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Almond check

Almond check

Make a fluffy cream of butter, 4 egg yolks and 3 tablespoons of lemon juice, add whole eggs, flour mixed with baking powder, salt and milk. After everything is homogenized, put aside in a bowl half of the dough, in which we mix the rest of the lemon juice, almond powder, chopped almonds with a knife and almond essence. In the second part we incorporate cocoa.

In the pan greased with oil, turn the dough with almonds, on top the dough with cocoa, shake the tray a little and leave it in the oven on low heat for 50 minutes; after it has cooled, put the chocolate sauce on top and serve.

For the sauce, put the cream in a bowl, the butter and when it has reached the boiling temperature, put the bowl aside, add the chocolate and mix until it dissolves.


Hello dear lusts. Today I prepared CHOCOLATE CAKE WITH PEAR AND ALMONDS. It is a delicious, gluten-free recipe. Chocolate and pears fit perfectly together. I hope you like this recipe and enjoy it. I wish you a day as tasty as possible and good appetite!


  • 200 gr. - 50-70% dark chocolate
  • 150 gr. - butter
  • 100 gr. - almond flour
  • 100 gr. - sugar
  • 4 eggs
  • 3 pears (small to medium size)
  • 1 tablespoon - cocoa (about 10 gr.)
  • 1 teaspoon - almond essence
  • 1 tablespoon - almond flakes
  • A pinch of salt

Difficulty: small

Preparation time: 5 minutes

Cooking time: 45 minutes

Total time: 55 minutes

Number of servings: 8

Method of preparation:

  1. First of all put a bowl in the steam bath, it is important not to touch the water. Put the chocolate and diced butter in it. Melt everything until you get a shiny sauce.
  2. Take the bowl off the steam and let the chocolate cool a bit.
  3. Meanwhile, separate the egg whites from the yolks. Beat the egg whites with the mixer until you get a foam, then start gradually adding the sugar continuing to mix until you get a thick meringue.
  4. Add a little salt to the bowl of melted chocolate and gradually a yolk, stirring until each is incorporated. Then add the cocoa and stir a little more.
  5. Pour a teaspoon of almond essence and mix. Then add the solid ingredient, which is almond flour, over the liquid mixture. Mix everything together until all the ingredients are incorporated.
  6. Add the egg whites over this mixture and mix everything lightly all around, so as not to break the air bubbles formed by mixing.
  7. Take a tray with a removable bottom of 21 cm. greased with butter and pour the dough into it.
  8. Peel a squash, grate it and squeeze the seeds. Cut them into thin slices.
  9. Arrange the pears on top of the dough. At the end, sprinkle with almond flakes.
  10. Bake the cake at 180 degrees C for 40-45 minutes.
  11. Take the cake out of the oven, let it cool a bit and serve it with pleasure.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Check with almonds and cocoa

Yesterday I felt like something sweet, so at around 7 pm I turned on the oven and put the mixers to work. In about an hour this cake with almonds and cocoa resulted, very good and fluffy, which I invite you to taste.

For the preparation you need the following ingredients: 200 g flour 3 eggs 70 g margarine, cut into cubes and brought to room temperature 150 g powdered sugar 100 ml sour cream for cooking 1 sachet (10 g) baking powder 1 sachet (6 g) grated orange peel 100 g ground almonds 2 tbsp black cocoa. From these quantities, using a tray measuring 20x11x7 cm, you will get a cake.

Preparation of cake with almonds and cocoa: Mix the flour with the baking powder and set it aside. Put margarine and powdered sugar in a mixer. Mix a little, then add the yolks one by one, one by one (do not add the next yolk until the one before has been completely incorporated).

Let the mixer do its job until you get a homogeneous cream. Once you have reached this result, pour the cream and mix until the cream is also incorporated into the composition.

Then add the grated orange peel and flour, little by little, stirring constantly. When you have incorporated the whole amount of flour and obtained a creamy dough, add the ground almonds and mix until they integrate into the composition.

In another mixer put the egg whites and mix them until it turns into a foam that sticks to the walls of the bowl when it is turned upside down. Add the egg white foam over the dough and mix lightly with a spatula until you incorporate the egg white into the dough.

Place baking paper on the bottom of the cake pan and pour about three-quarters of the dough into the pan. Put the 2 tablespoons of cocoa on top of the rest of the dough, mix well and add the composition to the tray.

Put the tray in the preheated oven at 180 degrees, where you will leave it for 40-45 minutes (test every 40 minutes with a bamboo stick, which you put in the cake & # 8211 if the stick comes out clean, without traces of dough on it, the cake is made).

When ready, remove the pan from the oven and allow the cake to cool slightly before attempting to remove it from the pan.

After it cools you can slice it and serve it (to be honest I didn't have the patience to cool it and I swallowed about 3 slices while they were still warm, it's so good).

Low-carb almond flour check

This recipe exceeded all my expectations. A dense and fluffy cake came out at the same time, of a wonderful color and with an extraordinary lemon aroma. I baked it in the traditional cake form, but also in a round one, each time it behaved exemplary and grew beautifully. My cake form is 21 cm long. From the same quantities, in a round shape with a diameter of 17 cm comes a top about 5-6 cm high, from which you can easily prepare a cake. For example, you can use cream from this cake. I was inspired by here.

  • 180 g of almond flour
  • 80 g Green Sugar
  • 1 teaspoon baking powder
  • a pinch of salt
  • 4 medium-sized eggs
  • 60 g butter
  • 100 g cream cheese
  • 1 teaspoon grated lemon peel (approximately from ½ lemon)

Beat the butter, cream cheese and lemon peel with the mixer until a fluffy composition is obtained. Then add the sweetener and beat a little more. Put the eggs one by one, beating after each one. A liquid composition comes out, in which the mixture of almond flour, baking powder and salt is added, and it is mixed well until it is homogenous. A not very thick dough should come out, which, falling off the spoon, retains its shape for only 1-2 seconds. The dough is poured into a form lined with baking paper and put in the preheated oven at about 170 degrees C for about 1 hour or until the surface browns and becomes firm to the touch.

The cake is cooled on a grill and cut only after it has cooled.

TOTAL: 645 grams, 2102 calories, 74.3 protein, 191.2 fat, 42.2 carbohydrates, 18.5 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

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Check with almonds and poppy seeds

This cake is simple but very elegant and with a pleasant almond flavor. I didn't use almond extract very much so the aroma is subtle. I really like poppy seeds because they are crispy and have that taste that reminds me of my childhood. For the countertop I used buttermilk. It can be easily replaced with a natural yogurt or kefir. But what is this buttermilk? Well, the natural one is a by-product obtained when we make butter. If we beat the cream in the mixer for a long time, then cut and separate the fat (butter) from the liquid in it. This remaining liquid is buttermilk. Hence the name buttermilk & # 8211 & # 8222milk & # 8221 from butter. However, this natural product is not on the market. At least I haven't found it yet, not even here in the UK. What is found in stores is a cultured buttermilk, ie a weak milk to which bacteria are added to sour it. Buttermilk has a sour taste, which is felt in the cake, but very little. It is an extra flavor that is not obtained if you bake a cake only with milk or butter.

I found a really cool video about natural buttermilk on the net.

The cake can be served with cream, yogurt or cream. It is very fluffy and airy.


for a cake

150 gr. unsalted, soft butter
187 gr. white sugar
125 gr. eggs (2 large eggs)
250 gr. flour
1/2 teaspoon baking powder
1/3 teaspoon baking soda
1 pinch of salt
10 gr. poppy seeds
1 teaspoon almond extract
167 gr. buttermilk / natural yogurt / kefir

Preparation time: 15 minutes

Baking time: approx. 60 minutes

Necessary tools
teaspoons, mixer, sieve, cake form

In a bowl, beat the soft butter with the sugar until you get a white and fluffy cream. We use medium-high speed. It takes a few minutes. Then add the eggs little by little and incorporate well at medium speed.

In another bowl, sift the dry ingredients. Add salt and poppy seeds. In another bowl, mix the buttermilk with the almond essence.

Pour over the butter cream a little flour and a little buttermilk. Mix and incorporate easily. We continue to alternate the two mixtures until we finish them. We can use low speed because we don't want to mix the dough too much.

Pour the dough into a cake tin lined with baking paper. Here's a secret. It doesn't really matter what kind of cake you have, as long as it's not mini. It is important to fill the form three quarters. Leave some space for the cake to grow. You adapt according to the shape of the cake you have. I have a little dough left that I baked into three muffin tins. Yum!

Bake the cake for about 60 minutes at 180 degrees. Check the middle of the cake with a toothpick while baking. This way you will know if you still need to bake or not. However, try the test after 45 minutes. The ovens are different and the cake can be baked faster or slower. Also, if you have a smaller cake, it will bake faster.


Preheat the oven to 180 ° C. Grease a round cake tin with a diameter of 20 cm. Line the base and edges with parchment paper. If raw almonds are used, put them in a blender and process until they are finely ground, then set aside.

Mix in a bowl with an electric mixer for 3-4 minutes, butter, sugar and 2 teaspoons of lime peel. Then add the eggs, one by one, mixing well after each addition.

Stir in the ground almonds, rice flour and lime juice. Transfer the composition to the prepared form and smooth the surface.

Bake the cake for 45-50 minutes or until a toothpick inserted in the center is removed clean. Allow to cool for 5 minutes before removing from the mold.

Meanwhile, prepare the lime syrup. Combine the agave syrup or honey, peel and lime juice in a saucepan over high heat. Bring to the boil, then reduce the heat and simmer for 2-3 minutes or until the syrup has thickened. Pour hot over the hot cake. Garnish with the rest of the lime peel.

Serve the cake hot or cold, with a large spoonful of yogurt on top, if desired.

  1. I sliced ​​the mushrooms together with the stalks, and I finely chopped the onion.
  2. In a larger pan I put the olive oil and added the onion together with the mushrooms. I hardened them over a moderate heat for 4-5 minutes. As long as all the water left by the mushrooms has evaporated.
  3. I set the pan aside from the fire source and let them cool.
  4. I preheated the oven to 200 degrees and greased a cake tin with oil.
  5. In a bowl I mixed the almond flour, baking powder, salt and pepper.
  6. In another bowl I mixed the eggs with the milk. I used a vegetable milk (no sugar).
  7. I added the liquid mixture over the bowl with dry ingredients and mixed well, then I added the mushrooms and basil. You can use dried basil or a handful of fresh basil.
  8. I poured the composition into the prepared form and put it in the oven for 35 minutes. The time may vary depending on your oven. For me they were ready in 35 minutes, the cake turned slightly brown on the surface.

I didn't cut it right away, let it cool in the pan for a while, then gently peeled it off and sliced ​​it.

This is how I turned a dish dear to me into an even sweeter dish due to its low carbohydrate content.

If you let your imagination play with some salads, you can put together 2 full and tasty slices of mushroom cake, and so you can take to the office a nutritious package to inspire your colleagues who still order pizza or buy shit from the subway.

Silvan's check, with bananas, chocolate and almonds

  • 5 bananas (pulp only)
  • 125 g butter with at least 82% fat
  • 150 g caster sugar
  • 1 tablespoon vanilla extract
  • A pinch of salt
  • 2 large, whole eggs
  • 220 g white flour
  • 1 sachet of baking powder (10 g)
  • 250 g chocolate chips with 70% cocoa, but it works just as well with 50% cocoa
  • 50 g almond flakes

Method of preparation:

Preheat the oven to 170 degrees Celsius.

Wallpaper a cake tray with baking paper.

Cut the butter into cubes and put it in a hot pan with the caster sugar and salt powder. Cook over medium heat, stirring occasionally for 2-3 minutes from the moment it starts to boil.

Add the sliced ​​bananas, 1 cm thick, and continue to cook over low heat for another 3 minutes, stirring gently. Let it cool and let it cool completely.

Beat 2 eggs and pour over the banana mixture, along with the flour and baking powder. Lightly homogenize with a silicone spatula.

Incorporate the vanilla extract and chocolate flakes into the dough, also with light movements, just to keep pieces of bananas.

Pour the composition into the cake pan and sprinkle with almond flakes, pressing lightly on the dough.

Bake for 55-65 minutes or until the toothpick test passes. In case the almond flakes will brown too much, cover with the remaining ends of baking paper and continue to bake until there are no traces of dough on the toothpicks. Take the tray out of the oven and leave it for another 10 minutes in the tray in which it was baked, then take it out on a grill to cool. We slice it after cooling completely, just in case you have patience.

Simple, fast and very tasty! But I don't hold you back, I wish you good work and good appetite!

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