This recipe comes from Rose’s Heavenly Cakes by Rose Levy Beranbaum.
Tag Archives: fruit
I was inspired by A Spoonful of Nature’s recipe for banana ice cream. Because I have an ice cream machine, I wanted to make use of it. If you don’t have one, you may prefer the original recipe, which is extremely easy to make.
- 3 ripe bananas
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon agar agar
- 1 teaspoon lemon juice
- 1/4 cup hazelnut milk
- liquid stevia to taste
Purée all the ingredients. The mix should be a little sweeter than you would like because it will taste less sweet when it is frozen.
Freeze in an ice cream machine until done. You can either consume it immediately or put it in the freezer for a few hours. It is nice with the addition of chocolate chips if you are looking for something which goes a bit beyond frozen fruit.
With the warmer weather I often find a salad is sufficient for dinner. I started with this recipe but made quite a few substitutions. Instead of radish, I used carrot. Instead of frisée, I used red-leaf lettuce. Instead of endive and lemon peel, I used nothing. I don’t know what type of apple I used, though it was crispy and sweet. I replaced half the oil with flaxseed oil. The dressing was a little too tart for me so I added 1 teaspoon of honey. In the end it was probably a completely different salad, but it was still refreshing.
I started with a plum torte recipe.
- a few drops of liquid stevia (optional)
- 4 stalks of rhubarb
- 1/2 cup unsalted butter
- 2/3 cup agave syrup
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 2 egg whites
- 1 egg
- 1/2 cup rye flour
- 1/2 cup + 2 tablespoons whole wheat flour
- 1 teaspoon baking powder
Preheat the oven to 350°F/180°C. Put baking paper in the bottom of a springform pan and grease it.
Dice the rhubarb. Boil it in a pan with a bit of water until it is slightly soft. Drain excess water and sweeten to taste with stevia. It should be a bit sour, as a foil to the sweeter cake.
While the rhubarb is cooking, cream the butter and agave syrup. Add the salt and almond extract and then beat in the egg whites, followed by the whole egg. Sift in the flours and baking powder and beat until well blended.
Spread the batter over the bottom of the pan. It won’t cover the pan much. Take the rhubarb mix and spread it on top of the batter, then run a knife through to slightly swirl the rhubarb into the batter. Don’t mix it very much.
Bake for about 55 minutes, until the rhubarb starts to look mostly firm and a toothpick inserted in the cake doesn’t have batter on it. Cool before removing from the pan.