Tag: Almond

Cherry Frangipane Tart…

Frangipane is one of our favourite cakes, anything almond and I am there stuffing my face.

You can use any fruit and jam you like in this dish, we have done apricot, plum and raspberry too but cherry is our favourite.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Cherry stoner, this saves so much time and faff, and less mess.
  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Oven proof dishes, these get used for pies, casseroles for one, shepherds pie for one and much more.

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Thank you.

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Cherry Frangipane Tart

INGREDIENTS:

  • 45g oatbran
  • ½ tablespoon sweetener
  • ¼ teaspoon baking powder
  • 1 egg
  • 1 teaspoon almond extract
  • 3g ground almonds
  • 1 tablespoon no added sugar cherry jam
  • 3 heaped tablespoons fat free greek yogurt
  • 1 sheet filo pastry
  • 20g cherries, stoned and halved
  • 3g flaked almonds (Optional)
  • You will also need another teaspoon of sweetener and a beaten egg

METHOD:

  1. Preheat oven 180°C.
  2. Add the oatbran, sweetener, baking powder and ground almonds to a bowl and give a quick mix.
  3. In a cup whisk the egg and almond extract until pale, add the yogurt and whisk together.
  4. Stir the egg mixture into the oatbran mixture until well combined.
  5. Leave to soak for a few minutes while you get the tart ready.
  6. Grease an oven proof dish and cut 2 thin rectangle pieces of baking paper and cross them over each other in the dish, this will act as hoist to remove the tart from the dish without breaking the pastry as you try and get the tart out.
  7. Cut the sheet of filo pastry into 4 squares and lay 1 piece into the dish, brush a little of the beaten egg all over the pastry sheet (don’t make it too wet), sprinkle a tiny amount of sweetener over, add another piece of the pastry over the top at a different angle and again brush a small amount of egg over and sprinkle a little sweetener, repeat this step until all 4 pieces of the pastry are in the dish.
  8. Add the jam to the tart base and pour over the oat mixture.
  9. Top with the cherry halves and the flaked almonds (if using).
  10. Bake in the oven for 25 minutes or until the pastry and the oat topping is golden brown and a knife comes out clean when inserted into the cake.
  11. Can be enjoyed hot or cold.
  12. Serve with custard, cream or ice-cream for an indulgent pudding.

Hickmans Slim Kitchen

Cherry & Almond Fruit Wheat Cakes…

Cherry & Almond Fruit Wheat Cake

INGREDIENTS:

  • 45g cherry fruit wheats
  • 1 egg
  • 2 teaspoons sweetener
  • ¼ teaspoon baking powder
  • 1 heaped tablespoon fat free greek yogurt
  • 1 teaspoon almond extract
  • 25g glace cherries, halved
  • 2 teaspoons no added sugar cherry jam

METHOD:

  1. Preheat oven 180°C fan.
  2. Blitz the fruit wheats in a blender, (don’t worry about the lumps of the fruit as that adds to the recipe keeping them chunky) and tip into a mixing bowl.
  3. Add the sweetener, baking powder and cherries and give a little stir.
  4. Whisk the egg and almond until pale, stir in the yogurt and pour into the wheat mixture.
  5. Give a really good mix and leave the mixture to stand for 5 minutes.
  6. The batter should go puffy and airated.
  7. Tip half your mixture into an oven proof dish and add the jam in the centre, top with the remaining mixture and bake in the oven for 25 – 30 minutes until golden on top and a knife comes out clean (you may get a bit of jam on there but as long as you see no wet cake batter then its cooked).
  8. Enjoy fresh from the oven or cold.

Hickmans Slim Kitchen

Plum & Almond Flapjacks…

Plum & Almond Flapjacks

INGREDIENTS:

  • 45g Jordan’s no sugar muesli
  • 2 teaspoons sweetener
  • 1 teaspoon almond extract
  • Small finely grated carrot or apple
  • 1 small egg
  • Small plum, sliced
  • 3g flaked almonds

METHOD:

  1. Preheat oven to 180°C fan and line a baking tray with grease-proof paper.
  2. Mix together the almond extract, sweetener, carrot/apple and muesli in a bowl.
  3. Whisk the egg and gradually add the egg to the muesli mixture a little at a time mixing as you go. You only need enough to bind the mixture together.
  4. Line a baking tray with baking paper and spoon half the mixture into the tray packing it down nice and tight.
  5. Lay the plum slices over the top, leaving a little gap from the edges to prevent too much leakage.
  6. Spoon the remaining muesli mixture over the top and pack down gently making sure the edges are well sealed.
  7. Sprinkle over the flaked almonds.
  8. Bake in the oven for 15-20 minutes until golden.
  9. Either enjoy fresh from the oven or allow to cool and set in the fridge.

Hickmans Slim Kitchen

Cherry Bakewell Dinky Donuts…

Cherry Bakewell Dinky Donuts

INGREDIENTS:

  • 45g oatbran
  • ½ tablespoon sweetener
  • ¼ teaspoon baking powder
  • 1 egg
  • 25ml whole milk
  • 1 teaspoon almond extract

For the topping:

METHOD:

  1. Preheat your donut machine (or follow any instructions your machine provides).
  2. Add the dry ingredients to a bowl and give a quick mix.
  3. In another bowl whisk the egg and almond until pale, add the milk and give a quick mix.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Once the donut machine is heated add a few spoonful’s into each cavity and cook for 4-5 minutes (you may need to experiment here or follow instructions from your machine as they will all vary).
  7. Keep cooking your batter in batches being sure not to over fill to prevent leaking out the sides and wasted mixture.
  8. Slightly warm the jam with a little water so its runnier, goes further and easier to dip.
  9. As you take the donuts out the machine quickly dip them into the ground almonds so it sticks while they are still hot.
  10. Dip into the jam and serve alongside some fruit or enjoy as a pudding or even along side a cuppa.

NOTES:

  • Alternatively you can use a silicone donut mould and bake in the oven at 180 fan for around 20 minutes, you may need to keep an eye as this is just an estimate time as I have only ever done them in a machine.

Hickmans Slim Kitchen

Cherry Bakewell Flapjacks…

Cherry Bakewell Flapjacks

INGREDIENTS:

  • 45g Jordan’s no sugar muesli
  • 2 teaspoons sweetener
  • 1 teaspoon almond extract
  • 1 small egg
  • Small finely grated carrot or apple
  • 1 tablespoon Cherry conserve or no added sugar cherry jam

METHOD:

  1. Preheat oven to 180°C fan and line a baking tray with grease-proof paper.
  2. Mix together the almond, sweetener, carrot/apple and muesli in a bowl.
  3. Whisk the egg and gradually add the egg to the muesli mixture a little at a time mixing as you go. You only need enough to bind the mixture together.
  4. Line a baking tray with baking paper and spoon half the mixture into the tray packing it down nice and tight.
  5. Add the cherry conserve over the top, leaving a little gap from the edges to prevent too much leakage.
  6. Spoon the remaining muesli mixture over the top and pack down gently making sure the edges are well sealed.
  7. Bake in the oven for 15-20 minutes until golden.
  8. Either enjoy fresh from the oven or allow to cool and set in the fridge.

Hickmans Slim Kitchen
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