Reclaiming A Sweet Breakfast Tradition

raspberry-breakfast-cakeWe usually think of cake as an indulgence, but if you make a not-so-sweet cake with whole grains, eggs from pastured hens, dairy from pastured cows, and a touch of naturally sweetened jam, I’d say that cake falls more into the Nutritious Breakfast category than most boxed cereals do. Boxed cereals are, after all, mostly sugar and nutritionally deficient refined grains. Polished off with cheap oil.

So skip the advertising hoopla about certain “whole-grain” cereals – along with whole oats, Cheerios contains modified corn starch and wheat starch, so the cute little circles are hardly 100% whole-grain – and make your own wholly whole-grain breakfast!

Raspberry Breakfast Cake

1 cup sorghum flour*
1 cup brown rice flour*
1/3 cup corn flour*
1/2 cup millet flour*
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Pinch of sea salt
1/4 cup extra-virgin olive oil OR unrefined nut oil (I used pecan)
1/2 cup sucanat
5 eggs, separated, the whites placed into a large mixing bowl (preferably from pastured hens)
1 tsp. vanilla
1 cup buttermilk OR 1 cup whole milk with juice of 1/4 lemon spritzed in and let sit for at least 10 minutes (preferably from pastured cows; Calder’s is a great choice)
Pinch of cream of tartar
Naturally sweetened raspberry jam (I am a big fan of Trader Joe’s organic jams)

Preheat oven to 350F. Grease two 9″ glass pie pans and set aside.

In a large mixing bowl, whisk together flours, baking soda and powder, and salt. In medium mixing bowl, beat oil, sucanat, egg yolks, vanilla, and buttermilk for 2 minutes or until frothy.

Sprinkle a pinch of cream of tartar onto the egg whites. (Cream of tartar is acidic, and since acids cause proteins to coagulate, the acidity in the cream of tartar will help the protein-rich egg whites whip – or coagulate – faster and stronger. They’ll still whip without the cream of tartar, but it certainly speeds up the process and makes for a more satisfying result.) Whip the whites at your mixer’s highest setting until you have medium-stiff peaks…which is to say that rounded peaks form when you lift the stilled beater straight up.

Whisk the liquid ingredients in the medium mixing bowl into the dry flour mixture, then use a spatula to fold the whipped whites into the batter.

Pour into prepared pans and bake for 25 minutes or until the cakes are light brown around the edges and are starting to pull away from the edges of the pans. Let cool. When completely cool, run a narrow spatula around the edges of the pans. Slip it underneath, too, to free the cakes from the pan. Tip the first out onto a large plate with the flat side up. Spread generously with jam. Tip out the second cake and put it flat side down onto the first one. Spread top with additional jam if desired.


* These are gluten-free flours. If you would prefer to make a wheat-based version, use whole-wheat, kamut, or spelt flours.

Courtesy of Cultured Cook.

You may also like:

Berry of the Week: Raspberries

Crunchy, Whole Grain-y (and Quick) Breakfasts

Sweet, Creamy Breakfasts in Ten Minutes

© Copyright 2011  Allison Stuart Kaplan LLC

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