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[iar fach goch]

Have been invited to a tapas evening next week, but I have to supply dessert. Have been busy baking and making most of the summer hols but no Spanish desserts. Tried to get away with making lemon tart/cheesecake or tiramisu, but not Spanish, so not acceptable. Any ideas?

Edited August 18, 2012 by Guest

[majorbloodnock]

How many for?

 

One obvious is a flan. This is not a tart by another name, but in fact a Spanish variation on an individual creme caramel, so is pretty straightforward to make. Main thing is that, since you only take it out of the ramekin just before serving, it's well protected for the car journey beforehand. Downside is that it's not great if there are loads of guests, 'cos that's lots of ramekins.

[Daphne]

Just looked in my Moro cookbooks and they say:

 

cherry & custard tart (tarta de cerezas)

tarta de santiago (almond & oloroso tart - looks delish)

torta de naranja (orange and almond torta, I've made this, dead easy, its actually orange and almond cake, no flour. I would imagine you could make a lemon version if you preferred)

churros con chocolate (deep fried doughnutty things with choc, I think this is more commonly eaten for breakfast or elevenses)

strawberries in muscatel with sandcakes (fresas en moscatel con mantecados) - basically strawbs steeped in muscat-type wine and a little sugar with some shortbready things

malaga raisin ice-cream (helado de pasas de Malaga)

choc and apricot tarte (looks delish!)

rosewater and cardamom ice-cream

yoghurt cake with pistachios (this is delish but never turns out like the photo!)

bitter choc, coffee and cardamom truffle cake (this is delish, rich and grown up)

walnut lemon and cardamom cake

Jerez cream (seems to be boiled up cream with gelatine, sugar and sherry, dotted with some fruit - I bet its delish!)

arroz con leche (rice pud with cinnamon etc)

 

If you want any recipes let me know. You could also make a trifle...its got sherry in it!!! Or something known in our house as Sherry Log. Its from the 1970s and has never been near Spain. Take one packet gingernuts, pop individual biscuits into saucer full of sherry and then into dish full of cream and put on largish piece of baking foil (bigger than the packet of biscuits). Repeat for each biscuit, putting them next to each other as you go into log shape. Wrap foil around and chill for a few hours/overnight. I went to make this a few months ago and finding no sherry, I substituted whisky......just about lived to tell the tale

[Sue_F]

churros con chocolate are very very yummy I have had them for dessert and they are good . Also good for dinner parties as it involes dipping...

[iar fach goch]

Thanks for the replies. Only 6 of us, but hostess doesn't do "eggy,custardy things"! ( no hens obviously). I've attempted churros once before, unfortunately mine didn't look anything like Nigella's! Due to work arrangements, it's now on Sunday so it needs to be something tried and tested and easy! I'm quite happy baking in my own kitchen, for my own family, but not so confident when feeding others. Daphne, the orange and almond cake appeals, as does the chocolate cardamon cake. Have you made both? Which is easiest/tastiest? Please could I have the recipe for which ever one you recommend. May need to go shopping tomorrow morning for any special ingredients. Thanks.

[Daphne]

Sorry, I've only just logged on - hope I'm not too late!

 

The orange & almond cake is the easiest cake in the world and is gluten free and very moist. The choc/cardamom is more special and is very tasty and also easy, its more of a dinner party pud whereas the orange cake is more everyday:

 

Orange Cake (serves 6):

6 separated eggs

240g caster sugar (I use granulated)

230g ground almonds

grated zest of 2-3 oranges

 

Orange Syrup:

Juice of 8 oranges (can be done with 6!)

Juice of a lemon (can be omitted!)

I stick of cinnamon

Little bit of sugar to taste (its meant to be a tart syrup as the cake is quite sweet, but not tooth stripping)

 

Grease/Line 23cm springform cake tin (I just line the bottom). Heat oven to 180C/350F/Gas Mark 4.

 

Beat egg yolks and sugar together until pale. Add the almonds and zest, mix into egg yolk mixture gently. Beat egg whites until stiff peaks. Fold into egg yolk mixture. Pour into tin. Bake for 60-70 mins until golden and firm to the touch. Allow the cake to cool before releasing it from the tin.

 

You can make the syrup whilst the cake is baking. Put all ingredients into a pan, bring to a gentle boil and simmer for 5 mins. Taste, add more sugar if necessary (in my experience you need very little sugar, the cake is rich and moist and the syrup should be quite tart as a contrast) and allow to dissolve over more gentle heat. Then leave to cool and put into fridge so it is quite cold.

 

Skewer the cake to make 6 or so holes and gently pour some syrup over over so it goes down the holes. Put the rest of the syrup into a pretty jug to serve for those who would like extra.

 

Choc/Coffee/Cardamom cake (serves :

340g good quality dark choc

400ml milk

30g crushed green cardamom pods

2 levels teaspoons instant coffee

2 tablespoons caster sugar (granulated works fine too)

800ml double cream (I use less than this as I think cream comes in 592ml pots)

65g roughly chopped roasted almonds (optional)

 

Line a 20cm cake tin with clingfilm or greaseproof. I use a 23cm springform tin as that is my preferred way of dealing with all cakes because getting them out is so much easier!

 

Melt choc over hot water, slowly and then allow to cool a bit. In another pan put the milk and cardamom pods (crushed but put pod and seeds in as you will strain them later) and reduce the volume by one third. The milk will go a dark creamy yellow. Strain the pods/seeds out. Add the coffee and a little sugar to the cardamom infused milk. It will taste bitter and not very pleasant (don't worry!) Allow to cool a bit. In another bowl whip the cream until it starts to thicken; stop then or it can spoil the texture. Add your melted choc to the cream (gently and slowly) and then add the milk/coffee mix to it. Don't combine the choc/coffee beforehand as it can crystallise. Pour mix into tin and chill for a couple of hours (or overnight). Sprinkle with almonds if using and serve in small portions as it is very rich.

 

Have a lovely day tomorrow!

[iar fach goch]

Thanks for taking the time to type out both recipes, I think I may have to attempt both. Don't worry, you weren't too late, my day has been turned upside down by a visit from MIL who took it upon herself to take boys and OH out (no invite for me!), so am sat here waiting for them to come back so that I can make it to the shops! Will let you know how I get on!

[Lavenders_Blue]

OOOOOoooooohh yummy - can I come?

I was going to suggest Flan too, but see that you've got your puds sorted now.

I love churros con chocolate, but they really need to be eaten warm straight from the fryer. Whenever I make them they always look ever so slightly like... *ahem* poo but they taste lovely!!!

[iar fach goch]

Had a lovely evening, hosts had made loads of yummy dishes, I'm still full this morning. The desserts went down really well, with even friends OH trying both - the first time I've ever seen him eat dessert apart from Christmas pudding! Obviously I knew that he loved cardamom! Thanks for the recipes Daphne.