To cheer myself up today….and also start to use up some of the food in the cupboard before we move house – I baked a Marmalade, Coconut and Polenta cake. I know it sounds like a random mix of ingredients but the end result is lovely and tasty.
The recipe makes enough for two loaf tins worth….il admit, the first batch i forgot to put sugar in (oops!) but…..I can attest to the fact that the sugar-free version tastes nice as it benefits from the sweetness of the coconut and orange juice but obviously the sugar helps to balance out the slightly bitter marmalade taste. So…..its upto you which version you make!
Makes 2 Loaf Tins
180ml Rapeseed Oil
240ml Orange Juice
Grated zest of one Orange
70g Dessicated Coconut
70g Caster Sugar
100g Ground Almonds
180g Polenta (fine)
2tsp Baking Powder
For the Syrup
50g Caster Sugar
10ml Orange Juice
Preheat the oven to 180 degs.
Whisk the wet ingredients together including the marmalade, until it dissolves. Mix the dry ingregients together so all incorporated. Gently add them to the wet ingredients and mix together. The mix will be slightly runny – don’t panic – the oven will sort that out!
Line the loaf tins with greaseproof paper and fill them with equal measures of the cake mix.
Bake for 45minutes or until a skewer comes out clear.
To make the syrup, slowly heat the sugar, juice and water until bubbling and slightly syrup-y in texture.
As soon as the cake comes out of the oven generously brush the syrup over the top so that the whole cake can soak it up for extra sweetness and moisture.
Leave the cake on a wire rack to cool and serve with some greek yoghurt.
I have had such a busy weekend this weekend including eating out at my two favourite restaurants (Honest Burger and The Ivy Market Grill) with my two favourite people ☺️ and so tonight stayed in and fancied fish or seafood, as I haven’t had Asian food in a while I picked this steamed sesame and coconut fish dish. This is a Burmese recipe and its very delicious and easy, perfect for today’s warm Summer evening as it is light, tasty and reminds me of eating al fresco in Myanmar.
2 fillets of white fish – I used basa but cod or haddock would work well too
1 tsp ginger
1 clove garlic
70ml warm water
40g dessicated coconut
1tbsp toasted sesame seeds
1/2 tsp turmeric
salt and pepper
1tbsp lemon juice
1tbsp coriander leaves – chopped
Blitz the ginger, garlic and coconut with the water until a paste. Mix in the sesame seeds, coriander, salt, pepper, flour, lemon juice and turmeric.
Place each fish fillet on a sqaure of foil and cover with the coconut mixture. Wrap the fish up into a parcel so sealed.
Steam above boiling water for 10 minutes.
Serve with veggies and rice.
Im on a bit of a health kick at the moment and im dragging elix along with me. This weekend i’ve been making lots of healthy new dishes and wanted to share the cake i baked this morning with you.
The below uses spelt flour which is nutritionally better than normal wheat flour (you can also use wheat flour for the recipe if you dont have spelt flour). Spelt flour has fewer calories and higher protein content and adds a slightly nutty, sweet flavour. If you want to add extra sweetness to the loaf (it has no added sugar) i would suggest adding raisins or sultanas or dried berries.
450g grated apples
2tsp baking powder
60ml coconut oil (olive oil will also work)
1 1/2 tsp cinnamon
260g wholemeal spelt flour
handful of dried berries/raisins (optional for extra sweetness)
This recipe is very easy – mix all the ingredients apart from the flour together until all incorporated. Add the flour and stir through.
Line a loaf tin with greaseproof paper and fill with the mix.
Pop into a pre-heated oven 180 degs for 45-50 minutes until a skewer comes out clean.
Serve sliced, either warm
or cold, lovely with custard, creme freche or fresh berries.