The Barefoot Cake

I thought this name best captures the simplicity of this light airy cake, which is taking me a bit off the usual healthy organic route I’m experimenting lately. But you see, there’s a reason for that. This old fashioned sponge cake (this name sounds much less appealing…as a kid I actually thought it was made out of a sponge…), contains white flour and granulated sugar, but the fact it consists mostly eggs (6 eggs) made it as a healthy dinner option at my house when I was little (You can only imagine my excitement and gratitude for eating a cake as a meal). This was my comfort cake by any means. I remember its wonderful airiness and fluffy moist texture conducted so perfectly only by my grandmother, who used to bake this as overly high golden puffed goodness with a thin crispy top. This cake didn’t need any attachments, as it stayed humble and plain in its appearance. Its soft melt-on-your tongue crumbs said it all.
Calling it The Barefoot Cake makes a lot of sense to me now, since there’re truly many memories and stories attached to its flavor which keeps on bringing nostalgic moments. It was usually made as a ‘welcome home’ surprise, and actually was made by my grandmother years and years back as the ‘end of the week’ cake for my little mother (it’s weird to call her this way) at the time.
Ok, So it seems like this simple cake only brings me to the point of endless rambling, but it’s only because I’ve been quite obsessed with trying to duplicate my grandma’s perfect result I haven’t tasted anywhere else. And yes, her cake was THAT good.
Last night, as a ‘welcome home’ surprise for my brother, I’ve decided to try again and bake this marvelous cake, leave it naked (ok, it was only HALF-naked…I put some hot melting chocolate on the side, accompanied by creamy coffee ice cream) and even invite my grandma to observe the outcome. I was quite nervous since this sweet old lady knew her way in the kitchen back in her days, producing flawless cakes.
How hard can it be to follow up a recipe you ask and still mess it up? Well, it is very possible, after my grandmother’s original recipe got lost somehow (she didn't need one anyway since she baked it with her eyes closed) while the baking temperature is still an issue. And don’t you dare think I’m even suggesting my sweet naive nana is behind all this…
Lets also not forget the separated eggs procedure and the beating of the egg whites I’m usually trying do avoid (but no more!). One of my last attempts is still well marked in my memory.

As you might have guessed, Last night’s dinner was indeed “The Barefoot”, this time MY version to my grandmother’s legendary sponge cake, and it might not contain any whole wheat or grains but it remains the same comforting mount of sweet peaks I remembered from my childhood. The final result turned out really good if you wondered, and even my grandma gave her approval (and that’s an achievement in itself). Yet somehow it wasn’t just like my nana’s original flavor and feel to it. I guess that would keep me busy for the years to come.

My grandmother’s Barefoot Cake

6 separated eggs, at room temperature
1 cup sugar (I believe my grandma used a bit less)
1 tbsp finely grated lemon zest
1 tsp pure vanilla extract
Pinch of salt
2 tbsp canola oil
1 cup flour

* * *
Preheat the oven to 170°C (325F) and grease a 26 cm (10-inch) round cake pan.
Combine the egg yolks, 1/3 cup sugar, salt, vanilla extract and lemon zest and beat at high speed until thick and light in color. Gradually add in the oil.

In a different clean bowl, beat the egg whites at medium speed until soft peaks are formed. On high speed, gradually add the remaining sugar (2/3 cup) and beat until the egg whites are stiff but still moist.

Pour half of the egg yolks mixture over the egg whites, sift half of the flour on top and fold until nearly incorporated. Repeat with the remaining egg yolks mixture and flour until combined.

Pour the batter into the pan in the lower third of the oven and bake for about 30 minutes until puffed and golden. Reduce the temperature to 150°C (300F) and bake for about 10-15 minutes until a toothpick inserted in the middle comes out clean.
Allow to cool for at least 45 minutes before removing it from the pan.

I hope you have at least one special grandma who can bake this wonderful puffed golden delight for you.

Organic Fresh-Old-Fashioned Apricot Cake

I'm usually not a huge apricot fan, but I thought their over-ripeness and sweetness would be milder after baking, and I was right.
The fact that I had half a kilo of apricots lying in my refrigerator also made a good excuse to get rid of them (I sound cruel).
And what a better way to do that than to bake a homemade cake, and in this case, quite healthy, organic and fulfilling.
I was looking through old cooking books in order to find a nice and simple recipe for my cake.
And there it was- the simple, rustic recipe I was looking for, found in "Cakes for all seasons by Nira Scheuer", which looked like the old-fashioned homemade cakes from the 70's…
Since it wasn't interesting enough, I made changes and refreshed it by choosing healthier ingredients like organic white whole wheat flour with a touch of quinoa flour, which added a nutty flavor and a nice crumbly texture to the cake.
I also used a bit of date molasses along with natural cane sugar, which made it not too sweet, and added this unique complex taste.
As for the added fat amounts, I know real pastry chefs would want to hunt me down for this, but there are times I just cut it almost in half. And believe me, my baked goods don't turn out dry at all. Sometimes I add just a bit more yogurt to the batter to keep it moist.

For this cake I chose ripe and turning-a bit-mushy apricots, so I found it unnecessary to cook them beforehand.
Although I sprinkled some sliced almonds on top of the cake before baking, I suspect it would be wonderful with sugar crystals sprinkled on top, to give it a nice crunch and a bit of sweetness to compliment the tart apricots.

Organic Fresh-Old-Fashioned Apricot Cake

1 1/2 cups organic white whole wheat flour
1/2 cup quinoa flour
1 tsp baking powder
Pinch of fine grain sea salt
3/4 cup natural cane sugar
1/2 tsp ground cinnamon
About 1 1/2 tbsp date molasses*
50g soft unsalted butter (3 1/3 tbsp butter)
2 organic free-range eggs
1/4 cup yogurt (I might add a bit more)
1 tsp pure vanilla extract
1 tbsp lemon juice
1 tsp lemon zest
500g ripe apricots, pitted and halved

Sliced almonds or sugar crystals (optional)
Apricot jam (optional. I used Nectarine jam)

*I believe it also works well with honey if you prefer

* * *
Preheat the oven to 180°C (350F) and grease a 26 cm (10-inch) round cake pan.
In a large bowl combine together the flours, baking powder, salt, sugar and cinnamon. Add the butter, date molasses, lemon juice, zest, vanilla extract, eggs and yogurt, mix until combined, but avoid over mixing the batter.

Pour the batter into the pan and smooth as needed. Place the halved apricots nicely on top, close to each other, round side up.
Sprinkle some sliced almond on top, or some sugar crystals (optional) and bake for about 40-50 minutes, until golden and a toothpick inserted in the middle comes out clean.
Allow to cool for at least 15 minutes before removing it from the pan.

Optional: Before serving, glaze the apricots with the jam mixed with a bit of water to give it a nice shine (and make them look happy..).

Vanilla ice cream. Enough said.

I'm sending this recipe to Mansi's Healthy Cooking event. You should have a look at her lovely blog about healthy eating.