Thursday, 16 October 2014

Pineapple Coconut Dubwise Cake for Coronation Day - no cane sugar

All ready for the Coronation Day celebrations on November 2nd...

A closer look at the cake

This cake was actually inspired by a musical genre; let me explain: we love dub music, which is basically  reggae remixes, usually with the bassline emphasised and the vocals taken out, either partially or completely. How does this relate to a cake recipe? Well I made remix of our standard cake recipe, with some additions to change the flavour and texture and the vanilla taken out.The pineapple and coconut are there to give the cake a Caribbean flavour. Oh, and I must also mention the coconut palm sugar, which adds a caramelly touch. The cake is moist and sticky.
Then I thought it would be a nice gesture to dedicate this recipe to the One Dub crew, whose sound system events in Birmingham have uplifted us and caused us to dance all night many a time. The next event is on Coronation Day, an important celebration in the Rastafarian faith which marks the coronation of  Ethiopian King HIM Haile Sellassie I and Empress Menen on 2nd November 1930. Maybe I'll make a very big cake like this and take it along...

45 self-raising flour
75g desiccated coconut
4 tabs baking powder
2 tabs ground flax seeds (omit if you want a lighter cake- I added them for the omegas)
200g diced fresh pineapple
150ml coconut oil
400ml soya milk
100g coconut sugar
100ml agave nectar
plus extra agave, coconut sugar and desiccated coconut for sprinkling

  • In a large bowl, mix all the dry ingredients except the pineapple together.
  • Melt the coconut oil and whisk in the agave and soya milk.
  • Beat the wet ingredients into the dry mix and stir in the pineapple last.
  • Bake in an oven preheated to 180C for about half an hour (use the skewer test).
  • While still warm, brush with the extra agave and sprinkle with the extra coconut sugar and desiccated coconut.
  • This cake makes a lovely pudding when warm, and a gooey, flavoursome cake when cold.

If you could invent a recipe that sums up your favourite music or type of music, what would it be?

Tuesday, 14 October 2014

Cream of Celeriac Soup

The first truly Autumnal weather hit us this weekend, with bright but cool days and chilly nights. Time for something hot, creamy and comforting!
And that's where this soup comes in. Simple to make, and featuring a seasonal vegetable- celeriac- it ticks all the comfort boxes without being stodgy. The simple seasoning helps bring out the delicate flavour of the celeriac.This recipe makes 6-8 servings; you will want seconds!

500g celeriac, diced
230g potato, diced
1/4 cup finely ground almonds (1 cup=250ml)
1/4 cup finely ground sunflower seeds
2 tsps seasalt
1/3-1/2 tsp black pepper
1/2 tsp compound hing
1 tab olive or organic sunflower oil
1/2-1 tab lemon juice (optional)
  • Gently saute the potato in the oil for a couple of minutes, then add the celeriac and stir well, cooking for a couple of minutes more.
  • Throw in the seasonings, add 1 litre of water and bring to a simmer.
  • Meanwhile, whisk the ground almonds and sunflower seeds with a litre of water. It should resemble single/ pouring cream in consistency.
  • When the celeriac and potato are soft, add the "cream" and blend thoroughly. The more you blend it, the creamier it will be. 
  • Stir in the lemon juice.
  • Serve with warm chunks of your favourite bread and watch the Autumn leaves fall...