It has been more than six months since I last updated this blog. So many things have happened since then. Marriage life has been sweet, although Mr B. and I are living in two different cities for a while.
I said goodbye to
On the bright side, we have settled in a lovely apartment in
And of course I have started cooking in my new kitchen. Not a lot of exciting stuff since sometimes I just do not bother cooking just for one. But well, the joy of cooking is always there. All I need to do is to find some time to cook (and hoping that there is still enough light to photograph my food!)
So here it is, the first thing I bake in my kitchen. Really simple small pound cakes, which are full of flavours and love. Apples are in season, and I got the really delicious un-waxed ones from the farmers´ market. I also used the maple syrup that a lovely friend from
These cakes are really lovely and a breeze to make. They have the texture of doughnuts so you can roll them in cinnamon sugar mixture. I like them warm with a bit of mascarpone cheese, a drizzle of maple syrup and light dust of cinnamon.
Apple and maple syrup pound cake
Recipe from Donna Hay magazine
Ingredients (for 12 generous small size cakes)
375g self-rising flour, sifted
1 tsp ground cinnamon
250g butter, melted
175g brown sugar
1/2 cup maple syrup
4 eggs
6 red apples, peeled and grated
Mascarpone cheese and extra cinammon powder & maple syrup to serve
Method
Preheat oven to 180C. Place flour and cinammon in a bowl and mix to combine. Add butter, brown sugar, maple syrup, egg and apples – mix well to combine. Spoon to 12 well-greased tins (muffin pan works fine). Bake 20 mins or until cooked though.
Serve warm with cheese, mapple syrup and cinnamon powder.
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I am still adjusting to the whole blogging thing again after so long! I opened my google reader just now and there are more than 1000+ entries I have not read! I will be going around all my fav blogs to get inspired all over again :D.
Congrats for having your own 'nest'!!! What a great view from your building! So… you walk to the office ;)
Yay, welcome back!! I'd forgotten you lived in Melbourne (I'm a lot better-versed in Australia now, thanks to friends), but Sydney looks fantastic. I'm looking forward to having you back with us again! And thanks so much for bringing that delicious poundcake along- I can almost taste it 😉
Oh Hi! I must have subbed to your feed a while back, right before you took your break. So welcome back, and I'm looking forward to reading your yummies.
Welcome back! I'm sure you will love Sydney — it's a beautiful and vibrant city. Looking forward to more treats from your new kitchen.
Welcome back!!
Welcome to Sydney! Ah yes finding enoguh light is hard now we're in Winter. I find I need to have everything done by 3pm some days when it's raining! Lovely view BTW
Lovely little cakes!
Gattina, I am very happy! And it's soo good when it takes like only 20 mins to walk to work.
living in different cities from your partner is no fun but blogging makes it fun to share your food (and I am sure your partner will enjoy reading it as yet another way to keep in touch)
Congrats on your appartement!
Welcome back! Really look forward to seeing what you are going to be cooking.
Lovely to see you back – and in Sydney, too. That is a grand view.
i need to say welcome back to you to blogging world again! i, myself, haven't done any blogwalking for a few months so i miss lots of stuff happening. can't wait for more delicious posts Anh!
Hey welcome to Sydney, I look forward to seeing what you do with your apartment, certainly the view is nice though I can understand not wanting to look at your workplace that much.
Oh my goodness, you're back!! So glad to see you blogging again. I'd missed your posts, and thought you'd given it up for good. Surprised you're here in Sydney.. welcome! 😀
Glad to see you back here!
How exciting – a new apartment, and new kitchen! And yummy pouncake! Looking forward to seeing more of your new life there!
Ooo these look so delicious. I love maple syrup! Thanks for the suggestion about how I could get more of a roasted banana flavour into my loaf/bread.