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Christmas Cake
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| 1 large | orange |
| 4 | eggs |
| ¾ cup | agave nectar |
| ½ teaspoon | almond extract |
| 2 cups | blanched almond flour |
| ½ teaspoon | celtic sea salt |
| 1 teaspoon | baking soda |
| 1 cup | dried cranberries |
| ½ cup | dried apricots, chopped |
| ½ cup | pistachios, chopped |
| ½ cup | walnuts, chopped |
1.Wash the orange and boil it whole (peel and all) for 1 ½ hours, or until soft
2.Place whole orange (peel and all) in a food processor and blend until smooth
3.Process in eggs, agave, almond extract, almond flour, salt and baking soda until well blended
4.Transfer mixture to a bowl and stir in cranberries, apricots, pistachios and walnuts
5.Pour mixture into a greased, almond flour dusted 9 inch springform pan
6.If cake begins to brown on top before center is done, cover with tin foil
7.Bake at 350° for 45-55 minutes, or until a knife stuck in the center comes out clean
8.Cool in the pan for 2 hours
9.Serve
Serves 6-8On totally separate note, I found this article by New York Times Op-Ed columnist Nicolas D. Kristof to be quite inspiring. In it he discusses changing the name "Secretary of Agriculture" (head of the U.S. Department of Agriculture) to "Secretary of Food." His persuasive point is that while less than 2% of the U.S. population farms, 100% of that same population eats food. The article is very liberal and reformist along the lines of Michael Pollan's Omnivore's Dilemma or Thomas Friedman's Hot, Flat, and Crowded.
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