Orange Cake with Orange Syrup #SundaySupper

Mar 31, 2013 by

Happy Easter Sunday! I hope everyone is having a wonderful weekend. I am almost at the end of a four-day Easter weekend. We had our very first Spring-like day yesterday and I got a chance to spend the day out with my family. I’m so ready for April! The last 2 weeks in March were pretty taxing, but everything seems to be returning to somewhat “normal”. Apparently March 31st is National Oranges and Lemons Day! For today’s #SundaySupper, we are sharing with you some of our best citrus recipes. I’m absolutely loving the line up! Our fun and fabulous host is Jen from Juanita’s Cocina!

I love Oranges in my cooking and baking. I must admit, I don’t  include it enough but when I do, it’s always great. When I baked my first orange cake a few months ago, I was so impressed with the fact that I could utilize the whole orange and not just the juice OR the zest. I was very disappointed when I misplaced that recipe and could not find it in time for today’s post. I will find it, but I know it will take some time. This recipe is just as good and the syrup is a winner!

 

Orange Cake with Orange Syrup_1

 

Orange Cake with Orange Syrup #SundaySupper

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Recipe from the book "500 Cakes" by Susannah Blake

Ingredients

  • 1 Orange
  • 1 1/2 Sticks Unsalted Butter, at room temperature
  • 3/4 Cup Superfine Sugar
  • 3 Eggs
  • 1 1/4 Self-Rising Cake & Pastry Flour
  • 1/2 Tsp Baking gSoda
  • 4 Tbsp Ground Almond
  • Orange Syrup: The zest and juice from an orange + 1/4 Cup Granulated Suagr

Instructions

  1. Preheat your oven to 375F
  2. Grease a 10 inch spring form cake pan, line with parchment and set aside
  3. Grate the zest of the orange and set aside
  4. Remove the flesh of the orange ensuring the pith and any seeds are removed. Place the flesh and any remaining juice into a food processor and blend until smooth, about 20-30 seconds
  5. In a medium bowl, sift in flour and baking soda. Set aside.
  6. In a large mixing bowl, beat the sugar and the butter. Beat the eggs one at a time until incorporated.
  7. Gradually fold in the flour until combined and then fold in the ground almond
  8. Bake for 30 minutes or until a toothpick inserted comes out clean
  9. Allow to cool in the pan for about 15 minutes before transferring to a cooling rack
  10. To make syrup: In a small saucepan, add orange zest, orange juice and sugar. Gradually bring to a boil then stir. Reduce heat and allow to simmer for about 8 minutes, stirring occasionally. Take care not to leave the saucepan unattended. Remove from heat when the syrup has a sticky consistency. It will continue to thicken as it cools
http://lovelypantry.com/2013/03/orange-cake-with-orange-syrup-sundaysupper/

 

Fact: I do not enjoy eating oranges. But I will drink the juice, cook and bake with the zest, juice and flesh. Strangest thing I’ve ever heard.

 

Baking with oranges gives not only a pleasant aroma, and a gorgeous hue, but also a very light and fresh taste to the cake. This recipe did not require a full cup of sugar as the orange gave it additional sweetness. By itself though, this cake is not a very sweet cake. Its partner does a great job where the true sweetness is concerned.

 

Orange Cake with Orange Syrup_3

 

I’m not sure why I had not thought of blending the flesh of the orange before. Total genius. Not only do I get the juice, but I get the added fiber from the orange as well.

 

Orange Cake with Orange Syrup_2

Orange Cake Collage

 

Just so that we are clear…the cake and the syrup stay together. This cake is best served warm after the syrup has been allowed to soak into it for a few minutes. A brilliant transformation takes place and the cake just tastes that much better.

 

 Orange Cake with Orange Syrup_2

 

I hope you’ve enjoyed my recipe today. Please take a look at the recipes by my fellow #SundaySupper bloggers.

 

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

***

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes!

We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.

Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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Jamaican Easter Spiced Bun #SundaySupper

Mar 24, 2013 by

Spring is here and slowly, the weather is coming around. The snow is almost melted and I’m excited for what the new season has to offer. Today for #SundaySupper, we are sharing Easter and Passover recipes and our wonderful host is Carla from Chocolate Moosey! You will find lots of Easter and Passover inspiration from the #SundaySupper bloggers at the end of the post. Be sure to check them out. We have a terrific line  up for you, as always.

It’s funny how you can have the worst week, yet there is always something that can help raise your spirits, or take your mind off things for a while. Stealing time to prepare my Easter Spiced Bun for #SundaySupper did just that for me this week. Out of nowhere, my routine got disrupted and I found myself riding a wave of change that I was just not expecting. Life throws things your way and you just have to swim. Sinking is not an option. Decisions have to be made and sometimes what you have to do, is essentially taking one for the team. I’m a true team player, especially for my family. So this past week was not for me at all. I sacrificed sleep, blogging and good nutrition so that I was able to get things done. My children have been absolute troopers! Waking up at 6am was unusual for them however, they managed to join me as I started my day like the wonderful little soldiers that they are. I can see this disruption coming to an end hopefully by the end of this week. I’m sure I will need time to recuperate. But I’m embracing the experience and summing it up to preparation for when the kids start school in the fall. Chances are, I still won’t be a morning person by then.

So on to this awesome Jamaican Easter Spiced Bun. I’ve made a few buns and I must say, I’m impressed by the variety that is out there. I’m not sure if people are just tired of a standard Easter Bun or are just willing to embrace change and experiment a little. I said to a friend of mine recently, who wasn’t so happy that I coined my Jamaican Zucchini Spiced Bun as being “Jamaican”, we can’t have just one variety of bun! Personally, I love that the main Jamaican publications are issuing Easter Cookbooks with many Easter Bun recipes. If there was only one recipe, I wouldn’t have a bun recipe to share with everyone on my blog this year. It is safe to say that as long as everyone is willing to get creative, I will have something wonderful to bake and share for Easter.

Wouldn’t you like to try this? A wonderful variation of a Jamaican Easter Bun … made with Red Label Wine.

 Jamaican Easter Spiced Bun_1

 

Here are the other Jamaican Easter Buns that I have made:

My very first Jamaican Easter Bun, made from a very old recipe that my Mom gave to me. I also added a brief history of the Jamaican Easter Bun

An absolute favourite of mine, Sweet Potato Bun

A moist and awesome twist on an Easter staple, Zucchini Spiced Bun 

 

Jamaican Easter Spiced Bun #SundaySupper

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 10-12 slices

Ingredients

  • 3 Cups All Purpose Flour, Unbleached
  • 3 Tsp Baking Powder
  • 3 Tsp Mixed Spice
  • 1 Cup Dark Brown Sugar
  • 1 Egg
  • 1 Cup Red Label Wine (or a red wine of your choice)
  • 1 Cup Raisins
  • 1/4 Cup Boiling Water
  • 1/3 Cup Unsalted Butter, melted
  • 1 Tsp Lime Juice
  • 1 Tsp Vanilla Extract
  • 1/8 Tsp Salt

Instructions

  1. Preheat oven to 350F
  2. Soak Raisins in 1/4 Cup boiling water, set aside
  3. In a medium bowl, combine flour, baking powder, mixed spice, and salt. Set aside.
  4. In a large mixing bowl, beat egg until foamy.
  5. Add sugar, butter and wine, beating after each addition.
  6. Gradually, add the dry ingredients. Mix until smooth.
  7. Fold in the raisins along with any liquid from soaking.
  8. Transfer to a greased loaf pan, lined with parchment paper
  9. Bake for 40-50 minutes or until a toothpick inserted comes out clean
  10. Optional glaze: 1/4 Cup Brown Sugar + 1/4 Cup Water. Bring to a boil then simmer for 10-15 minutes until thick. Brush all over then bun and then put the bun back in the oven for about 5 minutes.
  11. Allow to cool before slicing

Notes

Recipe adapted from Enid Donaldson's Real Taste Of Jamaica

http://lovelypantry.com/2013/03/jamaican-easter-spiced-bun-sundaysupper/

 

I turned to my favourite cookbook for this recipe. None other than Enid Donaldson’s The Real Taste Of Jamaica. I’m not sure if you’ve ever seen a recipe and decided that you were not going to make it that way. That is what happened with me. The original recipe called for 2 cups of brown sugar. I couldn’t bring myself to do it. So I just used a cup. I was also sure to use Mixed Spice, which I posted recently. I decided to increase the butter from 1 tablespoon to 1/3 Cup. I know, big difference – but it came out just great!

 

Jamaican Easter Spiced Bun_2

Jamaican Easter Spice Bun – Ingredients

 

The batter was quite firm, but I believe soaking the raisins and having the extra liquid helped to loosen it up while folding the raisins in.

 Jamaican Easter Spiced Bun Collage (prep)

 

Glazing a bun is totally optional. However I prefer the texture of the bun after it has been glazed. That little extra added sweetness is really something wonderful.

 

Jamaican Easter Spiced Bun_3

Jamaican Easter Spiced Bun – Glazed

 

I should note something about a Jamaican Bun. It is not a bread that is light and fluffy. It is a heavy, dense bread that is rich in flavours. In Jamaica, I enjoyed bun with Jamaican cheese. Since it can be quite pricey to get that type of cheese in North America, the next best thing (and probably better for you) is Cheddar Cheese. The cheddar that is closest in taste and texture is a sharp cheddar. We enjoyed ours with a mild cheddar that complimented the bun very well. Bun can be enjoyed as an open-faced sandwich as well as a sandwich type snack. I enjoy my cheese well secured between two slices of bun, with just a little butter to seal the deal.

 

Jamaican Easter Spiced Bun_5

Jamaican Easter Spiced Bun

 

Here are some Easter and Passover recipes to inspire you for this upcoming season!

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

 

***

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes!

We’ll tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

 

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Mixed Spice

Mar 14, 2013 by

Some of the recipes that I come across may have ingredients that are a challenge for me to find. Sometimes it is due to my region. Of course, I don’t expect to find certain tropical fruit or ingredients in my neck of the woods. But there are some things that I can’t find no matter how hard I look. One of the ingredients that I kept coming across recently is Mixed Spice. I couldn’t find it so I decided to look up the ingredients and see what was in it. Apparently there are many recipes out there, quite a variety actually. I decided to make my own version to share with you all. I got myself a neat little jar to keep it in.

 

Mixed Spice_1

 

 

Mixed Spice

Ingredients

  • 1 Tbsp Ground Cinnamon
  • 1 Tbsp Ground Nutmeg
  • 1 Tbsp Allspice
  • 2 Tsp Mace
  • 1 Tsp Ground Cloves

Instructions

  1. In a storage jar, mix all ingredients together
http://lovelypantry.com/2013/03/mixed-spice/

 

I must say this is the easiest recipe I’ve ever posted. And perhaps the shortest.

 

Mixed Spice Collage

Do-It-Yourself: Mixed Spice

 

I have come across this ingredient in many cake and pudding recipes so I’m sure it will get used up in no time. I  have some Easter baking to do and now I have one less ingredient to worry about.

 

Mixed Spice_3

Mixed Spice

 

Cheers and happy baking!

~Lyn

 

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Irish Soda Bread Rounds

Mar 13, 2013 by

After a week of sniffles and being under the weather, I am so glad that it is almost over and I can finally breathe again. I think I really needed some rest and being sick helped me to achieve that a little. It was great to get back into the kitchen and catch up on my cooking and baking. I’m looking forward to a relaxing March break with my family and an awesome Spring! This recipe is a great way to start the season and is perfect for St. Patrick’s Day.

The recipe I’m sharing with you today has got to be one of the best breads I’ve had in a long time. I have baked Irish Soda Bread before, but these little darlings are way better. I couldn’t believe how good they were! I almost kicked myself that I reduced the recipe by half. But then again, I would have had more than I should have. So I suppose it was a good thing. We all enjoyed it very much and both my children raved about how good they were.

 

Irish Soda Bread Rounds

 

Irish Soda Bread Rounds

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4

Ingredients

  • 2 Cups All Purpose Flour, Unbleached
  • 2 Tbsp Granulated Sugar
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 6 Tbsp Unsalted Butter, cold and cubed
  • 1/2 Cup Currants
  • 3/4 Cup Plain Organic Yogurt (or buttermilk)
  • 1 Tbsp 2% Milk
  • 1 Egg
  • Optional Glaze: 1 Tsp Sugar dissolved in 1 Tsp hot water.

Instructions

  1. Preheat oven to 350F
  2. Line a baking tray with parchment paper. Grease with no-stick cooking spray. Set aside.
  3. In a large mixing bowl, sift in flour, sugar, baking powder, baking soda and salt.
  4. Using a pastry cutter, cut in butter until the mixture looks like coarse crumbs.
  5. Stir in currants
  6. In a medium bowl, whisk egg until frothy
  7. Add yogurt and milk. Whisk to combine
  8. Using a kneading attachment for your mixer, add the yogurt mixture to the flour mixture.
  9. Knead for about 5 minutes until fully combined and forms a dough that forms a ball
  10. Remove dough from bowl and add to a well floured surface
  11. Roll into a ball and cut into 4 even quarters
  12. Roll each quarter into a ball and gently press down the centre
  13. Score each ball with an X at the top
  14. Bake for 28-30 minutes or until a toothpick inserted into the centre comes out clean
  15. Remove from baking sheet and transfer to a wire rack. Cool for about 15 minutes.
  16. Brush each round with glaze for a sweet crust

Notes

Adapted from Irish Favourites

http://lovelypantry.com/2013/03/irish-soda-bread-rounds/

 

Irish Soda Bread Rounds-1

Irish Soda Bread Rounds – Ingredients

 

I made some changes out of necessity. The original recipe called for buttermilk which I did not have. So I substituted with some plain organic yogurt that I had and added a tablespoon of milk to thin it out just a little. Thank goodness I had it ~ I don’t care for plain yogurt very much so this recipe was right on time to use it up. I also used butter  instead of shortening. The dough came together quite well and it was easy to divide it into 4 portions using a sharp knife. I was sure to score the top of each round prior to baking.

 

Irish Soda Bread Rounds-2

Irish Soda Bread Rounds – Dough, ready for baking

 

I loved that this was a yeast-free bread. The kneading that was required was done by my mixer which truly earns its keep. This was very easy to make and was ready in under an hour.

 

Irish Soda Bread Rounds_2

Irish Soda Bread Rounds

 

These Irish Soda Bread Rounds are a perfect accompaniment to a cup of tea or coffee. We had ours while it was still warm – it was absolutely delightful with butter. I know my parents would love this. It reminds me a lot of a raisin bread. I chose to brush it with a light sugar/water glaze for a little added sweetness.

 

Irish Soda Bread Rounds_3

Irish Soda Bread Rounds – with glaze

 

Irish Soda Bread Rounds_4

Irish Soda Bread Rounds

 

I hope you get to try this recipe. I was so happy with the results. My family enjoyed it and I’d bet yours would too.

~Lyn

 

 

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Coconut Banana Chocolate Chip Muffins #MuffinMonday

Mar 4, 2013 by

Well, its been a while since I’ve made muffins for #MuffinMonday! I was so happy that I actually had something ready to share with you all today. I have been trying to add coconut to many things that I bake, when I can. These muffins gave me the perfect opportunity to experiment a little and also  to make something that my little ones will enjoy.

I really like baking with spelt flour and decided to incorporate it in this muffin recipe. I found this recipe on Canadian Living‘s website. The key ingredient for this weeks #MuffinMonday is Coconut. I used only Coconut Sugar as the sweetener, and used Coconut Oil instead of vegetable oil. Coconut Sugar and Banana were the only ingredients needed to sweeten these little muffins.

 Coconut Banana Chocolate Chip Muffins_1

 

 

Coconut Banana Chocolate Chip Muffins #MuffinMonday

Ingredients

  • 3/4 Cups All Purpose Flour, Unbleached
  • 1/2 Cup Spelt Flour
  • 1/2 Cup Coconut Sugar
  • 3/4 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 Egg
  • 1/2 Cup Buttermilk
  • 1/2 Cup Mashed Banana (1 med banana)
  • 2 Tbsp + 2 Tsp Coconut Oil
  • 1 Tsp Vanilla
  • 1/2 Cup Dark Chocolate Chips

Instructions

  1. Preheat oven to 375F
  2. In a medium bowl, add flours, coconut sugar, baking powder, baking soda and salt. Whisk to combine.
  3. In a medium bowl, beat eggs, add buttermilk, bananas, oil and vanilla.
  4. Gradually mix the dry ingredients into the wet until combined.
  5. Fold in the chocolate chips
  6. Spoon batter evenly into greased muffin liners
  7. Bake for 25 minutes and allow to cool for about 10 minutes.
http://lovelypantry.com/2013/03/coconut-banana-chocolate-chip-muffins-muffinmonday/

 

I opted to leave out shredded coconut because I know my kids are picky about “bits” in their muffins. But I’m sure it would have worked well with this recipe. A quarter cup of shredded coconut would have been a nice portion for this recipe.

 

Coconut Banana Chocolate Chip Muffins-1-2

Ingredients for Coconut Banana Chocolate Chip Muffins

 

I reduced the recipe by half and used these cute colourful silicone mini-muffin cups. I find that the muffins come out so much better when I use them as opposed to paper liners. I avoid using the muffin tin directly whenever possible. I also mixed the entire recipe by hand. The batter was so light and easy to manipulate.

 

Coconut Banana Chocolate Chip Muffins Prep

 

Yet another delightful aroma coming from my kitchen! The kids really got excited and kept asking if the muffins were ready.

 

Coconut Banana Chocolate Chip Muffins_4

Coconut Banana Chocolate Chip Muffins

 

I baked these little muffins for my children and they loved it. They were just the right size and were much better for them in my opinion, since I added spelt flour and used coconut sugar.

 

Coconut Banana Chocolate Chip Muffins_2

Coconut Banana Chocolate Chip Muffins

 

Enjoy the first week in March!!!

~Lyn

***

Muffin Monday is an initiative by Baker Street ~ A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday

Muffin 101

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Mocha Cheesecake for #SundaySupper

Mar 3, 2013 by

I’ve been craving cheesecake for a while now. In fact, I can’t even remember the last time I had some. Cheesecake has got to be one of my favourite desserts. I am a bit picky though. I have a weird thing about texture so my cheesecake has to be smooth and without chunky ingredients. Not to say that I won’t enjoy a cheesecake with fruits etc, but it probably wouldn’t be my first choice. A topping is fine – such as a classic cherry cheesecake. There’s just something about a cheesecake that brings such pleasure to the palate. The creamy texture. The delicious delight that it is. Some days, I just really need cheesecake. Today’s #SundaySupper theme is Cheese, Cake and Cheesecake. Our lovely host is Angie from Big Bear’s Wife.

I wanted to make something that worked well with cream cheese. Perhaps another favourite ingredient. I didn’t have to look far for a recipe. I reached for a recent addition to my cookbook collection – 500 Cakes by Susannah Blake. It was an obvious choice for me to choose the Chocolate Cheesecake. There were quite a few cheesecake recipes to choose from so I imagine upon the arrival of my next cheesecake craving, I know where I should look first.

 

Mocha Cheesecake_1

 

 

Chocolate Mocha Cheesecake for #SundaySupper

Prep Time: 50 minutes

Cook Time: 50 minutes

Ingredients

  • 2 Cups Finely ground graham cracker crumbs
  • 2 Tsp Unsweetened Cocoa Powder (and extra for dusting)
  • 3/4 Cup Unsalted Butter, melted
  • 7 Oz Semisweet Chocolate
  • 16 Oz Low Fat Cream Cheese, softened (2 X 8oz packs)
  • 3/4 Cup Low Fat Sour Cream
  • 3/4 Cup Superfine Sugar
  • 2 Tsp Cornstarch
  • 3 Large Eggs
  • 1 Tbsp Instant Coffee dissolved in 1 Tbsp Boiling Water

Instructions

  1. Grease an 8-inch springform cake pan. Line with parchment paper
  2. In a medium bowl, mix graham cracker crumbs, melted butter and cocoa powder
  3. Place crumb mixture into the pan. Using your fingers, press the crumbs down and about half way up the sides, forming a firm crust.
  4. Refrigerate for 30 minutes
  5. Melt the chocolate in a heatproof bowl, over a pot of simmering water to melt. The bowl should not be touching the simmering water. The steam is what gently melts the chocolate. Stir occasionally, about 15 minutes. Remove from heat and set aside to cool.
  6. Preheat your oven to 320F
  7. Retrieve your cake pan and wrap with 2 layers of foil. Wrap the bottom of the pan with the intention of keeping water from seeping in during baking.
  8. In a large mixing bowl, beat the cream cheese until smooth
  9. Beat in the sour cream, sugar and cornstarch
  10. Beat in eggs, one at a time until fully combined
  11. Fold in the melted chocolate and the coffee liquid until fully incorporated
  12. Pour the mixture into the prepared cake pan and level off using an offset spatula
  13. Place the cake pan into an oven proof pan or dish, that has a deep rim - a little taller than your cake pan.
  14. Pour enough boiling water into the dish until it gets about half way up the side of the cake pan
  15. Bake for 50 minutes until set
  16. Allow to cool completely
  17. Refrigerate for 4 hours or overnight
  18. To serve: carefully remove the springform pan and dust the cake with cocoa powder and shredded chocolate

Notes

Adapted from 500 Cakes by Susannah Blake

http://lovelypantry.com/2013/03/mocha-cheesecake-for-sundaysupper/

 

It seemed a little odd at first, to make a cake with no flour. But then I remembered that I’ve made a few flourless cakes – I just don’t make them often enough.

 

Mocha Cheesecake-1

Ingredients to make Mocha Cheesecake

 

The crust came together very well and did exactly what I needed it to do. I actually made the graham crumbs myself using my little Magic Bullet. That little gadget has really proven its worth. It gets more use than my blender. I cannot emphasize enough – wrap the springform pan well to avoid water seeping in.

 Mocha Cheesecake Prep

 

 

Mocha - coffee

Instant Coffee

The decision to add the mocha component happened as I was folding in the melted chocolate. Although the batter smelled wonderful, I wanted to give it a gentle kick to bring it up a notch. I’ll try the plain version another time. Hence the mocha cheesecake was created!

 

 

 

 

I used the biggest pan I had that was deep enough to bake this cake. Thank goodness for my roasting pan!

 

Mocha Cheesecake_5

 

The cake came out great! Almost perfect, actually. As it cooled, the edges pulled away from the pan and this made it easier to transfer to a serving dish.

 

Mocha Cheesecake-8

Cheesecake, fresh out the oven.

 

Slicing this cheesecake was a delight. The texture was so creamy and smooth. It was like we were meeting for this first time, this cheesecake and I. It took some time to prepare, and a little additional effort – but my oh my, it was worth it.

 

 Mocha Cheesecake_6

 

We enjoyed our Mocha Cheesecake. I enjoyed just looking at it even before I took the first bite! LOL!

 

Mocha Cheesecake_4

A slice of bliss…Mocha Cheesecake

 

The #SundaySupper Group has some super fantastic recipes for this week! Check out the  savory cheese dishes, wonderful cakes and amazing cheesecakes!

 

 

Cheese 

 

Cakes

 

 

Cheesecakes

***
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!

 

 

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Jamaican Zucchini Spiced Bun #Easter #TwelveLoaves

Mar 1, 2013 by

Welcome to March! So long February and hopefully spring weather will be right around the corner. With a new month comes a special season – Easter, for those who celebrate. We also have St. Patrick’s Day coming up too.  Today I’m sharing a very interesting recipe that caught my eye. I saw Zucchini as the main ingredient and wondered how on earth would that work with a bun recipe? I was pleasantly surprised with the result.

In Jamaica during the Easter season, Jamaicans enjoy a cake/bread called “bun”, usually served with a local cheese. I made my very first Jamaican Easter Bun last year using a recipe my Mom used to use while we were living in England. When you are living outside of Jamaica, it is very hard to find a real authentic bun that tastes like those from home. So I decided to try different recipes and save the really good ones. Soon I realized that there are quite a few variations being used these days. I’m not sure if these variations are being sold at the supermarkets in Jamaica – I haven’t heard of that yet. I’m happy to see the creativity by those who choose to deviate slightly from a traditional tasting bun. My first deviation from the norm, was a Sweet Potato Bun. I was delighted at how lovely it was! I’m sure I will be making it again this season.

Now, a bun made with zucchini is bound to raise some eyebrows. I’ve never heard of such a thing :-)

 Jamaican Zucchini Spiced Bun

 

Jamaican Zucchini Spiced Bun #Easter #TwelveLoaves

Ingredients

  • 2 1/4 Cups All Purpose Flour, Unbleached
  • 1 Cup Granulated Sugar
  • 2 Tsp Vanilla Extract
  • 1/8 Tsp Salt
  • 3 Tbsp Orange Juice
  • 4 Tsp Molasses
  • 1 1/2 Tsp Mixed Spice
  • 1/2 Tsp Orange Zest
  • 1/2 Tsp Cinnamon
  • 1 packet Active Dry Yeast
  • 1 1/2 Tsp Baking Powder
  • 3/4 Cups Water
  • 1/2 Tsp Almond Extract
  • 1 Cup Shredded Zucchini
  • 1 Cup Raisins
  • 1/2 Cup Golden Raisins

Instructions

  1. Proof the yeast: In a small bowl, combine yeast, 1 tsp sugar and 1/4 cup warm water. Cover and leave for a few minutes while it activates (foaming will occur)
  2. Spray and flour a loaf pan. Set aside.
  3. In a large mixing bowl, add flour, sugar, salt, mixed spice, orange zest, cinnamon, and baking powder. Whisk to combine.
  4. Using a standing mixture with a paddle attachment, add and mix in the water, vanilla, molasses, and almond extract.
  5. Mix in the yeast mixture
  6. Fold in the zucchini, followed by the raisins
  7. Pour mixture into prepared loaf pan. Cover and set aside for about an hour.
  8. Bake at 350 for 50 minutes or until toothpick inserted comes out clean
http://lovelypantry.com/2013/03/jamaican-zucchini-spiced-bun-easter-twelveloaves/

 

I found this recipe in the Jamaica Observer’s Easter Cookbook 2012. I probably overlooked it before because it used yeast. I adapted this recipe by using half the ingredients,  omitting rum and replacing it with orange juice. I also substituted mixed peel for golden raisins. I’m just not a mixed peel kind of lady. I think the Chefs that came up with this recipe did a great job. I’m glad that my adapted version came out well.

 

Jamaican Zucchini Spiced Bun-1

Ingredients for Jamaican Zucchini Spiced Bun

 

Zucchini added such wonderful moisture to this loaf. I felt good knowing that this vegetable was present. The raisins added a familiar burst of sweetness. A great combination!

 

Jamaican Zucchini Spiced Bun - main ingredients (a)

 

Look at all those raisins! No doubt, this bun smelled marvellous while it was baking.

 

Jamaican Zucchini Spiced Bun - Cut

Zucchini Spiced Bun for Easter

 

And there you have it. A twist on a traditional Easter staple, using fresh zucchini and raisins. This is my contribution to this month’s #TwelveLoaves challenge. We will be focusing on holiday themed bread for the holidays celebrated during the month of March . Bake a bread (yeast or quick bread), loaf or individual. Do you have a favorite Easter or St. Patrick’s Day Bread? We would love to see it. Let’s get baking!

 

Jamaican Zucchini Spiced Bun-6a

Jamaican Zucchini Spiced Bun

 

 

Look at what our very talented #TwelveLoaves bakers have created this March!

We would love to have you join our #TwelveLoaves group! It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this March, 2013 posted on your blog by March 31, 2013.



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