Category: Fitzgeralds

Pat’s low carb chocolate cake

Cake

  • 100 gms flour
  • 1/2 tsp baking powder / levure chimique
  • 1 tsp baking soda / bicarbonate de soda
  • 150gms almond meal
  • 100 gms caster sugar
  • 20gms cocoa pure
  • 50 gms brown sugar / vergeoise
  • salt
  • 112gms butter
  • 1 cup milk
  • 1/2 tsp vanilla
  • 2 eggs
Sift and mix dry ingredients (it will be hard to sift the almond meal)
Add liquids (including melted butter), stirring well (I like to add butter first and then progressively add the rest of liquid to ensure a very smooth mix; it will be quite pourable)
Add eggs
Cook 35-40 minutes at 165 fan-forced

Icing

  • 200 gms chocolate
  • 100 ml cream
slowly melt chocolate and cream, mixing well until glossy and smooth
take off heat and beat, then cool (can use freezer for faster results)
beat again and re-cool quickly
once stiff enough spread over cake, this is usually enough to do a fine layer in the middle as well.

Variations

You can also adjust with coconut instead of the almonds, coconut cream instead of the milk, ghee or oil instead of the butter and even coconut flour (gluten free and lower GI) instead of the flour if desired. Can also use coconut cream instead of the cream in the icing, or peanut or almond butter.

Pomegranate Chicken

This fragrant chicken dish is loaded with notes of pornegranate, honey, carrots, and apricots -traditional foods served with hope for a sweet and fruitful New Year during the Jewish holiday of Rosh Hashanah.

Serves: 12

INGREDIENTS

2 medium onions, sliced
2 cups baby carrots (or 2 Cups peeled and sliced regular carrots)
2 whole chickens (3-1/2 lb. each), out into pieces
1 tsp dried thyme
Kosher salt and freshly ground black pepper
1 cup dried whole apricots, loosely packed
1 cup pitted whole prunes, loosely packed
2 tsp sweet paprika

Marinade
1/2 cup pornegranate juice (or juice of 1 pomegranate)
2 cloves garlic (about 2 tsp minced)
Juice and rind of 1 lemon
1/3 cup balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp honey

INSTRUCTIONS

According to ancient lore` the amount of seeds in  pomegranate is exactly the same number (613) as the mitzvot (good deeds) found in the Torah (the Jewish Bible). If you’re curious, count away!

Step 1: Spray a large roasting pan with cooking spray. Scatter the onions and carrots in the bottom ofthe pan. Rinse the chicken well and pat dry with paper towels. Trim the excess fat. Place the chicken on top ofthe vegetables and sprinkle _ under the skin and on top _ with thyme, and salt and pepper to taste. Tuck the apricots and prunes between the chicken pieces.

Step 2: Whisk the ingredients for the marinade together in a bowl. (lf using the juice of a whole pomegranate, reserve some of the seeds for garnish.) Pour over the chicken and sprinkle with paprika. Cover and rnarinate in the refrigerator for at least l hour or for as long as 2 days.

Step 3: When the chicken is marinated, preheat the oven to 350°F. Cook the chicken, covered, for l-1/2 hours or until tender. Uncover and cook for 30 minutes longer, basting occasionally, or until the skin is golden. Remove from the pan from the oven and let cool before refrigerating overnight.

Step 4: About 30 minutes before serving, remove and discard any eongealed fat from the chicken. Reheat, covered, for 25-30 minutes at 350’”F. Transfer the heated chicken to a large serving platter and sprinkle with pomegranate seeds. Serve immediately. Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.

All images and recipes © Norene Gilletz, 2010
(www.gourmania.com)

Mocha Ripple Cake (coffee cake)

Commonly made by Mum (Liz F née P) without the ripple. 

4oz  butter
5oz brown sugar
2 eggs
I large tbsp instant coffee powder
1 tbsp hot water
Pinch salt
2 cups SR flour *
1/3 cup milk		 120 gms
150gms
2
I large tbsp

1 tbsp
Pinch
240 gm
1/3 cup milk

 Grease and flour a cake tin.

Cream butter and sugar, beat in eggs and coffee dissolved in water. Mix in sifted flour and a pinch of salt alternately with milk.

Spread 2/3 batter in tin, sprinkle over chocolate, cocoa, sugar mixture.

Bake in a moderate oven 45 mins. Cool and ice/frost.

* SR flour = 1 cup plain flour + 1/2 tsp salt + 1½ tsp baking powder (NOT baking soda or bi-carb soda)
2 oz chopped chocolate
1 tbsp cocoa
1 tbsp sugar		 60 gms
1 tbsp
1 tbsp

 

Fitzgerald’s lemon delicious

Source is an old magazine extract, quite possibly family circle. The below is word for word as Dom typed and sent it to me.


lemon delicious

125 g butter
1 1/3 cups castor sugar
1/2 cup plain flour
2 tsp grated lemon rind
1/3 cup lemon juice
4 eggs seperated
1 cup milk

lightly grease an ovnproof dish (4 cup capacity)
cream butter and suger, add flour, mix together. add rind, juice, egg yolks, milk and beat until combined.
beat egg whites until soft peaks form, fold into lemon mixture.
pour mixture into prepared dish, place dish into baking dish, pour enough boiling water into dish till it comes halfway up the filled dish
bake in moderate oven about 45 minutes or until cooked in centre. serves hot, serves 4 very generous serves do not freeze do not microwave. 180 – 150 fan forced