Abacería Molucas' End of Meal
Matcha Tea Cake
- Preheat the oven to 180ºC
- Separate the egg whites and egg yolks, divide the sugar between them and whip to obtain a fluffy sponge cake.
- Mix the flour, baking powder, Matcha tea, baking soda and salt in a bowl.
- In another bowl, beat the eggs with the coconut oil and milk.
- Gradually add this mixture to the flour mixture and stir.
- When it is well blended, finish adding the eggs without letting the mixture get too low.
- Fill the sponge cake mould previously greased so that it does not stick.
- Bake at 180ºC for 30-35 minutes, until the sponge comes out clean (make sure you do not open the oven in the first 25 minutes so that the sponge does not sink).
Buckwheat Sponge Cake
- 300gr of brown buckwheat flour.
- 2 large or 3 medium-sized apples
- 2 tablespoons of agave syrup (if you want it sweet enough, add 4 tablespoons) or coconut sugar.
- 1 Tbsp ground cinnamon glass of water.
- 1 tbsp of fresh or dry yeast (not chemical) or 2 tbsp of ground golden flax hydrated in 6 tbsp of water.
- Add 4 dried figs rehydrated 10 minutes in warm water.
You can add chopped walnuts to the preparation.
1. Turn on the oven to 170 degrees.
2. Prepare a baking tin by oiling and flouring it.
3. Whisk together the apples and figs, cinnamon, sweetener and water and then pour into a bowl.
4. Add the buckwheat flour with the yeast little by little, leave to stand for a few minutes to release the mucilage and change the texture, then whisk vigorously.
5. Place the preparation in the mould and bake for 1 hour or an hour and a half depending on the oven.
6. When a knife is inserted it should come out clean.
Hazelnut and Cocoa Cream
- Toast the hazelnuts in the oven for 10 minutes at 180º and allow them to cool.
- Stir the hazelnuts and put them back in the oven for 10 minutes to toast them evenly.
- Crush the hazelnuts together with the plums.
- Add the rest of the ingredients to the mixture, except the milk, and blend to a purée.
- Add the milk little by little until the desired texture is obtained.
- Separate the egg whites and egg yolks and whip separately.
- Mash the banana, dates and lavender until a uniform mass is formed.
- Mix the rest of the ingredients with the mixture and add the egg yolks.
- Add the previously whipped egg whites in a folding motion.
- Place the mixture on a greased baking tray.
- Bake at 180º in a preheated oven for 20 minutes.
- Grind the cashew nuts into a flour.
- Add the vanilla and dates and continue grinding.
- Add the rest of the ingredients and mix until the dough is homogeneous.
- Leave to rest for 30 minutes in the fridge.
- We take the nuts and crush or chop them according to how large or small we like them for our Granola and add them to a bowl with the oatmeal.
- Repeat the same operation with the dried fruit and set aside.
- Preheat the oven to 140º, preferably with a fan.
- In a bowl, mix the sunflower oil with the honey, salt, cinnamon and sugar.
- Add it to the oat mixture and stir until it is homogeneous.
- Place a baking sheet on the baking tray and pour the mixture over the whole surface.
- Bake in the oven for 15-18 minutes.
- Remove, stir and put back in the oven for another 5-6 minutes to brown evenly.
- Leave to cool.
- Shelling with your hands and mix with the dried fruit.
- Store in glass jars, so that it lasts 2-3 weeks.
- Enjoy for breakfast with cold milk or with yoghurt.
Khorasan Wheat and Carrot Muffins
- Put the chopped dates in a pot with the water and heat for 15 minutes.
- Separate the egg whites from the eggs and whip them until stiff.
- Blend the carrots in a blender.
- Add the dates and continue blending.
- Transfer to a bowl and mix all the ingredients except the egg whites.
- Mix gently with the egg whites so that they do not run down and place in the moulds.
- Bake at 180º in a preheated oven for 20 minutes.
Panna Cotta with chanterelles
- 200ml cream
- 400ml coconut milk
- 135 g coconut sugar
- 4 tablespoons of dried chanterelles
- 4 pieces of dried apricots
- 6 g agar agar strips
- 1 tbsp ground cinnamon
- Hydrate the mushrooms covered with 2 fingers of water on top for 40 minutes, change the water once after 20 minutes.
- Heat the coconut milk with the agar agar until it dissolves.
- Cut the dried apricots into squares.
- Strain to avoid lumps.
- Add the chanterelle (well drained), the dried apricots, sugar and cinnamon and infuse for a further 3 minutes over a medium heat.
- Blend until smooth.
- Serve in small bowls and leave to rest in the fridge for at least an hour.
- Garnish with dried fruit (grapefruit, coconut, orange, red fruits… toasted hazelnuts).
- 500ml water
- 10gr hibiscus
- 40gr diced coconut
- 40gr pineapple slices
- 40gr blueberries
- 6gr agar agar
- 1 tbsp panela
- Infuse the hibiscus with half of the water.
- Add the rest of the water and the agar agar.
- Heat slowly without boiling.
- Stir until the agar agar strands disappear.
- Cut the fruit into smaller pieces to taste.
- In the jelly moulds, start filling them with the fruit, reserving some for the end.
- Pour the liquid into the moulds and leave to stand for 30-35 minutes.
- Add the rest of the fruit so that it is better distributed and does not remain only at the bottom.
- Leave to stand for 2 hours in the fridge.
- Heat a pot with the soy milk over medium heat. Add 2 tablespoons of sugar, the pinch of turmeric and the vanilla. Stir thoroughly with the help of a whisk.
- While the milk is heating, we are going to: make the caramel. heat a saucepan. while it is heating, grease the mould in which we want to put the flan.
- When it starts to heat up, add the 6 tablespoons of sugar and as soon as it starts to melt, start stirring the sugar continuously. it is very important that it does not burn. fill the base of the flan dishes with a layer of caramel.
- While the caramel cools, turn up the heat a little in the pan with the milk and add the agar agar. once it starts to boil, stir with the whisk until the agar agar agar has dissolved well (depending on the size of the flakes) and make sure it has all dissolved. pour the contents into the flan dishes and leave to cool, first at room temperature and then in the fridge until it has solidified completely.