cakes_us

cakes50 salted or sweeted recipes

cakes to invite simply

from appetizers to dinners

2

summary

Smoked salmon madeleines 4_

Small leek custard 6_

Flan with eggplan 7_

Fish croquette with chives 8_

Cheese muffins 10_

Small red pepper cakes 11_

Carrot cake 12_

Bell pepper and zucchini cake 14_

Zucchini and pine nuts cake 15_

Cake with broccoli 16_

Olive cake with tomato coulis 17_

Cake with goat cheese and zucchini 18_

Ham cake with peppers 19_

Cheesecake with gorgonzola and truffle 20_

Zucchini flan with mint 22_

Sorrel salmon terrine 23_

salt...

3

summary

mini

Green tea madeleines 24_

Rosemary honey madeleines 26_

Lime madeleines 27_

Lemon-poppy cupcakes 28_

Cupcake with orange blossom 29_

Lemon fondant 30_

Small pear cakes 32_

Minicakes with jellied heart 33_

Small lemon cakes 34_

Small orange cake 35_

Moist cake with walnuts 36_

Fresh grape moist cake 37_

Mini cakes gingerbread way 38_

Blackcurrant gingerbread 39_

Hazelnut muffins 40_

Rhubarb muffins 41_

Corsican minifiadones 42_

Financier honey 44_

Hazelnut and chicory financier 45_

Financier green tea 46_

Financier pink pralines 47_

maxi

Cherries and fromage frais terrine 48_

Grapefruit cake 50_

Orange cake 51_

Green tea cake 52_

Cocoa and pistachio marble cake 53_

Chocolate-chestnut cake 54_

Ginger cake and chocolate 55_

Orange gingerbread 56_

Gingerbread pudding 57_

Cheese cake 58_

Cheese cake with speculoos 59_

Cheese cake with lemon 60_

Cheese cake with orange 61_

... and sweet

5

Smoked salmon madeleines

100 g flour4 eggs40 g butter1 petit-suisse5 cl milk1/2 sachet of baking powder2 slices of smoked salmon1 tbsp cuminSalt and pepper

1. Melt the butter in a small heavy saucepan. Beat the eggs with the melted butter cooled and 1 petit-suisse. Add the flour and baking powder. Mix well. Add the milk and keep mixing to obtain a smooth paste.

2. Preheat the oven to 210°C (th.7). Cut the salmon slices into small cubes. Add them to the dough. Season with cumin, salt and pepper, if needed.

3. Pour into madelein pans and bake for 15 minutes. Enjoy warm or cold.

For 4 people

Preparation 35 min

Cooking time 15 min

Recipe_PRISMAPIX

PHOTO_MARIELLE GAULT

6

Small leek custard4 leeks

8 thin slices of bacon3 eggs

200 g of ricotta10 cl of single cream

40 g of grated parmesan20 g butter

Salt and pepper

1. Remove the roots and ends of green leeks. Cut them into chunks, slice them lengthwise and then wash them thoroughly. Steam them for 20 minutes.

2. Use a fork to mash the ricotta with the cream and eggs. Salt and pepper and stir in the parmesan and leeks.

3. Preheat the oven to 210°C (th.7). Butter 4 ramekins and fill them with the leeks mixture. Bake for 20 min. Let stand for 10 min. in the oven turned off.

4. Roast the bacon in a non-stick skillet. Sponge on absorbent paper.

5. Turn out the custard, spread over the crispy bacon and serve immediately.

For 4 people

Preparation 30 min

Cooking time 40 min

Recipe_Monique MOURGUES

PHOTO_Francis KOMPALITCH

7

Flan with eggplan1. Coat with oil the 4 ramekins. Preheat oven th. 7 (210°C). Remove the ends of the eggplant, remove strips of the skin and cut the flesh into small dice. Peel and press garlic.

2. Heat in a saucepan the oil and sauté all the vegetables quickly, stirring often. Drain and mix them for puree. Add the cream and eggs. Add salt and pepper.

3. Divide the mixture into the ramekins and bake for 20 min. Let cool, turn out and serve with a fresh tomato coulis.

2 eggplants2 onions

2 cloves garlic10 cl of cream

3 eggs2 tbsp. olive oil

+ 1 tbsp. for the ramekinsSalt and pepper

For 4 people

Preparation 35 min

Cooking time 20 min



8

500 g whiting fillet2 onions2 cloves garlic1 bunch of chives1 egg10 cl milk100 g of bread1 tbsp. flour2 tbsp. bread crumbs10 cl of olive oilSalt and pepper

1. Peel and chop onions and garlic. Heat 2 tbsp. of olive oil in the skillet, add the chopped and cook without browning.

2. Rinse and chop the chives. Remove the crust from bread. Take warm the milk, pour over the bread and crush it with a fork. Chop the flesh of the fish.

3. Combine in a bowl the fish, chopped onion and garlic, bread crumbs, chives, egg, salt and pepper. Mix with a fork. Divide the mixture into 8 portions.

4. Put flour on your fingertips, shape 8 croquettes and roll them in the breadcrumbs. Pour the remaining oil in a frying pan and heat it over medium heat. Place the croquettes, let them brown for 3 minutes on one side and 2 minutes on the other. Drain, pat dry and salt them. Serve immediately.

Fish croquette with chivesone more recipe

Whiting in spices shell. Sprinkle 4 whiting fillets with salt, pepper and 2 tbsp. of allspice. Turn them successively in 2 tbsp. of flour, then in 2 beaten eggs to omelet with 1 tbsp. of chopped cilantro. Finish by rolling the fillets in 6 tbsp. of bread crumbs. Cook the breaded fish in a pan with 50 g of butter for 5 min. on each side. Serve hot with a green salad dressed with allspice vinaigrette.

For 4 people

Preparation 20 min

Cooking time 10 min



10

Cheese muffins

1. In a food processor, reduce the walnut kernels into fine powder (except 4for the garnish). Grease small cake pans. Cut the remaining butter into small pieces and set aside to cool. Grate the cheese.

2. Mix the flour and baking powder, add the nut powder and grated cheese. Add the pieces of the butter. Work with your fingertips as for pie dough. Make a hollow in the middle and break the egg. Incorporate it with a fork, you must obtain a malleable paste.

3. Shape 8 balls in your hands floured. Draw a cross with a knife tip and slide 1/2 walnut kernels in the middle. Place the dumplings in the buttered molds and bake for about 15 min. Let stand for 5 min., unmold and serve hot or warm.

150 g sbrinz (Swiss cheese)150 g butter

1 egg100 g of green walnuts

100 g flour1 tbsp of baking powder

For 4 people

Preparation 15 min

Cooking time 15 min



11

Small red pepper cakes 1. Rinse the peppers, remove the seeds and cut them into small pieces. Peel and slice the onions and garlic.

2. In a skillet, heat 2 tbsp of the olive oil, bleach the vegetables, salt and pepper. Cover and simmer for 20 min. Remove the lid to evaporate the liquid. Mix the vegetables.

3. Preheat the oven to 210°C (th.7). In a bowl, beat the eggs, add the pepper puree, cream, cheese, salt and pepper. Divide the mixture into ramekins and bake for 20 minutes over a bain-marie.

4. Peel and core the tomatoes, cut them into small cubes. In a bowl, toss them with the remaining oil, vinegar, salt and pepper.

5. Turn out the cakes and serve the with the tomato sauce.

2 red peppers1 tomato2 onions

2 garlic cloves 1 egg

10 cl of liquid cream40 g of grated Emmenthal

1 tbsp cider vinegar4 tbsp olive oilSalt and pepper

for 4 people

Preparation 30 min

Cooking time 40 min



13

Carrot cake

5 eggs280 g flour

200 g of softened butter + 20 g for the tin

1/2 packet of baking powder500 g carrots1/2 tsp. cumin

salt, white pepper

1. Peel the carrots and grate them on the fine grid. Boil them 10 minutes, drain and let dry. Then roll them in a little flour.

2. Preheat the oven th.7 (210°C).

3. Prepare the dough: separate the yolks from egg whites. In the mixer, stir in the yolks one by one in the butter until the mixture is frothy. Mix with the remaining flour gradually sifted with baking powder, cumin, salt and pepper. When the dough is smooth, stir in the floured vegetables. Whisk the egg whites until stiff with a pinch of salt and stir them gently to the previous mixture.

4. Pour the dough into a buttered loaf pan, bake for 45-50 min., turn down if necessary during the baking. Check the baking by piercing the blade of a knife in the cake: it should come out dry, without moisture.

5. Turn out and leave to cool. Serve as an appetizer, cut into slices.

For 4 people

Preparation 15 min

Cooking time 1 h

Recipe_PRISMAPIX

PHOTO_Franck SCHMITT

14

Bell pepper

and zucchini cake 1. Wash the zucchini and peppers, split them into quarters, remove the seeds and chop the flesh of the vegetables. Clean the onions, slice them. Rinse and chop the chives.

2. In a pan, heat 2 tbsp of olive oil, add the vegetables and sauté them over high heat, stirring well.

3. Preheat the oven to 180°C (th.6). Grease a loaf pan with the remaining oil.

4. In a bowl, beat the eggs with the cream, vegetables, chives, salt and pepper. Pour the mixture into the prepared pan and bake for 30 min. Unmold after 10 min. Serve cold.

2 zucchini1 red pepper2 spring onions1 bunch of chives6 eggs10 cl of liquid cream3 tbsp olive oilSalt and pepper

For 4 people

Preparation 20 min

Cooking time 35 min



15

Zucchini and pine nutscake

1. Rinse the zucchini, grate them to the grid with large holes without peeling. Press them in a clean cloth.

2. Preheat the oven th.6 (180°C). Coat a cake pan with softened butter. Crush the half of pine nuts.

3. Pour the flour and baking powder into a bowl, add eggs and whisk. Stir in by mixing the milk and oil. Add salt and pepper. Finally, add the zucchini, pine nuts and emmenthal.

4. Pour in the pan and place on top the remaining pine nuts. Bake for 45 min. Turn out and serve the cake warm or cold.

For 4 people

Preparation 15 min

Cooking time 45 min



2 zucchini3 eggs100 g of grated Emmenthal10 cl whole milk20 g butter60 g of pine nuts150 g flour1 tsp baking powder10 cl of olive oilSalt and pepper

16

1. Cut the broccoli into bouquets and cook for 5 minutes in boiling salted water. Rinse them under cold water and drain.

2. Preheat the oven th.6 (180°C). Coat with softened butter a cake pan.

3. Pour the flour and baking powder into a bowl, add eggs and whisk. Stir in by mixing the milk and oil. Add salt and pepper. Add Emmenthal.

4. Pour the dough into the pan and add the broccoli bouquets in the middle. Bake for 45 min. Turn out and serve the cake warm or cold.

for 4 people

Preparation 10 min

Cooking time 50 min

Recipe_PRISMAPIX

PHOTO_Carmen BAREA

Cake with broccoli

500 g broccoli3 eggs

100 g of grated emmenthal10 cl whole milk

20 g butter150 g flour

1 tsp baking powder10 cl of olive oil

Salt and pepper

17

200 g flour1 tsp baking powder

150 g green olives + 50 g pitted black olives

3 onions150 g grated cheese

4 eggs20 cl of cream

1 can chopped tomatoes (400 g)3 tbsp. olive oilSalt and pepper

1. Sauté 2 onions peeled and chopped in the pan with 1 tsp. of oil. Allow to cool. Coat with oil the cake tin.

2. Preheat the oven th. 7 (210 ° C). Mix the eggs with green olives and half of the cream. Add salt and pepper, the flour, baking powder and chopped black olives. Mix and pour into prepared pan and bake for 45 min.

3. Fry in oil the last onion. Add the tomatoes with salt and pepper then simmer for 20 minutes. Mix with the rest of the cream. Serve cold with the cake.

For 4 people

Preparation 30 min

Cooking time 45 min



Olive cakewith tomato coulis

18

Cake with goat cheese and zucchini

1. Remove the ends of the zucchini without peeling. Wash and grate them. Pour 2 tbsp. oil in a skillet, sauté the zucchini over high heat and stir it. Add salt and pepper and put them in a colander.

2. Preheat oven th.6 (180°C). Peel and press the garlic. Mash in a bowl the cheese and the cream with a fork. Add the beaten eggs, zucchini and garlic, salt and pepper, then mix.

3. Coat the inside of a loaf pan with a brush dipped in oil. Pour the mixture and bake for 40 min. Let stand before unmolding. Serve warm or cold.

250 g fresh goat cheese3 zucchini10 cl of cream4 eggs4 tbsp. olive oil1 clove garlicSalt and pepper

For 4 people

Preparation 20 min

Cooking time 40 min



19

1. Preheat the oven th.6 (180°C). Drain the peppers and cut them into small pieces. Coat with butter a loaf pan, flour it and keep in cool.

2. In a mixer bowl, combine eggs, flour, cornstarch, baking powder, milk and a pinch of salt. Pour the dough into a bowl, add peppers, Julienne chopped Ham , oregano and pepper.

3. Pour the preparation in the cake pan, bake for 35 min. Let cool and turn out. Serve with a green salad.

Ham cake with peppers

for 4 people

Preparation 15 min

Cooking time 35 min

Recipe_PRISMAPIX

PHOTO_CARMEN BAREA

100 g flour2 eggs2 tbsp. cornstarch1/2 packet of yeast20 cl milk25g butter75 g Julienne chopped Ham1 jar of peppers in oil1 tsp. oreganoSalt and pepper

20

Cheesecake with gorgonzolaand truffle1. The day before, crumble the cookies and mix them with soft butter. Line the bottom of a removable pan with a circle of parchment paper. Cover the bottom and the sides of pan with the mixture, applying pressure to adhere the dough. Cool and refrigerate.

2. Preheat the oven th.6 (180°C). Mix the cheese with gorgonzola into pieces. Stir in by whipping the egg yolks, flour and the drained and chopped truffle peelings. Add salt and pepper.

3. Beat the egg whites with 1 pinch of salt. Stir them gently and then pour the mixture into the pan. Bake for 1 h. Leave to cool in the oven off, open door and keep in the fridge at least 8 h.

4. Serve the cheesecake turned out and topped with sprouts.

500 g of cottage cheese250 g of biscuits appetizer

150 g gorgonzola4 eggs

1 tbsp. flour1 small box of truffle peelings

90 g of soft butter1 handful of sprouts (alfalfa, lentil...)

Salt and pepper

For 4 people

Preparation 30 min

Cooking time 1 h

waiting time 20 h

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS

22

4 zucchini3 small onions6 eggs1 bunch mint3 tbsp. olive oilSalt and pepper

1. Rinse the zucchini, cut them into quarters lengthways and then slice them. Peel and chop onions. Melt them in a pan with 2 tbsp. of oil. Add the zucchini, sauté for 5 minutes. Add salt and pepper.

2. Preheat oven th.6-7 (200°C) and bake an oiled tin.

3. Break the eggs into a bowl. Add salt and pepper and beat with a fork. Flavor with chopped mint and pour into skillet. Mix quickly, without leaving to take the eggs, and pour the contents of the skillet into the hot tin. Bake 20 min.

4. Cut into slices and serve warm or cold with a spicy tomato coulis.

For 4 people

Preparation 15 min

Cooking time 30 min

Recipe_Thalie BARDINET

PHOTO_MARIELLE-GAULT

Zucchini flan with mint

23

3. Soak the bread crumbs with the milk. Add fish, 2 whole eggs + 4 egg yolks , crème fraîche, sorrel leaves, salt and pepper. Mix well.

4. Whisk the 4 egg whites with a pinch of salt until stiff. Incorporate them in the previous mixture. Pour into a silicone loaf pan and bake for 40 min over a bain-marie.

5. Serve the terrine accompanied by mayonnaise.

1. Boil 1 liter of water with the court-bouillon. Reduce the heat and poach the 2 fish for 10 min. Drain them, let cool and crumble the fish.

2. Preheat oven to 180°C (th.6).Cut the stems of the sorrel, wash the leaves and dry them on paper towels.

Sorrel salmon terrine

for 6 people

Preparation 20 min

Cooking time 50 min

Recipe_PRISMAPIX

PHOTO_Carmen BAREA

500 g of salmon fillet500 g of whiting fillet

1 sachet of court-bouillon100 g of bread crumbs

10 ml milk25 cl double cream

6 eggs1 bunch of sorrelSalt and pepper

25

Green tea madeleines2 eggs

125 g flour1 tbsp baking powder

10 g sugar50 g butter2 tbsp milk

3 tbsp olive oil1 tbsp green tea

1 lime2 mangoes

A pinch of salt

for 4 people

Preparation 20 min

Cooking time 15 min

Recipe_PRISMAPIX


1. Preheat the oven to180°C(th.7). Rinse the lime, grate the zest and save the juice. Melt the butter and let cool.

2. Whisk the eggs and sugar until the mixture whitens. Add the zest and lemon juice, melted butter, milk and oil, whisking continually. Stir in flour, baking powder, salt and tea. Pour the batter into the Madeleine cakes mold and bake for 15 min.

3. Peel the mangoes and slice them finely.

4. Serve the madeleines warm accompanied with mango slices.

26

Rosemaryhoney madeleines

1 lemon3 eggs

120 g butter120 g of rosemary honey

60 g flour

1. Finely grate the lemon zest. Melt the butter over low heat. Take a small amount of this butter with a brush to grease the madeleine pans. Sift the flour.

2. Preheat the oven to 210°C (th.7). Break the eggs into a bowl, add the grated lemon zest and honey. Mix the mixture with an electric mixer. The preparation should blanch and become fluffy. With a wooden spoon, stir in a little sifted flour and then a little melted butter cooled, add again the flour and butter, and so on until all the ingredients are gone. Pour 1teaspoon of the dough into each mold. Bake for about 15 minutes.

3. Turn the muffins onto a cake rack. Wipe the molds and start a new baking until the dough has been used. With this amount of preparation you can get about 24 madeleines. Serve them with coffee or tea.

For 4 people

Preparation 15 min

Cooking time 15 min (per batch)



27

Lime madeleines

For 4 people

Preparation 30 min

Cooking time 12 min

waiting time 15 min



1. In the microwave, melt the butter over low heat. Whisk egg whites lightly in a bowl, just until they become fluid. Stir in whipping the icing sugar, flour and ground almonds. Add the warm melted butter (without taking the deposit), grated zest and lime juice.

2. Preheat the oven to 200°C (th.6-7). Divide the dough into 14 cells of two non-stick Madeleine plates. Place in the freezer for 15 min. (or 1 hour in the refrigerator).

3. Bake the madeleines for 12 min. Unmold them and serve them warm with a compote or a citrus salad.

1 lime100 g butter3 egg whites100 g of icing sugar40 g flour40 g ground almonds

28

Lemon-poppycupcakes

1. Grate the zest of one lemon and squeeze it. Whisk the eggs and sugar in the mixer until they foam. Stir in the softened butter for 40 seconds in the microwave unfreeze mode, then the flour. Add zest, half of the lemon juice and 2 tsp. of poppy seeds.

2. Divide into 8 pans of cupcakes or in paper liners. Bake for 15 minutes in the oven th.6 (180°C).

3. Mix the icing sugar with the remaining lemon juice. Spread the frosting on cooled cupcakes and decorate with the remaining poppy seeds and possibly the preserved lemon zest.

For 4 people

Preparation 10 min

Cooking time 15 min



1 organic lemon2 eggs

100 g of caster sugar100 g salted butter

120 g flour special cakes3 tsp. poppy seeds150 g icing sugar

29

Cupcakewith orange blossom

3 eggs1 plain yoghurt

100 g flour120 g of sugar

1/2 tsp baking powder1 tbsp. cooking oil

1 tbsp. Water of orange blossom

1. Mix the eggs with the sugar until the mixture foams then add the yoghurt. Then add the flour and baking powder. Finish with oil and water orange blossom. Mix well.

2. Preheat oven th.6 (180°C). Pour dough into paper liners (stack them two by two for stiffness) and bake 15 minutes. Let cool before serving.

For 6 people

Preparation 10 min

Cooking time 15 min

Recipe_PRISMAPIX


30

120 g flour120 g caster sugar120 g butter3 eggs1 untreated lemon1 tbsp baking powderLemon

fondant1. Butter 4 ramekins and refrigerate. Melt the remaining butter and set aside. Grate the washed lemon zest and squeeze the lemon.

2. Preheat the oven to 180°C (th.6). In a bowl, whisk the eggs and sugar until frothy. Add the lemon zest and lemon juice and then the cooled melted butter, flour and yeast, stirring well.

3. Fill the mold up to two thirds to let the batter rise during the baking. Bake for 20 min. Enjoy at room temperature.

For 4 people

Preparation 20 min

Cooking time 20 min

Recipe_PRISMAPIX


Tips

You can sprinkle with icing sugar and

garnish with a raspberry before

serving.

32

Small pear cakes

150 g flour1 tsp baking powder

3 eggs150 g butter

150 g of sugar lumps120 g of caster sugar100 g ground almonds

1 large pear1 untreated lemon

1. Rinse and grate the lemon zest. In a saucepan, place the sugar cubes, add the lemon zest, pour in 25 cl of water and boil for 10 min.

2. Peel the pear, split it into four and remove the core and seeds then drizzle with lemon juice. Poach the pears in the simmering syrups. Al-low to cool and cut them into cubes.

3. Preheat the oven to 180°C (th.6) Butter a small cake pan. Melt the butter. Whisk the eggs and caster sugar. When the mixture is foamy, add the cooled butter, yeast, flour, ground almonds and diced pear. Di-vide the mixture into the molds. Bake for15 to 20 min. Allow to cool before serving.

for 4 people

Preparation 30 min

cooking time 15 min



33

Minicakes with jellied heart

1 large egg100 g of caster sugar100 g salted butter120 g flour1/2 untreated lemon4 tsp strawberry jam or apricot jam

1. Preheat the oven to 180°C(th.6). Whisk the whole egg with the sugar and grated rind of 1/2 lemon, until frothy. Stir in melted butter (no deposit) and the flour. Mix to a smooth paste.

2. Spread half of the batter into four molds of one muffin silicone plate. Add 1 tsp. coffee jelly, cover with paste. Pour a little water in the two remaining mold. Bake 25 min. Let cool, then unmold.

3. Serve these minicakes still warm or cold.

For 4 people

Preparation 20 min

Cooking time 25 min



34

Small lemon cakes

1. Preheat the oven to 180°C (th.6). Finely grate the lemon zest. Melt the butter over low heat. Brush the ramekins with butter. Chop the candied fruit into small pieces.

2. In a bowl, whisk the melted butter with the sugar and lemon zest. When the mixture becomes foamy, add the eggs one at a time, beating thoroughly the batter between each egg. Stir in flour and baking powder. Stir until the mixture is smooth. Add the candied fruits.

3. Divide the dough with a spoon into the ramekins. Bake for15 min. Before turning off the oven, check for doneness by pricking the cake at the heart with a knife. Let them cool. Decorate with a few candied fruits and sprinkle with granulated sugar.

150 g butter250 g flour

1 tbsp baking powder150 g caster sugar

3 eggs1 untreated lemon

100 g candied fruits1 tbsp granulated sugar

For 4 people

Preparation 20 min

Cooking time 15 min



35

Small orange cake1. Butter 4 ramekins and set aside in the refrigerator. Melt the remaining butter and set aside. Grate the zest of the washed orange and squeeze the orange.

2. Preheat the oven to 180°C (th.6). Mix the flour and baking powder in a bowl. In a bowl, whisk eggs and sugar until fluffy. Add the zest, orange juice and melted butter cooled and flour, mixing well.

3. Fill the mould up to two-thirds to let the dough rise during the baking. Bake for 20 min. Add the icing sugar and a raspberry before serving cold.

120 g flour120 g caster sugar120 g butter3 eggs1 untreated orange1 tbsp baking powder1 tbsp icing sugar4 raspberries

For 4 people

Preparation 30 min

Cooking time 20 min



36

Moist cake with walnuts

1. Reduce the nuts into a fine powder. Melt the butter. Butter small molds with a brush.

2. In a bowl , beat the egg yolks with the 2 sugars, add the cooled butter and mix well. Stir in the flour, starch, baking powder and nuts.

3. Whisk the egg whites until stiff with the salt. Incorporate them into the paste.

4. Pour the paste into the molds without filling them. Place them on a rack and bake for 20 min. Let stand for 5 min., unmold them and let them cool before serving.

For 4 people

Preparation 20 min

Cooking time 20 min



50 g flour20 g potato starch1 sachet of baking powder100 g caster sugar2 packets of vanilla sugar3 eggs120 g butter50 g of green walnutsA pinch of salt

37

Fresh grape moist cake 1. Butter 4 tart pans. Rinse grapes and remove the seeds. Preheat oven to 150°C (th.5).

2. Cream the butter and the caster sugar. Keep mixing, stir in the eggs one by one. Add the flour, starch and baking powder and then the ground almonds. Stir in the seeds of the grapes at the end.

3. Pour the batter into the buttered molds and bake for 20 minutes. Unmold onto a rack and let cool before serving.

200 g of white grapes3 eggs80 g butter, softened80 g caster sugar40 g ground almonds40 g flour40 g of potato starch1 tsp of baking powder

for 4 people

Preparation 15 min

cooking time 20 min



38

Mini cakes gingerbread way

1. Preheat the oven to 180°C(th.6). Beat the softened butter with the caster sugar and spices until the mixture is creamy.

2. Stir in with wire whisk the 2 eggs and milk, then flour, grated rind of orange and a dash of its juice.

3. Divide the dough into a silicone mold for mini cakes or white mixture. Bake for 20 minutes. Let cool, then unmold.

4. Serve warm as is or with a citrus salad.

3 eggs75 g salted butter180 g caster sugar

2 tbsp of gingerbread spice6 tbsp milk

1 organic orange190 g flour for cakes (with yeast)

For 4 people

Preparation 10 min

Cooking time 20 min



39

Blackcurrant gingerbread

1. Preheat the oven to 210°C (th.7). Grease muffin tins with butter and gently melt the remaining butter.

2. In a bowl, mix the eggs and honey and then add the melted butter. Stir in spices, flour and yeast.

3. Pour 1 teaspoon of mixture in the pans then spread a little jam in the middle of each. Cover with the remaining dough. Bake for 20 min. Turn out the gingerbread and let cool before serving.

150 g flour1/2 teaspoon baking powder

2 eggs60g butter

80 g of clear honey2 tbsp blackcurrant jam

A pinch of cinnamon1 pinch of gingerA pinch of anise

for 4 people

Preparation 20 min

cooking time 20 min



40

Hazelnut muffins

For 4 people

Preparation 15 min

Cooking time 15 min



1. Roast the hazelnuts in a non-stick frying pan and then grind them in a blender.

2. Melt the butter in a pan and let cool.

3. Preheat the oven to 210°C (th.7). In a bowl, break the eggs, add both sugars and whisk until the mixture is fluffy. Pour in the cooled butter, flour and baking powder and hazelnuts. Mix.

4. Divide the dough in three quarters of paper boxes. Place them on a baking sheet and bake for 15 min. Let cool and serve.

150 g flour1 tbsp of baking powder

2 eggs125 g butter

100 g of caster sugar2 packets of vanilla sugar50 g of shelled hazelnuts

41

200 g of rhubarb2 eggs80 g flour120 g of sugar1 packet of vanilla sugar1/2 tsp of baking powder1/2 plain yogurt2 tbsp cooking oil

Rhubarb muffins1. Peel the rhubarb, delete the files and cut it into small pieces.

2. Beat the eggs with the sugar until frothy then add the yogurt. Stir in the flour and baking powder. Ending by pouring in the oil. Mix well.

3. Preheat the oven to 180°C (th.6). Stack small boxes of paper in pairs, pour in the dough and push a few pieces of rhubarb into the dough. Bake for 20 min. Sprinkle with vanilla sugar right out of the oven. Let cool before serving.

For 4 people

Preparation 15 min

Cooking time 20 min

Recipe_PRISMAPIX


43

Corsican minifiadones

250 g of fresh brocciu(or bush)2 eggs80 g caster sugar1 untreated lemon

1. Preheat the oven to 160°C (th.6-7).Mash the brocciu with a fork.

2. Whisk the egg yolks with the grated lemon zest and sugar until they turn white and foaming. Add brocciu, mix without beating. Whisk the egg whites until stiff and stir them into the previous mixture.

3. Pour the paste into silicone muffin tins. Pour a little water in the empty mold and bake for 10 minutes. Let cool and unmold. Serve the fiadones warm or cold.

For 4 people

Preparation 10 min

Cooking time 10 min



44

Financier honey1. Melt the butter over low heat until it turns to hazelnut color. Preheat oven th.6-7 (200°C).

2. Whisk the egg whites lightly with 1 pinch of salt. Stir in the almonds, flour and icing sugar, still whisking. Add 1 tbsp. of honey warmed.

3. Divide the dough into 8 tracks of a silicon plate for financier (or muffins). Bake for 10 min. Let cool, and then turn out.

4. Serve this financier with stewed fruit.

100g butter3 egg whites40 g ground almonds40 g flour100 g of icing sugar1 tbsp. of honey1 pinch of salt

For 4 people

Preparation 20 min

Cooking time 00 min



45

Hazelnut and chicoryfinancier

4 egg whites75 g butter

130g icing sugar50 g of hazelnuts

1 tbsp. soluble chicory 50 g flour

1 pinch of baking powder

1. Heat the butter over low heat until browned. Let cool.

2. Mix the icing sugar, hazelnuts, the soluble chicory, flour and baking powder in a bowl. Pour the egg whites, stirring with a whisk to obtain smooth dough. Stir in butter, always with a whisk.

3. Preheat the oven th.6 (180°C). Pour the dough into financier silicone tins. Bake for 12 min. Let cool, and then turn out. Serve warm or at room temperature.

For 4 people

Preparation 10 min

Cooking time 14 min



46

Financier green tea1. Melt the butter in a small saucepan, heat gently until it changes to hazelnuts color.

2. Mix the icing sugar, ground almonds, flour, green tea and a pinch of salt. Add egg whites and mix until dough is smooth. Pour the warmed butter, whisking then keep an hour in the fridge.

3. Preheat the oven th.6 (180°C). Divide the dough in the silicone mold print. Pour a little water in the empty print. Bake for 10 to 12 min. Serve warm with a fruit salad.

For 4 people

Preparation 10 min

waiting time 1h

Cooking time 20 min



35 g butter25 g ground almonds

65 g icing sugar25 g flour

2 egg whites1 tsp. green tea powder

1 pinch of salt

47

Financier pink pralines

For 4 people

Preparation 30 min

Cooking time 15 min



1. Melt the butter, and take a little of it with a brush to grease small individual tins. Preheat the oven th.7 (210°C). In an electric mixer, reduce the pink pralines to powder. Pour into a bowl the flour, icing sugar, almond powder and praline pulverized. Mix with a fork.

2. Beat the egg whites until stiff. Incorporate them gradually to the previous mixture. Add in several times, the melted butter until the dough is fluffy. Divide the mixture into small tins, without filling them. Bake for 15 min. Before turning off the oven, check the baking of the financier by piercing them with a knife blade and it should come out clean.

3. Turn out the financier on a cake rack. Serve cold or warm.

50 g of pink pralines3 egg whites

50 g ground almonds100g butter50 of flour

100 g of icing sugar

48

1. Drain the fromage frais by removing it on a fine sieve. Rinse the cherries, remove their stalks and stone them. Finely grate the zest of the orange, squeeze the orange.

2. In a heavy saucepan, combine the cherries, grated zest, orange juice and currant jelly. Cook over low heat for about 20 min.

3. Drain the cherries, reserve, and the cooking juices. Soften the leaves of gelatine in cold water, drain them and let them melt in the hot cooking juice from the cherries. Let cool and then stir in cheese.

4. Line a cake tin with a large rectangle of plastic wrap. Fill it with alternating layer of cherries and fromage frais layer. Smooth the surface thoroughly, pack a little and cover with plastic wrap. Refrigerate overnight .Enjoy chilled, cut into thick slices.

600 g of cherries1 untreated orange

400 g strained fromage frais2 tbsp currant jelly3 leaves of gelatine

For 4 people

Preparation 30 min

Cooking time 20 min

waiting time 12 h



Cherries and fromage frais terrine

50

Grapefruit cake

1. Melt the butter in a bain-marie. Wash and squeeze the grapefruit, draw some zest. Preheat oven th.6 (180°C).

2. Beat the eggs with the sugar until the mixture whitens. Gradually add the flour and melted butter, then baking powder and the bicarbonate of soda. Pour the juice and the grapefruit zest and mix well.

3. Pour into a loaf tin buttered and floured. Bake about 50 min. (check baking with a knife). Let cool and turn out.

180 g flour1 grapefruit

1/2 tsp baking powder3 eggs

170 g of caster sugar150 g butter

1 pinch of bicarbonate of sodafor 4 people

Preparation 20 min

cooking time 50 min

Recipe_Hector BAROTOQUI


51

Orange cake

1 untreated orange3 eggs

20 cl of cream120 g of caster sugar

100 g flour1/2 tsp baking powder

1 tsp. orange flower water25g butter

1. Rinse the orange, squeeze and finely chop the peel. Beat the eggs whites until stiff.

2. Whisk the eggs yolks and the sugar until the mixture whitens. Add the cream, melted butter, orange juice, zest and orange flower water. Stir in the flour and the baking powder and eggs whites gently.

3. Preheat the oven th.6 (180°C). Pour the dough into a loaf pan with butter and bake for 30 min.

4. Serve the cake warm or cold.

For 4 people

Preparation 15 min

Cooking time 30 min

Recipe_PRISMAPIX


52

220 g flour5 eggs250 g butter200 g icing sugar1 tsp baking powdersalt

2. Preheat oven th.7 (210°C). Mix with the spatula in a bowl the softened butter and 150 g of icing sugar until whiten. Stir in the egg yolks one by one and then the flour, baking powder, tea powder and a pinch of salt. Mix vigorously to obtain a smooth dough. Then add the egg whites, gently.

3. Pour the preparation into a loaf pan with butter and bake for 10 min. Turn down the th. to 6 and cook for another 30 min. Turn out the cake still hot and let cool on rack. Use at room temperature.

1. Separate the yolks from egg whites. Beat the egg whites until stiff with a pinch of salt. Continue by pouring 50 g icing sugar. Cool and refrigerate.

For 6 people

Preparation 20 min

Cooking time 40 min

waiting time 3 h

Recipe_PRISMAPIX


Green tea cake

tips

You can serve the cake with vanilla ice cream or green

tea matcha.

53

3 eggs150 g butter

50 g of shelled pistachios250 g flour

1/2 sachet of baking powder100 g caster sugar

2 packets of vanilla sugar2 tbsp cocoa

1. Preheat the oven to 180°C (th.6). Butter a loaf pan and reserve in a refrigerator. Reduce the pistachios to a fine powder.

2. In a bowl, mash the remaining butter, add the sugar, stir well. Add the eggs to obtain a foamy mixture then the flour and baking powder.

3. Transfer the half of the dough into another bowl and add the cocoa. Put the pistachios in the other half. Fill the mold, alternating with cocoa paste and pistachio paste. Bake for 45 min. Remove from pan, let cool and serve.

For 4 people

Preparation 20 min

Cooking time 45 min



Cocoa and pistachio marble cake

54

Chocolate-chestnut cake

200 g dark chocolate400 g Unsweetened chestnut puree 220 g Softened butter100 g of caster sugar4 eggs

1. Melt the chocolate broken into pieces in the microwave. Preheat oven th.6 (180°C).

2. Whisk the eggs with the sugar. Stir in 200 g of butter, melted chocolate, then the chestnut puree. Mix.

3. Pour the dough into a buttered loaf pan. Bake for 25 min. Let cool then, keep in the fridge for 12 h before turning out.

4. Take out the cake at room temperature for 10 minutes before serving, along with cream cocoa flavored.

For 6 people

Preparation 20 min

waiting time 12 h

Cooking time 25 min

Recipe_PRISMAPIX


55

Ginger cake and chocolate1. Cut the candied peel into cubes. In a bowl, whisk 70 g butter until it becomes creamy. Add 70 g of sugar. Beat again and add the eggs one by one and then the flour and baking powder. Stir cubes of orange peel and lemon, ginger and cocoa. Mix.

2. Preheat oven th. 7-8 (220 ° C). Coat with butter the loaf pan, sprinkle with sugar and pour the dough. Bake for 10 minutes, lower the th. 5-6 (160 ° C) and bake for 25 min. Check the baking by piercing the cake with a knife; it should come out clean.

3. Turn out the cake on rack and serve warm.

For 4 people

Preparation 20 min

Cooking time 35 min

Recipe_PRISMAPIX


110 g flour2 g baking powder

2 eggs15 g of cocoa powder

70 g soft butter + 20 g for the mold

70 g of sugar + 20 g for the mold

1 tablespoon. Coffee cubes of candied ginger

1/2 candied orange peel1/2 candied lemon peel

56

Orange gingerbread1. Melt the butter, grease a loaf pan and set it aside in the refrigerator. Preheat oven to 180°C (th.6).

2. In a bowl, beat eggs, add the orange marmalade and melted butter. Mix and stir in gradually the flour and baking powder and then spices. Pour batter into the prepared pan and bake for 35 min. Turn onto wire rack.

3. Once the cake cooled, coat it with honey and garnish with grains of sugar and candied fruits cut into pieces.

200 g of orange marmalade1 tbsp of liquid honey2 eggs40 g butter150 g flour1 tbsp of baking powder1 pinch of cinnamon powder1 pinch of ginger powder1 pinch of anise1 tbsp of granulated sugarcandied fruit

For 4 people

Preparation 15 min

Cooking time 35 min



57

1. Macerate the candied fruit cut into small dice in rum.

2. Brush a loaf pan with melted butter. Refrigerate.

3. Boil the milk and vanilla. Remove from the heat, cover and allow to steep.

4. In a bowl, beat the eggs and sugar, pour in the hot milk, without the vanilla. Preheat oven to 180°C (th.6).

5. Remove the crust of the gingerbread and soak the slices in the egg mixture. Arrange a layer of gingerbread in the pan then a layer of candied fruit and so on until all the ingredients are gone. Finish with the remaining egg mixture. Bake for 40 min. and serve cold.

for 4 people

Preparation 30 min

Cooking time 40 min



Gingerbread pudding

12 slices of gingerbread200 g candied fruit50 ml milk3 eggs20 g butter50 g brown sugar2 tbsp rum1 vanilla pod

58

Cheese cake

250 g of cottage cheese200 g mascarpone100 g of cookies (butter cookies)100 g soft butter

3 eggs50 g of liquid honey + 1 tbsp. to garnish

1 Untreated lemon3 pinches of cinnamon

2 pinches of salt

1. Mix a powdered cookies with 70 g of butter. Spread in the bottom of a buttered tin and settle well. Preheat the oven th.6 (180°C).

2. Grate the half of the lemon zest. Press the fruit to collect the juice. Mix together eggs, honey, cheese, mascarpone and lemon juice. Add cinnamon and salt. Mix.

3. Pour the preparation into the tin and bake about 40 min. Let cool and keep in the fridge at least 1 h. Serve drizzled with honey.

For 4 people

Preparation 30 min

Cooking time 40 min

waiting time 1 h

Recipe_PRISMAPIX


59

Cheese cake with speculoos

100 g of speculoos25 g butter

400 g of fresh cheese1 small egg

100 g of caster sugar1/2 tsp. ground ginger

1/2 lemon

1. Preheat the oven th.4-5 (130°C). Mix the speculoos crumbs. Stir in the melted butter. Line the bottom of a silicone pie pan with this preparation. Keep in the refrigerator.

2. Mix the fresh cheese with sugar until smooth. Stir in the egg, ginger and a trickle of lemon juice.

3. Divide the mixture into the pan and smooth the surface. Bake for 20 min. Allow to cool, keep in the refrigerator until serving.

4. Turn out gently and serve very fresh, with a red berry coulis.

For 4 people

Preparation 15 min

Cooking time 20 min



60

Cheese cake with lemon

For the base of the cake200 g of cookies (shortbread, Liqueur, Spéculos)100 butter70 g of sugarFor the filling140 g butter cut into small pieces30 g flour150 g of caster sugar680 g of fresh cheese6 cl of milk4 eggs1/2 tsp vanilla extractJuice and zest of 1 lemon

1. For the base, cut the cookies into crumbs. Melt the butter and mix it with biscuits and sugar. Spread the dough in a spring form pan by pressing lightly.

2. Preheat the oven to 190°C. Bake for 10 min. Take out the pan and leave to cool. Lower the temperature to 160°C.

3. Whisk the butter and sugar until obtain white foam, add the flour then the eggs one by one and the juice and zest of lemon.

4. Separately whisk the cheese to make it more flexible then stir in the milk and the butter mixture. Fill the pan, smooth the top and bake for 1 hour 30. Leave in the oven and let cool slightly open to avoid it cracks.

5. Put in the fridge for 2 hours before serving.

for 10 people

Preparation 10 min

cooking time 1 h 40

waiting time 2 h

Recipe_Laurence MOUTON

PHOTO_Laurence MOUTON

61

Cheese cake with orange

3 untreated oranges450 g fresh cheese type St Môret (3 boxes)4 eggs20 g butter150 g of caster sugar1 packet of vanilla sugar1 tbsp. icing sugar

1. Take out the butter from the refrigerator to soften. Butter the cake pan of 18 cm diameter. Cover in the bottom of a disk of parchment paper, coat it well with butter. Preheat the oven th.5 (150°C).

2. Grate the zest of 1 orange. Mix the eggs, orange zest, powdered sugar and vanilla sugar in a bowl. Finally stir in the fresh cheese. Mix well. Pour this mixture into the pan and bake for 1 h.

3. Leave to cool the cheesecake, turn out then keep at least for 2 h in the refrigerator. Peel the oranges and serve with the cheese-cake chilled and sprinkle with icing sugar.

for 4 people

Preparation 20 min

cooking time 1 h

waiting time 3 h



Advice

You can also make a caramel with icing sugar and water, that you pour into the tin before the cheese mixture. At the turning out, the cheese-cake will be topped with caramel.

62

index

bBell pepper and zucchini cake 14_

Blackcurrant gingerbread 39_

cCake with broccoli 16_

Cake with goat cheese and zucchini 18_

Carrot cake 12_

Cheese cake 58_

Cheese cake with lemon 60_

Cheese cake with orange 61_

Cheese cake with speculoos 59_

Cheese muffins 10_

Cheesecake with gorgonzola and truffle 20_

Cherries and fromage frais terrine 48_

Chocolate-chestnut cake 54_

Cocoa and pistachio marble cake 53_

Corsican minifiadones 42_

Cupcake with orange blossom 29_

sSmall leek custard 6_

Small lemon cakes 34_

Small orange cake 35_

Small pear cakes 32_

Small red pepper cakes 11_

Smoked salmon madeleines 4_

Sorrel salmon terrine 23_

zZucchini and pine nuts cake 15_

Zucchini flan with mint 22_

hHam cake with peppers 19_

Hazelnut and chicory financier 45_

Hazelnut muffins 40_

lLemon fondant 30_

Lemon-poppy cupcakes 28_

Lime madeleines 27_

mMini cakes gingerbread way 38_

Minicakes with jellied heart 33_

Moist cake with walnuts 36_

oOlive cake with tomato coulis 17_

Orange cake 51_

Orange gingerbread 56_

rRhubarb muffins 41_

Rosemary honey madeleines 26_

fFinancier green tea 46_

Financier honey 44_

Financier pink pralines 47_

Fish croquette with chives 8_

Flan with eggplan 7_

Fresh grape moist cake 37_

gGinger cake and chocolate 55_

Gingerbread pudding 57_

Grapefruit cake 50_

Green tea cake 52_

Green tea madeleines 24_

a realization ès-cuisinephotographs © Prismapix / ès-cuisine© 2011 editions ès-cuisineeditorship : prisma pressegraphic design : shirley leong homock execution chroma : claire nijnikoffprinted by adm imprimerie numérique

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