The teatime cravings are real. I’ve made this deliciously spiced cake a couple of times for my family and it has been a hit. It was swiped in a day! It’s moist, buttery rich and super delicate. The spices are just enough and not too overpowering. It tastes great hot out of the oven or even better the next day with a layer of butter and a cup of hot tea.
Well I can’t say that I’ve been eating much cake recently since I still can’t tolerate the wheat but every now and then I sneak in a slice. I have been playing around with gluten free flours and they work for me but they don’t give that amazing crumble that you get with a wheat flour.
Moist carrot cake, jam packed with crunchy nuts and succulent pineapple. Adorned with a not so sweet and tangy creamy frosting. I made this a few times already. And believe you me, it gets swiped every single time… No kidding! Try it and let me know…
Again… it has been a tad bit too long since I wrote to you last. As I mentioned in my previous post I was working on “Project Ghee”, well I don’t think I called it that exactly … but it sure does sound good right now 🙂
Anyway, let me tell you what I’ve been up too. I’ve been preoccupied with ‘GHEE’, now I’m sure you shaking your head and thinking, “Really Shamim, like you had to tell us that!” (sarcasm intended) Well, of course it’s ghee. Ghee all the way baby!
I believe I do owe you an apology for not writing as often as I should.
But … for now… I have to make up for my absence with this absolutely wonderful recipe for a super moist and dense almond chocolate cupcake topped with a creamy and decadent bittersweet chocolate ganache. If you’re like me, and just cannot wait long enough for the cake too cool down before frosting it, you’re in luck baby. This is the recipe for you! I highly recommend you give it a try. It takes a jiffy to make and bakes up in about 15 mins.
As the cake takes it’s short warm ride in the oven. You will have already whipped up the chocolate ganache to top it. And in the time it takes for the cupcakes to cool, you may pour yourself a cuppa and gaze dreamily out the window sniffing in the warm chocolaty aroma emanating throughout your serene little kitchen.Continue reading →
I craved something sugary but not cane sugar sweet. I had an idea, maybe something with a little more depth – a sweet treat with coconut sugar. Already my mind was swirling and I began tampering about in my kitchen experimenting. I thought to myself, “Well, if I was to use coconut sugar I might as well make it gluten free AND add ghee as its base.” A few days later I came up with this recipe. This revelation happened months ago and I have since, made it umpteen times and it’s practically begged to be showed off.