Only Amazing Recipes

Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!


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Lemon Cheesecake with Mascarpone


Lemon cheesecake with mascarpone 2

I suddenly realised I have probably 10 or 15 desserts recipes on my blog and only one salad! Ouuch! Does it mean I don’t eat salads? It just means I eat very simple salads: mixed salad leaves + tomatoes +  olive oil + balsamic vinegar = amazing! 🙂 Promise to take a picture next time! 😉 And now – another cake!

I keep exploring a weird and wonderful world of cheesecakes. Here is another amazing recipe which is now on the first place in my rating of (two) cheesecakes I’ve made so far! 🙂

This recipe is for the 25 cm. baking tin. Use a lose base tin.

For crust

  • 2/3 cup ground almonds
  • 2/3 cup flaxseeds
  • 3 tablespoons fruit sugar
  • 40 gr. unsalted butter, melted

For filling

  • 20 oz cream cheese, softened (I use Philadelphia cheese)
  • 8 oz mascarpone cheese at room temperature (about 1 cup)
  • 3/4 cup fruit sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • juice of 1/2 lemon
  • 1/4 teaspoon salt

Directions

For the crust: Preheat oven to 175 degrees C.
Butter bottom and side of a 25 cm springform pan.Blend ground almonds, flaxseeds and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 170 degrees C.

Make filling while crust bakes:

  • Beat cream cheese, mascarpone, and fruit sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.
  • Add eggs 1 at a time, beating well after each addition.
  • Add vanilla, lemon juice, and salt and mix at low speed until combined.
  • Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, about 40 min until golden. Turn the oven off and stand the cake in the oven for 20 min, leaving the door closed. Cool at a room temperature for 1,5 hours, then keep in a fridge. Try to wait for 8 hours before serving the cake. It will continue to set as it cools.

Sprinkle top with grated lemon zest! Welcome to heaven! 😉

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Flourless Chocolate Idiot Cake


Chok IdAs a radar, constantly searching for the amazing low GI and gluten-free recipes I beeped when I found this new chocolate cake for my collection. It is called “A Chocolate Idiot Cake”. Why? Two reasons:

1) You will love it if you love chocolate like an Idiot
2) Even a complete “baking idiot” can make it

I have my own third reason. I was happy like an idiot when my husband, who is my number 1 critiс as well as a supporter, liked it!! Woot woot! 🙂

This recipe is from David Lebovitz, a chef and a cook books writer. He says he invented it for the restaurant in trouble, where he was invited to work as a consultant. The restaurant wasn’t doing well and needed a menu that “was impossible to screw up”. David thought the Chocolate Idiot Cake was perfect for it.

This cake is extremely rich and “chocolaty”. Important: Use the best Chocolate you can find. Don’t go for some supermarket brands, no way. So, ingredients:

  • 300 g. bittersweet or semisweet chocolate, coarsely chopped ( I use this Green&Black – special for cooking. 72% chocolate)
  • 200 g. butter, salted or unsalted, cut into pieces
  • 5 large eggs, at room temperature
  • 200 g sugar ( I use fruit sugar)

Preheat the oven to 175C.

1. Butter a 9-inch (23 cm) springform (lose base) pan (you’ve bought it already, havent you? 😉  and dust it with cocoa powder.

2. Melt the chocolate and butter in a double boiler, stirring occasionally, until smooth. Remove from heat.

3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate & butter mixture until smooth.

4. Pour the batter into the prepared springform pan. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

and cover the top of the pan with a sheet of foil. Put the springform pan into a larger baking tray  and add enough hot water to the tray to come about halfway up to the outside of the cake tin. Thats how it looked! Weird I know! You cake is gonna be literally “floating” in the hot water!

Bake for 1 hour.
Well, it was 1 hour and 15 min in the original recipe. But even after 1 hour baking I thought the cake was cooked enough and to my taste even too much. I simply like really moist dessert. So try 1 hour and then see how you like it. 

You’ll know the cake is done when it feels just set, like a chocolate pudding. If you gently touch the center, your finger should stay clean.

5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely. (at least 2 hours)

Serve thin wedges of this very rich cake at room temperature, with ice cream or whipped cream. Decorate with strawberries…mmmm ..enjoy! 🙂

Cocolate idiot cake 4

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Flourless Amazing Orange and Almond cake


You will never feel heavy and stuffed after eating most of my desserts. Sorry about that. It’s because I am a magician!!! Welll NOT!! It is simply because I choose and combine the ingredients in a particular way… doesnt matter!

Just enjoy!

When I made this cake the first time I couldnt believe “I” could make THIS. It was and still is the most amazing dessert I have ever eaten (mmm just 2 days ago I beat this and made another one I like even more…but this one stays amazing!). I got the recipe from Caterina who is THE master chef of all times!

I will always be thankful  to her for this gift!

I recently tested and approved a slightly new version of this cake and now sharing with you!

INGREDIENTS:

  • 2 oranges of best quality and the sweetest you can find (approx. 375 gr.)
  • 6 eggs
  • 250 g caster sugar (I use Fruit sugar)
  • 250 g ground almonds
  • 1 tea spoon of baking powder
  • 1 tea spoon of vanilla extract
  • 3 tb. spoon of Cointreau liqueur
  • flaked almonds and sifted icing sugar to decorate

Make sure you have the right baking tin. I use a deep loose base tin – check the Cooking tips section!

1. Boil the oranges for 2 hours with the lid half on. YES, I said boil. Yes with skin.
2. Preheat the oven to 190 degrees.
3. Let the oranges cool down and cut into pieces.
4. Blend the oranges in the blender.

5. In a bowl beat eggs and sugar until thick.
6. Add the almonds, baking powder, vanilla extract, Cointreau liqueur mixing well, then finally adding the pulped oranges.

The batter is ready. Now grease your loose base cake tin well. Put the mixture there and oven it 🙂

Now attention! What is the size of your baking tin? The baking time will be different depending on it. If it is 22 cm, bake for 1 hour. If it s 25 cm, bake for 45 min only.

Check with the screw and keep a bit longer if necessary. But keep in mind that is has to be moist.

Attenzione. You will have to make this cake a couple of times to find out for how long and and what temperature you have to keep it in your oven!

Decoration:
Toast the almond flakes. I do it in a hot small pan (no oil is involved) very quickly – till lightly tanned. Dont go anywhere – they can burn very quickly 🙂


Once the cake is ready,  let it cool down in the tin. It must cool down properly – for at least 1 hour! (better overnight) Then turn it upside down on a flat dish.
Sprinkle the cake with almond flakes and dust with icing sugar before serving. Mind that icing sugar can melt quite fast so you might want to to decorate the cake just before serving.

You, your guests will be amazed how good this cake is. Even better next day!

Buon Appetito!


 


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DARK CHOCOLATE AND ALMOND TORTA WITH AMARETTO CREAM



This recipe is from Master Chef. from Caterina.

The first time we made it together with Caterina. Look, guests seem to be happy! 🙂

So,

Ingredents:

  • 150 gr dark chocolate of the best quality (70 + %cacao) I use Green&Black one.
  • 125 gr unsalted butter
  • 5 eggs separated
  • 175 gr soft brown sugar (ideal for cooking) 
  • 175 gr ground almonds
  • 100 ml of amaretto + 1 tbs for amaretto cream
  • Double cream 100 ml
  • Rasberries
  • icing sugar

Make sure you have the right baking tin. Check the Cooking tips section please.

Cooking:

1. Preheat the oven to 150 C. Butter the baking tin or line it with the baking paper. (I usually butter the lose base tin).   

2. Melt the chocolate and butter in a large bowl placed over the saucepan of simmering water. Once melted, remove from heat and cool slightly. 

3. Whisk the egg whites until they form peaks. We used a regular food processor for this and it worked just perfectly! 

4. Mix the sugar and almonds in the chocolate mixture, then stir in the egg yolks and the 100 ml of Amaretto.

5. Finally, fold the egg whites into the chocolate mixture. Pour the mixture into the prepared tin and back for about 30 minutes or until firm on the top and the screwer comes out clean.

Remove the cake from the oven and allow to cool.

6. Whip the cream with sugar 1 tbs of Amaretto.

7. To serve dust with the icing sugar. Allow guests to help themselves with the raspberries and whipped cream. Or add some cream and raspberries on each plate before serving.

your guests will never forget you 😉

Buon Appetito!!!


P.S. In the original recipe there is one more ingredient: Passion fruit. If you want to use it, blend its flesh in food processor. Then add icing sugar. When serving the cake, drizzle the passion fruit mix over.



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SENSATIONAL LEMON & ROSEMARY CAKE


Lemon&Rosemary cake_newI am really nervous now. What if you dont like it and say it is something absolutely weird and shouldn’t exist? Well it is even better for me because I will be able to eat the WHOLE  cake by myself ! 😛

The story goes like this. Once I stopped at one delicatessen place in Balham for a cup of coffee and a cake.  I asked for a “flour free” cake and was lucky – they had a few, that almost never happens! I picked one without too much thinking. When I tried it, I think I became dumb for a few seconds stunned by the taste. There was an explosion of flavours in my mouth – lemon, rosemary and sugar – all blended together in an amazing choir!  The texture was also something special.  It was light, transparent and granular. The cake melted in my mouth, but did not fall apart (if you know what I mean). I felt like I discovered something new, a new amazing “lemony” side of life! 🙂

Shocked and feeling a bit dizzy I went to the counter and asked what kind of cake it was. “What is it made of???” I was told it was made of lemon, rosemary, loads of olive oil..but they didn’t give me the recipe – “SECRET“!! It was about a year ago. I never forgot that cake and tried to find the recepie to make this miracle by myself. I thought I would have to devote my life to it (proper life goal! 🙂 ).

Mission accomplished! 😉

Now! Put on your sexy kitchen outfit and start!

This recipe is for the 25 cm baking tin.

For the cake 
200g ground almonds
200g white sugar (I use fruit sugar. It is much healthier because it has a Low Glycemic index, meaning no insulin spikes!)
200ml olive oil
4 eggs
Grated zest of 1 large lemon
4 sprigs of rosemary, finely chopped

For the syrup 
Juice of 2 large lemons
3 tb. spoons of water
3 tb. spoons sugar
4 sprigs of rosemary
If you need more syrup just  double the amount of lemon juice and sugar.

Directions: 

For the cake: 

Preheat the oven to 170C/350F/Gas Mark 4.

  • Chop the rosemary.
  • In a large bowl, combine all the cake ingredients together until the mixture is nice and smooth.
  • Pour the dough into a baking tin. Make sure you use the right tin. I use a low but wide loose base tin for this cake – check the Cooking tips section! I use the one for tarts – with “wavy” sides.

See “How to…” pictures below.

Bake in the oven for 45 minutes until golden.

For the syrup:

Chop the rosemary (same amount and the same way as for the cake). Simmer all the ingredients over a low heat in a small sauce pan, until thickened (almost like caramel).  Add more sugar if needed.

Let the cake cool down (1 hour at least!). It will continue to set as it cools. Turn the cake upside down on a flat dish. Prick it all over with a skewer and pour syrup over it. The more the better ;-). Decorated with the icing sugar and sprig of rosemary.

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TRY ME!!!

P.S  A slight variation (but also nice!): Use 150 ml of olive oil instead of 200 and add a spoon of baking powder. The texture of the cake will be a bit different but it will be absolutely top top class as well as this one!!