this week was the bayram, or eid, here in turkey, and we were lucky enough to manage to come to the south of turkey for a short escape from the city.
the weather has been typical late spring weather for this area. Hot midday and cool and crisp at night. we did some hiking, some swimming, a lot of reading and relaxing, and a whole bunch of cooking.
one of our favorite recipes to make on vacation is a very light, gluten free almond cake. (we also made a not at all light chocolate cake- not gluten free so not for me- and a banana bread that was a full flop- we combined two recipes and it did NOT work out at all!)
but this lemon cake is delicious. we served it warm out of the oven and it was gone within the hour. i was secretly hoping for a little slice for breakfast, but no dice.
it is so simple that i don’t know why we have never made it at home. but you know, some things just taste better in some places. so, this is our beautiful boat bundt cake… enjoy!
4 organic eggs
1/2 cup brown sugar
1 cup fresh almond milk
1/2 cup olive oil
2 teaspoons baking powder
1 teaspoon vanilla extract
1 lemond rind
2 tablespoons poppy seeds (alegra says to try chia seeds if you don’t have poppy)
2 cups almond flour (we added a couple more tablespoons to make the dough more doughy)
preheat oven to 180 degrees celsius
grease bundt pan with olive oil
mix eggs, sugar, almond milk, and olive oil with hand blender
add baking powder, vanilla extract
mix in almond flour slowly until you reach a doughy consistency
fold in poppy seeds and lemon rind
pour into bundt pan and place in over
bake for 25 minutes or until a toothpick inserted in center comes out clean
allow to cool for 5-10 minutes
invert on serving dish and serve warm with a glass of turkish tea 🙂
a special thanks to birdal abi for sharing this recipe with us!!
we have yet another LONG weekend lockdown (this time four full days); there is a mini-heat wave happening; supposed to be a pesticide spray happening in our neighborhood (so all our windows are closed and we are boiling); we spent 30 minutes chasing the chickens around to get them cooped up before the spraying started (it still hasn’t!); and the electricity just went out. everything already felt a little surreal when we woke up this morning but now all this is just really a bit extra.
so, our usual saturday live cooking session has been postponed. but we didn’t want to leave you all hanging on a saturday!
so, here is a fantastic recipe for cinnamon buns that we first made last summer on vacation… it is relatively easy, just be sure to plan for some time to allow the dough to rise 🙂
for the rolls-
2 cups milk
6 tablespoons butter + some for greasing your pan
1 package instant yeast- mix with small amount of warm water allow to sit 10 minutes
2 tablespoons sugar
¼ teaspoon vanilla extract
4 cups gluten free flour (regular flour works too if you’d prefer)
for the filling-
¼ cup butter
½ cup brown sugar
2 tablespoons cinnamon
for the glaze (completely optional)-
1/2 cup powdered sugar
1 tablespoon milk
preheat oven to 180 degrees celsius
grease a baking dish with butter
melt 6 tablespoons butter and mix in milk
add in yeast, sugar, salt and vanilla extract, mix well and allow to rest for 2 minutes
slowly combine flour and wet ingredients – mixing well between each addition
add flour until dough if formed- you might need a little more or less that 4 full cups
knead the dough slightly then form into a ball
cover with a dish towel and allow to rise for 1 hour
meanwhile mix brown sugar and cinnamon together and allow ¼ cup butter to soften
after an hour, sprinkle a clean work surface with flour and roll out dough
dough should be about 1.5 centimeters thick- cut edges so dough is straight
spread soft butter all over your dough and then sprinkle on the cinnamon mixture
roll the dough into one large roll and then slice into 2-centimeter-wide rolls
place in baking dish with each roll touching each other
bake in oven for about 20-25 minutes- check to make sure they are baked through
make glaze by mixing powdered sugar and milk- mix well
we have been baking up a storm over here these days… and with the terrible rainy day we had this week we really needed a bit of a pick me up!
rain or shine, these delicious cookies ALWAYS do the trick. they are perfect in the afternoon for tea, and equally wonderful as a breakfast treat with a lovely cup of coffee.
as far as i know, their origin comes from the turkish seaside town of izmir; a close friend taught us how to make them nearly twenty years ago; and we have been experimenting with them ever since! the original recipe calls for regular flour and white sugar- but we have adapted them in various stages; first swapping brown sugar for white, and then opting to use gluten free flour. our latest iteration is the most delicious as of yet- and i have to admit they taste pretty good on sunny days too!
1 pound lor cheese (this is a soft uncured goat cheese that is similar to strained cottage cheese)
1 cup brown sugar
½ cup butter
3 cups flour
we used 1.5 cup buckwheat flour and 1.5 cup gluten free flour
3 tsp baking powder
preheat oven to 200 degrees celsius
mix dry ingredients and wet ingredients separately
combine and knead until mixture is moist and “doughy”
adjust flour as necessary; add a small amount of milk if dough is too crumbly
(roll cookies in sugar for an extra treat if desired)
form into small ball shaped mounds and place on parchment paper lined baking sheet
bake for 25-30 minutes until a toothpick inserted in the center comes out clean