Baking is my way to work off stress. Working with my hands, beeing creativ and to have a product in the end settles me and makes me happy. It’s my balance to school and learnig and it’s necessairy for me. So yesterday I decided to bake something and felt like creating something by myself. I checked our storage and saw that we had some apples which needed to be used up. Well…the result: Apple-Lemon-Ginger Tartlets. And here they are:
Apple Lemon Ginger Tartlets
1/2 tbs backing powder
125gr. cold butter
80gr. brown sugar
a pich of salt
6 small apples
juice from half a lemon
zest from 1 lemon
1 small clove fresh ginger
1 tsp brown sugar
3 egg whites
5 tbsp brown sugar
For the pastry: But all ingredients in a bowl and kneal everything together. Grease 6 or 7 souffle dishes and press the pastry in
. Preheat the oven to 180°C.
Grate the apples,the ginger clove and the lemon. Add the sugar and lemon juice and mix with a spoon. Fill into the tartlets.
Beat the egg white until it’s almost stiff, then add the sugar and mix until stiff.
Cover the tartlets with the egg mixture. Bake for 25 minutes.
Note: Change the amount of ginger according to taste or use dried ginger for less flavour.
What’s your stress reducer or balance to your everyday life?
Last weekend I picked small yellow plums and so I decided to bake a cake with them. I tried a recipe from my favorite baking magazine “delicious baking”, which I bought on my last Devon vacations. It was originally a ginger and almond slices recipe, but I made a cake out of it. The result was statisfying, it’s not a very spectacular cake but a everyday recipe. As always I reduced the sugar, so if you have a really sweet tooth it may not be sweet enough for you…
Little Yellow Plum Ginger Cake
290g little yellow plums
175g unsalted butter, softened
225g plain flour, sifted
2 tbsp milk
100g ground almonds
1tsp ground ginger
70g flaked almonds
Preheat the oven to 190°C/fan170°F/gas 5. Line a tart tin with baking paper.
Cut the fruits in half and remove the stone.
Beat the butter and sugar using an electric hand mixer until pale and fluffy. Beat in the egg, then beat in the flour in 2 batches, alternating with tablespoons of milk. stir in the ground almonds and the ginger, then pat the mix into the tin. Press the yellow little plums in the dough and sprinkle with the flaked almonds.
Bake for 35 minutes or until golden and skewer pushed into the centre comes out clean.