I love Speculoos (cookie) butter and often smash it between Speculoos cookies but am always on the lookout for baking recipes using it. So I found this recipe for cookie butter chips, then whipped up a spicy sweet loaf cake. You’ll need 24 hours for the Speculoos chips to set before you make the cake.
So I made this lovely lemon blackberry cake the other day. To avoid using an electric mixer and too much washing up, I used oil instead of butter and just whipped it up by hand. So easy and I loved using the blackberries I froze from summer.
Sometimes a simple loaf is just the thing. I loved how hearty yet soft this lightly vanilla scented loaf was with chocolate chips inside and sticky ganache all over.
I don’t bake with poppy seeds enough so thought I’d throw some in a citrus loaf cake I baked a while back. Poppy seeds give a tiny little satisfying crunch in this zesty loaf in which I replaced some of the flour with almond meal; almond meal adds a soft texture I love in cakes. Initially I planned[read more…]
Ricotta makes a beautiful cake; soft with a delicate crumb. So I decided to use some to make a lemon cake with soft, sweet cherries dotted throughout and a thick, fudgy berry icing. Jam, preferably a decent, mostly fruit filled one, is perfect for whipping up a quick icing (I made this icing a while back) although this time[read more…]
I often make sweet baked loaves, in fact, they’re a staple in our freezer for morning teas and things. But the other day I thought about making a savoury loaf, a type of quick bread, something spicy and warm to have on cold mornings with butter or with a bowl of steamy hot soup. So because[read more…]
I suppose this would be called a coffee cake in the US; I love that name actually, coffee cake always brings to mind sunny, friendly mornings with friends. In this case, it’s a morning tea cake, rustic, plump and soft, perfect to freeze if you prefer, to take to work buttered for morning breaks or to have at home when you[read more…]
I’m on a bit of a Bill Granger kick at the moment. So I spotted Bill’s rather tropical sounding cake online a while back and was keen to try it, as most of the dry ingredients are from ground macadamia nuts and there’s no dairy, including butter. The fat comes from beaten egg yolks and you[read more…]
The toasted walnut crunch combined with soft little sweet berries is a delicious, if unusual combination in this loaf cake. It tastes fantastic toasted under the grill and served with butter (but doesn’t everything really?) and it has a lovely soft texture. I toasted the walnuts after tossing them through a little maple syrup for some added crunch and sweetness,[read more…]
Rustic, spicy and pear studded describes this winter inspired loaf perfectly although it’s far from perfect looking. I’m not the neatest cook ever! Despite this, I love the soft, fragrant crumb and crunchy crust combined with fresh pieces of pear and toasted pecans. It’s delicious with butter and is best on the day it’s baked however is also lovely toasted[read more…]
Cornbread is a lovely, rustic addition to soups or casseroles. I make mine with fresh corn when I can, which means I usually make it in summer. So although cornbread might go with more cooler weather dishes traditionally, I find it’s a delicious accompaniment with a chicken salad or summer tomato soup or even as a snack[read more…]
This weekend’s baking was a light and fresh lemon coconut loaf. While we’re not quite out of the winter woods yet, I spied lots of little green shoots and a burst of pretty pink flowers on my deck plants this morning which means warmer weather ahead, so I felt like a lemony treat. I made this loaf with baking margarine[read more…]
I spied this loaf recently on a lovely blog called FoodBabbles. It’s an Ina Garten recipe (I love her!) and I decided to bake it for afternoon tea on the weekend. I’ve made lemony baked goods before but have never tried a lemon syrup poured over – it really is gorgeous. This is a really moist cake and[read more…]
So here’s a lovely, classic banana bread with that moist, soft texture and banana flavour we all love (I know I haven’t exactly invented the wheel what with posting approximately the 30 millionth version of banana bread but everyone thinks their own is the best). Also, why must the surface of my loaf cakes crack? Every.time.
I love sweet potatoes, all kinds really but particularly the orange – I mean who doesn’t? They’re sweet, healthy and a gorgeous colour. Yesterday I had a huge organic sweet potato sitting on my kitchen bench and I also had pecans, maple essence, dates and other baking essentials so thought I’d knock together a sweet potato loaf. I also decided on some[read more…]
Oh, my god. This loaf is just gorgeous. Juicy raspberries in a fluffy loaf with a hint of lemon. So good with butter and a cup of coffee. Anyway. I’m digressing. I recommend using a good brand of yoghurt; I used an organic European style honey flavoured yoghurt (think Greek yoghurt with a slight hint of honey) but[read more…]
