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Apple and cinnamon pudding
Serves 4
4 Granny Smith apples
8 slices stale brioche
300ml low fat thick crème
fraîche
3 tbsp orange-flower water
3 tbsp caster sugar
3 tsp ground cinnamon
1 knob butter
Lemon cake
Serves 6 to 8
3 large eggs
200g caster sugar
210g plain flour + 1 tbsp flour
Juice of ½ lemon
2 tsp baking powder
250ml thick crème fraîche
1 tsp vanilla extract
1 knob butter
1 pinch salt
250ml raspberry coulis
Desserts
52
Preparation: 15 min
Cooking: 45-50 min at 100°C
Peel and slice the apples. Combine the cream,
1.
orange-flower water, sugar and cinnamon.
2.
Butter a cake tin and line the base with a layer
of brioche. Add a layer of apples followed by a
layer of crème fraîche. Repeat this operation
twice, ending with the apples.
Pour a litre of water into the water tank. Place
3.
the cake tin in one of the steamer baskets, cover
with a piece of aluminium foil, put the lid on and
cook for the time indicated above. Serve slightly
warm.
Preparation: 15 min
Cooking: 45-50 min at 100°C
1.
Beat the eggs and add the sugar and lemon
juice. Mix the flour, baking powder and salt in
one bowl and the crème fraîche and vanilla in
another. Fold the flour mixture into the eggs,
followed by the cream mixture. Repeat this
process twice.
Divide the cake mixture between 2 small
2.
buttered and floured cake tins. Remember that
these cakes will rise a lot. Pour a litre of water
into the water tank. Put the cake tins in one of
the steamer baskets, cover with a piece of
aluminium foil, put the lid on and cook for the
time indicated above.
3.
Allow to cool before turning the cakes out of
their tins. Serve with the raspberry coulis.
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