Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.
1 cup butter, at room temperature
1¼ cups sugar
6 eggs, separated
2¼ cups buckwheat flour
2¼ cups almonds, skins on if possible, pulverised into almond meal
1 apple, peeled and grated
2 teaspoons vanilla extract
F&L crisp topping
F&L cherry-plum jam
1. Cream together the butter and sugar. Add the egg yolks and beat until pale and creamy. Add the buckwheat, almond meal, grated apple and vanilla extract until just combined.
2. Beat the egg whites to stiff peaks. Gently fold in, bit by bit, into the batter until well combined and pour batter into a greased and lined round baking tin. Top with the F&L crisp topping
3. Bake at 350º for about 50 minutes or until the cake is deep golden brown on top and a skewer inserted in the middle of the cake comes out clean. When cool enough to handle, remove cake from tin and slice in half lengthways. Spread the bottom layer with the jam and replace the top layer. Just before serving, dust with powdered sugar.
Summer is fruit season here in the Northwest, a glorious moment in time when we start to (literally) enjoy the fruits of our labors as a wide range of luscious, juicy berries ripen—from the organic Tulameen raspberries grown in our gardens to wild blackberries and sweet blueberries.
Our berries are lovingly hand-picked each morning during this season. Some go straight into our mouths for a delightful snack, others are destined for fresh fruit crisps. But, without fail, we also tuck away a supply for our housemade jam, which captures the wonderful, fresh flavors of summer for months to come. This month, it’s the juicy and ripe Tulameen raspberries that are headed for our jars.
The process is simple, with just a few quality ingredients included in our ‘uncooked’ recipe: organic fruit, organic sugar and pectin. That’s it. A quick stir and into the freezer it goes—and believe us, nothing beats pulling out a dollop in deep, dark winter to brighten up morning toast or to serve alongside freshly-baked scones.
Lovely on your morning toast!
6 quinces, peeled, seeded and cut into slices
¾ cup sugar
1. Bring quinces, sugar, and 3 cups water to a simmer in a medium stockpot; cook until quinces begin to soften, about 20 minutes. Reduce heat; gently simmer until soft, 1 to 1 1/2 hours, stirring frequently when paste begins to thicken and stick to bottom of pot.
2. Press through a sieve into a bowl (repeat if a smoother consistency is desired); discard pulp. Refrigerate, covered, up to 1 week.
The flavors of spring continue to delight, this week in a produce-packed brunch featuring a luscious German-style oven pancake topped with our mixed berry preserves and crème fraîche, maple-spiced breakfast sausage and a farm-fresh egg and vegetable frittata. Accented by a sparkling Prosecco, moist cinnamon raisin bread and colorful produce including Romanesco cauliflower, California Gold nugget mandarins and purple potatoes, this breakfast is fit for a leisurely gathering.
Here are a few recipe ideas for the week:
German-Style Oven Pancake
This puffy, light pancake is fit for a crowd—top with our mixed berry preserves and a generous dollop of crème fraîche.
Spring Vegetable Frittata
Packed with purple potatoes, sweet mini peppers, leeks and spinach, this easy frittata boasts incredibly-fresh flavor.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Honey-Kissed Baby Turnips & Greens
The real star of this simple side are the tender greens!