Looking for a plain cake with a twist on a coldafternoon, I came upon a chapter in a book that was about textured cakes. A bitof everything, from rice flour to bran to buckwheat to rye.
Plain cakes are my weakness, but with an addedsomething, like pepper or sweet wine or red wine, they are my ultimate weakness. I have rows of bags with differentflours, seeds, dried fruits, you name it. Sometimes I bake with the solepurpose of using them and this afternoon was no exception. Most of the times Idiscover a good recipe. This cake falls in all those categories. But the realwonder came when I cut it. Do you see the green flecks of sunflower seeds? Didyou know they were so green inside? I didn´t.
I gave a piece of cake to a friend who eyed it suspiciouslyand took the first bite just because I ordered her to. And it hit her like ithit me. In the second or third bite. Just as you think it is a weird taste, it turnsinto a good weird taste. Some, like me, found it great weird. The vanillablends with the seeds, which let their presence be known in no uncertainflavor, and the result is hard to pin. You taste both. They don´t mixcompletely but at the end they do.
A crunchy and different cake.
from The Fannie Farmer Baking Book, by MarionCunningham
½ cup (115g) unsalted butter, room tº
1 ¼ cups sugar
1 cup semolina flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
½ cup dry-roasted sunflower seeds (I used unsalted)
Preheat oven to 350ºF / 180ºC. Grease and flour an 8-inch square pan.
Cream the butter and sugar well. Add the eggs, one ata time, and continue beating until the mixture is light and fluffy.
Sift together the semolina, all purpose flour, bakingpowder and salt over the egg mixture in the bowl. Add the milk and vanilla andbeat until the butter is well blended and smooth (it may look curdled). Stir inthe sunflower seeds.
Pour into the prepared pan and bake for about 35 to 45minutes, until golden and a tester inserted comes out clean.
Remove from the oven and place on a rack to cool. Cutinto squares and serve from the pan.