After tasting one of these little cakes, I spent the rest of the weekend trying NOT to devour the remaining three. It was extremely difficult. This resulted in me constantly jabbering about them to my niece, “Oh Danie, those nut cakes are SO good!” and “Holy crap, I can’t believe how delicious those nut cakes are.” Her reply was spot on…”You are what you eat.”
Regardless of your obsessive behaviors, with just a few ingredients, (nuts, eggs, butter, breadcrumbs, sugar and Irish cream liqueur) you can have lovely nut cakes. There are some techniques involved; it’s like a souffle (but SO WORTH IT). I used cashews instead of walnuts. Next, I’m going to try almonds. Photo: Danie Woodward.
This trendy little technique is on fire. By massaging the sturdy kale leaves with lemon, salt and olive oil, you get a amazing bright, healthy green for any meal. I put it on burgers and sandwiches, too. And the longer in sets, the better it gets, so make ahead and keep in the fridge at your fingertips….pun intended. Photo: Danie Woodward.