coconut milk in a saucepan. Add enough water to cover the chicken. Bring to a simmer over high heat. Reduce the heat to low and simmer for 8-10 minutes or until chicken is cooked through. Set aside in the poaching liquid to cool completely.
Remove chicken from the pan and coarsely shred the chicken. (the poaching coconut liquid can be used to cook rice or bake bread) Place them in a bowl together with the mango, lime juice, zest, spring onion, cilantro or parsley and chilli pepper. Combine and season.
Arrange the lettuce leaves on a serving platter. Fill with spoonfuls of salad and drizzle over the dressing.