It’s that time of year when the gardens are bursting and farmer’s markets are in full swing. Perfect time to paint ripe just picked fruits.
Apricot on Cloth
I ordered some black walnuts online from Hammon’s in Missouri. If you have not tried black walnuts, they are a flavor that really reminds me of my childhood here in the Midwest USA. Black walnuts have a strong bitter and wild taste compared to the sweet and mild English walnut.
I have been scouring cookbooks for recipes using black walnuts. I found this cake recipe in my King Arthur Flour 200th Anniversary Cookbook and adjusted it in a few ways. First, it’s supposed to be mixed in the baking pan. But I just mixed it in a separate bowl. Second, I exchanged the English walnuts for black walnuts. Also, I replaced the vegetable oil with melted butter. I don’t like using vegetable oil very often. I just feel butter tastes better and is better for you. Also, when I made it, I used 100% whole wheat flour. But the recipe calls for one part white and two parts wheat flour and I’ll keep the recipe like that. A real interesting thing about this cake is it doesn’t have eggs in it. It’s the acid and baking powder that makes this cake rise. It’s really moist and delicious. Just make sure to refrigerate after it cools because black walnuts can go rancid quickly.
Just in time for my country’s birthday!