Honey Spice Cake: Healthy Holiday Bake

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

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Drizzled with glace icing, The Feature photo was glazed with melted lemon compound drops.
  • 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
  • 2 eggs
  • 1/4 tsp salt
  • 3-4 tbsp milk
  • glace icing (optional)
  1. Preheat the oven to 180 degrees Centigrade.
  2. Line a 20cm square baking tin.
  3. In a large bowl, mix all the ingredients until well combined.
  4. Spoon the mixture into the tin and smooth surface with spatula.
  5. Bake in oven 20-25 minutes until a skewer comes out clean.
  6. Leave the tin to cool for at least 15 minutes. Transfer to wire rack to cool.
  7. Drizzle with glace icing, if desired (mix a small quantity of icing sugar with a few drops of water until the desired consistency).

 

 

The Changing Seasons: October 2019

Highlight of my October is Younger Daughter & Grandparents’ (plus Me) Trip to Tokyo. We had 5 nights at Tokyo Disney Resort, 5 nights in Chiba (千葉市 Chibashi).

I haven’t been back to Japan since 2007 so was feeling a little apprehensive over my lack of the language. A Friend who visits the country several times each year assured me that that I would be fine, and after all, I was going to The Happiest Place on Earth (and she wasn’t referring to Disneyland).

Shortly upon arrival, I was reminded of how gracious the Japanese are – immigration is the most orderly and courteous I’ve encountered ever. I found this true throughout our visit as we encountered a variety of service people and folks on the street who were eager to help despite language barriers.

And of course, starting our trip in Tokyo Disney Resort was an easy way to ease ourselves into the swing of things.

Chiba-shi is the capital of Chiba prefecture.  It afforded many conveniences without a big city feel. Running through the smaller streets gave me a chance to discover havens of greenery & beauty.

Continue reading “The Changing Seasons: October 2019”

Buckwheat-Spelt Loaf

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”

Banana Walnut & Date Cake

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”