Recipes from Middle-earth by Harp_of_Gold  

Nan Elmoth Nut Cake

"The forest will feed you."

This cake is a traditional food that the woodland elves of Beleriand have made for many long-years, but especially beloved in Nan Elmoth. Eöl himself bakes it for special occasions, and it's one of Lómion's favorite treats. As a child he gets very excited when it's time to go out and collect nuts in the autumn, because it means he'll soon be eating nut cake!

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I've been working on this all summer, and I'm excited to share it at last! It's my own recipe developed from scratch. I wanted it to be made completely from tree foods (+eggs and salt), and something that might realistically be eaten in a pre-industrial, forest-dwelling society. The only compromise there is the baking powder. Chemical leavening is quite recent; before that cakes would be leavened with yeast or whisked eggs. Egg-leavened cakes like chiffon and genoise take a lot of skill to make successfully and reliably, so the baking powder is to save those of us who aren't quite there. If you want to try this without the baking powder, I'd love to know how it goes; you may need a third egg.

I've based this cake around trees that were historically important food sources in the Appalachian Mountains, where I'm from. Chestnuts, hazelnuts, and acorns have been staples at various times in other parts of the world as well. More notes on sourcing ingredients and substitutions on ao3. (to be added)

Ingredients:

1-1 1/2 cups (150g) chestnut and/or hazelnut flour*

1/2 cup (65g) acorn starch or flour

1 tsp baking powder

1/2 tsp salt

1/2 cup (115 ml) maple syrup**

1/2 cup (115 ml) hickory milk*** or other nut milk

1/3 cup (80 ml) nut oil (or any vegetable oil)

2 eggs

1/3 cup chopped nuts (pecans, black walnuts, or your favorite), plus more for decorating

Preheat oven to 350° F

Let eggs come to room temperature.

Combine flours, salt, baking powder, syrup, milk, and oil. Stir well.

In a separate bowl, whisk eggs until pale, foamy, and starting to hold their shape (ribbon stage).

Gently fold eggs into batter.

Fold in nuts.

Gently pour into greased 9" cake pan.

Decorate top with a sprinkle of chopped nuts or some nut halves, if desired.

Bake 30-35 minutes until top is set and a knife inserted in the middle comes out clean.