As of last Wednesday I am officially unemployed. It's a strange, slightly uncomfortable, position for me to be in. For the last ten years, I have either worked or gone to school, or for most of that time, awkwardly balanced a combination of the two. Yet, in expectation of our up coming adventure, the time has come for us to leave our jobs of five years, and in all honesty, it wasn't an easy task for me to do. I have always been one of those people who complained (a lot) about having to work: the time it takes away from my hobbies, the physical exhaustion, the 4:30 a.m. wake up call, and the one-in-one-hundred customers who were less than nice - it all gets to me, wearing me down day after day. So, when the time came to leave our jobs, Adam and I jumped with joy at the opportunity. But now, less than a week into freedom, I miss the routine. I miss my mornings spent sipping Americanos, gossiping with the bakers, and seeing the same beautiful faces of my favourite customers morning after morning (buying the same thing day after day). Never before have I had I the opportunity to work in a place where I felt so proud about the product. Where the ingredients used were as fair-trade, as local, and as top quality. Where the farmers who supplied us with grain, eggs, and produce were known on a first name basis. Where everyone was so deeply committed to put out nothing but the finest and most wholesome food they could each and every day. And where everyone just wanted to make a lasting and positive influence in the community. And for this, I salute them.
I will miss the quiet morning chats with my coworkers. I will miss the funny stories they shared about their kids, their boy troubles, their girl troubles, their life troubles. I will miss hearing their plans for the future. How they went out to a show the night before and only got two hours sleep before coming into work, and I will miss making them a cup of tea in the hopes that it will make them feel better and ease their hangover. I will miss seeing them grow, get married, have babies, and move on. I'll miss my friends, they are truly such amazing people. Five years is the longest I have ever worked in one spot, but a bit of me wishes I could work there forever. In celebration (and condolence) of leaving work, I made a healthy (okay, maybe just healthier) vegan cake inspired by the tastes of local produce, lazy summer evening, and unadulterated holiday leisure. This cake is moist and lightly sweetened, with a fine crumb. As there are no eggs in the cake it can be a bit delicate, so one should take extra caution when cutting it horizontally. I sandwiched the layers of orange cake between blackberry jam, but for a take on a vegan berry short cake, it would also be lovely to stack the two cakes between a layer of fresh coconut whipped cream as well as a generous serving on top.
Orange Poppy Seed Cake With Summer Berries
Recipe: (Makes two 8" cakes)
3 ½ Cups Sifted or Light Spelt Flour
1 Cup Coconut or Sucanat Sugar
1 tsp. Baking Soda
2 tsp. Baking Powder
½ tsp. Sea Salt
3 Tbsp. Poppy Seeds
2 Cups Organic Apple Juice
¾ Cup Light Oil1 tsp. Vanilla
Zest of 1 Orange
Icing:
½ Cup Jam of Choice (I used Crofters Blackberry)
1 Cup Unsweetened Yogurt of Choice (coconut, almond, goat) drained for an hour or so
1 Tbsp. Liquid Sweetener
1 tsp. Vanilla
1 ½ Cups Fresh Berries for Garnish
Procedure:
1. Begin by mixing the flour, sugar, baking soda, baking powder, salt, and poppy seeds in a large bowl.
2. In another bowl, combine the apple juice, oil, vanilla, and zest. Mix well.
3. Add the wet ingredients to the dry and mix until just combined.
4. Divide the batter amongst two 8 inch round greased and floured pans.
5. Bake in a 175 C (350 F) for 30-35 minutes or until the top springs back when lightly touched.
6. Let the cakes cook slightly before flipping out onto racks to cool completely.
7. Slice each cake in half horizontally to make four cakes. On one cake, spread about two Tbsp. Jam. Top with another layer of cake. Spread the second cake with more jam, repeat until all the layers are used, but leave the top of the cake plain.
8. Meanwhile, put the yogurt in a fine mesh sieve placed over a bowl. This is done simply to remove the extra water and help make a yogurt cheese. The coconut yogurt I used was thick enough that this step wasn't necessary, but this will depend on your yogurt.
9. Combine the yogurt with the liquid sweetener and vanilla.
10. Just before serving, top cake with the yogurt and fresh berries of choice.
Marie-Eve Couture says
This looks beautiful and delicious. What a fun adventure you have ahead, enjoy 🙂
Kimberly/TheLittlePlantation says
Hi Sophie,
Isn't it funny how a job is a bit like a security blanket? I feel like you about my work (although there aren't any 4.30am starts ;)), yet the thought of leaving fills me with fear. But adventure is all about conquering fear, isn't it?!?
These pictures are so beautiful!
Thanks as always for sharing
Kimberly
Liz says
Hi Sophie,
I just came across your blog via Foodgawker, but will be dropping back! No idea what your work was but I am sure new pastures, even better, await! Cherish the time to think (and bake,I hope too!). This cake is now on my agenda for a family birthday this coming Sunday. However, here in Malta, in the peak of a Mediterranean summer, I can't get fresh berries (imports are awful and overripe). What other fruit do you suggest or should I try frozen? Always worried those will be too soggy when defrosted though. What do you suggest? Thanks and good luck with the new life and fresh start!
Liz says
Hi Sophie,
I just came across your blog via Foodgawker, but will be dropping back! No idea what your work was but I am sure new pastures, even better, await! Cherish the time to think (and bake,I hope too!). This cake is now on my agenda for a family birthday this coming Sunday. However, here in Malta, in the peak of a Mediterranean summer, I can't get fresh berries (imports are awful and overripe). What other fruit do you suggest or should I try frozen? Always worried those will be too soggy when defrosted though. What do you suggest? Thanks and good luck with the new life and fresh start!
Emily says
This is one of the most beautiful cakes I've ever seen! I love the ingredients you used, too.
I think you should take a second to be proud of yourself for taking a big, scary step forward without the "comfort" of a job. With great risk comes great reward!
Emily says
This is one of the most beautiful cakes I've ever seen! I love the ingredients you used, too.
I think you should take a second to be proud of yourself for taking a big, scary step forward without the "comfort" of a job. With great risk comes great reward!
Medeja says
Looks gorgeous! I love those fresh berries on top!
Medeja says
Looks gorgeous! I love those fresh berries on top!
Sophie - Wholehearted Eats says
Thank you, Marie-Eve! I am so looking forward to this adventure. I can't wait to share it with everyone 🙂
Sophie - Wholehearted Eats says
Words of wisdom Kimberly! It's funny how we can get used to our routine sometimes, even when they aren't the most fun 🙂
Thank you so much for your kind words <3
Sophie - Wholehearted Eats says
Words of wisdom Kimberly! It's funny how we can get used to our routine sometimes, even when they aren't the most fun 🙂
Thank you so much for your kind words <3
Sophie - Wholehearted Eats says
Oh, how sweet! Thank you so kindly, Emily <3
Those are wise words to live by and I must remind myself of that sometimes. I can't wait to see what adventure is in store 🙂
Sophie - Wholehearted Eats says
Oh, how sweet! Thank you so kindly, Emily <3
Those are wise words to live by and I must remind myself of that sometimes. I can't wait to see what adventure is in store 🙂
Sophie - Wholehearted Eats says
Thank you, Medeja. Isn't this time of year just the best - I want to put berries on everything I eat!
Sophie - Wholehearted Eats says
Thank you, Medeja. Isn't this time of year just the best - I want to put berries on everything I eat!
Sophie - Wholehearted Eats says
Hello Liz,
I'm so happy you found the site! And thank you very much for the well wishes. I'm not sure what is available in Malta right now, but fresh stone fruit like plums, peaches and apricots would work lovely. Fresh figs and even oranges would also be nice. If you have access to frozen berries you can always make a thick berry compote and spoon it over each piece of cake just before serving - that way it wont get soggy. All the best and I hope you have a great party 🙂
Sophie - Wholehearted Eats says
Hello Liz,
I'm so happy you found the site! And thank you very much for the well wishes. I'm not sure what is available in Malta right now, but fresh stone fruit like plums, peaches and apricots would work lovely. Fresh figs and even oranges would also be nice. If you have access to frozen berries you can always make a thick berry compote and spoon it over each piece of cake just before serving - that way it wont get soggy. All the best and I hope you have a great party 🙂
Alex says
That was so sweet! I'm going to miss you so much Sophie. We all are. Those early morning coffee chats were some of the best times I've ever had. Beautiful cake!
Sophie - Wholehearted Eats says
Oh, Alex <3 Don't the the others, but you're my favourite 😉
Sophie - Wholehearted Eats says
Oh, Alex <3 Don't the the others, but you're my favourite 😉
Sophie - Wholehearted Eats says
I mean "tell the others". Doi!
Sophie - Wholehearted Eats says
I mean "tell the others". Doi!