Welcome back to the channel so this week We're going to do easy baking for all of You that are gluten intolerant or Celiac I came across a cake called the Cognac And almond cake it's a very humble Simple super fast cake that you can make It is served in these little dishes your Raman whatever it's a one portion you Can make it larger if you want but you Can eat it like this with bit of cream Or anything like that you can also use The but to make like some kind of a Cupcake maybe with icing on top so if You've been looking for something that Tastes good and that tast like a proper Cake like a bit of a french cake without Flour you want to have a go at this one Now let's begin so how difficult is the Cake what are the skills needed well if You're able to melt butter in a pan That's it you're good to go so not too Difficult the very important here Anytime you bake and you have something Based on almond like this an almond Based on almond cake in France a lot of Time we use a few drops of bitter almond Essence and you find this in every Supermarket every baking shop and that Really boost the Almond taste because That can be a little bit blend you know You can feel the Almond but not so much So having the bitter almond Essence Really help the alcohol is optional I'm Making it it's conac you can use rum
Instead and you can skip the alcohol if You're someone that you know don't want To have alcohol at all in the cake but Again the more ingredients you remove The more taste you remove so things will Get blender and blender as you reduce Okay let's Begin and now for the stove the only Thing we have to do as I said is to melt The butter so I'm going to use like a Medium medium medium low something like This and you take all the butter and you Melt it slowly so you wait until it Melts on its Own all right the butter is melted I'm Turning my heat off and we're going to Leave it on the side here we cool down a Little bit and let me show you the Rest so as soon as the butter is melted Make sure you got everything ready here Little Mis on plus all the ingredients And for the ground almonds it always a Good idea if you can to pass it through A seeve like this it takes a bit of time But like this you don't have clumps or Anything have something nice and fine Okay so I'm going to do this first and Now we're ready now before anything We're going to pray the oven now one Thing I've noted is that for anything Baking using conventional Heats for me Actually works way better and it's Easier to control so here I'm going to Use 190° cius with top and bottom
Element on non fan for so the fan is Disabled just static it okay we've got Here uh our grand almond and by the way This is a blenched almond okay there's No skin in this where it's white like This and it's not an almond flour all Right so we've got here a little Paste okay in there I'm going to add my Cream so this is creem fresh you can use A thick cream if you don't have anything Like this not a problem okay and mix That In once everything is incorporated I'm Going to get some Lemon I don't want to add too much of The lemon because I've tried some before If you put too much it's going to be Like a lemon cake so just a little bit What I want on the other hand it's a Good tablespoon of CNAC Here you want something boozy I mean we Like you know we like have a little bit Of alcohol in front in in anything Basically not just the desserts And we mix so we got still very nice B This is the consistency I've got she's Not running it's kind of solid and now We're going to add the sugar now sugar Originally is like 50 gram but I've Ed The sugar a little bit because I thought It was not uh sweet enough otherwis and For me the dessert like if it's not if It's not sweet uh it's not a dessert so I like to you know to have something
Nice and sweet but if you want if you Have something a bit less weight you can Put just 50 g okay now keep in mind um That I'm making a small portion but I Will give you different ingredients for Four people on the recipe okay and from Here we're going to add some wet Ingredients we're going to add the whole Egg okay and after the whole egg we're Going to have an egg yolk so very Careful with the whole egg because That's going to Splash everywhere so you Go very Gently okay and you start to incorporate Slowly like this okay so very Gently so really we kind of have that Kind of cake batter consistency look at That I love this and there's no flour so To make it richer now you add an egg Yolk okay egg yolk in and same thing mix The whole lot so that's it we are done Look at this beautiful butter we've got The color the consistency there's no Flour and all what's left to do now is To leave this to rest for about seven Hours not just killing there actually no Resting time uh for that better we're Going to be able to use it as soon as The oven is ready but first of course if You use ramama can or a dish we need to Prepare it so let me show you now for The baking of the dish you can use a Little Ram can or things like this okay But this is like a porcelain or anything
In ceramic and you want to avoid using Metal because I've tried it will really Kind of burn the outside very quickly And the inside doesn't cook properly so You can you put some butter in there you Can use oil as well And you're going to but the whole thing Inside like that okay and once this is Done if you want to unmold your cake What you can do is to use some extra Sugar and kind of put it everywhere in There in the mold okay make sure it's Coated everywhere then you remove the Excess and it's going to help to really Unmold the cake if you want to but it is Not supposed to okay it's meant to be Just like this butter you can have a Little bit of sugar we're going to put The butter and we're going to bake it And that's about it now just before you Going to be baking I always wait to put The Almond the bitter almond at at last You know to make sure it's really it's Really in there and this is the amount You see just a little bit a little bit Of this is beautiful if you have too Much of it it is going to be absolutely Bitter so mix it well and I'm going to Put this straight into my little dish There now keep in mind this is a very Simple uh cake as I said it's can be Used as a base it's not a Michelin Staring it's going to look it's pretty Humble okay and you don't want to feel
Your whole dish in here because it will Grow uh as it Cooks so what I used do I Leave always some space in there and Don't worry with the heat it will even Out and you won't have like this kind of Funny shapes at the top but that's about It okay so depends on the size of your Dishes can be smaller bigger as I said But I just want to show you how it looks Like and I'm going to taste it so this Is going to go in the oven this is small So small is going to be 15 to 20 minutes If it's larger obviously the whole Butter I'm going to give you four people For one cake it's about 40 minutes Typically okay so you're going to have To keep an eye on your oven and usually When it's kind of nice and golden it's Done so I see you then my Cognac and Almond flowfree cake is now out of the Oven and the time is very subjective Last time I had a little bit less better I think it took 20 20 minutes it was More like 25 minutes and I've made a Test a test portion here with the rest Of the batter uh but this is the result As I said there's nothing thrilling About the look of that cake this is why Typically it is just served uh into a Nice dish because it's the dish that Makes the whole thing now what I tend to Do here I've recycled the left of a Butter that I had in my pan you know uh The butter with some sugar and I added
Some Cognac and I've created a bit of a A buttery CNAC glaze and glazing for me Is one of those things that really kind Of add a little bit of flare to a simple Cake it's nothing super special but that Moist buttery caky kind of topping here Uh goes a long way I'm going to put a Bit in the back one day okay and you got A glaze and it's just a matter then to Add a little bit of a Sprinkle of of Standard sugar on there you need to go Over the top and that's it very very Basic so I'm going to keep this one Looks a Creme Brule and what we're going To do here we're going to try that Little one here all right so now we have Our little test tester uh so I've got a Bit of the glaze I'm going to try a bit Of sugar on top as intended very it's Kind of a regional uh recipe and if you Want you can unmold it you can run a Knife and take it out but is meant to be Eaten like this so Let's see oh you see look how it comes Out of the mold in there it's still a Little bit moist in here look at that Look at that kind of Almony it's kind of Bit dough is It it is Definitely Moist can you see the interior There I'm going to try to go row again Let's to un mold the Thing okay it looks like in there okay
So this is the cake it's because there's No Flour I this is the kind of thing that Happened you could cook it at lower Temperature bit longer I'm going to Break it open just to show you the whole Thing so you see it's kind of dense but To keep that Moisture you need to have it like that You see so it's just about cooked it Could be cooked a bit More but to be Honest as a flow free treat It does remind me of the king cake fing And it works really well and you could You know you could flavor it with like Lemon um you know orange zest you can Change the liquor in there Oh just finish it but yeah not bad okay So as you can see I've ate the whole Thing quite fast it was quite testy and I've been trying it again in the Background we've been been trying it With creem fresh I think you could ice Cream there's plenty of options in there It is versatile I would recommend to Have the glaze on top you can put icing You can even make cupcake but it's quite Dense if you want something that's more Like a sponge cake beat about two egg Whites okay into a merang and fold it For the but and cook this you're going To have more volume you're going to have A cake that is higher you're going to be
Able to slice it and start to make Layered cakes with cream around or Whatever you like decoration uh you know Nuts or whatever you like so please Leave me a comment in the comments Section try the recipe take it further Make it yours and let me know what you Think is for me will leave you with that Picture and I will see you next week for Another episode on the French Cooking Academy take care all [Music] [Music] [Music] Byebye G Me Wind and Rain Some kind of Butterfly baby [Music] You whip up [Music] My leave me [Music] Don't to [Music]
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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