This year autumn has been wet and gray. But these moments of sunshine were not lost. How I just love a warm autumn day, filled with sunshine and golden leaves…
Also, the quieter moments when household chores are kind of finished, and the other obligations can be safely ignored. Just me, and a good book. Bliss.
In the kitchen, soup and stew are making their regular appearance. Among the favourites are sweet corn chowder, cream of chicken (without the cream), roast pumpkin soup and the dainty savory mochi dumpling soup. Oh, did I also mention that I love the hearty barley and vegetable soup, simmered slowly in the slow cooker?
In the sweet department, simple cakes are the stars. We have occasionally enjoyed whole orange syrup cake, banana bread, yoghurt pudding (from lemonpi). That´s quite a lot, isn´t it? Thankfully, we have friends to share the sugar high dosage with.
A lot of the dishes I make these days won´t make it to the blog. Sometimes a quieter enjoyment of a dish without the fuss of styling and photographing is desired.
But this cake is something worth mentioning. It´s so easy to whip up from ingredients in the pantry. Dried fruits and nuts of choice, it is the ultimate `power slice´. What can I say? She, Alice Medrich, never disappoints.
A few more words about a favourite ingredient, Brazilian nuts. They are so versatile, and I like them much better than walnuts in cake recipes. With almonds and pistachios, Brazilian nuts have become a staple ingredients in my pantry. They are so good in pesto and only cost a fraction of the price of pine nuts.
The amount of flour is minimum here, and it´s beautiful. I like to use whole-wheat spelt flour for this loaf. The cake is dairy-free.
Adapted from “Pure Dessert”
3/4 cup whole wheat spelt flour (or all purpose flour)
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinammon powder
3/4 cup firmly packed dark brown sugar
1 cup dried apricots, cut in thirds
2 cup quartered moist dates
3 cups Brazilian nuts, coarsly chopped
3 large eggs
1 tsp vanilla
Preheat oven to 160C. Spray the loaf tin with veg oil spray. Line bottom of the pan with parchment paper.
In a large bowl, mix together flour, baking soda, salt, baking powder, sugar, cinammon powder, dried fruits and nuts. Set aside.
In another bowl, beat the eggs with the vanilla until light. Pour the egg mixture over the dried ingredients, mix well but avoid over mixing. Scrap into the prepared pan.
Bake until the top is golden brown, around 1 hour or so. Cover the loaf with foil if the top is browning too much. Cool in the pan.
The cake keeps at room temperature for several weeks.