Torta di mele con olio, salvia e limone (Apple-lemon-olive oil-sage cake)
|November 12, 2011||Posted by ameliaps under apples, autumn, dessert|
October was a month of apples and pumpkins. I say that as in “apples and oranges”: different things showing up on my doorstep, none of them related. But Nature (and life) has its ways of making sense out of randomness. It serves you new surprises at each season and whispers in your ear what to make of them, if you just listen closely. The secret is taking one ingredient -and situation- at the time.
During October, I started writing, daily, pouring myself out and discovering my secret garden, I went for a meditation-nature-mandala-making creative expressions retreat in the woods over a lake with some amazing women, I brought the kids to visit an apple orchard and pumpkin patch, I started training for a Thanksgiving half-marathon -my first one- rediscovering the neighborhood through long and peaceful runs under the golden fall leaves, Halloween came: we went trick-or-treating with the kids and dressed up for an adult masquerade, the day-of-the-dead came (“il giorno dei morti”): and it brought a chance to reflect on the loved ones that are no longer with us in this life as we know it, I lit fires and enjoyed them next to my husband, I have tried to focus on the little pleasures, cooking less, but more meaningfully.
my heart swell open,
receptive, and receiving
the whole universe
- inside, outside and around me-
there were no barriers, no fences, no doors
between the woods and me
the morning mist rising from the lake
made me transparent, weightless: a light particle,
for a long moment
that was now
nature was me,
I was nature.
Apple hand pies and candied apples from the orchard:
Boiled peanuts (a southern must have):
A fall dinner on our patio, right before Halloween:
A slice of pumpkin cheesecake:
Halloween (me and my husband in Masquerade):
Nature also gave me apples in October and my garden overflowed with sage.
The cake that follows is a very aromatic and healthy cake. It makes for a wonderful autumnal dessert or snack. You can add a little whole wheat flour for more fiber and a nuttier taste. The apples and olive oil keep it moist, the sage and lemon zest give it a fresh fragrance.
It is a mix-match of random ingredients…which is ok, because life IS random.
Torta di mele con olio, salvia e limone (Lemon-olive oil-sage cake)
|Torta di mele con olio, salvia e limone (Lemon-olive oil-sage cake)||
- 3 apples, such as McIntosh or Granny Smith, peeled and diced
- 2 leaves sage, chopped finely
- 1 cups (200 gr.) sugar, divided (you may use unrefined, natural)
- 1 organic lemon: zest and juice (separate)
- 1 1/2 cups (150 gr.) flour (you can use 1/4to 1/2 cup whole wheat)
- 1 Tbsp cinnamon
- 1/2 Tbsp baking powder
- a pinch salt (1/2 tsp) salt
- 1/2 cup (100 gr.) virgin olive oil
- 2 eggs (organic, cage free, hormone-free, preferably)
- Preheat oven to 350 F (180 C) degrees.
- Rub an 8×8 square (or round) pan with butter (or use the baking spray).
- In a large bowl mix the apples, the chopped sage, 2 tablespoons of the sugar, and the lemon zest. Set aside.
- Meanwhile, in a large bowl, stir the dry ingredients: flour, cinnamon, baking powder and salt. In a small bowl mix the wet ingredients: virgin olive oil, lemon juice, sugar and eggs, whisking well until combined.
- Mix the dry and wet ingredients together, blending until well combined. Gently stir in the apples and pour into the prepared pan.
- Bake for about 50-60 minutes or until a knife comes out clean.