Eggless Almond and Cashew Cake

June 7, 2020 / Lyn Jones / 0 Comments

 A perfect light and sweet dessert as a tea-time snack or just after a delicious dinner.
Servings: 4

  • 1/2 Cup Maida (fine, low protein wheat flour)
  • 1/4 cup cashew powder (grind cashews in a mixer)
  • 1/4 cup almond powder
  • 1/4 cup sugar
  • 3 tsp Ghee
  • A pinch of cardamom powder
  • 1/2 cup milk
  • A pinch of coconut (dry), grated
  • 1/4 tsp bicarb
  • 1/2 tsp BP

    1.Preheat the oven to 350 degree F.

  • 2.Grease the baking pan and apply some ghee. Use parchment or wax paper to cover the bottom and sides of the pan and keep it aside.
  • 3.Take a bowl and mix cashew powder, almond powder, maida, baking soda, baking powder and cardamom powder.
  • 4.In another bowl, add ghee and whisk till its fluffy (should take less than a minute). Add sugar and blend again.
  • 5.Mix the contents of the two bowls and transfer them to a pan. Add a pinch of maida to grated coconut and and sprinkle it on top.
  • 6.Bake for 20 to 25 minutes and broil for less than a minute.
  • 7.Serve.

HONEY VANILLA ICE CREAM – two versions

July 3, 2016 / Lyn Jones / 0 Comments

#1

3 eggs
½ cup honey
2 cups milk
2 cups cream
2 tsp vanilla

  1. Beat eggs and milk together in a large saucepan. Add honey.
  1. Cook over low heat stirring constantly until thickened. ( approx. 10 mins). Mixture should smoothly coat the spoon.
  1. Cool. Add cream and vanilla. Refrigerate overnight.

 

#2
1 ½ tsp unflavoured gelatin
 1/3 cup cold water
2/3 cup sugar
3 Tab honey
2 ½ cup heavy cream, chilled and lightly whipped
4 tsp pure vanilla extract
bowl of ice water

  1. In a small bowl, soften gelatin in 3 tablespoons cold water for 5 minutes.
  1. In a small saucepan: combine sugar, honey & remaining water. Bring to a boil, stirring, and simmer, stirring, until sugar is dissolved. Add gelatin mixture and stir until gelatin is dissolved. Transfer mixture to a metal bowl set in a bowl of ice water and stir until cool.
  1. Add 1 ½ cups of cream, stir until cold and with an electric mixer beat until thickened and almost double in volume.
  1. Stir in vanilla and fold in remaining cream, lightly whipped.
  1. Transfer to an ice cream freezer and freeze according to directions.