Tag Archives: spice

Spice Cake Deliciousness

12 Sunday Jul 2020

Posted by in Cakes, Desserts, Uncategorized, Walnuts

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Just had to taste a bit before taking the photo! Spice Cake Deliciousness

The last few weekends I have been testing my baking skills – not always my strong point – as I am not really an exact science sort of cook – which I think good baking often asks for. Don’t let the one pot, easy and quick mind-set put you off taking the baking plunge though! This cake doesn’t require too much love and exactness – AND it can be made in the food processor. Double win. Mr MWCED gives it the thumbs up – and he is a pretty ace baker himself…..

  • 1 cup milk (I used long-life non-Dairy – it has been asking to be used for some time – so I thought I would experiment – and it turned out fine)
  • 2 cups flour (all-purpose preferably – but you could try gluten-free)
  • 2 cups brown sugar
  • 3/4 cup walnut pieces
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 egg
  • 6 oz (170 g) butter, preferably unsalted
  • 1 heaped teaspoon ground nutmeg (or fresh if you have some)
  • 1 heaped teaspoon ground cinnamon
  • 1 heaped teaspoon all-spice
  • (note – next time I will also try adding some cardamom)
  • a springform pan (about 9″/23 cm) – you could also try using a loaf tin.  Best to prepare the tin by rubbing a small amount of butter around sides and bottom and then using baking paper to line the tin.  Or after adding butter, put a tablespoon or so of flour into the pan,  jiggle around until sides and bottom are covered and tip superfluous flour out.  
  1. Preheat your oven to 350F (175C).
  2. Mix the baking soda (not baking powder) into the milk. Set aside.
  3. Put flour, baking powder, spices and brown sugar into food processor. Pulse until mixed.
  4. Add in the butter cut into cubes. Pulse until mixed and mixture is crumbly.
  5. Pour HALF of the crumbs into your pan. Press out a crust using your fingers and knuckles.
  6. Crack an egg into the food processor with the rest of the crumbs still in it.
  7. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter.
  8. Pour the batter over the crust in the springform pan.
  9. Gently sprinkle the walnut pieces over the batter.
  10. Bake for approx. 40 minutes at 350F (175C). It’s ready when the top is golden brown, and when it passes the toothpick test (comes out clean).     This took longer in my oven (which is old and tired) – probably about 60 minutes – so if you are finding it needs longer it’s a good idea to put a clean piece of foil over the top of the cake to prevent it burning.
  11. Cool the cake in the pan – then take out and cool further on a wire rack.  

Delicious with vanilla bean yoghurt if dairy is not your thing – otherwise whip up some cream!

Boozy Roasted Apples

22 Sunday Apr 2018

Posted by in Desserts, Fruit, Uncategorized

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A great way to have a tasty dessert without the pastry.   Added bonus of being quick to prepare, you’ll have most of the ingredients on hand, and pretty much guaranteed to be a winner with the eaters.

Mr MWCED had picked some of our end of season apples, better we have them than the possums!  Or the dog;  she loves to play ball with an apple and then when tired out will stretch out on the lawn and eat every last bit.

Our apples are definitely cookers, quite tart.  I think tarter apples will work best in this recipe, but if a sweeter apple is all you’ve got then use and enjoy.   The apples burst out of the skin, are very very soft, and the topping is Delicious.  Add cream, yoghurt or ice-cream.  Mr MWCED and VFF (very fabulous friend) enjoyed maple and walnut ice-cream on the side,  I had a little dairy-free coconut ice-cream.   Both went well.

INGREDIENTS

5–6 medium apples, halved through the stem  (ours are like Granny Smiths)
50 grams butter, melted
3 tablespoons brown sugar
½ teaspoon each ground cinnamon and ginger
¼ teaspoon ground allspice
¼ teaspoon sea salt
2 tablespoons rum or other spirit

(the original recipe had 3 tablespoons of cream, which would give a more caramel sauce, however I didn’t use this as ‘trying’ to do low fat  (haha).

Preheat the oven to 200°C.

Combine all the ingredients except the apples in a large bowl.

Add the apples and turn to coat. Place the apples cut side up in a baking dish lined with baking paper and spoon over all the mixture left in the bowl.

Roast for 30 minutes, basting the tops every 10 minutes, until the apples are very tender and caramelised and the flesh is pulling away from the skins. Add a splash of apple juice or water to the dish if needed to ensure there are lovely caramel juices for serving.

 

 

(original recipe from dish magazine – a great site!

 

Bring a Plate….

29 Saturday Mar 2014

Posted by in Nibbles, Walnuts

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Even if you aren’t asked to bring a little something I was always brought up to take a little or large ‘gift’ along when visiting.   It might be bounty from the garden,  or something delicious you have baked.  But whatever it is,  as the recipient it is always hugely appreciated – and not always for the item itself,  but for the thoughts and time that went into the gift.    The biggest problem is often trying to think of what to take.  You don’t want to take something that might not suit the occasion, or match the food that your host has prepared.  This is where the magic of Sugary Spicy Candied Nuts comes into play.   They are just perfect,  maybe too perfect.  Because the temptation to keep eating them might just spoil the appetites of all those guests! “Just one more” turns into “Just one Handful More”…….

We are blessed with the bounty from an old walnut tree.   Don’t be surprised to see other walnut recipes turning up here.  Over the years we have found many ways to enjoy these nuts.   We love them, and so does our dog, Belle.  Belle is a fiend at checking out the nuts that have fallen to the ground, knowing exactly which ones are edible and which aren’t.  If only she would pick them up gently and put them into a container, instead of cracking the shells and eating them herself!    I have roasted walnuts a number of ways, mostly spicy, and mostly always tasty.  But to my mind these are the very best.   Totally more-ish,  totally bad,  totally totally good!

I found the recipe on smittenkitchen.com for sugar-and-spice candied nuts.  I have tweaked it a little, but thanks to smitten kitchen,  which is a great blog.  What are your favourite food blogs?

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SUGARY SPICY CANDIED NUTS
I took this recipe from Smitten Kitchen, who in turn notes it is adapted from Elizabeth Karnel of Hill Country.
The recipe below is my version, have made a few tweaks.

2/3 cup brown sugar
1/3 cup white granulated sugar
1 teaspoon salt
1/4to1/2 teaspoon cayenne pepper (or to taste) I have also used chilli flakes as well as sweet chilli sauce, i.e. whatever you have and like
1 heaped teaspoon ground cinnamon   My heaped teaspoon is very generous
1 pound Walnut halves (or other nuts).   First shell your walnuts if like us you have garden fresh walnuts, lucky lucky
1 egg white
1 tablespoon water
Preheat oven to around 165 celsius. Mix sugars, salt, cayenne and cinnamon, making sure there are no lumps; set aside.  Beat egg white and water until frothy but not stiff.  Add walnuts, and stir to coat evenly.  Sprinkle nuts with sugar mixture, and toss until evenly coated.  Alternatively put them all together and mix – quicker and less bowls to wash!  Spread sugared nuts in a single layer on a baking sheet lined with baking paper (I use the roasting pan).  Bake for around 30 minutes, stirring occasionally.  Remove from oven and separate nuts as they cool.  Try not to eat too many.  When completely cool, pour the nuts into a bowl, breaking up any that stick together.
Have a competition as to who can guess how long they will last.

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So, invite us around, you just might get a bowl of nuts!