Finally, spring fruit is starting to appear in the market, so it´s time to make this focaccia, this gorgeous jam, a boozy cake, these fudgy brownies, and this refreshing salad.
This is what this city looks like these days. The Jacarandá, my favorite tree, is in full bloom, covering streets with those gorgeous lavender flowers. Move over cherry blossoms.
A little bit of everything...
This recipe is really old-fashioned, makes just one loaf and has that slightly caramel but very plain taste that allows for things like nuts, dried fruits or chocolate to be added or syrups and glazes to be poured on top. Or both. Or nothing, just dusted with confectioners´ sugar before serving. Your choice.
I drizzled it with ginger honey syrup right out of the oven. While surfing tv cooking shows, I saw Ines (a pretty well known bartender here) make a ginger syrup to use in a drink. Somehow, when I was bookmarking this recipe the syrup seemed perfect, and I made it with honey to add a different sweetness to it. The final flavor is spicy sweet and perfectly balanced.
BROWN SUGAR LOAF CAKE
from ThePocket Cookbook, by Elizabeth Woody from Mc Call´s magazine staff
1/3 cup (75g) unsalted butter, at room tº
¾ cup light brown sugar (I used organic)
1 ¾ cups (250g) all purpose flour
3 teaspoons baking powder
¼ teaspoon salt
2/3 cup milk
¼ teaspoon vanilla extract
Ginger Honey syrup (recipe below)
Preheat oven to 350º. Butter a medium loaf pan.
In a large bowl beat butter and sugar until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition.
Sift together flour, baking powder and salt. Add to the egg mixture in three additions, alternating with milk and vanilla in two additions.
Pour into prepared pan and bake for about 45 mintues or until a tester comes out clean. It will become shiny on top.
Transfer to rack, poke surface of loaf with a wooden brochette skewer, and pour ½ cup of honey syrup on top of hot cake. Let cool.
Unmold, dust with powder sugar and serve.
Make 1 loaf.
Ginger Honey Syrup
½ cup honey
½ cup water
½ oz. chopped fresh, peeled ginger
Put three ingredients in a small saucepan, cover and let boil for 3 minutes. Turn off heat and let ginger cool in the syrup. Refrigerate until ready to use.