Donnerstag, 21. Februar 2008

banana chocolate blondies, cake, clafoutis aux framboises

I tried out the banana chocolate blondies by Carla and they were so good, though I usually don't like bananas in baked goods. I made some changes about the recipe (I had no soy yoghurt) but it worked really good and the dough was perfect and the combination of bananas, cinnamon and chocolate chips, too! (in contrast to my crappy picture)

At our school we have the "tradition" to bring a cake to the "Tutorenstunde". "Tutorenstunde" is the lesson we have with the teacher of our first major subject called "Tutor" (my first major subject is French, the second English). Every wednesday we have this lesson where we discuss things like going to a trip (this June to Paris), which book we will read next or things about the "Abitur" (A-levels) or stuff like that. And to have something like a cosy atmosphere each lesson a student has to bring along a cake. This week was my turn and I made a lemon cake with icing and sugar streusel. As you can barely see at the picture I coloured the dough in different colours (blue, yellow, green and red), I wasn't able to make an inside shot. I love making cakes for my classmates, because they are always surprised ("How did you do that, I mean baking without eggs?"). My last cake was a mulled wine cake, the recipe is only in my German blog, but if anyone is interested and doesn't understand German ask me, and I'll translate it. So here's the picture of my lemon cake

And last but not least, my clafoutis aux framboises recipe I made up today. The original recipe is from my mother, but I made so many changes, that it's something totally different. I wanted it to be glutenfree and low in fat.
The recipe:

Clafoutis aux framboises:
1 level tablespoons potato starch (any other kind will work too I think)
1 tablespoon cocoa
125 ml soy milk (or any other non dairy milk)
60 g sugar
1 tablespoon vanilla sugar
a pinch of salt
40 g ground hazelnuts
1 teaspoon baking powder
100 g (fresh or frozen) raspberries
Spray a baking dish with non stick spray (or use margarine as I did) and distribute the raspberries in the dish. Mix the dry ingredients, add the soy milk and pour it quickly over the raspberries. Preheat the oven to about 329° F and bake it for about 50 minutes (I can't tell when my brother took it out of the oven, but I think 50 minutes might be OK)

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