NEAPOLITAN RUM CAKE (BABA AL RUM)

A rum cake is a type of dessert cake which contains rum.

In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings. Traditionally, dried fruit is soaked in rum for months and added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as “black cake”, is similar to a fruitcake, with a lighter texture.
In Trinidad and Tobago, fruits are preserved in cherry brandy to be used in the making of black cake during Christmas. In Puerto Rico, rum cake called Bizcocho de Ron is a sponge cake, so as to absorb the rum. Fresh or died fruit is sometimes added to it. Raisins and sultanas may be soaked in rum for one night. Bizcochos de Ron are given as gifts during the holiday season. In the United States, rum cakes have been popular since at least the 1970s. In Europe, Neapolitan rum cakes and french “baba au rhum” are famous since the XVIIth century.
They don’t include fresh or dried fruit.

The recipe below is a rum cake without fruit, a Neapolitan recipe.

Level of difficulty : low
Prep time : 25 min
Rest time :
Cook time : 40 min
Total time : 1 h 5 min
Yield : 6 servings
Cake :
2 cups flour
2 cups caster sugar
3 fl oz oil
3 fl oz milk
vanilla extract
1 tbsp baking powder
2 fl oz rum
Frosting :
1.5 sticks butter (0.7 cup butter)
0.4 cup water
5 fl oz rum
3/4 cup caster sugar

Preparation :

  • Add the flour, baking powder, salt and vanilla, mix well.
  • Melt the butter at room temperature and mix with the sugar to obtain a smooth cream.
  • Incorporate the eggs, oil, milk and rum, mix well with a spoon and gradually add the sifted flour, mixing everything with a wooden spoon.
  • Obtained a smooth paste, return the mixture to the previously buttered mold.
  • Bake in an oven preheated to 320° F and cook for about 40 minutes.
  • Meanwhile, in a saucepan, melt the butter over low heat, add the Rum, sugar, salt and water.
  • Take the rum cake out of the oven, let it cool to room temperature and make small holes all over the surface with a toothpick.
  • Drain the icing and serve your Rum Cake.
  • Serve and enjoy !

SUMMER LEMON PIE

summer lemon pie is a lemon pie made of a slightly sweet dough base and a soft and delicate lemon cream.

Easy and quick to prepare, fresh and delicious, it is perfect for daytime snacks or as a dessert.

Level of difficulty : easy
Prep time : 20 min
Rest time : 1 hour
Cook time : 40 min
Total time : 1 h + 1 h (rest)
Yield : 6 servings
Pie pastry :
1.5 cup flour
1/2 cup butter
2 tbsp sugar
1 pinch of salt
1 egg yolk
4 tbsp cold water
Cream :
3 tbsp sour cream
3 eggs
3 tbsp flour
3 tbsp sugar
1/2 tbsp vanilla sugar po 1 vanilla pod
1 lemon (juice and zest)

Preparation :

  • In a bowl, mix 1.5 cup of flour with 1/2 cup butter, 2 tbsp sugar, 1 pinch of salt, 1 egg yolk and 4 tbsp of cold water until you get a smooth paste.
  • Then wrap in plastic wrap and refrigerate for 1 hour.
  • In another bowl, combine the eggs, sour cream, sugar, lemon juice, lemon zest and add the flour.
  • Mix until you get a smooth cream.
  • Preheat the oven in static mode to 360° F.
  • Roll out the dough and place in a 10 inch pie pan.
  • Put parchment paper on the dough and sprinkle with dry beans.
  • Bake during 15 min.
  • Take the dough out of the oven, remove the beans.
  • Garnish with cream. Level.
  • Return to the oven for 25 minutes (also at 360° F).
  • Go out and let cool.
  • Serve and enjoy !

VEGAN LIME CHEESECAKE

A vegan lime cheesecake is a cake composed of a base of almonds, coconut butter, lemon and vanilla juice and a cream made of cashew nuts, limes, ginger, agave syrup, avocados and coconut butter.

Easy and quick to prepare, without baking, without eggs or dairy products, this delicious lime cake is perfect at the end of a meal or during the daytime snacks.

Level of difficulty : easy
Prep time : 20 min
Rest time : 12 hours
Cook time : –
Total time : 20 min + 12 h (rest)
Yield : 6 servings
Base :
2 cups almonds
2 tbsp melted coconut butter
1 tbsp lemon juice
1 vanilla pod (seeds)
Filing :
2.5 cups cashews
3 limes (juice and zest)
2 inches ginger root
2 ripe avocados
1/2 cup agave syrup
0.4 cup melted coconut butter

Preparation :

  • Chop the almonds and place in a bowl.
  • Add the coconut butter, then the vanilla seeds and lemon juice.
  • Mix everything well and press everything by hand into a 10 inch pan fitted with baking paper.
  • Put in the refrigerator.
  • Put all the cream ingredients in a bowl, then mix until you get a homogeneous mixture.
  • Spread the cream on the base, smooth and decorate (for example with lime slices).
  • Refrigerate overnight before serving.
  • Enjoy !

BAKED CRISPY ZUCCHINI SLICES

Baked crispy zucchini slices are a preparation based on zucchini, breadcrumbs, grated Parmesan, salt and olive oil.

Easy and quick to prepare, crispy and tasty, they are perfect as an aperitif or as a side dish.

Level of difficulty : easy
Prep time : 20 min
Rest time : –
Cook time : 10 min
Total time : 30 min
Yield : 6 servings
2 large zucchini
breadcrumbs
grated parmesan
salt / olive oil

Preparation :

  • Wash and cut the ends of the zucchini.
  • Cut lengthwise into very thin slices.
  • Arrange the zucchini slices on a clean cloth, salt lightly and let drain for about 10 min, then turn, salt and wait another 10 min.
  • Dab lightly with absorbent paper.
  • Preheat the oven to 400 ° F in static mode.
  • In a dish, prepare breadcrumbs mixed with a little grated Parmesan.
  • Line a baking sheet with parchment paper and brush with a drizzle of oil.
  • Dip the zucchini in the breadcrumbs, one slice at a time and gently arrange in the pan, one next to the other.
  • Add a drizzle of oil (or spray).
  • Bake for about 10 min.
  • Turn the zucchini halfway through cooking and make sure they do not burn.
  • Take out of the oven immediately, as soon as the zucchini are crispy and golden.
  • Serve hot and enjoy !

SUMMER PEACH CRUMBLE

summer peach crumble is a cake made with caramelized peaches and a crumble made from flour, butter and brown sugar. Easy and quick to prepare, both crispy and soft, it is perfect for daytime or at the end of a meal.

Level of difficulty : easy
Prep time : 15 min
Rest time : –
Cook time : 50 min
Total time : 1 h 5 min
Yield : 6 servings
Peaches :
8 ripe yellow peaches, peeled and pitted
2 tbsp caster sugar
2 tbsp water
Crumble :
0.8 cup butter
1.4 cup flour
3/4 cup brown sugar

Preparation :

  • Cut the peaches into quarters.
  • Place in a 10 inches diameter mold lined with baking paper.
  • Cover with sugar and drizzle with water.
  • Preheat the oven in static mode to 360° F.
  • Bake for about 30 minutes until they caramelize slightly.
  • Remove from the oven and set aside.
  • In a bowl, knead the flour with the butter and brown sugar until you get a grainy dough, like large crumbs.
  • Spread out on a baking sheet lined with parchment paper.
  • Preheat the oven in static mode to 360° F.
  • Bake for about 15 min.
  • Increase the oven temperature to 400° F.
  • Cover the previously cooked peaches with the crumble and bake for another 5 to 10 minutes.
  • Go out and let cool.
  • Serve and enjoy !

DELICIOUS COCONUT PUDDINGS

Coconut puddings are desserts made of milk, sugar, corn starch and flour coconut.

Easy and quick to make, deliciously scented with coconut, with a unique texture, they are perfect for daytime snacks.

Difficulty level : easy
Prep time : 10 min
Rest time : 12 h
Cook time : 20 min
Total time : 30 min + 12 h (rest)
Ingredients : 4 servings
1 cup milk
2 tsp sugar
1 tsp corn starch
1 cup coconut flour

Preparation :

  • Pour the milk into a saucepan.
  • Add sugar, corn starch and cook until soft, stirring constantly until the mixture thickens.
  • Pour the coconut flour into a non-stick pan and grill for 1 min.
  • When the milk mixture is about to thicken, pour in the toasted coconut flour.
  • Cook, stirring constantly, for another 10 min.
  • Pour the mixture into the mini-molds and allow to cool to room temperature.
  • Put the molds in the refrigerator and let stand for about 12 hours.
  • Unmold, sprinkle the surface with coconut flour and serve.
  • Enjoy!

LEMON COLD CREAM

A cold lemon cream is a cold dessert made of mascarpone, lemon and fresh cream.

Easy and quick to prepare, particularly creamy and refreshing, it is ideal at the end of a meal or for the day’s snacks.

Difficulty level : easy
Prep time : 20 min
Sitting time : 
Cook time : –
Total time : 20 min 
Yield : 6 servings
1 cup mascarpone
1 lemon juice
1 cup cold cream
1 tsp Limoncello (optional)

Preparation :

  • In a bowl, whip the cream until stiff and set aside.
  • In another bowl, mix the mascarpone with a spoon until it becomes creamy.
  • Put the lemon juice and possibly the limoncello in a bowl. 
  • Add a first spoonful of cream and stir quickly. 
  • Then add alternately the mascarpone and the cream, one spoonful at a time until you get a creamy and homogeneous mixture.
  • Put in the fridge.
  • Use as a dessert or to garnish cakes.
  • Enjoy!