I took a break from blogging as I didn't know what to make... basically no inspiration. And I didn't scour for recipes. Also I was on a diet, which meant no more baking for a while. What a conundrum for someone who blogs about food. But then my friend Jocelyn saved me from my dry spell and recommended some nice vegan baking recipes and sparked my interest. She introduced me to panna cotta and toffee pudding amongst others. What delectable treats!
About the weight loss, I went on an eating spree when I went on a short trip recently and I didn't even put on any weight. So it goes to prove whether I eat or don't eat, my weight only fluctuates marginally. Haha!
Anyway, yesterday was my mom's birthday and I took the opportunity to make her a lemon poppyseed cake from one of Jocelyn's recipes. It looked divine and I couldn't wait to try it. It has no flour, no oil and no sugar! Can you believe it? Only ground almond and 3 eggs. How is that possible? I think the honey had something to do with it.
I got the recipe here. (Thanks, Jocelyn!) I skipped the ginger, sadly, as I didn't have a juicer to get juice out of the ginger. I think it would have made a difference in the aroma. But anyway, almond flour was great and gave the cake a grainy texture. And the poppyseeds gave it that awesome crunch when you bite into them. So delectable!
The syrup that you pour onto the cake made it that much sweeter. I only regret not saving enough honey and lemon juice for the syrup. I should have made more syrup. But anyway it was nice nevertheless and I can't expect more.
We went out to dinner for my mom's birthday celebration and came back for the cake. We had steamboat and were stuffed. We took a break before cutting the cake. Luckily it was a small cake and really light. It really is a small cake so you might have to double the recipe if making for a big group.
The recipe recommended cutting the cake into half and layering one half on top of the other to make it taller. With syrup sandwiched in between. It was a good idea but my cake turned out tall enough. I used a 7 inch cake tin which yielded a maybe inch and a half tall cake. Luckily the baking powder worked and the cake was able to rise, which is apparently an issue for cakes using ground almond.
Anyway, I had a lovely evening with family and celebrating mom. I hope I get a chance to bake more now that I have come back from my short trip and seeing as it's Halloween soon, I hope I get inspired. Thanks for reading and have a great week ahead!
Labels: baking, cakes
