Velvet Fig highlights from 2018 include enjoying our newly located cake studio, which has dramatically changed the way we work. We’re very proud to have produced some amazing bakes for a wide variety of clients. We also had a great time getting involved in lots of exciting freelance and home economic projects too, including a book sample photo shoot, cake demonstrations with Fantastic Food Festivals, a masterclass at the Corinthia Hotel and an amazing weekend at Althorp House, being guests of Earl Spencer and Family. It was definitely a full-on, fun-packed year and we’re looking forward to lots of exciting commissions during 2019 too. Some great orders have already come in, so if you need cake for any special occasion this year - or you just need cake, full stop - get in touch here
At Velvet Fig we’ve already made a few New Year’s Resolutions to kick-start 2019. The main one is getting back to healthy eating. I love to eat well with the occasional sweet treat thrown in for good measure (it’s hard to resist cake when you bake for a living!), but we’ve eaten a bit too well with a few too many treats during the festive period.
So now it’s back to my “feel good” and “good for you” recipes. It’s not a complete no-go as far as cake is concerned, it’s just “better for you” cake with the Velvet Fig Loaf (see my delicious and nutritious recipe below).
I always start a new year with a promise to make a bit of time for myself and this year is no exception. My go to “healthy body healthy mind” rules are:
Drink up to 2 litres of water a day
Dedicate some time to exercise twice a week (I love Boot Camp Fitness!)
Do some yoga every week
Make my own hummus and oatcakes for healthy lunches and snacks (easier than you think and much tastier than shop bought ones)
And I love this tasty loaf as a pick-me-up any time of the day – breakfast, lunch or an afternoon snack (hard to resist when it's still warm too – yum!).
Velvet Fig Loaf
400ml strong tea (I use 3 tea-bags for mine)
125g dried fruit (figs/dates/apricots)
200g self-raising wholemeal flour
1 tsp baking powder
100g mixed nuts
2 tbsp mixed seeds, such as pumpkin and sunflower
1 large free range egg
1 tsp vanilla extract
Heat your fan oven to 150 degrees
Line a 1kg/2lbs loaf tin
Soak the fruit and oats in your strong black tea, while you prepare your dry ingredients (about 10-15 minutes will be fine)
Add the flour, baking powder, nuts and seeds to your tea and fruit mixture
Mix the egg in too and fold everything in together
Pour into your lined tin and bake for approximately 1 hour
Use a skewer to check your loaf is cooked all the way through (it should come out clean)
If your loaf needs longer, cover with foil and bake for a further 15 minutes
It’s delicious topped with cream cheese, ricotta or peanut butter. Or you can add fruit toppings too such as bananas or plums. A drizzle of honey works well if you fancy something a little bit sweeter. Try out a few combinations and see what you like best. Packed with nuts, fruits and seeds it’s a great little energy boosting loaf!
We’re already planning activities for our cool new workspace here at Velvet Fig HQ (we’ll have more news and some pics to share soon hopefully!). Our first event will be a Relaxation day, a combination of feel good food and a yoga/pilates session with a delicious vegetarian lunch on Saturday 26th January which is fully booked. Watch this space for more experience days this year.
Whatever you have planned for 2019 we hope you have a healthy and happy year ahead.
Love Emma x