First the cake roundup. I’d been deprived of cake-making while my French visitors were here so of course I went crazy in the kitchen after they left. I wonder if I have cakeitis or compulsive bakingitis. Cheesy grin. Ooh and talking about cheese my Goats’ cheese, fig, walnut and black sesame macarons were quite popular with readers. Yay! It’s a really simple filling and a great way to eat macarons that aren’t too sweet, with a yummy savoury tang. And if you’re new to them, don’t be scared of macarons. Once you have them down it’s so simple and straightforward. I can’t promise anything but my Italian macaron shells recipe page did help my mum and a few blogging friends conquer the macaron, if you’d like to try too.More flavours
I also made my latest version of the classic coffee and walnut cake, with carrot which gave it the added moisture I’d been looking for. Eureka! It was a hit with my stomach and fellow climbers, along with the usual popular Christmas cake with ginger. Then along came the next experiment with more flavours and textures: Matcha green tea, white chocolate and yuzu mini bundt cakes with cream, pomegranate seeds and freeze-dried raspberries! I would have thrown in the kitchen sink but there wasn’t space for it. I’m hoping to post this recipe soon. I need to make another batch so I can take more photos of those lovely photogenic pomegranate seeds! Did you notice I managed an arty aeriel-view cake photo? By accident of course. But here are the plain unadorned cakes.
I took them to the climbing wall and my friends exclaimed ‘OMG, you really do bake all the time, don’t you? When did you make these?’ Um the previous night at 10pm. Oops. Not that I’m obsessed. Cheesy grin again.
I also went on a not-very-impressive excursion into the land of savoury muffins. It was my second time ever cooking quinoa – the first time I forgot about it on the stove so it all burnt. But my Quinoa and courgette (zucchini) savoury muffins didn’t look anything like the pretty ones in my new Forest Feast recipe book. Very pale and like soufflés that have gone on strike and refused to rise. Might be worth working on them because they were still delicious and quinoa’s supposed to be very good for you…
La Castanyada and Halloween
Here in Barcelona la Castanyada (chestnut eating time) is actually more important than Halloween. So I’m going along with the general vibe and focussing on sweet potato or chestnut desserts and the traditional panellets (almond paste cookies). Hopefully I’ll post that recipe very soon, then later the chestnut cake that features my new best friend, marron glacé. Yum.Otherwise I’ve seen some really creative Halloween recipes on other blogs and Instagram, with some amazing scary or cute stuff! I found two blogs with posts that include a lovely variety and some tasty cakes too: Top 50 Halloween Desserts and 42 Creative Halloween Food Ideas! Most of the recipes aren’t too gory or bloody. If you want more of that check out this Pinterest Halloween selection. Me I’m a wimp and prefer cute white meringue ghosts and skeleton biscuits to dismembered gooey fingers. Uurgh. Lol.
My sweet potato, cranberry and walnut cupcakes are a bit tame but delicious with or without frosting. Plus they double up for two celebrations, la Castanyada and Halloween. Woohoo! Hoping to take some for my friends on Sunday when we go rock climbing. Though it would be fun to give them some skeleton cookies too… Do you have any suggestions or favourites?Well must say farewell now. Have a lovely end of the week and weekend sweet reader, whether you celebrate Halloween, la Castanyada, the Day of the Dead or just life in general! See you next time! As always, happy baking and eating! 🙂 x