Apple & Ginger Cake

apple ginger cake

I love ginger and yes it is nice in a cake. It is definitely a bit unusual, because the cake is a little spicy. It is actually made for sweet cake add-ons such as whipped cream, syrup or ice cream. But if you don’t like ginger this cake is definitely not for you. For ginger lovers – jut like me – this is perfect.

I think the combination of apple and ginger is a great flavour combination for that Indian summer were having in Germany these days. Blue skies, red leaves…

I love autumn!

flowers apples and apple ginger cake

What you need:

  • 4 apples, sliced
  • A big piece of fresh ginger
  • 75g butter
  • 75g raw cane sugar
  • 2 eggs
  • 150g Quinoa flour
  • 1 teaspoon baking powder
  • Steps:

  • In a bowl, mix the butter, eggs, sugar, flour and baking powder with a blender
  • Preheat the oven to 180°C
  • Grease a springform pan and then press the Quinoa mix in bottom of the pan
  • Peel the ginger and grate it over the cake base
  • Before you arrange the apple slices on the base, sprinkle some raw cane sugar over the ginger
  • Bake for about 30 minutes
  • Advertisements

    Carrot Soup with Grilled Pecorino Biscuits

    carrots vegetable box

    vegetable box

    carrot soup with pecorino

    I am very excited that we finally have a vegetable box subscription. Every friday we receive a surprise box full of vegetables from a local organic farm.

    This friday’s box came with a lot of carrots. I don’t usually buy carrots although I really like them. So that’s the good thing with the subscription box – you receive vegetables you might not usually buy and so you get creative.

    The carrot soup I made was really rich and creamy, although it was all veggies, spices and honey. I made pecorino biscuits as a the little treat to have with the soup.

    I am not a big soup fan but maybe I am starting to. Enjoy the rest of the weekend!

    What you need for two people:

  • 500g carrots, peeled and chopped into small pieces
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 small piece of ginger, finely chopped
  • 500 ml vegetable broth
  • 2 tablespoons honey
  • Salt and pepper
  • Oregano
  • Pecorino cheese
  • Paprika powder
  • Parsley
  • Steps:

  • Heat onion and garlic in a soup pot over medium heat
  • Add carrots and ginger and sauté for 5 minutes
  • Add the veg broth, lower the heat and simmer for about 30 minutes
  • Stir in the honey, pepper, salt and oregano
  • Simmer for another 15 minutes
  • Meanwhile preheat the oven to 180°C
  • Grate the pecorino and form small pecorino heaps on a baking tray
  • Dredge the pecorino heaps with paprika powder and grill in the oven for about five minutes
  • Let the pecorino cool down
  • Purée the soup and then serve with pecorino biscuits and parsley
  • Buckwheat Bread with Quinoa

    Buckwheat Bread with Quinoa

    I am starting to explore flours other than the common white all-purpose flour, that I have used for baking all along. There are so many great and healthy options that I want to discover and I have found so many great recipes and ideas lately.

    I made a bread with buckwheat flour and quinoa flour and some small mashed potatoes. It is very tasty and quick and easy to make. Making bread yourself has such a fusty image in Germany which is sad. Homemade bread tastes so good! I also think it is a myth that baking your own bread takes a lot of time and effort. All wrong. But in the 15 minutes you can also create a big mess in the kitchen. Flour all over the place it was until I found out that you can also mix flour and water in a bowl rather than creating a crater of flour and fill water in it on a table. I thought it looked kinda fancy…

    dough for buckwheat bread with quinoa

    What you need:

  • 250 ml warm water
  • 1 tablespoon dry yeast
  • 200g buckwheat flour
  • 150g quinoa flour
  • 100g peeled, soft-cooked potatoes
  • 1 teaspoon salt
  • 30g sesame seeds
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • Steps:

  • Combine half of the water with the yeast and two tablespoons of buckwheat in a bowl and leave it at a warm place for about 15 minutes
  • Add the rest of the ingredients and mix everything well and then knead with your hands until you have a smooth dough
  • Leave the dough in a bowl at a warm place for about 45 minutes
  • Preheat the oven on 180°C
  • Grease a baking pan with butter and then fill the pan with the dough
  • Bake for about 45 minutes