Tag Archives: cinnamon

Easy Wild Berry Crumble with Cardamom Crust

9 Dec

This is what a half eaten crumble looks like. Sorry, I was not swift enough with my photography! It was super tasty though.


The beauty of this crumble is that you can whip it up quickfast for an easy dessert while entertaining. Assembly is fun in that non-precise way I tend to enjoy. The crust is also optional, so if you’re really pressed for time, just skip it altogether.

1.5 cups all purpose or pastry flour
1/2 cup butter at room temp
1/4 cup brown sugar
1 egg
Pinch salt
Green cardamom pods (approx 8-10)

1) Mix flour and salt
2) Seperately, cream sugar and butter together and slowly add egg
3) Meanwhile, crack open cardamom pods and dry roast inner seeds for 3-4 minutes (do not burn). Crush with mortar and pestle and add to flour.
3) Slowly add flour mixture to butter/sugar until ball is formed
4) Flatten into a disk or baking dish, chill.



Cardamom has a pretty distinct flavour, but mixed with the berries it’s subtle. It added just a little something extra to the overall dish. And since I was serving this as part of an(other) Indian dinner (surprised?) I thought it would tie it all together nicely.

Berry Crumble

1/2 cup flour
1 cup brown sugar
1 teaspoon ground cinnamon
3/4 cup oats
6 tablespoons cold butter, cut into small squares
4-5 cups mixed berries (I used frozen- blueberries, cherries, blackberries)
2 tablespoons cornstarch
Juice of 1/2 fresh lemon
Pinch of salt

1) In a large bowl, combine flour, 1/2 cup sugar, 1/2 teaspoon cinnamon, salt and oats. Mix. Cut in the butter.
2) In another bowl, combine berries, 1/2 cup sugar, cornstarch, lemon juice, 1/2 teaspoon cinnamon. Toss evenly to coat.
3) top crust with berry mixture, and then top that with oat mixture. Ensure cold butter is evenly distributed on top layer.
4) Bake at 350 for 30-35 minutes until top is golden and fruit is bubbly.
5) Remove from oven and sprinkle with more brown sugar for crunch and some sea salt for flavour. Serve warm.


Health food this is not. But delicious this is yes. ‘Tis the season and  yadda yadda yadda.


Yes, you can survive an entire day on cream cheese icing alone, and then again with some carrot cake

14 Aug

This has been a unique summer for me. Although I’ve been engaged in many of the things I love- going to yoga, concerts, travelling, biking, camping, drinking and dancing ( a stellar combo, as opposed to doing other abhorrent things while drinking, like driving or facebook-ing), something important has been missing (not including Scott, of course). And by the neglect of this blog, I’m pretty sure you can guess what that is. Guys, I’ve just been too effin’ busy and carefree to think about things like groceries and cooking. I’m sorry. It also doesn’t help that I work in a restaurant and eat dinner there often. (Someone deserves food blog of the year for that last paragraph alone!)

When August rolled around, the specific and important task of providing my dad with a birthday cake finally added some motivational impetus, as well as careful thought and time management, which blissfully seem to have gone out the window as of late. And he is a crazy-good cook. No pressure, but  I had to create something good.

Because it was to be a surprise, and I was to bring the cake to the restaurant via public transit, I wisely decided not to make this incredible, yet melty, cake again.I can’t remember how I decided on carrot cake, except for the fact that they are generally judged more on tasting good than presentation,  and nothing in the world rivals a good, old fashioned tangy  cream cheese icing. That and I was pretty sure my dad would like it.

The scary thing about cakes is that is is hard to test them before you serve them. This was a dinner for eight, and I was a little nervous that it would be dry or bland. But I knew the icing was good because I kept tasting it. Much to my dismay, I “tasted” so much that I had to go back out to the store and buy a whole other package of cream cheese when I realized that the bowl was half empty. What the?!


The cake was phenomenal by the way, and moist as ever.


I loosely followed this recipe from Ricardo Cuisine.com but used coconut sugar instead of brown, upped the spice, added raisins, and topped with these pearlescent white currents and cinnamon.

Classic Carrot Cake with Cream Cheese Icing 

  • 2 1/4 cups all purpose flour
  • 1.5 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 3/4 cups coconut sugar (or brown sugar)
  • 3/4 cup canola, corn or vegetable oil
  • 1/2 cup orange juice
  • 4 cups of peeled and grated carrots
  • 1 cup  chopped walnuts
  • 1/2 cup raisins
  • 1 cup fresh white currants (or red, yellow or fruit of choice)


  • 2 250 g packages of cream cheese ( probably more like 1.5, but keep some extra for “tasting”, obvs)
  • 3 tablespoons butter
  • Icing sugar to taste (approx 1/2 cup).
  • 2 tablespoons pure vanilla extract

1. Preheat oven to 350 F, and line two 8 inch spring form pans with parchment paper (do not grease pans)

2. In medium bowl combine flour, baking soda, baking powder, spices and salt and set aside.

3. In separate, larger bowl, combine wet ingredients- eggs, oil, OJ, and sugar and whisk.

4. Gently stir dry ingredients into wet ingredients slowly. Add carrots, walnuts and raisins.

5. Divide the batter equally between the two pans and bake for 40 minutes, or until a toothpick (or fork, or knife) inserted into the center comes out clean.

6. Allow to cool in the pan before releasing the cakes.

As for the icing, simply mix that good stuff up with a handheld blender until smooth. Maybe wait to do this last, if you’d like to avoid gorging on the stuff while the cakes are baking. Just a lil’  ol’ diet tip from me to you!

7. Once cool, layer the cakes with the icing and currants. I put currants in between the two layers for added busts of tartness.I think that the tart and the sweet and the creamy worked together beautifully, but it should be said I’m not a huge fan of really sweet desserts. Top with a sprinkle of cocoa or cinnamon. No need to get too cute with it!

Here are some impromptu instagram-y photos to document the event.

I think he liked it!




Happy Birthday to my amazing D! Love you lots.

And happy summer everyone, I hope it has been as good to you as it has to me!

Immy May

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