I came with the intention to tell you about beautiful purple eggplants and how delicious they turned into dinner but instead, here I am, again, with the story of a cake.
It came as the priority — my eggplants will have to wait a little.
After spending ten days with us, my mother traveled back to France yesterday night, which left me with a sudden urge to bake at 10 pm. It was hard to see her go. “I should be used to it by now,” I thought. But it’s not becoming easier and I’ll never get used to it, in fact.
While I was nursing Lulu on the bed upstairs, I was thinking about P. driving my mother to the airport, and the two of them waiting in terminal B by the American Airlines gate with the sign Paris Charles de Gaulle.
I know well that I am going to miss our daily lunches and walks together — between her, Lulu and I. Every time it happens, that traveling-back-home and saying-goodbye-we-will-see-each-other-soon, you know, there is the same pinch to the heart, the same tightness in the stomach — and the same urge to bake.
And then, with my hands busy beating eggs and sugar, I kept thinking about how much my mother would have enjoyed making that special cake with me. It’s something that I didn’t learn from her, that cake. It’s something that belongs to the culture that I slipped into. Here. It’s about the recipe and culture of a cake that I am happy to share with her, something that she can bring back home. To France.
By 11:30 pm, as P. and I walked upstairs to slip into bed, the cake sat at one corner of the kitchen counter top, leaving a waft of sugar everywhere in the house. Making us dream about something soft and sweet. Delicious.
When I was little, my mother taught me what I needed to know about how to start to bake. Today, I like to think that I can also teach her something new and different about baking.
It’s something about the relationship between a mother and her daughter in the kitchen.
Bon et le gâteau alors !
This cake is deliciously dense. Add as much chocolate and nuts as you like — more than required cannot hurt. It’s a cake that isn’t too sweet, because I like cakes this way; it’s cake that keeps well for a few days, if you need to, but it rarely reaches the point when you need it to keep. It’s made quickly; it’s eaten just as fast.
- 2 eggs
- 1/2 cup blond cane sugar
- 1/2 cup white rice flour (100 g)
- 1/3 cup quinoa flakes (30 g)
- 2/3 cup quinoa flour (80 g)
- 2 oz coarsely chopped dark chocolate (70 % cocoa)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 7 tablespoons butter melted and slightly cooled
- 1 Macoun apple, peeled, cored and grated (or any apple good for baking)
- 2 ripe bananas, mashed with a fork
- Preheat the oven at 350 F and butter a loaf pan or muffin molds. Coat them with flour and tap the excess out; set aside.
- In a bowl, combine the flours with the quinoa flakes, baking soda, baking powder and ground cinnamon; set aside.
- In the bowl of your stand mixer, beat the eggs with the sugar until light. Add the butter and mix.
- Using a wooden spoon or rubber spatula, stir in the apple and bananas.
- Fold in the flours and chocolate and nuts and mix until just combined.
- Pour the batter into the molds you choose and bake the cake for 30 to 35 minutes (for a large loaf) or 20 to 25 minutes (for small muffins).
- 2 oeufs
- 100 g de sucre de canne blond
- 100 g de farine de riz blanche
- 30 g de flocons de quinoa
- 80 g de farine de quinoa
- 60 g de choocolat noir à 70 % haché grossièrement
- 1 càc de poudre à lever
- 1/2 càc de bicarbonate de soude
- 1/2 càc de cannelle en poudre
- 1/2 tasse de noix hachées grossièrement
- 80g de beurre fondu
- 1 pomme de type Macoun, pelée et râpée (ou une variété équivalente pour cuire)
- 2 bananes bien mûres, écrasées à la fourchette
- Préchauffez le four à 180 C et beurrez un moule rectangulaire ou des moules à muffin. Farinez-les et enlevez l’excédent; mettez de côté.
- Dans une jatte, mélangez les farines avec les flocons de quinoa, la bicarbonate de soude, la poudre à lever et la cannelle; mettez de côté.
- Dans le bole de votre mixeur à pied, battez les oeufs avec le sucre jusqu’à blanchiment. Ajoutez le beurre et mélangez.
- En utilisant une cuiller en bois ou une maryse, ajoutez les bananes et la pomme.
- Incorporez délicatement les farines, le chocolat et les noix.
- Versez la pâte dans le(s) moule(s) et enfournez pour 30 à 35 minutes (pour un grand gâteau) ou 20 à 25 minutes (pour des muffins).