French Toast Bread Pudding

Made this bread-based casserole for yesterday’s K-State tailgate and served it with syrup. But, it could very well serve as Bread Pudding Dessert served with a bourbon sauce and whipped cream. 

French Toast Bread Pudding   Yield: 9”x13” casserole

5 large eggs 

2 cups whole milk

1 cup heavy cream 

1/2 cup packed brown sugar

1 1/2  teaspoons ground cinnamon 

1 teaspoon ground ginger 

1 teaspoon ground nutmeg

1 teaspoon vanilla 

1 loaf bread, cut into 1-inch cubes (about 6 1/2 cups) — Honey Buttermilk Bread, Challah or Brioche

1/2 cup+ chopped nuts (walnuts or pecans)

Melted butter or cooking spray

1. In a large bowl, whisk together the eggs, milk and cream. 
2. Add the brown sugar, dry spices and vanilla. Mix well. 
   
3. Gently stir the bread cubes and nuts into the egg mixture. Refrigerate for at least  15 minutes or up to overnight.
4. Preheat the oven to 350 ° F and coat a 9-by-13-inch baking dish with cooking spray.
5. Pour the bread mixture into the prepared baking dish and cover with foil
6. Bake for 30 minutes with foil; remove and bake another 15 minutses or until a knife inserted into the middle comes out clean, 45 to 50 minutes.

Recipe without photos . . .

French Toast Bread Pudding   Yield: 9”x13” casserole

5 large eggs 

2 cups whole milk

1 cup heavy cream 

1/2 cup packed brown sugar

1 1/2  teaspoons ground cinnamon 

1 teaspoon ground ginger 

1 teaspoon ground nutmeg

1 teaspoon vanilla 

1 loaf bread, cut into 1-inch cubes (about 6 1/2 cups) — Honey Buttermilk Bread, Challah or Brioche

1/2 cup+ chopped nuts (walnuts or pecans)

Melted butter or cooking spray

1. In a large bowl, whisk together the eggs, milk and cream. 
2. Add the brown sugar, dry spices and vanilla. Mix well. 
3. Gently stir the bread cubes and nuts into the egg mixture. Refrigerate for at least  15 minutes or up to overnight.
4. Preheat the oven to 350 ° F and coat a 9-by-13-inch baking dish with cooking spray.
5. Pour the bread mixture into the prepared baking dish and cover with foil
6. Bake for 30 minutes with foil; remove and bake another 15 minutses or until a knife inserted into the middle comes out clean, 45 to 50 minutes.

 

Moussaka: Eggplant Casserole

Today’s excess garden produce was turned into Moussaka —  A Greek eggplant casserole that consists of  layers of roasted eggplant, spiced meat sauce and creamy béchamel (white) sauce.

Moussaka: Eggplant Casserole    4 servings

1 medium to large eggplant, sliced lengthwise into ¼ inch-thick slices, end slices discarded

Salt

Olive oil

For the meat sauce:

1/2 large yellow onion, finely chopped

1/2 pound ground beef, sausage or lamb

2 teaspoons dried oregano

1/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon paprika

7 to 8 ounces diced tomatoes (canned)

1/4 cup red wine

1/4 cup hot beef broth

For the béchamel:

1/4 cup olive oil

1/3 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

2 cups milk,

1 large egg

1. Eggplant: Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness. Pat the eggplant slices dry, removing excess salt, brush with olive oil and add to a hot grill pan. Set a bacon press (or another pan) on top of the slices; grill a few minutes and then turn and grill until slices are softened and golden. 
   
2. Meat Sauce: Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Add the ground meat; cook until fully browned, tossing regularly. Add the dried oregano, cinnamon, pepper, nutmeg, and paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the broth and canned tomatoes.. Simmer over medium-low heat for 20 to 30 minutes.
   
3. Preheat the oven to 350°F. 
4. Bechamel: In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the egg. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. 
   
5. Assemble the moussaka. When ready, lightly oil a 8x8-inch oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs. 
   
   
   

   
6. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully). Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. 
   

Make ahead tips: You can prepare and broil the eggplant and meat sauce a day or two in advance. The bechamel sauce can also be made a few days ahead (it can hold texture for about 1 week,). If you prepare the components of this eggplant casserole ahead of time, keep them each in the fridge in separate tightly-closed containers. If the bechamel thickens too much, reheat it gently over low heat, adding a little more milk and whisking to make sure the mixture is not lumpy. 

Recipe without photos . . .

Moussaka: Eggplant Casserole    4 servings

1 medium to large eggplant, sliced lengthwise into ¼ inch-thick slices, end slices discarded

Salt

Olive oil

For the meat sauce:

1/2 large yellow onion, finely chopped

1/2 pound ground beef, sausage or lamb

2 teaspoons dried oregano

1/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon paprika

7 to 8 ounces diced tomatoes (canned)

1/4 cup red wine

1/4 cup hot beef broth

For the béchamel:

1/4 cup olive oil

1/3 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

2 cups milk

1 large egg

1. Eggplant: Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness. Pat the eggplant slices dry, removing excess salt, brush with olive oil and add to a hot grill pan. Set a bacon press (or another pan) on top of the slices; grill a few minutes and then turn and grill until slices are softened and golden. 
2. Meat Sauce: Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Add the ground meat; cook until fully browned, tossing regularly. Add the dried oregano, cinnamon, pepper, nutmeg, and paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the broth and canned tomatoes.. Simmer over medium-low heat for 20 to 30 minutes.
3. Preheat the oven to 350°F. 
4. Bechamel: In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the egg. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. 
5. Assemble the moussaka. When ready, lightly oil a 8x8-inch oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs. 
6. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully). Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. 

Make ahead tips: You can prepare and broil the eggplant and meat sauce a day or two in advance. The bechamel sauce can also be made a few days ahead (it can hold texture for about 1 week,). If you prepare the components of this eggplant casserole ahead of time, keep them each in the fridge in separate tightly-closed containers. If the bechamel thickens too much, reheat it gently over low heat, adding a little more milk and whisking to make sure the mixture is not lumpy. 

 

Crocked Pork Roast

Zey’s has been including smaller sized pork roasts in their meat counter selections. A perfect size for two as we can have freshly cooked roast with potatoes and carrots and then use the excess for sandwiches or in a Mexican meal. Two meals and we are finished rather than having leftovers for several days. This easy crockpot  recipe was easy and very flavorful.

Crocked Pork Roast

1 onion, cut into slices 

1 1/2  to 2 lb. pork roast

Dry Rub of your choice

3 sprigs fresh rosemary

3 sprigs fresh thyme

1 or 2 sprigs fresh sage

1 tablespoon balsamic vinegar

1/4 cup red wine

1/4 to 1/2 cup pork or chicken broth, more or less as needed

About 1 tablespoon cornstarch for thickening sauce right before serving 

1. Spray crockpot with pan release. Line with the sliced onions.
2. Rub the pork roast with your favorite dry rub making sure that every nook and cranny is covered in rub.
3. Place the pork roast in crock pot on top of the onion and arrange herbs around the roast.
   
4. Mix together balsamic vinegar, red wine, and chicken broth; pour on top of the  pork roast.
5. Cover crockpot and turn to high. Let cook for around 6 to 8 hours on low (roast can be turned about half way through cooking time). 
6. Remove meat from the crockpot and discard the herbs.
7. Remove about 1/3 cup of the liquid left in the crockpot to a  microwave safe containers; whisk in  cornstarch.
8. Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
9. Remove from the microwave and whisk the cornstarch mixture into the remaining  liquid in the crockpot until it thickens into a thin gravy.
10. Serve pork with gravy.

Note: If adding vegetables, it should take three to four hours to soften carrots and potatoes if set on high; if set on low, it should take seven to eight hours. To help avoid overcooked veggies place them on top of the meat. 

 

Limpin’ Susan — a classic seafood dish

The latest issue of Food Network magazine (October 2022) included this recipe from Kardea Brown for a classic seafood dish referred to as Limpin’ Susan. Although I’d never heard of this centuries old West African dish, named after a disabled street vendor in Charleston SC, I thought it would be a new way to use our overabundance of okra. Barry and I both gave the dish a thumbs up and I’ll definitely make it again!  I did cut it in half for just the two of us. 

Limpin’ Susan     Serves 4 

3 slices thick-cut bacon, cut into strips

2 pounds medium shrimp, peeled and deveined 

2 tablespoons unsalted butter 

3 tablespoons vegetable oil 

1 yellow onion, diced 

2 cloves garlic, minced 

2 cups sliced fresh okra or thawed from frozen 

1 teaspoon freshly squeezed lemon juice 

1 cup long-grain white rice 

2 cups chicken stock or broth

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1. In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. 
2. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. 
3. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). 
   
4. Stir in the rice and sauté until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. 
   
5. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. (I cooked mine a little longer and added a bit more liquid in order to make sure the rice was tender.)
6. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. 
7. Fluff and serve.

Recipe without photos . . .

Limpin' Susan    Serves 4 

3 slices thick-cut bacon, cut into strips

2 pounds medium shrimp, peeled and deveined 

2 tablespoons unsalted butter 

3 tablespoons vegetable oil 

1 yellow onion, diced 

2 cloves garlic, minced 

2 cups sliced fresh okra or thawed from frozen 

1 teaspoon freshly squeezed lemon juice 

1 cup long-grain white rice 

2 cups chicken stock or broth

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1. In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. 
2. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. 
3. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). 
4. Stir in the rice and sauté until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. 
5. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. (I cooked mine a little longer and added a bit more liquid in order to make sure the rice was tender.)
6. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. 
7. Fluff and serve.

Grandma Porting’s Babe Ruth Bar

These simple-to-make bars were featured on the dessert table at the wedding of Audrey and Samuel Caldwell. Tucked in among the elegant cake and fancy cupcakes they were a nod to a traditional dessert offering that started when Audrey’s grandmother, Darlene Porting, began making them years ago. A part of every family holiday and get-together, they were a must at the Caldwell wedding. Audrey said, “My mom (Susan Stewart) made many of these over the years but Grandma Porting made those that were served for our wedding.”  While Barry loves wedding cake, he was drawn to these bars. I gave up keeping  track of how many he ate!!!                                                                                                         It  seemed appropriate to mix up a batch for yesterday’s K-State tailgate. From weddings to tailgating, these candy bar-like cookies are a welcome addition. 

Dessert table at Audrey & Samuel's wedding.

Barry enjoys a Babe Ruth Bar at the K-State game! 

Grandma Porting’s Babe Ruth Bars     Make a 13 x 9-inch pan full of bars 

1 cup white corn syrup 

1 cup creamy peanut butter 

1/2 cup packed brown sugar 

1/2 cup white (granulated) sugar 

6 cups cornflakes cereal 

1 cup dry roasted peanuts

1 cup semisweet chocolate chips, melted 

1. In a saucepan bring together to a boil corn syrup, peanut butter, brown and white sugars.
   
2. Add cornflakes and peanuts to a large bowl; pour hot mixture the cornflake mixture and stir gently to thoroughly combine. 
   
3. Add mixture to a buttered 9 x 13-inch pan. (I lined mine with sprayed parchment that was cut so it overlapped at the ends for easy removal of the bars from the pan.) Press mixture into pan evenly.

   

   Pan lined with overhanging parchment that was sprayed with pan release)

   
   
   
4. Top with melted chocolate chips and spread evenly over the top.
   
   
   
5. Cover with foil and let set at room temperature for at least 6 hours.

   

   Once the bars were set, I just lifted them out of the pan and they were ready to cut. 

Recipe without photos . . .

Grandma Porting’s Babe Ruth Bars     Make a 13 x 9-inch pan full of bars 

1 cup white corn syrup 

1 cup creamy peanut butter 

1/2 cup packed brown sugar 

1/2 cup white (granulated) sugar 

6 cups cornflakes cereal 

1 cup dry roasted peanuts

1 cup semisweet chocolate chips, melted 

1. In a saucepan bring together to a boil corn syrup, peanut butter, brown and white sugars.
2. Add cornflakes and peanuts to a large bowl; pour hot mixture the cornflake mixture and stir gently to thoroughly combine. 
3. Add mixture to a buttered 9 x 13-inch pan. (I lined mine with sprayed parchment that was cut so it overlapped at the ends for easy removal of the bars from the pan.) Press mixture into pan evenly.
4. Top with melted chocolate chips and spread evenly over the top.
5. Cover with foil and let set at room temperature for at least 6 hours.

Garden Vegetable Fritters

Zucchini, carrots, potatoes and onions—all from our garden—are the basis of this crispy vegetable fritters. Although there are many veggie fritter recipes, I used the one at Ela Vegan as my inspiration . . . unlike others, it includes precooking the veggies before shaping them into patties.  I made some for now and some for the freezer. 

Garden Vegetable Fritter topped with chopped red onion & tomatoes w/ More than Mayo Sauce

Garden Vegetable Fritters 

1 large (375 g) zucchini

2 medium (300 g) potatoes (Yukon Gold or Russet)

1 medium (80 g) carrot

1 smaller (125 g) onion (red or yellow)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 t teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika 

1/2 teaspoon dill weed 

1/2 teaspoon kosher or ea salt

Black pepper to taste

Olive oil  

1 egg

1/2 cup (50 g) whole wheat white flour or chickpea flour

Handful of freshly chopped herbs (such as parsley and chives)

1. Grate the zucchini, potatoes, and carrot. 
   
2. Squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel.
   
3. Drizzle skillet lightly with olive oil; add the veggies and stir in all herbs. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat and let cool. 
   
4. Add in the egg, as much flour as needed to bind ingredients + fresh herbs; stir to combine. 
   
5. Shape the mixture into 8 patties.  
   
6. Choose between the following three cooking methods:

• Pan-Fry — Heat some oil in a frying pan and place 3 to 4 patties in it. Fry on both sides until crispy (about 4 to 5 minutes per side).
  
• Air-Fry — Cook at 380° F (195 C) for 15 minutes in air fryer (flip after 10 minutes). Note: Spray the air fryer basket with a little oil before adding the patties to avoid sticking.
• Bake — Preheat the oven to 400° F (205 C) and bake the patties for 35 to 40 minutes on a lined baking sheet (flipping after 20 to 25 minutes). For a crispier result, spray the patties with a little oil before baking and after flipping.

Make Ahead/Freezing: After shaping patties, place on a wax-paper lined sheet and flash freeze. Remove and add to a freezer safe bag. Use within 2 months. 

Recipe without photos . . . 

Garden Vegetable Fritters 

1 large (375 g) zucchini

2 medium (300 g) potatoes (Yukon Gold or Russet)

1 medium (80 g) carrot

1 smaller (125 g) onion (red or yellow)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 t teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika 

1/2 teaspoon dill weed 

1/2 teaspoon kosher or ea salt

Black pepper to taste

Olive oil  

1 egg

1/2 cup (50 g) whole wheat white flour or chickpea flour

Handful of freshly chopped herbs (such as parsley and chives)

1. Grate the zucchini, potatoes, and carrot. 
2. Squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel.
3. Drizzle skillet lightly with olive oil; add the veggies and stir in all herbs. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat and let cool. 
4. Add in the egg, as much flour as needed to bind ingredients + fresh herbs; stir to combine. 
5. Shape the mixture into 8 patties.  
6. Choose between the following three cooking methods:

• Pan-Fry — Heat some oil in a frying pan and place 3 to 4 patties in it. Fry on both sides until crispy (about 4 to 5 minutes per side).
• Air-Fry — Cook at 380° F (195 C) for 15 minutes in air fryer (flip after 10 minutes). Note: Spray the air fryer basket with a little oil before adding the patties to avoid sticking.
• Bake — Preheat the oven to 400° F (205 C) and bake the patties for 35 to 40 minutes on a lined baking sheet (flipping after 20 to 25 minutes). For a crispier result, spray the patties with a little oil before baking and after flipping.

Make Ahead/Freezing: After shaping patties, place on a wax-paper lined sheet and flash freeze. Remove and add to a freezer safe bag. Use within 2 months. 

Honey Almond Cake . . . gluten free & sweetened with honey

Simple, moist and delicious — this  almond and honey cake is gluten-free, sweetened with honey and flavored with spices! Adjust flavors, fruit and nuts to your own specs - see notes below. 

Honey Almond Cake      One 9-inch tart 

I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes. 

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2  teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2  teaspoon fine-grain sea salt

4 eggs, beaten

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange

6 ounces blueberries 

Garnish: 1/2  cup chopped raw pistachios + other fresh fruit and mint if desired

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
   
4. Pour batter into prepared pan.
   
5. Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
   
6. Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
7. Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired. 

NOTES: 
STORAGE SUGGESTIONS: Cover and store in the refrigerator. 
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts.  If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes. 

Recipe without photos . . . Honey Almond Cake      One 9-inch tart 

I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes. 

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2  teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2  teaspoon fine-grain sea salt

4 eggs, beaten

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange or lemon, preferably organic

6 ounces blueberries 

Garnish: 1/2  cup chopped raw pistachios + other fresh fruit and mint if desired

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
4. Pour batter into prepared pan.
5. Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
6. Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
7. Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired. 

NOTES: 
STORAGE SUGGESTIONS: Cover and store in the refrigerator. 
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts.  If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes.