ORANGE BLOSSOM & CARDAMOM CAKE WITH MASCARPONE COCONUT FROSTING

I recently celebrated a birthday which is my annual cue to make a decadent layer cake.  Although the festivities were exceeded by storm Juno, baking a cake isn't a terrible way to spend your birthday for me.  I'm always looking for an excuse to do so.

This cake is one of my favorites to date, and (surprisingly) completely grain-free.  If you haven't noticed, I'm of the snacking cake kind, so it's rare for me to love a frosting lathered layer cake.  But this one isn't overly sweet, and the orange blossom water / cardamom pairing adds something special to an already tasty dessert.  Save this one for your next snow day, which around these parts, will probably be tomorrow.. 

ORANGE BLOSSOM &  CARDAMOM CAKE WITH MASCARPONE COCONUT FROSTING (Gluten-free, Grain-free) SERVES 6-8

  • 1 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/3 cup arrowroot starch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cadamom
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon sea salt
  • 3/4 almond milk
  • 2/3 cup maple syrup
  • 5 large eggs
  • 3 teaspoons orange blossom water
  • 1/4 cup melted ghee/coconut oil, cooled
  • Preheat oven to 350 degrees.

In a large mixing bowl, whisk together all dry ingredients (first 7).  In a separate bowl, whisk together all wet ingredients until well combined.  Using a silicon spatula, slowly fold wet ingredients into dry until batter is wet and mixed well.

Grease a 8 inch springform pan very well.  Pour in cake batter and level evenly with silicon spatula.  Place springform pan on a sheet pan and bake for 40-42 minutes or until a toothpick placed in the center of the cake appears clean.  Let cool for 25 minutes.

Remove cake carefully from the springform pan, using a cake spatula to release the bottom of the cake from the pan.  Add cake to a cutting board, and cut cake evenly in half using a long serrated knife.  Set aside.

MASCARPONE COCONUT FROSTING:

  • 1 (15oz.) can full-fat coconut milk, chilled overnight
  • 1/2 cup mascarpone cheese
  • 1/3 cup cream cheese
  • 1/2 teaspoon cream of tarter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners sugar
  • 1/3 cup toasted pistachios, chopped

Scoop out thick coconut cream from the top of the can of chilled coconut milk, and discard the clear liquid.  Add coconut milk, mascarpone, cream cheese, cream of tarter and vanilla to a stand mixer with the paddle attachment.  Mix over medium speed, slowly adding confectioners sugar - a little at a time - until frosting is thick and well-combined.  

Swipe a bit of frosting on the cake stand or plate where you will be placing your cake (this will keep it from moving).  Add first cake layer to the pan, frost well leaving a thick layer at the top of the cake.  Add second cake layer and frost, using a cake spatula to frost evenly around to connect the two layers.  Add reserved chopped pistachio and flowers to decorate.  Keep cake in the fridge until serving.

MORNING MEALS ROUND-UP

Like everyone else in the world, I'm starting my year off trying to eat purely and detox from screens.  Although I've already failed my "no phones after 7pm" rule, I have read more in the last month than I did in the last 6, so that's something.  So far, so good?  And now on to my favorite breakfasts of the year so far / a Morning Meals round-up:

DETOX GREEN SMOOTHIE (gluten-free, vegan) SERVES 2

  • 3 cups organic spinach
  • 1 cup frozen organic mixed berries
  • 1 cup frozen mango or peach
  • 1 frozen banana
  • 1 tablespoon spirulina
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil
  • 2 tablespoon chia seeds
  • 2 cups almond milk
  • Small handful of fresh parsley or mint
  • Pomegranate seeds for topping

Add all ingredients to your blender.  Blend on high for 2-3 minutes or until well blended and thick.  Garnish your smoothie with pomegranate seeds and more fresh herbs.  Eat with a spoon and enjoy!

SPICED CANDIED PECANS & POMEGRANATE YOGURT CUPS (Gluten-free) SERVES 2

  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground nutmeg
  • 1 teaspoon cinnamon
  • 3 tablespoons brown sugar
  • 2 tablespoons butter or coconut oil
  • 4 oz. raw pecans
  • 2 tablespoons maple syrup
  • 2 cups greek yogurt
  • 1/3 cup pomegranate seeds 

In a small bowl, mix together spices and sugar. Set aside.

Then, in a small saucepan, heat butter over medium until melted.  Add pecans, then slowly add spice mixture making sure to nuts are coated evenly.  Add maple syrup and up the heat to medium high. Stirring often for 3-4 minutes or until mixture begins to smell nutty and more syrupy.

Remove from heat and add in an even layer to a parchment-lined baking sheet. Let cool. (For immediate cooling, add to freezer for 5 minutes.)

Once pecans have cooled, top greek yogurt with them and a few tablespoons of pomegranate seeds. Serve immediately.

MINI DILL FRITTATAS (gluten-free, dairy-free) SERVES 2-3, Makes 12 mini frittatas

  • 5 large eggs
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 lemon, juice and zest
  • 1/4 cup almond milk
  • 3 tablespoons fresh dill, minced
  • 1 teaspoon olive oil
  • Freshly cracked pepper
  • Sea salt to taste
  • Baby arugula, to serve

Preheat oven to 350 degrees.  In a large bowl, whisk together eggs, garlic, shallot, almond milk and dill.  Zest approximately 1 teaspoon of zest and the juice of half a lemon.  Season with sea salt and freshly ground pepper to taste.  Combine well.

Use olive oil to grease your mini muffin pan.  Ladle in egg mixture up to the top.  Season with flaky sea salt. Bake for 22-25 minutes.  They will puff up slightly when done.  Let cool for 5 minutes, then remove from pan and serve on a bed of arugula drizzled with olive oil and lemon juice.  Enjoy!