by MELISSA GORDON
Why on earth would anyone in their right mind (let alone the Green Grocer of all people!) be sharing a cake recipe when we’re all still recovering from the sugar hysteria of Halloween?
Because it’s darn good, that’s why!
And if you don’t like it, have the Goddess Bowl instead!
Italian Pear Cake
Total Time: 90 minutes; 25 minutes active
• 3 pears, divided
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons fresh lemon zest
• 3/4 cup plus 3 tablespoons sugar, divided
• 3 large eggs
• 1 cup mascarpone, room temperature
• 2 tablespoons olive oil
Heat oven to 350°F. Lightly grease and flour a 10-inch springform pan. Peel the pears; chop one into small pieces for the batter, and slice the other two in lengthwise slices and reserve.
In a medium bowl, combine the flour, baking powder, baking soda and salt and stir to mix, then add lemon zest. Reserve.
In a large bowl with an electric mixer, combine the sugar and eggs and beat for two minutes. When the eggs are light yellow and frothy, add the mascarpone and olive oil and beat until smooth. Use a spatula to fold the flour mixture into the egg mixture, being careful not to over-stir. Fold in the chopped pears.
Spread the batter in the spring form pan and smooth the top. Arrange the pear slices in a pinwheel design on top of the cake, and sprinkle with the remaining three tablespoons sugar. Bake for 55-60 minutes, until a toothpick inserted in the center of the cake comes out with only moist crumbs attached. Cool on a rack, then run a paring knife around the edges of the cake and remove the springform rim. Serve immediately, or store, tightly wrapped, for up to three days at room temperature.
Total Time: 25 minutes; 15 minutes active
• 1 cup dry quinoa or bulgur
• 1 1/2 cups plus 1 tablespoon water, divided
• 1/4 cup tahini
• 1 tablespoon cider vinegar
• 1 tablespoon sriracha sauce
• 1 tablespoon tamari sauce plus 1 teaspoon, divided
• 1 tablespoon honey
• 1/2 cup raw unsalted pumpkin seeds
• 1 bunch Tuscan kale, thinly sliced
• 2 large carrots, shredded
• 2 medium avocados, halved and pitted
1. Cook the quinoa or bulgur: In a small pot, bring 1 1/2 cups water to a boil, then add the grain. Return to a boil, and if using quinoa, reduce the heat to low and cook for 14 minutes, covered. For bulgur, bring to a boil for one minute, then cover and let stand for 15 minutes. Fluff the finished grain with a fork.
2. While the grain cooks, place the tahini, cider vinegar, one tablespoon each tamari, honey, Sriracha sauce and water in a small bowl and stir with a fork until smooth. Add a bit more water if the dressing is too thick.
3. Place the pumpkin seeds in a small sauté pan and swirl over medium-high heat. When they begin to pop and become fragrant, stir in the tamari. The tamari will coat the seeds and the pan will be dry. Transfer to a bowl to cool.
4. Place a quarter of the cooked grains in each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains, then slice the avocado halves in the skin and carefully scoop them out with a spoon. Fan half an avocado over each bowl. Top with sauce and pumpkin seeds.
As with any bowls, substitute different grains or noodles for the base, and customize with your favorite (or your leftover) cooked or shredded veggies, proteins or sauces.