I was jonesing for some cake today, but with Virginia fighting a cold and myself not wanting to get one, I figured it would be best to just leave it… unless, the cake was actually good for us.
I’m calling this a good-for-you cake. The recipe is as follows:
In a small bowl, soak then combine (I used a wand blender to liquefy):
1/3 cup finely chopped dates
1/4 cup oats
1 1/2 cups boiling water
Add to mixture:
2-3 Tbsp. sour cream
2-3 Tbsp. canola oil (I wasn’t measuring that carefully)
1 Tbsp. maple syrup
In a medium bowl combine:
1/2 cup whole wheat flour
1 1/4 cup white flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cardamom
Add wet ingredients to the dry ingredients, briskly mix together until batter is smooth, but not overmixed. Pour batter into greased 9-inch round cake pan and bake for 30 minutes (or until toothpick comes out clean) in a 350º oven. (I actually used a 7-inch springform, but it was a little small for the amount of batter, and I had a difficult time getting the center done without drying out the sides–hey that’s what experimentation is all about, right?).
Because I had a smaller, but taller cake, I cut it into three sections and spread some cooked-down blackberries (with a splash of lemon and 1/2 tsp. corn starch to thicken it) between the layers… and since we had a bit of cream in the fridge, it seemed like a touch of freshly whipped cream on top was appropriate. Perfect with an afternoon cup of tea.
In the spinning department, I finished up another bump of superwash merino. I kettle dyed some top in several 3 oz. portions (I actually thought I had set aside several 4 oz. portions, but I blame that mistake on the vicodin I was taking at the time…).
This skein is actually only 2.8 oz. but I was able to squeeze 220 yards of 3-ply yarn out of it. Probably not enough for a full pair of socks, but I’m spinning all this sock yarn a similar weight, so there will probably be some mixing and matching going on.