PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Almost like a tea cake, this sweet treat is baked with orange zest, apricot preserves, and pistachios and topped with cashew cream. It’s the perfect baked good for brunch.
Brunch, to me, is always homemade. As much as I get the appeal of being served (especially in the morning hours), the best breakfasts are the ones I’ve made myself or for others. This cake, inspired and adapted from “Liz Prueitt’s tartine cake“, includes little pockets of apricot jam dolloped throughout (a truly lovely use for the preserves in your fridge.) Although I’ve only just begin experimenting with Teff flour, I can already see it becoming a staple in my kitchen. It’s whole-grain & earthy, something that could easily take the place of buckwheat in my own recipes.
The cake is somewhere between a layer cake and tea cake, slightly sweet, but still decadent. So, it’s perfect for a special occasion or brunch (Mother’s Day perhaps?). It’s topped with a orange blossom cashew cream & toasted pistachios for crunch (& the pop of color doesn’t hurt). If you do dairy, this would delicious with whipped cream because really, what isn’t?
Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!
For more recipe ideas, check out these fun toasts.Print
Food & Lifestyle Photographer based in Brooklyn, NY. I cook, shoot and eat (gluten-free). http://www.sassy-kitchen.com | http://www.juliagartland.com