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Tag Archives: salted praline

Blood Orange Friands

 

 

Here's another recipe for friands, those delicious little cakes made with eggs whites only and ground almonds, very similar to the French financier.

This version features wonderful blood oranges, now available in Sydney, one of the joys of a beautiful bright winter! It's 21 degrees C on this sunny July day!

The recipe is really so versatile, you can add lots of different fruit to the basic recipe. Cherries, pears, raspberries and blueberries work well.

Ingredients

6 egg whites, beaten lightly

75g plain flour

240g icing sugar, sifted

125g almond meal

150g melted butter, cooled

Grated zest and juice of a blood orange

10 tablespoons icing sugar or enough to make a thick glaze.

Optional – some salted pistachio praline to decorate*

Slices of blood orange

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.

Beat the egg whites until frothy with fork in a large mixing bowl.

Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the zest of the blood orange, and the juice of one half of the blood orange.

Spoon the mixture (approximately ¼ cup) into each of the molds.

Bake in preheated oven for 20  minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean. Sometimes the friands need a few more minutes in the oven to be nice and brown.

To make the glaze, mix the juice of the other half of the blood orange with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands.
Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.

*To make the salted pistachio praline, dissolve a couple of tablespoons of caster sugar in a small frying pan over a medium heat. Don't stir, or the sugar will crystallize. Once the dissolved sugar has turned to a deep toffee colour, pour the praline over a handful of salted pistachios on some baking paper. Once hard, bash the praline into fragments.

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Cheesecake with Salted Caramel

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I made and blogged this luscious cheesecake almost a year ago. With spring on the horizon in Sydney – just – I thought I’d re-blog to remind myself of warm sunny days and lunch in the garden.

It’s a baked cheesecake, made from a 60s recipe (Quirky sister 1, in her baking days, used to make it). It’s served with salted praline and salted caramel sauce.

Cheesecake

Ingredients

Crumb Crust
230g sweet biscuits (half plain, half ginger nut)
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
85g butter

Cream Cheese Filling
500g cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
4 free-range eggs

Topping
1 carton (280ml) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar

Method

Crush biscuits very finely in a food processor and add the nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.

Press firmly into greased 22cm springform tin bringing mixture at least half way up the sides of the tin.

Put cream cheese, sugar, vanilla and lemon juice in the food processor and mix well. Add eggs one at a time, whizzing after each addition.

Pour mixture into uncooked crumb crust and bake in a moderate oven at 375 degrees C for 30 minutes. Remove from oven.

Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.

Cool, then store in refrigerator for at least 6 hours or overnight.

Salted  Praline

Heat 1 cup of caster sugar in a heavy bottomed saucepan over a medium heat. Be careful not to stir the sugar – tilt the saucepan to help melt the sugar. Cook for several minutes until the sugar turns a deep caramel tea colour and take off the heat. It’s a fine line between toffee that’s cooked and toffee that’s burnt!

Add 1/2 tsp of sea salt flakes and pour onto a baking tray lined with baking paper. Quickly scatter over a handful of flaked almonds.

Leave to cool and harden. When completely cold, place the praline in a ziplock bag and bash into pieces with a mallet or rolling pin. Make sure you have small fragments, larger pieces, and some large shards for decoration.

Salted Caramel Sauce

Ingredients
200g sugar
75ml double cream
50g butter, cubed
½ tsp sea salt flakes

Method

Put the sugar in a  saucepan with 50ml water. Gently heat on low, swirling the pan but not stirring, until just melted.  Simmer gently, swirling regularly, until the liquid is very dark golden caramel. Remove the saucepan from the heat then carefully and quickly whisk in the cream and butter. Be careful as the mixture will splutter. Keep whisking until smooth, then beat in the salt. Let cool. You can make the caramel in advance.  Put in the refrigerator but bring back to room temperature before using.

Decorate the cheesecake with shards of salted caramel praline and crunchy bits, berries and edible flowers. Serve with the salted caramel sauce on the side.

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