“These are all spices?”
“Er. Yes.” I looked at the confused customs official and began listing them as if that would help clear things up. “Garam Masala, Turmeric, Chinese Five Spice, Cardamom, Fenugreek.”
He continued to look at me dumbfounded. And who can blame him? I’m sure it’s not every day he sees a woman bringing a whole suitcase full of spice mixes into the country.
In my defence, spices are hard to come by on my tiny Caribbean island. If you do find good quality mixes they’re either prohibitively expensive or out of date.
So whenever I’m off island I like to stock up.
If you went to a Whole Foods in Florida last week to buy spices and couldn’t because the entire aisle had been ransacked. Sorry, that was probably me.
On the plus side, it does mean I could bake this loaf cake which is spicy, sweet and very, very delicious.
Cranberry Cardamom Loaf Cake
- 3/4 cup coconut flour
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 cup dried cranberries
- 1/2 cup butter or coconut oil, melted
- 1/3 cup full fat coconut milk
- 5 large eggs
- 1/4 cup honey
- Whisk together the butter/oil, eggs, honey and coconut milk.
- Sieve the coconut flour and spices into a separate bowl.
- Gradually add the wet ingredients to the dry (coconut flour sucks up moisture so it’s important to add it slowly and not over stir or your batter will dry out and clump. For more tips on baking with coconut flour click here).
- Fold in the cranberries and spoon into a greased or lined standard loaf tin.
- Bake at 375 for 30 mins. Let cool completely before slicing and serving.
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