It's almost that time of year... You might wonder what I am on about now. Recently someone complimented me on my complexion and I told them that I have been using rosehip oil on my face for several months. I personally love roses - their aroma and visual beauty is amazing. So is it any wonder that I would be drawn to rose hip oil.
This has to be one of my favorite cakes... I have not made it in a while but I came across this photo from the last time I did and thought "I must celebrate this wonderful walnut cake today." I only just read that walnuts are actually harvested in August so it is appropriate, me thinks!
As many of you know, I often experiment with substituting with gluten-free flours. Well, this cake is NOT one of those. Perhaps why I like this one despite it's white flour is because there is not a huge amount in it. Granted if you are gluten-intolerant than this cake will not be for you. But hey, I still may experiment with a gluten-free flour option for this cake at some point.
One of the reasons I love this cake - aside from the fact that it originates from Italy and it's deliciousness - is that it calls for walnuts and walnut oil. Walnuts are a wonderful nutrient, kernels chock full of goodness in the way of omega-3 fatty acids, as well as Vitamin E and several of the B-complex vitamins. Apparently, since ancient times walnuts have been viewed as a symbol of intellectual strength. If you have ever looked at an intact walnut, they actually even look like a human brain! Don't you feel smarter already and you haven't even tasted the cake?
If I still have your interest, read on for the recipe.
With all these wonderful fresh blueberries available, I had no choice but to make some fresh blueberry scones the other morning for me and my hubby. I love attempting alternatives to standard white flour recipes and this morning was no exception.
Now my husband is no pushover when it comes to me experimenting on him, and his background is Austrian - so think wonderful, delicate, delicious pastries and croissants. Nudge, nudge, wink, wink! He commented that they were good but didn't have the texture of a 'normal' scone. But guess what, of course they wouldn't - almond flour is much different than white flour. The finished product was delicious (if you love candied ginger like I do) but, yes the texture was a bit crumbly given it's nuts we are working with (the flour that is and not present company)!
But I thought they were delicious and would make them again. Particularly, if you are someone that cannot tolerate gluten, I think these would appeal to you.