The Most Amazing Birthday Cake Ever!

Well, maybe not. But this delectable confection made me smile so much that I had to write down the recipe before I forgot. This is unusual, because I normally just improvise while baking, pulling bits and pieces from various recipes. This time, I just have to document!

My friend's birthday is tomorrow and I volunteered (actually, begged) to bring her a cake to celebrate. She has been dealing with some rather unpleasant digestive issues that have required strict elimination diets, no wheat, no caffeine, etc. However, she is taking a "day off" for her 24th and allowing herself some of these taboo food items. Therefore, I wanted to make something especially tasty and decadent. Here goes:

Kahlua Almond Decadence Cake with Chocolate Ganache

Cake:

1 1/4 cups ground almond meal

1 1/4 cup unbleached all-purpose flour

1/2 cup whole wheat pastry flour

4 1/2 tsp baking powder

1 1/2 tsp salt

1/3 cup Kahlua or other coffee or nut liqueur

2/3 cup plain/vanilla soy or almond milk

3/4 cup vegetable oil

1 tbs white vinegar

1/4 cup tapioca flour or starch

1 1/2 cups white or raw sugar (may sub 1/2 cup brown sugar, but should not use liquid sweetener).

1. Pulse slivered or sliced raw almonds in food processor until a coarse meal (unless already done).

2. Add flours and pulse another few times. Add powder and salt and pulse once.

3. In a large bowl combine oil, milk, and liqueur. Add sugar and mix.

4. Combine tapioca flour with a whisk until smooth. Add vinegar.

5. Incorporate dry mixture until everything is shiny and smooth.

6. Split between two 9-inch diameter round pans.

7. Bake for 20 minutes in a 350 degree F oven, until starting to brown.

8. Let cool completely.

Ganache:

6 oz unsweetened baking chocolate (if using sweetened, adjust added sugar to taste)

3/4 cup confectioner's sugar (more or less to taste; can blend same 3/4 c granulated sugar with 1 tbs cornstarch or arrowroot powder until fine)

1/4 cup strong brewed coffee (optional)

1/4 cup soy or almond milk

Heat over double broiler, stirring often, until smooth and shiny.

Un-pan one layer of the cake. Cut off top to it is flat. Spread ganache generously over top. Un-pan second layer and place on top of first. Frost entire cake with ganache. Garnish with finely sliced almonds.

ENJOY!!

A Holiday to be Thankful For...

Big Mama Winter Squash pie topped with candied pecans!

Sundried tomato onion bread (top) and roasted garlic bread! Mmm.

More on my menu: Oven-roasted sweet potato wedges and spinach salad with pears and candied pecans.

Thanksgiving of 1999, now a distant ten years ago, stands as my strongest recollection of first being vegetarian. Perhaps because the grocery stores and the media play up the importance of turkeys and hams, gravies and stuffings, I lost any connection I had with that holiday and have remained estranged until very recently.

The holiday that traditionally celebrates the mythical breaking of bread between the Native Americans and the Pilgrims in the early 17th century, never held much significance in my family. Occasionally we would partake in a friend's feast (where I would pray for something non-meaty I could eat), but usually we would thank our lucky stars for a day off and eat a modest meal of semi-traditional fare (we keep kosher for the most part, so no hams on our table).

After five years of college Thanksgivings - which included Chinese food in San Francisco, Indian take-away in Sydney, Australia, and a few larger gatherings with a friend's family - I think I am finally beginning to understand the true beauty of the Thanksgiving holiday. It is most assuredly not about stuffing yourself to the brim; the Pilgrims themselves were on the brink of starvation, not to mention the millions of hungry around the world in modern times.

Thanksgiving is the quintessential American harvest holiday. It celebrates the bounty of what is in season and plentiful during the late fall, and should reflect the land and the culture of wherever it is observed. Winter squashes, like pumpkins, cranberries in the northern states, and corn all experience their heyday during the mid- to late-fall. That is when their fruits are plentiful, their flavor bursts, and the fields are about ready to transition to their winter occupation. The time is right - to be thankful for the gifts of the earth and the delicacies of the season.

But, we seem to forget this and often emphasize the shopping, the football, or even just the expanse of the meal, over the thankful part. What I had not truly come to grips with until now is how Thanksgiving, out of all our holiday (maybe save Independence Day), is truly and American holiday. It celebrates our values of family and appreciation, and rejoices in the products our country has to offer at this time of the year, right before the harsh winter would normally push a family's survival skills. It is a time for each person to take a moment and consider what he/she has, and to really appreciate the good in his/her life (not to mention the amazing produce available at this time of year). Now, this is my kind of holiday!