A cake can be a meditation, each slice a chance to savor the here-and-now. If made with care, each bite passes without judgment, eyes close, stresses escape, and gravity feels lifted for but a moment. Just as you acknowledge the light in others through meditation, a cake is a testament to many hands and contributors. After all, as Carl Sagan said, “If you wish to make an apple pie from scratch, you must first invent the universe.”
This cake was a man who spoke very little English, his reserve offset by his immense talent. He peeled limes into fire-breathing dragons, twisted fish into floral arrangements and carved beets into beautiful roses. He obsessed over granules of rice and valued the spacing between sushi. I watched his mastery in awe. In urban terms, game recognize game, but in the world of creatives, my neuroses is humbled by your neuroses, and I applaud your details! Less catchy, but it’s equally an ovation!
This cake was the Urban Farmer, his mother and his grandfather before him. They taught the him to gently respect nature, believe in nature, fight for nature, and in the end, reap her rewards. Her zucchinis continued to appear under his tutelage, as if by magic, under broad leaves that could transport the imaginative mind to island vacations. Her beets merited gallery time, with mesmerizing patterns of burgundies and whites circling like aging trees. And her mint…! Her mint runneth over!
This cake was a gathering. It was a celebration of the new guard of hands that work the land and restore value to the foods we eat. It was a celebration of edible weeds and fresh pickings. This cake was a campfire, warming the prematurely cool evening. It was laughter. It was sparks in the night sky. It was time savored.
These are the benefits of the “slow foods” as they are called – the foods with integrity and time amongst the ingredient lists. These foods are not “cheat foods” or “guilty pleasures.” This cake is a testament to the season and the many hands contributing along the way. Perhaps you will become part of this cake’s story too?
Sprouted Spelt Zucchini Beet Cake with Vodka Mint Glaze
About This Recipe: This bundt cake begins with my new favorite flour- One Degree Organic Foods’ Sprouted Spelt Flour. Through their website, you can read about the farmer who grows it. This combination of local zucchini and beets adds moisture and subtle sweetness. The glaze uses a Mint Vodka Simple Syrup instead of water or milk. I used Boyd & Blair Vodka instead of water when making the simple syrup to take advantage of the vodka’s rich, vanilla notes.