How time flies and we are into the last quarter of the year already. Mid-Autumn Festival was just over a week back and I’m glad to have finally found time to make some mooncakes this year after a long hiatus for a couple of years. Thankfully this year’s mooncakes turned out alright. As I’d mentioned before in my old blog post 4 years back, I’d always looked forward to the Mid-Autumn Festival because it was always a time for family to come together and enjoy a meal. Pomelo are my favorites from this festival’s delectables, more so than mooncakes! I bought 3 large pomelos before the festival for a song and they are still sitting quietly, waiting to be pried open. And for me, there is no better way to enjoy pomelo than in the classic dessert, 楊枝甘露 Mango Pomelo Sago. (more…)
Gâteau de Tangelo Pochées or Poached Tangelo Cake, is a very simple to make flourless and butterless cake with an incredible citrusy zing to it. No gluten, almost fat-free, and potentially low sugar, this gateau makes the perfect afternoon tea cake, allowing one to indulge so ever frequently in an almost guilt-free manner and yet not become bored of it, as the flexibility of the recipe allows to be to readily modified for other citrus fruits varieties and even other fruits. The original recipe was for “Gâteau de clémentines pochées” (Poached Clementine Cake) in Trish Deseine‘s book “Mes Petits Plats Préférés“, a collection of simple-to-follow, and almost dummy-proof recipes which helped her to win the French Gourmand Cookbook Award in 2002. Exactly 10 years later now her recipes proved to be ever-withstanding and easily reproducible. Deseine used clementines for her cake, a variety of mandarin oranges known for their seedless qualities. But since tangelos are in season, I’d used them instead, and may I add that the result was simply delish!