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).
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.
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”
The nutty aroma of today’s bake fills my kitchen as it rests on the wire rack. Sigh of relief follows when the loaf is finally cool enough to slice. One of the joys and tensions of trying out & substituting new flours is wondering if it will all work out. Looking forward to slathering it with butter. Maybe I will use some to make sandwiches for Loving Husband’s Lunch Bag tomorrow. Continue reading “Buckwheat-Spelt Loaf”
Is this a banana cake or banana bread? I’ve done some reading and I don’t think there really is a clear divide or definition. Whatever it is, this is a wonderful recipe, taken from Anita Bean’s The Runner’s Cookbook, which is healthier (on account of the wholemeal flour, lower amount of brown sugar and vegetable oil) moist, tasty, and it keeps for a long long long time. I freeze mine and take it out over a few weeks to refuel after my runs, or to enjoy with my cup of tea. Continue reading “Banana Walnut & Date Cake”