No I did not make up this name, but I did had a crush on this recipe. In the run up to Christmas, baking love cakes seemed quite befitting. So, here you go, bake love !
- 240g almond powder
- 135g cassonade ( light brown sugar )
- 135g vergeoise ( brown sugar from beetroot )
- 50g buckwheat flour
- 80g butter ( unsalted )
- 160g greek yogurt
- 2 eggs
- 1/4 tsp bitter almond extract
- 3/4 tsp ground nutmeg
- Start the oven at 180 C / 360 F.
- Take the butter out of the fridge about 1 hour before starting the recipe so it’s at room temperature and easier blend in.
- Mix almond powder with both cassonade and vergeoise, buckwheat flour.
- Add the butter diced in small squares. To create a crumble-like mix, rub the mix with the tip of your fingers against each other.
- Spilt the mix : 2/3 in a large bowl and keep last 1/3 aside.
- Add the greek yogurt and 2 eggs to the 2/3 in the large bowl. Then the bitter almond extract, nutmeg and pinch of salt.
- Fill the bottom of your molds with the remaining crumble texture, squeeze it before adding the rest of the dough.
- Bake for 30 minutes or so. Let it cool before removing from the molds.
- Decorate with some mascarpone, chopped pistachios, pomegranate seeds and powder sugar
Variations ( as always )
Because some ingredients were not in my pantry ( bitter almond extract and pomegranate seeds AND pistachios ) I deviated a bit… I soaked golden raisins in rum and added them to the yogurt mix.
I will give the original recipe a proper go soon when I’m better equipped and I’ve practiced my decorating skills with powder sugar!
Recipe from Yotam Ottolenghi.
If a toddler is around …
- Have her line the baking tins with paper cups
- Set aside a bit of flour / almond powder to mix with butter with her fingers
- Have her taste the almond powder
- Have her help you decorating the cakes once they are cold … I wish I could say my son helped me… but no, I was on my own, and not drunk. My only mitigating circumstances was to have my 2 month old wrapped around my waist.