Banana cupcakes with chocolate and peanuts

Makes 45 small cupcakes:

Banana cupcakes with chocolate and peanuts
170 g of wheat flour
2 teaspoons baking powder
Pinch of salt
125 g butter, melted
150 g sugar
2 eggs
1 teaspoon vanilla extract
300 g of peeled banana
100 g dark chocolate, cut into large pieces
60 g roasted peanuts and chopped coarsely

Peanut topping
50 g peanuts, roasted and ground
80 g powdered sugar
100 g butter
25 ml cream

Pieces of chocolate to decorate

Cake
Preheat oven to 180 º C.
Prepare a baking sheet and place the capsules of paper.
Mix flour with salt and yeast.
Beat butter and sugar in a bowl.
Add eggs, one at a time, beating well between each addition.
Add vanilla and mashed bananas broken into as it hits.
Add the chocolate and peanuts and stir well.
Add the dry ingredients in three times, beating just until smooth dough.
Distribute the batter by the forms, filling them up to ¾ of its height.
Bake for 12-14 minutes or until golden brown.
Remove from oven and cool completely.

Topping
Mix all ingredients and beat well.
Cool slightly before using.

Spread a layer of topping on the cake.
Decorate with the pieces of chocolate and peanuts.

Chocolate cake with topping

Cake
60 g cocoa (100%, no sugar)
100 g butter
120 ml sunflower oil
250 ml water
350 g sugar
225 g cake flour
2 eggs, beaten
120 ml milk
½ teaspoon baking soda
1 teaspoon vanilla extract

Coverage:
30 g cocoa
50 g butter
30 ml cream
200 g powdered sugar
100 g dark chocolate 52%

Preheat oven to 180 º C.
Grease and line with parchment paper form with an approximately 22 cm in diameter.
Mix cocoa, butter, oil and water in a saucepan and bring to boil.
Remove from heat and add the sugar and flour, stirring well.
Beat the eggs, milk, baking soda and vanilla in a bowl and add to above mixture, mixing well.
Pour the batter into shape and bake for about 50 minutes, or until a toothpick inserted in center of cake comes out dry.
Remove from oven and cool for about 10 minutes before unmold.

For the topping:
Place all ingredients in a saucepan and bring to boil.
Remove from heat and beat well.
Spread the topping over the cake immediately and cool.

Pablo Neruda

Lemon and poppy seeds muffins’

Makes 7:

100 g bread flour
85 g wheat flour
1 teaspoon baking powder (5 g)
145 g sugar
125 g butter, softened
1 pinch of salt
100 g yogurt
2 eggs
30 ml sunflower oil
15 ml lemon juice
Zest of 1 lemon
10 g of poppy seeds
Powdered sugar for dusting

Preheat oven to 190º C.
Grease and lightly sprinkle with flour 7 muffin pans.
Sift the flour with the baking powder.
Beat sugar with butter and salt until mixture becomes light and creamy.
In another bowl, beat eggs with oil and lemon juice.
Add the egg mixture to the butter in 3 times, beating well.
Mix the lemon zest and poppy seeds.
Add the flour and mix quickly, only to connect all the ingredients.
Pour the batter into the forms to fill ¾ of its height.
Bake for about 30 minutes or until a toothpick inserted in center comes out dry.
Remove from oven and sprinkle with powdered sugar.
Let the muffins cool slightly in the pans, unmold and cool completely on a cooling rack.

Honey mini madeleines

Makes 30:

90 g cold butter
2 eggs
25 g of honey
40 g sugar
40 g demerara sugar
90 g cake flour
Vanilla
A pinch of salt
Zest of ½ lemon

Preheat oven to 180 º C.
Beat the eggs with the sugar and salt.
Add butter, honey, vanilla and lemon zest and beat well.
Incorporate the flour.
Fill 2/3 of small paper cups.
Bake for 10 to 12 minutes.

I’ve dressed up flagrantedelicia with a pinch of salt…

Spice bread with apple and foie

Serves 6 to 8

1 spice bread (see recipe here)

6 Granny Smith apples
1 fresh foie
Pink salt and pepper
100 ml port wine
50 ml Brandy
Extra virgin olive oil
Balsamic vinegar
Brown sugar to burn
Germinated onion

Make the spice bread and keep it wrapped in cling film in the refrigerator.

Foie
Preheat the oven to 90 ° C.
Clean the foie of all veins and marinate with Brandy and Port wine for 3 hours.
Place the foie on a tray with holes and season with salt and pepper.
Bake for about 4 minutes.
Let the foie cool down and put into a rectangular lined with cling film.
Refrigerate.

Apple puree
Preheat oven to 160 º C.
Cover 3 apples with foil and place them into the oven until baked.
Let the apples cool down, remove the pulp and emulsify with a little olive oil.

Apple crisps
Mix equal parts water and sugar and bring to boil until sugar dissolves.
Cool completely.
Cut thin slices of apple using a mandoline.
Completely cover the slices with the syrup until they are soft and flexible.

Apple vinaigrette
Cut the apple in small dices.
Mix 3 parts oil to one part balsamic vinegar.
Mix together.

Cut a slice of the spice bread forming a rectangle.
Place a slice of foie on top and cover with the overlapping apple slices.
Spread brown sugar over the apple and caramelize with a blowtorch.
Serve on the apple puree, apple vinaigrette, balsamic reduction and germinated onion.