Pine Hill Birthday Cake Recipe
"So good for you, you can serve it for breakfast."
2 C organic whole-grain Oat Flour
2 C organic whole-grain Spelt Flour
2 tsp Baking Powder
A pinch of Salt
1 C (2 sticks) unsalted organic Butter
4 large free-range organic Eggs
2 C organic whole Milk
1½ C Maple Syrup
2 tsp Vanilla
A small amount of Confectioners Sugar for topping
Pre-heat oven to 375°F. Heavily grease a large bunt pan (or large flat pan) with butter.
Combine dry ingredients in a large bowl, and stir.
Melt butter. In a medium bowl, beat eggs, then add rest of liquid ingredients (including melted butter) stirring until well mixed.
Add liquid ingredients to dry ingredients. Stir by hand with a whisk until thoroughly mixed. Batter should be smooth and slightly fluffy. Pour batter into pan.
Bake in middle of oven for 1 hour 10 min, checking frequently for doneness. (A flat cake may take only 1 hour.) The visible part of the cake should be a deep gold color. Upon removing from oven, immediately turn upside-down onto a cake plate. (Place the plate over bunt and invert quickly, then lift the bunt pan off the cake.) Allow to cool for 15 min before serving.
The cake may be decorated with sprinkled confectioners sugar, and even edible flowers.
-- recipe from the Pine Hill Waldorf School Kindergarten Teachers