this week i picked up yoga again. i have races looming in the very near future, i have some strengthening to do, but more importantly, i have some stretching to do, because it seems once again i've stretched myself thin. what i find most useful in yoga, other than the lengthening of my limbs and the cobra stance that does wonders for my back, is the breathing. seriously. the very act of consciously breathing is magical to me.
did you know that we don't use up all the oxygen we take in and we hold onto the air longer than is necessary?
for some reason, the advent of autumn every year sets me on edge. my entire body reacts: i break out. i get sinus headaches. i am neither cold or warm, but rather, uncomfortable in both. i sleep in fits. in defense of all this, i usually take up yoga again, to help me remember to take it easy, to be kind, and to breathe.
this cake is like yoga in that the number of steps it requires forces you to take stock of your surroundings, of your available ingredients, of your time. i baked it with fresh peaches, not yet ripe, but tart-sweet. the kitchen was a mess from the previous evening's dinner preparation, but i found a corner on the counter for the mixer. i did each step carefully, painstakingly, breathing in the fresh polenta as it simmered gently on the stove, breathing in the heady perfume of the peaches as i sliced them thinly, and finally, breathing in the cake fresh out of the oven.
this is my contribution for this week's The Food Matters Project, hosted by Jen of Prairiesummers. the original recipe calls for the use of dried apricots, i chose instead to use fresh fruit, not juicy ripe to keep the integrity of the batter. this is not gluten free, but i don't see why fine almond flour couldn't be used in lieu of the AP flour. i opted to stay close to the recipe because this cake was shared with fellow coworkers who do not follow the GF diet.