Kinfolk & A Morning Cake : FIG AND FAUNA

Kinfolk & A Morning Cake

by fig + fauna farm on 12/11/12

This season is going by so fast - I want to pause it and stay in this glittery mode with jingly tunes, for a good long while. When I wrote an article in the latest Kinfolk, I had this very sentiment in mind - capture the senses of Christmas with a handful of simple projects. Later this week, I'll share one that is sure to get you in the spirit. Until then, there is a cake...the most satisfying cake. It's not super sweet or crowned with icing, but it's the slice of cake that you can eat for breakfast and feel no guilt. 'Tis the season for orange blossoms too - so delicate and fragrant. In the language of food, this easy cake conveys the way I hope to say "Good Morning." Enjoy ~

// Top left photo by Rose E Martin

ORANGE BLOSSOM ALMOND CAKE

// Adapted from Bob's Red Mill Almond Cake

You will Need:

  • 3/4 c butter, unsalted
  • 1/2 c cane sugar
  • 1 1/2 c almond flour
  • 1/2 c alt flour ( I used Spelt, but coconut flour can be used)
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 4 pastured eggs
  • 1/2 c orange juice
  • 1 tsp Vanilla
  • 1/4 tsp Orange Blossom Water (optional)

Preheat oven to 350 F. Cream the butter and sugar until smooth. Add in eggs and beat nutil fully blended. Add orange juice, vanilla and orange blossom water until well combined.

In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients until creamy. Spread in a greased 9 x 13 " cake pan and bake at 350 F for 30 minutes. *Optional - Serve with slices of oranges and garnish with chopped pistachios.

Comments (11)

1. Melissa said on 12/11/12 - 08:45AM
Cake that can be eaten for breakfast is always a great thing! I just might have to buy that Kinfolk magazine
2. Helene @ French Foodie Baby said on 12/11/12 - 08:49AM
How lovely. I can't wait to read your article in Kinfolk. You put a little poetry in my morning, for lack of a beautiful orange cake. :-)
3. dervla @ The Curator said on 12/11/12 - 10:21AM
I too feel like December is flying ... much faster than ever before. I need to pause - this cake might do it for me!
4. fig + fauna said on 12/11/12 - 03:20PM
Melissa ~ Ahh yes, breakfast pie coming soon! :)
5. fig + fauna said on 12/11/12 - 03:21PM
Helene ~ thank you love :)
6. fig + fauna said on 12/11/12 - 03:21PM
Dervla ~ let me know how it turns out!!
7. thecitygourmand said on 12/11/12 - 07:18PM
I'm so glad you have a piece in my favourite magazine!! This is a cake that is begging to be made, then promptly savoured. Thank you!
8. Meg said on 12/13/12 - 07:20AM
Wish we had some yummy oranges in our neck of the woods. This looks great! I love oranges during Christmas time. Looks fantastic Meg!
9. Megan Kosecki said on 12/16/12 - 03:12PM
Looks so yummy I wanna eat my computer screen! Could you remind me again what spelt flour is? OH! And where in the world do I get that magazine? Seems like something I would like. :)
10. fig + fauna said on 12/18/12 - 06:03AM
Meg ~ Thanks love! Hope your stockings are filled with oranges :)
11. fig + fauna said on 12/18/12 - 06:08AM
Megan ~ GLad you like! Spelt flour is a species of wheat - just about any flour can be used in this 1/4 c part of the recipe though! Kinfolk magazine is sold online at www.kinfolkmag.com or at ANthropologie and Williams & Sonoma. Happy Holidays!


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