“I want to be famous to shuffling men
who smile while crossing streets,
sticky children in grocery lines,
famous as the one who smiled back.
I want to be famous in the way a pulley is famous,
or a buttonhole, not because it did anything spectacular,
but because it never forgot what it could do.”
— from “Famous,” by Naomi Shihab Nye
Things famous to me lately:
— The notecard I finally took off our fridge and for the perfect words inside, “a mother you’ll always be.”
— The man who took a break today in the middle of his afternoon work schedule to pray with me on the sofa
— This talk about shame and its perfect timing a few weeks ago
— THIS BOOK
— The gluten-free almond butter cake we’ve been eating lately, with its caramelized edges and wonderful almond flavor. It is both light and dense, not heavy but yet super filling. Fresh out of the oven, I told Tim it tasted “healthy,” but by the second day I couldn’t stop myself from eating more than one slice for breakfast.
Gluten-Free Almond Butter Cake
Adapted from the gluten-free almond cake we made a few Septembers ago, because I was telling Tim about an almond butter cake my friend Mrs. Newman used to make (and I used to looooooove) and this one reminds me a little of it. Here, we add a few different flours we had on had and the added step of placing almonds in the pan better batter, but the result is something special.
- 1/2 cup sliced almonds
- 1 cup (132g) cashew meal
- 1/2 cup (60g) almond meal
- 1/4 cup (34g) buckwheat flour
- 1/4 cup (40g) millet flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks unsalted butter, room temperature
- 3/4 cup honey
- 3 eggs
- 1 egg white
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Preheat the oven to 350° and grease a 9" cake pan. Toss sliced almonds on top, distributing as evenly as you can. In a medium bowl, combine cashew meal, almond meal, buckwheat flour, millet flour, baking powder and salt.
In a large bowl, cream together the butter and honey. Add eggs, one at a time, mixing after each combination. Mix in water and extracts. Pour batter into prepared cake pan, and bake for 30 minutes, until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes, then run a butter knife around the edges and turn it out onto a plate.