Almond Cake

(Serves however many you are willing to share with.)

 This is one of those divinely inspired recipes that just worked out of the experimental gate. It all started with happy chickens in Spring. That means lots of eggs, which are notorious for not freezing well. But you know what does freeze well? Cake. I confess that more of this has gone in my mouth than the freezer but it’s so high protein I excuse myself 😊

You will need a stand mixer.

Preheat oven to 325 F.

• 6 large eggs

• ¾ c granulated sugar

• 1 ts almond flavoring

• ½ ts salt

• 2 c almond flour

Crack the eggs into the bowl of the mixer with the whisk attached. Gradually increase the speed until it is one or two notches below full speed. Leave it here for ten full minutes. The eggs should be frothy and about triple in bulk but go with the timer.

Reduce the speed to a low-medium and gradually sprinkle in the sugar. Once that’s incorporated add the almond flavoring and salt. Then sprinkle in the almond flour and mix until most of the lumps have gone but don’t over mix as this will make the batter deflate.

Pour the batter into an angel food cake pan (or a large spring-form pan) and bake for one hour. An inserted knife should come out clean. Invert the angel food pan to cool and then slide a knife around all edges until the bottom can be removed (with cake). Do the same here and transfer the cake to your favorite plate or stand. Frost as desired – my favorite being a simple almond flavored icing with unsweetened chocolate drizzled over.

Lavender Ice Cream

(makes about 1 quart)

•  4 large eggs, separated

• 2 cups heavy cream

• 1 cup milk (or almond milk)

• ¼ ts salt

• ¾ c sugar

• A small handful (about ¼ c) lavender leaves washed – you can leave them on the stalk if you’d like

 This is a no-holds barred version – you can find lower fat, more standard ice-cream recipes online and just substitute in the lavender steps if you’d like.

 Combine the milk, cream, and sugar in a large pan. Add the lavender leaves and heat gently over low heat. The idea here is not only to heat the milk but to give the lavender time to infuse flavor so keep it low enough to do some other tasks and not have to stir constantly – that part comes later.

 Separate the eggs and set the whites aside for something else.  Beat the salt into the egg yolks. When the milk mixture is hot – steaming but not simmering, temper the eggs (add some hot milk to the egg yolks stirring constantly and then stir the egg mixture into the milk pan also stirring constantly.)

 Stir everything over low heat until thickened with no taste of raw egg and the mixture coats the back of a spoon. Remove from heat and pour through a strainer into a large bowl. This removes the lavender and any accidental lumps. Cover and refrigerate overnight.

Assemble your ice-cream maker and pour the mixture in as you would any other. Sample frequently and often 😊

Plum Coffee Cake

(generously serves 12)

Preheat oven to 350 degrees F.

½ c butter

1 c sugar

2 large eggs

1 ts vanilla

½ c milk

2 c flour

3 ts baking powder

½ ts salt

12 – 24 Italian plums

Topping:

1/3 c flour

½ c sugar

½ ts cinnamon

¼ c butter

For the cake, blend the butter and sugar together until creamy in a mixer or by hand. Add the eggs and vanilla and incorporate. Stir in the milk and then add the dry ingredients; flour, baking powder, and salt. Beat until the batter is smooth.

This is a farm house version so I’m usually trying to use up plums and therefore go with a larger surface area (2 9 inch cake pans) but the original recipe called for a 8 x 12 baking pan.   Either way, pour the batter into a greased pan.  Halve the plums, removing the pit, and place skin side up in the batter. Since I’m trying to use up the fruit I put them as close together as possible but if you don’t have that luxury then try for two plum halves per serving arranged evenly.

For the topping: stir the dry ingredients together: flour, sugar, cinnamon. Gently mix in the butter with your fingers until just incorporated and the mixture is crumbly. Sprinkle over the batter. Bake for 30 to 45 minutes until a knife comes out clean from the middle.

A note on plums:  Italian plums work for this because they are meatier and don’t have as much liquid (they’re the long, purple ones).  Juicy plums probably won’t work very well.

French Breakfast Radish Toast

Radish Toast

This might not even count as a recipe but I get enough flack in my family for it that I decided it does – mostly so I can build my tribe of people who also love it!

Serves 2

• 2 slices of whole wheat bread – the grainier/nuttier the better

• Butter or olive oil

• Fresh French breakfast radishes

 Toast the bread – like you normally make toast and spread generously with butter or olive oil.  Slice the radishes about 1/8 inch thick lengthwise and arrange over the toast covering as completely as possible.  That’s it.  Radish toast makes a fabulous breakfast with cottage cheese and of course, dark coffee!

Let me know what you think in the comments (and don’t forget to tell your Mom you ate a vegetable for breakfast!)