Gâteau miel amande
Ingredients
Pour un moule carré de 20 cm
- 300 g Å“uf
- 150 g miel liquide
- 175 g huile colza pour la cuisson
- 35 g sucre roux
- 250 g poudre d'amande
- 100 g chapelure
- 1/2 c. à café cannelle en poudre
- 1/2 c. à café levure chimique
- 1/4 c. à café sel
Pour la chantilly cream cheese et miel
- 300 g cream cheese bien froid
- 150 g crème liquide entière bien froide
- 70 g miel
- 25 g chantifix
Instructions
- Versez dans un récipient, les œufs, le miel, l’huile et le sucre roux.
- Mélangez puis versez la poudre d’amande, la chapelure, la cannelle, le sel et la levure chimique.
- Mélangez bien et laissez reposer 10 minutes.
- Versez dans un moule carré garni de papier sulfurisé.
- Faites cuire à 170°C sur chaleur statique (pas chaleur tournante) pendant 40 minutes.
- Démoulez et laissez refroidir. Il suffira ensuite de le couper en parts.
- Si vous souhaitez faire la chantilly, versez tous les ingrédients, sauf le chantifix, dans un récipient ou dans le bol de votre robot. Fouettez à grande vitesse.
- Quand la chantilly se raffermit, ajoutez le chantifix et fouettez de nouveau pour avoir une texture bien ferme.
- Servez le gâteau à l’heure de thé avec la chantilly à disposition !
Nutrition
Here’s a delicious and surprising cake, with an almond base and a good taste of honey, but also with a rather unexpected ingredient that adds a lovely texture. It’s delicious on its own, well chilled or at room temperature, but even more so if accompanied by a totally addictive cream cheese and honey chantilly. It’s very simple, and takes just a few minutes to prepare.
For a 20 cm square mould :
- 300g of egg
- 150g liquid honey of your choice
- 175g rapeseed oil for cooking
- 35g brown sugar
- 250g almond powder
- 100g of breadcrumbs
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon of salt
For the honey and cream cheese chantilly :
- 300g cold cream cheese
- 150g cold full cream
- 70g of honey
- 25g chantifix
Pour the eggs, honey, oil and brown sugar into a bowl.
Mix, then add the almond powder, breadcrumbs, cinnamon, salt and baking powder.
Mix well and leave to stand for 10 minutes.
Pour into a square mould lined with baking parchment.
Bake at 170°C over static heat (not over revolving heat) for 40 minutes.
Turn out and leave to cool.
Then simply cut it into slices.
If you want to make the chantilly, pour all the ingredients except the chantifix into a container or into the bowl of your food processor.
Whip at high speed.
When the whipped cream has firmed, add the chantifix and whisk again to obtain a firm texture.
Serve the cake at teatime with whipped cream on hand!
Honey almond cake
Ingredients
For a 20 cm square mould
- 300 g egg
- 150 g liquid honey
- 175 g rapeseed oil for cooking
- 35 g brown sugar
- 250 g almond powder
- 100 g breadcrumbs
- 1/2 c. coffee powdered cinnamon
- 1/2 c. coffee baking powder
- 1/4 c. coffee salt
For the cream cheese and honey chantilly
- 300 g cream cheese nice and cold
- 150 g full-fat liquid cream very cold
- 70 g honey
- 25 g chantifix
Instructions
- Pour the eggs, honey, oil and brown sugar into a bowl.
- Mix, then add the almond powder, breadcrumbs, cinnamon, salt and baking powder.
- Mix well and leave to stand for 10 minutes.
- Pour into a square mould lined with greaseproof paper.
- Bake at 170°C over static heat (not over revolving heat) for 40 minutes.
- Turn out and leave to cool. Then simply cut it into slices.
- If you want to make the chantilly, pour all the ingredients except the chantifix into a container or into the bowl of your food processor. Whip at high speed.
- When the whipped cream has firmed, add the chantifix and whisk again to obtain a firm texture.
- Serve the cake at teatime with whipped cream on hand!
