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Almond Ghriba With Lemon Cream / غريبة اللوز بكريمة الليمون – CookingWithAlia – Episode 818

September 17, 2020 Howto & Style 0

Let's Prepare the most delicious ghriba. RECIPE: https://www.cookingwithalia.com/817-almond-ghriba-with-lemon-cream/ INGREDIENTS: Lemon Cream: 50 grams (1/4 cup) sugar 100 mililiter (1/2 cup) lemon juice 3 Egg yolks 50 grams (1/4 cup) butter 2 tablespoons cornstarch Almond Ghriba: 250 grams (8.8 oz) almond paste Zest of one lemon 1 egg yolk 1/2 teaspoons baking powder Shaping Ingredients: 1 egg whites 100 grams (3.5 oz) flaked almonds DIRECTIONS: Preparing the lemon cream: 1- In a saucepan, combine all the ingredients of the lemon cream: the sugar, lemon juice, egg yolk, butter, and cornstarch. Mix well. 2- Place the saucepan on medium heat, while continuously mixing with the whisk, and cook for 10 minutes or until the cream thickens. 3- Let the lemon cream cool down and place into a silicone mold with small semi-circular shapes. Put it in the freezer for 2 hours. Preparing the almond ghriba: 4- In a large bowl, place the almond paste and add all the other ingredients: lemon zest, egg yolk, and baking powder. Mix well until all the ingredients are well incorporated. 5- Roll the dough into small balls (18 grams). 6- Place the frozen lemon cream in the center of the almond paste ball and roll into a ball. 7- Dip the cookies in the egg white, then roll in flaked almonds. Baking the almond ghriba with lemon cream 8- Place the balls in a baking pan covered with parchment paper. Gently flattent the cookies balls a bit. 9- Bake in a preheated oven at 170C / 340 F for around 15 minutes. Let cool completely before serving. Serve with Moroccan mint tea!"

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Almond Paste / عجينة اللوز – CookingWithAlia

September 17, 2020 Howto & Style 0

INGREDIENTS: 250 grams (8.8 oz) blanched almonds 125 grams (4.4 oz) powdered sugar 1 tablespoon butter 2 tablespoons orange blossom water DIRECTIONS: Preparing the almond Paste: 1- In a food processor, grind the blanched almond until you get a thick paste. 2- Add the powedered sugar, butter, and orange blossom water and mix well until all the ingredients are well incorporated. 3- Place the almond paste in a cellophane paper and place it in the fridge from 1 to 3 months.

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Almond and Orange Blossom Cake / كعكة اللوز وزهر البرتقال – CookingWithAlia – Episode 816

September 9, 2020 Howto & Style 0

When a passionate baker and a passionate make up artist (@mysterylook ) meet, then "Cake Up" happens (Cake + Make up)! Creativity and passion have no boundaries, they are simply a rainbow of colors and imagination. Here is each of our takes on a Moroccan flavored almond cake. RECIPE: https://www.cookingwithalia.com/816-almond-and-orange-blossom-cake/ INGREDIENTS: For the almond biscuit: 1 whole medium egg 2 egg yolks 70g granulated sugar 110g almond powder 25g all-purpose flour 55g butter 2 egg whites 30g of granulated sugar For the orange blossom cream: 200g mascarpone 100g cold heavy cream 10g icing sugar 1 teaspoon orange blossom water For decoration: Orange Jam Orange slices Macarons DIRECTIONS: Step 1: Preparing the almond biscuit 1- In a bowl, place the whole egg, the 2 egg yolks and 70g of granulated sugar. Mix well using an electric egg beater until you get a thick texture. 2- Add the almond powder, flour, and melted butter. Mix well with a spatula. 3- In a different bowl place the egg whites and using an electric egg beater, beat while adding the 30g of granulated sugar little by little until you get a thick shiny meringue that forms peaks. 4- Add this egg white mixture to the first mixture, and gently combine using a spatula. 5- Place the batter in a medium circular mold and bake in a preheated oven at 180C / 350 F. The cake is ready when it has a nice golden color and when you touch the center of the cake it should feel firm. Remove the cake from the oven and let cool down completely before removing from the mold. Step 2: Preparing the orange blossom cream 6- In a bowl, place all the cream ingredients, and using an electric egg beater, mix until the cream has a thick texture. 7- Place the cream in a piping bag to use immediately or keep in the fridge until ready to finalize the cake. Step 3: Assembling 8- Spread a layer of orange jam on top off the cake. 9- Pipe the cream on top of the jam layer. 10- Finally decorate with orange slices, candied oranges, and macarons.

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