Kinfolk & A Morning Cake
by fig + fauna farm on 12/11/12
This season is going by so fast - I want to pause it and stay in this glittery mode with jingly tunes, for a good long while. When I wrote an article in the latest Kinfolk, I had this very sentiment in mind - capture the senses of Christmas with a handful of simple projects. Later this week, I'll share one that is sure to get you in the spirit. Until then, there is a cake...the most satisfying cake. It's not super sweet or crowned with icing, but it's the slice of cake that you can eat for breakfast and feel no guilt. 'Tis the season for orange blossoms too - so delicate and fragrant. In the language of food, this easy cake conveys the way I hope to say "Good Morning." Enjoy ~
// Top left photo by Rose E Martin
ORANGE BLOSSOM ALMOND CAKE
// Adapted from Bob's Red Mill Almond Cake
You will Need:
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3/4 c butter, unsalted
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1/2 c cane sugar
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1 1/2 c almond flour
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1/2 c alt flour ( I used Spelt, but coconut flour can be used)
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2 tsp baking powder
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1/4 tsp sea salt
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4 pastured eggs
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1/2 c orange juice
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1 tsp Vanilla
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1/4 tsp Orange Blossom Water (optional)
Preheat oven to 350 F. Cream the butter and sugar until smooth. Add in eggs and beat nutil fully blended. Add orange juice, vanilla and orange blossom water until well combined.
In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients until creamy. Spread in a greased 9 x 13 " cake pan and bake at 350 F for 30 minutes. *Optional - Serve with slices of oranges and garnish with chopped pistachios.
