Sunday, January 17, 2010
A Sunny Disposition~
We went to one of my favorite grocery stores last week and I found Clementines that I could not resist:) And Chestnuts that WE could not resist..Is there anything better than roasted chestnuts and fresh clementines for an appetizer or bouche-trou:) or dessert in winter? Shelling the warm chestnuts does wonders for cold hands..
There is a saying:"Cold Hands Warm Heart"..I hope so! My hands are often cold~
Having the fresh clementines and a nice pot of yogurt..and several lovely lemons from the same store..I thought what better time to make little Lemon Yogurt Cake financiers? With Lemon Clementine syrup to be drizzled on the little financiers?
I used a Laura Calder recipe this time..
From French Food At Home~
I like that girl..and her show~
Just a little something to finish off a meal:)~They're tiny!
125 g yoghurt
1 cup Sugar
Grated zest of 1 lemon
1½ cup Flour or powdered almonds, or semolina, or mix
1-1.5 teaspoons Baking powder
95 g neutral-tasting oil or melted butter
Heat the oven to 350ºF/180ºC.
Beat the yoghurt and the sugar together in a bowl.
Beat in the eggs and lemon zest. Sift the flour with the baking powder and beat in.
Finally, add the melted butter (or oil, although it doesn't taste quite as nice) and beat the whole mixture well.
Pour into non-stick muffin tins or a greased and floured loaf pan.
Bake until a toothpick comes out clean, about 25 minutes.
To Make Syrup-Soaked Cakes
Heat orange or lemon juice with sugar, to taste, and cook until the sugar has dissolved, 3 to 5 minutes.
Prick the tops of the cakes with a fork, and spoon the syrup over so it sinks into the cakes.