Tag Archives: #Alpinebakeoff #Snow #Chaletholidays #cake #Meribel #LaTania

The Alpine Bake Off: Apple and Almond cake

As the season comes to an end we really are going to miss our Chalet cakes. There is nothing better than coming back from a day on the mountain to the smell baking. A long standing Alpine Action favourite is our “Apple and Almond” cake. This mouth watering goodness, has a crisp outside and soft spongy middle. It lasts for ages if stored in a cake tin and if you like it as much as we do, you can even heat it up and serve it with a little cream for dessert.

Apple and Almond Cake

Apple and Almond Cake: Chalet Chez Menor
By Chloe and Oscar, Chalet Chez Menor

Serves 10
Preparation time  10 minutes
Cooking time: 45 minutes

Ingredients:
50g of almond flakes (plus some extra for decoration)
2 apples
125g butter
1 tsp cinnamon
2 eggs
300g raising flour
200ml milk
pinch of salt
375g brown sugar
80g raisins
Icing sugar (optional for decoration)

Method:
1. Peel, core and slice apples.
2. Sift flour, cinnamon and salt into a bowl.
3. Stir in the brown sugar, raisins, eggs, almonds, melted butter, milk and apples.
4. Mix until smooth and pour into a greased and floured cake tin.
5. Cook for 45 minutes in a moderate oven (180ºC).
6. Stick a knife in the centre of the cake to check it is done, its should come out clean when removed.
7. Decorate with Almond flakes and a light dusting of icing sugar, or with almond icing, like Carmen in Chalet Telekie.

by Carmen and Sam, in Chalet Telekie
By Carmen and Sam, Chalet Telekie
By Bee and Emma, Chalet Azalee
By Bee and Emma, Chalet Azalee
Easter Decorations, by Chloe and Oscar, Chalet Chez Menor`Easter Decorations, by Chloe and Oscar, Chalet Chez Menor
Easter Decorations, by Chloe and Oscar, Chalet Chez Menor

The Alpine Bake Off: Banana Bread

In December we featured a typical favourite – chocolate cake, for January we have the humble Banana Bread. This classic loaf is a fabulous way to use up any uneaten bananas and is better when they are a little mushy. Magic in Motion ski school LOVE our Banana Bread and said Daisy from Chalet Alysson’s Banana Bread was the best they have eaten – now that is a BIG statement when ski schools are piled with cakes on a weekly basis!

So if you loved our Banana Bread as much a Magic in Motion then here is our secret to this simply classic afternoon tea treat:

Banana Bread

Banana Bread Chalet Bouchot
Banana Bread: Chalet Bouchot
http://www.alpineaction.co.uk/meribel-chalets-bouchot.htm
Banana Bread: Chalet Azalee

 

Serves 10
Preparation time            10 minutes
Cooking time                45 minutes

Ingredients

3 eggs
1 pot (yoghurt pot) of brown sugar
1 pot of natural yoghurt
¾ pot veg oil (not olive oil)
3 pots of self rasing flour
1 tsp baking powder
3 mushy bananas
50mls milk

Method:
1. Preheat oven to 180c.
2. Line and grease loaf tin.
3. Place all the ingredients in a bowl mix well then pour into loaf tin and bake.
4. Decorate with a sprinkle of icing sugar – maybe use your creative skills like our host Davina in Chalet Bouchot and use a seasonal stencil.


The Alpine Bake Off: Chocolate Cake Week

One of the best things about a Chalet Holiday is coming back to your warm cosy Chalet after a day on the slopes and tucking into a freshly baked afternoon tea cake. Our guests are always asking for our recipes, so after much persuasion, our brilliant Resort Manager Tom let us in on his trade secrets and has allowed us to publish his recipes.

This week it’s a firm favourite… CHOCOLATE CAKE!

Serves 10
Preparation time 10 minutes
Cooking time 30 to 40 minutes

Ingredients:
* 1 pot plain yoghurt

* 1 pot sugar

* 3 eggs

* ¾ pot vegetable oil

* 2 pots raising flour

* 1 pot cocoa powder

* 1 tsp raising agent

For the icing:
* 70g icing sugar, sifted

* 30g cocoa powder

* 3 tbsp warm water

Method:

1. Preheat the oven to 180ºC/Gas mark 4.

2. Brush a round cake tin with melted butter and dust with flour.

3. Place all ingredients in a large bowl & whisk, ensuring that the mixture is very smooth.

4. Spoon the mix into the prepared tin and bake for about 30-40 minutes in the oven.

5. Allow to cool slightly and then turn out onto a cooling rack.

6. For the icing place the coco and icing sugar add the water a little at time mixing until smooth then spread over the cake.

7. Dust with icing sugar or decorate like our fabulous Chalet Host Chloe from Chalet Chez Menor did for Christmas.

Chloe’s Snowman skiing Christmas cake
Chloe’s Christmas Day Chocolate Cake
Afternoon Tea in Chalet Chez Menor

 


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