Matron's Munchies

This recipe was put up on the 20-something of May and I am still waiting for a slice in the post! 😋

Found it! My email system identified it as food and put it in my spam folder! 😹😹

Flourless Honey-Almond Cake

SERVES: 10

Ingredients:

Cake:

180g (6oz) whole almonds, toasted

4 large eggs, at room temperature, separated

120ml (4.22fl oz) honey

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

Topping:

2 tablespoons honey

30g (1oz) almonds, toasted

Method:

Preheat oven to 180°C. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

Process whole almonds in a food processor or blender until finely ground. Beat 4 egg yolks, 120ml honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.

Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.

If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Tips & Notes

• Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving. | Equipment: 9-inch springform pan, parchment paper
• Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

ENJOY MY LOVELIES. XXXX 🥂

I am still practising making vegan cake....slightly happy so far.....🍰

Thanks Mike, I want one, how much do they cost?

Years ago when at school, I put some eggs on to boil as part of a cookery exam. Walked away to get on with other tasks. Three quarters of an hour later there was a huge BANG!!!! Saucepan flew one way, eggs splattered up the back of the (old fashioned) cooker. The teacher grabbed the examiner and shoved her in the pantry. My classmates all looked shocked while I stood rolling around laughing. Result - I failed cookery practical! 🙄

Wow that looks great Mike! Foolproof eggs and a safety feature too.

Worth £14 for definite.

Oh Kath....I hope your cooking skills have improved since then? 🤣

Sounds perfect 👌 Mike🙂

I bought one for my baby sister too. She has been having problems with her eggs coming out with hard yolks instead of runny like mine, then we solved the problem - I buy large eggs, she buys medium! So now she puts slightly less water in the measuring cup that controls the cooking which works a treat.

Double Chocolate Brownies

These brownies are absolutely delicious - rich, chewy and amazingly chocolatey. Enjoy them cold or warm them up and serve with vegan ice cream for a luxurious dessert. They are ideal for keeping in the freezer and defrosting for use as and when. 

Ingredients: 

• 200g vegan dark chocolate (approx. 70% cocoa solids. Eat Your Greens use Montezumas dark chocolate buttons)
• 200ml just-boiled water
• ½ cup of soaked raisins or sultanas (soak in boiling water for 10 mins then drain when bloated)
• 450g soft dark brown sugar 
• 450g gluten-free self raising flour (eg Dove's Farm. You can also use regular self-raising flour if you're not gluten intolerant) 
• 2 tsp baking powder
• 80g cocoa or raw cacao powder 
• 180g melted coconut oil (microwave for 2 minutes or stand the jar in hot water for 5 minutes)

Method: 

1. Preheat your oven to 175ºC (fan)/345ºF/Gas Mark 4.
2. Using a food processor, add the chocolate and blitz until it’s a fine crumb.
3. Add the 200ml boiling water, raisins and brown sugar. Blitz again until thoroughly combined.
4. Add the cocoa, baking powder and melted coconut oil then pulse a few times until it’s combined. 
5. Lastly add the flour (you may need to do this by hand in a bowl if your food processor is not very powerful as the dough can get very sticky and thick!) and pulse until thoroughly combined.
6. Tip into your greased & lined baking tray, sprinkle large chocolate chunks intermittently on the surface then place on the middle shelf and bake for 22-24 minutes.
7. Remove and leave to cool. Chop up the brownies into 16 rectangles and freeze! Extract for eating as desired :) They will keep for 3 months in the freezer.

Serving suggestion: vegan ice cream, cream or custard 

You are OK, I am not a fan of chocolate cakes or brownies!