Carrie Fehr

Kitchen Garden Food

Tag: French

Lemon Olive Oil Madeleines

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When Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, “Remembrance of Things Past. “ Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

This recipe was originally published in 2013, which I have updated and revised using Swerve sweetener as a replacement for sugar. Swerve sweetener is a natural sugar replacement that has zero net carbs and is keto-friendly.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup Swerve sweetener or sugar

¼ teaspoon salt

3/4 cup flour

½ teaspoon baking powder

½ cup olive oil

1 tablespoon lemon juice

Zest of lemon

Glaze:

4 tablespoons Swerve confectioners or powdered sugar

½ lemon, juiced

Directions:

In a bowl of an electric mixer, whip eggs, Swerve sweetner, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder.  Using  a  spatula gently fold in  the flour until  incorporated.

Add the olive oil and continue to stir. It may take a minute for the olive oil to blend into the mixture but do not over mix.

Stir in the  lemon juice and zest.

Cover and refrigerate for 1 hour. (Batter may be chilled for up to 12 hours.)

Lightly coat the madeleine mold with cooking oil.  Preheat oven to 350°

Make the glaze in a small bowl by stirring together the Swerve confectioners and lemon juice.  Mix until smooth and creamy.

Scoop batter into madeleine mold, filling 2/3 full.  Bake for 10-12 minutes and unmold on a cooling rack.  While still warm, dip both sides of each cake in the glaze.  Cool and serve with tea.

Keto Berry Clafoutis

Berry ClafoutisA twist on a classic French dessert, this Keto Berry Clafoutis combines farm eggs, cream, butter, almond flour, swerve sweetener and fresh berries. When baked in the oven, it turns into a rich dense custard pancake-y dessert oozing with juicy berries, minus all of the excessive sugar carbs.

Keto Berry Clafoutis

Ingredients:

4 large eggs, room temperature

¼ cup swerve sweetener

½ cup heavy cream

6 tablespoons butter, melted

1 teaspoon vanilla extract

⅓ cup blanched almond flour

¼ teaspoon salt

2 cups berries

Directions:

Generously butter a 1-quart shallow baking dish.

In a medium bowl, whisk together eggs, swerve, cream, butter, and vanilla.  In a small bowl, stir together almond flour, and salt.

Whisk dry ingredients into wet until smooth.

Arrange mixed berries on the bottom of pan, then pour mixture over berries.

Bake at 325° for 45-55 minutes, until clafoutis is set in the center and top is golden.

Cool and serve.

 

French Yogurt Cake

French Yogurt CakeWith just a few ingredients like —yogurt, lemon zest, and olive oil, you can whip up an amazing lemony cake that is moist, full of flavor, and light as a cloud, in a matter of minutes.  This versatile French classic is perfect for breakfast, or afternoon tea, or for a delicious finale to an evening meal.  Sprinkle a little powdered sugar over the top before serving, and pair it with some fresh berries. (Recipe adapted from Bon Appétit)

French Yogurt Cake  

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sugar

1 tablespoon lemon zest

3/4 cup plain yogurt

1/2 cup olive oil

2 large eggs

1 teaspoon vanilla extract

Directions:

Preheat oven to 350°.  Line a 9×3 round pan with parchment paper.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest in a large bowl until combined. Add yogurt, olive oil, eggs, and vanilla extract; whisk to blend. Stir in dry ingredients and mix together.

Pour batter into prepared pan. Bake until top of cake is golden brown, about 45 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and then let cool completely.