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Tag Archives: desserts

Vegan Chocolate Cake with Chocolate Frosting

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I halved this recipe, and didn’t use preserves. I added little extra sweetener, and slightly changed the proportions to create a frosting rather than a ganache. I used tahini as the nut butter and hazelnut milk as the non-dairy milk.


Banana in Puff Pastry

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I had some ready-made puff pastry left over from the chard/mangold tart I made recently. This puff pastry is made with vegetable oil rather than butter. I also had an overripe banana which I didn’t want to eat as it was. To make this I simply sliced the banana into the puff pastry and sprinkled maple sugar and cinnamon on it, then closed the pastry and baked for the recommended time on the package. It is a good way to use up leftovers and would work with any soft fruit.

Tea Brack

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I  used this recipe for Irish tea brack, a lightly sweetened fruity bread best served with butter and tea. I found that it did not need to bake as long as stated in the recipe: 40 minutes was more than enough at that temperature.


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It’s difficult to make this cake look exciting in a photograph, but it is moist and flavourful. It has oats, ginger, treacle/molasses and cinnamon. It’s perfect for rainy autumn weather.

Ginger-Lime Fruit Salad

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To make this salad, I made a simple syrup from water and sugar and included some slices of ginger before I started cooking it, so that the ginger infused the syrup. After letting the syrup cool, I mixed in juice from one lime, then poured it over the fruit. I let the fruit absorb the syrup for an hour in the fridge before serving.

I used an Asian pear, part of a Gala melon, some strawberries, and grapes. I was inspired by this recipe.

Hummingbird Cake

After receiving a request for pineapple cake, I tried making this, although I halved the recipe.  I left out the nuts. Although the cake was more banana than pineapple, we all liked the frosting.

Granny’s Loaf

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A granny’s loaf is a Scottish cake containing currants and sultanas, spiced with ginger and cinnamon.