Cream and apple tart no eggs and gluten free

When we think about traditional sweets for this time of the year a lot of recipes come up to our minds. Every single village and town in Italy has its own tipical cakes and biscuits for Holiday season. And you are spoiled of choise on which one make for you and your family.
But if you have in your loved ones someone that needs a gluten free cake or a no eggs cake things would be different. Sometimes you can readapt a your grandma recipe, but sometimes the better way is to going on and make a new one. Gluten free and no eggs but that can remeber a sort of holiday taste. Fragrant, tasty and enveloping.
Just what happen with this cake.

What you need

for the base:
g 140 chickpea flour Molino Chiavazza
g 100 potato flour
g 100 sugar
g 150 butter
1 lemon zest
a pinch of salt

for the cream:
1 cup milk
1 tbsp sugar
1tbsp potato flour
1 lemon suice
1/2 teaspoon of vanilla flower
1 big apple
2 tbsp pine nuts
2 tbsp raisins

for decoration:
icing sugar

Directions:

• knead the dought mixing the two flours, sugar melted butter, lemon zest and salt until to have a smooth ball of dought and leave it in the fridge for 15 minutes;
• in a little pot mix the tblsp potato flour, sugar and vanilla. Add very quickly the milk and boil and turning often the cream. Turn off and let it cold;
• cut the apple in to slices and cover with lemone juice
• take the dought from the fridge, spread it in the pan, put the cream and over the slice of apple and at the end raisins and pine nuts
• cook at 180° C for 35 minutes. When is cold decore with icing sugar

This recipe is for the Molino Chiavazza giveaway: "La tradizione del Natale"

Hazelnuts and choco cake

As soon as people know about my cooking passion they always ask me why I cook.

And always I really don't know what could be the answer. The exact answer I mean.

I could say becouse I live with an "always hungry man" and I need to cook.

I could say becouse since I was a little girl I sow my mother cook and bake for a lot of people (relatives and friends) for Holidays, Birthdays or special dinners.

I could say becouse I like to see people become happy in eating my food.

I could say becouse cooking relaxes me or just becouse it makes me happy.

Maybe are all of these together but please don't ask, it makes me nervous!! 

I cook and that's all.

Eat and Enjoy!!

Hazelnuts and choco cake

What you need:

g 150 Kamut flour

g 50 potato flour

g 150 sugar

g 100 hazelnuts + about 10 for decoration

g 100 extra dark chocolate

g 75 butter

3 eggs

a pinch of salt

ml 50 coffee (espresso or moka)

1 spoon of gluten free baking powder

1/2 teaspoon of vanilla flavor

Icing sugar to decorate

Directions:

• melt in a wather bath choco and butter until they are fluid
• in a blender mix together hazelnuts, eggs, slat and coffee until they are a cream
• put the cream and the choco fluid in a bowl and add sugar, the flours (kamut and potato), baking powder and vanilla
• transfer in a baking tin and cook in the oven at 180° for 25-30 minutes
• when it's cool place on the plate and deocre with icing sugar and hazelnuts  

With this recipe I enter the Arabafelice "Marthellati!" Giveaway for Pies and Tarts section