tea cake
But, what is a girl to do when she just wants some rightly-sweet cake with her coffee/tea. You know the kind that you don’t fall into but one you can eat while reading a book and sipping a beverage all at the same time. Yes, the afternoon tea kind.
Well, bake it herself of course!
So here we are. I decided, I’ll make myself an easy cake that needs no adornment save a light dusting of powdered sugar, like fairy dust and lasts a few days, so I don’t have to bake anew every other day.
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This cake is the first I have baked in 3 months! So, I felt I really must post it. And, it also helps that it is super easy to make :).
So, that’s it. I don’t have time to write more. But, do make this cake; because it is well worth relishing a slice or two of, in those stolen moments of peace and self-reflection :). This cake actually get better the next day and keep nicely for 3-4 days simply covered on the counter. This is thanks to the amount of butter and using the almond flour that makes for a richer, moister cake.
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I have for you, today, this wonderful loaf I had baked before I left for my travels. It is based on my gluten free adaptation of the Florentine sponge. You could say I was gearing up for my trip to Italy. But, really, I used that because it is one of the best cakes I have ever had to date as just a cake, one that needs no frills and certainly no icing. More importantly, it is a phenomenal recipe for going gluten free.
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Lemon Buttermilk cake
I was typing a really long draft post with a lot of questions and introspective comments, bordering on the existential. Then, I was going to connect how the current state of the food blogging world is representative of the chaotically complex we all seem to be leading. You know, it was going to a be an intense and verbose way of linking to why my cake today is.
Then, I realized, that this whole existentialism of the food blogging world was something that I want to write about separately. And, the point of this cake is the elegance of simple and I would complete shatter that with the verbosity of my expostulations.
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I smile.
I laugh.
I cry.
I play.
I run.
I stop and look over.
I wink.
and, it begins again.
the process of being happy.
finding the little me. finding the big me. holding hands and skipping together.
letting go. letting in.
living life. being present.
always being in touch.
Hello life! look what i & I baked for you! :)
Banana Streusel Cakes
(makes 6 cupcakes)
for the cake:
1 overripe banana, mashed
2/3 cup spelt flour
1/2 tsp baking powder
1/2 tsp freshly grated nutmeg
1/2 tsp salt
1/3 cup raw sugar
4 T butter, room temperature
1 egg, whipped lightly
1/3 cup milk
for the streusel topping:
2 T rolled oats
2 T flour
2 T raw sugar
1/4 tsp grated nutmeg
1 T melted butter
Sift the dry ingredients together. In another bowl, whip the butter and sugar until light and fluffy. Gently fold in the egg. Then add the banana and milk and make a smooth puree. To this add the dry ingredients in three parts until just incorporated. Divide the batter into six cup cake molds.
In a small bowl, mix together ingredients for the streusel topping. Divide equally on top of the cake batter.
Bake in a preheated oven at 350F for 15-18 minutes until the top is crusted and golden brown. Cool for a few minutes and devour warm and with ice cream...!