Ingredients: Method: About this recipe This cake is a riff from a delicious Annabel Langbein number…it’s a hard one to track down, but it is this Coconut and Lemon cake. I’ve changed it up in this recipe to switch the lemon to lime and to …
I have had a hankering to make little cakes since Christmas, when I was lucky enough to receive, as a gift, a mini fluted Bundt cake pan. You might ask what took me so long, and to be fair, that is a reasonable question and …
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When is a mouldering banana a welcome sight? When you need to bake something, that’s when. Banana-based baking is the ultimate transformation from yuck to yum. Very ripe, very brown bananas might be a bit nasty to look at but think of the potential…all of that ripe sweetness and mushiness is the perfect base for tasty treats with excellent texture.
This banana loaf really fits the bill for when you have neglected not just one or two bananas, but most of a bunch. The 4-5 spent bananas required for this may seem a lot but it’s really worth it – they yield a very sweet, fulsome loaf that is also simple to make with a short ingredients list, as the bulk of the bake is banana. It’s really very simple to throw together, and so perfect for a weekend where you realise you have left some bananas forgotten and festering at the bottom of the fruit bowl all week and fancy something sweet.
I really like allspice in this, but if you don’t have that to hand or don’t like it, cinnamon or ground ginger make a great substitute. I usually eat this as is with some butter, but a plain or lemon icing is a nice addition if you fancy. I hope you have some brown bananas at the ready.
Cake ingredients: Icing ingredients: Method: ‘Carrot’ might not be first up when you think ‘I fancy something sweet’ but they are undeniably delicious and we have their sweetness to thank for carrot cake. Carrot cake in some form or other has been enjoyed for quite …
Ingredients: Plum and apple mixture: Crumble topping: Method: Preheat the oven to 180 degrees celsius. Place the apples, plums, cinnamon vanilla and 2 tablespoons of water into a pot – the water should be covering the base of the pan. Depending on how juicy the …
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About this recipe
Comparing apples with oranges was the name of the game for my fruit bowl for a while there, thanks to Wonky Box. It got me thinking – oranges are lovely in baking, but I haven’t come across many recipes where they are simply chopped up up and added to the mix. Possibly they cause too many problems curdling things, or maybe they are too sloppy? I didn’t get to the bottom of this, but I had a hunch combining them with some sturdy ingredients such as oats and coconut could help mop up any extra juice and produce something pretty hearty and edible. There are a few recipes knocking around on the internet for ‘Morning Glory Muffins‘ that include crushed pineapple. By my reckoning, this is a similar ingredient to oranges in terms of acidity and juiciness. I fiddled around with some of these and tweaked it to produce my recipe with finely chopped orange instead – no curdling, no inordinate sloppiness. The true test however has been passed – my niece and nephews gobbled them up with no sad scraps left knocking around school lunchboxes. Hopefully that is testament enough to encourage you to give these a try!
Ingredients: Method: I’ve recently subscribed to Wonky Box – what a delight! It gives me a nice little pick-me-up throughout my week – make no mistake, I am exactly the kind of geek who finds vegetable-related updates exciting. Tuesday’s announcement of which goodies to expect …
Ingredients: Method: About this recipe My peach and almond upside down cake is dense and hearty with a buttery topping of sweet sliced fruit. Inspired by the retro delight of a pineapple upside down cake, this version is comforting and appropriate for winter, with a …
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About this recipe
Struggling to come up with vegan and gluten free baking ideas? Then let cashew butter be your friend. My lovely Fix and Fogg jar of cashew butter was a gift and gosh I love it. It’s creamy and rich and quite the treat – I may not have splurged on it for myself, but once in my possession it has provided a great opportunity for some experimental baking.
Cashews are fascinating little nuts – did you know the bit we eat as the nut is not really a nut at all, but a seed that hangs off the actual fruity bit (more correctly, an ‘accessory fruit‘)? The accessory fruit in this case is the cashew apple with an attachment that houses the seed – our beloved cashew nut. And if that weren’t quite enough cleverness all on its own, cashew tree wood is useful for practical items such as shipping crates in its own right.
I hope you enjoy these cookies – the dough is quite firm that makes it easy to work with, and they have a lovely richness due to the cashew butter. The spices can be mixed up for some variation too – mixed spice and nutmeg go well too. I will keep on experimenting with this cashew butter too so keep watch, I hear it’s good in stir fries!
Ingredients: Method: We’re really in Autumn here now and I’m enjoying the mellow days and slight cooling in the air. I enjoy Autumnal eating – warming soups and stews, sauces and pickles made from the last of the summer tomatoes, feijoas. I was lucky to …