Seismically unsound tamarind things

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Hi friends!

A new to me ingredient today (at least for baking; I’ve definitely eaten it many times) – tamarind! I learned some new cool things about it this week too, since of course I had to research it.

Behold: my seismically unsound dessert! Let’s get crackin.

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Tamarind is part of the legume family, making it a cousin to peanuts. It’s high in essential nutrients (potassium, magnesium, calcium, etc) and is anti-inflammatory & full of antioxidants! There are a ton of other health benefits, if you feel like looking them up. Pretty rad, for funny looking little fruit pods.

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This tart is delicious! Definitely for those who like their desserts on the sour/tart side – tamarind itself is very sour-sweet, and of course lemon with it makes it perfect for those who like that sort of thing… obviously, we both do! This barely made it to the leftover stage – I think there is one piece left, and I suspect it may be gone by midnight. It made for a great pre & post climbing snack, and was fabulous with vanilla ice cream for dessert with a board game.

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Because tamarind looks much like molasses, you don’t get as pretty of a color as one would hope for a lemon tart – don’t be fooled if you see tarts that are bright yellow claiming to be lemon-tamarind – they lie! I thought for a minute I might have a nice pale yellow tart, until I opened my jar of tamarind & remembered – nope!

Tamarind makes things a nice custardy mellow dark tan/brown. Undeniably delicious, but also why I buried it under a pile of bright raspberries, hahaa. I will say though, raspberries + tamarind + lemon is a totally winning combination.

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Happy weekend! I hope you’re out enjoying some beautiful weather.

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Lemon, Tamarind & Ginger Tart

Bright & slightly sour, for those who like their desserts on the tart side! A Wait are those Cookies original. Yield: 1 9″ tart, serves several. Gluten free & refined sugar free. Can easily be dairy free – use coconut milk instead of cream! The crust can easily be grain free as well – just omit the cornmeal & add an equal amount of almond flour.

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For the crust:

1.75 c almond flour
1/3 c unsweetened shredded coconut
1/4 c cornmeal
1 tsp ground ginger
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, ginger, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes. Reduce oven temp to 325.

For the filling:

1/3 cup lemon juice
2 tbsp tamarind concentrate
1 scant tbsp vanilla
3 eggs
1/4 cup maple syrup
1 c heavy cream

Place lemon juice, tamarind, vanilla, eggs, sugar and cream in a bowl and whisk until combined. Stand for 5 minutes.

Add tamarind filling to the crust. Bake for about 30 minutes or until the filling has just set. Allow to cool to room temperature then refrigerate until cold.

Top with sliced lemons, raspberries, coconut, and whatever else takes your fancy. Keeps well in the fridge overnight; can be made a day ahead as well & stored in the fridge. Excellent with vanilla ice cream!

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Dessert straight out of Dagobah

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Green things!

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Because of course I would make myself something ridiculously green for a (belated) birthday dessert!

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Naturally it would also have a tiny Yoda in it, because that seems to have become the birthday dessert tradition around here (reference this cake!) and I am unashamedly nerdy – besides that, this dessert looks like it’s just come out of Dagobah, so it only seems fitting that Yoda would take up residence, right?

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I have to say, I LOVED this (there I go again blowing my own horn regarding my baking, oops sorry). I already love matcha lattes, but this was something else. Earthy, lightly chocolatey, and not one of those desserts that put you into a coma – it’s the perfect post-opera snack and breakfast alongside eggs. Besides, then you can drink your coffee and eat your tea!

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Besides all that, how fun to have something so GREEN for dessert? And then alongside other greens at breakfast (because tea is breakfast food, obvs) – I was having fun with all of the tones of green (art history nerdiness is making an appearance, clearly).

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I mean, this thing is really aggressively green. It is not for the faint of heart, but luckily myself and the one I fed it to loved it, and is obviously fine with green dessert.

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Among other things, I will have been to the opera three times by Saturday night – YAY!  Green dessert + opera is my kind of week!

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So! Like green tea? Do yourself a favor and make a matcha tart! You won’t be sorry, and you can impress your friends with the GREEN-NESS of it all!

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Matcha Custard Tart on Cacao Coconut Almond Crust

Lightly sweet and perfect for those who love their matcha lattes! This is somewhere between a custard and a mousse – the filling is light & earthy, and plays perfectly against the chocolate crust. Grain and gluten free, refined sugar free, dairy free, and paleoish (it’s sweetened with maple, so it depends on your def of paleo). Yield: 1 9″ tart. Serves: 2. Ha! Eat for dessert & breakfast, because tea = breakfast food.

For the crust:

1.5 c almond flour
1/3 c unsweetened cacao powder
1/2 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
3.5 tbsp coconut oil, melted

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.

Increase the oven temp to 375. While the crust is baking, make the custard.

For the matcha coconut milk custard:

3 cups coconut milk
3 large eggs
1/3 c maple syrup
3 tablespoons tapioca starch
2 tablespoons culinary-grade matcha powder
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
1/8 teaspoon fine sea salt

Heat coconut milk in medium saucepan over medium-low heat until it just barely simmers, about 5 minutes. Meanwhile, whisk together eggs, sugar, cornstarch, matcha powder, vanilla, and salt in medium bowl.

Whisk warm milk into egg mixture in slow, steady stream to temper the eggs. Return egg and milk mixture to saucepan and cook over medium-low heat, stirring constantly and scraping the bottom of the pan, until custard begins to thicken and forms a ridge on tip of spoon when bottom of pan is scraped and spoon is lifted, about 4-6 minutes. Remove crust from the oven and pour in the custard*. Bake until custard has set around edges but jiggles slightly in the center when shaken, 13-15 minutes. Cool to room temperature, about 2 hours. Refrigerate until serving.

Decorate with raspberries, strawberries & coconut (and a tiny Yoda) if you’re so inclined! Serve with ice cream for dessert or eat straight up for breakfast. Refrigerate any leftovers, covered.

*Note – I had slightly more custard than what would fit comfortably in my pie plate. You have options here – bake it in some smaller ramekins until set, or maybe add some tapioca pearls and make pudding? I didn’t do that but now I wish I had! If you do, let me know how it turns out…

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Sometimes dessert is just messy and comical

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BEWARE THE BLOB!

I had to laugh when I took this out of the oven. I’m not sure if it was due to the humidity or what, but when I made cream biscuits this time, instead of staying all nice and biscuit-y shaped, they all just decided to merge and become… the BLOB!

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You can kind of see the divisions between the biscuits (there are technically 8 of them), but I still cracked myself up when I took it out. Not to mention the very red berry juice making its escape over the sides…

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Add to that the explosion of berry juice that occurred in my oven – thank heavens for precautionary foil; I only had one really (quite large) entrepreneurial drip escape its confines and end up on the oven floor – this is one of those desserts that definitely tastes better than it looks! Although if you’re going for comic value… well…

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Also not helped by some odd overcast light this morning when I was trying to photograph before running off to the office.. sorry for the slightly off photos. If I promise it’s delicious, will you believe me?! I wouldn’t virtually feed you subpar food, promise.

Regardless of what it looks like, this cobbler is a great excuse for using up the last of summer berries – no more white shoes for you! It’s after Labor Day! Not that I really ever follow that rule, or even own white dress shoes…

A few things from late-summer life lately:

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Anyway. You really don’t need an excuse to make cobbler, so what are you waiting for? Go create a blob of your very own! But… don’t say I didn’t warn you…. BEWARE THE BLOB!

Hehe.

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Summer Berry Cobbler with Meyer Lemon Cream Biscuits

Lightly sweet and (barely) naturally sweetened, and perfect for showcasing the last of summer’s berries. Strawberries, blackberries and raspberries play perfectly with meyer lemon, present both in the filling and in the cream biscuits. Whole grain and refined sugar free. Adapted from the rhubarb ginger mint cobbler I made awhile back, here. Yield: 1 9″ cobbler; serves… several. Or two. Your call!

For the filling:

  • 4 c strawberries, quartered (unless they’re really small, in which case halved is fine)*
  • ~1 c mixed blackberries & raspberries**
  • zest of 1 meyer lemon
  • juice of 1 meyer lemon
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 c arrowroot starch

*Basically, you want as much fruit as you need to fill your pan of choice. This about does it for me in my 9″ pie plate; I need a larger dish though since mine totally overflowed this time… whoops

**I bake straight from frozen (usually I buy mine when on sale & freeze them for later); fresh would also be fine

For the cobbler topping:

  • 1 c whole wheat pastry flour
  • 1/2 c whole grain spelt flour
  • zest of 2 meyer lemons
  • 2 tbsp meyer lemon juice
  • 2 tsp coconut sugar + a little extra for brushing the biscuit tops
  • 3/4 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1.5 c heavy cream (I prefer Straus because… it’s the best!), divided + a little extra for brushing the biscuit tops

Preheat the oven to 375, and grab a 9″ pie dish (or an 8 by 8 pan would be fine too I’m sure; so would a cast iron skillet if you’d rather) Just make sure whatever you use is deep enough! Not that I speak from experience…. Stick some foil on the rack below the rack on which you’ll bake the cobbler, just in case of drips.

In a large bowl, toss together strawberries, raspberries & blackberries, maple syrup, arrowroot, lemon juice & zest, and vanilla. Let sit for at least 5 minutes — easiest to do this while you put together the cream biscuit for the cobbler topping.

For the cream biscuits: in a large bowl, stir together whole wheat and spelt flours, lemon zest, coconut sugar, baking powder and sea salt. Stir in the heavy cream and lemon juice until combined – the dough will be sticky & rather wet (but DELICIOUS). Spoon large dollops of dough onto the top of the cobbler – I used a large spoon and got about 8 biscuits; you can make them smaller if you like! Brush with a bit of extra cream and sprinkle with coconut sugar. Mine obviously all became one big blob, but whatever. Delicious.

Bake for 45-55 minutes, until the cobbler is beginning to go golden around the edges, and the fruit is bubbling (or the juices runneth over…). A thermometer (if you have one) is useful here – the internal temp of the centermost biscuit should be 200F. Let cool before serving – awesome either warm out of the oven, or room temp later – with ice cream either way, obviously. AND it’s even better for breakfast the next day; leftovers keep well, covered in the fridge.

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Cake for a birthday!

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Birthdays call for cake and candles!! Besides, I haven’t made a layer cake in forever.

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I’ve also discovered that you can make frosting out of sweet potatoes and dark chocolate – day MADE! It’s literally incredible. You’d never know there were sweet potatoes in there unless I told you – it has the same texture and satisfaction factor as its sugar-laden cousins! Win win win.

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As any of you know who interact with me regularly, sweet potatoes and dark chocolate make up their own food groups in my personal food pyramid, so this is a dream come true. Besides that, I’ve fallen out of love with buttercream – it’s just SO sweet. No can do.

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But birthdays mean cake, and I happened to be baking this one for a nearest and dearest who (like me) thinks sugar is pretty much the devil… sooooo…. a healthified cake! Whole grains, healthier fats, greek yogurt (another food group), extra dark chocolate, and sweet potatoes.

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It’s basically a health food. Oh, and there’s coffee. So it’s not just a health food, but a balanced breakfast ;)

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In fact, we may or may not have eaten it as part of a balanced breakfast… eggs + kale + corn + chocolate cake with coffee: pretty much the most perfect breakfast I’ve ever eaten.

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Aaannndddd if you serve it with ice cream, you’ve got a calcium serving… hahah I kid, this isn’t health food, but it IS delicious cake that isn’t full of garbage!

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Let’s see, what else is new. OH! It’s not 100+ anymore so I was able to enjoy the baking of this at a normal hour (6 am is a normal hour for baking, right?! … Don’t look at me like that) – and not feel like I’ve been slapped in the face by the heat every time I go out. This is much better!

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More progress on the SF series:

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And more cake. Because birthdays and loved ones need cake!

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Dark Chocolate Layer Cake with Mocha Frosting, Toffee, Raspberries and Coconut Coffee Drizzle

Birthday cake! For those in your life who love the chocolate – coffee – toffee – caramel situation. Chocolate-y, coffee-y but not too sweet – a healthier indulgence! The cake itself is refined sugar free and whole grain, and the frosting is dairy free, vegan, refined sugar free, and made of sweet potatoes! But you’d never know ;) Yield: one 6″ cake, 2 layers (double the entire recipe to fit two 9″ cake pans); sorry for some of the awkward measurements. Cake adapted from Epicurious, here; the frosting was inspired by the many versions of sweet potato frosting floating around the interwebs.

For the cake:

  • 1/2 c whole wheat pastry flour
  • 1/4 c whole grain spelt flour
  • 1/4 c + 1/8 c cacao powder or unsweetened cocoa powder
  • 3/4 tsp baking soda
  • heaping 1/4 tsp baking powder
  • heaping 1/4 tsp fine sea salt
  • 1/2 c dark maple syrup (grade B is good)
  • 1/2 c full fat greek yogurt
  • 1 egg
  • 1/8 c avocado oil (or other neutral oil)
  • 1 tsp vanilla extract
  • 1/3 c extra dark chocolate chips or chopped dark chocolate

Lightly grease two 6″ cake pans, and line the bottoms with parchment paper. Preheat the oven to 350.

In a large bowl, sift together whole wheat and spelt flour, cacao powder, baking soda and powder and sea salt. In a smaller bowl, whisk together maple, greek yogurt, egg, avo oil, and vanilla until smooth. Pour the wet ingredients into dry, and use a whisk to beat until the batter is fully combined, smooth and thick, about 1 minute (your dominant bicep will thank you). Distribute batter evenly into both cake pans, and bake for 23-25 minutes (30-35 for 9″) – the tops should spring back when lightly touched and a tester should come out clean. Let cool in the pans for about 7-10 minutes, then turn out onto cooling racks (remove parchment paper) and cool completely before frosting.

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For the frosting:

  • 1 large sweet potato
  • 10 oz extra dark chocolate (I like 70% and above but you do you; chips are fine)
  • 1.5-2 tsp finely ground coffee
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt

Bake the sweet potato (either in the oven for 45 – 1 hour @425 or in the microwave for about 4-5 minutes), slice open and let cool for about ten minutes. When cool enough to handle, peel off the skin (save for a snack later!!), drop the beautiful orange insides into the food processor, and pulse until smooth. Add in chopped dark chocolate and pulse until combined and smooth – the heat from the sweet potato should melt the chocolate (if it doesn’t, you can take the whole big mess out of the food processor, put it in a microwave safe bowl and heat for 15 seconds; then stick it back in the processor). Process until smooth, then add ground coffee, vanilla, and sea salt and pulse a few times to combine.

Store at room temp for an hour or so if you’re not using immediately, but refrigerate after that – microwave it for 10-20 seconds to get it back to spreadable consistency, as it’ll solidify in the fridge.

For the drizzle:

  • ~1/3 c full fat coconut milk
  • 1/4 c maple syrup
  • 2 tsp finely ground coffee
  • 1 tsp vanilla

Combine all ingredients in a saucepan over medium, and simmer for about 10 minutes. Remove from heat, let cool completely and store in an airtight jar in the fridge until ready to use.

To assemble:

  • toffee shards
  • raspberries
  • unsweetened shredded coconut

I opted for a naked cake look this time – there is frosting between the layers, on top and just a bit on the sides, but you do you! The frosting recipe should make enough to cover a full 6″ cake. Decorate with toffee and raspberries to you heart’s content! The coconut coffee drizzle is separate – pour over each slice after serving.

Keeps well covered on the counter overnight; excellent for breakfast the next morning. It’s really whole wheat and sweet potatoes and coffee so that’s all part of a balanced breakfast…

If storing longer than overnight, I’d probably stick it in the fridge, but I like cold cake. The counter is probably fine too, provided it gets eaten within a couple of days!

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Some desserts are actually breakfast in disguise

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It’s September, my favorite month ever! I love fall. So even though the days start getting shorter again and that’s kind of a bummer, I do love the lead up to fall…. and boots! and scarves! and apples! and pumpkin!

But… before we get there! It’s still arguably berry season, and I see no reason to end that prematurely unless I have to (which I don’t!). Which means… raspberries! Which pair oh so well with hazelnuts and dark chocolate. And then…

BREAD.

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Because, sometimes you just need some bread pudding. Besides that, I am spoiled to live near Acme Baking, which makes some of the best bread around: all the more reason to get on the bread pudding train. Furthermore, bread pudding is one of those glorious things that only gets better and better the longer it sits, which means breakfast this morning was FANTASTIC. Eggs & cholula + kale + bread pudding? Sign me up. Oh. And obviously caramel. Because bread pudding should ALWAYS have a sauce, no matter if you eat it with ice cream anyway (also recommended; talenti coconut gelato was a spot-on choice). Enter the five second blender caramel with heavy hazelnut overtones… and so full of good things it’s practically a health food. Don’t get me started ;)

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Apologies for the lack of pictures; bread pudding isn’t the most photogenic of all the desserts and also it pretty much got annihilated before I could get in there with a camera for some in situ shots of plated dessert… Sorry not sorry.

Happy September, enjoy the beautiful days of Indian summer!

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Hazelnut, Dark Chocolate & Raspberry Bread Pudding with Hazelnut Caramel

This is neither gluten free, vegan, or paleo. Sorry not sorry! Sometimes, you just need some bread. It is, however, dairy free and refined sugar free. It is also extremely easy to throw together, using whatever you have on hand. Yield: one 9 by 9 pan. Like many things I’ve made lately, this does double duty as breakfast and is even better the next day, so the serving sizes are contingent on how hungry you happen to be… A Wait are those Cookies original!

Bread Pudding:

  • 1 loaf of (stale!*) bread, cubed (I used Acme Pain au Levain)
  • 5 eggs
  • 1 c coconut milk (mine happened to be light; use whatever you like)
  • 1/2 c pure maple syrup
  • 1 runneth-over shot of Fra Angelico
  • 2 tsp vanilla extract
  • 1 tsp sea salt
  • 1/3 c roasted hazelnuts, roughly chopped
  • 1/3 c extra dark chocolate chips
  • 1 c fresh raspberries (frozen is fine; thaw and drain first!)

Caramel:

  • 1/3 c roasted unsalted almond butter
  • 1/3 c maple syrup
  • 1/4 c coconut oil, melted
  • 2 tsp vanilla
  • 3 tbsp Fra Angelico
  • scant 1/4 tsp sea salt

* You can either cube it ahead of time and let it sit out, like I did, or slice and toast in the oven to stale it day of, if you’re short on time

You can make the caramel ahead of time, or while the pudding is baking (it comes together in about five seconds):

In a vitamix or a food processor, blend almond butter, maple, melted coconut oil, vanilla, Fra Anglico, and sea salt until smooth and incorporated. Adjust taste to suit your preferences!

Butter or use coconut oil to grease a 9 by 9 pan. Sprinkle coconut sugar over the inside of the pan if desired; this gives the bottom a little somethin’ extra…

Put the cubed bread into a large bowl. In a slightly smaller bowl, whisk together eggs, coconut milk, maple, Fra Angelica, vanilla, and sea salt. Pour this goodness over the bread cubes, using your hands to evenly distribute everything. Toss in hazelnuts, chocolate chips, and raspberries (reserve a few raspberries for topping if you’re feeling fancy). Let this sit for about a half hour so the bread can absorb the custard.

Preheat the oven to 350, and once the custard and bread have sat for a bit, bake for 30-40 minutes, until there is no visible liquid at the bottom when you separate it with a fork (you don’t want it dry though, so just look for pooling liquid). Mine was perfect at 40 minutes. Let cool completely, then refrigerate if you’re like me and like cold bread pudding! Or serve warm, it’s awesome either way. Store leftovers in the fridge and eat them for breakfast — highly recommended.

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Any excuse for a cake

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So! Fourth of July! Always fun in the dessert department, because who doesn’t love an excuse for a celebration-type of dessert. And hold the phone, is it possible that I put something up here that isn’t a bar?! …. *pin drops* No. can’t be.

But it is!

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Shocking.

A CAKE! And a layered one at that, because really, if you’re going to make a cake, why not go big?

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And despite it giving me much grief in the assembly (hot weather and butter-based icing are not really the best of friends), it did turn out rather pretty— Props to E’s mom Jana for the cute little flags! This is a pretty simple cake to put together as well, as the lemon curd can be made ahead of time, and the buttercream comes together in about five seconds.

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This is the first time I’ve made a fun dessert in quite a while… as I mentioned before a few posts back, I’ve been having quite the run of stomach issues lately, and have been attempting to figure out why my digestive system seems to hate me so much of late. Rude. Still no concrete answers, sigh… but one day at a time. I’ve been experimenting with reduced / no gluten,  though the jury is still out on that one. Well actually, jury is still out, period. So, cake. Because I don’t seem to feel much worse when I do eat it, and it was the Fourth! Celebrations should ensue.

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Apologies for the huge gaps between my posts these days… life has been crazy the last few months and isn’t really getting much calmer (in fact, I start grad school in less than a month, so I don’t expect to be able to keep regular posts coming. We’ll see how things shake out!) E and I move in to our apartment the first week of September, so maybe after that things will get a little more normal. We’ll see, nothing is ever normal around here (because normal = boring. ha)

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Whole Wheat Lemon Cake with Lemon Curd and Vanilla Buttercream

Whole grains, healthy fats, and CAKE. Winner, winner. A lightly sweet, lightly lemony cake is complemented by a rich but not too decadent vanilla buttercream, and tart homemade lemon curd. The cake itself is refined sugar free, but there is powdered sugar in the frosting. If you have the time, definitely make homemade lemon curd. It is eons better than the stuff you can buy in the store, and about ten zillion times cheaper. Yield: a 2 layer, 9″ cake + enough buttercream for the filling and the top. I preferred a naked cake look for this one, as it was hot and nobody really wants a mega glut of frosting when it’s over 90 outside… the cake is light but very satisfying, and doesn’t make you feel like you need a nap afterwards! Cake adapted from I Bake, He Shoots, here!

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For the cake:

  • 2.5 c + 4 tbsp whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • scant 1 tsp fine sea salt
  • 1 c coconut sugar, divided
  • 1 c avocado oil
  • 2 tsp vanilla extract
  • 2 eggs
  • 1.5 c buttermilk
  • 4 tbsp fresh lemon juice
  • zest of two medium/good-sized lemons

For the frosting:

  • 1 stick of salted butter
  • 2 c powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon curd

Lemon curd is the same recipe I used about three years ago (but with regular lemons instead of meyer this time); my recipe is here. Yield is about 1-1.5 c. You won’t use it all for the cake, unless you use the extra to top the individual slices. I used some in the buttercream, and some on the top. I suggest making it the day before, and just letting it hang out in a jar in the fridge overnight.

Raspberries, for garnish.

For the cake: preheat the oven to 325, and lightly grease+flour two 9″ cake pans.

In a medium bowl, whisk together whole wheat flour, baking soda, and sea salt. Set aside.

In a smaller bowl, mash together the lemon zest and 2 tbsp coconut sugar, until fragrant. Set aside. In a large bowl, use an electric mixer to combine remaining sugar, avocado oil, and eggs. Beat until lighter (though because of the coconut sugar, it won’t significantly lighten) and fluffy, about 4-5 minutes. Add in lemon zest + sugar mixture. Combine buttermilk, vanilla, and lemon juice (I like using a liquid measure for easy pouring). Alternating dry ingredients and wet, add them to the larger bowl with the sugar/oil/eggs, starting and ending with flour. Do not overmix. Pour the batter into the prepared pans, and bake for 30-35 minutes—the tops should spring back when touched lightly, and a tester should come out clean.

Let cool in the pans for 10 minutes before turning out onto a cooling rack to cool completely.

For the buttercream:

In a large bowl, use an electric mixer to beat softened butter, powdered sugar, and vanilla until smooth. Add in 2 tbsp of lemon curd, and beat briefly to combine.

Frost the cooled cake as desired — I did a layer of buttercream/curd in the center, and topped the cake with the majority of the buttercream + another layer of lemon curd. Be careful of the cake sliding — my kitchen was hot so I ended up skewering the cake for transport, and letting it set up in the fridge for several hours prior to serving. Garnish with raspberries or another berry of your choice! Serve with extra lemon curd, because it’s basically the food of the gods..

Store covered cake in the fridge, assuming you have any leftovers!

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