Tag Archives: cardamom

Banana, chocolate and cardamom cakes

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One of the (several) cookbooks I received for my birthday/Christmas was something I never would have chosen for myself – Fruit by Hugh Fearnley-Whittingstall.

Despite my hesitations (not even sure why) we have made at least 3 recipes from the book already, with great results. Most are simple (we aren’t talking Ottolenghi here) but with out-of-the-ordinary flavour ideas.

We had more bananas turning very ripe in the fruit bowl, and we thought we’d try something new. As usual, I changed a few ingredients to suit what we had at home, and loved the results.

[Need some more recipes for ripe bananas? Try these naturally sweetened treats – loaf cake and baby friendly snack bars!]

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The original recipe (can’t find online, but similar to this one) makes a large loaf, but we wanted some smaller cakes that could be taken to work or shared with C – as you can see, he was delighted :)

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Banana, cardamom & chocolate muffins
makes approximately 18 small cakes

Ingredients:

100ml coconut oil, melted to liquid (or sunflower oil)
3/4 teaspoon ground cardamom
150g light brown sugar
2 medium eggs
3 medium bananas, mashed
75g plain yoghurt
200g wholemeal flour
1 tsp bicarbonate of soda
1 tsp baking powder
100g dark chocolate, chopped
Method:

Preheat oven to 180degC

In a large bowl or mixer, beat the coconut oil and sugar, then add the eggs.

In a separate bowl, combine the mashed bananas, yoghurt and cardamom. Add this to the coconut/sugar/egg bowl and thoroughly combine.

Sift the flour, baking powder and bicarbonate of soda into the bowl and gently stir to combine.
Stir through the chopped chocolate.

Fill muffin/cupcake cases 2/3 of the way and bake for approximately 20-25 minutes, until cakes are springy and an inserted skewer comes out clean.

Enjoy!

Bake
xoxo

 

Roasted rhubarb and ginger cakes

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We are celebrating the first rhubarb in our fruit and veggie box this week!

Whilst I would happily eat it slightly stewed and definitely sharp, Shake needs it somewhat sweeter and hidden. C is yet to voice his rhubarb opinion ;)

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These muffiny/cakey treats are a good compromise for us. Rhubarb is kept tart but complimented with fresh ginger and (I recommend!) ground cardamon.

After exploding butter in the microwave twice I never thought I’d get my act together. Instead, I went old school and melted the butter on the hob.

I like being old school.

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If you don’t have/can’t find oat flour (like me), make your own! It takes two seconds with a blender and those oats are good for you :)

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Roasted rhubarb and ginger cakes

Makes about 20 small cakes

Adapted (considerably) from a recipe in Good to the Grain by Kim Boyce
Ingredients

Dry:
90g Oat flour (I simply blended the oats, but left it a little chunky for texture)
75g plain flour
45g whole wheat flour
100g sugar (I used light brown)
1tsp baking powder
1tsp bicarbonate of soda
1/2tsp ground cardamom (optional)

Wet:
80g butter, melted and cooled slightly
170ml whole milk
120g (greek) yoghurt
1 egg

knob of fresh ginger, peeled and grated

125g roasted rhubarb (see below)

Roasted rhubarb:

Slice and dice rhubarb (about 3 stalks) into desired size.

Place in ovenproof dish and cover with a little freshly squeezed lemon juice and a couple of teaspoons of sugar.

Roast in oven at 180degC for about an hour. You want the rhubarb to keep its shape still but be soft.

Leave to cool before using in cakes.

To make cakes:

Preheat oven to 170degC

Blend oats, if necessary. Sift all dry ingredients into a large bowl. Add back anything left in the sieve to the bowl.

In another bowl combine the wet ingredients, whisk briefly.

Add grated ginger to wet ingredients.

Pour wet ingredients and roasted rhubarb into dry ingredients bowl and gently stir to evenly combine.

Spoon mixture into cupcake cases (I use these) and fill about 3/4 of the way.

Bake for approximately 20 minutes.

Enjoy!
Bake
xoxo

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