Tea by Thé, 2 Place du Palais Royal | Earl grey bergamot tea with an almond macaroon and canelé.
Ceiling of Galeries Lafayette | The Louvre.
Lunch in Monmarte.
Academie Nationale de Musique | Notre Dame.
Malteaser Cake
Chocolate cake mix:
Vegetable oil
200g butter, softened
200g caster sugar
4 eggs
140g plain flour
60g cocoa powder
pinch salt
2 tsp baking powder
Malteasers to decorate
Chocolate buttercream:
250g butter, softened
500g icing sugar
100g dark chocolate (at least 70% cocoa solids), melted and cooled
- Preheat the oven to 180 degrees. Line an 8 inch round cake tin with baking paper and grease with vegetable oil.
- Cream butter and sugar together for a few minutes until soft and creamy.
- Add half the eggs and flour and mix until well combined.
- Add the rest of the eggs, flour, cocoa powder, salt and baking powder.
- Bake in the middle of the oven for 30 - 40 minutes or until a skewer comes out clean.
- Leave to cool in the tin.
- To make the buttercream, whisk the butter and icing sugar together until fluffy.
- Add the cooled, melted chocolate and mix for another 2 minutes.
- Once completely cool, carefully cut the top with a large serrated knife. Turn the cake upside down so the bottom becomes the top.
- Eat the top J.
- Split the cake horizontally and sandwich the layers together with 1cm of buttercream.
- Spread the remaining butter cream over the top and decorate with Malteasers.
Enjoy!
Low-Fat Banana Muffins
Perfect low-fat muffins for an 'on-the-go' breakfast, or for snacking during the day. The original recipe can be found here. Below is a UK conversion of ingredients:
3 bananas (mashed)
1 egg
60g apple sauce
45g rolled oats
120g wholewheat flour
100g brown sugar
1 tsp bicarbonate of soda
1/2 tsp salt
60g raw cacao
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