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An Examined Life

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Category: Recipes (page 2 of 18)

Cardamom Orange Bread

Orange zest. Cardamom. Applesauce. Green raisins. Maple syrup. Vanilla.

Are you drooling yet?

Cardamom Orange Bread

Cardamom Orange Bread

This is my take on Shauna’s Gluten-Free Cardamom Apple Bread. I felt like giving this fragrant bread a different name, so here it is… Cardamom Orange Bread.

P declared this as the “best thing you have ever baked.” I might just agree with him.

Ingredients

8 whole pods of cardamom
225g flour (I used a mix of spelt flour and almond meal)
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
A couple pinches of salt
2 eggs (I used Ener-G egg replacer)
1/2 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon vanilla
Zest of 1 orange
2/3 cup chunky applesauce
handful of green raisins

Method

  • Grind the cardamom seeds using a mortal pestle. Discard the outer shells. Or you can drop them in the container where you store black tea, as I did.
  • Preheat the oven to 350 F. Grease a loaf pan.
  • In a bowl, mix the flour, baking soda, cinnamon, salt, and cardamom. Set aside.
  • Mix the wet ingredients, namely coconut oil, vanilla, applesauce and eggs with orange zest in another bowl. Whisk until all ingredients are combined well.
  • Incorporate the dry ingredient mix, adding a little at a time, in to the wet mixture, stirring all the while. Stir in the raisins.
  • Pour the batter into the prepared loaf pan. Bake for 45-50 minutes until a toothpick inserted into the center of the bread comes out clean.
  • Let the bread cool for a 15 minutes in the pan.
  • Transfer on to a cooling rack. Carefully turn the bread over, so the bottom does not get too moist.
  • Cut into wedges, enjoy.

Notes

  • Fragrant warming cardamom and cinnamon, fresh and vibrant orange zest, juicy raisins, softly melting applesauce… What is NOT to love?
  • I used a rough mix of spelt flour and almond meal.
  • Shauna’s recipe called for double the amount of applesauce. I didn’t have as many apples at home, so I could only add 2/3 cup. I don’t think the recipe suffered at all, though.

Fresh Ginger Spice Cake

Fresh Ginger Spice Cake

Ginger is one of my favorite spices. I adore it in all forms. Fresh ginger is something I add to almost everything Indian I cook. Dal, khichdi, curries, soups… all of them get a generous addition of ginger – chopped or shredded. My daily cup of masala chai depends on fresh ginger for the zing and sharpness. Last India trip, I brought back to the U.S. a big knob of fragrant dried ginger (“chukkuh” in Malayalam). It liberally perfumed the plastic bag it came in. I add generous doses of dried ginger powder (“soonth”) to spice cookies and cakes. We are loyal consumers of all manner of herbal ginger teas (Yogi, Traditional Medicinals, Pukka, etc.)

I think I waited too long to make this cake, no?

Here is the original recipe. I have tweaked quantities and substituted ingredients in my version, so please read both recipes before you start baking!

Ingredients

80g fresh ginger, peeled
2/3 cup organic unsulphured molasses
1 cup raw cane sugar
1 cup olive oil
2 1/2 cups spelt flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 large eggs, at room temperature (I used Ener-G egg replacer)

Method

  • Preheat the oven to 350 F. Grease a loaf pan with oil or non-stick spray.
  • Chop the ginger finely. Or you can use a mixer/grinder to shred it finely.
  • Combine the shredded ginger, molasses, sugar and olive oil in a large bowl.
  • Mix the flour, cinnamon, cloves and black pepper in another bowl.
  • Bring the water to boil in a saucepan, add baking soda. Stir the water into the molasses mixture.
  • Incorporate the dry ingredients in to the molasses mixture.
  • Add the egg replacer to the batter. Mix well until combined thoroughly.
  • Pour the batter into the prepared loaf pan. Bake for an hour until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts browning before the cake is done, cover with a piece of aluminum foil and continue baking.
  • Let the cake cool for a good 30 minutes.
  • Cut into wedges, enjoy.

Notes

  • This cake is a beautiful blend of the sweet and spicy. The dark sweetness of the molasses perfectly complements the warm spices.
  • I used spelt flour in place of whole wheat flour.
  • The original recipe called for 120g of fresh ginger. However, the kind of fresh ginger we buy is very intense, so I reduced the quantity to 80g instead.
  • I used a loaf pan that was clearly the wrong size. The cake swelled up and started overflowing down the sides of the pan. The original recipe calls for a 9-inch springform pan or a 9inch x 3inch cake pan, neither of which I own. Well, the cake swelled like crazy, finally collapsing in the center. Next time, I will use a larger baking utensil.
  • I think this cake could benefit from the addition of dried cranberries and/or black raisins.