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French Semolina Pudding Cake

I’ve had this packet of semolina sitting in the pantry just waiting to be transformed into a delicious family dessert. Truth be told, I’ve been meaning to make this Gâteau de Semoule for so long: it’s a baked French Semolina Pudding Cake topped with caramel.

Moreover, if you have some jam handy, just dribble over a few spoonfuls of warmed jam for the ultimate comfort pudding – more ideas below.

French Semolina Pudding Cake

French Inspiration

How many of us earmark a recipe book and put it aside thinking, “I must make that one day”…?  The time came this week when that pack of semolina jumped out at me as I was tidying out the pantry, taking stock of what we actually had.

Turning to page 283 of Bernard and Dominique Loiseau’s recipe book, ‘Cuisine en Famille‘, I always fancied the look of this Gâteau de Semoule – even if there are no pictures.

As stated in the book, there’s no need to make the caramel. Just dribble over some warmed  homemade jam or a fruit coulis.

Semolina Pudding

How many of you remember hot Semolina Pudding from the 1970s and 1980s? I have the fondest family memories of Mum and Dad serving this as one of our most comforting winter desserts, as my brother and I were growing up in Scotland.  We’d enjoy it scalding hot in large, purple-rimmed bowls with a blob of strawberry jam on top.

Sheer Bliss.

At this point in the recipe – before even adding the eggs – I leaned in for a taste. Semolina pudding; my Madeleine de Proust.

Even without that jam, I couldn’t help myself from taking a spoon, then another spoon, a larger spoon – until I had to stop to continue this recipe! Needless to say – at this point you could serve the semolina pudding just like this, without the rest of the recipe.

French Semolina Pudding Cake

So, to continue – I made it! Willpower can be tough.

NOTE: if you don’t have fresh milk, UHT milk is ideal – or any other nutty or oat milks of your choice. Likewise, no vanilla? Grate in the zest of an orange.

Just whisk together the sugar and 2 egg yolks until light and creamy then add to the hot, creamy semolina.

For Caramel Lovers

Meanwhile, caramel lovers prepare the bubbling caramel.  It’s rather therapeutic to watch it bubble for a few minutes until it turns beautifully brown and the smell wafts around the kitchen. Pour the caramel immediately into a non-stick cake mould of your choice.

I used a fluted brioche mould, turned upside down to resemble a large jelly mould. I can just imagine it as being the shape of a dessert that Alexandre Dumas would have created in his demure up the road from us in Port-Marly, at his residence of the Château de Monte Cristo.

Whisk up the egg whites, adding to the semolina then pour on top of the caramel and bake. Leave to cool then upturn the mould on to a serving plate.

How to Serve French Semolina Cake

French Semolina Cake Slice

French Semolina Cake is best served chilled or at room temperature.

Dessert Topping Ideas

Here are some ideas for toppings:

  • Top with fresh or tinned fruit and/or with a fruit coulis sauce. (The good news is that fruit coulis sauces have a long shelf life and so it’s handy to keep in store);
  • Warmed jam or marmalade of your choice;
  • Chilled Crème Anglaise, thin French custard sauce. See my recipe for a spiced Chai Tea Crème Anglaise sauce;
  • Fried apples in vanilla sugar and butter (thanks, Martyn!):
  • Roasted rhubarb: roast chunks in orange juice with a sprinkling of sugar in 180°C/160°C fan oven for 10 minutes;
  • Spoon over this refreshing rhubarb & hibiscus (or ginger) compote;
  • Antoine thinks this looks like a French ‘Flamby‘, so why not flambée with Grand Marnier and orange juice or rum? Let’s make a festive pudding out of it!

French-Semolina-Cake

 

French Semolina Pudding Cake

5 from 2 votes
French Semolina Pudding Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Our family favourite adapted by the recipe by Bernard Loiseau: semolina pudding given a French cake makeover, topped with caramel and served with fruit coulis, fresh (or tinned) fruit or just a topping of warmed jam for the best comfort dessert

Course: Breakfast, Brunch, Dessert
Cuisine: French
Keyword: French dessert, French recipes, pantry recipes, semolina pudding, semolina,
Servings: 8 people
Calories: 209 kcal
Author: Jill Colonna
Ingredients
  • 1 litre (1.75 pints) Milk (or your milk of choice)
  • 125 g (4.5oz) Semolina fine or medium
  • 1 vanilla pod/bean Cut horizontally (or 1/2 tsp vanilla powder/extract)
  • 1 tbsp orange blossom water (optional)
  • 2 organic eggs (separated)
  • 110 g (4oz) sugar
Caramel
  • 150 g (5.5oz) sugar
  • 3 tbsp water
Instructions
Cook the Semolina:
  1. In a large saucepan, boil the milk with the vanilla pod or extract (plus orange blossom water, if using). Rain in the semolina and stir constantly with a wooden spoon until thickened for about 10 minutes.

    If using a vanilla pod, remove it to scrape out the seeds and add them back into the milk (discard the rest of the pod)

  2. At this point the semolina pudding can be eaten hot with a spoonful of jam. However, to carry on with the recipe - in a large bowl, whisk together the 2 egg yolks with the sugar until light and creamy. Add the hot semolina to this mixture and whisk or stir until well combined. Set aside to cool and stir now and again to prevent a skin forming.

Caramel:
  1. Meanwhile, prepare the caramel by placing the sugar and water in a saucepan over a medium heat. Once boiling, leave it to bubble without touching it and keep an eye on it for about 5 minutes. The caramel should turn brown and smell beautifully of caramel. Take it off the heat immediately and pour into the bottom of the mould.

Cook the Semolina Cake:
  1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6

  2. Whisk the egg whites separately in another bowl using either an electric hand whisk or stand mixer. Stir into the semolina mixture until well combined.

  3. Pour into the mould over the caramel and bake for 25-30 minutes, covered with aluminium. Leave to cool on the counter then upturn the mould on to a serving plate.

Recipe Notes

Serve either chilled or at room temperature with either a topping of fresh (or tinned) fruit, fruit coulis (sauce) or warmed jam of your choice. Also good with a chilled Crème Anglaise sauce. Perfect for dessert but also good for breakfast.

Alternatively, grate in the zest of an unwaxed orange or lemon to replace the vanilla, adding to the milk at the beginning of cooking.

Jill Colonna

MadAboutMacarons.com

 

 

Vacherin Ice Cream Cake

The Vacherin Ice Cream Cake has to be one of the most impressive yet simplest special occasion cakes to make – it almost feels like cheating!

Trust the French to turn something we generally have stocks at home into an occasion. Take a tub of ice cream, a tub of sorbet and dress it up to party with some meringue and whipped cream. It also just happens to be gluten free.

Vacherin Ice Cream Cake Recipe

What is a French Vacherin Dessert?

Not to be confused with the round Vacherin cheese made of cow’s milk, the Vacherin dessert is also round in shape and basically composed of ice cream. I’ve seen some Vacherins on the web that are confusing, as they look more like a pavlova just with meringue, cream and fruit. A French Vacherin is an iced celebration dessert.

It couldn’t be easier: a Vacherin is made up of a layer or two of meringue, topped with vanilla ice cream then raspberry sorbet and finished off with a Chantilly cream, often laced with a little festive tipple.

An Ice Cream Birthday Cake

Vacherin Ice Cream Birthday Cake

My French father-in-law, Jean-Pierre, adores a Vacherin. Each time we have a family reunion or party of some sort – whether it’s a birthday or an excuse for a special dessert, he always orders a Vacherin Glacé from the local patisserie. It’s such a French classic, that most patisseries sell them in the freezer, opposite the counter.

So, when Jean-Pierre (‘le Toucan‘) was visiting recently, I decided to make my own homemade Vacherin to surprise him for his 80th birthday. Thankfully they arrived when they did last month, before this Covid-19 virus has taken over.

Pink Boobies

Surprise, Jean-Pierre! Except I really did create an element of surprise.

So much so, I shocked even myself by a last-minute mind-blowing idea of adding some pink colouring to the meringue.  Not exactly a great idea for a very traditional Corsican father-in-law male – but let’s just say it continued the raspberry sorbet theme? I loved how he totally ignored my pink boobies all around the cake, though. Luckily I had a few macaron shells handy to disguise them!

Vacherin French Ice Cream Dessert

Easy Dessert to Prepare in Advance

Moreover, a Vacherin is a perfect dessert made in advance.  Just prepare the day before, the morning itself – or even a few days before.

If you prefer the Chantilly cream fresh and unfrozen, then add this at the last minute and enjoy adding your own personal decorations. I added gold leaf, some pistachios and served cape gooseberries on the side, just as an excuse for some winter fruit, otherwise raspberries are great.

How to Prepare a Vacherin

A Vacherin is more about organising the presentation of ice cream than an actual recipe, to be honest. Traditionally it’s made with vanilla ice cream and raspberry sorbet, but I used nougat ice cream with extra raspberry ripple in it. Pistachio ice cream would be wonderful too.

I make my own meringue as a base but you could buy yours or even make a macaron base out of it and stick macaron shells or whole macarons all around the cake.  Just follow the macaron recipe instructions in either of my books.

Warning: If you do buy macarons from a store, ensure they have not been frozen first – otherwise do not freeze and serve at the last minute.

First take an 18cm cake ring. Trace a circle on parchment paper. Whip the meringue until stiff peaks are easy to work with a piping bag and pipe it as a spiral in the ring (no need to add colouring – keep it white!)

With the remaining meringue, pipe out little kisses. These will be stuck around the cake at the end.

While the meringue is baking in a coolish oven, use the cake ring to mould out both ice cream layers. The ice cream shouldn’t be too hard, making it easy to spread it into the ring. For this part, you will need to act fast so that the ice cream is easy to work with (still frozen, not melted!).

Start with vanilla ice cream (or try this lemon verbena ice cream), then with raspberry sorbet. Leave each layer to harden in the freezer for 30 minutes.

Top the vanilla ice cream with the meringue base, turn upside down and top with Chantilly Cream, sticking on the meringue kisses around the sides using more cream.
NOTE: I don’t add any sugar to the Chantilly cream, as there’s enough sugar in the meringue and ice cream.

Place in the freezer until dessert! I should add that this dessert is gluten free.

Vacherin Ice Cream Dessert Macarons

 

Vacherin French Ice Cream Dessert

French Vacherin Ice Cream Cake

5 from 4 votes
Vacherin Ice Cream Cake
Prep Time
25 mins
Cook Time
1 hr
Freezing Time
1 hr
Total Time
2 hrs 25 mins
 

A French iced celebration cake that's easy to prepare in advance. Just add meringue to a layer of vanilla ice cream and raspberry sorbet and top with unsugared Chantilly cream, laced with Chambord raspberry liqueur (gluten free).

Course: Dessert
Cuisine: French
Keyword: French iced dessert, gluten free desserts, Ice cream cake, Ice Cream Dessert, Vacherin
Servings: 8 people
Calories: 396 kcal
Author: Jill Colonna
Ingredients
Meringue
  • 3 egg whites
  • 100 g (3.5oz) sugar
  • 100 g (3.5oz) icing sugar (powdered/confectioner's sugar)
Ice Cream
  • 500 g (18oz) vanilla ice cream or other creamy, soft ice cream
  • 400 g (14oz) raspberry sorbet
Chantilly Cream
  • 300 g (10.5oz whipping cream (crème fleurette 30% fat)
  • 1/4 tsp vanilla powder or few drops vanilla extract
  • 1 tbsp Chambord Liqueur (or Kirsch) (optional)
Decor (optional)
  • pistachios
  • dusting of icing/confectioner's sugar
  • fresh raspberries
Instructions
Meringue
  1. Take an 18cm cake ring and trace the ring on to parchment paper as a guide for the spiral. Preheat the oven to 130°C/110°C fan/250°F/Gas 1/2

  2. Using an electric whisk (hand or stand mixer) whip up the egg whites until foaming, then gradually add a third of the normal sugar until it starts to look brilliant, then add the rest until the meringue has stiff peaks. Stop the whisk and fold in the icing sugar

  3. Transfer the meringue to a piping bag with a regular, straight tip and pipe out into a spiral on to the parchment paper. Using the rest of the meringue, either pipe out another spiral or pipe out small kisses. Bake in the oven for an hour.

Ice Cream
  1. Using ice cream that's a little soft for ease of use, place the cake ring on to a rimmed baking sheet and spread the ice cream into an even layer. Place in the freezer for 30 minutes. Then repeat the process by topping with the sorbet. Freeze for another 30 minutes.

Chantilly Cream and Preparation
  1. Whip the whipping cream for about 5 minutes until thickened. There's no need to add any sugar as there's enough sugar in the ice cream and meringue. Once whipped into peaks, add the liqueur, if using. Transfer the cream to a piping bag with a star tip.

  2. It needs quick work during this stage so that the ice cream doesn't melt. Remove the ice cream mould, placing the meringue spiral underneath. Spread a third of the cream all around the surface and stick on the meringue kisses around the sides, sticking on a little extra cream for each meringue. Finish off the rest of the cream by piping it out in a circle around the edges. Either serve immediately or freeze for at least another 30 minutes until ready to serve. Decorate as desired with pistachios, raspberries and icing sugar.

Recipe Notes

Serve with a rosé Champagne or demi-sec Champagne.

I would recommend enjoying this dessert in one go and not re-freezing this dessert if leftovers (who needs an excuse to eat the whole lot, anyway?). Ideally, make using shop-bought ice cream - although this is delicious with homemade lemon verbena ice cream.

This iced celebration dessert is gluten free.

Jill Colonna

MadAboutMacarons.com

Vacherin French Ice Cream Cake

 

 

Reine de Saba Chocolate Almond Cake

Mention ‘The Queen of Sheba’ and Handel’s famous music from Solomon plays full swing in my head.
Little did I know when I married my Frenchman in 1997 that the Queen of Sheba is la Reine de Saba in French.  So imagine, years later, how it was music to my ears to hear that the French make a gluten-free chocolate cake called the Queen of Sheba. A Reine de Saba Chocolate Almond Cake is a welcome arrival to any party.

Reine de Saba Chocolate Almond Cake

Reine de Saba (Queen of Sheba)

I loved to play ‘The Arrival of the Queen of Sheba’ as a piano duet with my bestie growing up in Edinburgh.  Even the day I married my Frenchman, Dad and I arrived to Handel’s music as I played Queen for the day. What a memorable entrance it was with an oversized Scottish golf umbrella, wondering if the organ of Saint Giles would be drowned out by the bagpipes playing to the tourists outside.

Only recently I discovered that there’s a Reine de Saba museum in Paris, particularly dedicated to Yemen. Out of 27 years in the City of Light, I still haven’t been to it yet on rue de Pradier in the 19th. So, if you have been or plan to go, please tell me below in the comments.

Reine de Saba Chocolate Almond Cake Recipe

I saw a recipe for the Reine de Saba cake in a free French booklet of 50 Best Chocolate Recipes published by France Loisirs many years ago. It was popped into my bag at the checkout after Christmas shopping in a French kitchen appliance shop in Paris’s 16th. If you know the chic 16th in Paris, getting something free here is pretty much unheard of, so I treasured it.

Earmarking the festive-looking Reine de Saba chocolate cake, this wee book of recipes was forgotten about during that festive season madness. It was put away in the bookcase for another Christmas, dwarfed and hidden by my other cookbooks. Then recently on a bout of tidying (inspired by an episode of Marie Kondo on Netflix, as I thought, ‘Do I really need to keep all of those books?’), I re-discovered this slim chocolate-coloured book. It fell apart the moment I opened it. Well, it was free.

Reine de Saba Chocolate Almond Cake slice

That Reine de Saba recipe still looked enticing. After trying it out a few times using different moulds, toppings, and tweaking a couple of things like reducing sugar and adding rum, this is it. That wee book perhaps is already in tatters but this recipe is definitely a keeper and now a firm, family favourite next to the Chocolate Ginger Fondant Cake.

Gluten-Free Dessert Recipes

Can you Handel another French gâteau that just happens to be a gluten free chocolate cake? If you would like more recipes like this, don’t forget that you can find all my best gluten free recipes here on le blog.

What Can I do with the Leftover Egg Yolks?

As you can see from the recipe below, this recipe calls for two egg whites. Normally egg whites can keep for a few days in the fridge but I prefer to use up fresh egg yolks as quickly as possible on the day.  You’ll find a whole index of egg yolk recipes here on le blog.

Moreover, if you’re looking for a recipe with 2 egg yolks, then you can find that too, such as these Honey & Lemon Sablé biscuits, or a creamy lemon sauce to serve with roast chicken, turkey or stuffed mini pumpkins. I even have a most deliciously creamy cauliflower velouté coming up next which, surprisingly, also uses 2 yolks.

Reine de Saba Chocolate Almond Cake Christmas

French Christmas Dessert Recipes

The baked, crispy glaze topping takes this recipe into Christmas dessert mode or for a special occasion birthday cake. The family loved this topped with freshly whipped Chantilly cream, laced with just a touch of dark rum (or with Grand Marnier®).

Finish off with a dusting of unsweetened chocolate powder or edible gold dust. If you like your Christmas chocolate cake spiced, then add a teaspoon of gingerbread or pumpkin spice to the cake and/or the glaze.

Plus (you know it’s coming, don’t you?) why not serve with some almond macarons? Don’t forget that Parisian macarons are also gluten free.  You’ll find the recipes for all my macarons in both my books, Mad About Macarons and Teatime in Paris!

Reine de Saba Chocolate Almond Cake

Reine de Saba Chocolate Almond Cake

5 from 6 votes
Reine de Saba Chocolate Almond Cake slice
Reine de Saba Chocolate Almond Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

A French celebratory, gluten free chocolate and almond cake, made extra special with a hint of Grand Marnier and topped with a festive glaze.

Course: Dessert
Cuisine: French
Keyword: chocolate almond cake, gluten free chocolate cake, reine de saba cake
Servings: 8 people
Calories: 309 kcal
Author: Jill Colonna
Ingredients
  • 125 g (4.5oz) dark chocolate (min. 60% cacao)
  • 75 g (3oz) butter unsalted, diced
  • 3 organic eggs separated
  • 1 egg white
  • 75 g (3oz) sugar
  • 75 g (3oz) ground almonds (almond flour)
  • 1 tbsp cornflour or potato flour (Maïzena)
  • 2 drops vanilla extract (or 1/2 tsp vanilla powder)
  • pinch salt (fleur de sel)
  • 1 tbsp Grand Marnier® (or dark rum) optional
For the Glaze:
  • 175 g (6oz) icing (confectioner's) sugar
  • 1 egg white
  • 1 tsp Grand Marnier ® (or dark rum) optional
  • 1 tsp gingerbread or pumpkin spice optional
Instructions
  1. Break the dark chocolate into bits in a bowl and place over a pan of simmering water (bain- marie). Ensure the water doesn't touch the bottom of the bowl so not to overcook the chocolate. As soon as the chocolate melts, add the butter. Mix together until melted and set aside.

  2. Separate the eggs: place the 4 egg whites in a large clean bowl to whip them later. In another bowl, place the 3 egg yolks and whisk together with the sugar until light and creamy. Add the cornflour, vanilla and stir in the ground almonds. Add in the melted chocolate, alcohol if using, and mix together. Set aside at room temperature.

  3. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Grease a 20cm cake tin with butter.

  4. Whisk the egg whites with the salt in either a stand mixer or using an electric hand whisk. When the whites are whipped up and firm, gently fold into the chocolate and almond mixture.

  5. Pour the batter into the cake tin and bake for about 20 minutes without browning the surface (a smaller, higher cake tin will need longer baking, about 30 minutes). Remove from the oven to cool.

Make the Glaze:
  1. Mix together the egg white with the icing sugar and Grand Marnier (or rum) if using.

    Depending on the cake tin, there are 2 ways of baking the glaze:

    1) Directly in an easy-release cake tin: once the cake is cooled down (but still warm), spread on the glaze and return to the oven for no more than 5 minutes. Remove from the oven, leave to cool then turn out on a serving plate.

    2) Remove the cake from the tin and place on an ovenproof serving plate. Spread on the glaze then return to the oven for no more than 5 minutes. Remove from the oven then decorate, if desired.

Recipe Notes

For special occasions such as Christmas, serve the cake topped with whipped cream laced with a dash of Grand Marnier® or rum or simply with a dollop of crème fraîche.

Jill Colonna

MadAboutMacarons.com

Reine de Saba Chocolate Almond Cake

 

French Apple Crumble Cake

How on earth could a simple apple crumble take me so long to find the correct name to fit this recipe? I’ve called this a French Apple Crumble Cake, yet it’s without the cake bit.

French Apple Crumble Cake

French Apple Dessert Inspiration

With an abundance of French apples this Autumn, I wanted a classic yet healthy apple dessert.
This recipe “Le Gâteau aux Petits Lu®” of Danièle Thompson caught my eye in Philippe Conticini and Pascal Frey’s compilation of nostalgic desserts by French celebrities in “Souvenirs Gourmands” (bought at their book launch in 2015 at the Pâtisserie des Rêves in Paris).

Danièle’s gâteau is genius. It’s basically a crumble with unsugared, lightly spiced apples. It’s given le French Touch by layering apple compote with a biscuit crumble in a rectangle or ring and left to chill in cake shape for 24 hours.

C’est tout.

Oat and almond toasted crumble

Well not quite.

Instead of using ready-made commercial biscuits, I made my own favourite Scottish oat crumble topping. So, does this make it an ‘Apple Crisp’, as it contains brown sugar and oats? Hmm. I’ve added ground almonds too.

Oat & Nut Crumble

This isn’t anything astounding, though, is it? As a Scot, it’s understandable we like adding porridge oats to  crumble toppings – as you can see from this simple apple oat crumble dessert. Moreover, the (optional) nutty addition of almonds adds more texture and flavour. Pudding proof is adding ground hazelnuts in this wicked chocolate hazelnut pear crumble.

Gingerbread spiced apple lemon compote

Naturally Sweet Apple Compote

The compote could be made purely with a sticky vanilla pod or bean but I love Danièle’s addition of pain d’épice/gingerbread spice. In this case, I had the French gingerbread spices to hand (cloves, cinnamon, cardamom, star anise) and so infused them into the bubbling lemon juice and apples.

So, what do I love most about this French Apple Crumble Cake? The choice of naturally sweet apples (Golden Delicious and Pink Lady) means there’s no need to add any sugar to the fruit. The result is sweet enough and it’s healthy too!

layering oat crumble with spiced apple compote

French Apple Crumble ‘Cake’

This isn’t really a French ‘cake’. Unlike apple crumble cakes on the web, this is rather more of a cake look-a-like.  In France, a “cake” is a transportable rectangular cake made with flour and it’s designed to rise (e.g. Banana Chocolate Marble Cake).

Instead, this French Apple Crumble Cake just rises to the occasion for teatime, dessert – or even breakfast or brunch and let’s even add it to the Thanksgiving table. It’s really a French gâteau but translated into English sounds awfully complicated. So I’m sticking with cake! Without the cake. Jings, now I’m making it sound complicated – but it’s just the delicious subtleties of the language.

French Apple Crumble Cake

Can I replace the Apples with other Fruits?

Keep it simple. Stick with apples rather than alternating with other fruits, as the compote should stay compact and avoid being too liquid.  Replace an apple with a pear at most but keep it at that to enjoy this recipe at its best. Using Granny Smith apples are good but remember they’re tart and would require some sugar.  Like in Danièle’s  original recipe, use a mix of Golden Delicious (I love how the French pronounce  them as “Gaulden“) and Pink Lady, as they’re the easiest to work with and naturally sweet.

Can I make it Gluten Free or Vegan?

This recipe is relatively low in gluten but if you want to omit the flour completely to make this completely gluten free, double the amount of oats and ground almonds. To make this recipe vegan, replace the butter with your favourite non-dairy spread or melted coconut oil for the best vegan crumble topping.

Can I freeze it?

I don’t recommend freezing it as, although possible, the crumble will become not as crisp and – dare I say such a horrible word in baking? Soggy. So let’s keep it crumbly crisp and serve simply chilled. Speaking of which, I do stress that the cake needs to chill for 24 hours in order to keep its perfect shape and eaten at its best on the day.

French Apple Crumble Cake Ice Cream

How to serve French Apple Crumble Cake

This French Apple Crumble Cake is excellent served simply on its own, as the French tend to do.  However, for many of us who love that little extra luxury on the side, a drizzling of caramel au beurre salé (see my salted caramel sauce recipe) would be perfect with a dollop of good crème fraîche.
If we want to be British about it, add custard – or try this lightly spiced French chilled custard, Chai Tea Crème Anglaise. For ice cream lovers, chestnut ice cream is a perfect Autumnal or Winter treat.
Alternatively, serve with the lot if you plan to make this for a perfect, fruity Thanksgiving dessert!
JINGS – I have it!  Let’s call it Thanksgiving Apple Crumble.

More Apple Dessert Recipes:

Sticky Toffee Apple Pudding

Alsatian Apple Custard Tart

Individual Apple Rose Tatins

Classic French Tarte Tatin

Gingerbread, Apple & Salted Caramel Trifles

Cheat’s Danish Apple Cake by FabFood4All

Toffee Apple Hazelnut Cake by Tin&Thyme

Persimmon Apple Crumble with Rum Sauce by Christina’s Cucina

 

French Apple Crumble Cake

French Apple Crumble Cake Recipe

5 from 3 votes
French Apple Crumble Cake
French Apple Crumble Cake
Prep Time
25 mins
Cook Time
35 mins
Chilling Time
1 d
Total Time
1 hr
 

A chilled healthy Apple crumble style cake - served chilled with a naturally sweet and spiced apple compote sandwiched between an oat and almond crumble

Course: Brunch, Dessert, teatime
Cuisine: British, French, Scottish
Keyword: apple crisp cake, apple crumble cake,, baking with oats, healthy apple desserts
Servings: 6 people
Calories: 436 kcal
Author: Jill Colonna
Ingredients
Crumble
  • 100 g (3.5oz) butter (room temperature)
  • 50 g (1.75oz) coconut sugar or muscovado sugar
  • 100 g (3.5oz) plain flour (all purpose)
  • 50 g (1.75oz) medium rolled oats
  • 50 g (1.75oz) ground almonds (almond flour)
Apple Compote (Gingerbread-spiced)
  • 1 kg (2lb 3oz) apples 3 Golden Delicious, 2 Pink Lady
  • 1 vanilla pod (or 1tsp vanilla powder)
  • 1 star anise
  • 1 cinnamon stick
  • 2 cloves
  • 4 cardamom pods
  • 1 lemon, juice only
  • 1/4 tsp fleur de sel (a pinch)
Instructions
Make the Crumble:
  1. Preheat the oven to 190°C/170°C fan/375°F/Gas 5

  2. Combine all the crumble ingredients an a large bowl, lightly rubbing through your fingertips until the mixture resembles breadcrumbs. Set aside. (I often make double quantities of crumble and at this point freeze the other half for an extra speedy dessert next time!)

  3. Spread evenly on to a baking sheet covered in baking parchment or with a silicone mat. Bake for about 15 minutes, until the crumble is golden brown. Set aside to cool.

Make the Apple Compote:
  1. Peel and cut the apples into small cubes. Put all the ingredients in a saucepan, cover and heat gently for about 20 minutes, stirring occasionally until the apples have become soft (I love keeping a few bits still visible for texture). Set aside to cool.

Preparing the Apple Crumble Cake:
  1. Butter a 20cm cake ring or springform cake tin (or 20cm x 8cm rectangle) and place directly on the serving plate. Sprinkle half of the cooled crumble mix evenly on the bottom, then spoon all the apple compote evenly. Top with the rest of the crumble and transfer to the fridge for 24 hours. Lift off the cake ring or take off the springform tin (this is so much easier than it sounds!)

Recipe Notes

Serve chilled on its own with a dusting of icing/confectioner's sugar. Also good with warmed salted caramel sauce, chilled Chai Crème Anglaise (or at room temperature) or candied chestnut ice cream or a good old blob of crème fraîche.

Jill Colonna

MadAboutMacarons.com

Saint-Germain Almond Cake

If you haven’t yet tried the Saint-Germain almond cake, then you’ll probably go nuts after tasting this.

Saint-Germain almond cake

Known simply as le Saint-Germain, this almond-packed cake with a subtle hint of rum was created in 1920 by the Pâtisserie Hardy in Saint-Germain-en-Laye, just west of Paris.

Saint-Germain-en-Laye Castle

As you can imagine, I’ve tried all sorts of ways to be able to extract the recipe from the patisserie’s creators on rue des Louviers. Each time, however, it’s made clear that the secret recipe has never left the laboratory since it was created in 1920.  So, what’s a girl to do?

The answer? Taste as many Saint-Germain cakes as possible and develop as close to the recipe myself to share a part of our delicious royal town, so that you can transport a bit of the Parisian life to your own kitchen, wherever you may be.

Le Saint Germain

Le Saint-Germain Cake Versions

In Saint-Germain-en-Laye, Le Saint-Germain almond cake is available also at the Patisserie Grandin in rue au Pain. While both versions are full of almonds and clearly have some bits of almonds in there too (not just powdered), Grandin’s version is laced a lot more with rum. In fact, it’s pretty boozy!

Not everyone loves rum but if you’re like our family, we love it and a good splash in the glaze is great. Add another tablespoon in the almond filling just for that extra oh-là-là kick.

Saint-Germain Cake

With or Without the Pastry Base

When I first tasted le Saint-Germain almond cake made by a French neighbour, she didn’t serve the cake at all using sweet pastry like the patisserie versions: it was without the the tart shell and served as a plain – and gluten-free – cake. If you prefer this, it’s just as good on its own, although I’m adding the tart base just to keep the recipe more authentic – even if it’s not from Hardy’s secret laboratory!

After painstaking tasting sessions with Lucie, however, I’m happy with the result as it tastes just as good.

Saint Germain Cake

Saint-Germain Almond Cake

Just like macarons, once you’ve made this try and forget about it for 24 hours as it tastes so much better after leaving it aside for a day to mature.  Believe me, after being greedy and trying it too soon, it really is worth the wait.  Try it for yourself and taste the difference.

More on Saint-Germain-en-Laye

For your own DIY tours, see my posts on Saint-Germain-en-Laye’s rooftop castle visit, a chocolate and pastry teatime walk, and find out other speciality recipes that were created here, including the Sauce Béarnaise.

Saint Germain Cake

 

5 from 1 vote
Saint-Germain almond cake
Saint-Germain Almond Cake
Prep Time
20 mins
Cook Time
35 mins
Resting Time
16 hrs 40 mins
Total Time
55 mins
 

Known as Le Saint-Germain, this almond and rum cake sits in a pastry shell and tastes even better the next day.  Made with ground almonds and a hint of rum, it's an easy recipe which is also served by locals without the tart base, making it a gluten free cake.

Course: Dessert, teatime
Cuisine: French
Keyword: almond rum cake, Easy almond tart recipes, Saint Germain almond cake, Saint-Germain
Servings: 8
Calories: 260 kcal
Author: Jill Colonna
Ingredients
Sweet Pastry Base:
  • 125 g (4.5oz) butter (unsalted) softened
  • 75 g (3oz) icing (powdered) sugar
  • 1/2 tsp salt (fleur de sel)
  • 1 egg (organic)
  • 250 g (9oz) plain flour (all-purpose)
Almond Filling:
  • 100 g (3.5oz) unsalted butter softened
  • 75 g (3oz) sugar
  • 2 eggs (organic) at room temperature
  • 100 g (3.5oz) ground almonds (almond flour)
  • 1 tbsp good quality rum optional
  • 25 g (1oz) slivered almonds
Glaze:
  • 4 tbsp icing (powdered) sugar
  • 2 tbsp good quality rum
Instructions
Sweet Pastry (this part is optional):
  1. Preheat the oven to 180°C/160°C fan/Gas 4/360°F.

  2. Beat the butter, sugar and salt together in a mixer or by hand until pale and creamy. Gradually add the other ingredients until well combined then split the dough in two, cover in cling film and chill in the fridge for an hour. (You won't need all of this dough - you can freeze the rest or keep it for up to 3 days.)

  3. Remove from the fridge until easily workable. Roll out the pastry to 3-4mm thickness on a floured surface then press into a 24cm (9") tart ring or into a pie case. Leave to set in the fridge for 20 minutes then blind bake by topping with baking parchment and baking beans and bake for 15 minutes. (For a more detailed step-by-step recipe, see my chapter on tarts in 'Teatime in Paris'.) Set aside to cool on a wire rack once turned out.

Almond Filling:
  1. Cream the butter and sugar together until light and creamy. Add the eggs, ground almonds and rum if using.  Sprinkle the slivered almonds on the base of the baked pastry base then spread on the almond filling.  Bake in the oven for 25 minutes.  Set aside to cool then chill for 24 hours or overnight. 

Glaze:
  1. Mix together the icing (powdered) sugar with the rum and spread the glaze on to the cooled almond tart. 

Recipe Notes

Set aside in the fridge for 24 hours to mature and serve at room temperature to appreciate all of the flavours. Decorate with red fruits.

Note: Some local friends make this without the tart base and it's just as good, even if not an authentic Saint-Germain cake.  If making this without the sweet pastry base, add another egg to the almond filling.

Nutritional Information: 240 Calories per serving; 6g protein.

Jill Colonna

MadAboutMacarons.com

 

Rose Rhubarb Orange Cake

If you love rhubarb, you’ll fall in love with this French Rose Rhubarb Orange cake.  It’s on the same lines as this  easy sticky almond and lemon cake yet made extra moist with a little rhubarb pre-roasted in fresh orange with a subtle hint of rose. The welcome timing of rose and rhubarb season is also perfect for celebrating Mother’s Day.

Rose Rhubarb Orange Cake

Rhubarb & Rose Recipes

By now, you may have noticed I adore rhubarb and rose together. I even wear a French perfume of the two together – it’s glorious. To taste the two, have you tried this rhubarb and rose sorbet or this rhubarb, rose and hibiscus jam?

It doesn’t just stop at roses: in my second book, ‘Teatime in Paris‘, I also have a recipe for Rhubarb and Poppy macarons. Poppy is a particularly French sentimental flavour, associated with French childhood bonbons or sweeties (you’ll find the extract in speciality stores, such as Deco Relief in Paris. See stockists here.) I loved discovering that it totally worked with rhubarb.

Rose Rhubarb Orange Cake

A Yearlong Tip for Rhubarb Fans

For fans that find the rhubarb season FAR TOO SHORT, make batches of this delicious rhubarb compote and freeze it in jam jars.  I often make it without the ginger, infusing a fruity hibiscus teabag in it to pink it up and add a touch of rose water. So, when rhubarb is well out of season, omit the roasted rhubarb step in this Rose Rhubarb Orange Cake and serve it with your defrosted rhubarb compote – it’s the best combination ever!

What’s more, this cake is pure heaven served with rose macarons, lemon or almond macarons (recipes in Mad About Macarons) – or sublime with rose and orange blossom macarons (recipe in Teatime in Paris).

While developing the recipe, I based it on the lines of a French financier style teacake (also in Teatime in Paris) but reduced the butter and added egg whites to lighten it up a bit for a bigger cake. It’s also reduced in sugar as much as I dare but, of course add a little more, if you do prefer it slightly sweeter.

Rose Rhubarb Orange Cake

French Rose Rhubarb Orange Cake

More Rhubarb Recipes

My Grandpa’s favourite pudding was Rhubarb and Custard and there’s nothing much to beat it, especially with delicious memories of growing up in Scotland.  We loved putting ginger with rhubarb, from jams to compotes, but the various combinations or just pure rhubarb on its own is fabulous.  Check out my UK blogger friends’ rhubarb recipes too – they also write out their recipes by weight (grams/ounces):

rose rhubarb orange cake

Rose Rhubarb Orange Cake

Rhubarb, Rose and Orange Cake
Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins
 

Celebrate rhubarb and rose season with this financier style rose rhubarb orange cake, an easy French teatime treat with reduced sugar, making it also ideal for breakfast or brunch - or dessert served with rhubarb compote and some rose macarons.

Course: Breakfast, Dessert, teatime
Cuisine: French
Keyword: French rhubarb cake, rhubarb cake, rhubarb financier, rhubarb recipes, rhubarb rose orange
Servings: 12 people
Calories: 270 kcal
Author: Jill Colonna
Ingredients
Roasted Rhubarb with Rose and Orange
  • 2 sticks rhubarb, cut into small pieces
  • 1 large unwaxed orange, juice (organic)
  • 1 tsp rose water
  • 1 tsp of the grated zest (below)
  • 2 tbsp cane sugar
Almond Cake
  • 110 g (4oz) butter, softened (unsalted)
  • 100 g (3.5oz) sugar
  • zest from 1 large unwaxed orange organic
  • 2 large eggs organic
  • 75 g (3oz) egg whites (from 2 eggs)
  • 200 g (7oz) ground almonds (almond flour)
  • 35 g (1.5oz) plain flour (all-purpose)
  • 1 tsp baking powder
  • slivered almonds, for sprinkling (optional)
Instructions
Roasted Rhubarb
  1. Preheat oven to 180°C/160°Cfan/360°F/Gas 4.  Line a 23cm non-stick cake tin with parchment paper.

  2. Wash rhubarb, cutting off the extremities and cut into 5cm sticks. Place in a non-stick roasting tin with 1tsp of the orange zest and all the juice. Add rose water and sprinkle over rhubarb with cane sugar. Roast until soft for 10 minutes. Set aside to cool.

Almond Cake
  1. In a large bowl, cream together the butter and sugar until pale and fluffy - either using a ballon whisk o mix together in a mixer.

  2. Gradually whisk in the orange zest, eggs, whites, ground almonds, flour, baking powder until mixed together.

  3. Place the roasted rhubarb in the bottom of the cake tin and top with the mixture.  Sprinkle over the slivered almonds, if using, and bake for 25-30 minutes until golden.

  4. Leave to cool in the cake tin for 10 minutes then remove and cool on a wire rack.  Brush over the rhubarb, orange and rose juices from the roasting tin onto the cake.

Recipe Notes

Store in a cool, dry place. Can keep for up to 5 days and also good for freezing.  Excellent served for breakfast or teatime with rhubarb compote.

NUTRITIONAL INFORMATION: 270 Calories per portion; 6g protein; 17g carbohydrates; 20g fat.

Jill Colonna

MadAboutMacarons.com

Are you on Pinterest? Then pin this for later. Sending you sweet wishes and peony roses from Paris!

Rose Rhubarb Orange Cake