Recipes

Carrot Layer Cake

Ingredients

  • 410g grated carrots
  • 375g of flour
  • 375g brown sugar
  • 310ml rapeseed oil
  • 5 eggs
  • 3 tbsp natural vanilla extract
  • 3 tbsp cinnamon
  • 4 tsp baking powder
  • 1 tsp salt
  • 100g crushed pecans

Vanilla icing

  • 450g Philadelphia
  • 180g soft butter
  • 1 tbsp natural vanilla extract
  • 240g icing sugar

Recipe

  1. Start by buttering and flouring three round molds 18cm in diameter.
  2. In a first container, mix together the oil, brown sugar and vanilla extract. Then add the eggs one by one.
  3. In a second container, combine all the dry ingredients (flour, cinnamon and baking powder, salt).
  4. Gradually incorporate the dry mixture into the liquid mixture to obtain a homogeneous paste.
  5. Finish the preparation by pouring in the grated carrots and crushed walnuts then mixing one last time.
  6. Distribute the preparation evenly among the three molds and bake the carrot cakes in the oven at 170 ° C for about 30 minutes (check the doneness with the blade of a knife).
  7. Once cooking is complete, let cool to room temperature then unmold.

Mango,Lemon and Chia seed Porridge

Ingredients

  • 410g grated carrots
  • 375g of flour
  • 375g brown sugar
  • 310ml rapeseed oil
  • 5 eggs
  • 3 tbsp natural vanilla extract
  • 3 tbsp cinnamon
  • 4 tsp baking powder
  • 1 tsp salt
  • 100g crushed pecans

Vanilla icing

  • 450g Philadelphia
  • 180g soft butter
  • 1 tbsp natural vanilla extract
  • 240g icing sugar

Recipe

  1. Start by buttering and flouring three round molds 18cm in diameter.
  2. In a first container, mix together the oil, brown sugar and vanilla extract. Then add the eggs one by one.
  3. In a second container, combine all the dry ingredients (flour, cinnamon and baking powder, salt).
  4. Gradually incorporate the dry mixture into the liquid mixture to obtain a homogeneous paste.
  5. Finish the preparation by pouring in the grated carrots and crushed walnuts then mixing one last time.
  6. Distribute the preparation evenly among the three molds and bake the carrot cakes in the oven at 170 ° C for about 30 minutes (check the doneness with the blade of a knife).
  7. Once cooking is complete, let cool to room temperature then unmold.

Peanut Butter Cupcakes

Ingredients

  • 215g flour
  • 200g caster sugar
  • 150g of milk
  • 95g butter
  • 2 eggs
  • ½ teaspoon of baking powder
  • 1 pinch of salt
  • Vanilla powder

Peanut butter cream

  • 440g peanut butter
  • 220g icing sugar
  • 110g butter
  • 100g of whole liquid cream
  • 1 pinch of salt

Recipe


Cupcakes

  1. Preheat the oven to 160 ° C.
  2. Mix together the flour, baking powder, salt and vanilla powder.
  3. In a second container, combine the softened butter and powdered sugar. The goal is to obtain an ointment texture.
  4. Add the eggs one by one to the softened butter.
  5. Then add the first mixture several times and alternating with the milk.
  6. Fill ⅔ cupcake boxes and bake the cupcakes for about 30 minutes.
  7. Let the cupcakes cool before poaching the peanut butter cream.

Peanut butter cream

  1. Melt the butter in the microwave or in a saucepan.
  2. Then mix the melted butter with the peanut butter.
  3. Incorporate the icing sugar then the liquid cream.
  4. Leave to set in the refrigerator for a few minutes.
  5. Place the peanut butter cream in a pastry bag then poach it on the cupcakes as for an Italian ice cream.
  6. Store the cupcakes in the refrigerator or enjoy them straight away.

Mango,Lemon and Chia seed Porridge

Ingredients

Pastry

  • 250g of flour
  • 125g butter
  • 50g of water
  • 5g of salt
  • 1 egg yolk

Almond cream

  • 100g butter
  • 100g ground almonds
  • 100g icing sugar
  • 2 eggs

Vanilla mascarpone cream

  • 250g of mascarpone
  • 130g icing sugar
  • 30cl of whole liquid cream
  • 1 teaspoon of vanilla powder

Decoration

  • 750g to 1kg of fresh strawberries

Recipe

  1. Mix together the flour and salt.
  2. By hand or using your favorite pastry processor, sand the butter and the previous mixture. You can do this with your fingertips or at low speed in a robot (for about 2 minutes).
  3. Then add the egg yolk and water and continue to mix until you get a smooth paste.
  4. Form a ball, wrap it in film, then set aside at least 30 minutes in the refrigerator.
  5. Roll out the dough using a rolling pin then line a circle (or a classic pie dish). Prick the dough with a fork then bake everything at 180 ° C for 10 minutes.

Almond cream

  1. Work the butter with a spoon to give it the consistency of an ointment.
  2. Then add the icing sugar and the ground almonds, then mix everything together.
  3. Break the two eggs and mix again to obtain a homogeneous mixture.
  4. Garnish the bottom of the tart with the almond cream then continue cooking at 180 ° C for 15 to 20 minutes (the almond cream must be golden and the dough well cooked.)
  5. Once the cooking is complete, let the dough cool in the open air.