Spring and a cake

...while we're waiting for the spring flowers to appear, here's some narcissuses from my photo archives to communicate a happy Spring mood and make the waiting joyful!

 

“I sometimes think the Pussy-Willows grey
Are Angel Kittens who have lost their way, 
And every Bulrush on the river bank 
A Cat-Tail from some lovely Cat astray.” ―  Oliver Herford, The Rubaiyat of a Persian Kitten
... after a little walk, it's time for a cake - a gypsy spring cake, Mazurek, that is also said to be traditionally made at Easter. Please don't judge by its humble look, the cake is, really, rich in taste and texture! And healthy too, because it's naturally sweetened by dried fruits themselves - raisins, figs and dates, with only a small amount of cane sugar. I added also Cornelian cherries for some sour and even a little salted taste.

AND, HERE's THE RECIPE: [adapted from the GYPSY FEAST by Carol Wilson]

✫ 5 middle-sized eggs, separated ✫ 1/2 cup unrefined milled golden cane sugar ✫1 tsp vanilla extract ✫ 50g chopped figs ✫ 50g chopped dates ✫ 50g large raisins ✫ peel of 1 orange, grated ✫ 3tbsp lemon peel, grated ✫ 50g Cornelian cherries ✫50g crushed walnuts ✫ 6 tbsp cornstarch (I used an oat flour this time, which also worked very well).

METHOD OF COOKING:

1. Combine finely chopped figs, dates, Cornelian cherries, large raisins and walnuts with orange and lemon rind (grated) and cornstarch (or oat flour).

2. Preheat the oven to 160C. Beat the egg whites until they form soft peaks, then gradually add the sugar, whisking all the time until the meringue forms firm peaks. Fold in the lightly beaten yolks and vanilla.

3. Gently add the fruit mixture to the egg white mixture. Mix well, pour the dough into a baking pan. Bake for 30 minutes.