Strawberry Streusel Cake

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This is, briefly and simply put, absolutely sublime. When I shared this loaf with my godparents, my mother and godsister, they all exclaimed it was incredible, especially doused in some heavy cream, after a lighthearted meal over denser conversation. And I do agree.

I’ll say it first before you get to the ingredients: This is a gluten-free cake. Yes, it is gluten-free, but. A but. I’ve recently become more aware of the effects of gluten not just in myself, but in others. I love my bread and might never stop eating it, however one too many a slice and I will feel it. The bloat, you get it. The carbohydrate may be the most demonised item in this current era of food-demonising, and it’s hard to determine what we could or should eat, if we end up eating anything at all. But this article puts things into nice perspective. That being said, the effects of refined flour cannot be denied and I too have to force myself to take it slow with the not-so-great stuff. There will always be room for dessert, just not every day of the week.

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Therefore, the side effects of a Saturday morning’s adventurous spirit include stepping outside of my little box of refined flour and sugar and trying things like almond flour. And how simple, plain and easy, it was. How joyous, to mix something as nondescript as almond flour with eggs and then boom, a perfectly intact cake is born.

The cake is moist without being gluey, with that perfect golden-brown all over after the single hour in the oven. I used strawberries here but feel free to use any berries you have on hand, and the same goes for the streusel topping which has mixed nuts, in which case you can use whatever nuts you like.

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Strawberry Streusel Cake (makes one 9×5-inch loaf)

Ingredients 

For the filling:

2 cups strawberries (fresh or frozen), stems cut off and diced

100g (0.5 cup) sugar

1 tbsp freshly squeezed lemon juice

0.5 tsp cornstarch

 

For the streusel topping:

45g (0.5 cup) almond flour

handful of chopped nuts (I used a mix of almonds, cashews, brazil nuts and walnuts)

90g (little less than 0.5 cup) sugar

35g (0.15 cup) salted butter, melted

 

For the cake:

3 eggs

50g (0.25 cup) light brown sugar

60g (0.25 cup) caster sugar

150g (around 1.5 cups+ 2 tbsp) almond flour

0.5 tsp baking powder

0.5 tsp baking soda

1 tsp vanilla extract

*Substitution notes:

VEGAN: Make 4 flax or chia ‘eggs’ in replacement of the 3 eggs, made by mixing 4 tbsp ground flaxseed or chia seeds with 8 tbsp water, and setting that aside to gel up for a bit. Substitute the butter with vegan butter.

KETO: Substitute the half cup of sugar with half cup xylitol or two-thirds cup erythritol

 

Directions

Preheat your oven to 180C (350F). We start with the juicy berry filling: In a saucepan heated on medium heat, add the strawberries, cornstarch, sugar and lemon juice and cook until the mixture turns glistening and sticky.

Now for the cake. In a bowl, whisk together the eggs, sugars, vanilla extract, baking powder and baking soda. Then add the almond flour and whisk. The mixture should look pretty wet, but don’t worry since this will set nicely in the oven once it is finished baking.

Make the streusel topping by whisking all the streusel ingredients together with a fork in a separate bowl. Grease a 9.5-inch loaf pan, then add half of the cake mixture. Add the mixed berry mixture evenly on top, and then add the rest of the cake mixture, and then finally the streusel topping. Bake in the oven for 1 hour exactly. Remove and let the cake cool in the pan before serving (with powdered sugar and doused in heavy cream, preferably).

White Chocolate Kladdkaka

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The sun is streaming in bright and warm in this café. The shot of soy milk in my iced Americano is a weak ivory, colour and taste slowly being watered down by all that ice. As ivory as the white chocolate that was the death of me the past weekend.

So a word or two about white chocolate. The ‘low-grade, ‘fake’, the stuff that will never live up to the heady lusciousness of her dark and milk sisters. If white chocolate has no quality of chocolate to offer (cocoa solids, caffeine maybe), perhaps it should not even be called chocolate. But it’s still a chocolate derivative– cocoa butter, sugar, milk solids, and the process and pleasure involved in consuming chocolate, dark or white or in between, is nevertheless the same. A silky richness, a smooth going-down.

And now for kladdkaka, a simple Swedish cake, and very much more of a brownie in its own right. Typically made with dark chocolate, or a mix of dark and milk. White chocolate? The Swedish may dislike this, but with some white chocolate Easter eggs lying around, why not, I thought. The prevailing thought: why not. It’s as fudgy as fudge gets, moist, and most importantly, sticky, especially in the middle. That’s what makes it pretty unique. I took a risk baking this jussst until set at the 20-minute mark, but that was perfect, and set up just as well as I had hoped, as it continued to cool after baking.

Last week consisted of more work, feeling more strongly upon seeing people than I anticipated, almost as if totally out of control, leading to dreams similarly on this same level of bewilderment, too vivid for me to process as not real, to the point where I woke up and literally said, oh shit, that wasn’t real at all, out loud. I guess we all have those days. Making this cake was a sweet, sensible end to all the incomprehension the past week, incomprehension borne out of my own incapability of teasing out my own emotions about a variety of things in work and in relationships. It’s not that I don’t know at least a little bit why I feel this way, but I wonder if my mind is playing up, or if I’m simply someone who becomes too emotionally attached to everything and everyone too easily, making myself think I’m ok with doing things which a lot of other people get away with, with no consequence. I wonder what other people do when they don’t know how or what to feel.

I’ve also finished watching Osmosis and Dark, two short but intense series on Netflix, which probably made me feel a lot of things and contributed to that lack of self-comprehension on a subconscious level. In any case, and after all that blabber, I highly recommend both series.

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In the original recipe I referred to, the eggs and sugar were beat together for 7 minutes, although I found my mixture to reach a pale and fluffy consistency at the 5-minute mark with aquafaba, so play around with 5-7 minutes. An electrical whisk/beater is crucial here. You don’t want too-tired arms getting in the way of the fun of the whole process, and the speed and efficiency of an electrical whisk will get your egg-sugar mixture to where you need it to be in no time. You want it to be quite a bit more voluminous than what you see when you first start whisking the mixture. Same goes for the aquafaba, the stuff I used, which takes quite a while to whip up anyway.

I’m not sure if people have strong opinions on using salted butter in their recipes, but since I always have salted butter in my fridge, I almost always end up using it to bake anyway. It adds a nice dispersed flavour of salt, without ever making your final product actually taste salty. Also saves you the hassle of going out to buy a new block. The easy incorporation balances the heady sweetness of white chocolate. Look at that squidge, below, right there, in the centre, and tell me you don’t want to make this.

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White Chocolate Kladdkaka (makes 1 9-inch cake, modified from this recipe)

Ingredients

150g salted butter (if not salted, add a 1/2 teaspoon of salt to the dry mix later on)

150g good quality white chocolate (vegan/normal)

150g plain flour

1 tsp vanilla extract

150g white sugar

6 tbsp aquafaba (the egg-white looking liquid left after draining a can of chickpeas), or 2 whole eggs

 

Directions

Preheat your oven to 180C (350F) and grease a 9-inch cake pan. I used one with a removable bottom (like for cheesecakes) just so it’s easy to take out, and I’m lazy when it comes to greasing and lining things just like other humans sometimes.

Melt the butter and white chocolate together in a saucepan on medium heat, or in the microwave in a microwave-safe bowl. If microwaving, take out every minute to stir, and so the chocolate doesn’t catch and cook too fast in the middle. Set aside this melted mixture aside for now while you put together the rest of the cake.

In a bowl, and using an electrical whisk, beat together the aquafaba/eggs and sugar for at least 5 minutes, until light, fluffy, and more voluminous than when you first started. Then add the white chocolate-butter mixture, vanilla extract, and flour (and salt if you did not use salted butter). Pour the thick but droppy batter into your greased tin and bake for 20-22 minutes. A wooden skewer inserted will come out pretty wet, but this is normal. The cake will continue to cook when you take it out to set. Once you’ve left it to cool for around 10 minutes, dust on some icing sugar, then eat plain, or with yoghurt and berries. Simply divine.

Banana Cake with Toffee Sauce

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Where has the consistency been? This week has been a flurry of priority questioning and it’s taken until now, April, to finally feel as if things are getting back on track. I’ve forgotten how effective blogging is at re-wording my sense of self and re-aligning priorities. More and more I’m realising it’s an outlet, to help me more than just others, and it feels good. If others indeed benefit from my own vulnerability in words as well as my recipes, then the ultimate goal is reached. Further, although Instagram, that occasionally fun and bright little platform, nicely links to this blog, I have to say that words flow a little more naturally here in prose. I can write all the long captions I want on every Instagram post, but that would ruin the point of this blog, and rarely does one go on Instagram to read paragraphs anyway.  There’s no limit here, just freedom of thought as my hands hurry across the keyboard. And doing it even just once a week is such a great relief, a comfort, away from other pressing worries.

Life is supposedly about work and play, but I realised there must be a couple of concrete things in place, done on the daily or weekly, that help reinforce my work ethic and everything else that comes in this sphere of daily living. Namely, blogging like this, fitness and health, and words. There are some practical ways in which these can be enforced, ways which in previous years I may have been too nervous to talk or even blog about. In the points below I’m more specific in methods that help my human relations (this is the one thing I think I’ll always be private about), body, life and general goals.

read and write a little everyday: words are assuagement, trailing between my teeth and lips and hands, giving meaning to the smallest overlooked things on the daily, resetting focus and slowing down my (usually too fast to the point of no return) brain. So a little everyday goes a long way. I’ve been journalling almost every day since I was 7, so I’m happy that that’s a natural habit in place, but my reading of books could seriously be upped, and my German is still incredibly poor so I must drastically improve my practice, with this blogpost keeping me accountable.

On this note on words, here’s an interesting quote to fluff up your day: ‘Science is one way of connecting with the mystery of existence. Atheism is inconsistent with the scientific method because atheism is a declaration of nonbelief, but there are not really any declarations in science.’–Marcelo Gleiser, winner of the Templeton Prize 2019. Funny to read this as I constantly question where I am on the spirituality spectrum. That was something complex compressed neatly into a few keen sentences, something to think about more often.

cardio and strength training: movement is another meditation. I’ve been trying to alternate between these two 4 times a week, and I’ve found my general focus and memory to have improved significantly. Yoga, spinning, bodypump classes, and walking daily. I have pretty crap stamina so aiming to get stronger with time, as I zone out and tune in, and to improve insulin sensitivity. Anyone else have a strict fitness routine?

food: I’ll repeat myself every day if I have to– this blog is my fairytale place. It makes me happy to write about sweet things, made slowly and pleasingly with jazz music in the background, but it’s by no means what I eat on a daily basis. As much as I hate to admit it, I’m pretty health-conscious, given what I study (human nutrition, gut health and how it links to brain health), but good at pretending I’m not. I will happily visit the newest bakeries and indulge my sweet tooth, but that probably goes as far as once or twice a week, and I’m apt to look out for the other sugary things I enjoy slotting into my meals: sweet chilli sauce, oat mochas (I’m having one right now, guilty), maple syrup, etc. I never can, or will, be too militant because this in itself is a set-up for failure and a very UNfun life. So here’s to more protein in my protein-lacking diet, slow-releasing carbohydrates, more whole fruit and veg, and less sugar overall to keep me feeling sluggish.

And with that said…

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Cake. A cake for the weekend, or a midweek pick-me-up. This banana cake has olive oil in it, which I find readily complements the ripe banana flavour, but if you so happen to not have that on hand, then any other oil (sunflower, rapeseed or even coconut) would work. Maybe not sesame. There’s not much oil in the cake anyway, so you should be safe in any case.

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Banana, chocolate, olive oil. A serious, yet light-hearted, harmony. I experimented with the vegan version of this using ground flaxseed to make the flax eggs, but really this was The best part of eating this cake, in my humble opinion, is the drizzling of hot toffee sauce and cold cream (plain or coconut) on the cake, making it a squidgy, moreish mess, dry and wet in all the right places, before digging in. The hot and cold and bit of banana on top of the cake come together in a cute waltz that intensifies into a crazy textural orgasm. So hot.

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Ingredients (makes one 9-inch cake)

For the cake:

188g (1+1/2 cups) plain, all-purpose flour

1.5 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1 tsp vanilla extract

handful of chopped chocolate (milk/dark)

230g (around 1+1/4 cup, unpacked) light/dark brown sugar

4+1/2 bananas, 2 whole and 2+1/2 mashed

3 eggs or 4 flax eggs (made by mixing 4 tbsp ground flaxseed with 7 tbsp water and leaving aside for a while to gel)

120ml (1/2 cup) olive oil, or sub with melted butter/vegan butter/another oil that’s more neutrally flavoured

Handful of chopped chocolate

For the toffee sauce:

113g (1/2 cup) butter/vegan butter

3 tsp fine salt

135g (2/3 cup, unpacked) light or dark brown sugar

120ml (1/2 cup) heavy cream or coconut cream

Directions

For the cake:

Preheat your oven to 180C (350F). Grease a standard 9-inch round cake pan. It would be easy if you use a springform pan, in which case you can easily take the cake out, and I don’t bother lining the tin. If you do use a normal pan then make sure to line your tin with parchment paper.

In a large bowl, whisk together the flour, salt, cinnamon and baking powder. In another medium bowl, whisk together the mashed bananas (2+1/2), brown sugar, eggs, oil and salt. Add the wet mix to the dry mix and fold everything together until you get a nice homogenous batter. Some banana lumps are fine. Pour the cake batter into the pan. Next, cut each of the remaining 2 bananas in half, and then cut each half again in half, lengthwise this time. You end up with 8 short banana halves. Place each banana piece cut side up in a wheel formation (or however you like) on the cake, then sprinkle on the chopped chocolate on top, then place the cake into the preheated oven to bake for 35 minutes exactly.

Meanwhile, make the toffee sauce. Add the brown sugar and butter to a saucepan, bring the heat up to the highest and wait for the mixture to come to a boil, helping the brown sugar and butter to dissolve faster by nudging the mixture with a wooden spoon. Once it starts to sizzle, let bubble for 2 minutes, then add the cream and whisk. It will sputter a little, but that’s normal and good. Cook for a couple more minutes, then bring the heat down, cook one more minute until everything is smooth and caramel-coloured, and take it off the heat.

Once the cake is baked, take out of the oven and let it cool for 10 minutes. Serve with the toffee sauce and some extra cold cream or coconut cream. Store the toffee sauce in the fridge, and the cake at room temperature for up to 4 days in an airtight container.

Earl Grey Chocolate Chip Spelt Waffles

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Back home in London again, after a long summer. The past few months have truly been something, and as my thoughts spin faster than I type, perhaps just jotting down a few highlights would be slightly more comprehensive.

Highlights of summer:

  • meeting old friends in Singapore and eating all the good, cheap Asian dishes of my childhood!
  • travelling alone to New York for the first time, for my first science conference. Then, going there again with family for a cute fam holiday because all. The. Food. Once again. My favourite things were pistachio halva at Seed and Mill,  the ravioli, lasagna and french toast– goodness that ravioli had my whole family screaming– at Blossom Vegan restaurant, and the ice cream from van Leeuwen. Thick, stretchy ice cream. New York was essentially one big blur of food ecstasy.
  • travelling all over Italy (Padua, Modena, Bologna, Bonassola, with my boyfriend and spending time with his family, too. It was weeks of less internet connection and more real connectivity, something I’ve found more and more necessary in an up-and-going, busy city such as London. Ignorance is truly bliss, sometimes. Padua, our first stop, is a gem with her cheap aperols and tramezzinis, and so is Modena with her divine food (pretty sure we saw Massimo Bottura on a bike) and pretty streets. Those two areas were probably my favourites, and to visit again would be a blessing.

Things I’ve learnt after returning to London:

  • always clean your waffle iron really well after each use; you don’t want gross black burnt bits of waffle from two months ago left behind on that thing…
  • spend enough quality time with both yourself and the people who mean the most to you
  • short naps are underrated
  • London is amazing, period– I always forget how vibrant, diverse and fun it is here. I also have yet to find elsewhere with an architectural scene as unique as it is here, and yes, I like the cold, the grey, the soft sun and tender clouds, I like it all. Further, there’s something for everyone here, anytime, anyplace. Want some fun? Head straight to Shoreditch or somewhere in Central London for a drink or delicious bite. Feel too overwhelmed? Escape to the outskirts or have a solo picnic in Hyde Park. Or stay home and make…

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Well, waffles. Of course.

Not just any plain old American-style waffle (although there will always be a case for that, and one will always be partial to that classic combination of butter and maple syrup), no. It’s a waffle with class, with taste, but all in good measure, not stuffy in the slightest. The earl grey lends a note of sophistication to the sultry blend of spelt and chocolate. Who knew spelt made such a good case for your Sunday stack? Not I, not I for too long a time. The nutty, almost sweet angle to spelt has made it popular in more and more dishes, both sweet and savoury, recently. Although it’s not gluten-free, its relatively low in gluten, making it easy on the abdomen for the more gluten-sensitive of you. It is incredibly rich in many B vitamins such as niacin (like mushrooms!), protein and minerals, and even used to brew beer in Belgium and Bavaria. If you’re not convinced by its versatility, then check out these waffles. They’re perfect in every sense of the word in waffle world– soft and chewy all the way through, and golden-crisp around the edges.

These are truly one of the best waffle recipes I’ve developed. I have always wanted to experiment with spelt, but the combination of earl grey, chocolate and fluff makes for something so wonderfully extravagant yet humble in the simple shape of a waffle. Easy to make, and take no time at all to cook. Compared to my other waffle recipes, these take less than a minute to cook fully– how sublime is that when you’re cold and starving on a weekend morning?

They pair magically with coconut yogurt, more chopped chocolate and strawberry jam. Maple syrup isn’t necessary since the waffles themselves are relatively sweet, but go for it if you wish– I understand than some liquescent element is necessary for it to feel like a Sunday sometimes.

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Ingredients (makes 5-6 mini waffles and serves 1-2 people, double or triple the quantities if necessary)

130g spelt flour (use plain if you wish, but spelt will make your waffles softer and chewier)

1 heaped tsp baking powder

1 tsp salt

80ml milk of your choice (I used almond)

half tbsp apple cider vinegar/ white vinegar

1 tsp vanilla extract

50g agave syrup/ maple syrup/ honey

90g yoghurt of choice (I used coconut)

2 tbsp oil (any type such as vegetable/ rapeseed/ coconut/ sunflower)

2-3 tbsp earl grey tea, made by steeping your favourite earl grey tea (loose/teabag) in hot or boiling water for a couple of minutes

40g chopped dark chocolate (use whatever chocolate you want but dark is preferable– I used Lindt’s 70% for a strong and true flavour)

Directions

Preheat your waffle iron according to its instructions. In a large bowl, whisk together the flour, baking powder and salt. Then add the rest of the ingredients, the chopped chocolate going in last. Mix until everything is evenly incorporated, but don’t overmix the batter as this will result in rubbery waffles.

Liberally grease your waffle iron and place two heaped tablespoons of batter on the hot surface. Press the lid of the iron down and let the waffles cook for 30-40 seconds. Check if they’re golden and crisp on the outside by carefully lifting the lid. If not, let them continue to cook until golden-brown. There should be melting or cooked bits of chocolate all around the edges… yum.

Carefully remove the waffles (use your hands if you’re daring, and a fork if you’re not stupid) from the iron and place on a paper towel to let them cool while you handle the rest of the batter. Serve with coconut yoghurt, fruity jam and a little extra chopped dark chocolate.

 

Kaya Bundt With Dark Chocolate Frosting

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Things have been taken a step up. In thought, and in action. From trying out crazy buffet restaurants, to understanding which camera is the most accurate (iPhone, Snapchat, Instagram or something else? Help, which tells the truth?) and why, to Kim and Trump having negotiations just this morning, in a luxury hotel right here on our little red dot Singapore. Why not do the same in the kitchen? Like this, like now.

Making my own kaya was an intrepid effort, but by no means terribly intimidating. Kaya has always been one of my favourite spreads ever. Simply spreading the stuff on my toasted, buttered crumpet this morning was some beautiful nostalgia. I just had to recreate a vegan version. A few years ago, with so many amazing nonya kayas out there, I never felt the need to make my own. Although this vegan recipe, which I adapted from an online source, needs a little tweaking, the final product turned out more than fine, with the right gloopy texture, a strong coconut taste, perfect for soaking into crevices, into the porous, crusty craters of white toast, on a crumpet (this morning’s gala).

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So you’ve got the kaya. Then it’s simply a matter of mixing wet with dry, the kaya going into a smooth homogenous mixture of butter and sugar all nicely creamed together, some flax eggs (or normal eggs, whatever floats your goat), and added coconut extract for punch and pizzaz. Once that’s done, you make a damn good, deep and dark chocolate frosting to literally ice the cake in flavour, texture, and colour. Experiment with the baking time too– mine needed 45 minutes in total although you may only need 40 or so minutes. I even used some edible flowers to decorate but I’m posh that way (ok no, I’m supporting a sustainable urban farming movement. The owner propagates edible flowers and breeding pollinators in the middle of bustling Orchard Road here in Singapore… how cool is that??).

The cake is dense, moist yet fluffy. Behold some robust coconut breath in each sturdy bite. The icing stays strong even in this terrifying heat and humidity, so you can be well assured you don’t have to worry about a schmozzle when you drizzle it on your beautiful bundt.

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Kaya bundt cake with chocolate drizzle (makes one medium bundt)

Ingredients

For the kaya bundt cake:

400g kaya, homemade or store-bought (make your vegan version, I found a good recipe here– mine turned out tasting a little too much of soy due to all that tofu, but the texture and taste was still nonetheless on point)

350g cake flour, or plain flour if you don’t have cake flour

2 tsp baking powder

1 tsp salt

2 tsp coconut extract (optional, I added it for amplified flavour)

200g each of vegan butter (room temperature) and sugar (sub: normal butter if you’re not vegan)

2 flax eggs (sub: whole eggs), made by mixing 2 tbsp ground flaxseed with 5 tbsp room temperature water)

For the frosting:

40g icing sugar

10g cocoa powder

1 tbsp tahini (optional, I added for creaminess and a hint of sesame flavour)

5-6 tbsp almond milk

60g dark chocolate

 

Directions

Preheat your oven to 180C (350F). Make your flax eggs by combining the ground flaxseed with water and setting it aside to gel up. Grease and flour a bundt pan. I coated the inside of my pan with coconut oil, then floured it by adding a tablespoon of flour into the pan and then jiggling the pan around so the flour is mostly coating the oiled inner surface.

In a large bowl and with a spatula, cream the room temperature butter with the sugar. I find a spatula makes it nice and easy. Cream together until the mixture is homogenous, pale and fluffy. Add the flax eggs, coconut extract and kaya, and mix with a wooden spoon until combined.

In a separate medium bowl, briefly whisk together the flour, baking powder and salt. Tip this into the large bowl containing your wet ingredients, then mix all together gently, until everything is smooth and evenly incorporated. Spoon dollops of batter into the greased and floured pan, continuing to do this until all batter is used up. Bake the bundt in the preheated oven for 45 minutes, or until a wooden skewer inserted into the centre comes out with a few moist crumbs.

While the bundt is baking, make the frosting. Chop up the dark chocolate, tip into a microwave-safe bowl and microwave until the chocolate is all melted. In a separate bowl, sift the icing sugar and cocoa powder together, then add the tahini (optional) and milk. Add the melted chocolate and mix until you get a thick but runny consistency. Once the bundt is done, let it cool down (don’t tip it!) on a wire rack for at least a half hour. Drizzle the chocolate frosting over the top and sprinkle with sesame seeds for decoration.