Sugar free almond cake

Another recipe with leftover egg yolks. This time "Sugar free almond cake". :)

Although it doesn't have the rich sweetness from sugar, the almond powder and butter is enough to give this sugar free cake a moreish taste.

In fact..., I baked them before dinner and they were all gone after dinner... Hum, greedy greedy... ;D

Ingredients:

Flour 75g

Almond powder 15g

Sweetner 3tbsp

Baking powder 1 tsp

Egg yolk 2

Egg 1

Butter (melted) 100g

Vanilla extract 1tsp

1. Preheat the oven to 180º.

2. Beat egg yolk and egg until it's light and fluffy.

3. Mix in melted butter and vanilla extract into 2.

4. Fold flour, baking powder and almond powder into 3.

5. Pour the mixture into cake tin and bake in the preheated oven for 20 minutes.

Raspberry jam cake

When you have a baker in the house nothing will be wasted... Andy left 2 egg yolks in the morning to make his white omelet and by noon those egg yolks were used in my cake.

I thought making a plain cake was a little boring and looked into the cupboard and the fridge to see what I could find... Oh yes, Raspberry Jam! Done!

So here we were... the easy peasy Raspberry jam cake was ready for the afternoon tea time ;)

Ingredients:

Flour 100g

Baking powder 1 tsp

Sugar 100g

Butter 50g

Egg yolk 2

Egg 1

Raspberry jam 2 tbsp

1. Preheat the oven to 180ºc. Melt butter.

2. Beat egg yolk, egg and sugar together until it's light and fluffy.

3. Mix in melted butter into 2.

4. Sift flour and baking powder into 3.

5. Stir raspberry jam into 4.

Pour the mixture into cake tin and bake in the preheated oven for 20 minutes.

Ultimate custard ice cream

There are so many things we can do with those left out egg yolks after making macaroons or chiffon cakes, and sometime, those yolks with a look of "use me up!" gives me great ideas:)

This time, I opted for a simple custard... but it wasn't just custard, it was for my ultimate custard ice cream! I've always wanted to make really rich cream-brulee-like ice cream, so the time has come!

I've made the custard with brown sugar for a change from normal white sugar, which worked well and gave the custard a good body. Hum, looking already good:) Since I still had dulce de leche from the other day, (remember Torta de hojas I made?) I mixed it in the custard and made lovely marble. Wooow, I could already see it was going to taste amazing.... I even had a spoonful before putting it in the freezer... cheeky...;)

Having waited whole afternoon, I finally got it out for dinner. The texture wasn't rock -hard like the ones you sometimes get, but so smooth that I could serve it straight from the freezer. The taste... oh..man..! This is what I call "The ultimate custard ice cream"! Yum yum yum...

Ingredients;

Corn starch 15g

Brown sugar 120g

Water 80ml

Egg yolk 2

Single cream 160ml

1. Boil sugar and water in a sauce pan. When the sugar is fully melted, turn the heat off.

2. Mix corn starch, egg yolk and cream together. Add them into 1.

3. Put 2 back on a low heat and mix well.

4. When the mixture has become creamy and shiny, turn the heat off. Let it cool.

5. Add dulce de leche in 4 and mix roughly to make marble.

6. Put 5 in the freezer to set.

Super simple pudding

Egg yolks were left aside quietly because they didn't make it into those macha financiers I made yesterday. There are quite few things you can do with egg yolk such as turning them into nice home-made custard, egg tarts, ice creams, cookies... but they can be a little time consuming... (Oh, don't get me wrong, I love those time consuming process too!)

Basically, after the financiers I've cleaned up all the tools, so the last thing I wanted to do was do those washing up and cleaning up again late at night....

My choice for saving those left-alone egg yolks were... Pudding! Yes that's it, a super easy peasy one! All you need is mix, put them in the oven, sit back and relax while you wait. With so little effort, you get a smooth creamy slightly nutty pudding. Not bad, huh?

Ingredients;

Egg yolk 3

Almond milk 250 ml

Maple sugar 1 tbsp

1. Preheat the oven to 200º. Mix all the ingredients together.

2. Pour 1 into pudding cups. Place the cups in a baking pan. Pour water in the pan until the water reaches to half the height of the cups.

3. Place the pan in the preheated oven (200º). Bake for 45 minutes.

4. Cool them in the fridge.