RECIPE
For Nights at Round Table Martin Philip ’92 is the head baker at King Arthur Flour and author of Breaking Bread: A Baker’s Journey Home in 75 Recipes (Harper Wave), which won the Grand Prize at the new England Book Festival as well as the Vermont Book Award. We asked Philip, a conservatory grad who lives in Vermont with his con grad wife, Julie Ness ’92, and their three children, for a recipe from the book. Instead, he came up with a new, original (and glutten-free) recipe just for the Oberlin Alumni Magazine and— even better— it’s cake. To learn more, visit www.breadwright.com.
Cardamom Buckwheat Cake SERVES 6
125g
buckwheat flour (about 1 cup)
100g
almond flour (about 1 cup)
1¹/2 t
cardamom
1 t
baking powder
¹/2 t
baking soda
¹/2 cup sugar (100g) salt ¹/2 t 2
eggs (100g)
3 T
milk
¹/2 cup plain yogurt 2 t
vanilla extract
3 T
melted butter
Prepare: 1. Preheat the oven to 375F. 2. Melt the butter. Grease two tea pans or one 8 ¹/2 by 4 ¹/2 inch pan.
3. Mix: In a medium bowl combine the flours, cardamom, baking powder, baking soda, and sugar. Whisk briefly to combine.
4. In a separate bowl whisk together the eggs, milk, yogurt, vanilla extract, and melted butter. 5. Add the wet ingredients into the dry. Stir until fully combined and homogeneous. 6. Pour into prepared pans and bake for 25 to 30 minutes or, until deep golden and firm. Note that a single large pan may require an additional 10 minutes. 7. Mix: Serve with loosely whipped cream. OBERLIN ALUMNI MAGAZINE 2018-19 / WINTER
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