Picky about Pikelets – Anzac Day Traditions

pikelets

Princess Would it be crass to say that I am the Queen of Pikelets?

Well, I’ve said it, so if I am crass, it is because these Pikelets have won awards for many years at the Royal National Show. Seriously!  If the reactions of others are anything to go by, they really are impressive, well, as much as a pikelet can be, I suppose.  I have always kept my recipe a closely guarded secret, but today being April 25, Anzac Day; a significant, almost sacred national day for Australians and New Zealanders, (that you can read more about here), I’ve decided to spread the love that only an Aussie pikelet can do, and share this recipe with you!!

pikelets

Pikelets are very definitely entrenched as a home bake favourite in the vernacular Australian and New Zealand cuisine and are much better than the much touted Anzac biscuits, [find that recipe here] -an oh so popular wartime ‘cookie’ that entered Australian and New Zealand folklore as one of our few traditions that are uniquely our own, but today – today it is all about Pikelets!

Meanwhile, some of you are probably thinking: ” Just, what ARE Pikelets?” Right? Continue reading “Picky about Pikelets – Anzac Day Traditions”

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Danish Spice Cake – an Australian Perspective

Danish spice cake with a dusing of Cinnamon Sugar

I so love using cinnamon  in home baking as it is has so many health  benefits.

Cinnamon is a source of calcium, iron, vitamins, figre, and can assist with  a variety of digestive ailments such as gas and bloating and has a mild anti-inflammatory effect. Studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease. [Source:http://cinnamonnutrition.com/index.html%5D ]

So when Tidious Ted at Recipereminiscing posted this recipe just before Christmas, I jumped a the chance to make it.

In Australia, we do not have access to the wonder that is fermented milk products, so I substituted sour cream and plain probiotic yoghhurt (3/4 to 1/4) in place of cultured milk.

I also halved the recipe as it makes quite a large cake, used butter instead of margarine, and replaced the cloves with mixed spice.

I also added a few currants….. just because I could!!

Another tasty recipe I have made, using cinnamon to make Apple and Cinnamon Bread, is found here

Read More about cinnamon itself and its properties here 

Adding more cinnamon to your diet: Something Delicious and Healthy to Ponder About

Raspberry Buttermilk Cake with White Chocolate

Raspberries are claimed to be the World’s healthiest foods containing massive amounts of Vitamin C, possess anti-cancer properties as well as the ability to counteract obesity. With that in mind, this delicious cake recipe, with a few alterations, was prepared:

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Raspberry Buttermilk Cake (with Cinnamon and White Chocolate option)

Ingredients

130g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
56g unsalted butter, at room temperature
146g sugar, plus a further 1 1/2 Tbsp sugar, divided
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest (optional)
1 large egg, at room temperature
1/2 cup well-shaken buttermilk
1 cup (approx 140g) fresh raspberries

Topping: 1 dessertspoon butter, (melted)

1 tablespoon cinnamon (sprinkled over the top)

Method

Preheat oven to 205°C/400°F . Butter and flour a 20cm round cake pan.

Whisk together the flour, baking powder, baking soda and salt and set aside. Beat the butter and first measure of sugar with an electric mixer at medium-high speed until pale and fluffy. Beat in the vanilla extract and lemon zest. Add the egg and beat well.

Switching the mixer to a low speed, mix in the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Ensure that each time you only mix until just combined. Transfer the batter into the cake pan and gently spread to fill the pan. Scatter the raspberries over the top and sprinkle with the final 1 and 1/2 tablespoons of sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, which should take between 30-35 minutes. Cool the cake for 10 minutes then turn out onto a rack to cool completely, then brush melted butter on top and sprinkle with cinnamon.

For a dessert treat: serve with some vanilla yoghurt, or cream.IMG_20141026_202813

Variation: Add 100g  white chocolate buds with the raspberries prior to baking

Something Delicious, healthy and moreish to Ponder About