Growing up I always heard fun stories of my mom cooking. In the ‘80’s she was a paralegal in Chicago with a flair for baking bread. While perfecting her method and recipe at 2am, my dad said the first loaves went down the toilet. I can’t weigh in on the validity of that statement, but knowing my mom’s passionate nature, I wouldn’t doubt it. She honed her talent and started selling bread to her coworkers in the city, a short and many times cold train ride into town.
She moved on with her culinary career, became the lead baker at Cutter’s Crabhouse and developed their now famous focaccia recipe, slathered in butter and herbs.
当我出现在贝克她“刷爆了ing.” To this day I haven’t had a loaf of bread made from my mother’s hands. She was a working mom and either didn’t have time or didn’t have interest. Maybe it was a little of both. She retired (partially) last year and over the past months has made her way back to the kitchen. She has never been the Suzie-Homemaker kind of mom, but she’s a great cook and teacher. “Can I teach you a trick?” was her way of gently helping me find my own path in the kitchen when I was struggling. This summer she’s started baking again and Rhubarb Polenta Cake from March/April 2015 Edible Seattle Magazine was one of her latest hits. Moist, citric, tangy and textural, this cake is a lovely ending to a summer meal or afternoon coffee break.
2 cups rhubarb, fresh or frozen, chopped into ½ inch pieces
2 sticks unsalted butter, softened
2 cups almond flour
3 extra-large eggs
Juice + zest of two oranges
1 teaspoon baking power
5 cardamom pods or 1 teaspoon ground
Approximately 2 tablespoons sliced almonds to decorate
4) Using a stand or hand-held mixer, beat the softened butter and sugar together until pale, light, and fluffy (about 4 minutes at medium speed). Stir in the almond flour; beat in eggs, one at a time, until the batter is airy and soft.
5) With a large spoon, fold in the vanilla extract, orange juice, and zest. Add polenta, baking powder, and salt, still folding gently.
If using whole cardamom: crack the pods, remove the seeds, and crush the seeds using a pestle and mortar. If using ground cardamom: skip this step. Fold the cardamom into the batter until evenly distributed.
6) Spoon the batter, which should be a mousse-like consistency, into the prepared pan and smooth it out to the edges with a spatula.