When our co-wranglers, Jay and Arwen, proposed a Foodie’s Guide to the Tarot, my first thought was of cards with food on. Not having the Cook’s Tarot (Schiffer, 2015) is not much of a hindrance, as the Empress is often surrounded by abundance in the form of fields of wheat or piles of food. The Ace of Pentacles is another card that springs to mind, where more than one version shows some kind of cornucopia of fruit and veg.
However, my mind then flitted, as it does, to the more sinful delights found on the Devil card from the Housewives Tarot (Quirk Books, 2004). Mmm, chocolate cake! While a foodie may rave about a produce supplier with juicy peaches, or a deli with the most delightful cheeses, those are tips that wouldn’t be helpful for most readers of this post. A chocolate cake recipe, on the other hand… 😀
What’s the most decadent chocolate cake recipe I have, I wondered? I don’t tend to do fancy cakes with icing and fondant, never having learned how. And the Devil is also about laziness. So, how about a quick and easy triple choc muffin!
Devilishly Simple Triple Choc Muffins
True to foodie understandings, the quality of the cocoa and chocolate you use will make all the difference with these muffins.
100g soft margarine or butter
100g caster sugar
100g self-raising flour
1 tsp baking powder
30g cocoa powder
100g chopped milk chocolate (or buttons)
100g chopped white chocolate (or buttons)
Heat the ove to 200ºC and get ready 18 paper cases and a muffin tin.
Beat together the sugar, butter, and eggs. Sift in the flour, baking powder and cocoa. Once smooth, stir in the chocolate chunks.
Divide between the paper cases and bake for about 15 minutes. Leave to cool on a wire rack. Eat them all! 😀
However, it’s been a long time since I made those muffins. Neither of my boys like chocolate, nor do I want to encourage a sugar habit. So, I offer a treat: a second, healthier, simple cake recipe.
This one is inspired by the Temperance card from the Gay Tarot (Lo Scarabeo, 2004). I love this version showing a chef at work. It reminds me of the healing properties of food, and the importance of getting not just the right mix of ingredients, but also the relevance of timing.
Temperance’s Balanced Date and Walnut Cake
Much of the sweetness here comes from the dates, so it’s really worth spending extra for medjool dates. Their sweet, gooey caramel taste and texture is beautifully balanced by the crunch and slight bitter edge of the walnuts.
250g stoned dates
30g cashew butter (can use unsalted butter or corn oil)
1 tsp bicarbonate of soda
240ml boiling water
70g agave syrup or coconut blossom nectar
280g plain flour (can use coconut flour)
2tsp baking powder
1.5 tsp ground mixed spice
pinch of salt
115g chopped walnuts
Heat the oven to 180ºC and lightly grease an 18cm round deep cake tin.
In another bowl, beat together the eggs and agave or coconut syrup. Then, sift in the flour baking powder, salt and mixed spice. Mix til smooth, then add in the cooled date and butter mix, and the walnuts, and stir til well mixed.
Pour into the tin and level off the top, then bake for about an hour – til a knife or skewer comes out dry. Leave to cool on a wire rack.
If you’re undecided about which cake to go for, a last card, Judgement, also from the Housewives Tarot… Of course, too much of even the healthiest cake is the Devil’s work. Bwahahahaha!