As the name suggests, this is a cake to make you swoon. Almond meal is the cornerstone ingredient, cleverly incorporated into the two different textures - a crunchy, caramelly base and a smooth, tangy torte laced with nutmeg and studded with pistachio. If that sounds complicated, trust me, it's not.
No need for food processors, all you need is a bowl and a wooden spoon. It takes less than ten minutes to make, and about half an hour to bake. The most difficult part about the whole process is waiting for it to cool to room temperature to eat.
It's like a cheesecake, without the bricks of cream cheese, bought biscuits or complicated water baths. It's simple, sophisticated and incredibly, gluten-free. Make it. Fall in love. What better way to start the new year.
I wasn't going to post anything this week. Somehow rambling on about food didn't seem appropriate in light of the sad events in Sydney of late. It's been a sombre start to summer here, first with the death of cricketer Phillip Hughes during play at the SCG, and this week, the siege at the Lindt cafe in the city. I found myself in tears at each of these tragic events, but the show of humanity in the aftermath of both had the same effect - from cricket bats left outside houses, to the #illridewithyou campaign to show solidarity with Muslims. That's life really - awful and beautiful all at once - and regardless of which end of the spectrum you're at, you've got to eat. And if you've got to eat, it may as well be something good. So here I am, rambling on about food. Summer fruit is, in my opinion, the best thing about summer. Mangoes, peaches, plums, apricots, cherries, nectarines... They don't need a thing done to them really - they're magnificent all on their own - which is lucky because usually it's so hot that the last thing you feel like doing in summer is cooking. This recipe allows the fruit to shine, and keeps you from getting shiny under a film of sweat in the kitchen. Just a few ingredients combined for a dessert to celebrate all the good (and goods) of summer.
A quick bread is just that - something you can pull together in no time to put out for drinks with some relish or chutney, or to serve with lunch or dinner to sop up sauces and stews. Toasted and buttered it makes a good base for baked beans at breakfast, and goes beautifully with bacon and/or eggs, particularly the sort with a nice runny yolk. It's grainy, lightly sweet, fragrant with rosemary, and excellent for using up the odd bit of sour cream in your fridge. There's no yeast to fret over, no dough to knead, or rising time to wait, and it's a shade of yellow so cheerful it will put you in a good mood without even tasting it. A little lift for midweek.
There's something very comforting about teacakes. I suppose it's the name, containing as it does two very cosy concepts - tea and cake. As the name also suggests, it's not fancy, just a little something to have while you pause. There's generally not enough pausing in our lives. So let this be an incentive - warm ginger, sweet apples, nutty rye. Quick to assemble, even quicker to eat. But don't rush. Take your time. That's the point.
