Wednesday, June 10, 2009

LEMON CHESTNUT CAKE & APRICOT COULIS

Last week, I was lucky to find the first French (Provence) apricots of the season at my local Migros supermarket. Those beautiful fruits were juicy, fragrant and had a melt-in-your-mouth flesh (absolutely not stringy nor mushy), so they deserved to get used with much respect and love...

I knew that I wanted to bake something special for my blog, but I didn't have a clue what I was going to make until I came across Good Food recipe which would enable me to finally try the chestnut flour my friend Corinne brought back for me from Tuscany...

As I wanted to create a colorful and lush dessert that would have an Italian, Mediterranean and summery touch by combining the flavors of lemon, apricot, chestnut and rosemary, I had the idea to serve Mary Cardogan's "Lemon, Crème Fraîche And Chestnut Cake" together with an "Apricot Rosemary Coulis" (a creation of my own).

Both elements pair brilliantly well in order to give a gluten-free dessert that is ambrosial, refreshing, yet not too heavy or sweet. Thanks to the use of sour cream as well as the incorporation of beaten egg whites, this cake is very airy/light and quite similar to a sponge cake, minus the dryness. Plus, I really love it's wonderful lemony and round smoky flavor. The apricot coulis adds some moisture, tang and an interesting rosemary aroma to the whole...

Perfect for the summer days, ideal for a picnic/party/potluck and easy to prepare!

~ Lemon Chestnut Cake & Apricots Coulis ~
Cake recipe by Mary Cardogan and coulis recipe by Rosa @ Rosa's Yummy Yums 2009.

Ingredients for the "Lemon Chestnut Cake":
Butter, for greasing

4 Big eggs, separated
125g Castor sugar
200g Sour cream
1 Organic lemon, zested
125g Chestnut flour
2 Tsps Baking powder
Icing sugar, for dusting
Ingredients for the "Apricot Rosemary Coulis":
600g Fresh apricots, cut into small pieces
105g Castor sugar

3 Pinches Rosemary (dried or fresh)
1 Tbs Lemon juice

Method for the "Lemon Chestnut Cake":
1. Heat the oven to 180° C (350° F). Butter and line the base of a 20cm round cake tin.
2. Put the egg yolks into a mixing bowl with the caster sugar and, using an electric whisk, beat for a 1-2 mins until light and creamy.
3. Stir in the sour cream and lemon zest.
4. Add the sifted flour and baking powder.

5. In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
6. Pour into the tin and bake for 35-40 minutes until the cak
e feels firm to the touch and a knife comes out clean.
7. Remove the cake from the oven and cool in the tin for 5 minutes, then turn
out and cool completely on a wire rack.
8. Dust with icing sugar.


Method for the "Apricot Rosemary Coulis":
9. Put all the ingredients in a mediun pan.
10. Cook over medium heat for about 10-15 minutes or until the apricots have "melted".
11. Blend into a fine puree and sieve.
12. Let cool and serve together with the cake.

Remarks:
If you want a 100% gluten-free cake, then don't forget to use gluten-free baking powder.
For the coulis, you can replace the apricots by peaches or nectarines.

Serving sugestions:
Serve that speciality for afternoon tea or dessert.

***************

~ Cake (Farine De Châtaignes) & Coulis d'Abricots ~
Recette pour le cake par Mary Cardogan et recette pour le coulus par Rosa @ Rosa's Yummy Yums 2009.

Ingrédients pour le "Cake":
Beurre, pour le moule
4 Gros oeufs, jaunes et blancs séparés
125g Sucre blanc
200g Crème fraîche
Le zeste d'un citron bio
125g de Farine de châtaignes

2 CC de Poudre à lever/cake
Sucre en poudre, pour la décoration
Ingrédients pour le "Coulis":
600g d'Abricots, coupés en petits morceaux

105g de Sucre blanc
3 Pincées de Romarin (séché ou frais)

1 CS de Jus de citron

Méthode pour le "Cake":
1. Préchauffer le four à 180° C. Beurrer un moule de 20cm et recouvrir le fond de papier sulfurisé.
2. Mettre les jaunes d'oeufs dans un grand bol, ajouter le sucre et battre jusqu'à ce que le mélange ait blanchi et soit mousseux.
3. Ajouter le crème fraîche et le zeste, puis bien incorporer.
4. Ajouter la farine tamisée et la poudre à lever (sans gluten, si
nécessaire). Bien incorporer. 5. Dan un bol moyen, battre les blancs d'oeufs en neige, puis les incorporer délicatement au mélange précédant (à l'aide d'une spatule).
6. Verser la pâte dans le moule et cuire pendant 35-40 minutes ou jusqu'à ce que le cake soit ferme au toucher et que la lame d'un couteau en resorte propre.
7. Retirer du four, laisser dans le moule 5 minutes, sortir du moule et faire refroidir sur une grille.
8. Saupoudrer avec du sucre en poudre.


Méthode pour le "Coulis":
9. Mettre tous les ingrédients dans une casserole moyenne.
10. Cuire à feu moyen pendant 10-15 minutes ou jusqu'à ce que les abricots aient "fondu".
11. Mixer et passer au chinois.
12. Laisser le coulis refroidir et servir avec le cake.

Remarques:
Vous pouvez utiliser une poudre à lever/cake sand gluten. De cette manière votre cake sera à 100% sans gluten.
Les abricots peuvent être remplacés par des pêches ou des nectarines.

Idées de présentation:
Servir pour le goûter ou à l'heure du dessert.

99 comments:

  1. Rosa, this cake is gorgeous! I have a sack of chestnut flour and only one recipe for a cake using it, so this is doubly perfect (including the lemons!). Beautiful! Must try!

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  2. Rosa! The cake has risen so well! Lovely coulis!

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  3. Spctacular Rosa! I love the apricot coulis and the use of chestnut flour...looks so delicious!

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  4. is defintely my type of babe! tangy and sexy! the coulis makes it even more appealing! so a spot on!

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  5. Oh my what a delight..looks too good..hey btw i just saw, you in geneva swiss? me too in basel swiss :)

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  6. Original et sublissime...j'adore...quelle jolie idée.
    Bises

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  7. Je pense jamais à l'abricot pour les coulis Rosa. Excellente idée.

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  8. Your cake is stunning and looks so delicious. I've just bought some apricots but had never thought of using chestnut flour before. Thanks for inspiring me!

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  9. Sounds really great and the colour of the coulis is fantastic!

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  10. Magnifique!
    J'adore la couleur pétillante du coulis
    Bises!

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  11. I love the look of that perfect made cake, but what cathec the eye is that super vibrant delicous sauce.

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  12. ..on dirait un soleil!!..quelle beau mélange de saveurs!!..de toute beauté ma chère Rosa..

    ..bonne journée;)

    ~nancy xx

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  13. Wow! This looks delightful. I had no idea there was any such thing as chestnut flour! Cool!

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  14. Wow, this is amazing. I wouldn't have even thought about making an apricot coulis. Lovely, lovely!

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  15. Wow! What a great use of chestnut flour!
    Love the apricot coulis.
    Looks really delicious!

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  16. Your cake looks fantastic! The chestnut flour sounds delicious, and teh coulis is the perfect accompaniment.

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  17. ohhhhhhhhhhhhhhh, quel texture

    magnifique cake, et le coulis d'orange allèchant

    bises

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  18. effectivement sans la farine de chesnut.... c'etait rate d'avance ;) ;)
    Corinne

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  19. Very nice Colors, well arranged, looks really yummy :)

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  20. What a wonderful combination. I love apricots.
    Iffet

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  21. Rosa, I love apricots and I could actually taste them as you described them. I would like to give the chestnut flour another try because I never liked the taste, maybe in this cake it won't overwhelm the other flavors.

    Keep on baking!

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  22. Chetsnut cake sounds really delicious, I really like the idea of serving this with apricot coulis.
    xoxo,
    elra

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  23. What a beautiful slice of cake...serious eye candy!

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  24. The Apricot coulis is loking so vibrantly delicious, chesnut gluten free cake is absolutly a must try :)

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  25. This is absolutely lovely, Rosa. I love all the flavors here, and I have a friend who now needs gluten free recipes, so I will certainly point her your way.

    I love the idea of rosemary/apricot together.

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  26. et en plus, c'est très photogénique, bravo pour cette très jolie recette!!! biz

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  27. It looks very goods
    I'll definitely to come back to your blog again.
    www.ahacook.com

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  28. tout est superbe : et la recette et les photos ! j'adore le citron en plus...

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  29. What a lovely dessert! I love apricots. They aren't out here yet - but we have had a cool spring so they might be late this year.
    I haven't heard of chestnut flour! Sounds so intriguing!

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  30. alors ça ça donne envie!!!

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  31. Ton gâteau est vraiment très réussi! Il doit etre très bon!

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  32. So rare to see chestnuts in a cake. Very interesting!

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  33. I'm loving the flavors and presentation~very pretty :).

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  34. Merveilleuse recette fine et douce !! bravo ma belle !! Comme ces fleurs !! caresses aux cahts et bises à toi !!

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  35. Rosa,
    Such a nice cake...with chestnut flour...not only interesting but must be so tasty as well. Great pictures...as always.

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  36. Rosa the first impression when I saw the gorgeous pics was I'm seeing paintings in a museum …but no, this cake is really fantastic in flavors and colors!!

    All the best,

    Gera

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  37. Rosa: I am having heart palpitations! What a wonderful cake!

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  38. You should start selling your cakes. This is gorgeous. I'm sure people would buy from you, better than a bakery :)

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  39. This whole cake sounds so refreshing! I like the contrast of the orange on the pink plate also, so pretty!

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  40. This chestnut cake looks really wonderful! So good with the apricot coulis! Excellent!

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  41. Nice! I make a chestnut cake with a maple frosting that is a real hit here each fall when the chestnuts are plentiful.

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  42. What a bright and beautiful dessert! Chestnut cake sounds so delicious, it's a new one for me. Your coulis is so silky smooth!

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  43. ce cake est magnifique et j'imagine les saveurs et la texture... je le ferai celui la

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  44. Tellement approprié pour la saison!
    Encore une fois, les couleurs sont sublimes... à faire rêver... ou saliver!!! Superbe, Rosa!

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  45. Looks delicious! I love chestnuts, I bet they go well with apricots.

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  46. Beautiful dessert, Rosa! Our first apricots here are very much so-so... Lucky you!

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  47. Okay, tell me the truth, how come you are not a gazillion pounds overweight after making all these fabulous looking goodies!!

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  48. THANKS FOR ALL YOUR KIND COMMENTS! THEY ARE MUCH APPRECIATED!

    CICERO SINGS: Well, to keep fit, I try to eat healthily and go out for long walks. I blog about only 10% of the food I make ;-P...

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  49. Il est superbe et ce coulis liu va à merveille! Je note!

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  50. super la couleur de ton coulis est superbe !! bise sandra

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  51. Quel délice ce gâteau à la farine de chataigne et je craque complètement pour le coulis d'abricot!

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  52. MMMMM..Rosa: this is what I call: an excellent cake recipe! I also like Mary!! Her recipes always work!! Beaties of pictures too!
    I adore your lovely coulis!

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  53. This is an absolutely gorgeous, drop dead type of cake. I am astounded by the flavours itself .. too delicious for words. Great photos.

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  54. Mmm!! Tout simplement irrésistible ma belle Rosa:) xxx

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  55. Gorgeous cheese cake and totally agree about the apricots - wish I had some of those apricots.

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  56. Really digging the addition of rosemary. Awesome idea and great execution!

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  57. OMG ross ye lemon chestnut cake looks absolutely delicious.. specially with the idea of apricot coulis.i wish i get a piece from this one ;) loved ye impressive idea.. thanx a lot.. btw ye photos are super cool xD
    cheers!!
    ~nora~

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  58. En ben ça c'est du soleil dans l'assiette!

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  59. chestnut, lemons, apricots - what a delectable combination! looks and sounds just wonderful.

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  60. what an amazing creation!!! :)

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  61. Ce gâteau m'attire au plus haut point... avec le coulis d'abricot, ça doit être trop bon.

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  62. moi je serai capable de manger le coulis d'abricot tel quel :D

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  63. looks truly great. super shots.

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  64. Quelle jolie couleur, ça doit être trop bon

    bisous

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  65. Your cake looks so gorgeous!

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  66. You already had my taste bud attention at the vivid orange color!

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  67. The colour alone is enough to make me crave for one slice....just one slice Rosa :D

    There goes my diet plan ehhehehehh...

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  68. I always enjoy your photos as much as the recipes. Your colors are just fabulous!!!

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  69. Celui là il me le faut il est trop trop beau !! bravo , il t'en reste?

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  70. hummmm !!!
    j'aime le gout si particulier de la farine de chataigne, un petit gout brut, campagnard, rustique !!!!


    Si tu en as le temps et l'envie, vote pour le fruit vedette : http://lesgourmandisesdevirginie.blogspot.com/2009/06/le-fruit-vedette.html

    merci !!!

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  71. A georgeous and very colorfull cake...
    Have a nice week-end!

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  72. yum yum...wish I could pluck a forkful from my screen..

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  73. What a great use of apricots Rosa! This looks fantastic with some tea... I just adore apricots, and, like you say, when they're in season and just melt in your mouth... my heart melts too!

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  74. This cake definitely looks moist and airy. I've never baked with chestnut flour. But you have me curious now.

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  75. Ton gâteau doit être succulent tout comme ce coulis d'abricot, une association gourmande qu'il me faut tester!
    Bises

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  76. This cake looks delicious! I've never made anything with chestnut flour, but ofcourse, I totally can now!

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  77. la couleur de ton coulis est à tomber et ce gâteau ,j'adore le gout noisette de la farine de chataigne .il me donne très envie

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  78. hummm! ça doit être excellent, ça donne faim avec ce coulis d'abricots!! bisous

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  79. It looks so moist! And the flavour combo is amazing. I've never tried baking with chestnut flour. Must be really delicious!

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  80. Hi Rosa
    Beautiful and gorgeous colours.
    Divine x

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  81. Je l'avais reperé quand tu l'avais publié sur Facebook, quelle belle photo qui donne terriblement envie !

    * * Bises & passe un bon week end .

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  82. Hhh, this sounds lovely and all new flavors for me to try. I need to print this out and expand my horizons!
    ~ingrid

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  83. superbe cake !!le coulis d'abricot est une merveille!!bon week end!!

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  84. Sympa ce gâteau et un coulis abricot ça change

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  85. Ton coulis est si lumineux. Magnifique.

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  86. Hello Rosa hope you like my blog which is brand new ! come and see you there !cheers
    Pierre

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  87. c'est superbe et tes couleurs sont magnifiques.

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  88. Perfect and refreshing for summer!

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  89. Rosa, this is one fabulous looking dessert.

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  90. Ooooh! Rosa, this looks delicious! I love apricots. I just made a pan jam with a batch of them ;) Great photos!

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  91. Amazing color..Celebrating sunny days.

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  92. That cake looks amazing sitting in the pool of apricot coulis.

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  93. Rosa, this cake is dreamy...really diggin' the apricot coulis.

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  94. Yum, I just found this recipe and I wanted to say that everything about it sounds fantastic! I'm definitely making note of it for future reference.

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