Posts Tagged ‘cake’

Spiced Banana Cake

Spiced Banana Cake

And so begins a gleaming New Year, inspiring and hopeful; when you think about it, the start of the New Year is a little like mornings, both bearing the optimism of a new beginning, except mornings come around daily.
My little end-of-year break sadly ended today, and this morning I got ready for work thinking about resolutions, and how I try not to make them on New Year’s.

I used to think I wasn’t really a resolutions maker, but the fact is, I’ve been making resolutions all my life, just not necessarily at the start of each year.

Spiced Banana Cake by Elsa Brobbey

One resolution I’ve had a hard time keeping is breakfast, for some reason eating in the morning has been a bit of a challenge. So my resolutions for mornings this year is to eat breakfast.

It seemed so easy during our relaxing Christmas holiday, breakfast just seemed to happen naturally; we had our granola on some mornings, mum made her special Hausa koko, then there were those endless pots of coffee and tea to go with panettone, pandoro and this delectable spiced banana cake I made for Christmas morning.

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This cake is truly simple, more like banana bread but fluffier, finely spiced and topped with crushed nuts and dried cranberries.

It gets its yellowish hue from turmeric, a mildly fragrant warm spice with anti-inflammatory and antioxidant properties.
I love the colour it lends to the cake, also, it boosts the flavour of the cake with earthy hints and and a faint peppery flavour.

I try to add turmeric to my cooking as often as I can since it’s such a powerful healing spice.

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What I do is mix all the spices; cinnamon, ginger, nutmeg, cardamom and turmeric together to make a rich warm mixture and then add it to my flour before the wet ingredients.

And when it’s baking, the smell of the bananas and the spices sweetly wafts through the kitchen and fills everywhere, that’s how you know something wonderful is baking.

It’s perfect with tea for wintry mornings, the spices aren’t overpowering, hints of ginger, cardamom and cinnamon comes thorough, balancing with the delicate aromas of bananas and vanilla.

This cake makes me hopeful, that maybe breakfasts wouldn’t be so hard after all.

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Sunday Breakfast: Tea and Speculoos Cake

Bonne Maman Speculoos Cake

I love Sundays; it’s my favourite day of the week, my pace slows down considerably and life suddenly becomes unhurried.
It’s the only day that is truly mine, to do with as I wish…. no obligations, work or errands to run.

Sundays are about leisurely languid activities – like sleep-ins and breakfasts in bed, and taking the time to read a book so enthralling, you reread chapters just to relive the emotions.

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One of my favourite things about Sundays is breakfast, or brunch or whenever I eat my first meal.

It isn’t always fancy or elaborate, and sometimes, not much thought goes into what I’m eating but there’s always a certain salience to it.

Like these little Bonne Maman L’étoile spéculos pépites de sucre (speculoos cakes/stars), I got them months ago in Paris to have for snacks while running around the city but with all those amazing boulangeries and patisseries in Paris… I just packed them and brought them home with me.

They make idle Sundays at home complete; they’re like spiced muffins with sugar crystals, utterly delicious and not cloyingly sweet.

It goes well with a nice cup of almond milk tea, and some fruit, for a light but indulgent breakfast.

It’s a thing of Sundays!

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Spiced Applesauce Cake with ‘Buttercream’ Frosting

 
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“It’s a pretty season, fall in Vancouver” – I hadn’t given it much thought until someone mentioned it today. Reddish and golden hued foliage, bright autumnal sun and the bluest skies, cooling temperatures and the start of snow on the mountains…
I used to regard fall with a bit of anxiety, it’s the season when the cold and rain returns, a passage into gloomy winter.
We’ve had a few perfect fall days, despite the rain and cold, which had me looking at the season differently – there’s something special there, you just have to let yourself see it.

And to celebrate fall… a cake!

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I’ve mentioned this spiced applesauce cake before; although it wasn’t quite fall the last time I made it.
Yet, it’s the perfect autumn cake, with warming spices like ginger, cloves, cinnamon and cardamom.
It has all the comforting flavours of fall.
I love the smell of this cake when it’s baking, I’ll make it all season long just for how the wonderful scents of spice and baking fills everywhere.
The cake itself is moist, rich and not too sweet, and the frosting sweetens it up nicely.

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The recipe is easy and adaptable, add in your favourite spices and leave out what you don’t want.
I love cardamom, I try to sneak it into everything I bake, cardamom and ginger invigorates the cake.

I think this cake was supposed to make me change my outlook on fall, or perhaps help me add another to my list of ‘fall perfect’ things

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Chocolate Jar Cake with Marshmallow Topping

 
The temperature keeps rising, they say to expect some of the hottest days on record…

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And this evening I went on a little sunset-watching date on English Bay.
Sunsets from English Bay never fails to captivate me, it’s enchanting and makes me fall in love with the city all over again.
I brought jar cakes for dessert and it was perfect, we found a spot just where the rocks jut into the water, sat down, lingered over our desserts and watched the stunning sunset over the water.

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The first time I made this chocolate jar cake with marshmallow topping I overfilled them (pictured) but they did so superbly well I knew I was on to something.
I pour the batter to fill half of the jars when I make them now, and I make them all the time.
It’s quick, delightful and portable – perfect for the beach, picnics and other fun outings.
I didn’t use marshmallows tonight, just a sprinkle of icing sugar.

I use this wacky cake recipe because I always get a rich, moist, spongy and chocolaty cake without the use of eggs, butter or milk.
It’s super easy to whip up, delicious and fun.

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Toasted Coconut Cake

 
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My mom looked on horrified when I cut into this cake one morning, “What are you doing?” she asked with a hint of panic in her voice.
“Breakfast…” I said calmly, “I’m going to eat breakfast, do you want some?”
“No! Who eats cake for breakfast? Who are you, Marie Antoinette?” She said and walked away in exasperation.
It wasn’t like I planned on cake for breakfast; I baked a cake the night before, let it cool and frosted it the next morning.
It’s very tempting cake and there are no rules against having cake for breakfast.

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It’s the ultimate coconut cake; rich nutty coconut flavours with luscious whipped coconut frosting and toasted coconut flakes.
It’s the closest I would come to a tropical vacation for a while.
This cake is perfect for summer and humble enough for a snack or breakfast, because it’s just that irresistible.

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