I’m in the kitchen, looking through the white-painted wooden windows. A deer passes by. He looks up, slowly turning his head and those beautiful antlers. Our eyes meet for a second before he moves on and disappears through the hedgerow surrounding our garden. We often meet like this on these early Autumn mornings. I feel like I know him. I see how he carefully moves his hoofs. One step at a time. During each step he communicates with the Earth in a way I’ll never be able to. I wake up.
Lately I’ve been having the same dream. I see a small house in the edge of the wood. An old apple tree rises from the centre of the garden. Scattered around the garden I see wild flowers and small bushes. Right now it’s Autumn and many of the flowers have faded, leaving the stage to the small bushes now blooming with juicy blueberries and blackberries. I love this time at year; just before Winter kicks in.
Last Weekend we got to live the dream, as we spent a couple of days in a small Summer cottage in the South of Fyn, picking berries and staring out windows. Then, in the afternoon we made this cake; A gluten-free almond cake topped with loads of freshly picked berries and seasonal fruits. Other than the berries and fruits it’s sweetened with coconut sugar, which we’ve become quite fond of lately. It’s really easy to use, and it’ll substitute conventional white sugar one-to-one. It has, however, significant benefits over white sugar, as it contains lots of vitamins and nutrients and ranks extremely low on the glycemic index, affecting your blood sugar and insulin levels very little. Also, it has a really warm caramel-ish flavour, perfect for pastries and cakes like these.
Autumn Almond Berry Cake
(Makes 8 servings)
1 cup / 250 ml / 140 g almond flour (ground almonds)
1 cup / 250 ml / 140 g whole rice flour
1 cup coconut sugar
½ cup / 125 ml / 90 g coconut oil, room temperature
2 tsp baking powder
Zest of 1 organic orange
2 handfuls of mixed berries and fruits for topping (we used plums, blueberries, and blackberries)
Preheat the oven to 200 C/400 F. Grease a 20 cm / 8 inch spring baking tin.
Whisk coconut sugar, eggs, and coconut oil in a bowl. Whisk for a few minutes until foamy.
Add almond flour, rice flour, baking powder, and orange zest, and whisk until combined. Transfer the dough to the spring baking tin and drizzle the berries and fruits on top.
Bake for 30-35 minutes. Enjoy!