Double Layered Pumpkin Cake with Stewed Fruit Almond Maple Filling
Little Lamb who made thee
Dost thou know who made thee
Gave thee life & bid thee feed.
By the stream & o’er the mead;
Gave thee clothing of delight,
Softest clothing wooly bright;
Gave thee such a tender voice,
Making all the vales rejoice!
Little Lamb who made thee
Dost thou know who made thee
Little Lamb I’ll tell thee,
Little Lamb I’ll tell thee!
He is called by thy name,
For he calls himself a Lamb:
He is meek & he is mild,
He became a little child:
I a child & thou a lamb,
We are called by his name.
Little Lamb God bless thee.
Little Lamb God bless thee.
The professor I cook and care for read this poem over and over with sheer delight as we sit in his 7th story ‘treehouse’, watching hummingbirds dart to and fro. That pure innocence, vibrance, and well intent of an eager child. Through my years of practicing yoga and meditation, the professor is endearing yet another quality of ‘sitting’. We simply sit. His favorite condition is that of ‘quietude’, he says.
“Not many people are comfortable with that condition”, he follows up.
“People think you’re odd. Somehow, not quite with it.”
Yet in our treehouse, he sits for hours, exploring the depths and ponderings of his wise mind in a 90 year old body. He repeats many stories and thoughts throughout the day. In this repetition, I somehow have come to believe that I need to hear it again. There is still something there for me to learn.I’ve learned through old students of his what an influential teacher he was during his career. As a professor of Philosophy and Religious Studies, as he would enter the room to teach his full classes you could hear a pin drop supposedly, everyone waiting in silence for this wise soul to begin his teachings, his true teachings. He taught a class just on the Feminine alone, and alongside, on the Masculine.
This week we discussed India. He spent 4 months there earlier in his life. He spoke of the Ganges and it’s powerful Presence. “Presence” is the word he most likes to use parallel to God. We discussed why and the nature of inclusivity and exclusivity and its power within words.
“I was simply stunned by how clear the water was. Even though there has been so much dumped in it over time, it’s crystal clear. I scooped up water in my hand and simply contemplated it, meditated upon it, and couldn’t believe how clear it was. Oh boy that river, has a very powerful Presence. Very powerful.” he said as he held his fragile hand in front of his chest, palm carved like a bowl. Since he’s been such a profound teacher to so many, I then asked him if he has ever had a teacher.
“No, I’ve never had a teacher.” he said. “Did you want one?” I asked.
“No, not particularly. See, my notion is, most teachers are utterly dreadful at teaching. They don’t know how to teach” he said. I had no argumentative qualms about that. I understood and felt grateful to the true teachers I have received. He continued on about India.
“Though I was surprised that I didn’t find a Guru in India. I was disappointed. I was hoping to find someone that would be worth listening to.”
The way he stated that lends understanding to the strength and conviction in his defined nature. His desire in finding a ‘Guru’, had nothing to do, at least consciously, with belonging or fitting in. It said nothing of being incomplete or lost and confused. He was hoping to find someone ‘worth listening to’. It’s inspiring.
So, as we live, for feed our memories, we feed our stories. The stories that hold the lifeline of our passions, dreams, and perceived failures. We feed them with thoughts. We feed them with reflections. We feed them with choices. Life marries the Earth’s children for a delicate ball of joy, celebration, and human inquiry. In what ways does the food we eat support this notion? What tantalizing tastes and smells come galloping in, looking for a nourished playground in which to be received?
The autumn enjoyments of warmth and spices near never get old for me. Cinnamon, clove, cardamom, and nutmeg waft through the kitchen, naturally clearing the air of any cobwebs leftover from summer. Almond flour grounds our bodies, providing comfort in its sustenance. So, please do, for your Thanksgiving feasts, or any night of delight, try this double layered gluten free pumpkin spiced cake. It’s worth celebrating with those you love, or with that favorite fork!
Let me know what you think. I spent an afternoon making this a la Roost inspiration before gathering with friends to watch the Presidential election returns. The cake at least calmed any hesitancies as we awaited news of our country’s future.
Recipe:
2 1/3 cup almond flour
1/2 tsp sea salt
1/2 tsp baking soda
2 1/2 tsp cinnamon
1/2 tsp cardamom
1 1/2 tsp nutmeg
1 1/2 tsp allspice
1 tsp ground ginger
4 eggs
1 cup puréed pumpkin
1/2 cup maple syrup (Grade B has more minerals)
1/2 cup ghee
Preheat oven to 350 degrees and grease 2 round cake pans. Mix the dry ingredients in a medium sized mixing bowl. Then mix the wet ingredients separately. Add the wet ingredients to the dry. You can blend the batter if you would like, it creates a very smooth consistency. Bake for 20 minutes.
Filling:
Stewed fruit:
2 organic ripe Bosc pears, cored and chopped
1 organic green apple, cored and chopped
Heat 1 T or so of ghee in a sauce pan. Add 1/2 tsp of cinnamon, cardamom, nutmeg, ginger, or any sweet warming spices you desire. Let the spices infuse into the oil for 1-3 minutes, making sure not to burn your spices! Add your pears and apple and continue cooking on low-medium heat. Add more oil if needed. Cook until soft and tender, about 10-15 minutes. Set aside.
Almond maple filling & glaze:
1/4 cup ghee
1/4 cup almond butter
3 T maple syrup
1 T cinnamon
Heat ghee on a saucepan until just melted. Remove from heat and whisk in the remaining ingredients. Set aside and allow the filling to cool and thicken. You may place it in the fridge but more than 15-20 minutes will start to harden it.
Once your cakes are out of the oven, let them cool. Then apply a layer of the filling with a layer of stewed fruit stacked on top. Be careful not to use too much in the filling so you have enough for the icing and perimeters of the cake. You can also mix the fruit with the glaze if you’d like and apply all at once. I like doing it separately because then I can arrange the fruit in a beautiful pattern on top! Then place your second cake on top of the first and coat the entire cake with the icing.
Enjoy with the sumptuous reckoning that you are the culmination of all of Earth’s rich, sweet, and blossoming spices. You are the opening to a new way.
Lots of Love for a Happy Thanksgiving holiday spent with humble appreciation and authentic feasting~
