Tangerine Almond Cake Wtih Blueberry Basil Sauce Food

TANGERINE-ALMOND CAKE WTIH BLUEBERRY-BASIL SAUCE

Steps:

• Put tangerines in a large pot and cover with water. Toss in the vanilla bean - do not slice open! Bring to a boil, reduce heat to medium, and cook whole tangerines for about 2 hours until they are tender (soft when you squeeze them gently with tongs). Remove from pot and allow to cool. Scrape vanilla bean and set seeds aside.
• Preheat oven to 375°F.
• Over a large bowl, cut tangerines and remove any seeds. Squeeze to release excess water.
• Line the bottom of an 8-inch springform pan with parchment paper. Spray the bottom and sides of the pan.
• In a food processor, grind almonds until they turn into a course, powdery substance. Add the tangerines (with skin) and grind until the mixture forms a smooth, thick paste (some chunks of almonds and tangerines will be visible).
• In a large bowl, beat eggs. Add sugar and vanilla bean seeds and mix. Add baking powder and salt.
• Whisk tangerine-almond mixture into the egg mixture.
• Pour batter into the pan. Bake 60-70 minutes, rotating halfway through baking, until toothpick comes out clean. Cool completely on rack.
• Make sauce: Mix blueberries with powdered sugar and basil leaves in a small saucepan. Heat over medium heat, adding about 2 tablespoons of water. Cook until juices form. Sweeten with more sugar to taste. At this point, you may either puree the mixture or simply remove the basil leaves and leave it clumpy. Serve over cooled cake.

CRANBERRY-TANGERINE SAUCE WITH APPLES & ALMONDS

Steps:

• Combine tangerines and water in a saucepan.
• Cook rapidly until peel is tender, about 20 minute.
• Add cranberries, apples, sugar.
• Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
• Increase heat and boil gently for about 20 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Add almonds during last 5 minutes of cooking.
• Cool and refrigerate or freeze.

BANANA ALMOND CAKE WITH MARSCAPONE FROSTING

Steps:

• Preheat oven to 170C (340F). Grease a cake tin.
• Beat the butter with the brown sugar until smooth and creamy. Add the egg and continue to beat until smooth. Then beat through the mashed up banana; don't worry if there are some banana chunks in there.
• Combine the wholemeal flour, ground almonds & baking powder. Fold through the banana mixture until smooth. Then fold through the milk until all smooth.
• Spoon mixture into a greased cake tin and bake at 170C (340F) for around 40-45 minutes. Check it at the 30 minute mark cause you don't want to over cook this. The top should be nice and golden.
• For the frosting, simply whisk together all ingredients until nice and smooth. Add a bit more ground almonds to thicken it up if you like. Spread over cooled cake.

BLUEBERRY PEACH COFFEE CAKE

Steps:

• Preheat oven to 400°F Spray a 9-inch pie plate with cooking spray.
• Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a mixing bowl.
• In a separate bowl, whisk together the egg, ricotta cheese, and milk until smooth.
• Pour wet ingredient mixture into the dry ingredient mixture and gently combine until all of the dry ingredients have been moistened.
• Pour the batter into the prepared baking dish. Press the peaches and blueberries down into the top of the batter. Sprinkle with raw sugar.
• Bake for 30-35 minutes until the cake is set in the center and a toothpick inserted in the cake comes out clean.
• Allow to cool for about 20-25 minutes prior to slicing. Serve warm with ice cream or yogurt and fresh blueberries.