I’m back!! Miguel and I were on stay-cation last week. My stay-cation consisted of filling 12 contractor bags with the old plants that had consumed our patio and made it completely unusable, removing flagstones older than myself and then moving in 1800 lb. of gravel and 5 bags of planting soil. Oh, and Miguel rebuilt the fence. So relaxing! Needless to say, after days of hard labor, neither of us wanted to labor over a stove for even 5 seconds. Three things cure all that ails you after a long day: cocktails, cured meat products, and take out.
But I’m back in the kitchen this week. A couple recipes that I had hoped to post here need a bit more refinement, but this one made the grade. I guess third times the charm. There is a slight irony that I even made a cake after our vacation-like eating habits last week, but the berries at Whole Foods were crying out to be baked in to a cake. Frankly, I’m shocked this cake even emerged from the oven not burnt to a crisp with this little puppy running around. Hugo is adorable but I swear everything takes me twice as long when he’s awake. Now I understand when parents say they can only get anything done when their kid is asleep! Not that a puppy and a human child are equivalent, but you know what I’m saying. I hope you enjoy this summer-y berry dessert.
- 1 cup whole wheat flour
- 1.5 cups almond meal
- 1/3 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Juice (about 1/4 c.) and zest of 1 lemon
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz. Greek yogurt
- 9 oz. blackberries
Preheat the oven to 350˚. Coat a 9” round baking pan thoroughly with non-stick cooking spray.
Add the whole wheat flour, almond meal, sugar, salt, baking soda and baking powder to a small bowl. Stir well to combine.
Add the lemon zest, lemon juice, yogurt and vanilla extract together in a medium bowl. Whisk to combine. Add your dry ingredients to the wet ingredients and use a whisk to combine thoroughly.
Rinse and dry your whole blackberries and toss in 1 tbsp of whole wheat flower. This will prevent the blackberries from discoloring your cake. Fold in gently with a spatula. Spread the batter evenly in your baking pan. Bake for 30 minutes, or until a toothpick inserted in the middle of the cake has only a few dry crumbs attached. (Truth be told, I’m not exactly sure how long my cake cooked. When I’m chasing after that dog, something strange happens to the time-space continuum.)
Cool the cake in the pan for about 10 minutes then flip on to a wire rack and allow to cool completely. Serve as-is, with fresh berries or whipped cream.