Spiel
For years I had a recurring nightmare that I found myself in the Sienese countryside where Chianti grapes display themselves in Bacchanalian rows, inviting an aimless wanderer, me, in to taste a bite of their intoxicating deep purple fruit.
With a bunch of grapes ripped off the vine, emblazoning my hands with their royal juice, I feared the eyes of the landowners who were keeping a vigilant lookout for pesty crows and hungry trespassing Americans. I skulked behind the vineyard leaves, lest they catch me purple-handed.
In the fantasy the sunlight always came in from a 4 o’clock direction, which my therapist claimed, because the rays of light hit the “grapes” from an angle and not from a direct overhead noontime light, that this scenario must represent repressed Freudian urges that I have not yet dealt with and hence I was imagining myself in Italy.
Trapped time and time again in this nostalgic fantasy of a perfect Renaissance landscape, crisp autumn colors, a late afternoon breeze carrying lavender and rosemary scents on its wings, and a bunch of freshly picked Chianti grapes in my hand, my anxiety was predictable and it was always the same:
What would be the perfect cake for this situation? ! ?
Finally, with this recipe, I can put the Xanex aside.
(And so can you. This cake might put the pharmaceutical companies out of business. It’s that comforting.)
MORE RECIPIES OF THIS TYPE: Breakfast & Brunch, desserts, food blog, gluten-free, italian, jewish, low sugar, recipes, Vegetarian
Meal
Ingredients:
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- one 9” spring form cake pan, well oiled with extra virgin olive oil (*Watch video on how to choose the best olive oil.)
- 8 eggs
- a pinch of salt
- ½ cup raw honey– less if not using raw
- 4 cups almond meal, or finely ground blanched almonds
- ½ cup extra virgin olive oil
- ½ cup 2% Greek yogurt *
- the zest of two (blood) oranges, chopped
- 1 heaping tablespoon chopped fresh rosemary
*To make this cake without dairy or parve, use coconut milk yogurt, almond milk yogurt or other non-dairy yogurt.
Directions:
- Preheat oven to 350°F.
- Beat eggs with a pinch of salt for 3 minutes.
- Add honey to eggs and beat for another three minutes.
- Fold in almond meal.
- Fold in olive oil, yogurt, orange zest and rosemary.
- Pour into pan and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.
- Let rest on a rack and then carefully remove from cake pan, using a knife to peel away bottom.
- Eat warm or save by covering with foil…will stay moist for several days.