I can say that I loved cooking and collecting recipes from a very young age. I still have the note book where I hand wrote family favourite recipes and subsequently made additions in the nineties. I think this recipe is my version of such a recipe – I love it because it is a generous cake and has spicy flavours to complement the pumpkin and prunes. The cake is easily serves 12-15 people so make it for a family get together.
I tend to sway towards savoury dishes and kind of play second fiddle when it comes to desserts or sweet things. I tend to create and choose recipes that are not too finicky, use fewer ingredients and sugar and fat are somewhat reduced.
I can’t take credit for this recipe – I was inspired by Yotam Ottolenghi’s beetroot, ginger and soured cream cake in his book “Sweet”. I of course modified to suit my family’s taste buds. The cake is rich and moist suitable to make as a birthday cake or for a cake and coffee morning.
75g pecan nuts
200g plain flour
150g caster sugar
2 teaspoon baking powder
¼ teaspoon bicarbonate of soda
¼ teaspoon salt
250g raw red beetroot, peeled and coarsely grated
Finely grated zest of 1 large orange
100g crystallized ginger
2 large eggs
60g sour cream
125ml sunflower oil
For the Icing:
150g cream cheese, at room temperature
60g icing sugar, sifted
6 centimetre piece of fresh ginger, grated on a fine mesh and the flesh squeezed to extract all juices about 4 teaspoons
Preheat oven to 180 degrees Celsius. Grease and line a 20cm round cake tin and set aside.
Spread the pecan nuts on a baking tray and roast for ten minutes. Remove from the oven and chop in half or smaller if you prefer. Set aside. Increase oven temperature to 195 degrees Celsius.
Place the flour, sugar, baking powder, bicarbonate of soda and salt in a large mixing bowl and mix to combine and aerate. Add the beetroot, orange zest, pecan pieces and crystallized ginger, but do not stir.
Place the eggs and sour cream in another bowl and whisk to combine. Add the oil and whisk again. Pour over the beetroot and flour mix, and using your hands or a large spatula, mix well to combine.
Pour the mix into the cake tin and bake in the middle of the oven for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove from oven and let cool in the tin for 30 minutes or so before removing from the tin and cooling on a wire rack completely.
To make the icing, place the cream cheese in a bowl. Use a wooden spoon and beat for 10 seconds. The time may vary, but you want cream cheese relatively smooth. Add icing sugar and beat until well incorporated with an electric whisk. Add the cream and beat for about a minute, until the icing is thick and smooth. Add the ginger juice, beat for a final few seconds. Use a palette knife to spread over the top of the cake and serve.
Rhubarb is a perennial vegetable but it is cooked like a fruit! When you think of rhubarb and associate with a pie, you are not wrong because the red stalks (part used) are generally paired with sugar, butter and flour!
Rhubarb, with its attractive pinkish red hue is a heavy weight in terms of nutrition value. It is high in fibre, Vitamin K and also has more antioxidant punch than kale! Some people therefore consider rhubarb as super food. I personally wouldn’t say that because it only becomes palatable if you add sugar to it so I would go as far as saying that it is a healthyish dessert choice!
This is a lovely dessert and it is vegan! I guess you could also try sub rice for sago.
A Canadian colleague of mine gave me this recipe a few years back. I have modified it (reduced butter, sugar and made it gluten free) and managed to retain the taste integrity. When the kids were younger and had to take something for a bake sale or whatever, I used to make these brownies and they were a big hit. They are good enough to be served up slightly warm for dessert with a scoop of ice cream and a bit of chocolate sauce.
½ cup white sugar
1 cup dark brown cane sugar
¾ cup cocoa
½ cup oats, powdered
¼ cup ground linseed (flaxseed)
1/3 cup ground almonds
2 teaspoons baking powder
1 teaspoon vanilla extract
Icing sugar for dusting
Preheat oven to 175 degrees Celsius. Butter a 23cm x 33 cm (9 x 13 inch) baking pan.
Melt butter over medium heat in a saucepan. Add sugar and cocoa, stirring constantly. The mixture should look glossy. Remove from heat but keep stirring to cool slightly. Add eggs, one at a time, fully incorporating before adding the next one in.
In a separate bowl, combine the oat powder, ground almonds and linseed (flaxseed) and baking powder. Add the dry ingredients to the mixture in the saucepan. Stir in vanilla.
Pour mixture into the prepared tray. Bake for 30 minutes or 35 minutes or until the crust is firm and resistant to pressure. Check about every minute after 30 minutes as brownies easily overbake.
Remove from oven and let cool completely in the tray. Once cool dust with icing sugar and cut into squares.
I buy a big bunch of bananas every week – some weeks everyone wants to use it for a breakfast smoothie and some weeks they just get riper and riper. What do you do with over ripe bananas – I make tofu puddings (great as a start to the day or end the night on a slightly sweet note) or this banana cake with over ripe bananas. This is a bit different in the sense that I have used a combination of stone ground wholemeal flour and buckwheat flour. Cocoa and LSA (linseed, sunflower and almond powder) added to the richness. If you don’t have LSA, use just linseed powder. Do try this recipe and let me know how you go.
150g soft butter
1 cup sugar plus 2 tablespoons dark brown cane sugar
2 large eggs
1 teaspoon vanilla
3 over ripe bananas, mashed
½ cup plain yoghurt, whisked
¾ cup wholemeal flour
¾ cup buckwheat flour
½ cup LSA
¼ cup good quality cocoa
1 teaspoon baking powder
¾ teaspoon baking soda
Preheat oven to 175 degrees Celsius. Butter a 23cm round spring form cake tin.
Cream the butter and sugar, and beat in the eggs one at a time. Stir in the vanilla.
Combine the flours and the baking powder plus soda. Sift and mix in with the dark brown cane sugar, LSA and cocoa.
Fold the flours into the egg mixture, a third at a time, alternating with the mashed bananas and the yoghurt.
Bake in the oven for 45 -50 minutes. You know that the cake is done when a knife pierced in comes out clean. Remove from oven and allow to rest in pan for 15-20 minutes before turning it upside down onto serving platter.
You can jazz this up by icing with chocolate or keep it plain by dusting with icing sugar. You can serve with whipped mascarpone or crème fraiche or unsweetened natural Greek yoghurt.
This cake is from Marie Pierre Moine’s “Recipes for a Perfect Sunday Lunch”. My copy is almost 30 years old and I still refer to it because it has some treasures like this one! It is based on the pound cake principle so the sugar, flour, butter, and eggs are an equal measure of 115g each! Flavoured with orange juice and Cointreau, this is an easy and beautiful sponge to whip up for a special afternoon tea. It is quick, so do try – you will love it.
This is a smallish cake and best eaten on the day it is baked. It does not keep very well.
115g caster sugar
115g soft unsalted butter, plus extra for greasing
2 large eggs
115g self-rising flour
2 tablespoons orange juice and 2 teaspoons grated zest from the orange
This is a delicious dessert and I have substituted most of the cream with yoghurt and hung yoghurt making it relatively light. To prepare 300 millilitres of hung yoghurt, spoon 600 millilitres of plain unsweetened yoghurt onto a muslin cloth. I tie mine overnight to the kitchen faucet and you have thick hung yoghurt by the time you wake in the morning.
The roasted nectarine recipe is adapted from Peter Gordon’s book “A World in My Kitchen”.
Laddu is the term used for a sweet shaped to a ball. I have
fond memories of my mum making Rava Laddus (Semolina balls). My sister-in-law
Sandhya, makes these healthyish laddus and I built my recipe on that. Most of
the ingredients are your standard pantry variety and it is a guilt free snack.