The Countdown has Started…

…. for my 36th Birthday! 

It´s a fact….March is around the corner and in less than a month I will turn 36!!!

There is something about crossing the barrier of the 35´s that tells you that the decade of the 30´s is about to finish even if you still have a good 4 years to go…..

Anyway, I rather prefer to enjoy the the excitation of the birthday plans and celebrations than to think much about the numbers!!

Celebrations and birthdays were what drove my passion for baking ..well that and the fact that I really love food!  So this week I took advantage of the few moments of reflection and updated the About section on the blog…

Somehow there was a sense of Safeness in all that cooking…

I hope you enjoy to know a bit more About me and this little random space of mine!

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A Spring Lemon Cake with Rasperries

With T sick last week, there was a lot of home entertainment to do! Taking advantage of the fact that he was turning one month older and I was officially starting my countdown we baked a cake together!

When looking through my cooking books and thinking what I could really bake with a sick toddler I found the perfect one for the occasion!

“Gâteaux de Maman”…”Mom´s Cakes”..spot on!

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This book was given to me by a good friend of mine one day when she came to visit from Paris. I was on my late stages of pregnancy and remember her saying something like…“well I guess now you have one more good reason to bake”…there is also a very sweet message inside…I love books with stories and this is one of those!

All recipes are very easy to follow so you can bake quickly and also enjoy baking with and for your little ones!

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It was a gorgeous warm day so lemon seemed the right flavour….I added a few raspberries to the original recipe, nothing tastes like Spring more than this mixture!

INGREDIENTS 

  • Juice and zest of 1 Lemon
  • 4 Eggs
  • 200 g of plain flour
  • 2 tsp of baking powder
  • 200 g of butter
  • 200 g of caster sugar
  • pinch of salt
  • 100 g of raspberries

Optional: tsp of vanilla bean paste or vanilla flavour

INSTRUCTIONS

  • Preheat the oven at 180C and grease a loaf tin and base-line with baking paper.
  • Mix the flour with the baking powder and reserve.
  • Melt the butter and add the sugar and  whisk together until smooth. Add the lemon zest and juice and then the eggs, one at the time mixing in between. Add the vanilla if wanted.
  • Add the flour and baking powder and fold it until all is well combined – be careful to not over-mix so the cake is fluffy and moist. Add the raspberries and slowly involve them into the dough.
  • Pour into the prepared loaf tin and and bake for about 35 minutes or until the skewer inserted in the centres of the cake comes out clean.
  • Cool on a wire rack, remove the cake from the tin and peel off the baking paper and place ii on a serving plate.
  • Add some powder sugar for decoration if you want and some additional raspberries.

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Have a good Weekend 

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