Wednesday, 18 January 2017

Carrot and cardamom cake

Curiously, I've become a convert to carrot cake. Not so curious perhaps, when I report that this recipe comes from a café I consider possibly the most perfect in all the world - that of the Rosendals Trägåd, a beautiful biodynamic orchard on an island in Stockholm. If you find yourself in that city, you really must go, though June rather than January would be advised. In Swedish summer, it recalls a scene from a Carl Larsson painting - nut-brown blondes of all ages grazing on cardamom-scented cakes in the dappled light of apple and pear trees. 

Made moist with oil and carrots, infused with Scandi staples cinnamon and cardamom, and lashed with creamy lemon icing, this is cake to convert anyone who believes (as was my firm opinion for most of my life) that vegetables have no place at all in baked goods. I have relaxed this stance once before, for the beloved Bourke St Bakery, whose carrot cake I've blogged already on this site. That recipe - though sublime - is somewhat fiddly. This one has the advantage of being made in one bowl, and once cooked, needs only to be cooled and icing slathered on top. Australian summers are a little harsher than Nordic ones, so keep it indoors unless you choose a mild day for a picnic. The icing is the issue and believe me, you don't want to skip that. One solution could be to keep it separately in an esky and pile it on just before serving. If it oozes a little, all the better.

Monday, 9 January 2017

Spiced pear paste

December was destined to be a downer due to a deadline. So to counter the crankiness of working while everyone else was on holidays, I made a pact with myself that I would see or swim in the sea every day of that month. I'm lucky enough to live within walking distance of three stunning Sydney beaches, and multiple ocean pools. Last year I didn't go once to any of them all summer. My mum had just died and I found it hard to be around beauty like that at a time when things felt so dark. A year on, it felt like the policy needed to change. I'm not sure I felt any more festive but it definitely felt good to be floating, if only for five minutes a day.

I'm grateful for being able to do it at all. And for good friends, one of whom has his birthday on the 25th of December. Being folded into that celebration allowed me to formally give Christmas the flick this year. Instead we ate birthday cake, drank wine and grazed on cheese... and this was what I made to go with it. 

Mum used to make guava paste, which I loved, but I didn't have guavas, so with a bit of inspiration from Maggie Beer's peerless products, whipped up a spiced pear paste, which was wonderful. Here's to horizons.