Saturday, February 14, 2015

Apple Pie

Hello!!! J first of all, sorry for the delay. I have been trying to do the prefect base for this lactose free apple pie. I experimented with it and finally found the perfect option. At the beginning the base started to break and was impossible to manipulate but at the end, after making some changes and trying different options, I found the solution! :D


-      300g of flour
-      130g of free lactose vegetable butter (I use: Flora)
-      1 tea spoon of baking powder (I use: Royal)
-      1 tea spoon of salt
-      1 tea spoon of sugar
-      70g of water
-      Cake mold
-      Cling film

-       3 reinette apples
-       4 table spoons of apricot jam
-       2 table spoon of sugar
-       1 glass of water

1st  In a bowl add flour + vegetable butter + baking powder + salt + sugar and mix it together, then add water and mix it again.

Transfer it to the table and knead it for 15 seconds, no more!

Make a ball and cover it with cling film. Store it in the fridge for 45-60 minutes.

2nd  Now take the base out of the fridge and place cling film over the table. Put the base on it and put another film on top (we do this to avoid the base sticking to the table or to the rolling pin). Take the rolling pin and roll it over the base until it is flat and the same size as the cake mold.

Spread the vegetable butter inside the cake mold and place the base in it. To transfer the base: we take out the plastic that is on top, but we leave the one in the bottom. Roll the base around the rolling pin and unravel the base into the cake mold Finally, we can take out the plastic which should now be on the top. (we do  this to avoid the base from sticking to itself or breaking in pieces).

Take out any leftovers of the base. Take a fork and make small holes in the base.

Place it in the oven for 10 minutes at 170º C.

1st Cut the apples in 4 pieces, take out the core and slice the apples in thin layers.

Once the base is out of the oven, arrange the apple layers on it and place the base once more in the oven for 20 minutes at 150º C.

2nd Now is time for the sauce. Place water + sugar into a pot and stir on a low fire until the sugar has dissolved. Add the apricot jam and increase the fire to the maximum setting. When it starts to boil, we stir it for about 10 minutes (This way we are reducing the sauce to make it thicker).

Place the pot on to the side and let it cool a bit. Then we spread the sauce on top of the apple pie.

Leave the cake to cool and it´s ready to enjoy!!

I hope you like it!!!

This recipe was a request from a friend. If you guys want to see a lactose free version of your favourite cake or dessert, please feel free to write me or comment below J

Sunday, January 4, 2015

Roscón de reyes

Today I will be showing you the recipe of the “roscón de reyes”.

Here we celebrate the three kings. They come on the 5th of January at night to bring presents in every house and we open the presents the morning after. Then at lunch we eat the “roscón de reyes”. Inside it we hide a king and a bean, he who gets the king in his piece of the cake, will be the king for the rest of the day, but he who gets the bean will need to pay the cake! ;)

Normally this cake is full of lactose, as it is made with milk and butter, so here is how to cook the “roscón de reyeslactose free :D


-       70g of sugar
-       1 orange and 1 lemon
-       130g of soya milk
-       70g of soya “butter”, made from 100% vegetables and is lactose free (I use: Provamel bio soja)
-       3 egg yolks
-       40g of fresh yeast, compact square (I use: Levital)
-       400g of flour
-       Salt
-       20g of orange blossom water, “agua de azahar
-       Cling film
-       Greaseproof paper

-       Candied fruit
-       1 egg
-       Sugar + water
-       Sliced almonds
-       Ceramic figure of king and bean (make sure they can go in the oven)

Time to start!! :D

1st   Add soya milk in a small bowl + mince the fresh yeast in it and let it rest for 15 minutes.

2nd  In the meantime, take another bowl, strain the flour and leave a hole in the middle of it, because we will add sugar + grated orange and lemon + the soya mix from before and mix it all together.

3rd  Add 3 egg yolks + a bit of salt + soya “butter” + orange blossom water and mix it all again.

4th  Now sprinkle flour on the table and start knead the base for 2 minutes, cover it with a bowl and let it stand for 10 minutes. 

5th  Knead the base again (without adding flour) until it is not sticky anymore. Now, take another bowl and add one drop of oil and spread it around the bowl with a piece of paper, make a ball with the base and place it in the bowl. Finally we close it with cling film. Let it in there until it doubles in size (approx. 15/20 minutes).

6th  After it has increased in size, knead take the base again, make a ball and cover it with the bowl for 15 minutes more.

7th  Take the baking tray of the oven and put a greaseproof paper on top.

8th  Now, take the base and create a hole in the middle. You can make the hole bigger by turning the base in the air, but always touching the table. (IMPORTANT: make it as thin as possible because it will grow again). Put it on top of the baking tray and paint it with egg. Let the base grow until it doubles the size again (approx. 15/20 minutes).

1st  Paint the base again with egg. Take 2 big spoons of sugar + 1 tea spoon of water, mix it together and add it on top of the base. Decorate the base with the candied fruit + sliced almonds and now is time to hide the ceramic figures in the base.

2nd  Splash water on it and leave a glass of water in the middle, cook it for 20 minutes at a preheated oven of 180º.


Wednesday, December 17, 2014

Christmas Cake

Christmas is almost here, dinners with the family, friends,… and so I thought why should I be the only one not eating a nice Christmas cake? That’s why I experimented and found a good way of doing an easy and delicious lactose free Christmas cake so we can all enjoy sweet Christmas!  


-       3 eggs
-       150 ml of sugar
-       ½ tea spoon of baking powder (I use: Royal)
-       3 spoons of chocolate powder (I use one without traces of lactose, Cacao – CaoBon) (you can omit it if you don’t like chocolate)
-       75g of rice flour
-       greaseproof paper

-       2 egg yolks
-       100g of soya “butter”, 100% vegetable and free lactose (I use: Provamel bio soja)
-       150g of icing sugar
-       vanilla drops

Lets get started!!  :D

1st  In a bowl add 3 eggs + sugar and mix it together until it has a creamy consistency.
Add the chocolate powder + rice flour + baking powder and mix it all together.

2nd  Now take the baking tray from the oven and put a greaseproof paper on top (we do that because we want the base to be the flattest possible).
Add the mix we did before on top of the baking tray. Cook it for 5 minutes at 220º.

3rd  When it is done, we are going to put a layer of greaseproof paper on top of the table and spread sugar on top. Take the base with the greaseproof paper stuck on it and turn it upside down.

Take the paper off of the base, leave it on top and place a kitchen towel on top of it (we do this to keep the base humid, and not let it dry, since we have to roll it later)

1st  In a bowl add the icing sugar + soya “butter” mix it together until it has a creamy consistency.  Add the 2 egg yolks + vanilla drops and stir until it is creamy.

IMPORTANT: If we want more cream in the cake, now is time to do this procedure 2 times. :)

The End:
Spread the cream on the base and roll the base. Finally put it in the freezer.

Hope you like it and will enjoy it too!  

Merry Christmas!! :D