Cake, Sweet

Cardamom Almond Cake

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Cardamom is one of my favorite spices.  So when I saw this recipe, I had to make.  What makes it even more special is that I used duck eggs in this recipe, to yield a richer, more moist cake.  The original recipe was written for a 9-inch cake, but I wanted to make a smaller portion–after all, it is just the two of us in this lockdown. The cake came out delicious and the duck eggs give it a wonderfully rich texture and a beautiful golden yellow color.  The cardamom taste is floral and prominent but softened by the nuttiness of the almond flour  You can, of course, make this with regular eggs, I have recommendations below:

Ingredients:

1/4 cup vegetable oil

2 duck eggs (2 extra-large chicken eggs or three regular-sized eggs)

1 tsp of almond extract

1/2 cup sugar

1 tsp of cardamom

2 and 1/4 cups of almond flour

2 Tbsp of apricot jam (optional for glazing the cake)

Method:

Preheat oven to 350F.  Grease and flour on 6-inch cake pan.

Mix almond flour, sugar, and cardamom in a bowl.

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In a separate bowl (or measuring cup) which together with the almond extract, oil, and eggs.

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Mix wet and dry ingredients, folding them together to create a smooth batter.

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Pour batter into the prepared pan and bake for 40-50 mins (depending on your oven temperature) till a tooth-pick comes out clean.

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Cool the cake on a wire rack and during the cooling process, spread the apricot jam (warmed–so that it spreads easily) on top of the cake to create a lovely glaze.

Serve at room temperature, we had it with fresh berries, but it is wonderful just as it is.

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Breakfast, Brunch, Classics, Comfort food, Sweet

Blueberry Waffles, gluten-free

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I have this foggy memory of Saturday mornings from childhood.  My father sitting at the breakfast table, reading the newspaper and eating Eggo waffles–toasted with strawberry jam.  I think I get my love of waffles from him and I eat them like he does too.  Toasted, no butter or syrup.  If I am feeling indulgent,  I will slather on some nut butter or fruit preserve.  Waffles are now a Sunday staple, made even better because I eat my waffles while I Skype with my parents back in India.  It takes a while to make a large batch of waffles, so when I have time (which I do now, thanks to the pandemic) I make them and freeze them.  This past Sunday, I experimented with this recipe.  It is gluten-free and has dried blueberries instead of fresh.  I will be honest, the rice flour does give it a grittier texture, but when toasted, it actually lends a lovely crunch.  It suits my palate and I hope that somebody, somewhere, out there will enjoy these.  I know my Dad would!

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Ingredients:

1 cup of rice flour

1 cup almond flour

2 tsp of baking powder

2Tbsp of sugar

2 eggs

1 cup almond milk

1/4 cup vegetable oil

1/2 tsp of vanilla bean paste (you can use extract too)

6 Tbsp of dried blueberries

Method:

In a large bowl, mix together all the dry ingredients.

In a large measuring cup (I love measuring and mixing in the same vessel–less dishes) measure and mix almond milk, oil and eggs till smooth.

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Mix the wet and dry ingredients together and fold in the vanilla and blueberries.

 

 

Turn on your waffle maker and let it come to temperature.  I like to cook mine on the highest setting to get nice golden and crispy waffles.

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Once the waffle iron is hot, spray the surface with some non-stick spray and pour 1/4 cup of the batter into the center of the iron.  Working quickly and using the back of the measuring cup (or ice-cream scoop like I did) gently nudge the batter to spread it evenly.  Close the iron and cook the waffles–I am sure your waffle maker will have an indicator to let you know that your waffles are ready.

 

 

Serve hot with butter and maple syrup.  If you are like me, I cool them down completely on a wire rack and freeze them individually.  When I want to eat them, I simply pop them in the toaster and they are ready to go!

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Breakfast, Sweet

Marmalade Muffins

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I love orange marmalade.  It is my favorite thing to slather on crunchy toast or a warm scone.  Two years ago, when we visited London, I brought back several jars of marmalade.  Now with the last jar, I thought I would try something different.  So, I decided to use it as a sweetener in my morning oatmeal muffins.   If you enjoy the sweet, bitter taste of orange marmalade, you will most certainly enjoy these.  Oh, did I mention that these are gluten-free too?!

Ingredients:

2 cups of quick-cooking oats

1 cup of almond flour

2 tsp of baking powder

2 eggs

1/2 cup orange marmalade for the batter, another 1/4 cup for the top of the muffins

1/2 cup yogurt

1/2 cup almond milk

1/2 tsp vanilla extract

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Method:

Preheat oven to 350F

In a small bowl, heat the marmalade till it is runny, about 30-45seconds.  You will 1/2 cup fo the marmalade in the batter and reserve the rest to spoon on top of the muffin

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In another larger bowl, mix together all the dry ingredients.

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In a large measuring cup, mix in yogurt, milk, vanilla, marmalade and 2 eggs.  Whisk together till everything is fully incorporated.

Mix in the wet and dry ingredients, fold to incorporate.

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Divide the batter into a lined muffin tin, you will have enough batter to make 12 muffins.  I use a 2-inch ice cream scoop to divide the batter evenly.

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Use the remaining 1/4 cup “runny” marmalade (warm in the microwave if it has cooled down) and spoon (about a 1tsp) on to each muffin.

Bake for 20 minutes.

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Cool and store in an air-tight container, in the fridge, for up to a week.  Warm in the microwave before eating.  Enjoy your morning!

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Breakfast, Brunch, Cake

Honey Lavender Cake

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Here is another kitchen experiment that turned out quite well—you can have it for breakfast, brunch, tea or even a night time pick me up. It also happens to be gluten-soy and lactose free.
Ingredients:
¾ cup of oatbran
¾ cup ground almond flour
¾ cup coconut flour
½ cup liquid egg whites
1 cup of almond milk
1 tsp of baking soda
1tsp of baking powder
1Tbsp of crushed lavender
2 tbsp agave
2 tbsp of honey

Method:
Preheat oven to 375F
Mix all the dry ingredients in one bowl and set aside.
In another bowl, whisk eggs and milk and slowly add into the dry ingredients, whisking as you pour.
At the very end fold in honey and agave.
Pour batter into a greased 9”x9” round cake pan.
Bake for 20-25 mins till pale golden on the top.
Serve warm—this is would pear well it poached pears and a dollop of honey greek yogurt !