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Despite being dairy, egg, gluten and refined sugar free this is the best tasting cake I’ve made which is definitely due to the Palestinian medjoul dates and extra virgin olive oil from @zaytoun_cic adding a delicious depth of flavour complementing the blood oranges so well. It’s also a great make ahead dish as no frosting is needed. Other upside down orange cakes leave the skin on the slices which look prettier however it does add a bitterness which uses more sugar to cut through. I wanted to leave this still fairly healthy ish, this cake isn’t too sweet so so add more dates in if you prefer a sweeter cake. Ingredients
150g ground almonds
150g cornmeal or normal flour if it doesn’t have to be gluten free
100ml Olive oil
2tsp baking powder
1/4 tsp salt
1/3 tsp ground cardamom
1/3 tsp ground cinnamon
1/3 tsp grated ginger
200 gram of chopped and pitted medjoul dates (around 12)
250 ml soy yogurt
6 blood oranges sliced with peels removed

Method:
Line a 20cm tin with baking paper, spread a teaspoon of maple syrup along the base and layer the blood orange slices.

Soak the chopped dates in boiling water for 15mins (I add a teabag for extra flavour)

Drain the dates and blend with the olive oil, yoghurt, ginger and spices

Mix the remaining dry ingredients together and then mix in the wet ingredients above

Pour the mixture into the tin and bake for 35mins at 160C fan by @pomegraneat

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11

2 years ago

I couldn’t quite nail the creaminess of a basque cheesecake until i came across @catherine.desserts recipe which I then adapted to make it masala chai flavoured and this is now probably the dessert that I’ve been asked for the recipe the most. Masala Chai Burnt Basque Cheesecake Recipe (8-inch Tin)
Ingredients
• 800 g cream cheese, room temperature
• 267 g muscavdo sugar
• 5 large eggs, room temperature
• 27 g cornstarch
• 320 ml double cream
• 2 tea bags
• 1 1/2 tsp cardamom pods, toasted and ground
• 1 cinnamon stick, toasted and ground
• 3-4 cloves, toasted and ground
• 1 star anise, toasted and ground
• A pinch of saffron strands
Instructions
In a small saucepan, gently heat the heavy cream with the tea bags and spices, bring to a simmer remove from the heat and leave overnight to infuse- strain through just before using
Preheat your oven to 465°F (240°C) ideally using top and bottom heating to ensure a burnt top but creamy middle Line an 8-inch (20-cm) springform tin with sheets of parchment paper, ensuring the paper rises at least 2 inches above the edges of the tin
Whisk the cream cheese and sifted sugar until combined (this can be done by hand) and whisk in the eggs one at a time
Sift in the cornstarch and whisk
Gradually pour in the infused cream whisking as you go along until fully combined
Pour the batter into the prepared tin and give it a few bangs on the surface to get rid of any bubbles
Bake for 30–35 minutes, or until the top is caramelised the center should still have a slight jiggle when you gently shake the pan.
Turn off the oven and wedge the door open slightly with a wooden spoon. Let the cheesecake cool inside the oven for 10 minutes to prevent cracking and then refrigerate overnight
#glutenfree #glutenfreebaking #masalachai #burntbasquecheesecake #glutenfreerecipes by @pomegraneat

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9

2 years ago

Inspired by @ravneeteats chocolate miso tart, I wanted to make a lighter and easier version, this is super easy, comes together in about 15 minutes, and was nearly gobbled my two people in about the same time. The amounts are very forgiving so you can put it altogether without measuring. Tart base

100g melted vegan chocolate I used @rawhalo
40g mixed seeds I used pumpkin, sunflower and sesame seeds
100g bran flakes
Pinch of salt

Filling
1 very ripe banana
1 pack of silken tofu (300g)
Half a teaspoon of miso paste
50g of melted chocolate
1 tablespoon of cocoa powder
1 tablespoon of olive oil
1 teaspoon of instant coffee

Method: simple mixes the tart base ingredients together, press into tart tin and leave to refrigerate for 10minutes

For the filling blend all the ingredients together, for in the tart base and leave to refrigerate for at least 12 hours and top with remaining seed mix by @pomegraneat

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11

2 years ago

Spiced carrot cake with labneh frosting

Gluten free and refined sugar free

My mother in law said this was the best cake she’s ever had

Recipe for a 20cm cake tin

Wet mix — blend in a high speed blender until completely smooth:
250g pitted medjool dates from @zaytoun_cic
80ml olive oil
3 eggs, room tempe

Fold in by hand:
120g tinned crushed pineapple, very well drained
220g carrots, coarsely grated
60g walnuts, toasted and roughly chopped

Dry ingredients — whisk together:
250g ground almonds
1½ tsp baking powder
½ tsp bicarbonate of soda
¾ tsp fine salt
3½ tsp ground cinnamon
1½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp green cardamom, freshly ground

Honey labneh frosting:
150g labneh
100g cream cheese, room temperature
3 tbsp runny honey

Method:
Preheat oven to 160°C fan. Line your tin fully with baking paper. Blend all wet ingredients until completely smooth. Fold into dry ingredients until just combined. Fold in pineapple, carrots and toasted walnuts. Spoon into tin, smooth the top and bake for 45–55 mins, tenting with foil at 25 mins. Cake is done when a skewer comes out clean. Cool in the tin for 30 mins then on a wire rack completely. Beat labneh and cream cheese together until smooth, add honey, and beat until thick and creamy. Whip well for volume. Swoop generously over the cooled cake

Style inspired by the exquisite @aromecassis

#refinedsugarfreebaking #healthycarrotcake #glutenfreebaking #healthydesserts #carrotcake by @pomegraneat

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4

6 days ago

I wanted a summery basque cheesecake without it being fruity.

The pandan was originally used to make the pistachio basque greener (without artificial colourings) but the coconut notes made it perfect and summery.

full recipe (20cm tin)

750g full fat cream cheese, room temperature
110g pistachio butter (I used @verenaskitchen from @thesourcebulkfoods )
125ml double cream
195ml pandan liquid (blend fresh pandan leaves with about 250ml cream and strain)
160g gur
107g honey
5 large eggs
30g cornstarch

warm the cream and melt the gur
Then stir in the honey and pandan liquid
Blend with cream cheese and pistachio butter
whisk in eggs and cornstarch by hand until just combined.
bake at 220°C for 38-40 minutes (using top and bottom heating if possible)
The top should then be brown and the whole thing will be wobbly
Take it out of the oven to cool and then refrigerate overnight
#pistachiobasque #pandancake #healthydessert #glutenfreedessert #refinedsugarfree by @pomegraneat

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14

20 days ago

JUNE

Shredded duck taco - Shorbonash kee moja- grateful to @roti.mami_ for serving up exquisite Bengali fine dining (and also accomodating my fish allergies)

More Bengali excellence from @zedgram at the mosaic rooms

All of @lungisalwaysbaking cookies were yum but that banana pudding 🔥🔥🔥 (for context I HATE the famous mangnolia bakery one)

@3rdculturekat mango loaf was so good at t by Tamara I came back here for seconds (technically May but it was the 31st 🤷🏾‍♀️)

@ravneeteats recipe aptly named pavlova for very hot ppl for the wonderful girls (and thank you for the 📸 @rumanhasan and @foodfoundsabah)

Filling my cup and swooning over @spindlebysisters treasures

Give me labneh on everything the flakey labneh pasty from @lbpedlar 10/10

New forest whimsy

@neerscreenprints workshop at the wonderful dishoom pop-up - thank you to the uncle who got my daughter a cup of milk

Banana and tahini birthday cake gluten and refined sugar free as always by @pomegraneat

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7

23 days ago

I’m glad my era of looking to the likes of Ottolenghi for hosting inspiration is over and using my memories of Bangladesh instead.

This Menu was:

Chilli and lime jellies in shatkora shells
Dim bhorta devilled eggs
Kosha chicken tachin (inspired by @javahir.askari biriyani tachin)
Aloo pani puri
Pomelo and apple salad

Dessert for my friends used @ravneeteats recipe aptly named ‘a pavlova for very hot people’ 💛 by @pomegraneat

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19

a month ago

Another way to consume to coffee was much appreciated by my mummy friends. This basque cheesecake is flavoured with coffee and sweetened only with dates and gur.

Recipe for a 20cm tin

160g medjool dates, pitted
160g gur (jaggery), finely grated
370ml double cream
2 tbsp espresso powder
750g full fat cream cheese, room temperature
5 large eggs
27g cornstarch
flaky salt to finish

warm the cream, melt in the gur, stir in the espresso powder and cool. blend with the dates until completely smooth. add cream cheese and blend again. whisk in eggs and cornstarch by hand. bake at 220°C for 40 mins ideally using the top and bottom heating setting for a creamy centre until deeply dark on top with a wobble in the centre. cool 2 hours then refrigerate overnight. finish with flaky salt.

#refinedsugarfree #healthycheesecake #glutenfreedesserts #jaggery #glutenfreebaking by @pomegraneat

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5

a month ago

Did they not look at the earth – how much We have produced therein from every noble kind? Surah Shu’ara (26:7-8). I went shopping for one type of Bengali citrus (shatkora) and was blown away by how many types of limes there were. Each type so different from the other and so fragrant.

I used these to make chilli lime jellies in their shells and in the process discovered they make amazing sensory toys.

#bengalicooking #shatkora by @pomegraneat

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0

2 months ago

Mango & White Chocolate Tart 🥭

A nostalgic childhood dish for me was aam dudh bhaat, cooked rice eaten with cold milk and mango and I wanted to make this into a dessert - the result is similar to a light mango mouse on a puffed rice and coconut flake base - much lighter and fluffier than a mango cheesecake and of course gluten free.

Base
115g white chocolate
20g unsalted butter
45g rice puffs
20g desiccated coconut
20g toasted coconut flakes

Filling
Roughly 160g of blended mango
Squeeze of lime juice
Honey to sweeten if needed
160ml double cream
1.5 tsp gelatine powder (I used hearthy for halal gelatine)

Mango layer & swirl
30g Mango blended with honey to sweeten
50g white chocolate, melted

Method

Melt the white chocolate and butter together then stir through the rice puffs and coconut. Press firmly into a lined 20cm tart tin, going up the sides, and refrigerate until solid.

Bloom the gelatine powder in 2 tbsp cold water for 5 minutes. Microwave a few tablespoons of the blended mango until hot then stir the gelatine through until fully dissolved. Mix back into the rest of the mango. Whip the double cream to soft peaks and gently fold the mango mixture through. Pour into the chilled base and refrigerate overnight.

For the topping, cook blended mango with honey in a small pan until thickened to a loose jam consistency. Cool completely then spread over the set filling as an even layer. Melt the white chocolate and leave to cool slightly, then spoon over the surface and create swirls with a knife
Slice and serve straight from the fridge.
#glutenfreebaking #aamdudhbhaat #bengalidesserts #mangodesserts #eiddesserts by @pomegraneat

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2 months ago

This gluten free dried lime tart is inspired by the wonderful @yasminkhanstories @nicolaalamb and @nigellalawson

The dried limes add a wonderful fragrance and depth but the tart would still be delicious without and I love to serve it sprinkled with pomegranates or raspberries to cut through the richness of the chocolate
Break up two dried limes, toast in a saucepan and then add 400ml of double cream on a low heat for about ten minutes and then cool and leave this to infuse overnight

Line a 20cm tart tin with parchment paper

Melt 130g of dark chocolate and mix in with 130g of toasted coconut flakes

Press this mixture into the tart tin making sure there are no gaps and chill in the fridge for 30 mins

In a saucepan add the lime infused double cream with 80g of chopped dark chocolate, 2 tablespoons of olive oil, a pinch of salt, 2 teaspoons of espresso powder, 55g of caster sugar, a pinch of salt and drop of vanilla extract

Mix 50ml of full fat milk with 20g of cornflour and then pour this into the saucepan

Whisk the mixture in the saucepan on a low heat for about ten minutes - let it cool for 15mins and then pour into the prepared tart case and chill overnight

#glutenfreebaking #glutenfreedessert #driedlime #nobakedessert by @pomegraneat

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8

3 months ago

Of course the chaos of toddlers birthdays meant I couldn’t get a proper photo but I’m so happy with how the digger crumble cake tasted.

Gluten free and naturally sweetened mango, cardamom and like crumble cake.

MANGO, LIME & PISTACHIO CRUMBLE CAKE
Gluten-free | Naturally sweetened | Serves 14-16

For the fruit
3 firm mangoes diced
2 passionfruit scooped out
3 tbsp honey (or to taste)
Zest of one lime
Pinch of ground cardamom
FOR THE SPONGE
240g unsalted butter, softened
130g honey
3 large eggs
2 egg yolks
155g ground almonds
65g cornflour
1.5 tsp baking powder
0.5 tsp fine sea salt
1 tsp vanilla extract
3 limes, zested

FOR THE CRUMBLE
80g rolled oats
55g desiccated coconut
40g ground almonds
55g coconut sugar
55g unsalted pistachios, roughly chopped
90g cold unsalted butter, cubed
One pinch of salt
1 lime, zested
METHOD
1. Poach the mango and passionfruit pulp with honey, lime juice and cardamom for 6-8 minutes until tender (or you can roast it)
2. Make the crumble by combining oats, coconut, ground almonds, coconut sugar, pistachios, salt and lime zest. Rub in the cold butter until rough sandy clumps form. Refrigerate.
3. Heat oven to 180°C / 160°C fan. Grease and line a 25cm springform tin.
4. Beat butter and honey for 4-5 minutes until pale and aerated. Add eggs one at a time, then yolks. Beat in vanilla, and lime zest.
5. Whisk together ground almonds, cornflour, baking powder and salt. Fold into the butter mixture
6. Tip batter into the tin and smooth the top. Scatter the cooled mango evenly over the surface. Top with the crumble.
7. Bake for 60 minutes until the crumble is deep golden

#glutenfreebaking #mangocrumble #toddlercake #toddlerbirthday #diggercake by @pomegraneat

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9

3 months ago