Easy Recipes

One of the things I loved best about working in a bakery growing up (beyond the buttery samples) was the opportunity to be part of someones little treat. Going to the bakery isnt an errand. Its a sweet indulgence, a small moment that can light up your whole day. You can see it in the customers eyes, and you get to be a part of that. Its not a bad way to make your way in the world.

Last week I attended one of the 0—3 concerts I annually make it to these days, a lovely folk-ish singer with some family ties to the bakery where I worked growing up. And so I came home, with those sweet bakery memories going through my head (along with those sweet songs). And the next day, I baked this cake.

This isnt a recipe from my bakery. But its a lovely little seasonal treat, a way to create that happy bakery moment in your own oven. A cardamom scented cake is topped with thin slices of apple, and a deliciously high ratio of crisp, sugar-crusted topping to tender, buttery crumb. Its got a lot going on in a delicate little package, and served warm from the oven its just about perfect. Sadly I dont get to bring this sort of day-changing taste of happiness to everyone walking down the street anymore. But for myself and a friend, paired with an afternoon cup of tea, it made for a moment as sweet as those memories.


Apple Cardamom Cakelets

adapted from Simones Kitchen

~18 cardamom pods
150 grams (1 1/4 cups) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt, plus an additional pinch for the topping
150 grams (1 1/3 sticks) butter, softened to room temperature
150 grams (2/3 cup) granulated sugar, plus an additional 3 tablespoons for sanding the tops
3 eggs
3 crisp apples, peeled, cored, and thinly sliced

To prepare,  preheat your oven to 350° Fahrenheit. Grease and flour your baking dish(es), and set aside. Bash the cardamom pods and pick out the seeds, then grind to bits with a mortar and pestle. Sift together the flour, baking powder, and salt, and set aside.

In a stand mixer or large bowl, cream together the butter and sugar until light and fluffy. One by one, beat in the eggs. Add the sifted flour mixture and half the cardamom, folding gently until combined (dont overmix).

Spread the batter into your prepared pan(s) — its thick, so an offset spatula or finger is helpful. Take the apple slices, and place on top — you can fan them artfully, or just sort of place them upright like stegosaurus plates and let them slump as they will. Mix the reserved 3 tablespoons sugar with the reserved cardamom, along with a pinch of salt, and generously sprinkle this mixture over the top.

Transfer to the oven immediately, and bake until the exposed cake is starting to turn golden, ~25-35 minutes, depending on cake size and various variables. Serve warm, with tea and friends and music.

Ive been in a bit of a cooking lull lately. Well, a bit of a lull overall. After a busy spate of days (Making a radio story about beloved childhood books! Seeing an amazing past-my-bedtime rock show from an old friends band!), I came down with a nasty summer flu. And not the kind where you have an excuse to snuggle up in bed and watch trashy programming. The kind where youre painfully reminded of what its like to have a bad fever (spoiler alert: it sucks), where you feel like you dont fit in your own skin, where you spend the hours alternating between napping and moaning in self-pity. OoooOOOOoooh.

For a few days, I was pretty much off food entirely (save for a few handfuls of cereal, and the quart of homemade matzo ball soup that my sent-from-heaven friend dropped off to see me through). I thankfully regained my appetite, but still seemed to just be trudging through my days. Sure, theres the long tail of recovery. But I also realized there was something else in play: the lack of caffeine.

Over the past several months, my coffee habit has been gradually nudging up. Maybe Ive grown dependent. Or maybe its just that, well, stimulants are stimulating. Whatever the reason, I have noticed that the belated reintroduction of caffeine has had a marked effect on my productivity, ability to maintain a grown-up bedtime, and general good cheer. Hooray for coffee! And, specifically, hooray for orange and cardamom cold-brewed coffee!

I adore cardamom, with its piney-clean savory-sweet scent. I love it in curries, in chai, and in this insanely addictive ice cream I went through several pints of after I discovered it. And, it turns out, I love it in coffee. Combined with orange zest, its subtle enough that it doesnt scream I AM FLAVORED COFFEE! Its just gently perfumed, with slight floral notes that keep you reaching for the next taste. And, as a bonus, the whole process couldnt be easier: just toss cardamom, coffee and some orange zest in a jar. Let sit, strain, and pour over ice (and, if youre me, stir in a dollop of sweetened condensed milk). Then take a sip, and wait for your self to be restored.


Orange and Cardamom Cold-Brewed Coffee

inspired by 10th Kitchen
yields ~2-4 servings, depending on how much caffeine you need

1 orange
1 cup medium-grind coffee
a dozen cardamom pods, lightly crushed
1 quart water

zest the orange, and combine with the coffee, cardamom, and water in a jar with a lid. Thats it. Let sit for 24 hours, then strain through a coffee filter. Serve over ice (you can also water it down if its too strong for your taste), and a well-stirred dollop of sweetened condensed milk if desired.