Thursday, November 30, 2017

London Fog Caramel Sauce

If you follow my blog, you know that I have somewhat of a healthy obsession with caramel sauces. You would think that with the few basic ingredients you need to make a good caramel sauce, you would be limited with how much you can play with the classic sauce. However, like with everything in the kitchen, the only limit is your imagination. I love to play around with the basic caramel recipe and tweak it to add an extra flavor note or a different texture or both. Today's caramel sauce features the simple ingredients you need to make a London Fog Tea, sounds interesting, no?

For other caramel recipes, you can try my salted caramel sauce, or how about my spicy and sweet caramel recipe?

The London fog caramel sauce stands out with its floral and citrusy notes, thanks to the Earl Grey tea and the dried lavender flowers. The result is a caramel sauce with a balanced sweet flavor and complex flavor notes.

Let´s make the sauce
For the tea you need:
  • 1 earl grey tea bag (use 2 bags for a more intense flavor)
  • 50 ml boiling water
  • 1 tsp dried lavender petals (adjust to you liking)
In a cup, put the tea bag and the lavender then add the boiling water and let it steep and then cool.

For the caramel sauce:
  • 50 ml of the prepared tea
  • 120 g sugar
  • 50 g cold butter cut into cubes
  • 200 ml heavy cream
  • pinch of salt (needed to bring out the flavors)
  • 1 tsp vanilla extract or paste 

Put the sugar in a saucepan and melt over a gentle heat. Once the sugar is golden brown add the steeped tea  and let it boil for few seconds. Always be careful when adding liquid to a hot caramel as it will splatter. Add the cold butter and let it melt. Add the salt and the cream.
Cook for a few minutes until it thickens. Finally add the vanilla and whisk well

Lift the saucepan off the stove and allow the caramel sauce to cool down.

Pour the sauce in a clean jar and refrigerate, if you will not use it within the day of its making.

Like all caramel sauces, you can use it in so many ways. It is such a useful ingredient to keep in your fridge. It complements pancakes, crepes and sponge cakes perfectly. You can add it to cheesecakes to add a new flavor dimension, or you can use it as a sweet dipping sauce with fruits, biscuits and much more.

You can find herehereherehere and here many recipes I've shared before with caramel sauces.

Make your own caramel sauce and use it the way you want, it will only enhance your baking and make it more scrumptious.

Tuesday, November 21, 2017

A Savory Autumnal Pear, Pecan and Cheddar Pie

Who doesn't like pies? The buttery crust alone draws crowds from all over! The Foodies+ community on Google Plus dedicated a whole month for pies. Community members are challenged to concoct pies with seasonal ingredients using at least two  from a list prepared by the moderators that reflect the taste of autumn.

I rarely post savory recipes on my blog, but this time I wanted to go with something different, simple and savory.

The filling is made from a delicious trio of simple, yet complementary ingredients: pear, pecan and cheddar. Pears are known to complement the flavors of both nuts and cheese. Their mild sweetness softens the sharpness of cheese and brings out the nuttiness of pecans.

The cheese that you would use for this pie depends on your personal preference, but you do need to use one with character and depth of flavor. You can choose a blue cheese for example, if you appreciate their strong and sharp flavor. However, keep in mind that very strong cheeses do not suit the palate of many.

Though it was my first time trying this food trio in a pie, it certainly won't be the last one! The result was just perfect: nutty, buttery, and creamy with a touch of sweetness.

Let´s start baking (yields 4 servings; 18 cm pan):

For the crust you need:
  • 175 g pastry flour
  • 100 g cold butter, cut into small cubes
  • 15 g sugar
  • pinch of salt
  • a dust of cinnamon (optional)
  • 25 g grated cheddar 
  • 20 ml cider vinegar
  • 25 ml cold water
In a bowl, combine flour, salt, sugar, cinnamon, cheese and mix. Add the butter and work it quickly with the tip of your fingers or a dough blender. Add the vinegar and mix. Slowly start adding the water. Keep in mind that each flour absorbs water differently so don´t add all of your water at once. Drop the dough on your working surface and just gather it until it comes together. Don't overwork the dough as this would activate the gluten and it won't be crumbly. Wrap the dough in plastic and leave it in the fridge for at least an hour. You can do this step one day in advance. 

For the filling:
  • 300 g pears, cored and cut into wedges (you need pears that withstand cooking and have a nice round flavor)
  • 2 small shallots, cut into wedges
  • 50 g chopped pecans
  • 1 tbsp honey
  • 50 g cheddar 
  • salt and pepper to taste
  • 1 tsp Dijon mustard 
  • sprinkle of cinnamon
  • 1 tbsp olive oil
  • 15 g butter
  • 1 tbsp of flour
Over a medium heat, add the butter and oil and wait a bit until the butter melts before adding the shallots. Cook until softened. Add the pecans and allow them to toast and soak in the flavors. Add the pears, salt, pepper, the mustard and cook for few minutes. Don't overcook the pears, you just want to sauté them. Add the honey and cinnamon, mix well and turn off the heat. 

Honey and cinnamon sauce:
  • 40 g honey
  • 20 g water
  • 1 stick of cinnamon
Mix everything in a saucepan and then bring to a boil for few minutes. Leave to cool.

Roll the dough to about 5 mm thick,  arrange it over your tart pan, prick it and put it in the fridge again for 15 to 30 minutes.  

Mix the flour with the cooked pears then add the cheese and mix well with the filling. Now spread the filling over the dough.

You can decorate the pie with the leftover dough, it's not mandatory but it does add an extra touch. Brush the pie edges with cream and bake it in a preheated oven (175C) for about 35 to 40 min. Let the pie rest for about 10 minutes before serving.

Drizzle with the honey sauce and serve with a simple green salad and a good glass of wine.

Bon appetit.

Monday, October 30, 2017

A Spooky Pumpkin Cheesecake

Like every year on Halloween, I like to bake something for the occasion. Halloween celebrations are becoming more ingrained within the Spanish cultural landscape and I don't mind it at all! I think it's a fun way to express our dark side in a totally benign manner.  

I have made cookies, cakes, muffins and more for Halloween. This year I went for a cheesecake, my soft spot in the dessert world! What's a pumpkin cheesecake like? Extra creamy and full of the wonderful pumpkin pie spice flavors; you really can't ask for more! 

Like all recipes that have a substantial amount of spices, the flavor is always better the following day, so do take the effort of preparing the cheesecake one day before serving. Let your imagination go wild and surprise your guests, your friends or your family with this perfect end for a gorylicious Halloween dinner party. 
Let´s start baking.

For the crust you need: (18 cm spring-form pan; serves 6-8 people)
  • 100 g digestive cookies
  • 25 g melted butter
  • 1 tsp brown sugar

Place the cookies in a plastic bag and bash them with a rolling pin until you have a coarse powder. Place the pulverized cookies in the spring-form pan, add the melted butter and sugar, mix well then press the mixture to cover the bottom and the sides of the pan. Bake in a preheated oven (180 C) for 8 to 10 min. Leave to cool.

For the filling you need:
  • 600 g cream-cheese at room temperature
  • 3 large eggs at room temperature 
  • 100 g sour cream (or thick yogurt,)
  • 130 g sugar (70 g brown sugar and 60 g granulated)
  • 120 g  pumpkin purée (mine is homemade)
  • 1 tbsp flour or cornstarch
  • dash of salt
  • 1 to 2  tsp of pumpkin spices, adjust the quantity to your liking (I used: cinnamon, cloves, nutmeg, star anise, allspice, fresh and powdered ginger and a bit of cardamom)
  • 1/2 tsp of bourbon (optional)
In the mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar, sour cream, spices, salt, pumpkin purée and flour and mix again until well blended and no lumps are visible. Add the eggs one by one and keep mixing on a low speed. Finally add the bourbon mix for a bit. 

Pour the batter in the pan, and bake in a preheated oven (150 to 160 C). 

Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time; that is one hour to one hour and a half (oven-dependent) for a pan of this size.  This bain-marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.

What I did is different though. I put in the middle layer of the oven a pan and filled it with warm water then placed the cheesecake pan over a cookie sheet and put both over the pan. This created  a steamy environment in my oven and allowed the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.

After one hour, turn off your oven, shake the tray, make sure the middle is still wiggly and leave the oven door cracked open for another half an hour to an hour. 

Let it cool completely before you put it in the fridge overnight. 

Before serving decorate the cheesecake to your liking. I added some crushed digestive cookies, and decorated a sugar cookie following this tutorial to resemble a tombstone. I also added some royal icing spiders and pine nuts as maggots for that extra graveyard feel. 

And there you have it: a gory but delicious dessert for your Halloween party!

For other Halloween recipes click hereherehere and here

Wednesday, October 25, 2017

Plum and Pecan Frangipane Galette

Summer lingered in Madrid this year. Day temperatures did not drop below 28 C until just recently. I really missed the cool autumn weather and now that it is finally here, it's time to enjoy some comfort food. 

For the first autumnal recipe, I used a fruit that is nearing the end of its season: a variety of colorful sweet and tart plums. 

This recipe is pretty basic and it calls for a flaky buttery crust, a sweet and nutty frangipane filling and tangy colorful plums rosettes. To make things more interesting, I added a comforting touch of cardamom to the crust and spiced up the frangipane with some ginger. Moreover, instead of using almonds like it's customary with frangipane, I used pecans. 

I did not know how the mix would turn out but it was really smooth, delicious, and the spice level was just right for that extra heart-warming sensation. 

For 4 to 6 persons, you need:

 Ingredients for the crust:
  • 175 pastry flour
  • 100 very cold butter
  • 25 g powdered sugar and 25 g vanilla sugar
  • pinch of salt
  • 45 ml cold vodka or kirsh (or just ice water)
  • 1/2 tsp ground cardamom (optional)

In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse again to get a sandy mixture. Slowly add the vodka; at first one tablespoon then one teaspoon at a time. Each flour has a different absorption capacity, so be careful not to get a soggy dough.
Once the dough forms a ball, drop the mixture on the working surface and just gather it. Do not over work it. Wrap it in plastic and leave it in the fridge for at least an hour or overnight.

For the frangipane:
  • 50 g soft butter
  • 50 g sugar (I used 10 g maple sugar and 40 g castor sugar. You can use brown sugar if you wish)
  • 1 small egg
  • 60 g ground pecans (lightly toasted)
  • dash of salt
  • 1 tsp freshly grated ginger
Mix the sugar and the salt with the butter, add the egg and whisk until well combined.  Add the pecans and ginger and mix well again. 

For the topping you need:
  • 400 g of plums
  • milk to brush the edges
  • sugar to sprinkle

Roll the dough to about 6 mm thick and 25 cm in diameter. Fold the edges to make them about a cm higher. If you don't want a free form shape, you can use a tart tin.

Spread the frangipane over the dough. You can use the whole quantity or adjust the amount to your liking. 

Arrange the plums on top of the frangipane. If you are patient enough, you can form rosettes with  sliced plums, if not, just half or quarter the plums and arrange them on top. 

Brush the edges with milk and sprinkle with sugar.

Bake in a preheated oven (180C) for 25 to 30 min, or until the frangipane is almost set in the middle.
Set it aside to cool. 

Served alone or with a scoop of creme fraiche, this is a delicious galette that you will be happy to share with friends or to enjoy by yourself, especially when the weather is getting chilly.  

Wednesday, September 20, 2017

Lime Tartelettes

Before the summer is officially over, here is another refreshing and delicious lemon/lime recipe!
By now, I think you are all quite familiar with my passion for lemons and all things citrus.

Though I quite like pies, I don´t make them often. I thought it's time to use more of the delicious organic limes I had at home.

The crust I made was inspired from a Marry Berry recipe but with slight modifications. with some modifications to make it even more crumbly and delicious. For the curd, I used the recipe of the famous French pastry chef Pierre Herme. I don't think you will ever use any other recipe; the lemon cream is beyond delicious.

For the crust you need (enough for 6 tartelettes, 8 cm diameter):
  • 175 g pastry flour
  • 100 g cold butter cut into cubes
  • 25 g powdered sugar and 20 g vanilla sugar
  • 45 ml of cold vodka (or water)
  • Dash of salt
In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse again to get a sandy mixture. Slowly add the vodka, first one tbsp then teaspoon by teaspoon. Each flour has a different absorption capacity, so be careful not to get a soggy dough.

Once the dough forms a ball, drop the mixture on the working surface and just gather it. Do not over work it. Wrap it in plastic and leave it in the fridge for at least an hour or overnight.

With a rolling pin, roll the dough to about 6 mm thick and place it in the pie mold. Prick it with a fork, cover it with baking paper, add some beans or ceramic beads, and bake in a preheated oven (180C) for 10 to 15 minutes. Remove the baking paper and the weight and bake for extra 10 minutes or until the edges are golden brown. 

For the lemon curd
  • 2 eggs
  • the zest of 2 limes or lemons
  • 90 ml lime or lemon juice
  • 150 g soft butter
In a big bowl combine the zest and the sugar and mix well (I did that the night before to allow the sugar to absorb the lemon flavor). ِِِِِِAdd the eggs and whisk until well combined. Add the lime or lemon juice, and whisk again. Put the bowl on a pot with simmering water (or double boiler) and keep mixing for about 10 minutes or until the mixture reaches 82 C and thickens.
Take off the heat and let it cool for at least 10 minutes until the temperature drops to under 60 C. Add the butter and whisk until well combined. Leave the cream to cool completely. You can keep it in the fridge in a well sealed jar for up to 5 days! 

For the meringue you need:
  • 60 g egg white
  • 100 g sugar
  • pinch of salt
  • lemon zest or few drops of vodka
In a clean bowl placed over a pot with simmering water, add the whites, salt, sugar and zest or vodka. Start whipping on slow speed until the mixtures reaches 45-50 C. Once it reaches this temperature remove it from the heat and gradually increase the speed until you reach the top speed. Keep whipping until the meringue forms stiff peaks. 

Fill each tart shell with lemon curd and be generous to fill it up to the top.

Pipe some meringue on the top. You can skip the meringue if you want, but it does add a nice touch and it balances the tartness of the lime cream.Blow torch the meringue for a brief time to give it a beautiful color.

Decorate to your liking and you're ready to serve.

Keep in mind that once you burn the meringue you have to eat it immediately. If you place the tarts in the fridge, you risk getting a soggy meringue and wet tarts.

I hope you try these little cute tartelettes, as the French call them. They do require some time to make with several steps but the final result is so worth it: crumbly and buttery base, a lemony and creamy curd and a soft and sweet meringue! Just the perfect combination! Seriously I doubt you will stop at one, I know I couldn't!

Tuesday, August 29, 2017

Limoncello, a Refreshing Italian Liquor

When life gives you lemons you make tarts, cakes, lemonades and if you are feeling adventurous, you make limoncello! 

I recently got my hands on a lot of organic lemons, and they were more than I needed. However, when you get your hands on good quality organic lemons, you can use them in so many ways. I used most of them to make refreshing pitchers of lemonade to cope with the heat of sunny Spain. 
With the remaining lemons, I wanted to try something that I had never dared to make before and that is liquor. I cannot remember when I first tried limoncello, but I remember that it I loved it instantly. No surprises there, I think I love everything that has lemon in it.  Ever since I was young, I loved eating lemons slices sprinkled with some sea salt, or even eating the pulp of squeezed lemons! 

Naturally, I was excited to try this Southern Italian spirit that was first concocted at the beginning of the previous century. I had always thought that it was complicated to make, but when I read about the process of making it, it seemed pretty straightforward and simple. It only requires four ingredients and some time. 

To make one liter bottle you need:
  • The peels of 10 organic lemons (you need only the yellow outer skin and none of the white part)
  • 1 bottle of vodka (about 700 ml; use the brand that you prefer)
  • simple syrup using 200 g sugar and 220 water

In a jar, combine the peels with the vodka, tightly close the jar and leave it in a dark and dry place for at least 10 days.

All you need to do during the steeping period is to shake the jar once a day. After 10 days, the color of the vodka will take on the beautiful bright yellow color of the peels.

You can prolong the steeping period for up to four weeks, but after ten to fifteen days, the result will be pretty good.

To make the simple syrup, just combine the sugar and with the water and heat for about 10 minutes. You will get around 400 grams of syrup. This will give the liquor the needed sweetness. You can add more if you want, but I don't like it any sweeter.

Now that the vodka has all the flavor and color of the lemons, you need to strain it into a big pitcher, and mix it with the simple syrup. You need to stir well to make sure the syrup is mixed thoroughly. Transfer to a bottle and let it rest in the fridge
for few hours or a day. The recipe will yield a bit more than one liter of limoncello, so you can use a larger bottle if you want or put the rest in cute small bottles.

Limoncello makes a wonderful aperitif or digestif before or after heavy meals. It's also great on its own, mixed in drinks, added to cakes or baked goods. It's such a useful drink to make at home.

Finally, don't discard the lemon peels! You can dry and grind them to make a wonderful spice to add flavor to meringue, cakes, cheesecakes, tarts and just about anything that requires a hit of lemon flavor.

For other lemon recipes click on the following links: ricotta lemon cakelemon and shortbread cookiesblueberry and lemon popsiclesblueberry lemon and coconut cakelemon and coconut madeleinesmum's lemonade

Thursday, August 3, 2017

Matcha and Raspberry Financiers

There are so many recipes that require you to use eggs whites or eggs yolks only. This can be troubling to some, as you will be left with more yolks or whites than you would have liked. In the latest recipe that I shared, I used egg yolks and was left with the whites. I normally freeze the whites if I won't use them within 24 hours. However, I had a recipe in mind that called for egg whites and I was quite excited to try it.

The French Vistandine order of nuns developed a perfect recipe to deal with the extra egg white they had: financiers. My recipe is a take on this simple, yet ingenious, cake recipe.

Financiers are almond based and like many almond based recipes they fell out of fashion due to the widespread fear of cyanide poisoning. It wasn't until Chef Lasne, a renowned pastry chef, brought the visitandines, as they were called, to life by the end of 19th century. His shop, next to the Paris stock market, attracted financial workers who flocked to savor his cakes, especially the financiers as they were easy to carry and did not stain. To further promote the cake, he changed the mold and gave it the shape of a gold bar! His marketing strategy worked and the financier was born.

No matter what shape of mold you use, this cake is delicious, with a soft interior, a firm exterior, and a satisfying nutty flavor.

For 12 small financiers you need:
  • 100 g egg whites
  • 100 g powdered sugar
  • 70 g butter
  • 70 g almond meal
  • 35 pastry flour
  • pinch of salt
  • 1/2 tsp lemon zest
  • 2 g of matcha (fine green tea powder)
  • 1 tbsp lemon juice
  • 1/2 tsp of rum (optional)
  • Raspberries
First mix all the dry ingredients together: flour, almond, salt, matcha and sugar. Sift into a bowl.
Melt the butter and cook it for about 5 min. You need to hear the butter singing and smell a sweet hazelnut aroma filling your kitchen. Turn off the heat and let it cool.

Add the egg whites, the lemon zest, lemon juice and rum to the flour mixture. Mix until you get a homogeneous mixture. Add the butter and mix well again.

Cover with plastic wrap and leave in the fridge for at least an hour or better overnight.

Heat the oven at 180C. Fill your molds. I used small ones with a capacity of about 2 tablespoons. Add a couple of raspberries and bake for about 10 min.

I opted for a shorter baking time to preserve the beautiful green given by the matcha powder. In all cases, you need to adjust the baking time depending on the mold you´re using and your oven.

Let the cakes cool for few minutes in the molds. Unmold and place over a wire rack to cool completely.

Sprinkle a bit of powdered sugar and enjoy with a cup of coffee.

These cute little cakes are soft, packed with beautiful sweet and sour flavors, and they melt in your mouth. You will enjoy each and every bite.

Sunday, July 23, 2017

Red Currants and White Chocolate Pots de Crème

In summer and to cope with the heat, we tend to consume more refreshing meals, fresh fruits and vegetables, salads and chilled desserts. 

While it's entirely true that the dessert I´m sharing with you in this post is not exactly light in terms of the calories it packs, but it's served cold and in small portions making it a perfect summer dessert! 

This custard-like French dessert is very similar to creme brulée but with few key differences such as the lack of the famous caramelized sugar crust.

To the classic vanilla flavor of the cream, I added white chocolate and a touch of fresh sourness brought by the red currants. Whenever I use white chocolate in any recipe I like to balance its sweetness with tangy fruits, especially berries.

To make 6 little pots (60 ml each) you need:
  • 3 egg yolks and some of the white to weigh 75 g (note, do freeze the eggs whites if you can't find a way to use them immediately)
  • 50 g chopped white chocolate
  • half of a vanilla pod
  • 40 g sugar (adjust to your liking)
  • 200 ml cream and 75 ml milk 
  • red currants
Preheat the oven at 150 degrees C (around 300 F).

First, with the back of a knife, remove the seeds of the vanilla pod and add them to the eggs. Add the emptied vanilla pod to the cream and milk and gently heat. Bring to a gentle simmer and keep simmering for about five minutes. Once you smell the vanilla, add the chocolate and stir until it melts. 

While the cream is heating, mix together the yolks with the sugar and vanilla seeds.  You need to whisk until you get a creamy and pale mixture. 

Slowly pour the hot cream over the egg yolks while whisking vigorously. 

Add between 5 to 7 red currants in each ramekin, then add the cream through a sieve. 

Arrange the ramekins over a tray. Put the tray in the oven and add enough hot water to cover half or two thirds of the ramekins. Be careful not to spill water into the cream.

Bake the cream pots for about 20 to 25 min in the preheated oven. Do check on them from time to time. Gently shake one of the ramekins and if there's a slight wobble in the center it's time to take them out from the oven. Remember that the cream will continue to cook for a while after you take it out of the oven so you don't want it to set completely while baking. In addition, you need to keep in mind that the baking time will differ depending on the ramekins you use, the oven, the quantity of cream you pour into each pot and even the tray on top of which you have put the ramekins. I used a ceramic tray so if you are using a metallic one you might need to consider this factor as trays heat differently. 

Once baked, take them out of the oven and let them cool completely. Put them in the fridge for at least 4 hours before serving.

Serve the cream pots with some red currants, shaved chocolate and a small dollop of sour cream, if you fancy some extra indulgence.

This dessert is a perfect finish to a summery dinner party and its refreshing flavors, balanced sweetness, and silky smooth texture will delight your guests. With luck, you will have some extra ramekins that you can enjoy on our own and ward off the heat!

Bon appetit  

Saturday, July 8, 2017

Vegan Chocolate Cake with Caramelized Pecans

Vegan baking can be a bit challenging, no question about it. But with some tweaks here and there, and playing around with ingredients, nothing is too difficult.
Although vegan baking seems like a novelty, in reality, it's not. A while ago, I posted a traditional vegan recipe that I grew with and I know there are many more out there.

Most vegan recipes are an adaptation from regular ones laden with the usual suspects of non-vegan ingredients! The chocolate cake recipe I´m sharing today is adapted from a book my brother gave me a couple of years ago called "The Cake Decorator´s Bible". I tweaked the recipe a bit by adding caramelized pecans  and rum. I figured that the combination would be successful. I mean after all, it's chocolate and nuts, you can never go wrong with that!

The end result was pretty amazing. The cake was very moist and fluffy with a deep chocolate flavor and a satisfying butteriness coming from the pecans. You won´t miss the eggs and butter at all. 

To make this cake you need (23 cm loaf pan):
  • 200 g pastry flour
  • 35 cocoa powder
  • 2 tsp baking powder
  • 1/2  tsp baking soda
  • 100 g white sugar and 50 g brown sugar
  • pinch of salt
  • 1 tsp dark rum
  • 100 g caramelized pecans, processed into powder
  • 80 ml vegetable oil (I used sunflower)
  • 230 ml water

In a bowl combine  flour, sugar, cocoa powder, baking powder, baking soda, salt and ground pecans. Whisk to combine, then add the oil, water and rum. Whisk until no flour lumps are visible.

Pour the batter into the greased loaf pan and bake for 40 to 50 min in a preheated oven (160 C) or until a skewer inserted in the middle comes out clean.

Leave the cake to cool for five minutes in the pan. Remove and let it cool completely on a wire rack. 

You can serve the cake as it is, or with chocolate syrup, and if you want an extra luscious touch you can prepare, like I did, an easy vegan chocolate cream frosting.

For the frosting you need:
  • 100 g vegan butter or margarine
  • 10 g cocoa powder
  • 50 grams ground caramelized pecans (optional)
  • 30 g powdered sugar; you can add more if you like it sweeter. 

Combine all the ingredients and whisk until fluffy. Add on the top of the cake and garnish to your liking.

I hope you give this vegan recipe a try and I would love it if you shared your ideas for vegan baking.

Bon appetit!