oat bran and yogurt teacakes

Oat bran yogurt teacakes


I've had an amazing time in Charleston, it was everything I expected and so much more. The people are friendly, the city is historic and beautiful, and the food delicious. The beaches are clean and the water warm enough to swim in, I could not have been happier. This trip turned out to be a perfect summer holiday, there are several great places to eat at, some new and some old with each offering a distinct and fun menu. Some of my favorite places on the trip were Butcher and Bee, Saffron and Sermet's. Downtown.
Even as an adult, I still love fireworks and the spectacular show at Charleston did not disappoint. From the city's aquarium, we had an amazing view of the colorful display of lights that filled up the dark skies. Here are some of the photographs of the dazzling fireworks that for some reason always remind me of supernovas and comets.

Fireworks 2
Fireworks
Fireworks and teacake

I have an obsession with all things concerning yogurt, I eat yogurt daily and use it often in cooking. I drink it after my daily workouts in shakes and smoothies as my protein source. A few months ago, I posted a recipe on using Siggi's filmjólk to prepare a saffron and almond drink, over time I got adventurous and started to incorporate this Icelandic drink into several different recipes at home. One reason why I consume and use Siggi's dairy products is because of their company's commitment to using sustainable and eco-friendly practices and the taste is wonderfully tangy. The versatility of their dairy products makes it a useful ingredient to have on hand and just as it did in these oat bran teacakes. These teacakes are delightful and beyond tea or dessert are also great to eat at breakfast. Besides the Icelandic yogurt, there's healthy and delicious oat bran, ground almond meal (with the husk/skin), and some whole-wheat pastry flour. To make it a little more adult (which is completely optional), I added in some reduced red wine for color and created a few swirls. If you do skip the red wine, then skip step#2 and the swirling portion in step#5. 

Lemon Zesting

I can't believe how time flies, this month marks the second year of my blog. When I first began A Brown Table, I wondered if I could keep up with a weekly schedule and the demands of maintaining an active blog. That part is still hard and finding a balance between life and blogging can sometimes be challenging. So much has changed too with this blog, I learned a little bit of CSS, HTML and photography over time and incorporated new ideas and styles with every post. I've made mistakes on this journey and learned from them but every upcoming post makes me excited to share my food, photographs and stories with you. I do hope that you have enjoyed them along the way.

What would a blog birthday be without free gifts and the folks at Siggi's were extremely kind to sponsor a giveaway to celebrate the wonderful two years. The rules for this contest are simple, all you need to do is leave a comment below this post on how you would use Siggi's and visit the Facebook pages and click the like buttons for both A Brown Table and Siggi's. I will randomly select five winners who will receive a free bottle of filmjólk and 4 cups of skyr, via the Rafflecopter widget below (so please sign up through the widget). This contest is only open to residents in the United States (due to shipping reasons, sorry). This contest will run through July 17th and the five winners will have 48 hours to respond, otherwise I will have to select someone else. So hurry up and enter to win and try some delicious Icelandic filmjólk and skyrr from the  folks at Siggi's! Please share this with your friends on Twitter and/or Pinterest!

oat bran and yogurt teacakes

yields: 6 mini bundt cakes

ingredients

2 cups red wine (optional)
1 stick butter, chopped at room temperature
3/4 cup brown sugar
2 large eggs
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup oat bran
1 cup whole-wheat pastry flour
1/2 cup almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup unflavored plain non-fat Siggis' filmjólk
neutral cooking oil spray

1. Preheat the oven to 350F and set a wire rack at mid level height.
2. Reduce the wine to 1/4 cup in a thick bottom saucepan on a medium flame. Stir occasionally to prevent burning. Remove and keep aside to cool.
3. Fix the paddle attachment to a stand mixer and cream the butter and sugar on medium speed for about 5 minutes. Add the eggs one at a time and beat on medium speed until light and fluffy. Add the lemon extract and lemon zest to the batter and beat for another minute. 
4. In a separate large mixing bowl, whisk the oat bran, flour, almond meal, baking powder, and baking soda. Add half of the flour mix to the batter and mix for a minute until combined. Pour the filmjólk into the batter with the rest of the flour mix and beat until completely combined.
5. Spray and grease six mini bundt pans with the cooking oil spray. Divide the batter equally among the pans. Add a teaspoon of the reduced wine on top of the batter and each pan and with a clean skewer stir the wine a little in the batter to create random swirl patterns. Place the bundt pans on a baking tray about an inch from each other. Bake the cakes in the preheated oven on the wire rack for 30 minutes until a skewer or knife comes out clean from the center.  Remove the pans and flip the onto a clean plate and allow the cakes to cool inside the bundt pans. After 10 minutes, tap the individual pans carefully to release the cakes. Transfer the cakes to a wire rack to cool to room temperature completely before serving.

Disclaimer: I did not receive any financial compensation for this product, all opinions stated here are my own.

THIS CONTEST HAS OFFICIALLY ENDED
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cardamom and saffron olive oil pound cake

Cardamom and Saffron Olive Oil Pound Cake

Happy belated Easter everyone and I hope y'all had a good long holiday weekend. Instead of hosting an  Easter Sunday brunch I chose to host a dinner for the premiere of the third season of my favorite book/tv show Game of Thrones. Needless to say, there was plenty of food to represent the seven kingdoms though I might have overestimated on the amount of food this time. Still, leftovers are great because you get a couple of days off from cooking during the week and I am using the extra time to catch up with reading or any other activity that has been in desperate need of my attention. 

Eggs

I baked an olive oil pound cake for the dinner along with a few other desserts. This is a very simple cake recipe, the cake crumb is moist while the texture is light and airy. That is exactly the way I like my slice of pound cake, of course with a hot cup of tea or coffee. Pound cakes are what I think of when people say a rustic everyday cake or dessert. Though they were originally invented to clean up the pantry (equal quantities of flour, eggs, and sugar; hence the name "pound") they have come a long way and have become a lot more interesting. 

Olive oil and Eggs

I find olive oil pound cakes to be a little more fascinating than the butter based versions because the oil affords a lot more flexibility if you want to get adventurous with flavors. It's a good and heavenly marriage of flavors! A little bit of an herb or a spice seasoning can go a long way with olive oil and this remains true for most olive oil based cakes. This cake also has a slight nutty flavor from ground almond meal and uses skim milk (you can go with whole milk, if you prefer) This version of the pound cake, also uses a sprinkling of freshly ground green cardamom pod seeds and a pinch of saffron strands. The light fragrance of the freshly ground cardamom brings a sweet flavor to the cake while the saffron brightens the color of the yolks in the cake. What could be more wonderful than something so simple and delicious for an everyday cake. Of course you can skip the cardamom and saffron and add your own flavors. Feel free to experiment with other combinations, I've made this cake before with sage/rosemary and crystallized ginger bits just like my cookies.

Cracked Egg and Pound Cake1
Cooling Pound Cake

cardamom and saffron olive oil pound cake

servings : 2 cake loaves, about 20 slices

ingredients

a little olive oil for greasing loaf pans
2 1/2 cups of all-purpose flour
1/2 cup almond meal
2 teaspoons baking soda
2 cups sugar
1/4 teaspoon salt
1 cup extra virgin olive oil
1/2 teaspoon freshly ground green cardamom seeds
a pinch of saffron
5 cold large eggs
1 cup low-fat or skim milk
2 tablespoons sugar for sprinkling on the surface of the cake

1. Preheat the oven to 350F. Line two loaf pans with parchment paper and then grease with a little olive oil. 
2. Sift the flour, almond meal, and baking soda. Return any bits of almond meal that might remain in the sieve back to the flour mix. 
3. In a stand mixer, attach the paddle and beat the sugar, salt, olive oil, cardamom and saffron in the mixing bowl until smooth. This should take about 3-5 minutes. Beat in the eggs, one at a time, until the entire batter becomes creamy and light yellow in color. 
4. Add half of the flour mixture to the batter and beat until completely blended. Pour in the milk and the rest of the flour mix and beat until completely blended. 
5. Pour and divide the batter into the two prepared loaf pans. Bake for about 35-40 minutes or until the centers are firm or until a bamboo skewer or knife comes out clean from the center. Sprinkle the extra sugar on the top surface of each cake and put the tins back in the oven for another 5 minutes. Remove the cakes from the oven and allow to cool for 10 minutes in their pans. Slide a knife around the edges of the cake to release it and transfer it to a wire rack to cool. Slice the cakes with a sharp serrated knife at room temperature.