Happyolks and their beautiful Breakfast Cake
There are a handful of blogs that have had a direct influence on the creation of Rub a Dub Dub. Over the course of this year I’d love to recognise the role each one of them has played.
(And in case you were wondering you did indeed read the title correctly. The post is about a cake. And yes, it’s for breakfast).
So before I launch into the recipe for the cake that you eat for breakfast (had I mentioned that already?) I wanted to begin by introducing you to Happyolks.
One of my very first blog crushes was Happyolks. Full of food and stories about Kelsey and Shaun’s life and times living in Denver, this blog is thoughtful and humble. Every post provides me with a quiet insight into their approach to love, life and nutrition and is accompanied by stunning photographs. Happyolks has inspired me most with their respect for health and food with each recipe being unique, flavoursome and beautifully presented. Each and every post connects with some part of me – in particular their quest for good living, healthy and loving relationships and social responsibility as well as the inevitable struggles that arise from those pursuits.
I chose to adapt the breakfast Beet, Seed and Blood Orange Cake because it seemed to epitomise their love for good food with a twist. I had to make a few changes to it as I have just missed the blood orange season (by only a few weeks!) and although beetroots are still in, they seem to be lacking a bit of that earthy flavour and dark colour by this time of the year. I recommend you head over and check out a few of my other favourites of theirs such as the Shaved Brussels Sprouts, Lentils, Bacon and Pear Salad (while the bacon is not my forté, Dario will be the first to attest that you can never have too much of the stuff…) and the newly posted Kale, Apple, Ancho and Chilli Tamales.
Anyway, enough with the introductions, head over to see Happyolks. It will make your day – it regularly makes mine.
On another note…these days we are beginning to relax a tiny bit and give Raffaella foods that have some unprocessed sugars in them. This cake is one of them. She is 17 months old now and we are beginning to see her eyeing off people’s ice creams while we are on holidays (not that this is a good reason to give a child sugar, just that she is going to encounter it at some point and I’d rather it be on our terms for now…wow, writing that down makes even me think we are being pretty strict!). The addition of almond meal and crushed walnuts instead of seeds and raisins was so that her little gums could manage it better. Note that the introduction of nuts into a child’s diet is a personal choice – if you need advice I recommend you speak with a health professional.
Carrot, Walnut and Orange Cake
Adapted from Happyolks Beet, Seed Cake with Blood Orange
1 3/4 cups gluten free flour blend
1/2 tsp baking soda
scant tsp baking powder
1/2 tsp cinnamon
3/4 cup olive oil
1 cup brown rice syrup
1 1/2 cups raw carrots, grated
juice of 2 oranges
1/2 cup almond meal
1/2 cup finely chopped walnuts
12 dried dates, chopped
Preheat the oven to 180 degrees Celcius and prepare a loaf pan with oil and line with parchment. Set aside. In a large bowl, beat together the oil and brown rice syrup. Mix in the eggs one at a time. Fold the grated carrots into the mixture, adding the orange juice, dates, and walnuts accordingly. In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Add the almond meal, combine well. Gently fold into the wet ingredients. Pour the mixture into the loaf pan and bake for 55-60 minutes. Test with a toothpick for whether it is cooked. Let cool for 15-20 minutes before serving.*
* Once I had had this version for brekky a few times I made some cream cheese icing like the one mentioned at the bottom of this post and had it for morning tea instead!