If there was aquafaba mousse last week then you may have guessed that there would be hummus this week! This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very […]
I’m quickly learning that it’s entirely possible to make delicious cakes without having to use eggs or any dairy products. This flavourful cake is light and fluffy with a lovely soft texture, like a traditional ginger cake but it’s completely vegan, using dates and vegetable oil to replace the eggs and butter. It’s a really lovely bake to serve as an afternoon treat with a cup of tea and it keeps really well too.
1/2 tsp bicarbonate of soda
250g plain flour
1 tsp baking powder
1 tsp ground ginger
100g soft brown sugar
85ml vegetable oil
50g golden syrup
100ml hot water
Start by making your rhubarb compate. Roughly chop the rhubarb and put it in a small saucepan with the 25g of sugar. Pop a lid on the pan and cook it over a low heat until the rhubarb has become soft and pulpy. Stir well to break up the fruit and set aside.
The next job is to cook down the dates. Chop the dates into small pieces and, again using a small pan, combine them with 1/4 tsp of the bicarbonate of soda and 80ml of water. Heat the mixture until the dates have broken down and you are left with a fairly thick paste that resembles brown sauce. Set this aside too.
Preheat your oven to 180°c and either grease a bundt tin or grease and line an 8″ cake tin.
Sift the flour, ginger, baking powder and remaining 1/4 tsp of bicarbonate of soda into a large mixing bowl and mix through the brown sugar and salt. In a separate jug whisk together the date puree, golden syrup and oil. Stir this into the dry ingredients. Add the hot water to thin out the batter and finally stir through the rhubarb compote. Pour the batter into your prepared tin and bake for around 35 minutes (this will vary depending on the tin you use), until the cake is well risen, bouncy and golden brown on top. Remove from the tin and leave to cool on a wire rack before serving.
For my birthday this year I thought that I would keep things simple and just make this lovely loaf cake, to be sliced and enjoyed with a cup of Earl Grey tea.
Obviously being a drizzle cake it’s lovely and moist (sorry but there isn’t a more appropriate word when it comes to drizzle cake) but it’s the lime and coconut combination which makes this a little bit special, a little bit more tropical than the classic lemon flavour. It’s got a light, tender crumb from the coconut and a wonderful fragrant tang from the lime. Delicious!
zest of 3 limes
pinch of seasalt
150g self-raising flour
50g desiccated coconut
splash of milk
juice of one lime
75g granulated sugar
Grease and line a loaf tin and pre-heat your oven to 180°c. Combine 175g sugar with the lime zest before creaming it together with the butter and salt until the mixture is nice and fluffy. Beat in the eggs, one at a time, and then sift in the flour. Briefly beat the batter to combine everything and then stir in the coconut. Loosen the batter to a soft dropping consistency with a splash of milk and then pour it in to the prepared tin. Smooth off the top and bake the loaf for 50 minutes, by which time the top should have a deep golden crust and a skewer should come out clean if you poke the cake with it.
Combine the juice with the remaining 75g of sugar. Turn the cake out onto a wire rack , making sure that it is the right way up. Use a skewer to poke tiny holes all over the top of the loaf and then spoon the juice and sugar over the top of the warm cake (it’s a good idea to put a plate/tray underneath the rack to catch the drips). Leave the cake to cool and soak up the drizzle before slicing and serving.
Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m […]
Something about the onset of the cold grey weather makes me want to eat cheese. ALL THE TIME! Toasty, golden, melted cheese is my favourite and these scones, warm from the oven, fit the bill perfectly. They have a lovely combination of flavours. The rich nutty Gruyère paired with slightly tart, sweet cranberries and the crunch from the pecans is just delicious. I’ve added some wholemeal flour to the dough too, to add even more rich nutty flavour.
They’re very nice cold but absolutely delicious when eaten warm.
Makes approx 14 depending on size
150g plain flour
80g wholemeal flour
3 tsp baking powder
100g Gruyère cheese, grated
80g dried cranberries
80g pecans, roughly chopped
splash of milk
Pre-heat the oven to 220°c and place a large baking sheet in there to pre-heat.
Sift the flours together with the baking powder into a large bowl. Cut the butter into small chunks and rub into the flour with your fingertips until it resembles breadcrumbs. Add most of the cheese (keep some for the tops) and mix well so that it’s evenly distributed. Stir through the pecans and cranberries.
Lightly beat the egg and gradually incorporate this into the dry ingredients. You may find that you need to add a splash of milk to the mixture in order to get a nice soft ball of scone dough but it shouldn’t be sticky.
Gently pat the dough out on a lightly floured surface to about 1 inch thick and stamp out your scones using a cutter, being careful not to twist it. Carefully grease the hot tray or line it with a silicone mat and spread the scones out on it. Brush with a little more milk and sprinkle with the remaining cheese.
Bake the scones for 10-15 minutes, allow the cheese on top to bubble and brown a bit. Leave to cool a little and enjoy whilst warm, spread with butter.
What better Autumn teatime treat could there be than a slice of sweetly spiced loaf cake baked with butternut squash and sweet dried apricots? This cake is deliciously moist (sorry, I don’t have another word for it!) and a little like a fruitier carrot cake. […]