I haven’t been able to bake bread because Bob came back one day with four huge loaves of bread—no, I still haven’t penetrated the whys of this—and then one week later, two more big loaves from Germany. Then he went off bread for more than three weeks so I’ve been picking my way through the frozen loaves. sigh.
In the meantime, various experiments:
A very kind person gave me new kefir grains for which I’m ever so grateful. They are—cross my fingers—doing well and i was even able to make labneh from goat’s milk, which we had with various other mezze-ish dishes. It was delicious and I was thrilled to be able to finally make labneh from kefir, something I’ve long wanted to do. If you read this, thank you so much!!
No, this isn’t a miniature Halloween pumpkin but an attempt at orange and coffee liqueur, rum, cheap, awful, undrinkable rum in this case, as inspired by Carl Legge. Don’t you love the Internet and blogs for this? Across the world, people with funny ideas make you do funny things. And I love suddenly chancing upon an old experiment you’ve forgotten all about in the recesses of the cupboard or the basement, and uncorking it to see how it’s going. I made almond essence in summer with apricot kernels and every now and then, I open the bottle for a little sniff.
Yes, I know, all my cakes look alike, boring brown masses. I try to incorporate excess leaven or else fruit or vegetables, and since spices go so well with such cakes, that too. Surely I can’t be held responsible if they all turn out looking the same:) Anyhow it doesn’t matter because I’ve been eating and eating this, and I really like it. The idea was to make a cake for Bob that would keep one going (well, there was the banana, oat flour and chocolate cake before this, but that will need tweaking), so I ground some oats and tossed in all my remaining apple puree and hoped for the best. I’m lucky it turned out well: really moist, barely sweet but spiced. And it does get better with each day.
Apple Puree Cake (for 2 loaves)
Oat flour 130g
Baking soda 2 tsp
Salt 1 tsp
Cinnamon 2 tsp
Other spices 2 tsp (I used a mix of ginger, nutmeg)
Apple puree 540g
Vegetable oil 130g
Maple syrup 40g
Brown sugar 10g
Eggs 4 large
The usual dries + wets method.