Moelleux aux Framboises

-
I haven't done much baking lately. Been too hot, and not much fun baking for one! Friends coming for tea so decided to make something my friend in France used to make - a raspberry moelleux. The word moelleux means smooth or creamy, but it's used as a type of dessert too.

You need: 180g sr flour, 1 tspn baking powder, 400g raspberries, 160g caster sugar, 1 small pot natural yoghurt ,3 eggs, 100ml vegetable oil, icing sugar

Preheat oven 180C/gas4                  Grease a 20cm square tin well and line base.

Beat the eggs and sugar together till fluffy. Add the yoghurt and oil and mix in. Fold in the flour and baking powder gently. Spoon into the tin and cover with the raspberries. Press them down gently with the back of a spoon. Bake for 25 mins. Mark the cake into slices then cool on a wire rack. Dust with icing sugar.


The 'cake' is lovely and soft; the centre is smooth and a good contrast to the raspberries. Makes a good dessert with ice cream or a delicious cake with a cuppa.

Comments

Phil in the Kitchen said…
I'm very fond of a moelleux, especially for dessert, and there are some fine raspberries available at the moment so this is just right. I totally agree that it's been too hot to bake but it's great to bake for friends. The problem I have is that every friend around here refuses to eat cake these days because they're on some kind of health routine or diet.
13/8/18 3:42 pm
Snowy said…
That’s sad Phil. One piece of cake won’t do much damage to a diet, but it will give a lot of pleasure!
13/8/18 11:20 pm
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Read more

Carrot Cake Muffins

-
Image
 I’m a great muffin fan and have adapted my basic recipe, given to me by an American friend, many times. This is my latest idea. I made the muffins and was asked by a friend if I could make some for a party with the icing you usually get on a carrot cake.  280g plain flour, 1 tbsps baking powder, 1 tspn mixed spice, pinch salt, 115g soft dark brown sugar, 200g grated carrot, 50g chopped pecans or walnuts, 50g sultanas, 2 eggs, 175ml milk, 6 tbsps sunflower oil Optional: icing - 75g soft cream cheese, 49g butter and 35g icing sugar, sprigs of orange zest Preheat oven 200C/gas6. Grease a muffin tin or use muffin cases. Sift together the flour, baking powder and spice. Add carrots, sugar walnuts and sultanas and stir together. In a jug add the milk, oil and beaten eggs. Mix well. Make a well in flour mix and add milk mixture. Stir gently till just mixed. Don’t over mix or muffins will be heavy. Soon into the muffin tin - I use an ice cream scoop. Bake for 20 mins till risen. Cool...
Read more

Bakewell Pudding (or maybe not!)

-
Image
  I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5        ...
Read more