Easter yoghurt and lemon cake

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Our local shepherdess and organic, cheese-maker extraordinaire also makes delicious, creamy, ewe’s milk yoghurt.I have literally been eating the the rich, dairy delight until the cows come home, or sheep as it may be in this case. It’s delicious on its own, with a drop of honey or fruit. However, much inspired by a fellow blogger’s recipe,  Little Loaf’s “Flourless Lemon, Almond and Ricotta cake”, which contains ground almonds, I decided to adapt it to include ground walnuts and the said yoghurt. The results are an extremely moist, light Easter treat, a welcome change from chocolate. Of course, we don’t all have fresh from the farm, ewe’s milk yoghurts. You could replace it with a quality, creamy, farm-style fromage frais or maybe even a good greek yoghurt.

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Ingredients

100g of butter, softened

220g of golden caster sugar

Finely grated zest of 2 organic lemons

Half a teaspoon of vanilla extract

3 eggs

250g of walnut powder (I use grated “pain” de noix”, from the remains of an oil press. The advantage is it’s lighter than ground walnuts as 90% of the oil has been extracted. It’s great for cakes, biscuits and also savoury recipes such as pesto. Available online, from us. Do send us an email if you are interested)

or 150g of ground walnuts and 100g of ground almonds

25cl of ewe’s milk yoghurt

Icing sugar for decoration

1. Preheat your oven to 180°

2. Lightly grease a baking tin and place some greaseproof paper in the bottom. Little Loaf recommends a 20cm round one, but I used an oblong (30cm x 20cm x 5cm)

3. Beat the butter and sugar until light and fluffy, then add the lemon and the vanilla.

4. Add the egg yolks, one at a time, mixing well after each addition.

5. Fold-in the walnut powder, folllowed by the yoghurt.

6. In a separate bowl, whisk the egg whites until they form peaks. Add to the other mixture and fold in gently.

7. Pour the mixture into the tin and cook for 30 minutes, until slightly golden.

8. Leave in the tin to cool and then transfer to a plate to decorate.

Serve on its own with a dollop of double cream or a raspberry coulis.

Below are some of the shepherdess’ marvellous ewe’s cheeses.

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Tomme de brebis & brebis frais affiné

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Scallops before Spring

Pan fried scallops with a walnut-oil and lemon dressing

st jacquesThis is one of the simplest starters to impress your guests, or even yourself with! It makes the most of scallops before they go out of season. I enjoyed some freshly caught scallops in Brittany in December, in a beachfront bistrot, during some unusually mild weather. This was a particularly precious moment, as we live in continental, Eastern France, we couldn’t be farther from the sea. The nearest fishmonger to us is about an hour away, so a holiday on the coast was perfect for enjoying an inexpensive feast of fish for a week. Scallops are in season from October to May, yet sustainable fishing advice recommends not consuming them from April till September, during breeding time.March is time to savour the last of the scallops and a sign that Winter will soon be behind us.

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I am always surprised, as with most seafood, that we don’t enjoy more of it in the UK, being an island. Most of our shellfish is exported, bizarrely. and local fishmongers seem to be a rarety. I feel strongly that we should support fishmongers who are always keen to advise on how to prepare and choose your seafood. Such information has not always been passed on from generation to generation as it has in French coastal regions.Fish and chips are great but there is so much more to seafood! Sustainability is obviously much discussed nowadays and for scallops there is a “good practice guide” to help consumers make an informed decision, when buying.There is also an online guide to fish labelling which makes for an interesting read.

Simply pan fry 2 scallops per person(ready-shelled), in a knob of butter for 2 minutes on each side. When serving generously drizzle with walnut oil and a good squeeze of lemon juice. Add a touch of black pepper. A pinch of salt may be necessary but unlikely as you will have an obvious taste of the sea.

You will be surpised by the subtleties hidden in these little blobs of white flesh! The tougher, more bitter, orange part of the scallop( the “coral” or “roe”),  can be an acquired taste. Some people also believe it can contain harmful toxins, although all parts of the scallop flesh are classed as “edible”. I feel the coral cuts through the richness of the white flesh, so adds a positive element to the recipe.