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Griottine cake recipe

Griottine cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Cherry cake

A soft sponge cake with Griottines and laced with Griottine juice. Perfect for an impressive tea time treat.


London, England, UK

5 people made this

IngredientsServes: 6

  • 100g plain flour
  • 1 teaspoon baking powder
  • 65g caster sugar
  • 1 pinch salt
  • 1 egg
  • 1 tablespoon honey
  • 80g melted butter
  • 75g Griottines

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat the oven to 145 C / Gas 2 1/2. Grease a bread tin or mould.
  2. Sieve flour and baking powder. Add sugar and salt. Add egg and honey and mix in food processor.
  3. Melt butter and add to mix. Add Griottines. Pour mixture into prepared tin.
  4. Bake for 40 minutes. Lace cake with Griottine juice as soon as it comes out of the oven.

Tip

Buy Griottines at www.griottine.co.uk.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)


Applesauce Cake with Caramel Frosting

This cake is delicious and reminds us of the good old days it was my father's favorite. There is no tricky preparation, no crusts, no elaborate ingredients. You probably have everything in your house now!

Technique tip: Lucy suggests cooking down about 3 to 4 apples with a bit of sugar and making your own applesauce. Make sure you cool the apple sauce before adding to the recipe.


In circles 18 cm in diameter and 4.5 cm high. Place the crispy hazelnut milk at the base, place very little sparkling Cognac banana. Then a first disk of dacquoise with hazelnuts, a little sparkling wine, some pieces of fried bananas, the second dacquoise disc and smooth the circle with the rest of sparkling Cognac banana. Put everything in the freezer. demold glazed and decorated

On plate and sheet of guitar paper, line circles of 18 cm in diameter and 4.5 cm high of milk chocolate mousse. Place the brownie macadamia at the bottom of the circle, cover with a thin layer of milk chocolate mousse. Place the pears and cover with milk chocolate mousse. Add Rémy Martin cognac crème brûlée. Smooth with the rest of the mousse. Put everything in the freezer. Unmold the desserts, glaze them with the white mirror glaze. Arrange purple macaroons on the turn, decorate with pears * and ivory chocolate threads. * Pears in decoration: cut pears in thin strips and soak them in the syrup at 30 ° B. Deposit them on a Silpat® sheet. Bake at 180 ° C until coloring. After cooling, switch to the black spray gun (50% cocoa butter and 50% dark chocolate cover) to avoid moisture in the refrigerator and give a little contrast.


Watch the video: Noisetier Chocolat ou Casse-Noisette (October 2021).