My first encounter with a blood orange was entirely accidental. Its peel was orange-tinged without a hint of the vermillion hidden beneath. I sliced it in half, dispersing an oily spritz into the air, and studied the vivid juice that oozed out of the fruit. Red! Blood red! Not all blood oranges take you by…
Cakes & Quick Breads
Breakfast Muffins with Granola – Collaboration with SNACT
Earth Day When I was a lot younger, we celebrated Earth Day at home by turning the lights off after dinner. We would sit, for one glorious, fluorescent-light-less hour, around the sitting room table. Before the lights went off, my sister and I would run through the house, gathering all the candles we could find…
Vegan Battenberg Cake – Pandan and Coconut
Vegan Battenberg + A Tricky Past I often begin a recipe post by researching a little about the dish. I blame my food history nerdiness. An interest that, rather unfortunately, doesn’t extend outside of food. Or my history lessons in secondary school would have been a lot more interesting. A Battenberg cake (interestingly not spelled Battenburg – an…
Chai-Spiced Banana Upside-Down Cake
If you aren’t familiar with the concept of upside-down cakes, you’re in for a treat. A banana upside-down cake reigns supreme. Of course, apple, apricot or pineapple upside-down cakes are scrummy in their own right, but there is something about the texture of bananas which just make this cake work. Bananas take on this almost…
Parsnip Cake with an Orange Cashew Frosting
Carro…. Parsnip Cake?!? Move over, carrot, there’s a NEW cake in town. Now, I am no stranger to using vegetables when I bake. Carrot, beetroot, sweet potato, pumpkin… I make a mean chocolate courgette cake. But parsnips may seem a little unusual in a cake. Although if you think about it, parsnips aren’t so different to…
