I have driven through the lovely campus of Nanyang Technological Institute on many occasions these past few years as Older Daughter has been pursuing her love of the word through Linguistics & Literature.
One of the most beautiful spots on campus is the School of Art Design & Media. I have such an inexplicable urge to roll down the slopes which adorn the building; but as I sadly discovered, not really do-able.
On one of these slopes features Michelangelo Pistoletto’s living art installation. I love it when worlds collide: big excitement.
I have tried many of Anita Bean‘s (The Runner’s Cookbook) recipes for healthier bakes as they are easy to make & delicious. This recipe came up on Instagram last week and I’ve made it twice already. It is a delightfully light spiced cake that can be whipped up in no time at all.
Another bonus is that it is made with almond flour and olive oil so it is higher in fibre and lower in saturated fat. It also contains less sugar than traditional recipes.
Too good a recipe not to share. Hope you enjoy it as much as I do!
Honey Spice Cake
Adapted from Anita Bean’s recipe found on her Instagram @anitabean1
125g self-raising flour
100g ground almonds
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
50g brown sugar
50g runny honey
100ml olive oil
1/4 tsp salt
3-4 tbsp milk
glace icing (optional)
Preheat the oven to 180 degrees Centigrade.
Line a 20cm square baking tin.
In a large bowl, mix all the ingredients until well combined.
Spoon the mixture into the tin and smooth surface with spatula.
Bake in oven 20-25 minutes until a skewer comes out clean.
Leave the tin to cool for at least 15 minutes. Transfer to wire rack to cool.
Drizzle with glace icing, if desired (mix a small quantity of icing sugar with a few drops of water until the desired consistency).
I have been sad this week: one friend died after a long battle with cancer. Another died unexpectedly while on vacation overseas.. Although neither are bosom buddies, I have shared time & space with both and their departures have wrenched at my being.
As I close this month with a Thanksgiving celebration with friends & family, I give thanks through tears and a heavy heart that I have the gift of health and time with loved ones. For each minute and each hand I hold, I am grateful.
As always in these times, music and the written word provide some comfort: Time Problem by Brenda Hillman speaks some peace to me, as does this classic by Simon & Garfunkel, given a new sound by Pentatonix.
Ramen is a family favourite; meals out often finds us in a ramen shop. Happily, ramen has become extremely popular in Singapore and we are in no shortage of places to visit & revisit. Continue reading “Fire in the Belly”
I fell in love with Biscuits (not cookies, not scones) during my six years in Texas – with gravy, of course. I still remember Tanglewood Farms in Waco, off the I-35 with much fondness for their epic breakfasts plates, which often included, Biscuits & Gravy. Poking around Google, I see they shut their doors more than 2 decades ago.
Singapore has a relatively short history, so our historic buildings are also fairly young. Nevertheless, I am awed by the beauty and gravity that is conservation, and the importance of these buildings to our past.
One of the joys of a vacation are memories made. Another is the inspiration to incorporate travel flavours into our home eating. The day after we returned from Tokyo, Inspired Younger Daughter decided we had to recreate The Yogurt Drink, a daily staple we picked up from one of the many Convenience Stores around the hotel. Continue reading “reminisce with a healthy yogurt drink”