Dec
29

#PGMinseason | Little Upside Down Cake

Little Upside Down Cake

Hey Pure Green readers! Now that the holidays have begun to wind down we are excited to share more of #PGMinseason with you. As mentioned in the post prior, the next installement will kick off in January of 2015 with a renewed purpose. There will be more details on that as the date gets closer so until then we'd like to introduce the second community leader, Sanda of Little Upside Down Cake.

If you aren't already familiar with her work, Sanda's blog features stunning photography and delicious seasonal recipes that create romantic and beautiful scenes. For her #PGMinseason recipe post, Sanda contributed a recipe for Apple and Ginger Cake-- a delightfully tasty dish that is good from early fall all the way through winter. Depending on where you live, apples may or may not be found in abundance during the last two months of the year. In some areas they are in season from August-June and in others this is the last period of time when they can be found fresh, since they are most likely harvested and kept in a cold storage to sell at markets. 

We hope you enjoy Sanda's post as much as we do and continue to follow us on Twitter, Facebook and Instagram to stay updated on #PGMinseason!

5 Questions with Sanda

Three words that describe you best?
I guess that would be : Emotional, Visual, Organize
What food could you never live without?
Bread. As much as I like to bake it I love to smell its scent through the house. There is nothing that can compare with the taste of freshly baked bread.
Favorite ingredient?
Tomato .... fresh, cooked, sweet, savor, acid ... it can go everywhere and I use it in abundance.
In a sentence, what does seasonal cooking mean to you? 
It is an essence; we should cook with what nature gives us at the moment.

Follow Sanda on Facebook + Instagram + Twitter

Apple and Ginger Cake by Little Upside Down Cake for Pure Green Magazine

Grey, shades, light and my hands deeply involved into dough. I mix and bake.
My body is seeking for deep flavors and spices and I bake an apple cake with ginger… sprinkle it with maple syrup, one a friend gave me and I kept for a special occasions.
I sit and read with a cake on my lap and hot tea next to me.
I am happy.

Apple and Ginger Cake

(adapted from Anna Jones’s book ‘A modern way to eat’)

250 g spelt flour
1 tsp ground cinnamon
1/3 tsp ground allspice
1 tsp ground cardamom
150 ml maple syrup
2 eggs, at room temperature
150 ml olive oil
1 tsp baking soda
3 cm round piece of ginger, peeled and finely grated
3 cooking apples, peeled and grated

Preheat the oven to 180ºC. Sift the flour into a bowl with the cinnamon, allspice, cardamom and bicarbonate of soda.

In a separate large bowl, mix maple syrup, eggs and oil. Add the flour mixture, then mix. Fold in the ginger and apple.

Butter a standard-sized loaf tin and pour the cake mix in. Smooth the top and bake for about 1 hour or until a skewer inserted in the thickest part comes out clean. If the top looks like it’s browning too quickly, cover with foil. Remove from the oven and cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

Apple and Ginger Cake by Little Upside Down Cake for Pure Green Magazine

Apple and Ginger Cake by Little Upside Down Cake for Pure Green Magazine

Apple and Ginger Cake by Little Upside Down Cake for Pure Green Magazine

PHOTOS courtesy of LITTLE UPSIDE DOWN CAKE 

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