Baking & the Meaning of Life by Helen Goh

How to find Joy in 100 recipes!

This is Helen Goh’s debut solo cookbook and it is certainly a baking book that takes you on a meaningful journey.

There are seven chapters in this book all based on philoshophical reflections: Giving, Receiving & Sharing, Nurturing, Celebrating, Remembering & Continuity, Community & Belonging, Ritual & Tradition, Learning Growth & Achievement.

I like the idea that baking is considered to be therapeutic – the process of preparation, organising and choosing the ingredients, measuring, kneading dough, and testing the readiness of the cake.

You can find a variety of recipes that are for celebrations, or savoury recipes that are just perfect for sharing with friends and family.

Here are a few examples of recipe choices taken from the book:

Wimbledon Cake – Celebration
Wholemeal Sultana & Walnut Cake – Nurturing
Potato, Garlic & Rosemary Focaccia – Giving, Receiving & Sharing
Napkin Cakes with Jam & White Chocolate Cream – Learning Growth & Achievement

I have chosen Apple Cakes with Ginger glaze as apples are bountiful at this time of year. This recipe can also be used to make one large cake in a 20cm round cake tin (same temperature, but bake for 55-60 minutes).

Apples Cakes with Ginger Glaze
from the Ritual & Tradition chapter

Apples
4 large apples, preferably 2 Granny Smith and 2 Pink Lady
50g caster sugar
30ml apple cider vinegar
¾ teaspoon ground cinnamon
¼ teaspoon fine sea salt
20g unsalted butter, plus extra softened for brushing

Cake
225g plain flour plus extra for dusting
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 ½ teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon fine sea salt
160 g caster sugar
Zest of 1 large lemon (reserve juice for the glaze)
2 large eggs
100g sour cream
1 teaspoon vanilla extract

Glaze
120 g icing sugar, sifted
½ teaspoon ground ginger
1-2 tablespoon lemon juice

Method

Peel and core the apples, then cut into roughly 1 cm dice -you should have
about 500g in total. Place the apples, sugar, cider vinegar, cinnamon and salt into a medium bowl and toss to combine. Allow to macerate at room temperature for about 20 minutes (and up to an hour), until the apples have softened a little and released their juices.

Meanwhile, grease 8 mini bundt tins, with the extra softened butter, the sprinkle each with some flour and rotate to cover the entire tin. Turn the tins upside down over the sink or a bin to remove the excess flour, then set aside in a cool place.

When the apples have had their macerating time, and have exuded their juices, place a large, place a large, wide (preferably non-stick) saute pan over medium -high heat and add the butter and the apples, along with juices. Cook tossing regularly for about 8 minutes, until the juices evaporate and the apples are beginning to soften and take on some colour. Remove from the heat and set aside to cool to room temperature .

Preheat the oven to 165 degrees fan-forced.

To make the cake batter, sift the flour, ginger, cinnamon, baking powder, bicarbonate of soda and salt into a medium mixing bowl and set aside.

Combine the sugar and lemon zest in a large mixing bowl and rub together firmly between you thumb and fingers for a few minutes to release the fragrant oils. Add the eggs and whisk together until smooth, then add the sour cream, oil and vanilla. Whisk until thoroughly combined, then add the cooled apple mix and stir gently to combine. Add the sifted dry ingredients and fold everything together with a large flexible spatula until just combined.

Using a large spoon, divide the batter evenly between the prepared bundt tins (about 130g each, then place them on a baking tray. Bake for 15-17 minutes or until a skewer inserted in the middle comes out clean. Let the cakes sit on a wire rack for 10 minutes to cool slightly before turning them out onto a tray lined with baking parchment.

While the cakes are cooling, combine all the ingredient for the glaze in a small bowl and whisk until smooth.

The glaze should be thick but still able to run off a spoon. When the cakes are just barely warm, drizzle the glaze over the top – it should spread itself out evenly, then begin to set into a thin, crusty icing after a few minutes.

Enjoy these spicy apple cakes as a teatime treat or take a moment of reflection with a mug of hot chocolate.

Looking for more cake recipes? Click here!