Some spices are at the heart of baking: cinnamon can transform the fortunes of even the saddest apple pie, while nutmeg turns plain custard into gold. Cloves are the taste of Christmas. My favourite is just a couple of cardamom pods, split and ground, to brighten banana bread. It's easy to slip into a spice rut with such a delicious basic repertoire, but we miss out when we steadfastly stick to just these spices.When we rigidly categorise "sweet" and "savoury" spices, our baking suffers. Black pepper, coriander, chilli, caraway, celery seed, and even mustard or juniper berries - all typically accessories to savoury dishes - can be used in sweet baking with exciting results. It's tempting to play to the autumnal notes of a carrot cake with a predictable spoonful of cinnamon, but why not ring the changes with a dose of caraway seeds instead? Likewise, the heat of a ginger biscuit can be bolstered by a good grinding of pepper. Carefully balanced, these spices will give a familiar cake, bun or biscuit a new lease of life.
Spiced ginger biscuits
There will be defenders of the traditional British ginger biscuit who'll balk at this less familiar version of the classic. But this isn't a case of just needlessly gussying up a perfectly good biscuit. Each spice brings something unique to the table, whether heat, brightness or comforting depth. They're still ginger biscuits... just a tiny bit better.Makes about 30250g plain flour
160g unsalted butter, cubed
½ tsp bicarbonate of soda
1½ tsp ground coriander
2 tsp ground ginger
1 tsp cinnamon
¾ tsp ground black pepper
¼ tsp celery seeds
¼ tsp salt
200g caster sugar
1 large egg
100g black treacle
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Caraway carrot cake with poppy seeds
They're not much to look at - tiny, banana-shaped brown things - but caraway seeds have a unique flavour. If you haven't ever done so, chew on a seed before you get to work on this cake: you'll find it sharp yet earthy, bitter but surprisingly bright. It's often used in rye breads. You can increase the amount of caraway here to taste, or even leave a few of the seeds whole, for a bolder flavour.For the cake:150g unsalted butter, soft
150g light brown soft sugar
2 medium carrots (about 125g) grated
2 large eggs
30ml milk
150g plain flour
A pinch of salt
1½ tsp baking powder
1 tsp ground coriander
1½ tsp caraway seeds, coarsely ground or crushed
25g poppy seeds For the icing:
300g full-fat cream cheese
75g icing sugar
Zest of 1 lemon
25g poppy seeds
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