Summer Cake

apricot and raspberry cake - trust in kim

If speed of consumption is any indication, then this cake is a favourite – it disappeared in 5 minutes flat at the potluck I brought it to this afternoon.  And I can see why (although I didn’t get to try it) – a light almond cake with apricots and raspberries; how could that not be good? Perfect served still warm from the oven, and might even be nice with a little vanilla ice cream.
I found the recipe on lottieanddoof, and the original recipe comes from Ripe by Nigel Slater, which I am now going to have to get my hands on.

What you need:

  • 3/4 cup butter, room temperature
  • 1 cup minus 2 tablespoons granulated sugar
  • 2 eggs
  • 1 & 1/3 cup self-rising flour (see below for a method if you don’t have any)
  • 1 scant cup ground almonds (almond meal)
  • 2 tablespoons milk
  • 4 or 5 ripe apricots (2 peaches might be nice too)
  • 1 to 1 & 1/2 cups  raspberries

If you have no self-raising flour you could do this, which is what I did, with success:

  • measure 1 & 1/3 cups of all-purpose flour and take out 2 & 1/2 teaspoons
  • add 1 & 1/2 teaspoons baking powder
  • add 1/2 teaspoon salt

What you do:

  1. Line a 8-inch/20 cm springform pan with parchment paper.
  2. Preheat the oven to 350 F.
  3. Halve and seed the apricots and chop them into bite-sized pieces.
  4. Cream the butter, then add the sugar and beat until light and fluffy.
  5. Add the eggs one at a time and beat well.
  6. Combine the flour and ground almonds, then add 1/3 of it to the batter, mixing until just about combined, and do this twice more with the rest of the flour/almonds.  Add the milk and mix briefly, just until combined.
  7. Gently fold in the fruit.  I folded in the apricots and put the raspberries on top, but I think it might look prettier if there are raspberries mixed in.
  8. Pour the batter into the prepared pan and smooth the top down a little.  Bake for 1 hour to 1 hour 10 minutes, testing for doneness with a toothpick – if any batter sticks to it, put it back in the oven for a few more minutes.
  9. Let the cake cool for about 10 minutes, then run a sharp knife around the edge before removing the ring.  Stand back and watch it disappear.  This one is probably best the day it is baked.


a cake for midsummer - trust in kim

Almond Goji Cacao Chip Cookies

trust in kim - almond goji cacao chip cookies

These are raw, gluten-free, lactose-free, and Awesome! My friend Lance made some for me a while back, and I loved them so much that I had to ask for the recipe.  It’s from a raw foods cookbook by Ani Phyo. They are super easy to make, and will keep in the fridge or freezer for a long time.  They are great for a snack on the road or trail, and my boyfriend likes them crumbled on some yogurt and fruit for breakfast.

What you need:

1/2 cup almond butter

3 tablespoons agave syrup

3 tablespoons vanilla

1/4 teaspoon salt

1 & 1/2 cups ground almonds

1/4 cup cacao nibs

1/4 cup dried goji berries

What you do:

1. Combine the almond butter, agave, vanilla and salt in a large bowl.

2. Stir in the ground almonds, cacao nibs and goji berries.

3. Form into small balls, about 1 tablespoon each, with your hands.  Place them on parchment paper and flatten them a little.

Store in the fridge in an airtight container, or put some in the freezer to keep for longer.

trust in kim - almond goji cacao cookies

Plum, Chocolate and Frangipane Pie

This pie is heavenly!  Chocolate, almonds and plums work together beautifully.  I found it on and knew right away I needed to try it.  I brought it to a potluck and forgot to take a picture of the finished product!  So here’s an image of it before it went into the oven.

What you need:

1 pie crust (click here for a patee sucree crust recipe-makes enough for 2 crusts)

10-12 small prune plums

4 ounces dark chocolate, shaved

1/2 cup ground almonds

1/2 cup sugar

2 eggs

2 teaspoons vanilla

3/4 cup whipping cream

2 tablespoons Turbinado or white sugar

What you do:

1.  Preheat the oven to 400F.

2.  To make the frangipane, combine ground almonds, one egg, sugar and one teaspoon of vanilla.  Set aside.

3.  For the custard, combine the remaining egg, vanilla and whipping cream.

4.  Roll out your pastry until it about 3 mm thick.  If you use the rolling pin to put it into place it won’t stretch – stretched pastry tends to shrink back to its original size when baking.  Cut excess pastry off.

5.  Put shaved chocolate into the pie shell, then place the frangipane over top.

6.  Arrange cut plums over the frangipane, then pour the custard over top.  Sprinkle on the Turbinado or white sugar.

7.  Place the pie plate on a baking sheet, then bake for 10 minutes.  Lower the heat to 350F and bake for about 45 minutes, or until it is set and golden.

8.  Cool completely before serving, then enjoy the decadence!

Nut Crusted Portobello Mushroom Appetizer

These mushrooms are full of flavour!

What you need:

2 portobello mushrooms

1/2 cup ground almonds

2 tablespoons grated parmesan



1 egg

olive oil

What you do:

1.  Place ground almonds, cheese, salt and pepper in a bowl.  In another bowl, crack the egg and beat it up a little.

2.  Remove the stems and clean mushrooms with a damp cloth – if you clean them in water they will absorb too much water.  Cut the mushrooms into strips, a few centimetres wide.

3.  Coat each mushroom strip in egg, then the almond mixture.

4.  Heat a frying pan on medium heat, then add a little olive oil.  When the oil is hot, add the mushrooms.  They should not be overlapping.  Cook on each side for a few minutes, until they become golden on all sides.

5.  Serve them on their own, or with a bit of mayo on the side.