Ginger Date & Rose Cupcakes + Baking with Rose eBook is Here!

My new eBook, ‘Baking with Rose’ is here! And to celebrate I am sharing one of my favourite recipes from the book, these Ginger Date and Rose Cupcakes.

It wasn’t until recently I discovered rose and ginger go really well together. While I like both flavours a lot, I had never thought to put them together. That changed when I saw this recipe for Gingersnaps with Rose icing. I made them, and loved them! I then began to think of all the other ways I could use ginger and rose together and these cupcakes are one of the ideas I came up with.

I love the flavour combination of these cupcakes, and the rose is fairly subtle as it’s only in the icing. The date molasses and panela sugar add a gentle sweet flavour, however regular molasses or brown sugar would be good substitutes if you don’t have date molasses or panela.

For more rose recipes like this, check out my new eBook ‘Baking with Rose’!

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Fresh Edible Rose Petals

Ginger Date and Rose Cupcakes

Ingredients: 

250g softened unsalted butter

200g panela sugar 

2 eggs

310g date molasses

230ml water

410g plain flour 

1 1/2 tsp ground cinnamon 

1 tsp baking powder

1 tsp bicarb soda

1 tsp ground ginger

1 tsp ground nutmeg

1/2 tsp ground all spice 

1/2 tsp ground cardamom 

2cm piece of fresh ginger, finely grated

Ingredients for Icing: 

170g icing sugar

1.5-2tbsp rosewater

fresh edible rose petals to decorate, optional

Method: 

Line two 12 capacity cupcake trays with cupcake cases and pre heat oven to 160 degrees Celsius. 

In a large bowl, cream butter and panela sugar until light and fluffy. Beat in the eggs. Then beat in the water and date molasses. 

Sift flour, baking powder, bicarb and the spices and add to the mixture. Add the fresh ginger. Beat on a low speed until the flour begins to combine, then beat on a medium speed for 2 minutes or until mixed well. 

Pour the batter into the prepared cupcake tins and bake for 20-30 minutes or until cupcakes are cooked through and are springy to the touch. Remove from the oven, and remove cakes from the tins and allow to cool on a cooling rack. 

To make the icing, mix together the icing sugar and 1 tbsp of the rosewater in a medium bowl, to form a paste. If the icing is too thick gradually add a little more rosewater. Spread icing over each cake, allow to dry a little before decorating with the rose petals. 

Makes 24.

Fresh Edible Rose Petals

Recipe is an extract from ‘Baking with Rose - Recipes Showcasing the Best of Rose in Baking and Confectionary’ by Kath Vincent (kulinaryadventuresofkath.com, 2019), p.7.

Chocolate & Date Torte (Gluten Free + Passover Friendly)

Last month, one of my very good friends got married. It was very exciting! Especially as my friend very kindly asked me to help with the wedding favours and make a gluten-free dessert. I was quite surprised when she asked me. As much as I love baking, I sometimes don’t have the confidence that what I can do will be good enough, or will live up to what people want. My friend however, had complete confidence in me. This particular friend has been so very supportive of what I have been doing lately, and her support has meant so much to me. 

Working with my friend and her lovely mother on this order was lots of fun and really enjoyable. We tossed up a few ideas for the favours, and ended up landing on the rosewater and cardamom macaroons that I make. I liked this option as they are gluten and dairy free so all the wedding guests could enjoy them, and as almonds are a traditional bonbonniere gift I thought this was a nice link. My friend had a fantastic stamp made for her wedding, to use for the invitations and order of service, so we used this as the front of the label for the favours. I think the stamp was the best part of the favours! It looked fantastic and was a nice link to all the other elements of the wedding. 

Thanks so much again to my wonderful friend. I so appreciate your support and for giving me an opportunity to be part of your wedding. Congratulations to you and your husband! 

Congratulations!

Here is the recipe for the gluten free dessert I made for the wedding. It was a really nice torte to make and I am definitely looking forward to making it again soon. The original recipe used all dark chocolate. I changed it a little to include milk chocolate as well, as I often find dark chocolate too bitter. 

* this recipe needs to be started the day before serving.

Ingredients: 

250 g whole blanched almonds

150 g milk chocolate, broken into pieces 

100 g dark chocolate, broken into pieces

6 egg whites

115 g caster sugar

250 g pitted dates, finely chopped

To serve:

100 g milk chocolate

80 g dark chocolate 

250 ml whipped cream 

Method: 

Pre-heat oven to 180 degrees Celsius. Grease and line a 24 cm springform cake tin. 

Place the almonds and chocolate in a food processor and lightly blend. You still want small chunks of almonds and chocolate. 

In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, and whisk until the whites are thick and glossy. 

Gently fold the almonds, chocolate and the chopped dates into the egg white mixture. Pour mixture into prepared tin, smooth the top if necessary. Bake for 45 minutes. 

Once the torte is cooked leave in the oven, turn the oven off, and leave the oven door propped open. Leave torte in the oven until completely cool. 

Once the torte has cooled, remove from the tin and place on a large plate or platter. Refrigerate overnight. 

The next day, melt the remaining chocolate in a heatproof bowl over a small amount of simmering water (the water should not touch the bottom of the bowl). 

Allow the melted chocolate to cool a little, then drizzle over the cake. 

Serve with whipped cream. 

Original Recipe from ‘Monday Morning Cooking Club - The Feast Goes On’ by Lisa Goldberg, Merelyn Frank Chalmers, Natanya Eskin, Lauren Fink, Paula Horwitz and Jacqui Israel, p.187 (Harper Collins, 2014).

Originally Posted October 9, 2014. 

Nice’s* Date Slice

This recipe is one of the most popular things I have ever made. And it only contains 5 ingredients. It is so easy to make, and comes from the original Monday Morning Cooking Club book. A book which is a favourite of mine among my ever growing cookbook collection. 

I have talked about the Monday Morning Cooking Club before, and my fascination with their story and their books just keeps growing. I have owned their first book for quite a while now, and every time I open it I see a recipe I hadn’t noticed before, or a story or photo I hadn’t looked at properly. My three favourite things from this book (so far anyway!) are this slice, the Custard Chiffon Cake I made a little while ago, and Talia’s Raspberry Tart (p.93). All are things I hadn’t made before, or in the case of a chiffon cake, had never heard of before. 

I have learnt a lot by reading and cooking out of the Monday Morning Cooking Club’s books. I’m sure I will continue to discover more dishes and foods I have never cooked before from their collections of recipes. 

Ingredients: 

125 g unsalted butter

250 g brown sugar 

1 egg

150 g self raising flour 

250 g pitted dates, chopped 

Method: 

Pre-heat oven to 180 degrees Celsius and line a lamington tin (approx. 25 x 18 cm). 

In a small saucepan, melt the butter and brown sugar together on medium heat. Stir constantly until the sugar has dissolved and the butter has melted. 

Remove from the heat, and transfer to a large bowl. Allow to cool a little. 

Once the butter mixture has cooled slightly, add the egg and mix until well combined. Then add the flour, then the dates. Ensure that everything is mixed well. 

Place mixture into the prepared tin, and spread to the edges of the tin and smooth the top. Bake for 15-20 minutes. 

Allow the slice to cool in the tin for a while, then transfer to a wire rack. Cut in to slices once completely cooled. 

*pronounced ‘Neecey’s’

Original Recipe from ‘The Monday Morning Cooking Club: The Food, The Stories, The Sisterhood’ by Merelyn Frank Chalmers, Natanya Eskin, Lauren Fink, Lisa Goldberg, Paula Horwitz and Jacqui Israel, (2011, Hardie Grant Publishing (now published by Harper Collins)), p. 55.

Originally Posted October 1, 2014.

All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath.