Skip to main content

Honey Ginger Citrus Cake

This was another creation stemming from the wonderful Flavor Bible. I can't even tell you how much I love this book.  I had some key limes, so I looked up limes to see what tastes good with them.  This is the recipe I came up with afterwards.  I also had a lovely orange blossom honey that I'd gotten from the Alemany Farmers' Market, so I wanted to use that too.

Stacey's Honey Ginger Citrus Cake Ingredients:
1.5c unbleached white flour, organic
1/2c whole wheat flour, organic
3/4c sugar, organic
1 tsp salt
1 tsp baking powder
1 tsp baking soda

1c almond milk
2 eggs, organic
1/4c blood orange infused olive oil (from Sigona's)
1/4c nonfat plain yogurt, organic
1/4c key lime juice
1 tbs grated fresh ginger

2 tbs orange blossom honey (finishing touch)

First, I preheated the oven to 350F and got out 2 glass loaf pans. I put all the dry ingredients into a bowl and mixed.  I heated the almond milk in the microwave for 1-2 minutes until it was about 115F. I think it helps cakes if they're not so cold entering the oven.  I put the oil and the eggs together and whisked gently with a fork, then added the yogurt to it.  Then, I put the ginger into the lime juice.  Then, I put all the liquids (minus the honey) into the dry ingredients and mixed with a silicone spatula.  I poured even amounts into the 2 glass loaf pans and then put them into the oven.


I cooked them for about 35 minutes, rotating the pans 180 degrees about halfway through.  After taking them out of the oven, I let them cool for about 10 minutes before I poured a tablespoon of honey over each one, spreading the honey out into a thin layer.  This is easier to do when the cake is hot because the honey gets thinner and runs more easily along the surface.


Everyone at work seemed to love this cake, one person telling me it wasn't like anything he's ever tasted before.  I loved the smell of this cake - it was so fragrant: floral and citrusy. Go Flavor Bible, go! :)

Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers

So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

Eggless Chocolate Cake 2 c sugar
1 3/4 c flour3/4 c unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 c sunflower oil, organic
1 c whole milk, organic
1 c boiling water 1 tsp salt 3 tbs flax seeds
Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired)
Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender). 
Mix dry ingredients. Mix in wet ingredients, with boiling water being last.
Pour into cake pan (9x13). 
Bake for 30 min, rotating once. 
Let cake cool at least an hour.
Whip creams and then mix in powdered sugar and …

Photo -> Ink Drawing #1: Picnic

I went out to have a picnic with two of my best friends, Ester and Young out in Napa.  We brought Ester's dog Fergus and I took a picture.


I've started a new hobby of trying to turn my photos into drawings (and maybe paintings someday when I have the time).  Here is my first (and perhaps only) attempt at an ink rendition.


I did pencil first, since I tend to have problems with proportions, then filled in later with ink. You can click on the images for larger versions.

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house.

Ingredients
(weight not volume)
10.1 oz flour
0.5 oz cornstarch
1/2 tsp baking soda
1/2 tsp salt
12 tbs (1.5 sticks) butter
7 oz light brown sugar
3 oz granulated sugar
1 egg
2 tsp vanilla bean paste (you can use regular vanilla extract if you want)
9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips)
1/3 c dried cranberries

Preheat oven to 350F.

Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix.

Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper).

Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to brown (and if you're …