Zesty & Spicy

If you like food, we'll get along *^_^*

Maple & Carrot Semolina Cake

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Just tasted this beauty I made yesterday.

Usually, it’s not my style to let some freshly baked goods wait on the counter before being honoured by our palates but, by the time it had come to the right temperature, it was getting way too late for me to indulge in such decadence.  As a first “fall baking” project, I’m very pleased with the results and I’m sure you’ll be pleased to.  The final texture is extremely silky soft and dense, very close to a pound cake but with a nice variation because of the semolina flour.

Cut yourself a slice, toast it the traditional way or put in the oven for a few minutes before devouring it with melted butter or cream cheese spread on top..  It’s worth it.

Bon Appétit!

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Moist Orange & Almond Buckwheat Cakes in Light Syrup

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I havent had much time in my kitchen lately,  2 weeks ago I had one of my contracted model Gemma Lynx staying at my place for a full week to shoot for her upcoming website and the next after that, Max and I got super sick.  It was such a pleasure to go back to my pots and pans the week end after getting better, smelling all my spices and plan a bunch of tasty goodies for my friends and family.  One of the first thing I wanted to make once I got back was some sweets,  it’s one of the funnest thing to create for me and I wanted to start using this awesome buckwheat flour I had bought at the grocery a few days before.

I LOOOOOOVE buckwheat and I’m happy Max likes it too because it’s extremely healthy.  I invited one of my friend who kept telling me that he hate buckwheat to have him taste my latest creation because I like to challenge people like that.  Now I can officially say that he now changed his mind about this flour right after tasting my moist orange & almond buckwheat cakes.

Like I just said, these cakes are extremely moist and drench in an infused light syrup with cloves, star anise, pepper, coriander seed and cardamon pods…  Give them a try, it’s so worth it.

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