cakes 50 salted or sweeted recipes cakes to invite simply from appetizers to dinners
salt... Smoked salmon madeleines 4_ Small leek custard 6_ Flan with eggplan 7_ Fish croquette with chives 8_ Cheese muffins 10_ Small red pepper cakes 11_ Carrot cake 12_ Bell pepper and zucchini cake 14_
summary
Zucchini and pine nuts cake 15_ Cake with broccoli 16_ Olive cake with tomato coulis 17_ Cake with goat cheese and zucchini 18_ Ham cake with peppers 19_ Cheesecake with gorgonzola and truffle 20_ Zucchini flan with mint 22_ Sorrel salmon terrine 23_
2
mini Green tea madeleines 24_ Rosemary honey madeleines 26_ Lime madeleines 27_
... and sweet
Lemon-poppy cupcakes 28_ Cupcake with orange blossom 29_ Lemon fondant 30_ Small pear cakes 32_ Minicakes with jellied heart 33_
maxi
Small lemon cakes 34_ Small orange cake 35_
Cherries and fromage frais terrine 48_
Moist cake with walnuts 36_
Grapefruit cake 50_
Fresh grape moist cake 37_
Orange cake 51_
Mini cakes gingerbread way 38_
Green tea cake 52_
Blackcurrant gingerbread 39_
Cocoa and pistachio marble cake 53_
Hazelnut muffins 40_
Chocolate-chestnut cake 54_
Rhubarb muffins 41_
Ginger cake and chocolate 55_
Corsican minifiadones 42_
Orange gingerbread 56_
Financier honey 44_
Gingerbread pudding 57_
Hazelnut and chicory financier 45_
Cheese cake 58_
Financier green tea 46_
Cheese cake with speculoos 59_
Financier pink pralines 47_
Cheese cake with lemon 60_ Cheese cake with orange 61_
summary 3
4
100 g flour 4 eggs 40 g butter 1 petit-suisse 5 cl milk 1/2 sachet of
baking powder
2 slices of smoked salmon 1 tbsp cumin Salt and pepper
For 4 people Preparation 35 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_MARIELLE GAULT
Smoked salmon madeleines 1. Melt the butter in a small heavy saucepan. Beat the eggs with the melted butter cooled and 1 petit-suisse. Add the flour and baking powder.
Mix
well.
Add
the
milk
and
keep
mixing to obtain a smooth paste. 2. Preheat the oven to 210째C (th.7). Cut the salmon slices into small cubes. Add them to the dough. Season with cumin, salt and pepper, if needed. 3. Pour into madelein pans and bake for 15 minutes. Enjoy warm or cold.
5
1. Remove the roots and ends of green leeks. them
Cut
them
lengthwise
into and
chunks, then
wash
slice them
thoroughly. Steam them for 20 minutes. 2. Use a fork to mash the ricotta with the cream and eggs. Salt and pepper and stir in the parmesan and leeks.
Small leek custard 4 leeks
3. Preheat the oven to 210째C (th.7).
8 thin slices of bacon
Butter 4 ramekins and fill them with the
3 eggs
leeks mixture. Bake for 20 min. Let
200 g of ricotta
stand for 10 min. in the oven turned
10 cl of single cream
off.
40 g of grated parmesan 20 g butter Salt and pepper
For 4 people Preparation 30 min Cooking time 40 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
6
4.
Roast
the
bacon
in
a
non-stick
skillet. Sponge on absorbent paper. 5. Turn out the custard, spread over the crispy bacon and serve immediately.
For 4 people Preparation 35 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH 2 eggplants 2 onions 2 cloves garlic 10 cl of cream 3 eggs 2 tbsp. olive oil + 1 tbsp. for the ramekins Salt and pepper
Flan with eggplan 1. Coat
with
oil
the
4
ramekins.
Preheat oven th. 7 (210°C). Remove the ends of the eggplant, remove strips of
the skin and cut the
flesh into small dice. Peel and press garlic. 2. Heat in a saucepan the oil and sauté all the vegetables quickly, stirring often. Drain and mix them for puree. Add the cream and eggs. Add salt and pepper. 3.
Divide
the
mixture
into
the
ramekins and bake for 20 min. Let cool, turn out and serve with a fresh tomato coulis.
7
1. Peel and chop onions and garlic. Heat 2 tbsp. of olive oil in the skillet, add the chopped and cook without browning. 2. Rinse and chop the chives. Remove the crust from bread. Take warm the milk, pour
500 g whiting fillet
over the bread and crush it with a fork. Chop
2 onions
the flesh of the fish.
2 cloves garlic 1 bunch of chives
3. Combine in a bowl the fish, chopped onion
1 egg
and garlic, bread crumbs, chives, egg, salt
10 cl milk
and
100 g of bread
pepper.
Mix
with
a
fork.
Divide
the
Fish mixture into 8 portions.
4.
Put
flour
on
your
fingertips,
shape
8
croquettes and roll them in the breadcrumbs. Pour the remaining oil in a frying pan and heat it over medium heat. Place the croquettes, let them brown for 3 minutes on one side and 2 minutes on the other. Drain, pat dry and salt them. Serve immediately.
For 4 people Preparation 20 min Cooking time 10 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1 tbsp. flour 2 tbsp. bread crumbs 10 cl of olive oil Salt and pepper
croquette with chives
one more recipe Whiting in spices shell. Sprinkle 4 whiting fillets with salt, pepper and 2 tbsp. of allspice. Turn them successively in 2 tbsp. of flour, then in 2 beaten eggs to omelet with 1 tbsp. of chopped cilantro. Finish by rolling the fillets in 6 tbsp. of bread crumbs. Cook the breaded fish in a pan with 50 g of butter for 5 min. on each side. Serve hot with a green salad dressed with allspice vinaigrette.
8
9
For 4 people Preparation 15 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. In a food processor, reduce 150 g sbrinz (Swiss cheese)
the
walnut
kernels
into
fine
150 g butter
powder (except 4for the garnish).
1 egg
Grease small cake pans. Cut the
100 g of green walnuts 100 g flour 1 tbsp of baking powder
remaining
butter
into
small
pieces and set aside to cool. Grate the cheese.
Cheese muffins 2.
Mix
the
flour
and
baking
powder, add the nut powder and grated cheese. Add the pieces of the butter. Work with your fingertips
as
for
pie
dough.
Make a hollow in the middle and break the egg. Incorporate it with a fork, you must obtain a malleable paste. 3. Shape 8 balls in your hands floured.
Draw
a
cross
with
a
knife tip and slide 1/2 walnut kernels in the middle. Place the dumplings in the buttered molds and bake for about 15 min. Let stand
for
5
min.,
serve hot or warm.
10
unmold
and
2 red peppers 1 tomato 2 onions 2 garlic cloves 1 egg 10 cl of liquid cream 40 g of grated Emmenthal 1 tbsp cider vinegar 4 tbsp olive oil Salt and pepper
Small red pepper cakes for 4 people Preparation 30 min Cooking time 40 min
1. Rinse the peppers, remove the seeds and cut them into small
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
2. In a skillet, heat 2 tbsp of the olive oil, bleach the
pieces. Peel and slice the onions and garlic.
vegetables, salt and pepper. Cover and simmer for 20 min. Remove the lid to evaporate the liquid. Mix the vegetables. 3. Preheat the oven to 210째C (th.7). In a bowl, beat the eggs, add the pepper puree, cream, cheese, salt and pepper. Divide the mixture into ramekins and bake for 20 minutes over a bainmarie. 4. Peel and core the tomatoes, cut them into small cubes. In a bowl, toss them with the remaining oil, vinegar, salt and pepper. 5. Turn out the cakes and serve the with the tomato sauce.
11
12
1. Peel the carrots and grate them on the fine grid. Boil them 10 minutes, drain and let dry. Then roll them in a little flour. 2. Preheat the oven th.7 (210째C). 3.
Prepare
the
dough:
separate
the
yolks from egg whites. In the mixer, stir in the yolks one by one in the 5 eggs
butter until the mixture is frothy.
280 g flour
Mix with the remaining flour gradually
200 g of softened butter
sifted with baking powder, cumin, salt
+ 20 g for the tin
and pepper. When the dough is smooth,
1/2 packet of baking powder
stir in the floured vegetables. Whisk
500 g carrots
the egg whites until stiff with a pinch
1/2 tsp. cumin
of salt and stir them gently to the
salt, white pepper
previous mixture.
Carrot cake For 4 people Preparation 15 min Cooking time 1 h Recipe_PRISMAPIX PHOTO_Franck SCHMITT
4. Pour the dough into a buttered loaf pan, bake for 45-50 min., turn down if necessary during the baking. Check the baking by piercing the blade of a knife in the cake: it should come out dry, without moisture. 5. Turn out and leave to cool. Serve as an appetizer, cut into slices.
13
2 zucchini 1 red pepper 2 spring onions 1 bunch of chives 6 eggs 10 cl of liquid cream 3 tbsp olive oil Salt and pepper
Bell pepper
and zucchini For 4 people Preparation 20 min Cooking time 35 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
cake 1. Wash the zucchini and peppers, split
them into quarters, remove the seeds and chop the flesh of the vegetables. Clean the onions, slice them. Rinse and chop the chives. 2. In a pan, heat 2 tbsp of olive oil, add the vegetables and sautÊ them over high heat, stirring well. 3. Preheat the oven to 180°C (th.6). Grease a loaf pan with the remaining oil. 4. In a bowl, beat the eggs with the cream, vegetables, chives, salt and pepper. Pour the mixture into the prepared pan and bake for 30 min. Unmold after 10 min. Serve cold.
14
1. Rinse the zucchini, grate them to the grid with large holes without peeling. Press them in a clean cloth. 2. Preheat the oven th.6 (180째C). Coat a cake pan
For 4 people Preparation 15 min Cooking time 45 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
with softened butter. Crush the half of pine nuts. 3. Pour the flour and baking powder into a bowl, add eggs and whisk. Stir in by mixing the milk and oil. Add salt and pepper. Finally, add the zucchini, pine nuts and emmenthal. 4. Pour in the pan and place on top the remaining pine nuts. Bake for 45 min. Turn out and serve the cake warm or cold.
Zucchini and pine nuts cake 2 zucchini 3 eggs 100 g of grated Emmenthal 10 cl whole milk 20 g butter 60 g of pine nuts 150 g flour 1 tsp baking powder 10 cl of olive oil Salt and pepper
15
500 g broccoli 3 eggs 100 g of grated emmenthal 10 cl whole milk 20 g butter 150 g flour 1 tsp baking powder 10 cl of olive oil Salt and pepper
for 4 people Preparation 10 min Cooking time 50 min Recipe_PRISMAPIX PHOTO_Carmen BAREA
Cake with broccoli 1.
Cut
the
broccoli
into
bouquets and cook for 5 minutes in boiling salted water. Rinse them under cold water and drain. 2. Preheat the oven th.6 (180째C). Coat with softened butter a cake pan. 3.
Pour
powder and
the
into
whisk.
flour a
and
bowl,
Stir
in
baking
add by
eggs
mixing
the milk and oil. Add salt and pepper. Add Emmenthal. 4. Pour the dough into the pan and add the broccoli bouquets in the middle. Bake for 45 min. Turn out and serve the cake warm or cold.
16
For 4 people Preparation 30 min Cooking time 45 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. SautĂŠ 2 onions peeled and chopped in the pan with 1 tsp. of oil. Allow to cool. Coat with oil the cake tin.
Olive cake
with tomato
coulis 2. Preheat the oven th. 7 (210 ° C).
Mix the eggs with green olives and half of the cream. Add salt and pepper, the flour, baking powder and chopped black 200 g flour 1 tsp baking powder
olives. Mix and pour into prepared pan and bake for 45 min.
150 g green olives + 50 g pitted black olives 3 onions
3. Fry in oil the last onion. Add the tomatoes
with
salt
and
pepper
then
150 g grated cheese
simmer for 20 minutes. Mix with the
4 eggs
rest of the cream. Serve cold with the
20 cl of cream
cake.
1 can chopped tomatoes (400 g) 3 tbsp. olive oil Salt and pepper
17
250 g fresh goat cheese
1.
Remove
the
ends
of
the
3 zucchini
zucchini without peeling. Wash
10 cl of cream
and grate them. Pour 2 tbsp. oil
4 eggs
in a skillet, sautĂŠ the zucchini
4 tbsp. olive oil
over high heat and stir it. Add
1 clove garlic
salt and pepper and put them in
Salt and pepper
a colander.
Cake with goat cheese and zucchini 2. Preheat oven th.6 (180°C). Peel and press the garlic. Mash
in a bowl the cheese and the cream with a fork. Add the beaten eggs, zucchini and garlic, salt and pepper, then mix. 3. Coat the inside of a loaf pan with a brush dipped in oil. Pour the mixture and bake for 40 min. Let stand before unmolding. Serve warm or cold.
For 4 people Preparation 20 min Cooking time 40 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
18
100 g flour 2 eggs 2 tbsp. cornstarch 1/2 packet of yeast 20 cl milk 25g butter 75 g Julienne chopped Ham 1 jar of peppers in oil 1 tsp. oregano Salt and pepper
Ham cake
with peppers 1. Preheat the oven th.6 (180째C). Drain the peppers and cut them into small pieces. Coat with butter a loaf pan, flour it and keep in cool. 2. In a mixer bowl, combine eggs, flour, cornstarch,
for 4 people Preparation 15 min Cooking time 35 min Recipe_PRISMAPIX PHOTO_CARMEN BAREA
baking powder, milk and a pinch of salt. Pour the dough into a bowl, add peppers, Julienne chopped Ham , oregano and pepper. 3. Pour the preparation in the cake pan, bake for 35 min. Let cool and turn out. Serve with a green salad.
19
500 g of cottage cheese 250 g of biscuits appetizer 150 g gorgonzola 4 eggs 1 tbsp. flour 1 small box of truffle peelings 90 g of soft butter 1 handful of sprouts (alfalfa, lentil...) Salt and pepper
Cheesecake with gorgonzola
and truffle 1. The day before, crumble the cookies and mix them with soft butter. Line the bottom of a removable pan with a circle of parchment paper. Cover the bottom and the sides of pan with the mixture, applying pressure to adhere the dough. Cool and refrigerate. 2. Preheat the oven th.6 (180째C). Mix the cheese with gorgonzola into pieces. Stir in by whipping the egg yolks, flour and
the
drained
and
chopped
truffle
peelings. Add salt and pepper. 3. Beat the egg whites with 1 pinch of salt. Stir them gently and then pour the mixture into the pan. Bake for 1 h. Leave to cool in the oven off, open door and keep in the fridge at least 8 h.
For 4 people Preparation 30 min Cooking time 1 h waiting time 20 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
20
4. Serve the cheesecake turned out and topped with sprouts.
21
1.
Rinse
lengthways
the and
zucchini, then
cut
slice
them them.
into Peel
quarters and
chop
onions. Melt them in a pan with 2 tbsp. of oil. Add the zucchini, sautĂŠ for 5 minutes. Add salt and pepper.
For 4 people Preparation 15 min Cooking time 30 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
2. Preheat oven th.6-7 (200°C) and bake an oiled tin. 3. Break the eggs into a bowl. Add salt and pepper and beat with a fork. Flavor with chopped mint and pour into skillet. Mix quickly, without leaving to
4 zucchini
take the eggs, and pour the contents of the skillet
3 small onions
into the hot tin. Bake 20 min.
6 eggs 1 bunch mint
4. Cut into slices and serve warm or cold with a
3 tbsp. olive oil
spicy tomato coulis.
Salt and pepper
Zucchini flan with mint
22
for 6 people Preparation 20 min Cooking time 50 min Recipe_PRISMAPIX PHOTO_Carmen BAREA
1. Boil 1 liter of water with the court-bouillon. Reduce the heat and poach the 2 fish for 10 min. Drain them, let cool and crumble the fish. 2. Preheat oven to 180°C (th.6). Cut the stems of the sorrel, wash the leaves and dry them on paper towels.
Sorrel salmon terrine 500 g of salmon fillet
3. Soak the bread crumbs with the
500 g of whiting fillet
milk. Add fish, 2 whole eggs + 4
1 sachet of court-bouillon
egg yolks , crème fraîche, sorrel
100 g of bread crumbs
leaves, salt and pepper. Mix well.
10 ml milk 25 cl double cream 6 eggs
4.
Whisk
the
4
a
pinch
of
salt
egg
whites until
with
stiff.
1 bunch of sorrel
Incorporate them in the previous
Salt and pepper
mixture. Pour into a silicone loaf pan and bake for 40 min over a bainmarie. 5. Serve the terrine accompanied by mayonnaise.
23
24
for 4 people Preparation 20 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
Green tea madeleines 2 eggs 125 g flour 1 tbsp baking powder 10 g sugar 50 g butter 2 tbsp milk 3 tbsp olive oil 1 tbsp green tea 1 lime 2 mangoes A pinch of salt
1. Preheat the oven to180°C(th.7). Rinse the lime, grate the zest and save the juice. Melt the butter and let cool. 2.
Whisk
the
eggs
and
sugar
until
the mixture whitens. Add the zest and lemon juice, melted butter, milk and oil, whisking continually. Stir in flour, baking powder, salt and tea. Pour the batter into the Madeleine cakes mold and bake for 15 min. 3. Peel the mangoes and slice them finely. 4. Serve the madeleines warm accompanied with mango slices.
25
For 4 people Preparation 15 min Cooking time 15 min (per batch) Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Finely grate the lemon zest. Melt the butter over low heat. Take a small amount of this butter with a brush to grease the madeleine pans. Sift the flour.
Rosemary
honey madeleines 1 lemon
2. Preheat the oven to 210째C (th.7). Break
3 eggs
the eggs into a bowl, add the grated lemon
120 g butter
zest and honey. Mix the mixture with an
120 g of rosemary honey 60 g flour
electric
mixer.
The
preparation
should
blanch and become fluffy. With a wooden spoon, stir in a little sifted flour and then a little melted butter cooled, add again
the
flour
and
butter,
and
so
on
until all the ingredients are gone. Pour 1teaspoon of the dough into each mold. Bake for about 15 minutes. 3.
Turn
the
muffins
onto
a
cake
rack.
Wipe the molds and start a new baking until the dough has been used. With this amount of preparation you can get about 24 madeleines. Serve them with coffee or tea.
26
For 4 people Preparation 30 min Cooking time 12 min waiting time 15 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
1.
In
the
butter
over
microwave, low
heat.
melt
the
Whisk
egg
whites lightly in a bowl, just until they become fluid. Stir in whipping the icing sugar, flour and ground almonds. Add the warm melted butter (without
taking
the
deposit),
Lime madeleines grated zest and lime juice.
2. Preheat the oven to 200째C (th.67). Divide the dough into 14 cells of two non-stick Madeleine plates. Place in the freezer for 15 min. (or 1 hour in the refrigerator). 3. Bake the madeleines for 12 min. Unmold
them
and
serve
them
warm
with a compote or a citrus salad.
1 lime 100 g butter 3 egg whites 100 g of icing sugar 40 g flour 40 g ground almonds
27
1 organic lemon 2 eggs 100 g of caster sugar 100 g salted butter 120 g flour special cakes 3 tsp. poppy seeds 150 g icing sugar
Lemon-poppy cupcakes
For 4 people Preparation 10 min Cooking time 15 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
1. Grate the zest of one lemon and squeeze
it.
Whisk
the
eggs
and
sugar in the mixer until they foam. Stir in the softened butter for 40 seconds in the microwave unfreeze mode, then the flour. Add zest, half of the lemon juice and 2 tsp. of poppy seeds. 2. Divide into 8 pans of cupcakes or in paper liners. Bake for 15 minutes in the oven th.6 (180째C). 3. Mix the icing sugar with the remaining lemon juice. Spread the frosting
on
cooled
cupcakes
and
decorate with the remaining poppy seeds and possibly the preserved lemon zest.
28
1. Mix the eggs with the sugar until the mixture foams then add
the
yoghurt.
Then
add
the flour and baking powder. Finish
with
oil
and
water
orange blossom. Mix well. 2. Preheat oven th.6 (180째C). Pour
dough
into
liners
(stack
them
paper two
by
two for stiffness) and bake 15 minutes. Let cool before serving.
Cupcake with orange blossom 3 eggs 1 plain yoghurt 100 g flour 120 g of sugar 1/2 tsp baking powder 1 tbsp. cooking oil 1 tbsp. Water of orange blossom
For 6 people Preparation 10 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Franck SCHMITT
29
120 g flour 120 g caster sugar
Lemon
120 g butter 3 eggs 1 untreated lemon 1 tbsp baking powder
fondant 1. Butter 4 ramekins and refrigerate. Melt the remaining butter and set aside. Grate the washed lemon zest and squeeze the lemon. 2. Preheat the oven to 180°C (th.6). In a bowl, whisk the eggs and sugar until frothy. Add the lemon zest and lemon juice and then the cooled melted butter, flour and yeast, stirring well. 3. Fill the mold up to two thirds to let
Tips You can sprinkle
the batter rise during the baking. Bake for 20 min. Enjoy at room temperature.
with icing sugar and garnish with a raspberry before serving.
For 4 people Preparation 20 min Cooking time 20 min Recipe_PRISMAPIX PHOTO_Franck SCHMITT
30
31
150 g flour 1 tsp baking powder 3 eggs 150 g butter 150 g of sugar lumps 120 g of caster sugar 100 g ground almonds 1 large pear 1 untreated lemon
1. Rinse and grate the lemon zest. In
a
saucepan,
place
the
sugar
cubes, add the lemon zest, pour in 25 cl of water and boil for 10 min. 2. Peel the pear, split it into four and remove the core and seeds then drizzle with lemon juice. Poach the pears in the simmering syrups. Allow to cool and cut them into cubes.
Small pear cakes 3. Preheat the oven to 180째C (th.6) Butter a small cake pan. Melt the butter. Whisk the eggs and caster sugar. When the mixture is foamy, add the cooled butter, yeast, flour, ground almonds and diced pear. Divide the mixture into the molds. Bake for15 to 20 min. Allow to cool before serving.
for 4 people Preparation 30 min cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
32
For 4 people Preparation 20 min Cooking time 25 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
1 large egg 100 g of caster sugar 100 g salted butter 120 g flour 1/2 untreated lemon 4 tsp strawberry jam or apricot jam
Minicakes
with jellied heart
1. Preheat the oven to 180째C(th.6). Whisk the whole egg with the sugar and grated rind of 1/2 lemon, until frothy. Stir in melted butter (no deposit) and the flour. Mix to a smooth paste. 2. Spread half of the batter into four molds of one muffin silicone plate. Add 1 tsp. coffee jelly, cover with paste. Pour a little water in the two remaining mold. Bake 25 min. Let cool, then unmold. 3. Serve these minicakes still warm or cold.
33
1. Preheat the oven to 180째C (th.6). Finely
grate
the
lemon
zest.
Melt
the butter over low heat. Brush the ramekins with butter. Chop the candied fruit into small pieces. 2. In a bowl, whisk the melted butter with the sugar and lemon zest. When the
mixture
becomes
foamy,
add
the
eggs one at a time, beating thoroughly the batter between each egg. Stir in flour and baking powder. Stir until the mixture
is
smooth.
Add
the
candied
fruits.
For 4 people Preparation 20 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
3. Divide the dough with a spoon into the ramekins. Bake for15 min. Before turning off the oven, check for doneness by pricking the cake at the heart with a knife. Let them cool. Decorate with a few candied fruits and sprinkle with granulated sugar.
Small lemon cakes 150 g butter 250 g flour 1 tbsp baking powder 150 g
caster sugar 3 eggs
1 untreated lemon 100 g candied fruits 1 tbsp granulated sugar
34
For 4 people Preparation 30 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH 120 g flour 120 g caster sugar 120 g butter 3 eggs 1 untreated orange 1 tbsp baking powder 1 tbsp icing sugar 4 raspberries
Small orange cake 1. Butter 4 ramekins and set aside in
the
refrigerator.
remaining
butter
and
Melt set
the
aside.
Grate the zest of the washed orange and squeeze the orange. 2. Preheat the oven to 180째C (th.6). Mix the flour and baking powder in a bowl. In a bowl, whisk eggs and sugar until fluffy. Add the zest, orange
juice
and
melted
butter
cooled and flour, mixing well. 3. Fill the mould up to two-thirds to let the dough rise during the baking. Bake for 20 min. Add the icing sugar and a raspberry before serving cold.
35
50 g flour 20 g potato starch 1 sachet of baking powder 100 g caster sugar 2 packets of vanilla sugar
1.
Reduce
powder.
the
Melt
nuts
the
into
butter.
a
fine
Butter
small molds with a brush.
3 eggs 120 g butter 50 g of green walnuts A pinch of salt
2. In a bowl , beat the egg yolks with the 2 sugars, add the cooled butter and mix well. Stir in the flour,
starch,
baking
powder
and
nuts.
Moist cake with walnuts 3. Whisk the egg whites until stiff with
the
salt.
Incorporate
them
into the paste. 4. Pour the paste into the molds without filling them. Place them on a rack and bake for 20 min. Let stand for 5 min., unmold them and let them cool before serving.
For 4 people Preparation 20 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
36
200 g of white grapes 3 eggs 80 g butter, softened 80 g caster sugar 40 g ground almonds 40 g flour 40 g of potato starch 1 tsp of baking powder
Fresh grape moist cake 1. Butter 4 tart pans. Rinse grapes and remove the seeds. Preheat oven to 150째C (th.5). 2. Cream the butter and the caster sugar. Keep mixing, stir in the eggs one by one. Add the flour, starch and baking powder and then the ground almonds. Stir in the seeds of the grapes at the end. 3. Pour the batter into the buttered molds and bake for 20 minutes. Unmold onto a rack and let cool before serving.
for 4 people Preparation 15 min cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
37
For 4 people Preparation 10 min Cooking time 20 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
Mini cakes gingerbread way 3 eggs
1. Preheat the oven to 180째C(th.6). Beat
75 g salted butter
the softened butter with the caster sugar
180 g caster sugar 2 tbsp of gingerbread spice 6 tbsp milk 1 organic orange 190 g flour for cakes (with yeast)
and spices until the mixture is creamy. 2. Stir in with wire whisk the 2 eggs and milk, then flour, grated rind of orange and a dash of its juice. 3. Divide the dough into a silicone mold for mini cakes or white mixture. Bake for 20 minutes. Let cool, then unmold. 4. Serve warm as is or with a citrus salad.
38
for 4 people Preparation 20 min cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Preheat the oven to 210째C (th.7). Grease muffin
tins
with
butter
and
gently
melt
the
remaining butter. 2. In a bowl, mix the eggs and honey and then add the melted butter. Stir in spices, flour and yeast. 3. Pour 1 teaspoon of mixture in the pans then spread a little jam in the middle of each. Cover with the remaining dough. Bake for 20 min. Turn out the gingerbread and let cool before serving.
Blackcurrant gingerbread 150 g flour 1/2 teaspoon baking powder 2 eggs 60g butter 80 g of clear honey 2 tbsp blackcurrant jam A pinch of cinnamon 1 pinch of ginger A pinch of anise
39
For 4 people Preparation 15 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH 150 g flour 1 tbsp of baking powder 2 eggs 125 g butter 100 g of caster sugar 2 packets of vanilla sugar 50 g of shelled hazelnuts
Hazelnut muffins 1. Roast the hazelnuts in a nonstick
frying
pan
and
then
grind
them in a blender. 2. Melt the butter in a pan and let cool. 3. Preheat the oven to 210째C (th.7). In a bowl, break the eggs, add both sugars and whisk until the mixture is
fluffy.
Pour
in
the
cooled
butter, flour and baking powder and hazelnuts. Mix. 4.
Divide
the
dough
in
three
quarters of paper boxes. Place them on a baking sheet and bake for 15 min. Let cool and serve.
40
200 g of rhubarb 2 eggs 80 g flour 120 g of sugar 1 packet of vanilla sugar 1/2 tsp of baking powder 1/2 plain yogurt 2 tbsp cooking oil
Rhubarb muffins For 4 people Preparation 15 min Cooking time 20 min
1. Peel the rhubarb, delete the files and
Recipe_PRISMAPIX PHOTO_Franck SCHMITT
2. Beat the eggs with the sugar until
cut it into small pieces.
frothy then add the yogurt. Stir in the flour and baking powder. Ending by pouring in the oil. Mix well. 3. Preheat the oven to 180째C (th.6). Stack small boxes of paper in pairs, pour in the dough and push a few pieces of rhubarb into the dough. Bake for 20 min. Sprinkle with vanilla sugar right out of the oven. Let cool before serving.
41
42
250 g of fresh brocciu (or bush) 2 eggs 80 g caster sugar
For 4 people Preparation 10 min Cooking time 10 min
1 untreated lemon
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
Corsican minifiadones 1. Preheat the oven to 160째C (th.6-7).Mash the brocciu with a fork. 2. Whisk the egg yolks with the grated lemon zest and sugar until they turn white and foaming. Add brocciu, mix without beating. Whisk the egg whites until stiff and stir them into the previous mixture. 3. Pour the paste into silicone muffin tins. Pour a little water in the empty mold and bake for 10 minutes. Let cool and unmold. Serve the fiadones warm or cold.
43
Financier honey 1. Melt the butter over low heat until it turns to hazelnut color. Preheat oven th.6-7 (200째C). 2. Whisk the egg whites lightly with 1 pinch
For 4 people Preparation 20 min Cooking time 00 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
of salt. Stir in the almonds, flour and icing sugar, still whisking. Add 1 tbsp. of honey warmed. 3. Divide the dough into 8 tracks of a silicon
100g butter
plate for financier (or muffins). Bake for 10
3 egg whites
min. Let cool, and then turn out.
40 g ground almonds 40 g flour
4. Serve this financier with stewed fruit.
100 g of icing sugar 1 tbsp. of honey 1 pinch of salt
44
For 4 people Preparation 10 min Cooking time 14 min 4 egg whites 75 g butter
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
130g icing sugar 50 g of hazelnuts 1 tbsp. soluble chicory 50 g flour 1 pinch of baking powder
Hazelnut and chicory
financier 1. Heat the butter over low heat until browned. Let cool. 2.
Mix
the
icing
sugar,
hazelnuts,
the soluble chicory, flour and baking powder in a bowl. Pour the egg whites, stirring with a whisk to obtain smooth dough. Stir in butter, always with a whisk. 3.
Preheat
the
oven
th.6
(180째C).
Pour the dough into financier silicone tins. Bake for 12 min. Let cool, and then turn out. Serve warm or at room temperature.
45
35 g butter 25 g ground almonds 65 g icing sugar
For 4 people Preparation 10 min waiting time 1h Cooking time 20 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
25 g flour 2 egg whites 1 tsp. green tea powder 1 pinch of salt
Financier green tea 1.
Melt
the
saucepan,
butter
heat
in
gently
a
small
until
it
changes to hazelnuts color. 2.
Mix
almonds,
the
icing
flour,
sugar,
green
tea
ground and
a
pinch of salt. Add egg whites and mix until dough is smooth. Pour the warmed butter, whisking then keep an hour in the fridge. 3. Preheat the oven th.6 (180째C). Divide the dough in the silicone mold print. Pour a little water in the empty print. Bake for 10 to 12 min. Serve warm with a fruit salad.
46
For 4 people Preparation 30 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Melt the butter, and take a little
of
grease
small
it
with
a
brush
individual
to
tins.
Preheat the oven th.7 (210째C). In the
an
electric
pink
mixer,
pralines
to
reduce powder.
Pour into a bowl the flour, icing sugar, almond powder and praline pulverized. Mix with a fork.
Financier
pink pralines 50 g of pink pralines 3 egg whites 50 g ground almonds 100g butter 50 of flour 100 g of icing sugar
2.
Beat
the
egg
whites
until
stiff. Incorporate them gradually to the previous mixture. Add in several times, the melted butter until the dough is fluffy. Divide the
mixture
without
into
filling
small
them.
tins,
Bake
for
15 min. Before turning off the oven, check the baking of the financier by piercing them with a knife blade and it should come out clean. 3. Turn out the financier on a cake rack. Serve cold or warm.
47
600 g of cherries 1 untreated orange 400 g strained fromage frais 2 tbsp currant jelly 3 leaves of gelatine
Cherries and fromage frais terrine For 4 people Preparation 30 min Cooking time 20 min waiting time 12 h Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Drain the fromage frais by removing
it on a fine sieve.
Rinse the cherries, remove their stalks and stone them. Finely grate the zest of the orange, squeeze the orange. 2. In a heavy saucepan, combine the cherries, grated zest, orange juice and currant jelly. Cook over low heat for about 20 min. 3. Drain the cherries, reserve, and the cooking juices. Soften the leaves of gelatine in cold water, drain them and let them melt in the hot cooking juice from the cherries. Let cool and then stir in cheese. 4. Line a cake tin with a large rectangle of plastic wrap. Fill it with alternating layer of cherries and fromage frais layer. Smooth the surface thoroughly, pack a little and cover with plastic wrap. Refrigerate overnight .Enjoy chilled, cut into thick slices.
48
49
1. Melt the butter in a bainmarie.
Wash
grapefruit,
and
squeeze
draw
some
the
zest.
Preheat oven th.6 (180째C). 2. Beat the eggs with the sugar until
the
Gradually melted
mixture add
the
butter,
whitens. flour
then
and
baking
powder and the bicarbonate of soda. Pour the juice and the grapefruit zest and mix well.
Grapefruit cake 3. Pour into a loaf tin buttered 180 g flour
and floured. Bake about 50 min.
1 grapefruit
(check baking with a knife).
1/2 tsp baking powder
Let cool and turn out.
3 eggs 170 g of caster sugar 150 g butter 1 pinch of bicarbonate of soda
for 4 people Preparation 20 min cooking time 50 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
50
1 untreated orange 3 eggs 20 cl of cream 120 g of caster sugar 100 g flour 1/2 tsp baking powder 1 tsp. orange flower water 25g butter
Orange cake 1.
Rinse
the
orange,
squeeze and finely chop the peel. Beat the eggs whites until stiff. 2. Whisk the eggs yolks and the sugar until the mixture whitens. melted
the
butter,
juice, flower
Add
cream, orange
zest
and
water.
Stir
orange in
the
flour and the baking powder and eggs whites gently. 3.
Preheat
(180째C).
the
Pour
oven the
th.6 dough
into a loaf pan with butter and bake for 30 min. 4. Serve the cake warm or cold.
For 4 people Preparation 15 min Cooking time 30 min Recipe_PRISMAPIX PHOTO_Franck SCHMITT
51
For 6 people Preparation 20 min Cooking time 40 min waiting time 3 h Recipe_PRISMAPIX PHOTO_Franck SCHMITT
1.
Separate
the
yolks
from
egg
whites. Beat the egg whites until stiff with a pinch of salt. Continue by pouring 50 g icing sugar. Cool and refrigerate.
Green tea 2. Preheat oven th.7 (210째C). Mix with
the
spatula
in
a
bowl
the
softened butter and 150 g of icing sugar
until
whiten.
Stir
in
the
egg yolks one by one and then the flour, baking powder, tea powder and a pinch of salt. Mix vigorously to obtain a smooth dough. Then add the egg whites, gently. 3. Pour the preparation into a loaf pan with butter and bake for 10 min. Turn down the th. to 6 and cook for another 30 min. Turn out the cake still hot and let cool on rack. Use at room temperature.
tips You can serve the cake with vanilla ice cream or green tea matcha.
52
220 g flour 5 eggs 250 g butter 200 g icing sugar 1 tsp baking powder salt
cake
3 eggs 150 g butter 50 g of shelled pistachios 250 g flour 1/2 sachet of 100 g
baking powder caster sugar
2 packets of vanilla sugar 2 tbsp cocoa
Cocoa and pistachio marble cake For 4 people Preparation 20 min Cooking time 45 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Preheat the oven to 180째C (th.6). Butter a loaf pan and reserve in a refrigerator. Reduce the pistachios to a fine powder. 2. In a bowl, mash the remaining butter, add the sugar, stir well. Add the eggs to obtain a foamy mixture then the flour and baking powder. 3. Transfer the half of the dough into another bowl and add the cocoa. Put the pistachios in the other half. Fill the mold, alternating with cocoa paste and pistachio paste. Bake for 45 min. Remove from pan, let cool and serve.
53
1. Melt the chocolate broken into pieces in the microwave. Preheat oven th.6 (180째C). 2. Whisk the eggs with the sugar. Stir in 200 g of butter, melted chocolate, then the chestnut puree. Mix. 3. Pour the dough into a buttered loaf pan. Bake for 25 min. Let cool then, keep in the fridge for 12 h
200 g dark chocolate
before turning out.
400 g Unsweetened chestnut puree 220 g Softened butter
4. Take out the cake at room temperature for 10
100 g of caster sugar
minutes
4 eggs
before
serving,
along
with
cream
cocoa
flavored.
Chocolate-chestnut
cake For 6 people Preparation 20 min waiting time 12 h Cooking time 25 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
54
110 g flour 2 g baking powder 2 eggs 15 g of cocoa powder 70 g soft butter + 20 g for the mold 70 g of sugar + 20 g for the mold 1 tablespoon. Coffee cubes of candied ginger 1/2 candied orange peel 1/2 candied lemon peel
Ginger cake
and chocolate
For 4 people Preparation 20 min Cooking time 35 min
1. Cut the candied peel into cubes. In a bowl,
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
by one and then the flour and baking powder.
whisk 70 g butter until it becomes creamy. Add 70 g of sugar. Beat again and add the eggs one Stir cubes of orange peel and lemon, ginger and cocoa. Mix. 2. Preheat oven th. 7-8 (220 째 C). Coat with butter the loaf pan, sprinkle with sugar and pour the dough. Bake for 10 minutes, lower the th. 5-6 (160 째 C) and bake for 25 min. Check the baking by piercing the cake with a knife; it should come out clean. 3. Turn out the cake on rack and serve warm.
55
200 g of orange marmalade 1 tbsp of liquid honey 2 eggs 40 g butter 150 g flour 1 tbsp of baking powder 1 pinch of cinnamon powder 1 pinch of ginger powder 1 pinch of anise 1 tbsp of granulated sugar candied fruit
Orange gingerbread For 4 people Preparation 15 min Cooking time 35 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1.
Melt
the
butter,
grease
a
loaf pan and set it aside in the refrigerator.
Preheat
oven
to
180째C (th.6). 2. In a bowl, beat eggs, add the orange marmalade and melted butter. Mix and stir in gradually the flour and baking powder and then spices. Pour batter into the prepared pan and bake for 35 min. Turn onto wire rack. 3. Once the cake cooled, coat it with honey and garnish with grains of sugar and candied fruits cut into pieces.
56
12 slices of gingerbread 200 g candied fruit 50 ml milk 3 eggs
1. Macerate the candied fruit cut into small dice in rum.
20 g butter 50 g brown sugar 2 tbsp rum
2. Brush a loaf pan with melted butter. Refrigerate. 3. Boil the milk and vanilla. Remove from the heat, cover and allow to steep.
Gingerbread
1 vanilla pod
for 4 people Preparation 30 min Cooking time 40 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
pudding
4. In a bowl, beat the eggs and sugar, pour in the hot milk, without the vanilla. Preheat oven to 180째C (th.6). 5.
Remove
the
crust
of
the
gingerbread and soak the slices in the egg mixture. Arrange a layer of gingerbread in the pan then a layer of candied fruit and so on until all the ingredients are gone. Finish with
the
remaining
egg
mixture.
Bake for 40 min. and serve cold.
57
250 g of cottage cheese 200 g mascarpone 100 g of cookies (butter cookies) 100 g soft butter 3 eggs 50 g of liquid honey + 1 tbsp. to garnish 1 Untreated lemon 3 pinches of cinnamon 2 pinches of salt
Cheese cake For 4 people Preparation 30 min Cooking time 40 min waiting time 1 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1.
Mix
a
powdered
cookies
with
70
g
of butter. Spread in the bottom of a buttered tin and settle well. Preheat the oven th.6 (180째C). 2. Grate the half of the lemon zest. Press the fruit to collect the juice. Mix together eggs, honey, cheese, mascarpone and lemon juice. Add cinnamon and salt. Mix. 3. Pour the preparation into the tin and bake about 40 min. Let cool and keep in the fridge at least 1 h. Serve drizzled with honey.
58
For 4 people Preparation 15 min Cooking time 20 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
100 g of speculoos 25 g butter 400 g of fresh cheese 1 small egg 100 g of caster sugar 1/2 tsp. ground ginger 1/2 lemon
1. Preheat the oven th.4-5 (130째C). Mix in
the the
speculoos melted
crumbs.
butter.
Stir
Line
the
bottom of a silicone pie pan with this
preparation.
Keep
in
the
refrigerator.
Cheese cake with speculoos 2. Mix the fresh cheese with sugar until
smooth.
Stir
in
the
egg,
ginger and a trickle of lemon juice. 3. Divide the mixture into the pan and smooth the surface. Bake for 20 min. Allow to cool, keep in the refrigerator until serving. 4. Turn out gently and serve very fresh, with a red berry coulis.
59
for 10 people Preparation 10 min cooking time 1 h 40 waiting time 2 h Recipe_Laurence MOUTON PHOTO_Laurence MOUTON For the base of the cake 200 g of cookies (shortbread, Liqueur, Spéculos) 100 butter 70 g of sugar For the filling 140 g butter cut into small pieces 30 g flour 150 g of caster sugar 680 g of fresh cheese 6 cl of milk 4 eggs 1/2 tsp vanilla extract Juice and zest of 1 lemon
Cheese cake with lemon 1. For the base, cut the cookies into crumbs. Melt the butter and mix it with biscuits and sugar. Spread the dough in a spring form pan by pressing lightly. 2. Preheat the oven to 190°C. Bake for 10 min. Take out the pan and leave to cool. Lower the temperature to 160°C. 3. Whisk the butter and sugar until obtain white foam, add the flour then the eggs one by one and the juice and zest of lemon. 4. Separately whisk the cheese to make it more flexible then stir in the milk and the butter mixture. Fill the pan, smooth the top and bake for 1 hour 30. Leave in the oven and let cool slightly open to avoid it cracks. 5. Put in the fridge for 2 hours before serving.
60
3 untreated oranges 450 g fresh cheese type St M么ret (3 boxes) 4 eggs 20 g butter 150 g of caster sugar 1 packet of vanilla sugar 1 tbsp. icing sugar
for 4 people Preparation 20 min cooking time 1 h waiting time 3 h
Advice You can also make a caramel with icing sugar and water, that you pour into the tin before the cheese mixture. At
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
the turning out, the cheese-cake will be topped with caramel.
Cheese cake with orange 1.
Take
out
the
butter
refrigerator
to
soften.
cake
18
cm
pan
of
from
the
Butter
diameter.
the
Cover
in the bottom of a disk of parchment paper,
coat
it
well
with
butter.
Preheat the oven th.5 (150掳C). 2. Grate the zest of 1 orange.
Mix
the eggs, orange zest, powdered sugar and vanilla sugar in a bowl. Finally stir in the fresh cheese. Mix well. Pour this mixture into the pan and bake for 1 h. 3. Leave to cool the cheesecake, turn out then keep at least for 2 h in the refrigerator. Peel the oranges and serve with the cheese-cake chilled and sprinkle with icing sugar.
61
h b
Ham cake with peppers 19_
Bell pepper and zucchini cake 14_
Hazelnut and chicory financier 45_
Blackcurrant gingerbread 39_
Hazelnut muffins 40_
c
l
Cake with broccoli 16_
Lemon fondant 30_
Cake with goat cheese and zucchini 18_
Lemon-poppy cupcakes 28_
Carrot cake 12_
Lime madeleines 27_
Cheese cake 58_
m
Cheese cake with lemon 60_
Mini cakes gingerbread way 38_
Cheese cake with orange 61_
Minicakes with jellied heart 33_
Cheese cake with speculoos 59_
Moist cake with walnuts 36_
Cheese muffins 10_
o
Cheesecake with gorgonzola and truffle 20_
Olive cake with tomato coulis 17_
Cherries and fromage frais terrine 48_
Orange cake 51_
Chocolate-chestnut cake 54_
Orange gingerbread 56_
Cocoa and pistachio marble cake 53_
r
Corsican minifiadones 42_
Rhubarb muffins 41_
Cupcake with orange blossom 29_
Rosemary honey madeleines 26_
f
s
Financier green tea 46_
Small leek custard 6_
Financier honey 44_
Small lemon cakes 34_
Financier pink pralines 47_
Small orange cake 35_
Fish croquette with chives 8_
Small pear cakes 32_
Flan with eggplan 7_
Small red pepper cakes 11_
Fresh grape moist cake 37_
Smoked salmon madeleines 4_
g
Sorrel salmon terrine 23_
Ginger cake and chocolate 55_
z
Gingerbread pudding 57_
Zucchini and pine nuts cake 15_
Grapefruit cake 50_
Zucchini flan with mint 22_
index
Green tea cake 52_ Green tea madeleines 24_
62
a realization ès-cuisine photographs © Prismapix / ès-cuisine © 2011 editions ès-cuisine editorship : prisma presse graphic design : shirley leong ho mock execution chroma : claire nijnikoff printed by adm imprimerie numérique
cakes