This recipe probably looks pretty familiar to some of you. If it does, don’t worry – you haven’t gone mad.
I have decided to revamp and reshoot some of my old recipes (in between posting new content) in order to give them the love and attention they truly deserve. After making these many times over the last year I’ve come up with a few little tweaks which I think make them even better, which, to me, is a natural part of the cooking process. It would be unfair not to share those improvements with you. More importantly, my photography skills have improved significantly since I began this blog just over a year ago. A quick peek at some of my earlier recipes will make that abundantly, cringe-worthily clear. It requires a real effort in mindfulness for me not to agonize over some of those earlier photos! At the same time, it is also really rewarding to see how far I’ve come.
To give you a sense of how hectic life has been lately, I’m going to let you in on a little secret: this was supposed to be an Easter post.
That’s right, you heard me. I wanted to share this beautiful cake with you in time for you to (hopefully? maybe?) make it and impress all your friends and family.
It’s probably too soon to be sharing another cookie dough ball recipe. I thought long and hard about whether I should just tuck this recipe away for a rainy day. But the last couple of weeks, aside from being overwhelmingly busy and exhausting, have seen a lot of unsuccessful recipe testing and unfortunate photo taking. It happens. Some weekends it seems like everything I touch in the kitchen turns to gold, and others… well, let’s just say I ate a lot of waffles yesterday and enjoyed very few of them.
Sometimes you just really need a quick sugar fix, and sometimes, you don’t want to wait 50 minutes and wash 10 dishes just to satisfy that craving. Yet the alternative – a manufactured, chemical-laden, and nutritionally void candy bar – is equally unappealing.
What’s a girl to do?
These things are a life-saver.
I’ve been making a conscious effort to reduce my sugar intake during the day – the last, stubborn remnant of my previously poor eating habits – but when that post-lunch slump hits me around 2:30 in the afternoon it becomes incredibly difficult to avoid. When I do go for sweets I still make sure they’re comprised of whole foods and have come from my own kitchen, but natural sweeteners like honey and maple syrup can still do damage if eaten in large quantities. They might be healthier and more nutritious, but they’re still sugar.
This week I was tasked with creating a quick and portable breakfast recipe, preferably through the use of chia seeds, for a very time-pressed friend of mine. Chocolate chia pudding was the first thing that came to mind, but that didn’t seem quite right. It didn’t seem… interesting enough. I wanted this recipe to really capture the essence of my friend – exotic yet approachable, exciting yet down-to-earth. I suddenly thought of the comforting and aromatic flavours of India and simply couldn’t shake them; everything seemed to just fall into place from there. What I didn’t anticipate was how beautifully this recipe would turn out on the first try.
I’ve only recently forayed into the world of upside-down cakes, and I have to say, I thought they would need a lot more work and finesse! They just look so impressive, with that syrupy sweet layer of perfectly arranged fruit, caramelized to perfection – surely that requires a master baker? Not so, my friends! Even the most humble of bakers can achieve this sticky glory. It’s really just a matter of combining a little bit of fat and sugar with the fruit of your choice, and letting heat do the rest. And while this cake tastes quite sweet indeed, it’s actually relatively low in sugar content – just under half a cup in total – making it a suitable companion for your morning coffee (if you’re a cake in the morning kinda person). Continue reading