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“the old-fashioned teacake… with a modern twist”
Ever since I was a little girl, I loved baking cakes. In fact, my very first cooking memory was of baking my very own birthday cake — for my sixth birthday! (Of course my grandmother helped a bit…) Nowadays, I do not bake as often as I would like. The busy-ness of my life and my orientation towards lighter foods have sometimes interfered with this deep and fundamental pleasure of baking.
For this month’s feature I decided to reconnect with the pure satisfaction of baking a beautiful old-fashioned cake — but with a modern twist. So I created a butternut squash and apple teacake with a surprising but delicious candied-ginger and pine-nut streusel. Made without butter or too much sugar, this cake is light and moist without being rich. I use organic turbinado sugar for most of my desserts. This unrefined, pure cane sugar has a subtle molasses flavor and some nutritional benefits, as it retains all the natural minerals (phosphorus, calcium, magnesium, potassium and iron) and vitamins present in sugarcane juice. Finally, the Australian crystallized (or candied) ginger used in the streusel is truly mouthwatering. Harvested when its roots are young and tender, the ginger is fiber-free and mild in flavor, adding a tangy and modern twist to this scrumptious cake.
For more of Viviane’s seasonal recipes and videos go to www.foodandstyle.com
STEP 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.
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