Divine quick bread-like cake made with okra and gluten-free flour.

Allow me to both date myself and geek out on you at the same time. Do you remember that part in The NeverEnding Story when the rock-biter is describing The Nothing: "...and it got bigger, and BIGGER." Well, that's how I felt about baking with okra. Once pulverized it still stays together in a mass like the blob. I tried to use a hand mixer for this and the whole mass just climbed up the beaters.

A few years ago, my friend Nadia signed up for her first CSA during the biggest drought Texas has ever seen in the past 50 years. She describes each bundle she received as a big box of okra. It was all that seemed to be able to survive in the summer. So, she was thankful when her farm provided her with a recipe for okra cookies.

Drawing on the idea of okra for something sweet, I decided to try something a little different. I am not a baker, as you may have guessed from looking at the rest of my recipes. This recipe was a huge hit with friends. I think even the okra haters of the world can get behind this one!

Okra & Candied Walnut Bundt Cake

Serves 8-10

Ingredients

1 1/4 c gluten-free flour blend
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 cup cane sugar
1/2 cup candied walnuts

1/4 c cream
1 cup melted butter
1 tsp vanilla
2 lg eggs
2 cups pulverized okra, (mix with 1/4 cup water in a blender)

Method

Preheat oven to 350.

Mix the dry ingredients in a large mixing bowl with a whisk. Set aside.

In a large mixing bowl, mix the eggs and the okra. Slowly add the cream, melted butter, and vanilla. It is almost better to just use a whisk or fork at this point. The okra mass takes on a life of its own, climbing up the beaters of your mixer. It can get messy!

Combine the wet and dry ingredients and pour into a well greased pan or bundt cake mold.

Bake at 350 for 40 minutes or until cooked through. Test with a toothpick. Allow to cool before inverting onto a plate.

I drizzled my cake with caramel and sprinkled it with powdered sugar. I really think a nice lavender glaze would be amazing with this cake!