Osmanthus & Apple Loaf Cake

Have been thinking of using the osmanthus flowers my sister brought me from Taiwan.

I love apple, when using it in bakery, it always comes with cinnamon.

So, when I first saw the recipe of osmanthus apple cake months ago, I quickly kept it & had been excited to try it out.

I could smell the cinnamon & osmanthus, the cinnamon doesn't overtake osmanthus but blends nicely to create a subtle, delicate & floral scent.

The cake is light, soft & moist with a crispy surface.

I love it!

It will be a new addition to my breakfast menu.

Old Journey, New Discoveries

To make the full use of my new GF1 camera, I've been exploring on how to take good photographs.

Certainly, the only way is to shoot & learn.

So, what I did last Friday was took the camera to to the college in the morning.

 After the college, I walked around & shoot on my way back home.

I enjoyed the little journey & observed from a new angle.

Japanese Wagashi ~和菓子~

After going to Holland Park, I felt like making some Japanse wagashi.
Wagashi is traditional Japanese confectionary, many made of glutinous rice & azuki bean paste. 
Earlier in April, I salt-pickled some cherry blossoms & I haven't been using them yet. 
I did try making cherry blossom tea, I think the taste was somehow disappointing, not as elegant as I thought. 
But it was a pleasure to see the flower blossoming in the water. 
Also, the flowers will be great for cake decorating.