Coconut lime cupcakes and abundance

iceDoes anyone else have a ridiculous amount of limes in their house at the moment? I do. A week or so ago they were ridiculously cheap so I went a little crazy. I’ve been steadily working my way through them, but there are only so many mojitos a girl can drink by herself.

So I’m baking with them!

I also happen to have way too many tea cups at the moment. It’s a delightful predicament, brought about by a loan from Cristina Re. You’ll be seeing a few of her swoon-worthy tea cups popping up in photo shoots over the next few weeks, because I’m slightly in love with them. Continue reading “Coconut lime cupcakes and abundance”

Chocolate cardamon pear cake and Autumn

sceneI’ve still got a crazy amount of pears to work my way through. And it’s glorious. I wrote about being given too many pears last week and I’ve not yet run out of things to bake with them!

The weather in Sydney turned pretty dismal this week, so I’ve been poaching and baking and snuggling up with Norman at every opportunity.

It’s also the first day of Autumn today! This cake is perfect for Autumn because it’s not quite heavy enough for a Winter’s pudding, but it’s not too Summery either because of the almondy hints and the caramel notes created by the brown sugar. The chocolate and cardamom mingle beautifully to create warm, rich little mouthfuls, while the pear brings a lovely moistness to the cake.

Best served sprinkled with icing sugar, as it needs very little accompaniment. If you’re feeling especially indulgent on a dreary, rainy day, serve warm, with a dollop thick cream.

Chocolate cardamon pear cake

  • 180g butterslice
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup almond meal
  • 1 cup self-raising flour
  • ¼ cup milk
  • 1 tsp ground cardamom
  • 100g dark chocolate, roughly chopped
  • 2 pears

cardamonPreheat your oven to 180°C and grease and line a 21cm cake tin.

Cream together the butter and brown sugar until pale. Add in the eggs, followed by your almond meal. Sift in the self-raising flour and add in the milk to thin out the mixture. Mix the cardamom into the batter thoroughly, then fold the chocolate chunks in as well.

pearPeel and core your pears, then cut them into thin wedges. Arrange the wedges around the cake in whatever fashion you like, pressing them in slightly. I tend to organise them so that they fit neatly into slices once the cake is cooked.

arrangePop the cake in the oven for 50 minutes. Remove when a cake inserted into the centre comes out clean. Allow to cool before removing from the tin – this cake is delicate, so needs a little extra care.

above

Chocolate date tray cake and cool food

stripeI bet you read the title of this recipe and thought “blech, dates.”

Some foods just aren’t cool.

Kale is the popular kid at school at the moment. Quinoa comes a close second. Mangosteen is new on the block, but he’s got his sights set for popularity too.

Dates, unfortunately, don’t even register on the cool scale. Dates aren’t even bullied at school – they’re the food that other foods forget exist. Dates are unseen, unappreciated and probably do their homework in the library at lunch time.

Poor dates. Continue reading “Chocolate date tray cake and cool food”

Lime and raspberry cupcakes and unbirthdays

scene (416x640)I know too many people who were born in the last three months of the year, October is particularly packed. Lots of people, including the Boy, must be celebrated in such proximity to one another that I decided to throw another unbirthday party. It’s not that I dislike birthdays (quite the opposite, actually), it’s just there are not enough days to celebrate people properly!

The last unbirthday party I threw was mainly for one person, whereas this one was aimed at three people. It is worth noting that anyone can claim an unbirthday – as long as their birthday doesn’t fall on the say that it is celebrated!

I feel as though I’m becoming a bit of an unbirthday expert…

please

 

Norman, meanwhile, is an expert unbirthday crasher. He’s got his puppy dog eyes look sorted!
Continue reading “Lime and raspberry cupcakes and unbirthdays”

Honey jumbles and celebrating food

closeI’ve had one of those weeks that really inspire you to love food. I had fabulous breakfast with a friend (which I couldn’t help myself but Instagram, check it out!), I reminisced about chocolate milkshakes, I watched my mother darling throw together an amazing meal to entertain a crowd and I had an unexpectedly delicious meal last night in Newtown.

I feel as though there are times in your life where you’re more appreciative of food than others. And seeing as I’m in this deliriously food-focussed mood, I picked out a jar of honey I’ve had sitting in my pantry for months and decided to make the most of it. Continue reading “Honey jumbles and celebrating food”