2 cups flour 2 tsp baking powder ½ cup nut flour ½ tsp ground cinnamon ½ tsp ground nutmeg or mace 1-2 oranges or clementines or tangerines 12 Tbsp butter 1 cup sugar 2 eggs 1 cup plain yogurt 3 Tbsp melted butter 1/3 cup brown sugar 1 ¼ cup grated apple

Preheat the oven to 350° F.

In a medium bowl, stir together the flour, baking powder, nut flour, cinnamon, and nutmeg/mace.

Peel the oranges and manually remove the pith and seeds. Blend the orange flesh in a food processor to create a thick pulp, it doesn't have to be totally liquefied. You need to get 2/3 cup of orange pulp.

In a large bowl, cut the butter into the sugar, then beat them until they are creamed together. One ingredient at a time, beat in the eggs, yogurt, and orange pulp.

Spray the bottom and sides of a large cake pan. In the bottom of the pan, spread the melted butter, then evenly sprinkle the brown sugar, then evenly spread the grated apple.

Gently stir the dry ingredients into the wet ingredients. Spread the batter evenly over the apples. Bake for 45-55 minutes or until the cake tests done.

Let the cake cool until it has shrunk away from the edges of the pan, then turn out up-side down onto a serving tray.

#apple #bakingpowder #brownsugar #butter #cake #cinnamon #dessert #fairyfeast #mace #nutflour #nutmeg #orange #sugar #vegetarian #wheatflour #yogurt

½ cup cream ½ cup butter 6 Tbsp honey ½ tsp ground nutmeg ¼ tsp ground mace 1 Tbsp caraway seeds 3 eggs ¼ cup fruit juice 2 cups flour 1 tsp baking powder ¼ cup raspberries

Put the cream in a small pan over med-high heat. Stir it every 1-2 minutes. Remove from heat when it reaches a boil, turn the heat to med-low, and return the cream to heat. Stir gently but constantly until it scrapes clean from the bottom of the pan and is thickened—about 15 minutes from the start. Remove from heat and let cool.

Preheat oven to 350° F.

Cream together the butter, honey, and cream. Stir in the spices and seeds. Add the eggs and cordial, beating to combine. Gently break the raspberries into several pieces, and coat them all with flour. Add the 2 cups flour gradually to the batter, mixing it in completely before adding more. Add the baking powder with the flour. Then gently stir in the raspberries. The batter will be very thick.

Line a bread pan with buttered baking paper. Pour in the batter and spread to smooth. Bake it for 1 hour, or until a toothpick comes out clean.

#bakingpowder #butter #cake #caraway #cream #dessert #egg #fruitjuice #honey #mace #nutmeg #raspberry #vegetarian #wheatflour

(Medieval-inspired. Medieval-probable.)

Use a 9” deep dish pie tin. You also want a meat thermometer.

Pie crust:

¾ cup butter 2 cups whole wheat pastry flour or semola flour ½ cup water ¼ tsp salt beaten egg whites

Filling:

2 Tbsp honey ½ cup dried fruits, minced (such as raisins, blueberries, prunes, cherries) 1 Tbsp ground cinnamon 3 egg yolks 2 Tbsp minced nuts 1 cup carrots, finely chopped ¾ cup fennel bulb, finely chopped 2 cups chicken, cut into about 1” cubes ½ tsp salt ½ tsp pepper 1 tsp thyme ½ tsp mace

Crust: Cut the butter into the flour until it is crumbly and there is no more dry powder. Dissolve the salt in the water, and stir into the flour to make a soft dough. Knead it a bit to get it all together. Form a ball, wrap in plastic wrap, and place in fridge to chill until hard.

Mix the chicken pieces, salt, pepper, thyme, and mace. Set aside, let chill.

Stir together the rest of the filling ingredients.

When the crust dough is hard, divide it in half. Place a piece of waxed paper on the counter, and sprinkle with flour. Roll out half the dough to a circle big enough to fit in the pie tin. It should be somewhat thick crust. Place the tin upside-down on the dough, and flip it over with the dough and waxed paper to get the dough inside. Remove the waxed paper and press the dough down into the tin.

Around this time, set the oven to preheat to 350° F.

Stir the chicken mix into the rest of the filling. Spread the filling into the pie tin.

Roll out the rest of the crust in the same way, using the waxed paper to lift it and place it on the top of the pie. Trim the edge of the crust and pinch the top and bottom together.

Brush the beaten egg whites onto the crust. Make a cool design on the top crust with the remaining dough! Make sure there are some cuts in the top crust. Brush the design with egg whites as well.

Bake for about 1 hour, until the internal temperature reaches or exceeds 165° F.

#blueberry #butter #carrot #cherry #chicken #cinnamon #driedfruit #eggwhite #eggyolk #fairyfeast #fennel #historical #honey #mace #main #nuts #pepper #pie #prune #raisin #salt #semola #thyme #wheatflour

Crust: 1 cup flour 6 Tbsp butter ¼ cup water

Filling: 2 lbs. apples ½ cup dried fruits (this time I used prunes, raisins, dried cherries, dried blueberries, crystallized ginger) ½ cup sugar ¼ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground mace ¼ tsp salt 1/8 tsp ground cloves pinch of saffron powder (optional)

Cut the butter into the flour until it is crumbly and there are no more large chunks of butter. Stir the water into the flour. Knead it a little bit to make a dough, using flour if necessary to keep from sticking. Roll it thin and place in a 9” pie or tart dish. Chill until ready to use.

Preheat oven to 375° F. Core the apples and chop them into small pieces. Mince the dried fruits. Combine the apples and dried fruits with the spices and sugar, stirring to coat. Place into the tart crust.

Cover with aluminum foil and bake for 45 minutes, removing the foil toward the end of baking time.

#apple #blueberry #butter #candiedginger #cherry #cinnamon #clove #cobbler #dessert #driedfruit #mace #nutmeg #prune #raisin #saffron #salt #sugar #vegetarian #wheatflour

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