Sticky Butterscotch Stem Ginger Cake

Nothing evokes the feeling of a cosy Autumnal evening quite like a slice of sticky ginger cake. The thought of its dark luring crumb and spiced ginger aroma wafting through the house is enough to make me crave it. Sticky toffee pudding is I think, one of the best baking inventions possibly ever. So I thought I would combine the two for a perfect warming treat.

This cake stays fresh and moist for a couple of days, making it an even more rewarding bake. It’s my favourite way to end a long day. A bowl of warm sticky ginger cake doused in indulgent dark toffee sauce nestled under a blanket with the cold autumnal evening outside.

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Blood Orange and Ginger Almond Cake

I havent seemed to be around here at all since the new year. I’ve been spending my days wrapped up in home yoga, enjoying a more savoury side of cooking and trying to cram in as much time with family and friends as I can. As much as I’ve missed my blogging internet self, It was some much-needed time to re-ground myself and remember whats important to me in preparation for a great year to follow.

I havent set any fancy new years resolutions this year, just one. To welcome the coming year with an open heart and open mind (and also looking after my self as a number one priority, but this should just be a given!)

Yes ok, cake isn’t exactly nourishing food but it is nourishment for the soul. Life would be pure hell without the little pleasures.

Blood oranges are a charming fruit to grab while they’re still around. I love how unsuspecting they look from the outside. As soon as you cut through that ordinary peel, you’re hit with a citrus sweet fragrance and an eyeful of juicy burnt orange flesh. Every time I cut into one I’m amazed at the colour.

I decided to make this cake using mostly ground almonds as it gives a great texture contrast to the squidgey orange pieces. Adding in a dash of ground ginger really brings the blood oranges and the sponge together. We’re finally coming out of the depths of winter and gearing up for all of the gleaming fruits and vegetables to come this spring. Cooking delicious food becomes an easy task when nature does all the work for you.

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Parsnip, Hazelnut and Stem Ginger Loaf Cake

Every week, me and my friend/colleague are tasked with coming up with three different desserts to put onto the Du Jour menu at work. This is by far, the best part of my job. It’s something I’ve had to earn; no more monotonous cookie dough rolling, cutting and baking for me! My role is so much more creative now; my imagination is let loose like an artist on a blank untouched canvas. The kitchen is my playground.

Yes, at times its stressful and draining having to constantly be conjuring up diverse ideas whilst trying to choose dishes that motivate and inspire me. I don’t want to just keep repeating the same ideas with different flavours. I need to choose things that aren’t only appealing and delicious for the customer, but also choose tasks that enable me to learn new techniques.

Last week, my friend and I decided to put carrot cake on the menu – fruity carrot cake with creme fraiche, crisp sweet carrot chips, coconut sorbet and caramelised roasted pineapple. Bright, bouncy dishes are back in along with breezy spring evenings.

While discussing this specific dish, my friend told me she’d recently made a parsnip loaf. As soon as she said ‘parsnip’ and ‘cake’; I was instantly intrigued. I had made carrot, courgette and even beetroot cake; but parsnip had never landed in my mixing bowl.

As soon as my days off came around, I was in the supermarket spying out my parsnips.

Don’t think that this parsnip cake is going to be anything like carrot cake. It’s not. Carrot cake has a fruity sweetness that emits from the vegetable whereas parsnips, though still sweet, are slightly more savoury. This is what has made this cake so great to me.

A slice of this loaf cake is versatile in both texture and flavour. The soft moist crumb is occasionally interrupted by crunchy roasted hazelnuts and luscious cream cheese. The crumb isn’t obviously sweet, however the topping and little hidden morsels of stem ginger make up for this.

An easy, quick cake that you cake whip up in an hour when unexpected guests arrive, or just for a mid-week treat to get you through to the weekend.IMG_0965 IMG_0990 IMG_1024IMG_1012

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Gingerbread Pancakes with Almonds and Maple Roasted Pear

img_4275I had big plans for this post. I was going to blab about my recent trip to Iceland and post this finger licking recipe with it. However, after having a quick hour long peek gaze through my photos, I’ve realised how many photos I want to share and that it’s completely incomprehensible to put it all into one post. You’d probably fall asleep on your keyboard by the end. All the while thinking, where the f is this recipe?!

So to save those of you who’re here for the recipe, I’ll save my romantic Iceland babble about how I want to repeatedly travel there forever and ever and ever, for another post.

I’m sure a lot of you are pretty ecstatic that November has finally arrived. I adore Autumn. The coziness, the hot drinks, the shameless eating begins. I swear that my body just needs an extra layer of fat every year. This is why it craved a biscuit tin of 40 Bourbon biscuits… (you probably think I’m joking but the tin of biscuits next to me right now says otherwise.)

I’m having to show real restraint with christmas decorations this month. I can’t stop going into Oxford Street every week and staring at the same christmas decorations, revisiting the same shops I went into the week before. I desperately wanted to haul them up this week but my co-workers have repeatedly chimed that its way too early. I’ll wait one more week.

As the cold weather approaches, so do the spices, chutney, cheese, nuts and old music. There aren’t many breakfasts I can think of that scream autumn to me, but this one certainly does.

Whenever I go home to see my Mum, she makes me fluffy American blueberry pancakes. She uses a Jamie Oliver recipe and I love them so much I decided to tweak them a little to taste like gingerbread. Queue black treacle and ginger. Sprinkling flaked almonds on one side of the pancake adds a lovely note of nutty flavour and texture. A warm, sticky, sweet roasted pear permeated with maple syrup couldn’t be a better accompaniment to this gorgeous breakfast treat.

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