I recently made a couple of hummingbird cakes to show of some gorgeous nasturtium blossoms that were blooming in my springtime garden. I made one cake with cream cheese frosting, shredded coconut, and orange nasturtium flowers; and a second cake decorated with yellow nasturtiums, pecans and edible leaves and flowers.
In this post I would like to share with you the second hummingbird cake I made with yellow nasturtium flowers, toasted pecans, edible pansies, scented geraniums, and mint leaves.
Continue reading Hummingbird Cake with Pecans, Pansies, Nasturtiums Blooms & Scented Geraniums
I had this delicious piece of cake at Peets when I met my friend Roli for coffee one morning. Called Hummingbird Cake, it was moist and light, chock full of nuts, with a soft cream cheese frosting, and it was just perfect 😋.
I assumed it was called hummingbird cake because of all the nuts in the cake, because it reminded me of a birdseed mixture – you know what I mean? But as it turns out when I was looking for a recipe for hummingbird cake what I found out is that the reason it is called a hummingbird cake is because it tastes so good that it makes people hum – go figure 🤔.
What got me motivated to make a hummingbird cake is the opportunity to decorate the cake with my spring blooming nasturtiums. These nasturtium blooms were looking so glorious in my springtime garden that I wanted to show them off in a beautiful dessert. The hummingbird cake with cream cheese frosting made the perfect backdrop for these lovely nasturtium blossoms.
Continue reading Hummingbird Cake with Nasturtium Blossoms
It was a cold wet February afternoon when I was craving a deep dark gingerbread cake. Dark as dark can be, almost glistening black in color, super moist and intensely gingery is the type of gingerbread cake I wanted on this wet and cold afternoon.
For years my friend Georgina made this amazing dark ginger cake any time I requested a sweet treat from her. Georgina’s ginger cake was the best gingerbread I had ever had. Deep Dark Dense Ginger Cake is what I call this fresh ginger cake and nothing came close to it, absolutely nothing. Continue reading Deep Dark Gingerbread Cake
We planted an orange tree a few months ago and the fruit were ripe and ready to be picked. The idea for this orange tea cake came from our just picked orange harvest.
Continue reading Orange Cardamom Tea Cake
Have you heard of FIKA? I hadn’t. Not until a few months ago that is, when I was catching up on my daily world news on BBC.com. I came across an article that read Why Are Swedish Workers So Happy?. This article was about FIKA, the Swedish workplace tradition of taking a coffee break with sweet treats and chatting. In many companies in Sweden this coffee break is not only encouraged but in some offices it is actually mandatory. Research has shown that taking a work-place coffee break leads to happier and more productive employees.
I know it’s silly of me, but when I read that people take a coffee break every day with a sweet pastry or two, all I could think of is, “Why aren’t Swedish people overweight?” Eating that much sweet treats every day must have some negative impact on the body. Right?
The quest for the answer to this question is how I came upon this cookbook Scandinavian Baking by Trine Hahnemann. Continue reading Scandinavian Baking by Trine Hahnemann