Tag: cake

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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Calza della Befana Cake Without Gluten and Lactose with Sweets – Gordon Ramsay’s version

Calza della Befana Cake Without Gluten and Lactose with Sweets


Family, today one for you gluten-free Epiphany cake in the shape of a sock to make with the children and decorate with lots candies colored, Chocolates, pieces of Nougat, all the sweets you would put in the classic stocking of the Befana. This cake should be eaten all together starting with desserts and getting some very good ones cocoa biscuits and to cinnamon to soak in milk or cappuccino!

This cake / cookie is also without butter, milk is derivatives, why I use a seed oil.

I chose the sunflower one, but you can put a vegetable oil What do you prefer.

This Befana cake does not need large tools other than a bowl and whisk with a little elbow grease!

If you prefer you can knead with a robot, a planetary or an electric mixer, following the recipe procedure.

The pan you see me using is rectangular in size 30 × 26 cm.

For the indicated dose and pan, you can print this image, tread it on parchment paper and cut it out.

Savory pie with zucchini and salmon – Gordon Ramsay’s version

Savory pie with zucchini and salmon recipe by Creativa in the kitchen


Savory pie with zucchini and salmon recipe by Creativa in the kitchen

There salty pie with zucchini and salmon is a delicious and colorful savory pie to eat cold, easy to prepare and perfect for any occasion!

Its colors, the different textures and its particularly fresh flavor will capture any palate, even the most demanding. Are you curious? Well, let's prepare it together!

Difficulty: average

Cooking: 40 minutes

Preparation: 20 minutes

Flat cost: medium

Doses: 8 people

INGREDIENTS FOR 8 PEOPLE

TOOLS USED

• kitchen mandolin,

• colander,

• 26 cm diameter baking pan

• large plate,

• greaseproof paper,

• kitchen brush,

• various containers,

• various cutlery.

HOW TO PREPARE THE SALTED ZUCCHINI AND SALMON CAKE

• Wash, clean and grate the courgettes with the mandolin. Transfer them to the colander, add the spoon full of fine salt and mix. Let them rest for about 30 minutes, in the meantime it will drain their vegetation water.

Savory pie with zucchini and salmon recipe by Creativa in the kitchen

• After the necessary time, press with a spoon and continue to squeeze with your hands, until a little vegetation water comes out.

• In a large dish add the courgettes, eggs, parmesan, pepper and mix until a creamy and soft mixture is obtained.

Savory pie with zucchini and salmon recipe by Creativa in the kitchen

• Add the spoonful of flour and mix well.

Savory pie with zucchini and salmon recipe by Creativa in the kitchen

• Oil the base of the pan and brush using a kitchen brush, place a sheet of parchment paper on top and let it adhere to the inside of the pan. Sprinkle the base with breadcrumbs and add a drizzle of olive oil.

Savory pie with zucchini and salmon recipe by Creativa in the kitchen

• Pour the zucchini mixture inside and level.

Savory pie with zucchini and salmon recipe by Creativa in the kitchen

• Bake in a preheated static oven and bake at 180 ° C for 40 minutes, or in a ventilated oven at 170 ° C for 40 minutes or until golden.

Savory pie with zucchini and salmon recipe by Creativa in the kitchen

• Remove from the oven and allow to cool completely. Transfer to a serving dish.

Savory pie with zucchini and salmon recipe by Creativa in the kitchen

Meanwhile, prepare the cream

• In a large dish, crumble the ricotta until it becomes a cream and add the saffron, stir until the cream is yellow. I did not add the salt because the addition of the salmon adjusts the flavor, but you can add it if you want.

• Take your zucchini base and at this point you can fill it with the ricotta and saffron cream.

Savory pie with zucchini and salmon recipe by Creativa in the kitchen

At this point your zucchini and salmon savory pie is ready to be decorated.

• Cut the salmon slices into strips, roll them up to form small roses and arrange them on the savory pie. Also add the pieces that will remain.

Savory pie with zucchini and salmon recipe by Creativa in the kitchen

• Add a sprinkle of pepper, grated lemon zest (untreated), chopped parsley and sesame seeds.

Savory pie with zucchini and salmon recipe by Creativa in the kitchen

• Your zucchini and salmon savory pie is ready to be served and enjoyed.

• I did not add salt to the zucchini mixture because they are already salty and I added the Parmesan. Me if you prefer, you can add it

• By greasing the pan before putting on the parchment paper, it will avoid moving when you pour the dough on it.

• You can keep in the fridge (for up to one day) and take out 30 minutes before serving.

• This cake should be eaten cold!

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