*Kitchen & Garden moments in August

{Music: Velvet Ring (Big Thief cover) – Emily Zhang + Day – Lorenzo Travaglini}

Next to all the fresh fruits and vegetables I did a lot of baking throughout the month of August.

The basic recipe for the two cakes is the same, only that the blueberry cake had blueberries in them, and for the apple-cinnamon cake, you add cinnamon to  the dough and prepare the apples like this: Cut in small pieces and roast them in coconut oil until they get a bit softer and then add a little lemon juice, sugar (if you like) and cinnamon and some flour to make the consistence more creamy, but you should still see the separated apple pieces. It should not turn into a mush. Then add to the cake dough when the dough is already in the baking form.

The basic recipe of the cakes is:

• Blueberries or apples (like described above) or any other berries or fruits

that are preferred

• 5 eggs

• 1 pinch salt

• 250g flour (spelt or wheat)

• 200g sugar (I usually use half or even less than half of the amount)

• 1 tsp baking powder

• ⅛ l water

• ⅛ l maize-germ oil

Separate the egg whites from the yolks

and beat the egg whites until stiff. 

In another bowl beat the egg yolks

with sugar until creamy,

then add gradually water and oil,

baking powder, salt and flour.

Fold the egg white foam in the dough

and pour the whole mixture into a cake pan

lined with baking paper and add the

blueberries or apple mixture.

(Spread it evenly on the surface of the dough)

Bake for about 25 minutes in the baking oven 

at 180 degrees celsius. Every oven is a little 

different, mine is ready after 20 minutes, 

just do the toothpick test, to see if it is fully baked.

If you like, sprinkle the finished cake with powder sugar.

 Enjoy!

☙