5/29/2018

Apple Gingerbread Tart

My lovely French friend sent me some some French cookery magazines, and this tart was in one of them. The gingerbread isn't like our Parkin, it's a 'Pain d'épices', a spice cake. There's a recipe for one here https://www.telegraph.co.uk/foodanddrink/recipes/10695184/Pain-depices-recipe.html
I love trying out new recipes with apples, and this tart was very different from the usual apple pie.
You could buy a gingerbread loaf and crumble it.

2 packs puff pastry, 6-8 apples [I used Gala], 8 slices gingerbread, 50g butter, 50g sugar, 1 egg yolk, cinnamon

Preheat oven 200C/gas6          you need a tart tin

Roll out with of the packs of pastry and line the tin. Prick all over with a fork.
Crumble the gingerbread and sprinkle over the pastry. Peel the apples and cut into quarters. Put these onto the gingerbread.
Cut the butter into pieces and put these in between the apple quarters. Sprinkle with sugar and cinnamon and cover with the second puff pastry. Make sure you press the edges firmly together. Brush with the beaten egg yolk.
Bake for 25 mins.


Ginger and apples go well together, and the gingerbread gives this tart an extra texture and flavour. My son didn't like it, so it's not to everyone's taste! I liked the unusual flavours and the textures of the pastry, gingerbread and soft apple. I cooked mine for an extra 10 mins as the apples weren't cooked.


5/14/2018

Rhubarb and Yoghurt Cake

I love rhubarb, but sadly can't seem to find any in my local supermarkets. However, I did find some this weekend at a local market. This cake is so easy to make, and it's a change from the usual rhubarb crumble or tart.

150g rhubarb, 70g Greek yoghurt, 60g ground almonds, 190g sr flour, 2 eggs, 130g margarine or butter and 130g caster sugar.

Preheat oven 180C/gas4           Grease and line a 20cm cake tin

Put all the ingredients in a food processor and blitz till smooth.
Wash and chop the rhubarb into chunks, then add to the batter with a spatula.
Bake for 35-40 mins till golden and firm.


A simple cake with a soft, moist texture. Good contrast between the cake and the tart rhubarb. It makes a good dessert too with some cream or vanilla ice cream.