Goodbye Winter Cake (Honey Buckwheat Apple Cake with Walnut Crumb)

It's the last day of winter. The apples from peak season are drying up, and I will miss their taste. Nowadays we can get apples any time of year, but I find that they don't compare to the crop of colder months. I used the last apple in my fruit stash to make this cake as a farewell to winter.

This cake combines my love of apples, buckwheat flour, and walnuts—All of which I associate with the cold weather.

What do apples mean to you?

 Some see them as the forbidden fruit that caused humans to fall into sin (according to the story of Genesis). I like to see apples as a symbol of wisdom, which is a play on the story of Adam and Eve. When they consumed the forbidden fruit, their nudity was revealed to them, and they felt ashamed! How odd! This story propagates the idea that our naked bodies are shameful! It perpetuates the lie that there is something inherently disgusting about our bodies! This is all untrue! When you love the sight of your own bare body, you are empowering yourself, loving yourself radically, and gaining wisdom! When working with the apple to make this cake, I realized how shameful strict religion had made me feel about living in my skin. I have no room for that kind of negativity in my life. (ya feel?)

There is something joyful yet sad about the closing of winter. Then, I think about how blueberries will soon be in season, along with strawberries, and contentment sets in. There's something lovely about eating along with the seasons. It grounds me and challenges me creatively by working with what I have.

This cake is wonderful as a simple breakfast. It's not very sweet and goes so well with a toasty cup of coffee or dandelion tea. Here's to the end of winter, finding wisdom, loving our bodies, and spring! May it be kind to us and help us grow.


RECIPE:

Yield: one 6 inch cake
The cake:
  • ¼ cup (32g) whole wheat flour
  • ¼ cup (32g) buckwheat flour
  • ¼ cup (26g) almond flour
  • 1 teaspoon cardamom
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 Tablespoons (44g) olive oil
  • ¼ cup (85g) honey
  • ⅓ cup (85g) unsweetened greek yogurt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 sliced apple
The crumble:
  • ½ cup (56g) chopped walnuts
  • 3 Tablespoons (36g) cane sugar
  • 3 Tablespoons (24g) whole wheat flour
  • 3 Tablespoons (16g) olive oil
  • ¼ tsp. Cardamom
  • Pinch of salt
The crumble:
  • Chop walnuts and place them into a bowl along with the flour, cardamom, and salt. Mix together.
  • In a small bowl mix combine the oil and sugar and drizzle over the walnut mixture.
  • Mix together with a spatula until crumbs form.
  • Set aside.
Making the cake:
  • preheat the oven to 350F°
  • Line the bottom of a 6-inch cake pan with parchment paper and grease the sides. Line the bottom of the pan with apple slices in whatever design you please. Set aside.
  • In a small bowl, whisk together all of the dry ingredients. 
  • In a separate bowl, mix together the yogurt, oil, and honey. Once smooth mix in the egg and vanilla extract.
  • Add the dry ingredients into the wet and mix together until it makes a smooth batter.
  • Pour the batter into the prepared cake pan and top with the crumble made earlier. Bake the cake at 350F° for 33-35 minutes.
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen

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