#almondcake

Blueberry Almond Crumb Cake

Fresh blueberries sink into tender cake while an almond crumb topping turns golden and crispy in the oven. The tartness of the berries balances the buttery, nutty crumble in every bite.

a fluffy tahini chai cake with labneh icing and blood orange, rosewater & wild blueberry droplets. the perfect cake for ur blood moon sacrifices, or for when ur just feeling a lil bit evil and cunty!

<3 lil sweetie

cake 

ingredients:

3 eggs

1 cup greek yogurt

½ cup sugar

3 tbsp tahini

1 tbsp vanilla

1 ½ cups almond flour

½ tsp baking soda

½ tsp baking powder

2-3 tsp cardamom 

2-3 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

½ tsp ground ginger

a few pinches of salt

a few grinds of black pepper

1 chai tea bag

directions: preheat oven to 325 degrees. grease a 9in cake pan.  in a bowl, combine eggs, yogurt, sugar, tahini, and vanilla. whip it good!! add almond flour slowly to prevent clumps. add baking soda and powder, and allllllll the spices. open the chai tea bag and sift the tea leaves through a fine strainer into the batter. pour into cake pan  bake for 25-30min, or until a toothpick comes out clean. when done, cool in fridge or on countertop

icing:

ingredients:

5 oz plain goat cheese (laura chenel makes a really great one!)

2 tbsp labneh (a soft, tangy middle-eastern kefir cheese - you can can sub greek yogurt)

½ - 1 cup powdered sugar (to taste)

directions: whip labneh and goat cheese, then add powdered sugar slowly and whip until smooth.

droplets:

ingredients:

6 blood oranges

⅓ cup wild blueberry jam (bonne maman makes a delicious one and they also are anti-Nazi…..yes, we’re obsessed! you can also sub any fruity jam you like)

half lemon

1 cap-full of rosewater extract (or a lil more if ur feeling it)

1 tsp cornstarch

water

directions:

juice the blood oranges and pour the juice into a saucepan.

add the blueberry jam, squeeze the half-lemon in there, and add the rosewater extract. 

in a separate bowl, make a cornstarch slurry by mixing the cornstarch into some water (a few spoonfuls is fine!), then pour the slurry into the saucepan.

bring to a boil, then simmer until syrupy.

remove from heat and pour into bowl to cool.

it’s ready when it’s the texture of thick jam or gooey blood :)

assemble the cake:

A simple cake which entices even the most sophisticated of palates - subtle almond flavor sandwiched between blanched almonds and chocolate chips! Not an easy one to resist and why would you?