![]() ![]() The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. ![]() Celiac patients have nutritional deficiencies, bringing many problems to their health. Here is a link to my recipe for Acorn Pancakes, where you can easily sub in whole wheat or buckwheat flour in place of acorn flour since most people don’t have that on hand, but I bet you’ve got some blueberries in the freezer begging to be used.Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. ![]() It made me happy to think that one of the oldest plain cakes is still a favorite of today. I wondered what the original cake of this place might’ve been, which I probably could’ve googled and gotten an answer but it was more fun to let my minds eye look around the place, where I found acorns, blueberries, maple syrup, fire, maybe a hot stone… smells like pancakes to me. I bet hers was also adapted from a previous generation’s simplest cake and I wonder what that might’ve looked like, and what about the generation before? This lead me to thinking about food knowledge travelling hand to mouth down ancestral lineages, and since I, personally, don’t have a strong familial or cultural food heritage, I usually end up leaning into place - where am I, rather than who am I, which often end up sweetly intertwined. I imagine she thought of this as a very simple cake because she had all of these ingredients on hand all the time, whereas, given my lifestyle and geography, I have a different suite of staple ingredients in my pantry, so I adapted her recipe into what was simplest for me. This recipe for Dark Spice Cake, written originally by my great-grandmother, and adapted, by necessity, by me, is an interesting example of how the perception of “plain” all depends on where you’re standing. No one there to wipe the sugar from your mouth When you dive into the full volume of your cold water sugar buzz.įor your square of plain cake, wrapped in napkin Waiting for the grown-ups to show up and sayĪnd you don’t even wipe the crumbs from your face While standing in the sand by the lake with friends The kinds of cakes you mix in big bowls, sleeves rolled upĮaten on paper plates, napkins, out of hand Like a tree, swallowing the lumps of it’s fallen limbs. I’ve eaten all of those plain cakes in just the last few days The batter mixed, I then learned that I don’t own a cake pan, so, into the cast iron skillet it went - all of this only adding to the appeal of its girl-next-door plainness.Ī boxed chocolate cake, chocolate frostedĪnd a molasses cookie, thick as a stack of junk-mail, but full of good news, fantastically chewy, I chewed it the whole ride home from the backroad bakery, which was two hours and even that wasn’t long enough. Luckily, The Joy of Cooking also has a recipe for One-Egg Cake, bless their frugal hearts. I was walking around in a warm, vanilla-scented daze until I realized the only way out was to just bake the damn cake, so I got out all of the ingredients to find I only had two eggs. There were about two weeks, recently, when all I thought about was a four-egg cake, unfrosted. Lately, though, the plainest cakes seem to be the Juliettes of my desire. I didn’t hate cake, I just thought it was kind of plain. My mom would take requests for my birthday and I’d ask for, like, a cherry pie, or a chocolate trifle, or Turkish delight - yes, I have filed this into evidence that my sister was right, I was intolerable. Aside from that unlikely exception, though, I wasn’t that into cake. It was the era of “ Natural Born Killers ” and “ What’s Eating Gilbert Grape”, and like anyone else with great taste in bad girls, I had a giant crush on her. I never wanted a birthday cake as a kid unless Juliette Lewis was going to be jumping out of it. I finished it for breakfast this morning. My mother-in-law baked me this perfect chocolate cake the other day for my birthday. ![]()
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