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
- 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
- Preheat the oven to 180 degrees
- 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
- In a foodprocessor blend the butter and sugar until thick and fluffy
- 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
- In a separate bowl combine the buckwheat flour, almond flour and 3 1/2 tsp of baking powder
- Add this mixture to the foodprocessor and mix well
- 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
- Grease a 1L (small) loaf pan and line it with baking parchment paper. Let the edges of the paper slightly overhang
- Transfer the finished cake mixture to the loaf pan and spread the chopped stem ginger on the cake
- Bake the cake for 15 minutes in the middle of the preheated oven
- Lower the temperature to 170 degrees and bake for another 40-45 minutes, or until a toothpick inserted near the center comes out clean.
- 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!