Happy New Year, everyone!
2015 for me began quietly at home, hanging out with my sis, the cats and the rats (yes, I said rats. They're adorable!). Apart from a one hour TV special, nothing overly unique conspired, since over the holidays we both somehow transform into night owls anyway so after-midnight bedtimes aren't really all that unique! However, I for one love nights like that, because there's no circumstance or fancy-pants airs to get in the way of simply spending time with others.
Like my holiday "un-parties", the cake I made as a "farewell to the holiday gluttony" treat is unassuming on the surface, but once you break into the plain, golden crumb there's no denying a glimmer of something special. Finally taking a break from chocolate on chocolate on chocolate (although, really, why?), I looked to my stash of Turkish Spice-Candied Pumpkin with it's rich spices and complex sweetness for a flavourful body. The light-textured, whole grain crumb took on slightly nutty notes thanks to sprouted Kamut flour, ground pumpkin seeds and pumpkin seed oil - ingredients that also added to the "nutrition" factor of the confection (it is the season for resolutions after all - although my resolution every year is to not make resolutions!).
Obviously this recipe came about with previously made Turkish Spice-Candied Pumpkin in mind. However, if you don't get a chance to make that first (although I do recommend it!), peeled and diced peaches, persimmons or mango would suffice for the pieces of pumpkin, while honey mixed with ¼ tsp vanilla, ¼ tsp cinnamon, ¼ tsp allspice and a pinch each of cardamom, ground ginger and ground cloves would do nicely. The spices go perfectly with a strong cup of coffee, and while it isn't what I would call intensely sweet, it is rich enough to slake that 3PM craving!
What was your favourite part of New Year's Eve? Did you party? Keep it quiet? Or sleep through the countdowns? Did you make a resolution? Tell me in the comments below!
Candied Pumpkin Cake
Adapted from Desert Candy
Makes one 9" cake, 12 pieces
1 cup white whole wheat flour
½ cup sprouted (or regular) Kamut flour
1 tsp baking powder
¼ tsp baking soda
½ cup sugar
¼ cup syrup from Turkish Spice-Candied Pumpkin
2 egg whites
1 tsp vanilla
¼ cup pumpkin seed or canola oil
⅔ cup whole milk
½ cup finely chopped or coarsely ground pumpkin seeds
¼ cup Turkish Spice-Candied Pumpkin
- Preheat the oven to 350 F. Grease a 9” springform pan.
- In a large bowl, combine the flours, baking powder, baking soda, salt and sugar.
- In another bowl, beat together syrup, egg, egg whites, vanilla, oil, and milk.
- Add the flour mixture, whisking well to combine.
- Fold in the pumpkin seeds and candied pumpkin.
- Bake for 35 minutes, until the top is golden. Cool on a rack.
Total Fat: 6.3 g
Cholesterol: 16.7 mg
Sodium: 42.2 mg
Total Carbs: 29.2 g
Dietary Fiber: 2.5 g
Protein: 4.6 g