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Monthly Archives: August 2014

Italian Lemon & Almond Puff Cake

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jams'n'pans lemon sorrento almond amaretti cakeIf you love a cake that is infused with the taste of Lemon & Almond this is for you !

a beautiful moist cake of lemon, flaked and ground almonds, almond liquer and then the puffiness of baked amaretti biscuits inside , and decorated with on top.. and indeed happiness is homemade, especially in this case.  A beautiful classic cake, just perfect with afternoon Tea..



Italian Sorrento Lemon, Almond,Amaretti Puff Cake

200g soft unsalted butter

200g caster sugar

3 medium eggs…beaten

finely grated zest and juice of 1 large Sorrento lemon…or two regular lemons..

180g ground almonds

20g Flaked almonds

1 teaspoon vanilla paste

some lemon essence..about 1/4 teaspoon

2 teaspoons baking powder + approx. 3 tablespoons Self Raising flour..

3 teaspoons Amaretti Liquer  optional..or almond essence..

Amaretti biscuits to put in the cake and on top..

Have ready a 20cm loose-bottomed cake tin about 5cm deep. Preheat the oven to 190C/170C fan/375F/gas 5 and butter the cake tin.

Mix all the ingredients together , reserving the biscuits, until thick and creamy..
Pour half the mix into the prepared tin and then arrange the biscuits around the edge ,in a circle..and then cover with the remaining batter
during cooking the biscuits puff up and become lovely and chewy..
Cook in oven for about 40 minutes or until golden and the skewer test show the cake is done..
Remove from oven, let cool , after 10 minutes remove from tin and place on cake rack to cool further..
To serve add extra amaretti biscuits around the top after dusting the surface with sprinkled icing sugar..

Custard ,Coconut and Passion fruit Marshmallow Biscuits

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jams'n'pans passion mallowCustard Coconut biscuits with passionfruit marshmallow tops

60ml passionfruit pulp  could easily be a different fruit
165g caster sugar
80ml hot water
3 teaspoons gelatine powder..I used 1 small sachet Dr.Oetker gelatine
2 soupspoons cold water
Butter or grease a 12 holed half round silicon mould..
in a small saucepan heat the fruit pulp,sugar and hot water ..just till the sugar is dissolved.. remove from heat
in a small cup dissolve the gelatine with cold water.. then mix into the warm sugar/fruit mix till dissolved also. Then put this mixture into a bowl and leave to cool to room temperature..
Now with an electric whisk, mix at high speed , with a few drops of colouring , for about 7- 9 minutes..
Now fill the moulds and smooth the surface..  leave to set.. I did put mine in the fridge overnight..
Any biscuit recipe can be used if you have a favourite
Preheat oven 180oC..
but this is
60g soft butter creamed together with 55g caster sugar,then add  1 egg, 150g Plain flour, vanilla paste, 2 teaspoons custard powder and 10g dessicated coconut to come together to make a pastry
roll out between two sheets greaseproof/baking parchment and then chill in the fridge for about an hour..This is a very very soft pastry and needs to be well chilled and worked with quickly
remove and cut circles that will match the size of your half round marshmallows..put on baking tray
cook for about 10 to 12 minutes or till just starting to go golden..
remove and cool on a cake rack..
remove marshmallows carefully..and this can be on biscuits and drizzle with melted chocolate..
This recipe is adapted and changed from a French Book/Magazine