Tag: whole nutmeg

Salted pumpkin plumcake – Recipes on the fly – Gordon Ramsay’s version

salty pumpkin plumcake

The salty pumpkin plumcake is a fluffy and tasty quick and easy autumn cake. Prepared with so much good seasonal pumpkin And extra virgin olive oil, this delicious plum cake it is great for any occasion.

It can be served both as an appetizer with cold cuts or as an accompaniment instead of bread. Perfect for a savory snack or to serve for an aperitif.

It is also ideal to take to school for a healthy breakfast or to the office for a lunch break.

salty pumpkin plumcake
salty pumpkin plumcake

Prepare the salty pumpkin plumcake it's really quick and easy. The only thing to do in advance is to steam the pumpkin, so that it maintains its properties and retains all the flavor of the vegetable.

About the pumpkin quality to be preferred for this recipe is quite indifferent, a bit of all are fine. The important thing is that it is fresh and tasty. Pumpkin will give your delicious salty plumcake a nice look golden color, as well as an excellent delicate flavor.

Let's find out now how to prepare this tasty recipe.

salty pumpkin plumcake

Before baking yours pumpkin plumcake you can decorate it with pumpkin seeds or with the mix of seeds for salads.

Regarding the cheese cubes to add at the end of preparation you can choose between gruyere, provola, or caciotta. However, opt for cheeses with a delicate taste so as not to cover the flavors too much.

The salty plumcake keeps well for a couple of days.

salty pumpkin plumcake
Salted pumpkin plumcake

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Coconut and apple pie (soft, butter-free, light and gluten-free!) – Gordon Ramsay’s version

Coconut and apple pie

There Coconut and apple pie it's a sweet greedy a halfway between a coconut cake and an apple cake but more light And less fat! Made with base from coconut flour And rice flour, without butter And yogurt which makes it very soft; and theaddition of apples in the dough and on the surface, which give a fruity taste it's a moist consistency amazing! To complete the dessert, when it is still hot, a drizzle of honey and coconut flour who give a caramelized topping : tasting poetry!

Coconut and apple pie

It is also a super easy prep! You need them just 5 minutes to make the dough, decorate the surface with apple slices! Once out of the oven you will hear the intoxicated perfume that will come confirmed by tasting divine! Trust me, it will become one of yours autumn and winter cakes favorite! I served it with the Vitasnella sap with coconut water with a crazy flavor, perfectly in tune with the cake. Refreshing and regenerating: a real treat! Excellent not only for Breakfast and start your day with taste and energy, but for one snack with fruit or a post meal desserts! Maybe with the addition of a scoop of ice cream or custard that also give the touch of creaminess!

Discover also:

Coconut biscuits (2 ingredients, very easy and delicious to melt in your mouth!)

Coconut and apple cake recipe


Preparation Cooking Total
15 minutes 35 minutes 50 minutes


Quantity for 6 people one pan 24 x 24
  • 130 grams of rice flour (which you can replace with 100's flour)
  • 70 gr of coconut flour (rapé coconut) + 2 teaspoons to complete
  • 2 large eggs
  • 50ml coconut oil (which you can substitute with seed oil)
  • 200 grams of 0% fat Greek yogurt (which you can replace with classic Greek yogurt or 160 grams of white yogurt)
  • 5 – 6 small apples (4 – 5 apples for decoration, 1 for the inside)
  • 150 grams of brown sugar + 1 teaspoon to complete
  • 1 sachet of baking powder
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of honey (for brushing)


How to make apple and coconut cake

First of all, prepare the APPLE CAKE dough

following the ingredients you find here, but the link procedure! the doses are identical!

Once the apples have been peeled, cut one into very small pieces and add it to the dough, mixing well.

cut the rest of the apples in half first and cut each apple half into thin slices without breaking up the order! thus making 9 piles.

Then pour the mixture into a baking tray lined with baking paper and add the piles of apples as in the drawing:

how to make coconut and apple pie

Finally bake in a static oven at 180 ° for about 35 – 40 minutes, the time it is dry with the toothpick test!

Then, when it is still hot, brush with honey and add the coconut flour to the surface!

Yours is ready Coconut and apple pie!

coconut and apple pie

serve with your refreshment Vitasnella sap with coconut water! You will feel what goodness!

You can perfectly store at room temperature 3 – 4 days better if in a cake bell.

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Stuffed brioches for breakfast Quick and easy recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Stuffed brioches for breakfast: here is a perfect recipe for an Italian breakfast. Brioche and cappuccino is the best way to start the day. The dough of these brioches is not peeled, it is a perfect brioche bread to fill, it does not create too much crumb and remains very soft. If there are any brioches left over, I recommend freezing them and then baking them if necessary. For other breakfast desserts click here.

INGREDIENTS for 10 stuffed croissants

  • 500 grams of flour 0 (Manitoba)
  • 125 gr of butter at temp. environment
  • 75 grams of sugar
  • 125 grams of whole eggs
  • 125 grams of milk
  • 20 gr of brewer's yeast
  • 0.10 gr of salt
  • 1 sachet of vanillin


Croissants for breakfast

For the filling of these brioches we can opt for a custard, or for the sweet tooth you can use Nutella, or your favorite jam.

If you prefer custard then you have to prepare it first of all. To prepare the custard (click on this link). Put the cream aside and proceed with the brioches dough.

HOW TO PREPARE Filled Brioches for breakfast:

Dissolve the yeast in the milk at room temperature (1) use the mixer with the hook and mix adding the yeast dissolved in the milk to the flour, mix and then add the eggs (the eggs should be weighed are about 2 and a half eggs, to remove half egg you have to beat them first and then remove them until you reach the right weight), continue to knead until the dough is well strung then add the butter at room temperature (a few pieces at a time). Once all the butter has been incorporated, form a loaf and leave to rise in a bowl, covering with cling film, until doubled in volume.

Divide the dough into 10 parts, roll it into a ball and roll out the dough on a lightly floured surface, forming ovals of about 15 × 7 cm. We make with custard and sour cherries in syrup (or with the chosen filling) leaving a few centimeters empty at the edges.

We fold the flaps of the longer sides inwards and wrap starting from the small side. we wrap the brioche on itself and put the closure down so that it does not open during cooking. Place the saccottini thus obtained on a baking sheet lined with parchment paper and let them rise for at least 2 hours.

After the second leavening, brush the surface with water and honey mixed together (a teaspoon of honey dissolved in 3 tablespoons of warm water). Let's add the sugars. Or we avoid this operation and at the end of cooking sprinkle with icing sugar. We bake at 180 degrees for 20 minutes.

Let's take it out of the oven, let it cool and your brioches filled for breakfast are ready. Enjoy your meal!

Stuffed brioche for breakfast

Stuffed brioche for breakfast "style =" width: 640px;

Enjoy your meal!


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