Let me tell you this: you know it’s going to be a good lunch when it involves two entirely separate dessert courses.
First up we had various cheeses, chips, dips, and antipasto nibblies, then we twirled ourselves over to the table for a platter of Greek Lemon Chicken and Potatoes, a green salad with walnuts, and what was without a doubt the star dish of the savouries, Roast Pumpkin with Honey and Cumin. Did I mention this was the dish I had sole control of? And that it was the star dish? Me? Star dish?
Just so we’re clear on that.
The Greek Lemon Chicken and Potatoes, with wonderfully soft-on-the-outside-and-crispy-on-top potatoes
And the spectacularly simple yet winning pumpkin side.
What’s that you say? That pumpkin is all well and good, but two desserts are even better? Well, I suppose I could tell you about that part of the meal too.
The first dessert was the birthday boy’s request, and was cooked by my grandma. Sadly, I cannot give you the recipe for her baked apples with honey, cloves, and dates, as without seeing it being cooked I can’t be sure it wasn’t made by magical apple fairies working through the night à la the elves in that shoemaker fairytale.
The second dessert was also, I must admit, not cooked by me, but I did eat it. That’s something, right? The recipe was created by my late aunt, who published several cookbooks in her time but sadly passed away before I was old enough to hold onto memories of her. This cake was to be in her new cookbook, and my mother chose to bake it so that my aunt, my grandpa’s daughter, could be with us, in a sense, at the celebration.
Don't judge a cake by its cover! There be goodies within.
This Cherry and Brazil Nut Cake is simple and quick-to-prepare, and culminates in a densely-nutty cake highlighted by bursts of cherry sweetness. Because the recipe uses brazil nuts for its base, it has a unique texture quite different to the softness of a cake made with, say, almond meal. With a few minor adaptations (which we partook in) the cake can be gluten- and dairy-free.
The cake received very positive reviews from its audience, and while I did enjoy it, I think I’d make a few changes in the future. I’d love to try it with Morello cherries for a contrasting flavour zing, and would consider adding in some ground cinnamon. I do love spices.
My aunt’s recipe notes also suggest serving it with marsala-flavoured cream, which might be a nice way to gussy it up, if you go for gussying.
The sole remaining chunk, which sadly seems a bit cherry-lonesome. My slice must have stolen this slice’s fruit.
Cherry and Brazil Nut Cake
- 1 cup wholemeal flour (Mum used a mix of 2/3rds rye flour and 1/3rd cornflour)
- 125g coarsely ground brazil nuts (ground in food processor – can also use macadamias)
- ½ cup raw sugar
- 2 tsp baking powder
- pinch salt
- 3 eggs
- 3 tbs Marsala (Australian tablespoons = 20ml)
- 250g pitted cherries (if fresh are not in season, use drained canned cherries, or other berries)
- 2 tbs melted butter (we used Nuttelex)
- Preheat oven to 190C (375F).
- Combine dry ingredients in a large bowl.
- Beat the eggs and Marsala with electric beaters until thick and creamy. Fold this into the dry ingredients with the cherries and slightly-cooled melted butter.
- Spoon into a well-greased 20cm (8 inch) round cake tin, and bake for 35-40m.
Roast Pumpkin with Honey and Cumin
- 1kg pumpkin (we used Kent, but it turned out perhaps a little too soft. Next time, I’d try with Butternut.)
- 1 tb olive oil
- 2 tsp honey
- 2 tsp cumin
- Preheat oven to 200C (400F).
- Peel and deseed pumpkin, then cut into 1cm-thick slices. Place in a baking dish.
- Mix together oil, honey, and cumin, then pour over pumpkin and mix well. To be honest, the honey and cumin tended to clump together, put don’t worry about that. Stirring it during cooking disperses everything.
- Bake for about 40 minutes, stirring once or twice, until cooked through and delicious.
Happy Birthday Grandpa!
{ 17 comments… read them below or add one }
Oh how lovely, happy birthday to your grandpa! Everything looks delicious, and recipes are always much appreciated. But WHERE OH WHERE are the pictures of these magical baked apples?! Oh man, i want them in my life. And in my belly. And in my pants. Wait….no. Just the first two.
Oh how lovely, happy birthday to your grandpa! Everything looks delicious, and recipes are always much appreciated. But WHERE OH WHERE are the pictures of these magical baked apples?! Oh man, i want them in my life. And in my belly. And in my pants. Wait….no. Just the first two.
90!
Aww that’s so sweet! And I always feel rather lucky when I get a lot of “bits” in a cake!
Happy Birthday to your grandpa!
Oh what a great celebration!
Wow that cake sounds fantastic – as does the star of the show – I always love any roasted pumpkin and this ones sounds great (did you use salt too or was the cumin enough to balance the sweetness of the honey) – I love honey so must try this I have never heard of brazil nuts in a cake before and now am wondering when I can get the opportunity to this this
sounds like your grandfather is still going strong at 90 – and how nice that he could celebrate with his family – though sounds like your aunt is missed – but am fascinated to hear about your culinary heritage – hope we might hear more about your aunt in future
L-Izzle: I must admit the apples went unphotographed. They were very soft, and lacked structural integrity, to put it mildly. But as a result, they would have fit very easily into your pants…
Fiona: And my grandmas are (almost) 81 and 95!
Lorraine: Thanks Lorraine! I’ll let him know he has internet well-wishes too
Simply Life: And it was only the first of two!
Johanna: Now that you mention it, I didn’t use any salt, but I’m sure that would only heighten its tastiness
Let me know if you try the Brazil Nut Cake – it definitely has a unique texture.
And thank you for your last words – as of yesterday, I had the idea of going through and cooking recipes from my aunt’s published cookbooks on this blog. Maybe it could be a tribute to her? So it was really, really nice that you wrote of hoping to hear more about her and her recipes
As one of the guests I can only say it was a meal to remember as most meals at wayfaringchocolates/whisperinggums’ table always are. To say the apples lacked structural integrity is an understatement but the birthday boy likes them mushy so what can a wife do? Especially for a birthday. The cake was a lovely surprise.
GmaSydney: I’m not sure you can call yourself a guest when you made a dessert and we had to kick you out of the house so that you wouldn’t start washing up!
And the apples were delicious – I do hope you didn’t think I was putting a negative spin on them! They were scrumptious, particularly with the cloves wafting through 
(Also, I’m glad there weren’t LESS OF them 
)
AWW, happy birthday to your grandpa! And what was that about the star dish? The star dish that – oh YOU made? What was it again? The STAR dish of the entire evening? Well done, you!
Agnes: I think you’re right – there was a star dish, wasn’t there? Which one was it? The one I cooked? Oh, stop, you’re making me blush…
Of course I didn’t think you were being negative about the apples – you should know by now that, like baked apples, I have a thick skin. By the way, pianoaunt was envious commenting that her Mum used to make them ‘caramelly’: I’ll have to work on that!
GmaSydney: As Golidlocks would say, I think your apples were juuuuuuust right. Pianoaunt wasn’t there to taste yours, but I think she’d have been pleasantly surprised!
Sorry Hannah, is that you standing over there? Only, it’s hard to see with that massive star shining in my eyes.
Happy birthday to your Grandpa!
Sounds like such a lovely dinner! And happy b-day to your grandpa! The big 9-0 is an awesome milestone.
Pumpkin AND honey AND cumin?! Oh my! I’m there.
Not to mention Brazilnuts + cherries? Divine combo! I may have to try my hand at that cake when I get around to mail-ordering some Brazilnuts in bulk.
Conor: I’m constantly being told that my incandescence is blinding.
Amber: What a shame you just finished your stash of pistachios! I’m sure they’d work as a substitute
(P.S. I wish you were here!)
Gah, you’re so right! Pistachio and cherry, hmm…
PS—As do I!!
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