It's just about time I start writing this blog again. The past few months were crazy, but I prefer it so. Spring is finally here, and I cannot seem get enough fresh flowery air into my lungs.
My daughter and I got back to our old routine and walk every afternoon an hour. Although, I have to carry her in my arm most of the way, it gives me much pleasure. We usually take the same path, but we're always excited, especially about the neighbour's rabbits. These are the cutest little bunnies I've ever seen, and my sweet baby enjoys how they jump around. She starts to giggle as we're walking toward them. I've dozens of plans for hiking and I'm not much of a hiker, but the nice weather makes me to explore, to do other things than usual.
Lately I'm very much into the Paleo diet. There are certain things I could not give up, like the peas, beans etc, but cooking sometimes sugar and dairy free and without flour is really exciting. I feel much better about myself, and also about my little daughter's health. One of my friends is not only following this lifestyle, but she is also a paleo recipe writer. (check out her blog) She cooks gorgeous meals. One of the most interesting recipe of hers is this paleo tiramisu, which has no sugar, no flour and no dairy in. The base of cream is the custard apple. This fruit is not easy to find, but is worth waiting for. It has a sweet, vanilla like taste and a creamy texture. I made this at least three times in the past two months, and I stored some custard apple in the freezer just in case. From now on, Alexandra is also contributing three paleo recipes in every issue of The Spoon mag. In the new spring issue, The Spoon Vol 3, you'll find three gorgeous desserts which you can eat guilt free. Do you follow any lifestyle diet like paleo?
Ingredients for the sponge cake
8 tbsp almond flour (almond meal from blanched almond)
1/2 tsp apple cider vinegar
1/2 tsp bicarbonate soda
zest of a lemon
Preheat the oven to 180 C. Prepare a 20x20cm baking tin with baking paper.
Separate the eggs and whip the whites and the apple cider vinegar with an electric mixer for about 10 minutes. Mix the egg yolks and add them to the hard egg whites gently so you don't deflate the egg white mixture. Mix the almond flour, the zest of a lemon and bicarbonate soda, then add gently to the egg white mixture.
Pour the mixture to the prepared tin and bake it for about 15 minutes or until it is golden brown.
Ingredients for the cream
1 custard apple (approx. 350ml mashed custard apple without the seeds)
1 egg white
1/2 tsp apple cider vinegar
1 tsp gelatin dissolved in 50ml hot water
Cut the custard apple in half and use a spoon to scoop out the flesh. Discard the seeds then make a puree of the flesh by a food processor. Pour the mash into a colander lined with cheese cloth and let it drain above a bowl while beating the egg whites.
Whip the egg white with the apple cider vinegar with an electric mixer for about 10 minutes. While beating, slowly add the dissolve gelatin to it. With a wooden spoon, mix the custard apple gently to the hard egg white. Alternatively, you can use agar-agar or psyllium husk instead of gelatin. This case you have to add them to the custard apple instead of the egg whites.
150-200ml fresh espresso coffee or nescafé, cooled
splash of almond liqueur
sugar free cocoa powder, eg. Dutch cocoa
Cut the sponge cake to 15x100mm stripes. Lay half of them to a 12x12cm glass or ceramic dish.
Combine the coffee with the liqueur. With a spoon, pour some from the coffee mixture to the sponge cake.
Cover the sponge cake with half of the custard apple mixture. Repeat the layers one more, ending with the cream. Dust generously with cocoa then cover with plastic wrap and refrigerate for at least 4 hours.
Read more about the custard apple here.