“And when you crush an apple with your teeth, say to it in your heart:
Your seeds shall live in my body,
And the buds of your tomorrow shall blossom in my heart,
And your fragrance shall be my breath,
And together we shall rejoice through all the seasons.” (Kahlil Gibran)
Olive Oil and Pear Upside Down Cake with Ginger Simple Syrup
(Recipe adapted from Laura Davidson's Almond Olive Oil Cake)
For the cake:
1 cup all purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup cane sugar
1/3 cup dark brown sugar
1/2 cup extra virgin olive oil
2 teaspoons vanilla
1/4 cup milk
1/4 cup plain yogurt
1 heaping teaspoon lemon zest
1 pear, thinly sliced
1. Preheat oven to 350 degrees. Generously grease an 8-or 9-inch cast iron skillet with olive oil. Line the bottom of the pan with sliced pears. Set aside.
2. In a medium mixing bowl, whisk together flour, almond flour, baking powder and salt.
3. In a large mixing bowl, beat eggs, by hand or with a mixer, until frothy. Add cane sugar and beat for 3-4 minutes longer. Add brown sugar and beat until well combined. Add vanilla extract, milk, yogurt, and lemon zest. Beat until smooth.
4. Slowly add flour, mixing until just combined.
5. Pour into prepared skillet and bake for 30-40 minutes, until it springs back when touched or a toothpick comes out clean when inserted into the center of the cake.
6. Remove from oven and allow to cool completely before removing from skillet.
7. When cool, use a knife to loosen the cake from the sides of the skillet. Flip the skillet upside down over a plate or cake stand and allow the cake to fall out.
8. Before serving, use a fork to poke small holes over the top of the cake. Pour the ginger simple syrup over the cake and sprinkle with sliced almonds.
For the simple syrup:
1 cup water
1 cup cane or coconut sugar
At least 2 inches fresh ginger, peeled and very roughly chopped
1 teaspoon pure vanilla extract
1. In a small sauce pan, bring water to a simmer. Add sugar and, whisking constantly, heat until the sugar has dissolved.
2. Add ginger and vanilla, remove from heat, and allow to steep for at least 30 minutes, preferably an hour.
3. Remove ginger pieces and pour over the cake.
“Walk as if you are kissing the Earth with your feet.” (Thich Nhat Hahn)