We’re scraping together some semblances of rhythm and routine around these parts. Week to week, there is almost nothing that resembles our old life in San Diego let alone the day we cut a check for the new lease. I just rolled the dice in June and haven’t stopped throwing them up to the sky since. There have been a few Sunday mornings reading the Times, cutting out articles that inspire over a hearty breakfast and a few cups of coffee, but haven’t exactly found that same sort of grounding consistency of days past that puts our souls at ease. No complaints, none at all. Just an observation. All summer long we’ve bounced around the country and this new place rounding up jobs and memories. Not busy, just full. I might be maxing out on stimulation here, the months of activity and new-ness since our move is starting to catch up with me I think. I feel it in my knees. I see it under my eyes. I anticipate (I hope) that when Autumn arrives at the end of the month we will have found or created some balance for our weeks.
There was time for a bit of cake this weekend. Oh, and a glacier. That was nice.
And so were your comments from the last post. Boy, just floating on all that love and good energy. Thanks guys.
- 2 cups Gluten Free or AP Flour
- 1 cup Almond Meal
- 3 tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 6 eggs
- 1 1/2 cups sucunat sugar
- 1 cup melted, lukewarm coconut oil
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup canned light coconut milk
- 2 baskets green figs
- 2 cups cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla
- juice of 2-3 lemons
dairy free option
- 2 cups soaked cashews
- 1/2 + cup coconut milk
- 1 tsp vanilla
- 1 drop almond extract
- 1/2 cup brown rice syrup or Grade B maple syrup
- juice of one lemon
Preheat oven to 350′ F. In a medium bowl combine flour, almond meal, baking powder, cinnamon, a salt. Set aside. In a large bowl, lightly beat 6 eggs until just broken up. Add sugar, coconut oil, vanilla, almond extract, and coconut milk one item at a time, mixing lightly between each addition, until combined. Fold in flour mixture to liquid one cup at a time, stirring lightly until just blended. Grease bundt pan with coconut oil or butter, dusting with flour to coat and prevent sticking. Pour in batter slowly and distribute evenly. Bake for 45-55 minutes until it passes the toothpick test. Let the cake cool for 30 minutes before trying to remove. TRUST.
Cut fresh figs in quarters or halves, toss with sugar. Set aside.
For the cream cheese frosting, beat blocks of cream cheese in a stand mixer for 2-3 minutes. As it begins to smooth out, add powdered sugar (I make my own in my blender using turbinado sugar), vanilla, and lemon juice. Beat together. Taste. Does it need more lemon? More sugar? Adjust to taste. If you’d like to achieve the drippy look on the bundt cake, add a bit of coconut milk or water to thin.
Cashew frosting: use this technique, but add vanilla, almond extract, maple syrup while blending or after straining.
Pour frosting into a piping bag, or, as I did, into a large ziploc bag with a hole cut in the corner. Drizzle generously over the bundt. Top with sugared figs.