This lovely cake was made on the weekend and it's almost all eaten. It is special because it used eggs I collected from our own hens, applesauce made from apples grown by friends, along with local walnuts and honey from the farmer's market. I was inspired by the Greek celebration Finikia cookies which feature orange, honey and ground walnuts. A heavenly combination. This cake is so moist, only mildly sweetened with apples and honey and makes a wonderful gluten free breakfast. It is perfectly accompanied with a generous dollop of tart yoghurt or a slather of butter...
. Walnut + Honey Breakfast Cake . 3/4 cup walnuts (plus 1/4 cup extra for garnishing) 3 eggs, separated 1 cup unsweetened apple puree 1/2 cup honey zest and juice of an orange pinch of cinnamon 3/4 cup rice flour 1/4 cup arrowroot flour 1/2 cup buckwheat flour 2 teaspoons baking powder pinch of sea salt Preheat a moderate oven (180'c). Lightly roast walnuts on a tray in the oven until golden and fragrant, shaking once or twice. Grind walnuts in a food processor or by hand with a mortar and pestle. Combine walnuts in a large bowl with egg yolks, apple puree, honey, orange zest and juice and mix until combined. In a smaller bowl whisk flours, spice and baking powder together. Gently stir flours into wet mixture. In another clean bowl whisk egg whites until frothy. Fold into batter. Pour into a paper lined baking tin and bake for 45 minutes or until golden and an inserted skewer comes out clean. Cool in tin. Garnish with extra chopped walnuts and a drizzle of honey.
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ABOUT the authorEmily Clare Sims is a farmer and mama to three young boys. Each day she looks for ways to notice beauty, contemplate her faith and savour the seasons... Categories
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March 2023
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