On Elegance

"What dreadful hot weather we have! It keeps me in a continual state of inelegance."

Jane Austen penned those words while living in England. How hot can it get over there? I was in London last year during the end of May, beginning of June, and I froze. I had packed summer clothing and was not ready for the bitter winds and rains. In any case, I doubt that it gets as hot as it does in Nacogdoches. We have had a few days of above 100 degree weather. It is miserable, but after reading the above quote on one of my friends’ Facebook page, I smiled and decided to have a day of utmost elegance while carrying a handkerchief to wipe my brow, bottled water to cool my thirst, and sunglasses to shield me from the sunlight. The most important piece of my hot weather armor was my springy, hippy, cotton skirt that my mother-in-law bought for me. Despite the heat, and unlike Jane Austen, I made a trip to the farmers’ market feeling elegant and so thankful for beautiful fresh tomatoes and the gorgeous bouquet of basil I got almost for free. I made pesto. Basil aroma lingered on my fingertips all day.



Baking should be out of the question during such intense heat, but baking is fun, especially when the recipe for a buttery, nutty, moist cake works every time perfectly. Another reason to make said cake is because cardamom perfumes the buttery crumbs and the cashews add a delicious milky crunch. Give it a try and you’ll understand why I always go back to this recipe. Have a delicious, beautiful, and elegant Monday (and week!).
-E.


Cardamom Cashew Gâteau

Ingredients:

1 ¼ cups sugar, divided
½ cups of cashews, roasted (not salted)
2 teaspoons of ground cardamom
6 large egg yolks
2 teaspoons of vanilla
1 cup (2 sticks) salted butter, melted
2 cups unbleached all-purpose flour

1 large egg yolk beaten with 2 teaspoons water (for brushing)

Preparation:

• Preheat oven to 325 F. Spray or butter generously a 9-inch baking pan.
• In a food processor combine 2 tablespoons of sugar, roasted cashews, and cardamom in food processor; blend until nuts are finely ground but be careful to not turn them into a paste-like consistency.
• Combine the egg yolks, vanilla, and remaining 1 sugar (1 cup and 2 tablespoons) in large bowl; blend well until mixture thickens (about 2 mins.- do not use electric mixer).
• Whisk in cashew mixture. Gradually whisk in melted butter. If the butter is hot, let cool for a minute and add to egg mixture very slowly.
• Sift flour over batter. Stir just until blended (batter will be thick; do not overmix).
• Transfer batter to prepared pan and smooth the top.
• Brush top with egg glaze.
• Using a fork, deeply mark crisscross pattern atop cake.
• Bake until deep golden on top and toothpick inserted into center comes out clean, about 1 hour. Cool completely and invert onto a plate. Serve with fresh berries.

Can be made 1 day ahead, in fact it is delicious the next day – wrap in foil and store at room temperature.

*The base recipe came from Bon Appétit.