Almond Lemon Easter Cake

Who loves lemon? We’ve been seeing such gorgeous lemons at the market recently, bringing their springy southern sunshine to Paris, that this Almond Lemon Easter Cake is giving us a bit of much needed zest at this time of year. It’s also ideal for pairing with chocolates in all shapes and sizes.

What fun it has been to put this simple, sticky cake together and dress it up with sugared edible flowers, macarons and Easter chocolates – just to be festive and celebrate Spring, following Macaron Day. It goes without saying – take the decorations away and it’s still a luscious lemon cake in its own right at any time of year.

Almond Lemon Easter Cake

Why is there a chocolate hen nesting on the cake?

French traditions of chocolate are surprising at first: as we’re used to mainly chocolate eggs and Easter Bunny sculptures and more in the UK, there are also some added traditional popular forms that appear – from supermarkets to the high-end expert Chocolatiers all around France. These are notably hens, bells and fish.  For a more detailed explanation and a tour of many Parisian chocolate Easter displays, see my post here.

French Easter Chocolate Traditions

HENS: As hens continue to lay their eggs even during the 40-day Christian tradition of Lent when meat or eggs are not allowed to be eaten, Easter’s arrival signalling the end of Lent means that there are a lot of eggs to be used.

BELLS: Tradition has it that church bells fly to the Vatican in Rome on Good Friday (bells therefore don’t ring for 2 days) and return with chocolate to distribute on Easter Sunday after joyfully ringing in the Mass to celebrate Christ’s resurrection.

FISH: There are even more chocolate fish than usual this year, as Easter weekend falls on 1st April.  In France, April Fool’s Day is known as Poisson d’avril (April Fish) and any decently duped April Fool in France will probably be sporting a school of colourful paper fish taped to their back.

Chocolate Easter Mendiants

Chocolate Easter Mendiant Decorations

You’ll see all sorts of bags of dark, milk or white chocolate fritures, a mixture of fish, seafood and shell shapes. As I previously made Mendiants of Easter macaron bonnets, I couldn’t resist melting some white chocolate and sticking on some fritures with candied orange peel and toasted almonds.

What’s more, I used my silicone macaron mat (have you seen my review here?) to make them. Gently melt white chocolate in a bowl over simmering water (bain marie) until 3/4 melted, quickly take it off the heat and stir to melt the rest of the chocolate, and leave for 5 minutes to cool.

Spoon into the macaron circles (or simply onto baking parchment) and as soon as the chocolate appears to set (about 10 minutes later), quickly press in candied fruit, nuts and miniature chocolate eggs or friture. Leave in a cool place for about 20 minutes then peel off the mendiants.

almond lemon easter cake

Almond Lemon Easter Cake with macarons, mendiants and sugared edible flowers

Edible Sugared Flowers

Pick some untreated, clean edible flowers such as primoses, primula, winter pansies or violas, lightly brush with egg white from back to the fronts of the flowers, then sprinkle lightly with caster sugar. Leave to dry in a cool, dry place and use within a month.

For the macarons, use the recipes that are in either of my books, Mad About Macarons or Teatime in Paris!

Almond Lemon Easter Cake Method

Almond Lemon Easter Cake Recipe Method

This recipe uses cornflour instead of flour, making the cake extra light. I used a cake mould of 23cm diameter but any similar-sized cake tin will work well.  Ensure that your lemon is unwaxed before grating the zest.  If not, pour over boiling water and brush off the wax with a clean kitchen brush and pat dry on kitchen paper.

Almond Lemon Easter Cake Slice

Almond Lemon Easter Cake – just another slice …

Almond Lemon Easter Cake – Recipe

5 from 5 votes
Almond Lemon Easter Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

A simple, light lemon cake made with ground almonds and soaked in a tart lemon syrup to make this Easter cake extra moist

Course: Breakfast, Dessert, teatime
Cuisine: British, French
Servings: 12
Calories: 350 kcal
Author: Jill Colonna
Ingredients
  • 175 g (6oz) butter, unsalted (softened)
  • 150 g (5.25oz) sugar
  • 5 eggs (medium) (or 4 large eggs)
  • 250 g (9oz) ground almonds (almond flour)
  • 2 tbsp cornflour
  • 2 tsp baking powder
  • grated rind of a large unwaxed lemon
Syrup
  • 50 g (1.75oz) lemon juice (about one lemon)
  • 40 g (1.5oz) sugar
Instructions
  1. Preheat the oven to 180°C/360°F/160°C fan/Gas 4.
    Cream together the butter and sugar in a large bowl, either using a balloon whisk or mix together in a mixer until pale, smooth and creamy.

  2. Continue to mix together, gradually adding the eggs, ground almonds, cornflour, baking powder and lemon zest until the batter is smooth.

  3. Transfer to a cake mould (I used a shaped mould, 23cm diameter, although a normal cake tin is good) and bake in the oven for about 40 minutes, until golden.

  4. Meanwhile, make the syrup: squeeze out the juice in a bowl via a strainer to sift out the pips then weigh the juice and sugar together in a saucepan. Stir over a medium heat until it thickens slightly for about 10 minutes. Remove from heat.

  5. Cool the cake in the mould for about 10 minutes then take out of the tin and cool on a wire rack.  Pour over the syrup all over the cake and decorate as you wish.

Recipe Notes

Can keep for up to 5 days if kept in an airtight container in a cool, dry place.  Good for freezing.

NUTRITIONAL INFORMATION

350 Calories per serving; 7g protein; 26g lipids; Gluten Free.

 

Jill Colonna

MadAboutMacarons.com

 

Almond Lemon Easter Cake

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Lemon Easter Cake Gluten Free

 

Macaron Day Paris 2018 – Plan your Visit!

As our thoughts are happily turning to the much awaited, budding arrival of Spring on 20 March, it’s also the official date of Macaron Day Paris.

Macaron Day Paris 2018
starts the weekend of 17 March and continues to Tuesday 20 March.

Macaron Day Paris

Initiated by the ‘Picasso of Pastry’, Pierre Hermé (Vice President of Relais Desserts), Macaron Day is a charitable event which is organised by the high-end pastry chefs of French pâtisserie throughout France, Europe and the World over who are all members of Relais Desserts.

Macaron Day Paris 2018

Photo courtesy of Relais Desserts

Macaron Day Paris: The Motto

The motto is simple: One donation (un don) for One macaron.
Donations go towards the association, Vaincre la Mucoviscidose – Fighting Against Cystic Fibrosis. Their volunteer workers rally around the Relais Dessert boutiques with their tins and each time you add your donation, you pick the macaron of your choice. Last year the Association raised a fabulous €50,000 and so this year, let’s help them top it!

To assist your planning of the perfect macaron day (or weekend) in Paris, each participating boutique for Macaron Day is listed below as well as opening times. N.B. some boutiques are closed on Sunday or Monday.

Pierre Hermé

With a gourmet choice of about 20 macarons which will be available for tasting, you’ll probably be glad there’s a queue on Macaron Day at Pierre Hermé, just so you can decide on a few!

About 20 delicious flavours will be available for tasting, such as:

  • Rose, Jasmine and Fresh Mint in the Infinitely collection;
  • Ispahan (rose, raspberry & lychee), Licorice and Violet from the Signatures collection;
  • or new Lemon, Honey and Orange Blossom flavours from the Garden of Atlas collection.

Don’t forget the all-time favourites too. Mine are Mogador (milk chocolate & passion fruit) or his Infinement Vanille (Madagascan Vanilla), Montebello (pistachio & raspberry), and Yasamine (jasmine, mango & candied grapefruit)… but I’ve kept the best until last:

There’s a NEW SIGNATURE MACARON FOR MACARON DAY PARIS: Garden of Lima with lucuma nut and caramelised ginger.

Macaron Day Paris Pierre Hermé

Photo courtesy of Pierre Hermé: New Signature macaron “Garden of Lima” with lucuma nut and caramelised ginger.

4 rue Cambon, 75001 Paris (Saturday & Sunday: 10am-8pm)
39 avenue de l’Opéra, 75002 Paris (Saturday & Sunday: 10am-8pm)
18 rue Sainte-Croix de la Bretonnerie, 75004 Paris (Saturday & Sunday: 10am-8pm)
72 rue Bonaparte, 75006 Paris (Saturday & Sunday: 10am-8pm)
Publicis Drugstore, 133 avenue des Champs-Elysées, 75008 Paris (Saturday & Sunday: 10am-10.30pm)
89 boulevard Malesherbes, 75008 Paris (Saturday & Sunday: 10am-8pm)
Le Royal Monceau Raffles, 37 avenue Hoche, 75008 Paris (Saturday & Sunday 3-6pm)
Lafayette Gourmet, 35 Boulevard Haussmann, 75009 Paris (Mon-Saturday: 8.30am-9.30pm; Sunday 11am-6pm)
185 rue de Vaugirard, 75015 Paris (Saturday: 10am-8pm; Sunday 9am-5pm)
58 avenue Paul Doumer, 75016 Paris (Saturday & Sunday: 10am-8pm)
Printemps, Parly 2 shopping centre, Le Chesnay (Saturday 10am-8.30pm; closed Sunday)

 

Sadaharu Aoki

This Japanese-French pâtisserie is highly Japanese but I can assure you that the Japanese macaron language helps gets the ooh and aahs of communication going, macaron-munching style! Try spectacular flavours such as Matcha Green tea; Black Sesamé; Genmacha; Hojicha; Earl Grey; or I find this perfectly acidic citrus Yuzu macaron always hits the spot.

56 Boulevard de Port Royal, 75005 Paris (Tues-Saturday 10am-7pm; Sunday 10am-6pm. Closed Monday.)
35 rue de Vaugirard, 75006 Paris (Tues-Saturday 11am-7pm; Sunday 10am-6pm)
103 rue Saint Dominique, 75007 Paris (Tues-Sat 11am-7pm; Sunday 11am-6pm)
Lafayette Gourmet, 35 Boulevard Haussmann, 75009 Paris (Mon-Saturday 8.30am-9.30pm; Sunday 11am-7pm)
25 rue de Pérignon, 75015 Paris (Tues-Saturday: 11am-7pm; Sunday 11am-6pm)

Macaron Day Paris Dalloyau Macarons

Dalloyau

This historical institution, on the go since 1682 from the original boutique in 101 rue du Faubourg St Honoré, now has ten boutiques in and around the City of Lights offering a range of Paris macaron flavours.

For Macaron Day, Dalloyau are on a floral theme, with 2 NEW FLAVOURS: Fraise-Griotte-Coquelicot  (strawberry-black cherry-poppy) and Rose-Framboise (rose-raspberry). Both new seasonal flavours will continue after Macaron Day Paris for another 3 months in their boutiques:

5 Boulevard Beaumarchais, Bastille, 75004 Paris (Saturday & Sunday 9am-8.30pm)
2 Place Edmond Rostand, 75006 Paris (Saturday & Sunday 9am-8.30pm)
63 rue de Grenelle, 75007 Paris (Saturday & Sunday 9am-8.30pm)
101 rue du Faubourg St Honoré, 75008 Paris (Saturday & Sunday 8.30am-9pm)
Lafayette Gourmet, 35 Boulevard Haussmann, 75009 Paris (Mon-Saturday: 8.30am-9.30pm; Sunday 11am-7pm)
69 rue de la Convention, 75015 Paris (Saturday & Sunday 9am-8pm)
Galeries Gourmandes, Atrium du Palais des Congrès, 2 Place de la Porte Maillot, 75017 Paris (Saturday: 11am-8pm; Sunday 10am-8pm)
18 Place du Marché, 92200 Neuilly-sur-Seine (Saturday & Sunday: 9am-8pm)
67 Jean-Baptiste Clément, 92100 Boulogne-Billancourt (Saturday: 9am-7.30pm; Sunday 10am-2pm)
21/39 rue d’Alsace, 92300 Levallois-Perret (Saturday 10am-9pm. Closed Sunday)

 

Laurent Duchêne

With at least 15 macarons to choose from including the great classics, I’d also pick the more unusual flavours such as his Chocolate-Yuzu or Mojito macarons. For Macaron Day Paris, his NEW SIGNATURE MACARON is Le Limoncello, with Limoncello cream and jelly with a hint of basil.

238 rue de la Convention, 75015 Paris (Tues-Fri: 8.30am-2pm, 3pm-7.30pm; Saturday: 8.30am-7.30pm & Sunday: 8am-1.30pm)
2 rue Wurtz, 75013 Paris (Monday-Saturday: 7.30am-8pm; closed Sunday)

macaron day Paris

Photo courtesy of Jean-Paul Hévin, Paris

Jean-Paul Hévin

Try Jean-Paul Hévin’s new macaron, Annam: between two Grand Cru chocolate hulls from Vietnam, discover a chocolate ganache, tangy chocolate taste, yellow fruit notes. This new creation plus all the other chocolate favourites will be available in all Jean-Paul Hévin stores around Paris.

231 rue Saint Honoré, 75001 Paris
41 rue de Bretagne, 75003 Paris
3 rue Vavin, 75006 Paris
23 bis avenue de la Motte Picquet, 75007 Paris (all 4 boutiques open Mon-Saturday: 10am-7.30pm. Closed Sunday)
Lafayette Gourmet, 35 Boulevard Haussemann, 75009 Paris (Saturday: 8.30am-9.30pm; Sunday 11am-6pm)

 

Arnaud Larher

There are 4 new macaron flavours that I confess I haven’t yet tasted, but hope to try them out on Macaron Day:

  • Chestnut cream filling with pieces of candied chestnuts and black currant;
  • Praline + milk;
  • Yuzu fruit ganache spread, featuring the Yuzu citrus; and
  • Olive oil-based ganache filling;

Otherwise choose from his classic selection of exquisite flavours: my favourites are Pistachio; Mango-tangerine; or Coffee and chocolate cream laced with strong coffee.

93 rue de Seine, 75006 Paris (Saturday: 10am-8pm; Sunday: 10am-7pm)
57 rue Damrémont, 75018 Paris (Saturday: 9.30am-1.30pm & 3.30pm-7.30pm; Sunday: 10am-1.30pm)
53 rue Caulaincourt, 75018 Paris (Saturday: 10am-7.30pm; Sunday 10am-1.30pm)

Macaron Day Paris 2018 LeNotre

Photo courtesy of LeNôtre, Paris

LeNôtre

The legendary house, LeNôtre will donate 25% of its macaron sales and courses from its “Ateliers de Gaston” (Gaston’s Workshops) to the Vaincre la Mucoviscidose (Fight Cystic Fibrosis) Association.

10, rue Saint Antoine, 75004 Paris (Mon-Sun 9am-9pm)
15, boulevard de Courcelles, 75008 Paris (opening times as above for all boutiques)
22, avenue de la Porte de Vincennes, 75012 Paris
61, rue Lecourbe , 75015 Paris
44, rue d’Auteuil, 75016 Paris
48 avenue Victor Hugo, 75016 Paris
121, avenue de Wagram, 75017 Paris
Parly 2 Commercial Centre, Centre Commercial, 2, avenue Charles de Gaulle, 78150 Le Chesnay (closed Sunday)

Christophe Roussel

This boutique, Creative Duo with Julie (Christophe’s adorable wife) at the bottom of the Montmartre hill, has a most sumptuous selection of macarons to choose from..

Try their Pistachio Morello Cherry; Caramel Coated with Dark Chocolate; Passion Fruit and Tarragon; or Lavender Apricot, making us dream of a hot, fragranced summer in the South of France. One of my all-time favourites, however, is his Cheesecake macaron – you have to try it!  On second thoughts, try them ALL!

 5 rue Tardieu, 75018 Paris (Mon-Fri 10.15am-7pm; Saturday and Sunday 10.15am-8pm)

 

Enjoy yourselves, happy tastings and make a charitable weekend out of eating macarons for your donations during Macaron Day Paris.  Not only is it gourmand, but it’s all in a good cause.  Why not share your macaron experiences together on the MadAboutMacarons Facebook page? I look forward to hearing from you.

Happy Macaron Day Paris – or make yours the perfect Parisian macaron weekend and let’s top last year’s target!

Chocolate Chip Hazelnut Cookies

Do you need a quick and easy solution sometimes? Mine is often a batch of almost brownie-like, intense dark Chocolate Chip Hazelnut Cookies – especially after making chocolate macarons.

Why? Surely seeing a batch of finished, sandwiched macarons together, there’s no problem, right?

chocolate chip hazelnut cookies

Chocolate Chip Hazelnut Cookies – BEFORE …

Sit down with a cup of tea and imagine the scene: there’s this large batch of dark chocolate and hazelnut macarons sitting sandwiched together with gooey ganache on a baking tray and their incredible aromas are snake-drifting around the house. Suddenly, a numbed expectant devouring silence hits the air, as my chocolate-loving teenagers and husband remember… they are NOT ready to eat just yet.

They’ve learned over time not to pinch one. Instead, it’s totally worth the wait for macarons to mature to their ultimate, crispy and fondant perfection. So, as the heavy macaron-laden box disappears in the fridge for a couple of days to perform their magic, my favourite nutty cookies come to the rescue.

Why haven’t I posted my favourite cookie recipe yet? Perhaps because, paradoxically, I make them so often. Or perhaps it has been my safely guarded secret, passed to me by our local chocolate factory.  Yes, one of our neighbours a couple of blocks away was the Chocolaterie du Pecq. Alas, I say ‘was’, as they are permanently shut down following a fire that took place a couple of years ago.

Every December, they would open their doors for a few hours to the public. Us locals would queue, unusually for the French – even if it was more sideways than a normal straight British-style queue – on our allotted early morning Saturday slot. As we were tasting their latest magic (another reason for going sideways and becoming high on cacao), we’d complete our order forms for bulk packs of the most exquisite dark chocolate chips, praline, unsweetened cocoa powder and ballotins of our favourite filled chocolates.

chocolate chip hazelnut cookies

Chocolate Chip Hazelnut Cookies – AFTER …

Chocolate Chip Hazelnut Cookies – with Toasted Nuts & Salt!

Thankfully, the chocolate factory’s recipes go on – and this is one of them. Over the years, I’ve used their original recipe, cutting down on the sugar (if it’s too sweet, how can you appreciate all the flavours in there?) but if you have a few more minutes (that’s all), take the cookies to the NEXT LEVEL and toast some hazelnuts and add a tablespoon of unsweetened cocoa powder. It’s all in the recipe below!

Have you put dark chocolate and good quality salt (fleur de sel from Brittany) together? The chocolate becomes even more intense in flavour. If you’ve never tried this before, then I urge you to give it a go.  Added to these cookies, it makes them even more addictive.  And speaking of salty cookies, have you tried these palets bretons, the deliciously salty butter biscuits from Brittany?

chocolate chip hazelnut cookies

Gooey and intense in dark chocolate with toasted hazelnuts and a hint of fleur de sel salt

Next time you make a batch of chocolate macarons, just remember this quick and easy cookie recipe – and, if you have extra whites left over, then make some crunchy Tuiles or delicious buttery Financiers from my book, Teatime in Paris!

I can sense that this will be seen as “just another cookie recipe post”. Am I right? Prove me wrong and try the recipe. If you do, please tell me and rate the recipe below!

5 from 3 votes
chocolate chip hazelnut cookies
Chocolate Chip Hazelnut Cookies
Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins
 

Perfectly gooey, crumbly and intense in dark chocolate, these toasted hazelnut cookies are addictive with a touch of French fleur de sel salt to add that extra oh-la-la factor while waiting for your chocolate macarons to mature.

Course: Breakfast, Snack, teatime
Cuisine: American, French
Servings: 12 cookies
Calories: 158 kcal
Author: Jill Colonna
Ingredients
  • 80 g (3oz) unsalted Butter softened, nearly melted
  • 50 g (1.75oz) cane Sugar or Cassonade French sugar
  • 50 g (1.75oz) ground hazelnuts hazelnut flour
  • 80 g (3oz) plain flour all-purpose
  • 1 tbsp unsweetened cocoa powder (I use Van Houten) OPTIONAL
  • 1 egg (organic) at room temperature
  • 1 tsp baking powder
  • 1 tsp salt fleur de sel
  • 100 g (3.5oz) dark chocolate chips (good quality)
  • 40 g (1.5oz) hazelnuts OPTIONAL
Instructions
  1. Preheat the oven to 200°C/180°C fan/400°F/Gas6.

    In a large bowl, whisk together the butter and sugar until it looks a moussy mixture

  2. Dry fry the hazelnuts for about 5 minutes over a high heat until toasted.

  3. Add all the other ingredients and mix together using a spatula or spoon. If adding the extra toasted hazelnuts, chop them roughly or break them up in a mortar & pestle or crush them in a ziplock bag using a rolling pin. 

  4. Line a baking sheet with baking parchment or a silicone mat. Using a dessert spoon or ice cream scoop, form about 10-12 balls well spaced apart. You may need a second baking sheet, depending on the size of yours. 

  5. Turn down the oven to 160°C/140°C fan/320°F/Gas3 and bake them for 17 minutes. Remove and cool on a wire rack.

Recipe Notes

NUTRITIONAL INFORMATION per 40g serving (makes 12 cookies): 158 Calories; 3g protein; lipids 10g; glucides 14g.

Best eaten on the day but store in a cookie jar and eat within 24 hours so they're at their best.

Jill Colonna

MadAboutMacarons.com

 

chocolate chip hazelnut cookies

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Cheesy Red Onion Pepper Cornbread

If you love Cheese Scones, then you’ll love this Cheesy Red Onion Pepper Cornbread. Like Scones and Irish Soda Bread, Cornbread is a fast bread that’s quick and easy to make since it doesn’t rely on yeast to rise over time.  So it’s handy to have up your woolly sleeve when you’re snowed in, or just for a nourishing, homemade snack or supper at little notice.

red onion pepper cornbread

You may remember seeing photos of the snow hitting Paris recently. As Antoine luckily avoided it being abroad on business and the girls and I were magically snowed in with no school, us mice turned to more British-style lunches with hot, nourishing bowls of soup (such as pumpkin & leek, sweetcorn & pepperrocket soups) and something rather special to go with it.

Round cheese scones

I quickly discovered that a walk to our local boulangerie was pretty precarious; with the streets un-gritted and discovering my boots were needing new soles with proper grips, it was preferable to stay in slippers.

So, rather than slip about like some mad woman in the search of a good French baguette, I turned to my roots and made a few batches of my favourite recipe for cheese scones with spring onion & rosemary – even cheating (why does the snow make me lazy?)! I made just one big ball, flattened it slightly and gently criss-crossed it with a knife before putting it in the oven.  It didn’t look perfect but the result was fabulous!

cheesy red onion pepper cornbread

Cheesy Red Onion Pepper Cornbread

After trying a delicious Cheesy Jalapeno Soda Bread from Camilla at FabFood4All (I love how she uses beer instead of buttermilk), and with cornmeal about to reach its sell-by-date in the pantry, I was inspired to turn to a more savoury version of cornbread, adding cheese, onions and red peppers.

For traditional American cornbread lovers, please don’t be offended that I have omitted any sugar or honey from the recipe.  After experimenting and playing around with various versions, the girls have given the thumbs up to this final savoury version – it’s quick, it’s easy, it’s healthy, delicious – and colourful too. Moreover, as I don’t have a traditional skillet to cook it in, I just used a cake pan and it slipped out so easily.

cheesy red onion pepper cornbread

The additions of salt (or fleur de sel) and fresh rosemary or thyme (I saved from the garden!) when serving, just add that extra delicious touch. For the cheese, you could use a good, mature cheddar or French Comté – but here I grated in matured Mimoulette cheese, which has much less fat and just as sharp on the taste.

If you love things a little spicy, then sprinkle on some smoked paprika to the vegetables before baking.

5 from 3 votes
Cheesy red onion pepper cornbread
Cheesy Red Onion Pepper Cornbread
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
If you love Cheese Scones, then you'll love this Cheesy Red Onion Pepper Cornbread. Like Scones and Irish Soda Bread, Cornbread is a fast bread that's quick and easy to make since it doesn't rely on yeast to rise over time.  So it's handy to have up your woolly sleeve when you're snowed in, or just generally feeling like a nourishing, homemade snack or supper at little notice.
Course: Breakfast, Side Dish, Snack
Cuisine: American, British
Servings: 6 people
Calories: 262 kcal
Author: Jill Colonna
Ingredients
  • 150 g (5.5oz) cornmeal
  • 100 g (3.5oz) plain flour all-purpose
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp salt fleur de sel
  • 1 tbsp rosemary or thyme finely chopped
  • 100 g (3.5oz) comté, mimoulette or cheddar cheese grated
  • 1 egg organic
  • 340 ml (12oz) buttermilk* (or milk with 2 tbsp lemon juice) SEE NOTES
Topping
  • 1 red onion finely sliced
  • 1 red pepper roughly chopped
  • 1 cob fresh corn kernels (or small tin sweetcorn)
  • 1 tsp salt (fleur de sel) for sprinkling before serving
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp smoked paprika optional
Instructions
  1. Prepare the topping: fry the red onion and pepper in one tablespoon of the olive oil for about 10 minutes over a medium heat until translucent (not browned). Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

  2. Prepare the batter: in a large mixing bowl sift in the cornmeal, flour, baking powder, baking soda, salt, grated cheese and rosemary.  Using a large spoon, mix in the egg and buttermilk until smooth.

  3. Oil a 24cm cake tin with the other tablespoon of olive oil and pour in the batter.  Bake for about 15 minutes or until lightly browned.

  4. Remove from the oven, top with the onion and pepper mix, sweetcorn and (if using) the smoked paprika and return to the oven and bake for another 15 minutes.

  5. Leave to cool slightly in the tin then remove and enjoy while still warm.

Recipe Notes

* If you don't have buttermilk, use full fat normal milk, add 2 tbsp fresh lemon juice and leave to rest at room temperature for about 20 minutes then use as buttermilk.

Nutritional Information: Per 170g serving (serves 6): 262 Calories, 11g protein, 8g lipids, 37g glucides.

Delicious served with sweetcorn and red pepper soup.

 

Jill Colonna

MadAboutMacarons.com

 

Cheesy red onion pepper cornbread

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