On Repeat: Lemony Turmeric Tea Cake

If you like food and you like the internet, you probably already follow viral-recipe queen Alison Roman. (I really do think that the cookies and the stew were worth the hype.) Her recipes are made for home cooks and are typically riffable while still feeling slightly special.

Anyway, I’m at the airport and I should be taking advantage of this layover to get some work done, but I figured I’d pop in quickly to this dusty corner of the internet to post the recipe for a little loaf cake I’ve already made three times in the two weeks I’ve had Roman’s latest cookbook. It’s like sunshine in loaf form; I think you’ll like it. Happy weekend!

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Lemony Olive Oil Banana Cake

Dylan, one of my loveliest friends, celebrated her birthday at the end of August, and despite finding out her favourite desserts (cheesecake or crème brûlée, yum!) from her sister I was still sick AND we had a bunch of very ripe bananas, so this cake happened instead. Not that this was a bad thing, it was super delicious! (But Dylan, I owe you some crème brûlée.)

The recipe is from one of my favourite blogs, Heidi Swanson’s 101 cookbooks, and is actually a banana bread but works fabulously as a cake! Dress it down by preparing it in a loaf pan and skipping the icing, or you can put it in a bundt pan like she did for something a little fancier.  I went somewhere in the middle and just used a round 9-inch cake pan.

The combination of banana baked with a bright lemon twist was something I had never actually tasted before and I was delighted. Studded with dark chocolate, it’s irresistible. I will admit to eating this for dessert and breakfast, and taking it to work as a treat (it travels really well!) so I certainly won’t judge if you do the same. In fact, it is encouraged.

As far as dessert goes, this one is pretty “guilt free” with whole wheat flour, olive oil, and yogurt as some of the main ingredients.  If you don’t feel like chopping up chocolate, I used bittersweet chocolate chips and it worked out perfectly. The glaze that Heidi suggests was nice, but I actually preferred the cake without. If I were to ice it next time, I think I might indulge in a chocolate topping (no such thing as too much chocolate!).

Whether yours ends up as a loaf or a cake, I hope you enjoy it! Happy weekend!

 

Just Trust Me [Avocado Ice Cream]

I could gobble up avocados. If I’m in a hurry, I’ll drizzle a half with some olive oil and a sprinkle of salt and pepper, and voilà! a yummy snack. Salads, sandwiches, spring rolls, guac, tacos, breakfast, lunch or dinner, I’ll eat some avocado. With all this avocado enthusiasm, I’m surprised that I hadn’t had any for dessert until recently.
This ice cream actually only happened because my mum had stocked up on avocados recently, and I hadn’t been at home much so they were ripening fast without anyone taking advantage of their goodness (I guess my family needs an avocado monster around the house). To solve this conundrum, I was looking for avocado recipes that would freeze well. There don’t seem to be many of those out there — except for avocado ice cream!
I know it might sound weird, but it’s a very refreshing flavour; light and just the right amount of sweetness. Don’t knock it til you try it! 

Avocado Ice Cream

Spanish Sweet [Lemon Ricotta Pudding]

One of my best friends is leaving for Madrid to be an au pair for the next few months.  I am so excited for her, but selfishly I will miss having her in town this summer! She came over for an impromptu dinner the other night, and while the meal was not Spanish I thought it would be fun to serve a Spanish inspired dessert.

My parents gave me this beautiful cookbook for Christmas, The Food Of Spain, and I’ve been dying to try some of its recipes.  I’m excited I finally have!
I didn’t have a lot of time to whip up dessert when I came home from work, but this recipe actually turned out to be perfect for the occasion.  Four ingredients and almost no prep-work later, we had some delicious Spanish Cheese Pudding on our hands. (In the cookbook it is just called “cheese pudding”, but I think Lemon Ricotta Pudding sounds nicer…!)
This simple dessert is the perfect accompaniment for the colourful fruit that is starting to abound at the market and a little drizzle of honey.  The lemon flavour comes through lightly and will be great for easy breezy sunny days, this one is definitely on the “make again” list.
Love you, Laura — buen viaje!! xo

La receta

Pucker Up [Lemon Pudding Cake]

The holidays are really, truly, finally here…exams are over! HALLELUJAH! Came home to celebrate by decorating the Christmas tree, hanging out with family and getting busy with organizing for the holidays. Of course, I had to fit in some baking so these Low-fat Lemon Pudding Cakes were made for the first time!

Low-fat Lemon Pudding Cakes

The recipe is here!