About rollercoasters, the love for food and ginger cake

Is it allowed to say I’m proud of myself? You know what? I just do it: I’m proud of myself! That was quite different last summer: after an excessively long period of time with a much too heavy workload and many vague health issues I was completely burned out. Man, that was a real rollercoaster: from only sleeping to insecurity, from angry at everything and everyone to shame, from sad to “hey, I have a good day today”. Apart from all these emotions and phases, I just lost myself. Which is such a crazy feeling: the thirty-something dilemma was easier ;-). But slowly the fatigue was less and I began to do things that I liked, just because I liked it.

I took a cooking class of five weeks, wrote two Dutch guest blogs for Mind your Feed and I’m a Foodie, worked my way through “The Great Inspiration Book” and registered for a workshop on food styling and photography. This workshop gave me just that final boost I needed to get to where I am now: I left the workshop super exited! It was great talking about blogging and food with other foodies but above all I was motivated by the enthusiasm, vision and determination of the other participants. So why should I not just do something with my love for food and story telling? A few weeks with proverbial angels and devils on my shoulders followed, and now I’m here and the website is live! Which is amazing, but most of all I’m happy that I can look beyond today. I’m confident that I will find that great new job and meanwhile I cook, taste, style, photograph, write, share and eat with great pleasure for Miss Gingerish.

I find the launch of my website is worth a small party and what’s a party without cake, right? And what is Miss Gingerish without a ginger recipe;-)?

So, quickly scroll down for my delicious ginger- and dates cake. It’s based on almond flour and buckwheat, so it’s gluten free as well!

Fluffy ginger- and dates cake (gluten free)

For 1 cake

Ingredients

• 200 gr of pitted dates,quartered
• 1 tsp. of organic baking powder, sifted
• 330 ml of boiling water
• 75 gr of unsalted butter, at room temperature
• 110 gr of palm sugar
• 2 tsp. of ginger powder
• 3 eggs
• 110 gr of buckwheat flour
• 165 gr of almond flour (=finely ground almonds)
• 3 1/2 tsp. of organic baking powder
• 80 gr of stem ginger (in syrup), finely chopped

Instructions

1. Preheat the oven to 180 degrees
2. Place the dates in a heatproof bowl together with the 1 tsp of baking powder and pour with the boiling water. Stir and leave to rest
3. In a foodprocessor blend the butter and sugar until thick and fluffy
4. Now first mix in the ginger powder, and then the eggs, one by one. Don’t worry if the mixture is curdling, this will be fine later
5. In a separate bowl combine the buckwheat flour, almond flour and 3 1/2 tsp of baking powder
6. Add this mixture to the foodprocessor and mix well
7. Take the cake mixture from the foodprocessor back into a bowl and spoon through the dates including the moisture – you now have a thick batter
8. Grease a 1L (small) loaf pan and line it with baking parchment paper. Let the edges of the paper slightly overhang
9. Transfer the finished cake mixture to the loaf pan and spread the chopped stem ginger on the cake
10. Bake the cake for 15 minutes in the middle of the preheated oven
11. Lower the temperature to 170 degrees and bake for another 40-45 minutes, or until a toothpick inserted near the center comes out clean.
12. Cool for 10 minutes before removing from pan to a wire rack and cool further 

The cake is great on its own but even better with a glaze of golden brown caramel… Yummy!

Got hungry? For more recipes, behind the scenes and favourites follow Miss Gingerish on Instagram, Facebook, Twitter and Pinterest  

Have you made one of Miss Gingerish’ recipes? I would love to see your kitchen creations! Simply share on social media: tag @missgingerish on Instagram or Twitter

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