Birthday Blues

I celebrated my 55th birthday in late July. I don't know how I could possibly be that old, but that's what the calendar says. It was a blue birthday-blueberry picking that is! It's a tradition to go to Bybee Nims Blueberry farm (http://www.bybeenimsfarms.com/ ) every summer to pick delicious berries and enjoy the beautiful setting at the base of a mountain where we've seen mountain goats on occasion. Some years, it's hot enough to need a hat and sunscreen; others years, a parka and umbrella are a better choice. I made several trips this year, and now the freezer has enough blues to last until next summer.

My "Birthday Cake" was served with vanilla whipped cream and fresh berries. (Note, only one candle, as we did not want to set off the smoke alarm...)

The recipe is a deliciously different combination of almonds, honey, and a hint of lavender. It's a simple to make but elegant dessert, with each cake split and tipped in the dish to make room for the cream and berries.

And I loved having a reason to use my polka dot dishes, another one of my thrift store (Value Village) finds!

Honey Lavender Cakes

The Herbal Kitchen, Jerry Traunfeld

4 oz. raw sliced almonds (1 C.)

4 tsp. lavender buds, fresh or dried

2 C. powdered sugar

1/2 C. all purpose flour

1/4 tsp. fine salt

6 large egg whites (3/4 C.)

1/4 C. honey

8 T. unsalted butter, melted and cooled

2 T. softened butter, for preparing the molds

Begin prep at least 1 day before serving.

Put the almond and lavender in a food processor: pulse until they are finely chopped. Add powdered sugar, process for 30 seconds. Add flour and salt and process briefly. Pour in egg whites and honey and process until combined. Add melted butter, processing for 15 seconds. Scrape batter into plastic or glass storage container, cover and refrigerate at least 12 hours or as much as a week.

Preheat oven to 350. Generously butter ten ovenproof ramekins or custard cups, placing on baking sheet. (Or use standard muffin tin.) Divide batter evenly in ramekins. Bake until the cakes are evenly puffed and the tops crack and turn a deep walnut color, 30-40 minutes, depending on the molds and batter temperature. Cool slightly and tip cakes out of their molds. Split the warm cakes and serve with softly whipped cream and berries.