It’s only been a mere few days, and I am already all nostalgic about my Portland trip. Alyna, you are so right, summertime in Portland really is magical. So lush and fecund! And on top of being in a completely gorgeous city I also, among many, many other delightful things, got to (1) witness the furious tornado of commerce that was Cortni buying a bachelorette party outfit (complete with accessories!) in under 40 minutes, (2) ask “Is he big boo?” in a British accent over and over and over again, and (3) stalk an artist with you. Lucky I am. Also, we got to hang out on a farm, pick some berries and turn said berries into a tasty snack cake that is as fitting for breakfast as it is for dessert as it is for, obviously, snacking. Also also, I think this joint post marks my foray into the rarefied world of hand modeling. Best week ever, right?
Best week ever, indeed! Just when you think this town can't get any better, your two best friends show up to play for a week! Thanks for being my partner in crime; from artist stalking to park picnicking, it was a most magnificent time! Also, I loved baking together! Sometimes sharing kitchen space can be frustrating, but our cake baking was so fast and efficient and just plain fun. I really dug the cake, too! Olive oil instead of butter? That's what's up! Representing PDX with that good good gluten free farm-to-table!
"Artisan Farm-to-Table, Locally-Sourced, Gluten-Free Honey Lavender Forest Berry Upside-Down Yogurt Snack Cake with Forest Berry Syrup"
Recipe adapted from Green Kitchen Stories
For the Syrup:
About 1/2 cup of mixed berries (We used blueberries, blackberries, and raspberries.)
4 tablespoons honey
2/3 cup water
1./2 teaspoon vanilla extract
For the Cake:
2 cups almond flour
½ cup buckwheat flour
1 teaspoon baking powder
2-3 tablespoons chia seeds (Optional, or you can use poppy seeds.)
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup honey
1 tablespoon dried lavender blossoms, ground
Zest and juice of one lemon
1 cup full-fat Greek yogurt
2 to 3 cups of mixed berries (Again, we used blueberries, blackberries, and raspberries.)
Combine berries, honey, water, and vanilla in a medium pot over medium low heat. Cook for about 10 minutes, stirring occasionally. Using a smasher or a spoon, smash the berries up real good. Continue to let the syrup reduce over heat for about 10 to 15 more minutes, or longer for a thicker syrup. If you are impatient like we were because you need to be on your way to watch Field of Dreams in a pretty park at dusk, you can add a teaspoon or so of cornstarch to help thicken the syrup.
Heat the oven to 350°F. Line an 8-inch round cake pan with parchment paper and set aside.
Combine almond flour, buckwheat flour, baking powder, chia seeds and sea salt in a small bowl and set aside.
Place olive oil, honey and lemon zest, lemon juice, and lavender and in a medium bowl and mix until creamy. Add eggs and beat until incorporated, and then mix in the yogurt until incorporated. Add the flour mixture and mix everything together.
Arrange the berries in any pattern you like on the bottom of the pan. We organized the berries in concentric circles. Carefully cover the berries with cake batter, which will be quite thick. Bake for about 30 to 40 minutes, or until golden on the top and a toothpick inserted in the center comes out clean. Remove from oven and let cool for at least 30 minutes before turning it upside-down on a serving platter. Drizzle the syrup on top before serving. There will be extra syrup that you can use for all kind of other things -- ice cream, cocktails, berry lemonade, whatever.