Date Walnut Loaf

 

This is a moist loaf with a rich dark flavour. Perfect with a cup of tea or coffee and divine with lashings of butter. Finishing with a graceful sprinkling of chopped walnuts and dates to decorate, adds a wonderful carefree touch.      

Date Walnut Loaf

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1 cup chopped dates

1 1/4 cups boiling water

1 teaspoon instant coffee granules

3 tablespoons oil

1 cup coconut sugar

1 teaspoon vanilla  

1 egg

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt 

1 cup chopped walnuts

extra chopped walnut and dates, for decorating

Preheat oven to 350ºF (180ºC).

Lightly grease and flour an 8 x 4 inch loaf pan and line the bottom with baking parchment. 

In a bowl combine the dates, boiling water, instant coffee granules and oil; stir and let stand for 10 minutes, do not drain. Add the coconut sugar, vanilla and egg to the bowl and mix well. 

In another bowl combine the flour, baking soda, salt and walnuts. Stir into the date mixture until just combined.

Spoon the batter into the prepared baking tin, sprinkle with chopped walnuts and dates and bake in the preheated oven for about 50 to 60 minutes or until nicely golden brown and a toothpick inserted into the centre comes out clean. If after 30 minutes if you notice the loaf browning too quickly place a piece of aluminium foil gently over top to prevent over browning. When done, allow the loaf to rest in the tin for 10 minutes before removing; then place on a wire rack to cool completely. 

Cinnamon Raisin Bran Loaf

 

Need more fibre?... then this is the recipe for you. A crumbly loaf that is moist, substantial and deliciously sweet plus super easy to make, you'll hardly know it's packed with fibre. 

Raisin Bran Loaf

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makes 1 standard loaf

3/4 cup (105g) unbleached all purpose flour

1/3 cup (80g) dark brown sugar

1 1/4 cups (75g) wheat bran

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon chia seeds 

3/4 cup (100g) golden raisins

1 1/4 (310ml) cups buttermilk

1/3 cup (75g) light olive oil

1 egg

extra raisins, to sprinkle on top

sliced almonds, to sprinkle on top

cinnamon sugar,  for sprinkling 

Position the oven rack in the middle of the oven.

Preheat oven to 350ºF (180ºC). Butter and flour a loaf pan and line the bottom with baking parchment.

In a medium bowl combine the flour, brown sugar, wheat bran, baking powder, baking soda, salt, cinnamon, chia seeds and golden raisins. 

In a large bowl add the buttermilk, olive oil and egg and whisk together to combine.

Add the flour mixture to the buttermilk mixture and stir until just moistened. 

Pour or spoon the batter into the prepared loaf pan. Sprinkle the top with raisins and sliced almonds and you can even go a bit farther and sprinkle with cinnamon sugar. Place into the preheated oven and bake for about 40 minutes or until a toothpick inserted into the centre comes out clean. Allow the loaf to stand for 10 minutes before removing from the tin, then carefully turn loaf out and place on a wire rack to cool completely.  

Cherry Bakewell Cake

 

To those that know me and know me well, know my love of the Bakewell Tart. From the market town of Winchelsea, the bakeries of Rochester, the cobblestone streets of Canterbury and the high streets of London, to the department store Foodhalls, and the Mr. Kipling grocery aisle for the more commercially produced, there is no place, in England, to which I don't seek out the Bakewell Tart. 

This is my take on the Cherry Bakewell Tart, which is a take on the Bakewell Tart, which is the variation of the Bakewell Pudding and reimagining it, in cake form, truly became a culinary labour of love. Although the term Bakewell Tart or Pudding have been used interchangeably, each refers to a specific dessert recipe.  

The Bakewell Pudding was created in the small Derbyshire market town of Bakewell and how it became the Bakewell Tart is a culinary tale to be told... Mrs. Greaves, landlord of the White Horse Inn, left instructions to her cook to make a jam tart and instead of stirring the almond paste and eggs into the pastry as instructed, the cook spread the mixture on top of the tart, when baked, it had set like an egg custard. Although a cooks mistake, the resulting pudding was positive and became very popular with visitors of the Inn. 

The exact date of the puddings creation is unknown. It was first thought to be created in 1820 however the Inn was demolished in 1805. Another date suggests 1860 however the recipe appears in Eliza Acton's Modern Cookery for Private Families in 1845 and a further two recipes appearing in The Book of Household Management by Mrs. Isabella Beeton, in 1861.   

There are two variations of the Bakewell Tart we see today, one with flaked almonds and a light dusting of icing sugar and with an almond sponge cake replacing the frangipane, which came about in the 1900's. Then later came another change, a glace sugar paste topped with a candied cherry replacing the flaked almonds becoming known as the Cherry Bakewell Tart.  

In 2013 a recipe was discovered in a history book at a Gloucester Museum that looked similar to the Bakewell Tart. The recipe uses rice flour and is called the Gloucester Tart.

With my version I wanted to do something different from the universal sponge cake and something more traditional like a tea cake. It does seem reminiscent of fruit cake or a Bara Brith however the fruit and cherry almond flavour does come through. Perhaps this is just the beginning of many attempts on creating a Bakewell dessert.   

Cherry Bakewell Cake

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1 3/4 cups (250g) dried cherries or dried mixed berries

1 cup candied cherries, sliced in half

 3/4 cup mixed citrus peel

1/2 cup thinly sliced almonds

1 1/3 cup dark brown sugar, packed

2 cups of fruit tea

2 to 3 shots cherry brandy

1 teaspoon almond extract

3 cups unbleached all purpose flour

2 teaspoons baking powder

2 beaten eggs

In a bowl, place the dried cherries, candied cherries, citrus peel, sliced almonds and brown sugar. Pour the hot tea over the the dried fruit, add the cherry brandy and stir to combine. Cover with a lid or cling film and allow to stand overnight at room temperature.

The next day...

Preheat the oven to 325ºF (170ºC).

Butter and flour a round cake tin. Line the bottom with parchment paper.

In a large bowl, whisk together the flour and baking powder.  

Add the almond extract to the dried fruit mixture and stir. Add the fruit mixture followed by the eggs, alternating between the two. Mix until no dry streaks remain and the batter is well blended.

Bake for about 80 to 90 minutes or until the cake is golden and springs back when pressed. Place the cake on a wire rack and allow to cool for 20 minutes, then gently turn it out onto the rack to cool completely.

Once cooled, decorate with and almond glaze icing and place a candied cherry on top. 

Notes: Ovens vary so baking time may be different and need adjusting according to the oven you use.  

Leftovers #58 ~ Indian Fried Rice

Having leftover rice always means fried rice. It is quick and easy to make with the added bonus of using whatever you have on hand. I always seem to make Chinese Fried Rice, which I enjoy immensely however wanted to try and create an Indian Fried Rice that I felt equally the same. Never relying on one recipe alone I stumbled across a few and created this fried rice dish; a spicy and aromatic dinner that is richly flavourful as a side or on its own; and adjusting the amounts to accommodate how much leftover rice you have is simple with this recipe.   

Indian Fried Rice

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1 can chickpeas

2 carrots, peeled 

1 onion

3 to 4 cloves of garlic

1 red chilli or 1 dried red chili 

1/2 cup frozen peas 

1 teaspoon ground coriander seed

1 teaspoon chili powder

1 teaspoon ginger powder

1 teaspoon turmeric powder

1 teaspoon whole cumin seed

2 tablespoons Garam Masala

1/2 teaspoon salt

3 to 4 dried or fresh curry leaves

1 to 2 tablespoons oil

1 to 2 tablespoon vegetable stock

3 - 4 cups day or two old rice, jasmine or Basmati

fresh coriander

In a small bowl add all the spices, except the curry leaves, and salt and gently whisk together to combine. Place the curry leaves on top. Set aside.  

Pour the can of chickpeas into a mesh sieve and rinse thoroughly allowing the water to drain. 

In the meantime chop the carrots, onion and fresh chili, if using. Using a garlic press mince the cloves of garlic. 

Add 1 tablespoon of oil to a large pan and allow to warm up over medium-high heat. Then add the chopped carrots and onion, minced garlic, chili and chickpeas. Let the veggies cook for about 5 minutes over the heat before adding the peas. This way the carrots and chickpeas will soften but still hold their shape and crunch. If you prefer to cook them all the way through then cook for a little bit longer.

When the veggies are cooked add the spice mixture with the curry leaves to the pan. The mixture will become quite dry; add the 1 to 2 tablespoon of oil and 1 to 2 tablespoons vegetable stock and heat for a few minutes longer before you add the rice. 

Add the leftover rice. When the rice has been completely mixed with the vegetables and coated with the spices remove from heat and add the fresh chopped coriander, if using, and serve immediately. 

Food Photo of the Day ~ Ham Fried Rice

 

Leftover rice always means fried rice in our house. Pulling together ingredients and using spices on hand to create a satisfying meal using leftovers is always a winner. I have a very loose recipe, you can call it that, because every time I make this dish the flavour slightly changes, not only from the ingredients and spices I use and have in my pantry but just how heavy... or light handed I may be... how much of those ingredients get added, more or less soy sauce and sesame oil, more or less sherry or rice wine vinegar. Perhaps a little bit of this spice or a bit of that spice. So every fried-rice dish I make is unique in a sense that the common ingredients are there just the amounts change or get tweaked slightly. Regardless of what transpires in the kitchen and on the stove, it's flavourful and in the essence of the moment, creating that dish.   

Poppy Seed Cake

 

This is a recipe to which you will want to make again and again, not only because of its pure simplicity but because of its delicate vanilla flavour and it's effortless joy to make. A forgiving cake that freezes beautifully and may be easily iced with an icing sugar glaze. Whether celebrating or gift giving this is the go to cake.  

Poppy Seed Cake 

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1 cup poppy seeds

1/3 cup runny honey

1 cup butter, softened

1 1/2 cups caster sugar

4 large eggs, separated 

1 cup sour cream

1 teaspoon vanilla extract

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1  teaspoon salt

In a small saucepan mix and gently cook the poppy seeds with the honey and add 1/4 cup water, for 3 to 4 minutes. Allow this to cool.

Lightly grease and flour a loaf tin and line the bottom with baking parchment. Set aside. Position the rack to the middle of the oven and then Preheat oven to 350ºF. 

Separate the egg yolks from the egg whites into two separate bowls.

Cream the butter and sugar until lightly fluffy... it won't go as light and fluffy as a sponge because there is more sugar than butter.

Add the cooled poppy seed mixture to the creamed butter mixture, gently stir, then add the egg yolks one at a time, beating well after each addition.

Blend in the sour cream and vanilla.

Sift together the flour, baking soda, baking powder and salt in a large bowl.

Gradually add the poppy seed mixture to the dry ingredients, beating well.

Beat the egg whites until stiff and fold into the batter.

Pour the batter into the prepared baking tin.

Bake in the middle of the oven for about 40 to 50 minutes. Checking at the 30 minute mark. Once fairly brown and firm on top, carefully remove from oven and cool in the tin for 5 minutes. Remove from the tin and allow to cool completely on a wire rack.

Notes: You can make this in cake form, use one 8" or 9" cake tin. Ovens vary so if you notice that the cake is browning too quickly just reduce the temperature a little. 

Rather than separating the eggs, you may add the egg yolks and whites all together, it will change the texture but not the flavour. 

This recipe does make a substantial amount of batter, so needing a large bowl is essential. When prepared there was enough batter to fill two loaf pans. I did bake the two together however found that the baking time did not need to be adjusted, both tins baked in under 50 minutes.