I’ve adapted this recipe primarily to test out for the next camping trip to the Isle of Wight. Upon arrival a nice cup of tea and a restorative slice of cake is required to ensure the smooth erection of a tent! Chocolate cake does not go down well with this audience so I’ve been investigating other options, and in this case something with dates and walnuts, which should meet with approval. It is also super easy so I should be able to whip it up, get it in the oven, cooled and spread with a little honey topping before I set off for our afternoon sailing. Then we can have a nice fresh slice on arrival. Yum, yum. This cake, as with many other gluten-free cakes I’ve found, looks a little like it is curdling after you’ve whisked it up. Don’t panic! If you find you’ve left it in the bowl a bit too long before tipping it into the tin, just give it another quick whisk before pouring it in. It’ll be fine – just trust me! You should wait until this loaf is completely cold before spreading the honey on top or it’ll just slide right off AND before cutting it so you get the best texture. I bet you don’t hold out long enough… 🙂 This cake also doesn’t keep terribly well so you’ll have to just eat it all. Such a shame!!
One of the things I love most about leftovers is how it opens up a world of cuisine fusion possibilities. Nothing too radical, but the putting together of things in a less than traditional way that is tasty and has some links back to a classic. So here are the things I needed to use up today (it was also a Monday and I do try to be meatless first thing in a week, so if I don’t manage it again I know I started it in the right vein!): cold roasted potatoes, soysages, eggs, cavolo nero, avocado. The things that popped into my head were – breakfast hash (potato, eggs, soysages) and huevos rancheros (eggs, cavolo nero, avocado). Why not a combination of the two? A sort of spicy and tomatoey potato bake, with the cavolo nero in there and a egg baked in, topped with crispy soysage crumb, and slices of avocado. It sounded pretty good in my head, and I have to say it was delicious. I’d say no need for tortilla because of the potato (although if you’ve got some, dipping in the egg is lush), unless you’ve only got a little cooked potato and you want to bulk out the carbs. You could easily have this for breakfast if you wanted. We had it for dinner because it is substantial enough, and who doesn’t like having breakfast at dinnertime?