CARDAMOM TEFF CAKE WITH APRICOT PRESERVES & CASHEW CREAM

Brunch, to me, is always homemade. As much as I get the appeal of being served (especially in the morning hours), the best breakfasts are the ones I've made myself or for others. This cake, inspired & adapted from "Liz Prueitt's tartine cake", includes little pockets of apricot jam dolloped throughout (a truly lovely use for the preserves in your fridge.) Although I've only just begin experimenting with Teff flour, I can already see it becoming a staple in my kitchen.  It's whole-grain & earthy, something that could easily take the place of buckwheat in my own recipes.

The cake is somewhere between a layer cake and tea cake, slightly sweet, but still decadent. So, it's perfect for a special occasion or brunch (Mother's Day perhaps?).  It's topped with a orange blossom cashew cream & toasted pistachios for crunch (& the pop of color doesn't hurt). If you do dairy, this would delicious with whipped cream because really, what isn't? 

Almond Teff Cake with Apricot Preserves & Cashew Cream (Gluten-free, Dairy-free)

Cake:

  • 3 cups almond flour
  • 1 cup teff flour
  • 1/4 cup arrowroot flour
  • 1 teaspoon baking soda
  • 2 teaspoons cardamom
  • 3/4 teaspoon sea salt
  • 1 cup plant (or dairy) milk
  • 2 teaspoon apple cider vinegar
  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 4 large eggs
  • 2 teaspoons vanilla
  • 2 teaspoons orange zest
  • 7 small spoonfuls apricot preserves (about 1 tsp. each)
  • 1/3 cup toasted pistachios, chopped

Cashew Cream

  • 1 cup cashews, soaked for 4-6 hours
  • 1/2 cup pistachios, soaked for 4-6 hours
  • 1 cup plant (or dairy) milk 
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 1 teaspoon orange blossom water
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt

Preheat oven to 350F.

In a large mixing bowl, whisk together flours, baking soda, cardamom and salt.

Measure out plant milk in a pyrex of small bowl, then add apple cider vinegar & set aside.  In a separate bowl, whisk together coconut sugar, maple syrup, eggs, and vanilla.  Whisk vigorously for 1 minute or a ribbon of beaten eggs should trail back into the bowl.   Stir both wet ingredients into dry and mix to combine well - making sure there are no lumps.  Zest 2 teaspoons worth of orange zest into the batter & mix well.

Pour batter to a greased 9 inch springform pan. If your preserves are too thick, dilute with a little water to thin.  Dollop about 7  spoonfuls (about 1 tsp. each) evenly overtop the cake.  Bake for 40-45 minutes or until browned.  The cake will bounce back slightly when you press it & a toothpick (poked into the center of the cake) should come out clean.

For cashew cream,  drain soaked nuts and rinse.  Add to a high-speed blender with remaining ingredients.  Blend very well - until super smooth and whipped.  Serve cake with toasted pistachios and cashew cream.

This post is in collaboration with Bonne Maman, a kitchen staple & one I've loved & used for many years.

Thank you for supporting brands that support Sassy Kitchen.

(P.S. They are giving away some amazing sets of Le Creuset & Bonne Maman On their site right now!)

BUCKWHEAT MUFFINS WITH ROYAL FIG JAM

Lately, I’ve been so into buckwheat flour.  It has the most warm, nutty flavor that I can’t get enough of.  After falling in love with this amazing fig jam, I decided to pair my two obsessions and it didn’t disappoint.  Secondly, I have to talk about this jam.  St. Dalfour is one of my favorite brands of preserves because they sweeten with fruit juice instead of sugar (#NOTSPONSORED, btw).  They are amazing jams across the board, but this fig one? I can't get enough.  A friend and I are now snapping each other our empty bottles because we're semi-repulsing ourselves.  It's addicting, and lovely - you should try it.

These muffins would work best with almost any fruit preserve, so try whatever seasonal flavor you have around (Quince preserves or apple butter would be perfect alternatives).  Don't forget to eat these babies warm & feel free to slather with more jam, too ;)

Buckwheat Muffins with Royal Fig Jam (Gluten-free, Dairy-free) Makes 20 muffins

  • 1 1/4 cup buckwheat flour
  • 1 cup millet flour
  • 1/4 cup tapioca or arrowroot flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon sea salt
  • 4 large eggs
  • 1/2 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1/3 cup coconut oil, very soft or melted
  • 2 teaspoons vanilla extract
  • 1 1/4 cup hemp or almond milk
  • About 1 1/4 cup royal fig jam (or your favorite preserves)
  • 2-3 fresh figs (optional

Preheat oven to 350 degrees.

In a mixing bowl, whisk together flours, baking powder, baking soda, spices and sea salt.

In another large mixing bowl, whisk together eggs, coconut sugar, maple syrup, coconut oil, vanilla and milk.  Stir in flour, a little at a time, into wet mixture until dough is *just* mixed.  

Line a standard muffin pan with muffin liners.  Add 1 tablespoon of batter into each liner and bake for exactly 6 minutes.  Then, remove pan from oven, add a heaping teaspoon of fig jam, then cover with another heaping tablespoon or so of batter (enough to cover the jam entirely).  If you’re adding figs to top, add slices overtop the batter.  Return to oven and bake for 7-9 minutes or until muffins are completely baked through.  

Let cool for 15-20 minutes before serving. Store in an air-tight container for a few days on the counter, or a week or so in the fridge.

STICKY DATE CAKE WITH SALTED TOFFEE SAUCE

I can't believe it's already Christmas and this year is coming to a close.  I'm spending time in rainy California with family, tons of christmas cookies and holiday music.  This sticky date cake will be a beloved new addition to our usual Christmas morning cinnamon rolls (gf, of course), hot chocolate and quiche.  These cakes couldn't be more festive if they tried, and I hope they bring some much needed cheer to your holiday gatherings.

STICKY DATE CAKE WITH SALTED TOFFEE SAUCE (Gluten-free) Makes 10 mini bundts

Date Cake:

  • 1 1/2 cup chopped medjool dates 
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1/2 cup coconut oil, liquified
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 3 mandarins, zested + 2 tablespoons juice
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup arrowroot or tapioca flour
  • 1/3 cup coconut or brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1 teaspoon sea salt

Salted Toffee Sauce (Adapted from Nigella)

  • 3/4 cup brown sugar
  • 2 tablespoon maple syrup
  • 3/4 stick butter, cubed
  • 2/3 cup heavy cream
  • 3/4 teaspoon flaky sea salt

Preheat oven to 350 degrees.  Grease a mini bundt pan with coconut oil and set aside.

In a large mixing bowl, add chopped dates, baking soda and boiling water.  Let mixture sit for about 10 minutes to soften.

Once dates have soften, using a masher or fork, mash the mixture until dates have broken down and sauce is thick, smooth-ish paste.  Then, stir in coconut oil, vanilla, maple, and mandarin juice + zest.  

In a separate mixing bowl, whisk together almond, oat, and arrowroot flour with sugar, spices and salt.  Then, mix flour mixture into wet ingredients, a little at a time, until all dry ingredients are incorporated.  Stir until well combined, then evenly divide among mini bundt cakes (filling until 3/4 full).  Bake for 15-17 minutes or until edges are firm and cake bounces ever-so-slightly back.  Set aside to fully cool in the pan before trying to remove.  

To make toffee sauce: Put sugar, maple, and butter in a saucepan and slowly bring to a boil.  Once sugar and butter have dissolved, let simmer/bubble for 3-4 minutes, then whisk in the heavy cream (carefully, it will bubble up).  Mix in sea salt.  Then, cook mixture over medium heat until thick, glossy and golden brown.  Remove from heat.  Store in a clean mason jar.  

To serve: Top date cakes with warm toffee sauce.  Serve immediately!  Also, would be great with a dollop of creme fraiche or ice cream ;)