Minneola Cake

Dear all,

Minneola Cake! That's all I have to say.


       

       

Lovely cake, icing made with minneola juice and zest!

       

Check out the way the cake is cut; this is the Brazilian way apparently! First you cut a circle in the middle then slice off bits going round until you just have the middle left. Fun!

 

xoxo Jennifer

Green tea scones

Dear all,

Time for another baking post. Something I've been wanting to try for years, yes, really years, is green tea (matcha) scones. And now I've finally done it!


I used proper matcha powder for these scones and a Japanese recipe (how perfect). Originally my idea was to serve them with unsweetened whipped cream and azuki bean paste (red bean paste) but this time round they were eaten as is, like little lovely matcha cakes. More like muffins than scones really, but equally delicious. So the azuki bean paste experiment has been postponed until next. For that there shall be, these things are moreish!!!





   


   

   

And there you have them! In real life the green colour is a bit more vibrant, unfortunately unable to capture that on camera. All you can do is try them yourself!

xoxo Jennifer

Barley Salad and Marinated Lamb

Dear all,

Another week, another food experiment. This week: Barley Salad with Marinated Lamb.

I made a pearl barley salad with peas, broad beans, mint and lemon to go with a lovely lamb steak marinated in mint, chili and garlic. Delicious! And healthy too. Bonus!

xoxo Jennifer

Parsnip Cake

Dear all,

Finally a cake project again! I made a parsnip and maple syrup cake inspired by a Good Food recipe. It is an alternate version of a carrot cake and absolutely gorgeous. I took lots of pictures, so take a look!


Key to this cake were of course the parsnips which I got from the local market. Just like with carrot cake I grated the parsnips and two (small) apples as well.


Not easy to get in this country but managed to find some maple syrup. Melt an inordinate amount of butter and sugar together with the maple sugar, add the flour etc and you get this lovely caramel coloured batter.


I then added the zest and juice of an orange, roughly chopped pecan nuts and the grated parsnip and apple.


Two 20cm tins and this is the result! Wowie.


This is a big gloop of mascarpone, a few spoonfuls of maple syrup and a few more pecan nuts.


Sandwich the two together and there you have a beautiful looking cake! They baked nice and even so I didn't have to cut anything off the top to make them even. This has its own disadvantage: I can't sneakily test the cake! Below is the final result as presented to the gardening group for whom I made it, hence the icing sugar flowers!

xoxo Jennifer