So the testing is finally over and the verdict is that this is the best cinnamon recipe I have tried. I have put it on a page as it would take to much room to put the whole recipe on the post…unfortunately the photo does not give them justice but they were almost all eaten before I got the camera out so a mobile phone photo is all I got…guess I have to make more buns soon to update the photo 🙂
I fancied a change to the traditional Victoria sponge cake and thought I would try to combine it with the flavours of the ginger thins I made the other day and came up with this cake. I added 2 big teaspoons of cinnamon, 1big teaspoon of ginger and a small teaspoon of cloves to the sponge mixture. In the middle, instead of using raspberry jam, I used cranberry jam (1/2 jar) and whipped cream (250ml). The only problem was the size of the cake that ended up serving 12 not 2 so had to split it and find some guinea pigs to help out with the eating. I am lucky to have such accommodating neighbours.
When I was making my ginger thins my sister sent a photo of a new biscuit she had tried, the ginger thins/marzipan swirl. She had found the recipe on sotasaker.com. As I had some dough left from making my ginger thins I thought I’d give this a go. They are very tasty, they don’t store for very long but the dough can be kept in the fridge for a while or you can freeze the unbaked biscuits and bake on the day you want them. I will definitely try these again 🙂
In Sweden they eat pepparkakor in the winter. The biscuits are really nice to eat with warm glögg or mulled wine. They also work great as crackers and are really tasty with (blue) cheese. I put some in gift bags for my neighbours and colleagues as 150 biscuits is a bit much for me to eat. I took some step by step photos when I made them and have put these on the recipe page.
I have been busy using up all the apples I have been given recently. Have a freezer full of apple compote, it is such a quick way of making the apples keep throughout the winter. Just peel the apples, roughly chop them and place in a microwavable safe bowl, add a bit of sugar and lots of cinnamon. Then heat for 10minute intervals until you have the consistency you like. Once it has cooled it can be frozen to be used later in yoghurt, porridge, cakes or on its own with milk.
Couldn’t help to feel a bit too healthy so made a cake too. Last year when I visited my sister, her husband Pelle made us a lovely apple cake. I was told that it was a secret recipe but as I live so far away I was entrusted with it. Turned out that it was a take on a recipe he had found on sotasaker.com but he had added syrup to the topping to get a bit of a toffee flavour to go with the apples. I think this is one of the nicest apple cakes I’ve tried, and our friends who were given some yesterday seemed to agree 🙂