Archives for category: Loaf cakes

Plum cake

We made orange and plum marmalade last week. Even though the plum season is long gone, we have discovered just how easily plums can be frozen and used later. After we had filled three large jars with jam, we still had a few plums left. Naturally, it became my task to include them in a cake. I googled around in search of appetizing, eggless plum cakes. None of them seemed perfect. In the end, however, I found and decided to try an Indian plum cake recipe.

The recipe needed a bit of modification; I used oatmeal in stead of cashews, replaced oil with butter and milk and simplified the procedure. I have also included an additional, optional step in the process for a truly moist cake.

However, the interesting flavor of the cake remains.

Plum cakes!

Recipe adapted from Veg Recipes of India

For one cake (or 6 persons):

100 g plums (4-5 small ones)

140 g all purpose flour

70 g whole wheat flour

1 teaspoon vanilla powder

Pinch grated nutmeg

1/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

70 g sugar, white or demerara

40 g oatmeal

1 dl and 3/4 dl milk

1,5 tablespoon apple cider

1/2 teaspoon baking soda

100 g melted butter + extra for greasing the pan

Peel and remove the stones from the plums. Chop them coarsely. If they are very juicy or have been frozen, remove as much moisture as possible by resting them on a sieve while preparing the batter.

Grease a small spring form or cake loaf pan with oil or butter. Preheat oven to 170℃. Sieve all the dry ingredients (except baking soda and oatmeal) into a large bowl. Add the butter and 3/4 dl of the milk to the bowl and mix thoroughly. The batter will get a doughy consistency.Add the plums and the oatmeal to the batter.

Now, get ready for the fun part: mix apple cider and the remaining 1 dl milk in a small bowl. Add baking soda to the liquid and mix carefully. It will froth and become bubbly. Fold the mixture gently into the batter. I recommend to whisk the dough carefully to dissolve all lumps. Pour the batter into the greased form, and let the cake bake for 35-40 minutes, or until a toothpick comes out clean.

Part 2 (optional):

approximately 1,5 dl plum juice or freshly pressed orange juice

Once the cake is out of the oven (it should still be warm), poke through the crust with a knitting pin. The holes should be roughly 2 cm from each other. Pour the juice over the holes and let the cake absorb the liquid.

Notes:

– the cake can be turned vegan by using soy milk and oil in stead of butter and dairy milk.

– If you’re making the cake for the first time and are unsure about whether to try step 2, it is possible to only poke the cake on one side. However, make sure to tilt the cake when pouring juice over it, to avoid juice from getting on the unpoked side.

– If you’re skipping part 2, let the cake cool on a rack before taking it out of the form and eating it with vanilla ice cream, whipped cream or orange sauce.

Nannas Mobil_20150112_21_06_48_Pro

One of my new year resolutions for 2015 was to improve my lunchbox – I aspired to make filling and healthy salads, sandwiches, wraps – you name it. Three weeks ago, this seemed achievable. Now, only two weeks into the semester: not so much. Admitted, I don’t prioritize making fancy lunches as I should – in the morning, I don’t have time to make it. In the evening, I’m too tired. However, there is a solution for lazy lunch-makers (like me). This filling banana bread is one of them.

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The recipe is adapted from Jack Monroe’s book A girl called jack – one of my favorite cookbooks with a truly inspirational message (check out Jack’s blog here – she has loads of cheap, fool-proof recipes, including egg-free, vegetarian and vegan meals and treats).

The bread is easy to make, it stays fresh for a week, it’s super freezer-friendly, and it’s egg-free and vegan. Jack recommends consuming the bread toasted with peanut butter, but apricot or orange jam is also excellent. I’m already planning to make a jacked-up version of this bread with chocolate à la Smitten Kitchen for a seriously indulgent treat.

For 1 small bread (approximately 15 small slices)

2 dl dried fruit (can be skipped)

3 large bananas (roughly 400 g when peeled)

75 g oil (I used soy oil, but any mild-flavoured oil will do)

50 g sugar (white, brown or demerara)

225 g flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

Preheat oven to 180°C, and lightly grease a 1.5 l bread pan.

Peel the bananas and mash them with a fork in a bowl (or let the blender do the work) until they have formed a smooth mixture. Pour into a bowl, and add oil and sugar to the mixture. Stir. Then sift in flour, baking powder and cinnamon and stir well. Chop the dried fruit coarsely (unless you are only using sultanas, which can be added whole) and fold into the lumpy batter.

Pour the batter into the greased pan and bake it for 1 hour in the middle of the oven until it has risen, looks golden and a toothpick comes out clean.

Let the bread cool on a cooling rack before turning it out of the pan. It stays fresh for a week if covered in cling film.

Notes:

– If the bananas aren’t over ripe, use extra sugar, and feel free to add some of the oil when mashing them.

– for more lunchbox friendliness, make banana bread muffins; scoop the dough into a muffin tray until each tray is 2/3 full. Bake the muffins for 15 minutes, or until they have risen and look golden.

Spice and honey loaf cake cut

Not in Christmas mood yet?

It’s less than four weeks until Christmas (help!) and christmas shopping is in full swing. Every year, I have an ambition of being done with all Christmas gifts before the end of November. But then I end up here – 25 days left, and I’ve only bought two gifts… Chopped apricots

Stress is at an all-time high (cause: Christmas rush combined with half-term tests). Luckily, there is a cure for everything: cake. Especially a dense honey cake with a spicy kick from pepper, ginger, cloves and cinnamon. The cake is perfect for lunch boxes for  instant christmas spirits. Once more, the recipe was found in Frie Kaker (guess what’s on top of my wish list), but I’ve adapted it slightly. The cake butter-free. For a completely vegan cake, exchange honey with syrup, and use coffee or apple juice instead of milk.

Spice and honey loaf cake

For one dense loaf cake:

125 g white sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

125 g honey (or syrup)

2 1/2 dl milk (can be exchanged with apple juice or coffee)

5 dried apricots (can be skipped)

peel of one organic orange

Heat oven to 170℃. Grease a small bread pan. Mix all the dry ingredients in a large bowl. Gently heat up honey in a small sauce pan until it melts. Add milk to the melted honey and stir until it has completely dissolved. Set aside. Chop the apricots finely. Add peel of the orange to the milk and honey mix. When the mixture has cooled down, add it to the dry ingredients. Mix well. Add the apricots and stir thoroughly.

Place the cake in the middle of the oven, and let it bake for approximately 45 minutes, or until a toothpick comes out clean. Let the cake cool on a cooling rack.

Note: the cake is best a few days after it’s made.