Now that I have reviewed the Ethno Cookbook and equipped you with a savory wild rice patty recipe it’s high time for something sweet, don’t you think? Oh yeah! So every year when the wild berry season begins there’s no stopping me. While my fruit intake is rather poorly during the winter season – apples and tangerines are just not my thing – I could spent my whole salary in the summer months on fruit, especially on wild berries.
I love the sour kind of berries, black berries and redcurrants the most. Although the taste is on essential reason, there’s also an emotional component why I love wild berries (and berry cake) so much. Berries taste like childhood. Back in the days in my grandparents garden, my brother, my cousin and I always picked all kinds of berries, red currants, raspberries, blackberries or strawberries directly from the bushes. I’m still being carried back to those warm summer days of my childhood when I’m eating a truss of redcurrents. Those days when we see-sawed so high that our grandma couldn’t watch, when we played hide and seek and sailed on the hammock that was our ship in the wide ocean. Which food make you go all nostalgic?
So for this particular emotional reason I decided to try this recipe from the book. In native America the blackberry was domestic as well and found its way into many different meals, both, sweet and hearty. I’ve adjusted the recipe for a wild berry cake slightly from the original to make it vegan. I replaced the egg with vinegar and natron (/ baking soda). I also used three kinds of berries instead of blackberries only. Apart from that I kept the recipe unchanged.
I made it for colleagues already by the way and was even asked for the recipe already.
