“The real things haven’t changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong.”
I keep a pinterest board full of quotes and sayings that I like. I’ve been doing it for years now and I always go back to it every now and then to scroll through. I try to note excerpts and quotes from books that I’m reading too, but they can be easily forgotten and well, lately all I’ve been reading is cookbooks. I’m definitely someone who needs reassurance, and in most of these passages and sayings I get a sense of not being alone. I find comfort in knowing that others before me have felt what I’m feeling and that, for the most part, we are all very much the same. I love this quote so much these days, I’ve been bringing myself back to it time and time again. There is so much that has changed in my 31 years around the sun, people are busy being busy and there are a million different things calling our attention all at once. But really, at the root of every day, those real things are still the same. So today here’s to finding happiness in the simple pleasures, like a good book and a slice of cake.
OLIVE OIL YOGURT CAKE WITH ROASTED RHUBARB
I’ve started the habit of having cake in the house. I can’t really say anyone around here is disappointed in that. Something about a bundt cake makes it all the more casual and easily passed off as breakfast. This simple yogurt cake is an easy dump-and-stir recipe and can be dolloped with yogurt and fruit to be enjoyed anytime of day. I’ve served it here with roasted rhubarb because it’s finally the season up here but any seasonal fruit would be nice.
Those simple pleasures.
1 cup ground almonds (almond meal)
1 + 1/2 cups light spelt flour (or unbleached all purpose)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup all natural, full fat yogurt (plant based or other)
1/2 cup olive oil
1/2 cup maple syrup
1/2 tablespoon vanilla extract
1/2 teaspoon sea salt
3 tablespoons lemon juice
4 stalks rhubarb, rinsed and cleaned and cut into 1 inch pieces
2 tablespoons maple syrup
1/2 teaspoon vanilla
Preheat oven to 350 F / 176 C and grease a bundt pan with olive oil.
In a large mixing bowl, whisk together ground almonds, flour baking powder and baking soda.
In a separate bowl, whisk together olive oil and vanilla, then whisk in yogurt, maple syrup, water, salt and lemon juice. Add the wet ingredients to the dry ingredients and fold to incorporate until there are no dry bits of flour remaining.
Pour the batter into the prepared pan and bake until the edges are golden brown and the center is set, about 35 minutes. Set aside to cool.
Combine rhubarb, maple syrup and vanilla and place in a baking dish, preferably with a tight fitting lid (otherwise cover with aluminium) and bake in the oven until soft and tender, about 20-25 minutes. Remove from oven and cool.
Once the cake has cooled slightly, remove from baking tin and allow to cool completely. Serve cake with a dollop of yogurt and roasted rhubarb.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!