cavaillongay-lesitelocal

classé dans INVENTAIRE DES POSSIBLES (22)

Le Maine(USA) a toujours attiré de nombreux étrangers, incluant des artistes et des célébrités à la recherche de la plénitude...

"Egg & frisée*& prosciutto" 

* tel quel dans leur menu

_"Qu'est ce que tu veux Owen ?"

Saumon tartare à l'heure du cocktail   de l'apéro &...

..."Lobster roll"

Halloween costume.

"Ricotta with summer vegetables & fruit"

Le dernier né des "chocolate puddings" du Chef, Owen

"Olives, pizza, lambrusco"

Owen pensif...ou l'heure du dodo ?

"Pâtes au chou-fleur grillé"

Tarte à la clémentine et aux amandes la recette :

This light, fragrant cake makes for the perfect ending to a lazy Saturday lunch with friends. Serve it warm from the oven, its sticky top lacquered with syrup, or serve it at room temperature the next day.

Method:

We adapted this recipe from one appearing in the outstanding cook book Jerusalem by Yotam Ottolenghi and Sami Tamimi. Here, we’ve heightened its bright citrus flavor by folding freshly squeezed juice directly into the cake batter.

3/4 c. unsalted butter (plus a bit more for the pan)

2 c. sugar

zest and juice of 4 clementines (bio)

zest and juice of 1 lemon

2.5 c. ground almonds

5 eggs

3/4 c. flour

coarse salt

1/3 c. orange juice

Preheat the oven to 350 degrees F. Grease a 9.5 inch springform pan with butter and line the sides and bottom with parchment paper.

In a stand mixer fitted with the beater attachment, beat on low speed the butter, 1.5 c. sugar and the zests until well combined. Add the freshly squeezed juices. Once combined, add half of the ground almonds. With the machine running, add the eggs one at a time, scraping down the sides of the bowl from time to time. Add the remaining ground almonds, flour and a good three fingered pinch of salt and beat until smooth.

Pour the batter into the prepared springform pan. Tap the pan against the counter to level the batter.

Bake the cake for about 1 hour. To test for doneness, insert a toothpick in the center; it should come out clean. Remove the cake from the oven.

In a small saucepan, combine the remaining sugar and orange juice and bring to a boil, whisking constantly. Remove the pan from the heat. Brush the top of the cake with the syrup, allowing it to soak in completely.

Once the cake has cooled, remove it from the springform pan and gently pull away the parchment paper.

Hummmmm miam et on imagine la voix suave des deux papas qui nous expliquent

Bye bye, see you soon !