Posts Tagged ‘Nuts’

Fig, Oat and Banana Smoothie


I love breakfast. But haven’t always. In the past, it’s been more of a chore. Something that needs to be ticked off the to do list, a hurried and tasteless affair. The same routine, day in day out.

Nowadays, I think about breakfast from the night before whilst falling asleep. It’s the last thing Maryam talks about. Or rather, demands, what she wants the next morning. It’s also one of the first things we talk about at the breakfast table- what she wants for breakfast the next day.


It’s at breakfast that she tells me the those details she seems to have forgotten. Like what they did in show and tell. Who she played with at school the day before. What the star sticker she stuck on her name badge was for. Don’t breakfasts make the best conversations.


However, in my house, while the affair of breakfast may be leisurely and long, the preparation cannot be. I seem to function well only after having consumed my first meal of the day. Cue this smoothie. It really cannot get any faster then whizzing all the ingredients in a blender. Aren’t those breakfasts of the best kind!


Look out for more breakfast recipes on the blog soon.

Fig, Oat and Banana Smoothie

Ingredients:
1 banana
2 figs
250 ml whole milk
1/4 tsp cardamom powder
3 tbsp almond flakes plus extra for serving
3 tbsp oats
1 tbsp honey (optional depending on how sweet your figs and bananas are)

Directions:
Place all the ingredients in a blender and blend until smooth. Serve immediately with flaked almonds on top.

Makes 2 servings or 1 large one.


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Peach Melba Trifle


Trifles was one of the first desserts I ever ate. Or made at home. My mom would only make them in the months of Ramadan. I remember waiting in anticipation as she assembled the different layers. First she would make the jelly layer and pour into a white and blue ceramic platter. A platter she still has to this day. One I may need to steal on my next visit to Dar.


I would poke the jelly in the fridge every few minutes and lick my finger, pink tell tale signs on my pointing finger to give away my crimes. Of course, if the jelly had set, my mom would never be surprised to find holes where I’d been poking around. 


She would then put a layer of cake, my most favorite part. I would always make sure to take a scoop from the edge where she would hide the extra cake scraps. Then the thick creamy canary yellow custard would be poured on followed by chopped apples and bananas. She would leave all this to soak from morning and by night, the custard would have partly penetrated the cake. Those soggy parts were my absolute favourite. 


That was her way. This is mine. Lots of cake soaked with raspberry jam and raspberries. Juicy peaches topped with dollops of creamy custard. And a generous helping of cream. But a few things remain the same. Thick luscious custard and moist pudding like cake. Some things never change.

Peach Melba Trifle

Ingredients:
100 g raspberries
60 g raspberry jam
40 ml pineapple juice
330 g Madeira cake, sliced
4 saturn peaches, sliced
500 ml thick custard
280 ml double cream
2 tbsp icing sugar
chopped pistachio nuts for garnishing 

Directions:
In a bowl, mix together the raspberries, jam and pineapple juice. Use a fork to muddle the berries slightly. Arrange the sliced cake at the bottom of the trifle dish. Top with berry mix followed by the sliced peaches. Pour the custard over the fruit and chill in the fridge for a few hours (2 hours at least for the cake to soak up the berry juices). Whip the cream with icing sugar until stiff peaks form. Top the custard with cream when it’s time to serve and garnish with pistachios. 

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Banana Chocolate and Hazelnut Loaf Cake


I can’t believe it’s been nearly a year and a half since I last baked a banana cake. I was six months pregnant at that time and it was a craving that led me to bake one of my favourite cakes. Since that time, many things have changed.

Our family has grown and is complete. We moved to a bigger house to accommodate this- and my growing collection of props. Maryam started school and Hassan learnt many new things. I worried for the longest time when he didn’t sit till nine months. Now he tries to climb into Maryam’s chair and sit, just like his big sister. He crawls and cruises and has the most headstrong personality a fifteen month old could ever have. It is highly amusing to see him throw his head back in anger and then bury it between his legs when he doesn’t get his way. Terrible twos already?


I finally have a garden although it still needs some love and attention. A few more plants and flowers to add colour and perhaps even a herb garden at some point? I’m being rather optimistic I think. But one thing that hasn’t changed is my love for banana cakes. Oh yes, I still have a thing for them.



Here I have taken that same cake I baked whilst pregnant and changed it to suit our current cravings (Oh and I’m definitely not pregnant). Added some chocolate and hazelnut butter and finished it with some chopped toasted hazelnuts. We devoured it together. Me, Maryam and my little Hassan as well. Good thing it makes two loaves so we could share with friends too. 


Banana Chocolate and Hazelnut Loaf Cake

Ingredients:
1/2 cup butter, room temperature
1/4 cup hazelnut butter (stir if oil has separated)
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
3 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
2 tsp lemon juice
1 1/2 cups mashed bananas
1/2 cup toasted hazelnuts, skin removed and chopped coarsely 

For the ganache:
6 ounces semi sweet chocolate chips
3/4 cup whipping cream

Extra chopped hazelnuts for garnish.

Directions:
Preheat the oven to 175 degrees Centigrade. Grease and flour 2 loaf tins. Mash bananas mixed with lemon juice and set aside. In another bowl, mix together the flour, baking soda and salt. Set aside.

Using the paddle attachment of your stand mixer beat the butters and sugar until light and fluffy. Add the eggs one at a time. Add the vanilla extract. With the mixer speed on low, add the flour mixture alternating with the buttermilk. Stir in the mashed bananas, chopped chocolate and hazelnuts. 

Pour batter into prepared pans and bake for 1 hour or so or until a toothpick comes out clean when inserted into the middle of the cake. Frost when completely cool. 

To make the ganache, bring cream to a boil. Turn the heat off and add the chocolate chips. Let it sit for two minutes. Add butter and with a wooden spoon, mix until smooth. Frost cooled cake immediately and garnish with extra toasted hazelnuts. 

Makes two loaves.



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Strawberry and Pistachio Cake


I am in bed typing this post, a worn out 20 year old throw that I used since I was 5 years old comforting me and a pineapple and mango coconut crumble sitting on the bedside table. Piping hot, so much so, that you can you still see the juice bubbling. With custard on the side. Crumble with custard. ALWAYS with custard.


We have had stormy weather on and off and today is one of those days. You may have even heard on the news last week when Tanzania was issued a tsunami warning. Incessant rain, dull grey skies, a few strikes of thunder. Such a contrast to the bright blues I posted about last week.


Maryam is enthralled with this weather and glued to the window, sticking her hands out of the grill to catch a few drops every now and then, giddy with excitement. You see, Dubai has never experienced rain like this before. Capturing little sparkly drops in her tiny palms.


I am still in Dar es Salaam, having extended my trip by a week. Although I have been taking photo after photo to show you my second home, my country, I have really missed this space. This blog, writing. YOU. And so, here I am. Doing what I love.


You must be wondering then where these bright spring inspired images of strawberries have come from? It was a strawberries and pistachio cake I baked a few weeks ago before leaving Dubai. BBC Good Food Middle East did a short interview with me for their April issue and asked for a spring inspired recipe.
I knew I wanted to do a fruity dessert. Light and refreshing, oozing with fruit. And so this strawberry and pistachio cake was born. A simple cake elevated by using ground pistachio meal and raw pistachio milk. Then generously studded with tiny fragrant berries on top. The red of the strawberries and the jade green pistachios makes for a striking visual picture.


No frosting needed here- just a simple dusting of icing sugar and a warm cup of tea. And as for that crumble I mentioned earlier- well I’ve already polished that down. Slurping the last bit with creamy custard as I type. But I’m sure I’ll be making it again when I head back home. To savor the taste and the memories of home. With Tanzanian pineapples naturally that I hope to take back with me.
Catch you when I’m back in Dubai.
Strawberry Pistachio Cake

Ingredients:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp soda bicarbonate
1/2 tsp salt
6 tbs butter, room temperature
1 1/4 cups sugar
2 eggs
1/2 cup raw pistachio milk (can use normal milk)
4 tbs pistachio meal
Strawberries, hulled and cut into half (approx 1/2 cup)
Directions:
Preheat the oven to 180 degrees Centigrade and grease a 9 inch cake pan with butter. In a bowl, mix together the first four ingredients. Using the paddle attachment on your stand mixer, beat the butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Scrape sides of the bowl if necessary. With the mixer speed on low, add the pistachio milk alternating with the flour mixture until just mixed. Stir in the pistachio meal. Put batter into cake pan and place strawberry halves on top of the batter. Press them in very slightly into the batter. Bake for approximately 50 minutes or until skewer comes out clean. Cool on a wire rack.

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Cardamom Crepes With Rhubarb Compote


‘What’s that Mamma?’ she asked, a curious twinkle in her eye. I glanced over to see where her finger was pointing. ‘That’s rhubarb,’ I said. An incredulous giggle escaped her. ‘That’s not Rabab!’ It was my turn to laugh. Rabab is a friend of Maryams and she certainly doesn’t look like a ruby red sword sitting comfortably on the supermarket shelf.


She grabbed the rhubarb from the shelf- ‘See Mamma, this isn’t Rabab.’ I explained to her that rhubarb was actually a fruit. One that we hadn’t eaten or experimented with ever. ‘Like strawberries?’ Hmmmmm, not quite. We put it into the trolley and I promised we would transform it into something magical.


When we got home, I had forgotten but she had not. ‘Can I eat Rabab?’ As I carefully washed the woody stalk, I wondered what I would do with it. I have never eaten or cooked with rhubarb so I knew I wanted to do something simple.


And what could be more simple than compote- sophisticated and uncomplicated. Maryam grabbed a small piece and put it into her mouth. The pained expression on her face told me she wasn’t a fan. ‘Once it’s cooked, it will taste much nicer, sweeter.’




I quickly tossed the pretty rubies in sugar whilst throwing together the rest of the ingredients in the blender for the crepes. In no time at all, we had paper thin cardamom crepes topped with the prettiest pink compote I have ever seen. Some finely chopped pistachios to garnish….just because everything tastes better with nuts.


Maryam was unsure about putting the cooked rhubarb into her mouth- once bitten, twice shy, no? With some reassurance, she did. Although there wasn’t that pained expression on her face, she didn’t ask for seconds. That’s OK though. She doesn’t have to like every fruit. At least she tried though.


The crepes, however, she loved. Topped with plain icing sugar. Gobble gobble gobble and then lick lick lick the dust of icing sugar from around her lips. ‘Yummy in my tummy,’ she squealed. I had never heard that expression from her before but it’s once I hope to hear many many times.


And so that is the story of how we both discovered rhubarb!



Cardamom Crepes with Rhubarb Compote

Ingredients:
1 ½ cup all purpose flour
Pinch of salt
1 1/4 cup milk
½ cup soda water
2 eggs
1 tsp vanilla extract
2 tbs butter, melted and cooled
½ tsp cardamom powder
Melted butter for frying
2 cups chopped rhubarb
¼ cup caster sugar

Directions:
Mix all the ingredients in a blender and mix until the batter is smooth and lump free. If lumps remain, sieve the batter. Let it rest for at least an hour or more.

In a non stick frying pan set over medium heat, ladle approximately 1/3 cup batter at a time (the amount will depend on how big your pan is) and swirl the batter around the pan. Cook for about 1-2 minutes. You can add a few drops of butter to help lift the edges off to flip the pancake over. Cook for a further minute on the other side. Serve immediately with icing sugar or rhubarb compote.
To make the compote, cook the rhubarb and sugar until the rhubarb is soft (less than 5 minutes). Serve with crepes warm.
 
Makes 10 crepes.
 
 
 
 

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Chocolate Peanut Butter Tart with Peanut Praline Brittle



Every once in a while, I have the urge to declutter and cleanse. Every part of my life- from my make up bag to the pantry as well as the fridge and freezer. There is nothing better than opening your wardrobe to find all your clothes arranged neatly according to color. Or opening the kitchen cupboard and staring in awe at all the jars labeled alphabetically.


Yes, you could say I am rather obsessed with being a clean freak- everything must be orderly and organised. This year, Maryam joined in my spring cleaning spree. Together, we went through her toys and systematically sorted out what she loves to play with and what is currently tossed to one side. As I kept putting more and mroe toys to the ‘chairty’ pile, every time I turned my head the pile became smaller and smaller.


She would putting the toys back saying she still ‘needed’ them. In the end, we collectively agreed on what toys she would be giving away to those less fortunate. It was a great activity to do together, to make her realise the importance of charity, of giving, of sharing. Yet, it also made me more conscious of how wasteful we can be.

Perhaps the best part of cleaning sprees is that moment of discovery. When you find hidden money in the sofa, when you stumble upon an outfit that is almost as good as new, when leftover tart dough is unearthed from the depths of your freezer.


And that is exactly how this tart came to be. I had made this tart dough a while back when I made these pear crumble tarts for Mowie’s magazine. I decided to top them with smooth and velvety chocolate mousse and a kiss of peanut butter. Then you bite into it and there is a crackling explosion in your mouth. It’s the crackle of peanut praline brittle. It was the icing on the cake after a hard day of cleaning.


Me and Maryam quietly ate one each at the end of the day, a twinkle of excitement in both our eyes. She- because she chanced upon a singing stuffed toy in her toy box. I- because I discovered a long lost yellow dress, perfect for spring.


Chocolate Peanut Butter Tart with Peanut Praline Brittle

Ingredients:
Tart dough:
200 gms butter, room temperature
100 gms sugar
1 egg
300- 350 gms all purpose flour

Mousse filling:
200 ml whipping cream
1 tbs peanut butter
50 gms milk chocolate
100 gms dark chocolate

Peanut praline brittle:
1/2 cup peanuts
1/2 cup sugar
2 tbs water

Directions:
To make tart bases, cream the butter and sugar using the paddle attachment on your mixer until light and fluffy. Add the egg and beat well. Stir in 300 grams of flour. If the mixture doesn’t clean the sides of the bowl, keep adding more flour a tablespoon at a time until it does. Shape the dough into a disc and wrap in cling film. Refrigerate for 30 minutes.

Preheat the oven to 180 degrees Centigrade. Grease your tart bases and roll out the tart dough using minimal flour to a 1/4 inch thickness. Fill the tart bases and cut off any excess (can be stored in the freezer). Pierce the tarts with a fork and bake for approximately 10 minutes. Remove from the oven and cool.

Place the peanuts on baking paper placed over a baking tray. To make the peanut praline brittle, mix the sugar and water in a heavy bottom saucepan and bring to the boil (do NOT stir but swirl the pan). Boil for a minute and reduce the heat. Simmer mixture until it turns a golden color. Quickly pour the syrup over the peanuts and tilt the tray to coat all the peanuts. Work quickly as the toffee sets very quickly. Refrigerate until completely cool. Place in a food processor and pulse a few times.

To make the mousse, whip the cream to soft peaks. Heat chocolate and peanut butter until melted and fully incorporated over a bain marie (can use a microwave). Cool completely and quickly fold into the whipped cream. Spread into the cooled tart bases and sprinkle with peanut praline brittle. Can serve as is or refrigerate and serve cold.

Makes 6 tarts. Extra dough can be frozen.

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Chocolate Nutella and Hazel Nut Brownie Cake



We haven’t spent much time together. You see, I’ve been busy and she is confused. Before, my world revolved around her. She would be the first thing I set my eyes on when I woke. Or rather, when she woke me up. And the last thing I checked on before I went to bed. Just to make sure she was still tucked under her blanket.


But recently her world has been turned topsy turvy, she is in a midst of a hurricane. She doesn’t quite understand why. Why I’m always in a hurry? Why we don’t go to the park EVERY day? Why I don’t feed her EVERY meal time? Why I don’t drop her to nursery anymore?



Why do we never mange to finish the story at bed time? Why don’t we have play dates anymore? Why don’t we spend hours playing in the bath nowadays? Why do I have to share my toys? ‘Why’ has been a prominent question in our home lately. Sometimes I have an answer, a lot of the times, I evade the question.

Whilst Maryam is loving being the big sister and having a young brother to cuddle, play with and experiment on (!), she hasn’t been liking the fact that I cannot spend all my time with her. There just aren’t that many hours in the day anymore. But I had a plan. A surprise to make it all better again, to make ir right, to make her happy. Like old times.


The first thing she asked when I had gotten back from hospital was, ‘Mummy, can we make ‘loodles’ and carrot cupcakes?’ So I knew baking had to be involved. I told her the night before that we would make a brownie cake for Valentine’s. And a card for Papa. She was excited with a twinkle in her eye. ‘I’ll chop the nuts. And mix.’


And that’s exactly what we did for Valentine’s. I measured. She chopped, whisked and mixed. And tasted of course. That is always part of the plan.  Together, we baked and for a little while, there was a pause in the WHY. That is how we spent our Valentine’s. Simple. But with a decadent treat. A chocolate brownie cake with hazel nuts and Nutella. It was gooey, fudgy and the perfect end to our dinner.




Chocolate Nutella and Hazel Nut Brownie Cake

Ingredients:
Brownie Cake
1/2 cup butter, room temperature
1 cup + 2 tbs dark chocolate, roughly chopped
3 eggs
1 cup sugar
3/4 cup all purpose flour
1/4 cup hazel nut flour
1 tsp baking powder
1/4 cup cocoa

Nutella Layer
1/2 cup Nutella spread
1/4 cup butter
1/2 cup chopped hazel nuts

Ganache Layer
1 cup dark chocolate, roughly chopped
1 cup milk chocolate, roughly chopped
2 tbs cream
1/8 cup butter, room temperature

Chopped hazel nuts to garnish

Directions:
Preheat the oven to 180 degrees Centigrade and line a rectangular pan with baking paper. In a bowl set over a a pot of boiling water, melt the butter and chcolate until smooth (can use a microwave). In whisk together the eggs and sugar. Add the chocolate mixture to the egg mixture. Add dry ingredients into the liquid mixture until just incorporated. Pour into prepared pan and bake for 20-23 minutes or until a toothpick comes out with only a few crumbs. Refrigerate brownie cake after it has cooled.

In the mean time, mix all the ingredients of the Nutella layer. Spread over cooled brownie cake. Refrigerate for 30 minutes or so or until it has set.

In the mean time, prepeare the ganache by melting all the ingredients in a bowl set over boiling water. Pour ganache over the set Nutella layer and immediately garnish with chopped hazel nuts. Refrigerate for 20 minutes or so to set the ganache layer.

Serve cold. Makes 18 pieces depending on pan size. Leave to cool out of the fridge for 5 minutes before slicing



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Carrot Pudding

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Last week, I wrote about a cultural and religious custom where we shaved Hassan’s birth hair. I had quite a few comments and curious emails asking about this practice as well as the recipe for the carrot pudding I made to celebrate and remember this day.


Both my children were born with a full mop of velvety luscious locks. Everyone from the midwife to the cashier to strangers have remarked about how much hair they have. I could never get enough of stroking their silky heads.

But alas, this never lasted long. It is a customary to shave the birth hair on the seventh day of a baby’s life. Since Hassan was in hospital with jaundice, we managed to get this done only last week. In a way, it worked out perfectly to coincide with my Mom being present as well.


The ceremony is done to gather friends and family around and share the joyous occassion of a new arrival. This moment is taken as an announcement of a child’s birth and a sweet treat is always made to mark an even sweeter occassion.


I decided to make this carrot pudding after my wonderful neighbor Simi sent me some. Incidentally, she had a baby boy just a few hours after me. It was the perfect ending to a wonderful day with lots of laughter, photos, memories made with family around the dinner table and and sweet endings.


Click recipe card to print
Carrot Pudding

Ingredients:
200 gms butter
12 large carrots- finely shredded
1 cup whole milk
150 ml sweet condensed milk
3 tbs sugar
1 packed cup khoya (dried milk)
2 tbs cardamom powder
sliced pistachios to garnish

Directions:
In a heavy bottom saucepan, melt the butter and saute the carrots until all the water from the carrots has evaporated and the oil from the butter splits and forms a layer on top. Add whole milk, condensed milk, sugar, and khoya. Simmer on medium heat until the carrots have cooked and the mixture has become dry. Add cardamom powder and serve hot sprinkled with pistachios.

Note- You need to stir the mixture every so often so that it doesn’t stick to the bottom of the pan. Amount of condensed milk can vary depending on how sweet the carrots are. Start with 100ml and slowly add the rest until desired sweetness is achieved.
Serves 8

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Cappuccino Truffles

I have always wanted to celebrate Christmas. I yearned for all things festive- glittering decorations, sparkling trees, a frosty winterland when I peek outside my window, intricately decorated cookies. In fact, one of the highlights of living in London was getting caught up in the spirit of Christmas.


The beautiful lights that lined Oxford Street, the food hall at Harrods adorned with exquisite delicacies, even the romantic adverts on TV. I was especially keen on the Marks and Spencer adverts which came out every Christmas.


However, my mum was never keen on the idea. We never celebrated Christmas as she always wanted to hold on to our culture, traditions and religion. And now that I am a mother, I understand that. However, I do want Maryam to enjoy the holiday period. The festive Christmas nursery rhymes, the magical aura of Santa. A winter wonderland full of snow, elves and reindeers.


Living in the middle of a desert means some elements need to be left to the imagination. However, we did celebrate in our own little way by attending a lovely gingerbread decorating session at Sally’s house. Later that week, Maryam helped me wrap a present for a round of Secret Santa at nursery. She had a wonderful party there with lots of cookies, mince pies and learnt some new Christmas nursery rhymes which all the children sang in front of the parents. Besides devouring cookies, her favorite part of the day was sitting in Santa’s lap and receiving her present.


That glow of excitement and amazement in her eyes at the sight of Santa appearing from behind the Christmas tree was priceless. I’m really glad we have found a great balance of being able to celebrate and embrace different holidays, festivals and cultures whilst still holding onto our own identity.


This is the perfect time to share these truffles with you that I made for Mowie’s Christmas Issue. Perfect bite sized treats with a kick of coffee and a crunch from the pecans. I also made some pear tarts with a chocolate crumble, some hazelnuts and coffee. You can get the recipe for the pear tarts here (page 142 onwards).

I hope everyone has a wonderful Christmas with their loved ones with plenty of snow, laughter, cookies and presents. And of course plenty of family time.



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Cappuccino Truffles:

Ingredients:
150 gms white or dark chocolate (I used white)
80 ml double cream
2 tsp coffee powder
30 gms pecans, finely chopped
1 tbs butter, room temperature
Mixture of Dutch processed cocoa powder and coffee powder for rolling

Directions:
Chop the chocolate finely and place in a bowl. In a pan, bring the cream and coffee powder to a boil and pour over the chopped chocolate. Stir in the chopped pecans and butter. Use a wooden spatula to whisk the mixture until a homogeneous ganache is formed. Cover the bowl with a cling film and leave in the fridge for at least 30 minutes or until the ganache is set.

Remove the mixture from the refrigerator and using a teaspoon or a melon scooper, scoop small balls into the palms of your hand and roll into balls. Place on wax paper and back into the fridge for another 30 minutes.

Sift a mixture of cocoa powder and coffee powder into a bowl. Roll each truffle into the mixture and shake off any excess powder with your hands or in a sieve. Serve the truffles at room temperature or store in an air tight container for up to a few weeks.

Makes approximately 16-20 truffles depending on size.  

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Apple Cardamom Cake


Something has been on my mind for a few weeks now. I’ve been pondering over it for some time. Should I, should I not? Will I succeed? What will Akber and Maryam think? Are they going to be open minded and accepting? Or will they scoff at me and turn up their noses? 



You see, the reason I’ve been so hesitant is because I’ve been thinking of breaking a marriage, a union, a relationship. A longstanding one that has stood the test of time. A marriage with no fights and arguments. A marriage that is an example, one that everyone looks up to. One that is ideal and perfect but also boring and ordinary.


But the urge was too great and so I did it. It felt good…. I was relieved and at the same time apprehensive but when I got the nod of approval from Maryam and Akber, I knew I had done the right thing. Just in case you’re wondering, I’m talking about the harmonious alliance that once existed between apples and cinnamon.


The two have always gone hand in hand. But I have found a better partner for the apple. A match that may be unconventional but still comfortable- apples and cardamom. They form a happy family in this cake that I adapted from this Pear and Almond Cake I have made numerous times. Out with the old and in with the new and everyone who ate a slice agreed. Apples and cardamom are very content with one another, they compliment each other. 

 

Click recipe card to print.

What more could you want from a relationship? Roasted almonds and custard played happy friends with this delicate cake. Try this new combination and you won’t be disappointed.

Have you broken a longstanding (food) relationship? Were you happy with the results?

Apple Cardamom Cake:
Ingredients:
2 Fuji apples
3 tbs butter, room temperature
1/2 cup sugar
2 eggs
1 tsp pure vanilla extract
3/4 cup whipping cream
3/4 cup ground almonds
1/2 cup flour
1 tsp baking powder
1 1/2 tsp cardamom powder
1/4 cup roasted almond flakes plus extra for serving
Directions:
Preheat the oven to 175 degrees Centigrade. Grease and flour an 8 inch pan. Core apples and cut thin slices. Place apple slices in water and squeeze half a lemon into the bowl to avoid discoloration.
Using the paddle attachment on your stand mixer and at medium speed, beat the sugar and butter until light and creamy. Add eggs one at a time, beating well after each addition and scraping the bowl when needed. Reduce the speed to low and add the rest of the ingredients except roasted almonds. Gently stir in the roasted almonds and pour batter into cake pan. Arrange sliced apples in a circular fashion and press gently into the batter. bake for approximately 30 minutes or until a skewer comes out nearly clean.
Let the cake stand for 5- 10 minutes on a rack before turning it out. Serve with a drizzle of custard and sprinkle roasted almonds on top. This recipe will serve 12 people.

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