baking sweet

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Sbrisolona

white flour

sugar

130 g ground almonds

bourbon vanilla sugar

g polenta (Bramata)

butter

lemons

g almonds

salt

Cake mixture

Place the polenta in a large bowl along with all the other ingredients up to and including the salt, mix well. Add the butter and egg yolks, rub together using your hands to form a coarse, crumbly mixture. Transfer the mixture to the prepared tin, press down gently, scatter the almonds on top.

To bake

Approx. 45 mins. in the centre of an oven preheated to 170°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.

Try Vegan summer berry crumble by FOOBY now. Or discover other delicious recipes from our category desserts.

Vegan summer berry crumble

110 g ground almonds

tbsp Maizena cornflour

maple syrup

900 g mixed berries

¾ dl coconut oil

100 g rolled oats

sea salt

cinnamon

lemon juice

Berries

Place the berries in a bowl. Add the cornflour, mix until all of the berries are coated. Mix in the lemon juice and maple syrup, transfer to the dish.

Crumble

Melt the coconut oil in a pan over a low heat. Add the almonds and all the other ingredients, mix until a slightly sticky crumble is achieved. Spread the crumble evenly over the berries.

Approx. 30 mins. in the centre of an oven preheated to 170°C. Remove from the oven, allow the berry crumble to cool slightly, serve lukewarm.

Try Engadine nut tart by FOOBY now. Or discover other delicious recipes from our category Baking sweet.

Engadine nut tart

bourbon vanilla powder

300 g white flour

dl double cream

eggs

walnut kernels

Pastry

Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a hand mixer. Whisk in the egg and vanilla. Add the flour, mix quickly to form a soft pastry dough – do not knead. Flatten the pastry, cover and chill for approx. 30 mins.

To shape

Roll out one third of the pastry on the tin base, close the tin frame. Shape half of the remaining pastry into a roll and place around the edge of the pastry base, press with the fingertips and pull upwards approx. 4 cm. Prick the base firmly with a fork. On a lightly floured surface, roll out the remainder of the pastry to make a lid (approx. 4 mm thick) to match the size of the tin, place on a sheet of baking paper. Chill the base and lid for approx. 30 mins. 

Nut filling

Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed, remove from the heat and allow to cool slightly. Pour in the cream, continue to simmer until the caramel has dissolved. Add the walnuts and salt, mix, simmer for approx. 2 mins., leave to cool. Spread the nut filling over the pastry base. 

To cover the tart

Brush the edges of the pastry with water. Place the lid on top, press down firmly with a fork, prick.

Approx. 35 mins. in the lower half of an oven preheated to 180°C. Switch off the oven and leave the tart to continue baking for approx. 15 mins. Remove from the oven, allow to cool slightly, remove the tin frame. Slide the tart onto a cooling rack, leave to cool.

Try Sweet spiced squash bread  by FOOBY now. Or discover other delicious recipes from our category bake.

Sweet spiced squash bread 

tbsp ground cane sugar

120 g ground cane sugar

tsp baking powder

milk

squash

ginger powder

¾ tsp ground cardamom

Squash puree

Cut the squash into approx. 2 cm cubes, spread on a baking tray lined with baking paper.

Mix the sugar, cinnamon, ginger and cardamom, sprinkle on top of the squash, mix.

To roast

Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove, reduce the oven temperature to 180°C. Mash the squash with a fork.

Dough

Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer. 

Add the eggs and continue to beat until the mixture becomes lighter in colour. 

Mix in the milk with the squash puree. Combine the flour with all the remaining ingredients, mix in. Transfer the dough to the prepared tin.

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the loaf from the tin and leave to cool on a rack.

Top 4 baking sweet recipes from across the web

The most viewed baking sweet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sbrisolona

Vegan summer berry crumble

Engadine nut tart

Sweet spiced squash bread

Top 4 baking sweet recipes from across the web

The most viewed baking sweet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sbrisolona

Vegan summer berry crumble

Engadine nut tart

Sweet spiced squash bread

The most viewed baking sweet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine