United We Bake
Let’s take a moment to fall in love with this Cinnamon Love Cake, with it’s warming flavours and delicate textures. With Persian origins as told through Iranian folklore, this recipe was created as a love potion by a Persian woman who was madly in love with a prince.
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There’s something about the flavours of pineapple and coconut that scream summer, warm getaways and of course, ice cold piña coladas! I’m not much of a ‘tiny umbrella in a cocktail’ kind of person, but I do appreciate both a good piña colada and cake. So what makes more sense than to create a slightly boozed celebration cake, using this popular pineapple and coconut cocktail as inspiration.
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When you think of wholesome baking ingredients that feel earthy and raw, honey is one of those ingredients that comes to mind. There’s also the nostalgic element to honey that I love, for example the smell of honey sandwiches when you’re young, hot lemon and honey drinks when your unwell and the fascination with honey bees and bears who love to eat it.
Orange and chocolate is such a popular flavour combination, especially here in New Zealand. So when these flavours are used in a cake, it’s hard to turn down a slice. However, if you have reservations about a slice of cake being a little bit on the ‘naughty’ side, you’ll be pleased to know I’ve approached this recipe with a slightly healthier goal in mind.…
Being a teacher myself, I know the importance and rewards that come from baking with children. Along with developing practical life skills, baking introduces the science of ingredients, where you can learn about and observe the chemistry of their reactions. Mathematical concepts are another huge element of baking too, for example exploring time, measurement and the ability to follow the steps of a recipe. Baking is also a great bonding activity with children within the kitchen, so I bake (and eat) with my daughter every chance I get.
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An apple crumble really is one of those traditional winter warmers. I have fond memories of growing up with this dessert being a household staple. Still to this day, no dinner visit around to my mother’s would be complete without her making her delicious apple crumble. She would also be stewing apples, and lots of them always made it into this dessert, covered in a spiced crumble and swimming in fresh cream!…
I’m pretty sure many kiwis can relate to this scenario. It’s lunch time, so you pop by your local bakery to get something hot to eat, something cold to drink and something sweet for afterwards. Now was that something sweet a fresh cream filled donut, or is it just me? Oh and who could forget one of the best parts, the jam blob in the centre!…
Its either one of those things you love or hate, for me there was nothing better than a peanut butter and jam sandwich growing up. Even now as a adult it still tastes like a flashback of my childhood. So why can’t we take these elements and turn them into a cake.…