This cake came about around 8:30 a.m. this past Monday, a window of time in which many things seem to get done as it’s when Oliver goes down for his first nap. Sam had made a legendary fried rice with lots of mushrooms and fish sauce for dinner the night before, so I was snacking on leftovers with a cup of coffee and racing around the kitchen trying to finish measuring and whisking before Oliver woke. The goal was to bake something sweet (but not too sweet) to take with me to work the next day, and I knew of just the thing. In no time, the oven was preheating, I was on my second cup of coffee, licking the spoon, and patting myself on the back for pulling together homemade cake batter in under twenty minutes — all while silently deeming Sam the fried rice master of the universe. Or at least, our house. We’re entering one of my favorite seasons for baking: I love pumpkin desserts, holiday cookies and any excuse to bake for other people. But the season can get stressful too, as time gets tight and — if you’re anything like me — you start to become overwhelmed with the number of things you’re excited to bake (German apple pastry! Nutmeg logs! Cardamom rolls!) that ultimately you end up baking none of them. If this rings true, I think you might just like Julia Turshen’s new cookbook Small Victories as much as I do.
Small Victories isn’t a baking book – Julia covers your typical day, from breakfast to dessert and everything in between. But what I love about the book is its warm, encouraging tone: instead of feeling overwhelmed or daunted, Julia encourages you to just dive right in: “cooking doesn’t have to be complicated to be satisfying, or over-the-top to be impressive.” In fact, sometimes the best thing to come out of the kitchen all week is a fragrant afternoon cake that I’d argue is very well suited to be a morning cake, too. Or with a little whipped cream, it’s got evening cake written all over it.
Julia Turshen has helped write a number of cookbooks with folks including Gwenyth Paltrow, Mario Batali and Food and Wine’s Dana Cowin. She is a real-deal cookbook writer and I always trust that her recipes work and that her headnotes will guide me to where I need to go. The gist of her most recent project is that we should be celebrating all the small things that make up our journey in the kitchen: things like using fresh spices or cooking vegetables you normally serve raw. We’re talking small steps, tips, and even more philosophical ideas about cooking that ultimately make us all better. Because really, as Julia points out, “the only way to become a cook is to cook, and the road to becoming a good cook is paved not only with repetition but also with the intuition you gain along the way.” And this cake is a great place to start. According to Julia, “it’s seriously easy and hard for even a complete baking novice to screw up. It’s also one of those baked goods that just gets better if it sits for a few hours, even a day or two.” The small victory here is getting comfortable using parchment paper – for the cake pan, but also for your work surface: Julia cuts a piece and keeps it there while measuring flour and then simply picks up the edges of the paper when she’s done and scoots the excess flour back into the container. I like it.
I couldn’t help but tweak the recipe a bit, using a little buckwheat flour instead of 100% all purpose flour. For me, a small victory is incorporating whole grain flours into a great looking baking recipe and seeing it succeed, so I have a feeling Julia will forgive the futzing. Feel free to follow my lead here or go the 100% all-purpose flour route if you’d like. You can also swap in any citrus for the orange (grapefruit, clementines or blood oranges would work very well, Julia notes) or turn this lovely lady into a Lemon Poppy Seed cake by adding lemon zest and juice instead of the orange and adding 1 tablespoon of poppy seeds to the batter. If you’re generally hesitant to tweak a recipe to accommodate your own tastes or preferences, maybe this recipe can be your small victory? It’s so forgiving that I think it’s a great candidate. And when it’s done baking and you’ve popped it out of the pan, I’d like to suggest the following routine: Walk by the kitchen counter, slice off a tiny sliver, keep walking. Repeat.
A fragrant, humble, not-too-sweet cake that’s perfect with afternoon tea or a late morning cup of coffee. While Julia uses all-purpose flour, I used a little buckwheat flour as it’s earthy flavor compliments the citrus and almond meal so beautifully. The color of the cake is a darker brown because of the buckwheat flour — if you use 100% all-purpose flour it will be more of a light golden brown. To make the cake nut-free, simply omit the ground nuts.
Recipe slightly adapted from: Small Victories
Preheat the oven to 350 F. Butter the bottom and sides of an 8-inch cake pan, then line the bottom with a circle of parchment paper. For good measure, butter the parchment paper. Set aside.
In a medium bowl, whisk together both flours, ground nuts, baking powder and salt.
In a large bowl, whisk the eggs until the whites and yolks are fully combined. Add the olive oil and granulated sugar and whisk until the sugar is dissolved (test by rubbing some of the mixture between two fingers). Whisk in the vanilla, orange zest, and orange juice. Whisk in the flour mixture.
Pour the batter into the prepared pan, being sure to use a rubber spatula to get it all out of the bowl. Hold the pan just a little bit above the counter and then drop it on the counter to eliminate any air bubbles.
Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Transfer the cake, still in its pan, to a wire rack and let it cool completely.
Once cool, use a dinner knife to loosen the edges of the cake from the pan and invert it onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment. Invert the cake one more time onto a serving platter so the flat side is down and the domed side is up. Just before serving, dust the cake with powdered sugar.
* Note: Julia notes that any nut works well in this cake: walnuts, almonds, hazelnuts, pistachios. Or purchase nut meal or nut flour at the store instead of grinding your own.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.