Middle Eastern Orange Almond cardamom Cake

My friend, Jena, made this cake for me out of her super sweet Genius Recipes Cookbook. We were fascinated by the process of boiling oranges for 2 hours- then using ENTIRE oranges in the recipe!  Extremely moist and puddinglike, this cake consists of the pulp of two oranges, ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. This recipe is adapted from Middle Eastern cookbook author, Claudia Roden, who says, "These cakes, which are half pudding and half cakes, can never fail. If they are undercooked they make a fine dessert with cream. They are too moist to ever be over cooked or to dry up!"  It goes beautifully with coffee or tea and blueberries or peaches, and is the perfect thing to carry along on a picnic. 

INGREDIENTS

  • 2 large oranges
  • 6 eggs
  • 2 cups plus 2 tablespoons (1/2 lb) ground almonds
  • 1 cup plus 1 tablespoon (1/2 lb) sugar
  • 1 teaspoon cardamom
  • 1 teaspoon baking powder
  • butter or oil, for the pan
  • flour or more ground almonds, for the pan

TOOLS

  • Large pot for boiling oranges
  • food processor or blender
  • cake pan
  • measuring cups and spoons
  • mixing bowl and spatula
  • knife and cutting board for cutting seeds out of oranges

DIRECTIONS

  1. Wash the oranges and boil them, unpeeled, covered in water for 2 hours. Let cool, cut them open and take out the seeds. Puree the oranges in a food processor or blender.
  2. Preheat oven to 400.
  3. Beat the eggs in a large bowl. Add the remaining ingredients and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible. Sprinkle the cardamom evenly on top of the batter. 
  4. Bake for one hour, or until a knife inserted in the center comes out clean. Opening the oven door to check on the cake will have no harmful effect. Let cool in the tin before turning out.

 

Harley J and Grandpa Enjoying some cake this morning!

Lemon Chia Almond Coffee Cookies

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INGREDIENTS

  • 1 cup almonds (or 1 1/2 cups almond meal)
  • 2 1/2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 organic lemon, zested
  • 1 tablespoon chia seeds
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp almond extract

TOOLS

  • baking sheet
  • wax paper or parchment paper
  • food processor
  • measuring cups and spoons
  • mixing bowl
  • mixing spoon
  • lemon zester or grater with a fine grating side

DIRECTIONS

First, preheat oven to 350F.

Get out the food processor/high speed blender and process the almonds until a fine meal forms. it's important to get the almonds as fine as possible, this takes 2-4 minutes depending on your food processor. In between grinds, stir the almond meal mixture in the food processor  1-2 times.  If the almonds are too chunky then the cookie will crumble because the moisture will have less surface area to absorb into. 

Pour almond meal into a bowl and combine with the other ingredients. Adjust the amount of lemon zest depending on your taste.  It's delish with a little squeeze of lemon too!

With a tablespoon, scoop the dough and roll into balls.  Place on a wax or parchment paper lined baking sheet and use a fork to gently press down the cookies.

Bake for about 12 – 15 minutes until the cookies have started to turn golden. Check at 10 minutes to make sure the bottoms of the cookies aren't burning. 

Enjoy with a cup of coffee! Mmmm!!! 

trailer kitchen

Here's a shot of the kitchenette of the trailer. I sure didn't wait to clean up before enjoying these little cookies with my coffee. Oh ya.... I drink coffee now. For those of you that know me really well know that I never drink coffee in the morning. But with baby Harley J around now... it's been really great having the little extra burst of energy and happy in a cup. I suppose at some point I'll try working out or some other sort of method for energy/mood enhancement, but for now, I'm enjoying this indulgence. A small sweet cookie with the cup sure does make it a wonderful little time in the morning with my family. 

I let my kid eat anything!!! Yesterday we were chowing down on some avocado, eggplant, cabbage... and this morning OF COURSE I let her in on some of these cookies!!! I'm not sure if that's cookie or boogies in her nose... let's go with cookies... 

Love those little hands beyond words! Recipe adapted from Lily from Clean food, dirty city. Love her stuff!!! 

PB&J Cups

Luke and I made these PB&J cups the other night for some friends and it was amazing! So easy and delish! AND they're vegan and gluten-free! Waaa Hooo!!! Recipe adapted from Annett Velsburg, saw a pic on insta and we had to try it! 

PB&J cups

You'll need

Muffin mold

Muffin liners

Room in your freezer for muffin mold

Ingredients

200g dark chocolate chips, finely chopped

3 tbsp smooth, natural peanut butter

2 tbsp maple syrup

3 tbsp coconut milk

pinch of salt

50g raspberries

1 tbsp chia seeds

squeeze of lemon juice

Recipe

Mash the raspberries with a fork (if using frozen put into a small sauce pan on low- medium heat), add a teaspoon of maple syrup, a small squeeze of lemon juice and the chia seeds to a bowl. Mix through and let stand for half and hour. 

Melt half of the chocolate in a bain marie, making sure you don’t overheat and burn the chocolate. Put muffin liners into your muffin mold. Place a tablespoon of the melted chocolate into each liner and push it up the sides with a small teaspoon,  pastry brush, knife or Luke just lifted the liner out and shook the liner until the chocolate evenly coated the sides. Try to get the sides super even. It's good it the chocolate is about half way up the side of the liner. Place the mold in the freezer for 10 minutes.

To make the peanut butter filling, mix together the peanut butter, coconut milk, maple syrup and pinch of salt. The mixture should be slightly runny – add more coconut milk if necessary. Taste and adjust if you want sweeter or saltier! 

Take the chocolate shells out of the freezer and then fill each of them with a tablespoon of peanut butter mixture and then the raspberry chia jam on top, spreading each layer nicely out leaving a little space between the PB&J and the liner. You'll need the chocolate to seep in between to seal the cup. Melt the rest of the chocolate and spoon over so that the insides are covered. Place into the freezer for 15 minutes.

Whhhaaaa Bam! DELISHNESS! Keep it in your fridge and snack on accordingly! 

via pinterest from jungalow, my new obsession

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Russian textile from Susan Meller via pinterest

Side note: the cups in my image at the top are the inspo for my color palette for our Indy country home. Lot of indigo and white with pops of orange and yellow. I love the pallete used in these images above!