Made with sweet orange and maple and tart dried currants, this cake is the perfect blend of flavors, completed by a tahini-maple glaze.
This has been a whirlwind of a year and I am so excited to celebrate my birthday, and the beginning of a new year like this – I just published a book. Whoa! Check it out, it’s called Coseena.
If I could explain the path that has led me to today it would look like a windy back-country road, full of steep hills, switchbacks, set-backs, and poor visibility. All I have done is put one foot in front of the other. I took every day as a tiny hill, and climbed without too many expectations. Along the way I cooked like I have never cooked before and learned to accept that everything takes a really long time.
I have spent the past six months cooking, photographing, editing, designing, editing again, packaging, and shipping books. Yes, I am feeling accomplished, and excited, and happy, and proud, but above everything else I am feeling so, so grateful for the people that have helped me along the way. I have laughed and cried, worked too many hours and too many weekends. I have been excited, nervous, frustrated, angry, and overwhelmed. I sliced my way through thick and thin to get to this – a true testament of grit and perseverance.
I didn’t really know what I was doingor if I even really did it right, but today, at least I can say I did it. Coseena now belongs to the world.
To celebrate my birthday and my book, I am sharing a spanking new recipe for a spanking new website – a cake that is bittersweet and as complex as the journey that led me here
- ¼ cup, plus one teaspoon coconut oil
- 1 cup gluten-free rolled oats
- 1 ½ cups almond flour
- ½ teaspoon sea salt
- 1 tsp. baking soda
- 3 eggs
- ½ cup maple syrup
- 2 dates
- 1 teaspoon vanilla extract
- juice and zest of one orange
- ½ cup poppy seeds
- ½ cup dried currants
- 1 tablespoon maple sugar
- 2 tablespoons tahini
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 tablespoon poppy seeds to garnish
- Preheat oven to 350
- Your oven should be warming to 350 degrees Fahrenheit.
- Grease a loaf pan with 1 teaspoon of coconut oil. Line the loaf pan with a 10” wide sheet of parchment paper.
- Place gluten-free oats in a food processor, pulse until it resembles coarse flour. Transfer out of the food processor and into a separate bowl. Add almond flour, salt, and baking soda.
- Place ¼ cup of the coconut oil, eggs, maple syrup, dates, vanilla, and juice and zest of one orange into the bowl of a food processor. Pulse until well incorporated.
- Add dry ingredients into the food processor. Pulse until just well incorporated.
- Add poppy seeds and currants into batter. Pulse for just a few seconds, then transfer the batter into the prepared grease pan.
- Bake for 40 minutes. Test for doneness by inserting a sharp knife into the center of the bread. Bread is ready if knife comes out clean.
- Remove from the oven and let cool completely.
- In a small bowl whisk together maple sugar, tahini, water, and vanilla.
- Transfer bread into a serving plate. Drizzle glaze over the bread, then garnish with the poppy seeds.
- Serve warm or at room temperature.