Tuesday 9 January 2018

Black Pepper, Dark Chocolate and Strawberry Bread

I like the smell of a New Year. I've said it before and I'll say it again. It smells of resolve, hope, starting over and optimism. Whatever the past year was, good, bad, indifferent, it's over. Clean the slate with the new year. Bold words you say, when we all know that only the very determined and disciplined take their new resolutions or rather, old resolutions with new resolve beyond the first fortnight of the New Year.

But, even then, I wish for all of us to read more books, less social media, exercise regularly, less procrastination, sleep well, laugh hard, travel to new places, open up to new experiences, get off the phone, let go of grudges, meet up more in person, eat healthy, live more simply and of course, every once in a while make time for some cake!


So, that's what I did last weekend. I baked this black pepper, dark chocolate and strawberry bread. It is minimally adapted from Samantha Seneviratne's book that explores baking with spices. In her hearfelt and evocative introduction, she writes on how in this book she explores recipes that use just enough sugar as needed and then amps up the flavour profile with spices that she's been introduced to through her Sri Lankan heritage.  

In this cake, she uses black pepper and I must say I was intrigued. Her cake uses dried red currants, I went with fresh strawberries, reminiscent of these muffins I baked a long time ago. Straight out of the oven, I struggled to locate the pepper but once cooled down, it added this subtle, gentle hum to the background. Not overpowering at all but did its part in balancing the sweetness quotient of this cake, something that is much appreciated in this month. I used demerara sugar which accounts for the darker hue of the crumb of my cake but you can use regular sugar. And if you are baking this for kids, I recommend leaving out the black pepper.


If you've read this blog for some time, you know how much I adore cakes like these. Not overly sweet, fragrant, beautifully moist and tender, with the fruit in season and a simple twist that keeps things interesting. I think you'll enjoy it as much as we did!

Happy 2018 everybody! May it be all you desire and yet surprise you in only the best way possible! 

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