BIRTHDAY CAKE

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No, this isn’t my end product, this is the foxy cake (from bloglovin) that made my heart skip a beat and fuel my desire to bake an orange and almond cake for my birthday.

Yes,  I baked my own cake because frankly, I don’t trust any of my friends in the kitchen, plus, wine comes first, I doubt any of them thought of organizing a birthday cake. It’s like the stork delivering babies, birthday cakes are just always there. No one really knows where it comes from, but ever-present on it’s post, the cake is like my mother with a camera, ready for action. Bring on the candles, spittle and sparklers.

INGREDIENTS:

2 cups almond flour

1 t cardamom

1 t cinnamon

1/2 t salt

4 eggs, beaten

1 cup honey

1/4 cup melted butter (or extra-virgin olive oil)

thumb of fresh ginger, grated

2 oranges, zested and juiced

2T honey

GARNISH:

Fresh jasmine, roasted almonds, pistachios, forest berries, citrus blossom cream, anything, just put anything on there that would satisfy your heart and make your eyes sparkle.

METHOD:

Preheat your oven to 180ºC.

Prepare a round springform baking tin with butter.

In the bigger bowl, mix the dry ingredients, almond flour, cardamom, salt.

In another bowl, mix the eggs, honey, butter, ginger and orange zest. Add this mixture to the dry ingredients.

Fold in until just blended and pour into your prepped baking tin.

Bake for 45-50 minutes. Or just until it’s a gorgeous deep gold colour and the knife comes out clean from the center.

While the cake is bronzing away, heat up the orange juice and table spoon of honey to make a syrup.

The moment that cake sets it’s hot feet on the counter, drench it in the syrup. Allow to cool, even if it’s just slightly, before serving.

My personal serving suggestion would be an orange blossom or jasmine whipped cream, but people go nuts for pistachios, toasted almonds, toasted coconut or you could even make a wicked dark chocolate ganache.

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WINTER CAME BY TODAY.

Winter came by today. Smacked me right in the face for not recognizing it, so obviously I had to right my wrong and hugged back with all my might.

I hugged in the form of molten chocolate cake slices with crème anglais.

1 x your top secret brownie recipe (or be lazy like me and buy a box of quality brownie mix)

250 ml fresh cream

1 vanilla pod (a whole one. Or some essence. But really the vanilla pod is perfect.)

80 g sugar

4 large egg yolks

Mix up the brownie batter and prep a cake tin with generous smears of butter. Get that beautiful baby in the oven. – It will probably bake the same amount of time as in your regular brownie tin as it’s a thicker bake and needs to be oozy and volcanic.

For the cream of angels, heat up the cream on medium heat with the scraped seeds and paste from the vanilla pod until bubbles start to form around the edges.

Whisk the yolks and sugar, slowly add the heated cream to the eggs little by little, continuously whisking, to avoid making a bowl of scrambled dessert.

Return the cream and egg blend back to the heat and whisk until the custard finds form and covers the back of a spoon.

Slice the brownies like a bread from the corner café, thick and crusty, and pour over the crème anglais just before you serve this hug with some milky tea.