A recipe to share.
To those of you who know me well, you know I love to bake. There is not too much I love and know and understand more than baking, and yet, despite many friends and family encouraging me to open up a food biz of sorts, I have never had the interest. So anytime I have an opportunity to bake for a friend or a party, it lights me up inside.
Recently, I ran out of all of my flour in the home. This was a first and equally a fun time to try some new local grains. I appreciate my dear friend A for the perspective on being optimistic on starting over as this has been a marvelous new beginning. On a whim, I decided out of gratitude I wanted to share my make. Also as I am always improvising when baking and modifying recipes significantly, it is nice to document my recipes somewhere externally other than my personal recipe book or my phone.
Currently baking: Pistachio Cardamom Snacking Cake.
3 eggs
1.5 c soft white flour (I used Beck’s a local brand I love)
1 tsp baking powder
1/2 tsp salt
2.5 tsp cardamom (I personally will use more next time)*
2 tbsp rose water (I used Sadaf)
1/2 c good quality olive oil
3/4 c cane sugar
1/2 cup pistachios ground in morder and pestle
1 c milk (I used oat)
confectioners sugar for dusting
flowers for beautifying
pistachios for garnish
I pulled this recipe together after reading four different versions, starting with a vegan option and doing some head math and thinking on what my friend would enjoy.
Mix the eggs and sugar for a couple of minutes.
Sift the flour and dry ingredients together into a bowl and mix well.
Combine, folding in the pistachios.
Prepare a springform pan with parchment paper and butter and bake for 35 minutes on 350 F or until a toothpick comes out clean.
Let it cool, and then dust with confectioners sugar and garnish with flowers (I used apple blossoms).
Serve and enjoy.
Buon appetito!
My go to bakes this spring are: everything bagels, ginger scones, banana bread, and snacking cakes, which are my favorite. I’d better get some courgette in the garden soon for zucchini bread season.
Flour wise, I am loving both Humboldt Grain Girls and Becks for options.
*so cardamom is a unique spice that I read in a lot of recipes people like less of. I smelled the flour and was inclined to add more and also, I did not want it to overpower the dish however, whole grain flour saturates differently and I find, can take a lot more spice to bring to the forefront of your palette. If you enjoy spice I would suggest adding a bit more, but be careful because there is a fine line between too little and too much.
I may start releasing these as a short series every fourth Sunday, I may not, but if I do, it will be on my reciprocity side of my journal.
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Written under a Capricorn moon and a sun in Taurus loving this sensual, Venusian, sun in Taurus energy
This recipe is my intellectual property, so if you decide to make it and share it online, make sure to credit me.