Tag: blackberry

Soft and fragrant tangerine cake (Recipe in 5 minutes, all pureed!) – Gordon Ramsay’s version

Mandarine Cake

There Mandarine Cake it's a fruit dessert exquisite! Made without butter And Whole pureed mandarins with all the skins, with few other ingredients ! which makes the fluffy cake to melt at the bite e super scented Like never before! To complete a fruity glaze which makes the shiny surface and the even wetter consistency! Can you imagine goodness?

Mandarine Cake

It is also a easy and super fast preparation! Use i tangerines whose peel is very tasty! And not clementines whose rind is more bitter! Everything is blended in 5 minutes with the help of a blender and the dough is ready to pour into a pan and finally bake in the oven! Immediately as soon as it comes out of the oven you will hear a intoxicating scent typical of mandarins! crazy stuff! When still hot pour the icing and finally expects it to cool down! Just like the super soft carrot cake and the delicious persimmon cake, too Tangerine cake it's great for both Breakfast comforting, than for one snack healthy, but also for a sweet tooth dessert at the end of the meal! Yes keeps very soft for days, so it is also ideal to take to the office or a school! Try it to do the full of vitamins with taste!

Discover also:

Orange cake (the perfect recipe to have it super soft and melt-in-your-mouth)

Mandarin Cake Recipe


Preparation Cooking Total
5 minutes 45 minutes 50 minutes


Quantity for a 22 cm mold
  • 3 whole tangerines + 1 tangerine peel (for the glaze)
  • 300 grams of flour '00
  • 240 grams of sugar + 1 tablespoon (for the icing)
  • 3 eggs
  • 100 ml of sunflower oil
  • 100 ml of milk or vegetable drink
  • vanilla (powder or seeds of a berry)
  • 1 sachet of baking powder
  • 1 tablespoon of honey (for the glaze)


How to make tangerine cake

First of all wash the mandarins well, cut them into 3 – 4 parts to remove the seeds, if there are any, then put them in a blender and blend at very high speed until reduced to a puree:

blend the whole tangerines for the tangerine cake

If you have a blender with a large and powerful bowl, pour in milk, oil, eggs and sugar, blend a few seconds, finally add flour and sifted yeast, blend to mix everything.

If you have a small blender instead, you can pour only milk and oil into the mandarin puree and blend well;

Then separately, whip the eggs with the sugar, finally add the mandarin puree, whip a few seconds, finally add the flour and sifted yeast, mix again and pour into a perfectly greased and floured mold:

how to make tangerine cake

Finally bake in a static oven at 180 ° in the central part for about 45 minutes. until the toothpick is dry.

A few minutes before taking the cake out of the oven, place 2 cups of water, the cut whole peel of a mandarin, 1 tablespoon of sugar and honey on the heat.

Cook until it turns into a canned sauce.

Remove from the oven and immediately pour the fruity glaze over the cake. Let it cool for at least 40 minutes.

Yours is ready Mandarine Cake!

Mandarine Cake

You can store at room temperature for 3 – 4 days


the original recipe very easy step by step! – Gordon Ramsay’s version

Potatoes gratin

The Potatoes gratin it's a second dish exquisite typical of French kitchen, loved all over the world! It is realized with potatoes thinly sliced, milk And cheese settled down in a pan And baked in the oven where the "classic gratin"; or one gratin crust, crunchy And golden that encloses one soft, creamy layer And stringy potatoes! in conclusion extreme goodness!

Potatoes gratin

After experimenting with so many versions, the one I am giving you today Original Potato Gratin recipe with all tips and tricks illustrated step by step for a perfect result on the first try! It's about a very easy preparation and if we want also fast! The secret for an excellent result it is slicing the very thin potatoes since they are added raw! this will allow them to cook to perfection but at the same time make a crunchy gratin! Follow all the steps and you will see what a result! the Best potato gratin ever! Great either hot and lukewarm but also cooler; a bit like stuffed potatoes and potato parmigiana, even the Gratin is ideal as second dish ; but also wanting perfect like side for accompany meat, to alternate with the classic and timeless baked potatoes or light and vegan gratin potatoes!

Discover also:

La Quiche Lorraine (the French quiche with a creamy and tasty filling)

Potato gratin recipe


Preparation Cooking Total
20 minutes 45 minutes 1h and 5 minutes


Quantity for a 22 – 23 cm mold
  • 1 Kg of potatoes
  • 200 grams of milk
  • 100 ml of liquid cream (which you can replace with other milk)
  • 100 gr of gruyére cheese
  • salt
  • nutmeg
  • pepper (optional)


How to make potato gratin

First of all, peel the round potatoes so that they don't look too many squares, then wash them well and slice them with a mandolin or a sharp knife to obtain a very thin thickness of about 2 mm.

Then, once you have sliced ​​them all, arrange them in a pan starting from the larger pieces in a circle and then gradually inserting the smaller ones inside:

thin potatoes for potato gratin

Of course you will have to insert all the pieces, the large ones in the large rounds, the smaller ones towards the center, until all the ingredients are used up.

Finally, mix together milk, cream, a pinch of salt, nutmeg and half of the grated cheese. Then pour everything slowly over the potatoes.

Beware that they must be covered almost to the edge but not completely submerged!

Finally sprinkle with gruyére and a pinch of pepper

how to make potato gratin

Then bake in a static oven at 180 ° for about 45 minutes. Attention time may vary. Based on the oven but also based on the thickness and type of the potatoes used.

If at the end of cooking, you see that there is still a lot of liquid, remove the pan, remove the excess liquid.

The last 10 minutes raise to 200 °, activate the grill and place in the upper part of the oven for 10 minutes.

Yours is ready Potatoes gratin

Potatoes gratin

You can keep for about 2 days and heat at the moment


Tart without butter (light and delicious) Simple recipe and variations! – Gordon Ramsay’s version

Tart without butter

There Tart without butter it's a delicious dessert, one variant of the classic version. In this case made with an oil-based shortcrust pastry flour, eggs, sugar And without butter then stuffed with jam and finally baked in the oven! Where it turns out slightly soft to the bite, perfumed and delicate and perfectly mixed with the filling ! Not only perfect for lactose intolerant, but also simply for who does not want to use butter without giving up all the goodness of a tart!

Tart without butter

It's about a quick and easy preparation! Yes they whip all the ingredients together then it kneads quickly and you will get a soft dough that does not break and does not crumble and it's ready to spread ! Indeed without rest in the fridge you can immediately make yours Tart without butter! In this case I stuffed with blackberry jam, but you can give birth to numerous variations: you can fill the jam you prefer, replace it with Nutella or filled with chocolate. Trust me it will always be a hit! Great cold, when all the flavors have settled, not only for breakfast And snack, also for a tasty post-dinner dessert! The Tart without butter, it keeps very well for many days, preserving taste and aroma! On the contrary, the more time passes, the better it becomes!

Discover also:

Cookies without butter (only 1 dough, a thousand different flavors!)


Preparation Cooking Total
20 minutes 40 minutes 1 h


Quantity for a 24 cm mold
  • 330 g of 100% flour or rice flour + 1 teaspoon for the pastry board (or 300 g of 100% flour or rice + 30 g of unsweetened cocoa powder for a chocolate base)
  • 75 grams of sunflower oil
  • 1 whole egg
  • 2 egg yolks
  • 130 gr of granulated or cane sugar
  • 1/2 teaspoon of baking powder
  • grated zest of 1 lemon or orange
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt
  • 300 gr of jam of your choice (my blackberry jam)


How to make a tart without butter

First of all prepare the base, whipping the eggs with sugar, salt, vanilla and or grated peel for 5 minutes, in order to obtain a frothy whipped mixture.

Then add the oil slowly, always whipping.

Finally add the flour in one go and mix with a spatula. Then transfer to a pastry board and knead a little, just enough to obtain a soft ball. Set aside.

Dust a work surface with flour.

At this point, take a piece of dough, roll it out with the help of a sprinkling of flour and a rolling pin to a thickness of 4 – 5 mm.

Transfer to a tart mold, better if opening, previously oiled and floured.

Then make the pastry adhere to the mold, remove the excess edges with a rolling pin and pierce with a fork:

how to make shortcrust pastry without butter

Finally stuff with the jam always leaving 3 mm of edge.

Then with the leftover pastry, roll it out with the help of a rolling pin, cut 8 strips of 1.5 cm and add the first 4 at a distance of a few cm from each other and then on top of the others in diamond shapes.

Then remove the excess edges by pressing with a finger joining the various strips

how to make tart without butter

Finally bake in the oven at 180 degrees for about 40 – 45 minutes in the middle until golden brown.

minute more or less depends on your oven.

Finally, remove from the oven and let it cool for at least 2 hours

Here is ready Tart without butter

Tart without butter

It keeps perfectly even 5 days at room temperature!


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