Lemon And Almond Cake

I simply love this cake. So, light, lemony and nutty! I baked the cake with prepared paper cases instead of the spring-form tin. This is a great recipe and it is adapted from the Tessa Kiros cookbook, Twelve. I'm a huge fan of hers and you'll see many recipes from her books throughout these couple of months or maybe years?

Lemon And Almond Cake

Ingredients

125 g (4 1/2 oz) Butter, slightly softened
125 g (4 1/2 oz) Caster (Superfine) Sugar
3 Eggs, separated
125 g (4 1/2 oz) Almonds, finely ground
60 g (2 1/4 oz) Plain (All-Purpose) Flour
1 tsp Baking Powder
Juice of 2 Small Lemons
Grated (Yellow) Zest Of 2 Small Lemons
Icing (Confectioners') Sugar, to serve

Method

Preheat the oven to 180˚C (350˚F). Whip the butter in a bowl with the sugar until it is creamy. Add the egg yolks, one by one, and mix well between each addition. Whisk in the almonds, the sifted flour and the baking powder. Add the lemon juice, the grated zest and whisk together. In a separate bowl whip the egg whites to soft peaks and fold them into the batter.

Butter and flour a 20 cm (8inch) spring-form cake tin. Scrape the batter into the cake tin. Bake in the preheated oven for 30-40 minutes, until the top is lightly golden, and a skewer inserted comes out clean. Let it cool slightly before opening the side of the cake tin.

Serve warm or at room temperature, dusted with icing sugar.

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W

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