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by Heather Harris Brady
Saskatoon berries are native to the north-northwestern part of the US and Canada, but they are starting to find their way across other temperate areas of the country. Our first u-pick farm opened about three years ago. Saskatoon berries are also called serviceberries, pigeon berries and western juneberries. A major ingredient in pemmican, they are somewhat blueberry-like but more substantial.
A candidate for the next superfruit, they are high in fiber, manganese and riboflavin. They are also, coincidentally, quite tasty. In this cake I’ve paired them with lemon, fresh ginger and tart lemon glaze. If saskatoon berries are not available in your area, you could sub in any smallish tartish berry like raspberries, blackberries or even cranberries I suppose as long as you adjust the sugar accordingly. As you will see I stirred this all up in the saucepan because if I get a chance to not a wash a dish I take it.
Lemon Ginger Cake with Saskatoon Berries, Makes one 8″ square cake
- 1 stick butter, melted
- 1 T. fresh ground ginger
- Zest of one lemon
- 2/3 c. sugar
- 1/2 c. quick-cooking oatmeal
- 2 eggs
- 2 t. baking powder
- 1/3 c. greek yogurt
- 3/4 c. milk
- 1 t. vanilla
- 2 c. unbleached all-purpose flour
- Juice of one lemon
- 2 c. powdered sugar
Combine the butter, sugar, lemon zest and ginger. Preheat the oven to 350.
Stir in the oatmeal and baking powder, then the eggs and vanilla.
Combine the yogurt and milk, measure the flour and set it aside. Alternate adding the milk and the flour in 1 cup increments, stirring well after each addition. You should have a thick, creamy batter.
Carefully fold in the saskatoon berries with a spatula.
Spread the batter into a greased 8″ square baking pan.
Bake for 30-35 minutes, until the center is firm and the top is golden brown.
Stir together the lemon juice and powdered sugar, add more sugar if necessary to get a thick glaze. (Sorry about the spoon, I was chasing daylight.)
Spread the glaze on the warm cake. It will spread out and make little pools along the edge. They’re a reward for people who take the corner pieces.
This cake is moist, fluffy and delicious. If your house is warm this time of the year you may want to refrigerate it. It’s fine to leave it out at 70 or below.
It also cuts into neat, pretty squares.
One year ago: Mustard Roasted Potatoes and Strawberry Salad
by Heather Harris-Brady
Sorry I missed the weekend’s post kids, we have a computer virus issue going on!
It’s a sad fact that my life has reached the point where eating cake everyday has progressed from merely ill-advised to a very Bad Idea. In light of that condition, I have to trick myself with other cake-like things – like these ginger carrot muffins. They have nearly all the ingredients of a carrot cake, but all of the healthy fixin’s you can pack in a muffin. Try not to be jealous of my awesome manicure.
Carrot cake was pretty popular when I did wedding cakes, and it’s always been a favorite of mine. You can either precook the carrots or grate them. I also added some coconut flakes and chopped walnuts.
Fresh Ginger Carrot Muffins (Double batch of 18 muffins)
1-1/3 c. cooked, roughly mashed carrots
3/4 c. olive oil
2 whole eggs
2 egg whites
3/4 c. brown sugar
1/3 c. white sugar
1 T. molasses
2 T. fresh ginger, grated (I know it sounds like a lot, but it gives a nice kick.)
1/2 c. milled golden flax seed
1/2 c. coconut flakes
1/2 c. chopped walnuts or pecans
1/3 c. wheat germ
1-1/2 c. unbleached white flour
1 c. spelt flour
1 t. baking powder
1 t. baking soda
1/2 batch 1-2-3-4 Streusel if desired
Combine all of the wet ingredients in a bowl and mix well. Preheat the oven to 350.
Add the dry ingredients and stir until just combined.
Scoop the mixture into greased muffin cups. Top with streusel if you’re using it.
Bake for 15-20 minutes, until browned.
These are delicious warm on their own with butter, but they would be awesome with some pineapple cream cheese too. Wrap them lightly, they will stay nice and moist for five days.