Around The Farm and a Gingerbread Skillet Cake

March 29, 2014

Lately, it’s been feeling a lot more like Autumn on Transition Farm. The air, the soil, the need for a jumper in the morning before we start harvesting…

Summer abundance is lingering a little longer, as the cucumbers and beans continue to greet us. And though the melons are waving goodbye (what a thrill they were to pick and taste), I’m terribly excited about the pumpkins and onions that are stumbling into our CSA boxes. I’m saving the onions for special occasions, savouring their sweetness and giving thanks for this food, so tenderly grown and gathered. Indeed, my salad-loving self feels just fine about the prospect of stews and curries and roasted vegetable warmth in the coming months.

This gingerbread cake is a much-adored morning tea treat for the workers, baked with love by Robin, who always makes the time to prepare thoughtful and nourishing food for her family and farm friends. Robin has shared two recipes with us today, a wheat-free version and her standard cake.

Yes, lately on the farm it’s been feeling an awful lot like Autumn. And it’s just beautiful.

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Gingerbread Skillet Cake

From the Tassajara Bread Book

Ingredients
2 & 1/2 cups Sifted Unbleached Flour
1 & 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon ground Cloves
1 teaspoon powdered Mustard
1 teaspoon ground Cinnamon
1 teaspoon ground Ginger
1/2 cup Butter, unsalted
1 cup Molasses
1 large Egg
1 cup Hot Water

Method
1.  Preheat oven to 170 degrees Celsius. Sift together the flour, baking powder and salt.
2. Blend the soda and spices into the butter.
3. Gradually blend the molasses, followed by the egg.
4. Add the flour mixture with the hot water, alternating, beginning and ending with the flour and mixing thoroughly after each addition.
5. Turn into a buttered and floured 9-inch square pan, loaf pan or skillet and bake at 180 degrees Celsius for 45 minutes or until a toothpick comes out clean.
6. Serve with whipped cream and stewed apples or peach slices.

Wheatless Gingerbread Skillet Cake

Adapted from The Joy of Cooking

Ingredients
1 & 1/4 cups Brown Rice Flour
1 & 1/4 cups Corn Flour
1/2 teaspoon Salt
2 teaspoon Baking Soda
1/2 teaspoon ground Cloves
1 teaspoon powdered Mustard
1 teaspoon ground Cinnamon
1 teaspoon ground Ginger
1/2 cup Sugar
1/2 cup softened Butter
1 cup Molasses
1 cup Hot Water
2 well beaten Eggs

Method
1. Preheat oven to 170 degrees Celsius. Sift together the flours, baking soda, salt and spices – 6 times.
2. Mix together the sugar, molasses, softened butter and hot water.
3. Combine the flour, wet mixture and eggs and beat until well mixed.
4. Turn into a buttered and floured 9-inch square pan, loaf pan or skillet and bake at 170 degrees Celsius for 60 minutes or until a toothpick comes out clean.
6. Serve with whipped cream and stewed apples or peach slives.

Heidi xo

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14 Comments

  • Reply Elly March 29, 2014 at 1:29 pm

    Those carrots!! Beautiful!! I’ve just planted a heap of multicoloured carrot seeds in my veggie patch – fingers crossed they come out as gorgeous as yours! 🙂

    • Reply Heidi March 30, 2014 at 1:44 pm

      These are just stunning, aren’t they! x

  • Reply InTolerant Chef March 29, 2014 at 4:40 pm

    Such stunning produce indeed Heidi! I’ve never put mustard into my spice mix before, but I sure look forward to trying it 🙂 x

    • Reply Heidi March 30, 2014 at 1:44 pm

      It’s such a lovely addition x

  • Reply Hannah March 30, 2014 at 11:57 am

    I know that we’re still a fair few months out, but can I start putting together my list of hopeful recipes to be fed when I come stay at Heidi and Ben’s B&B next summer? xoxo

    • Reply Heidi March 30, 2014 at 1:46 pm

      You’re coming?!!!??!?!?! Please say this is true x

  • Reply Kitchen Diva March 30, 2014 at 4:40 pm

    What a beautiful post Heidi, thank you…now that Autumn is well & truly with us all those golden warming colours are everywhere, reflected by the depth of flavours in your recipes, I love gingerbread…

    • Reply Heidi March 31, 2014 at 3:02 pm

      Thank you so much, Melanie 🙂 & yes, so do I x

  • Reply Robin March 30, 2014 at 8:18 pm

    Gorgeous photos Heidi!! I love seeing the farm through someone else’s eyes! xx robin

    • Reply Heidi March 31, 2014 at 3:05 pm

      Thank you for the recipe, the cake, the inspiration, all of it x

  • Reply Mel April 1, 2014 at 2:59 pm

    Lovely post Heidi,
    I was wondering what the big golden pumpkin is? Reminds me of one called Musk de Provance? or something like that…? Yay Autumn, from kiwi heritage seed saving gardens to the gorgeous CSA you volunteer at!
    Please give my love to Robyn and Peter, from their winter WWOOFer Mel 🙂 xoxo

    • Reply Heidi April 1, 2014 at 4:07 pm

      Hi Mel, what a lovely comment! I have no idea what type of pumpkin that is, will have to ask. & I will definitely pass on your love 🙂 x

      • Reply Robin April 2, 2014 at 12:32 pm

        Yes, Mel, that is a ‘Musquee de Provence’! Cinderella coach pumpkins:) Robin – transition farm

  • Reply Carrot and Thyme Dip and some videos of the farm – Apples Under My Bed March 25, 2015 at 9:45 am

    […] My whole life changed when my friend Joey introduced me to Transition Farm 18 months ago. I met farmers Peter and Robin, and their bright, gorgeous family, and from November 2013 to July 2014 I farmed and learnt and put my hands in soil one day a week. Indeed I learnt how to grow vegetables, as I predicted, but it spread deeper than that. My knowledge of, and respect for, our health and the earth grew, and I discovered the power (and importance) of our ability as humans to make good choices for our bodies and the planet. Working in an environment of air and fertility and life left me brighter and more connected, connected to everything – everything good, everything I want to be connected to in my life. Including gingerbread skillet cake. […]

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