Gathered.

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I’ve been busy this week. During the summer months, it’s typical I’ll find myself with a bounty of fruit that begs to be transformed, post-haste.  I’ll be out running or hiking and will come across a bevvy of ripe fruit and can’t help but take advantage of it. Friends know that I’ll willingly take a parcel of fresh fruit or veggies off of their hands. I’ll spend hours canning, baking, jamming and sharing the vintage that comes from many well-spent hours of toil.

5A1CB076-9F04-4FDC-93EA-FC8F583B86B0.JPGSweating it out on a hot summer night in my steamy kitchen; it’s what I love. It fuels me; nourishes my soul.

And who doesn’t want an excuse to eat cake for breakfast?

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almond and apple cake

This week I’ve been busting my way through crab apples, cherries, and what looks like a variety of McIntosh apples. My ability to judge the pectin content of crabapples could stand for improvement,  as what was meant to be a stunner jelly was more akin to a simple syrup. A gorgeous siam-hued creation, but quite viscous, none the less.

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No matter; I’ve passed jars  along to willing and appreciative recipients. I also made a voluptuous and silky smooth apple butter with vanilla and ginger undertones that’s so heavenly I’m reluctant to share, though I’ve dutifully gifted a jar to the generous apple donor (she deserves at least one, right?).

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I’ve taken the surplus and added them to an incredible almond-olive oil cake; something reminiscent of my pear and almond cake from this post. Needless to say I couldn’t trust myself around it’s seductive scent and had to share the love with my colleagues so as to save my waistline. Thank goodness for these willing recipients…and for rigorous physical activity!

cherry polenta crumble


All that aside, when I started this blog, my intention was to share with others a little extension of me; a window into the quirks and inspirations that are part and parcel of my personality. I’ve been admittedly out of practice for some time, working through bouts of feeling uncreative and not taking time to share what fuels me. And ultimately, what fuels me is exactly that – creativity. It’s the antidote.

Expect to see posts with a bit more frequency in the near future. For now, take a few minutes out of your day to make this cake, and by all means, share it!

Enjoy, and much love,

J

Almond and Apple Cake

 

1 cup almond flour

2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 c. chopped candied ginger
*
*combine the above in a large mixing bowl.
*
1 cup olive oil
2 eggs
1 cup brown sugar
*
*mix wet ingredients; fold into the dry ingredients.
*
1 cup peeled, chopped apple and 1-2 peeled apples, sliced into thin crescents
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* add chopped apple to cake batter; pour into 8-9 inch springform pan, or other cake pan. Top with apple slices.
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Bake at 350 for ~50 minutes, or until a toothpick inserted into the center comes out clean.

 

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