I never had it set out in my life that I'd one day try out the East coast. It just super naturally happened that the husband and I moved to Philadelphia for about a year. I learned a lot. I worked in the pork industry and it was fascinating. I hope to reflect on my experiences more in future posts as this cognitive content begins to metabolize a bit more.
The United States is so vast! As a born and raised Californian, I've become enamored with the state of Oregon (hence, marrying a native). Reflecting on my time in Pennsylvania, I realized my infinite love and allegiance to the West Coast. I love it all, particularly, Oregon. So, I'm happy to say, we're on our way back to Portland! I will be a full blown Oregonian in less than 3 days. Blazer hat, flannel, and thirst for good coffee all born ready for what's ahead.
Portland has been my first for so many things. One of those being hazelnut oil. The fresh hazelnut oil from Freddy Guys found at the Portland State Farmers Market did me in. Socks absolutely blown off. It's no where to be found in Pennsylvania but there is still such thing as hazelnut oil here. In honor of the return to the Promise Land (as my best friend Heather, a native Portlandian, calls it) I made this cake which hints Autumn (trying to embrace it), hazelnuts (Oregon!), and Greek yogurt (Heritage!). I baked it in a skillet because, yah, it screams lumberjack.
Whoa, Greek yogurt whipped cream! Why haven't I made this sooner? It's like some sort of luxurious tangy mousse. Pretty much two desserts in one if you count the cake. I can't wait to do more with it. Also, this cake is spiked with mahlepi - an enchanting spice used in Greek sweets baking. It's rich with amaretto undertones. It will make the entire house an enchanted one. If you don't have any mahlepi, just write my Aunt Mary a letter. Or use more almond extract or a shot of amaretto liquor.
Pear Hazelnut Oil Cake with Greek Yogurt Whipped Cream
1/2 cup AP flour
1/2 cup sprouted spelt flour or whole wheat flour (I used One Degree because they have incredible flour)
1 tsp salt
1 tsp baking soda
1/2 cup hazelnut oil
1/2 dark brown sugar
1 tsp mahlepi
1 tsp almond extract
3 pears, 2 cubed, one sliced for the top
Greek Yogurt Whipped Cream
1/2 pint whipping cream
7 oz Greek Yogurt (I used 2%, Fage is best!)
2 tablespoons sugar
- Preheat oven to 325 degrees F.
- Mix flours, salt and baking soda together until well incorporated.
- Blend oil, sugar, eggs mahlepi and almond extract together with beaters until smooth. Incorporate with dry mix, then fold in the diced pears.
- Pour into well greased skillet and top with sliced pears.
- Bake for about 40 minutes or until inserted toothpick comes out fairly clean.
- In the meantime, whip cream until thick but not stiff. Add sugar and whipped until stiff. Fold in Greek yogurt gently with a spatula until incorporated.
- Serve cake warm or cool with whipped cream (and coffee!).