Love and Spices: Gigi’s Cake
with Lemony Blueberry Sauce

An incredibly moist flourless cake, rich in flavour and deeply satisfying

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook in English by Monique Singer, allows you to discover unique recipes dedicated to cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Gigi’s Cake with Lemony Blueberry Sauce

Yes, there are a lot of nuts in this cake!
I call it Gigi’s cake, in honour of a friend’s gourmandize.

Preparation time: 35 min | Baking time: 45 to 50 min | Preheat oven: 350°F/175°C | Yields: 6 to 8 servings

• 1 cup / 150 g hazelnuts skinless, ground
• 1 cup / 125 g dried apricots, chopped
• 3/4 cup / 150 g sugar
• 1/2 cup / 65 g walnuts, ground
• 1/2 cup / 65 g almonds with skin, ground
• 6 eggs
• 1 tbsp cornstarch
• 1 tsp vanilla
• 1/2 tsp salt

Line the bottom of a 9-inch springform cake pan with parchment paper.
In a food processor, grind separately the hazelnuts, walnuts, almonds, and apricots, set aside.
Separate the egg yolks from the whites.
Using an electric mixer, beat yolks with sugar, salt, and cornstarch until light in colour and fluffy.
Slowly add the vanilla extract, and continue to beat at low speed.
Add in all of the ground nuts and set aside.
Using an electric mixer, beat the egg whites to a soft peak.
Add the apricots, and continue mixing until well combined
Delicately fold the egg whites into the yolk mixture, do not stir.
Pour the cake mixture into the pan.
Bake for 40 to 50 minutes, until it starts to shrink from the sides.
A toothpick should come out just slightly humid, with no crumbs or cake mixture. Do not overbake. It should be moist inside.
Remove from oven and let cool.
With a knife, cut around the pan before turning it over.
Delicately remove the parchment paper.
Serve with the lemon blueberry sauce.

LEMON BLUEBERRY SAUCE

• 1 cup / 75 g blueberries
• 1/2 cup / 120 ml lemon juice
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1 tsp lemon zest

In a saucepan, over medium heat, bring lemon juice, lemon zest, and sugar to a boil.
Slowly add cornstarch, stirring constantly.
Reduce heat and simmer until sauce has thickened.
Remove from heat and stir in 1 cup of blueberries.
Serve warm.

Refrigerate for up to 1 week.

Images: Anne Fillion

Other recipes
Other recent articles on WestmountMag.ca

Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn