Eden Tree

Eden Tree

12 October 2014

Raisin Walnut Cake with Orange Honey Glaze


Happy Autumn! 
This is hands-down my favorite time of year. The sights and sounds of the season fill my soul. The harvest is in, and the abundant assortment of fruits, vegetables, and nuts is the perfect canvas for the whole-food palette. 

Since dessert is everyone's part of dinner, I began this season's recipe list with a simple Southern delight straight from the farm. This sweet-salty treat will have your guest begging for another slice. Enjoy it with your favorite cup of coffee or afternoon tea.

Ingredients for Raisin Walnut Cake:
1 cup of finely ground Cornmeal (I recommend Bob's Mill.)
1 cup of unbleached Wheat Flour
1 cup of Sugar in the Raw
1/2 teaspoon of Baking Soda
1/2 teaspoon of Baking Powder
1/2 teaspoon of Sea Salt (more for sprinkling)
2 large Brown Eggs
1 cup of Olive Oil, extra virgin
1 cup of Almond Milk
2 tablespoons of real Butter, melted
Additions:
1/2 teaspoon of grated Orange peel
1/2 cup of Raisins
1/4 cup of Walnut Pieces (you can crush whole walnuts for pieces)
Whole Walnuts for garnishment


Ingredients for Orange Honey Glaze:
1/2 cup of water
1 Orange, squeezed
1/4 cup of Honey
1cup of Sugar in the Raw

Directions:
Preheat the oven for 325* F. If your oven runs hot, then I'd suggest you use 300*F. When cooking anything made with cornmeal, cooking low and slow is the key. I recommend using a spring-form pan for this recipe.

Combine all dry ingredients in a large mixing bowl. In a separate small mixing bowl, beat eggs thoroughly and then all remaining wet ingredients. Make a deep indention in the dry ingredient mix. Slowly pour the wet mixture into the center of the dry ingredients. Using a metal fork, or a hand whisk, completely work the dry ingredients into the wet mixture, being careful to scrape the sides of the bowl.

Once the cake batter is fully mixed, add the grated orange peel and fold in. Pour about a layer of batter into your non-stick baking pan. (Hint: I prefer to use mini single-serve cake pans to make individual corn cakes. The same affect can be had by using a cupcake pans without using the liners.) Sprinkle the batter with the raisins and walnut pieces. Cover the walnuts and raisins with another layer batter and sprinkle again. Finally cover it with a 3rd layer of batter.

Bake until the cornmeal batter is thoroughly cooked. This will vary depending on the size of the pan you use. A toothpick inserted in the center of the cake should come out clean and the top should be a bright golden color.

While the cake is baking prepare your Honey Orange Glaze. In a small saucepan, squeeze the juice of 1 orange. Add the honey, water, and sugar. Over medium-low heat, stir until a rich syrup forms. Make sure all the sugar is completely dissolved. 

This recipe is best served warm. Remove the cake from the pan and drizzle a healthy portion of the honey orange glaze over the top of the cake (if you make 1 large cake this will take about 1/2 the glaze). The cake will absorb most of the glaze. Lay whole walnuts on top the cake arranged in any way you find attractive. Sprinkle very lightly with sea salt, and drizzle more glaze atop the walnuts.

Serve with a hot cup of coffee or delicious tea. 

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