Flourless Orange Pistachio and Almond Cake

Ingredients:

2 medium oranges (preferably seedless)

6 large eggs

1 1/4 cups (250g) granulated sugar

2 1/3 cups 250g almond meal

2/3 cup (100g) shelled pistachios, finely ground + extra for garnish

1 tsp baking pdr (gluten-free if necessary)

1/4 tsp salt

Powdered sugar for dusting (optional)

Orange zest or candied orange peel for garnish (optional)

 

Directions:

Place the oranges (whole and unpeeled) in a large saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 1.5–2 hours. Drain and let cool.

Once cool, cut the oranges open, remove any seeds, and blend the whole oranges (peel and pulp) into a smooth purée.

Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round springform cake tin with parchment paper.

In a large mixing bowl, beat the eggs and sugar together until light and fluffy.

Fold in the orange purée, ground almonds, ground pistachios, baking powder, and salt until well combined

Pour the batter into the prepared cake tin and smooth the top.

Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely cover with foil during the last 15 minutes.

Let the cake cool completely in the pan before transferring to a serving plate.

Dust with powdered sugar and top with extra pistachios or orange zest before serving.

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Lentil balls with tomato sauce

 Ingredients

 1 can lentils (400g/14oz), drained
75g (3oz) almond meal
1 egg
1 jar tomato puree (700g/24oz)
Parmesan cheese

 

Preparations

Preheat oven to 200C (400F).

Roughly mash lentils in a large bowl with a fork, then add almond meal and the egg. Mix and season.

3. Place tomato puree in the base of a large oven proof dish. Using a soup spoon, form the lentil mixture into small balls. Placing them in the sauce as you go.

4. Drizzle very generously with extra virgin olive oil and bake for about 20 minutes or until balls are firm and the sauce has reduced a little.

 

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Vegan Persian Love Cake

Aromatic, moist, and irresistibly beautiful, this cake is an ode to love itself. With the delicate notes of cardamom, rose, and lemon, it’s perfect for a celebration or a heartfelt treat.

Ingredients
For the cake:

1 1/2 cups almond meal

1 cup all-purpose flour 

3/4 cup granulated sugar

 1/2 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp cardamom pdr 

1/4 tsp salt  

1/2 cup coconut yogurt

1/2 cup plant-based milk (like almond or oat)

1/4 cup melted coconut oil

1 tsp rose water 

1 tsp vanilla extract 

Zest of 1 lemon

For the glaze:

1 cup powdered sugar

 2-3 tbsp lemon juice 

For garnish:

1/4 cup chopped pistachios 

Dried rose petals 

 

 Directions

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking

In a large mixing bowl, whisk together the almond meal, all-purpose flour, sugar, baking powder, baking soda, cardamom, and salt until evenly combined.

In a separate bowl, whisk together the coconut yogurt, plant-based milk, melted coconut oil, rose water, vanilla extract, and lemon zest. The mixture should be smooth and fragrant.

Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid over-mixing to ensure the cake remains light and tender.

Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing.

In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice. Add more lemon juice, a teaspoon at a time, until the glaze reaches a smooth and pourable consistency.

Carefully drizzle the glaze over the cooled cake, letting it cascade naturally down the sides. Top with chopped pistachios and a sprinkle of dried rose petals for an elegant, romantic finish.

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Express crumble tart with red berries

   

Crumble, this crispy dessert that we love to enjoy a little warm when the temperatures cool down :-) We made a tart version for even more indulgence with a crunchy shortcrust pastry to change from the classic apple crumble ! This super easy to make dessert will be perfect for a Sunday meal with the family, or as a snack, with a scoop of vanilla ice cream :-) Follow the steps of this recipe step by step 

 

Ingredients

• 1 pie crust
• 1 lb red berries (fresh or frozen)
• 2 Tbsp almond meal
• 1 Tbsp brown sugar

Crumble crust:

• 1 cup flour
• 1 cup almond meal
• 1/3 cup sugar
• 4.5 oz butter (cold)
•  
• Preparations
  

• Prepare the crumble:
  Start by mixing the flour, almond meal and sugar.
• Add the cold butter cut into small pieces and crumble the dough with your fingers.

 

 

• Spread the shortcrust pastry in a pie dish. Spread almond meal in the tart base. Cover with the red berries.
• Sprinkle with brown sugar ( more or less sugar depending on your taste, red berries are quite acidic).
  Cover with the crumble mixture.

 

• Bake in a preheated oven at 350°F (180°C) for 35 to 45 minutes depending on whether you like the crumble lightly or golden brown.
• And there you are, your crumble tart is ready! Let it cool well before eating.

 

 

Observations

How to store the crumble tart?
You can place it in the refrigerator covered with cling film and keep it for up to 5 days.

Can you freeze crumble tart?
Yes, you can freeze the crumble tart without any worries.

Can we use frozen fruit to make this tart?
Yes you can, however, defrost them and drain them well before using.

Can we use other fruits than red berries?
Don’t hesitate to vary the fruits and create your own crumble tart!

 

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Mood boosting smoothie

Ingredients 

 

½ Cup Oats 

5 Walnuts 

1 Banana 

¼ Cup Blueberries 

Almond Milk 

 

 

Preparation 

 

Place all the ingredients in a blender, except for the milk. 

Add the milk until it reaches the 1-cup level. 

Run until smooth. Serve and enjoy.

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Eggless Almond Sponge Cake

 Ingredients
Maida – 2 Cups (I use unbleached maida, can replace 1/4 cup with almond flour)
Sweetened Condensed Milk -1/2 Cup (Replace with Yogurt + 1/4 Cup Regular Sugar)
Thick Yogurt – 1 Cup
Melted Butter – From 1 Stick / 1/2 Cup
Almond Meal – 1/3 Cup 

Baking Powder – 2and1/2tsp
Regular Sugar – 1/2 Cup
Almond Extract – 2tsp (Replace with Vanilla Extract)
Baking Soda – 3/4tsp
Salt – 1/4tsp
Optional  Milk for cake batter consistency

Method

• Mix flour, baking powder, baking soda and salt in a bowl.
• Melt the butter and allow them to cool completely.
• Soak the almond meal (i use homemade almond meal Pic 1) in 1/4 cup of warm milk for a while say 10 minutes and grind them to smooth paste (its optional to grind, you can add them directly as well).
• In a wide mixing bowl add yogurt, condensed milk , almond paste, almond extract or vanilla extract and mix them all together .
• Now add melted butter  and then sugar , mix them properly.
• Now add the flour mixture in batches to the wet mixture

 You may not need electrical beater, ordinary whisk or even you can use mixie to make a pulse

• Adjust the cake batter consistency with milk if needed…
• Don’t over beat the flour with the wet ingredients.
• Now in preheated oven bake at 350 F for 22-25 minutes or until the cake tester (tooth pick) inserted at the center comes out clean .
• Now allow the cake to cool in the cake pan for 10 minutes  and then flip it  and release the pan.
• Flip the cake and allow to cool completely may take 30-40 minutes.
• Once cooled make decorations of your own.

• I have topped this egg-less almond sponge cake with mild sweetened whipped cream and blueberries and some powdered sugar over it.

 

Notes

1. Don't use too watery yogurt, if doing so adjust the other wet ingredients, though the cake texture differs.
2. Don’t make the cake batter too runny.
3. Depending on the type of flour, quantity of butter and condensed milk the texture may vary for you from the output i got.
4. Even the cake crust differs slightly because of the pan you use.
5. For strong almond taste do replace another 1/2 cup flour with almond meal.

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Persian Love Cake

 Indulge in the exotic flavors of this Persian Love Cake. A delightful blend of cardamom, pistachios, and rose water! 🌰🌸


Key Ingredients:

1 cup all-purpose flour
1/2 cup almond meal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup yogurt / curd
Zest of 1 orange
1/4 cup pistachios, chopped
Rose petals and powdered sugar for garnish

Syrup Ingredients:

1/2 cup sugar
1/2 cup water
Juice of 1 orange
1 tablespoon rose water

Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk together flour, almond meal, baking powder, salt, cardamom, and nutmeg.
In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in yogurt and orange zest.
Gradually add dry ingredients to wet ingredients. Mix until just combined. Stir in chopped pistachios.
Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes, until a toothpick comes out clean.
While the cake is baking, make the syrup: Combine sugar, water, and orange juice in a saucepan over medium heat. Simmer until sugar dissolves, then stir in rose water.
As soon as the cake is out of the oven, pour the syrup over it. Let it soak in.
Garnish with rose petals and a dusting of powdered sugar.
Serving Suggestions:

Once cooled, serve the Persian Love Cake as is or dusted with powdered sugar.
For added flavor, top with whipped cream, fresh berries, or chopped pistachios.
Pairs well with tea or coffee.

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MANGO, BADAM COCONUT LADOO

 

Ingredients  

•  2 cup Mango pulp
•  ½ cup Almond meal
•  3 cup Coconut powder
•  397 gram Condensed milk
•  50 ml Milk
•  3 tbsp Ghee 2-3 tbsp
•  ½ tsp Cardamom powder
•  1.5 cup Milk powder or homemade khoya
•  Almond and pistachio slivers
•  1 tbsp. Dried edible flower
•  
•  

• Instructions In a heavy-bottomed kadai heat ghee.

  • Add coconut and almond powder, roast for 3-4 minutes on a very low heat without it going brown.
  • Add condensed milk and combine everything.
  • If it’s too thick add a little milk.
  • Cook the mixture for a couple of minutes, then add grated khoya or milk powder.
  • Continuously keep stirring and cooking until the mixture gets thicker.
  • Now add mango pulp and mix well.
  • Keep stirring the mixture on medium heat, make sure the mixture doesn’t stick to the bottom.
  • It will take about 25-30 minutes.
  • Once the mixture gets thicker and ghee separates, switch off the heat.
  • Add cardamom powder and mix well12Transfer the mixture into another plate and let it cool completely13.Once it cools down, chill the mixture in the fridge for another couple of hours.14. Divide the mixture into equal balls, make ladoos and garnish it with almond and pistachio slivers and edible flowers.

  Notes

  These ladoos stay fresh for one week at room temperature.
  this isn't my recipe, thought all those with sweet tooth and mango fans will love this ladoos.
  

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