Giving Thanks, Little Feet and Time to Breathe...
This post was supposed to go up on Thanksgiving Day! Hence the title… Lol. Best laid plans…. Still, the feeling holds and I decided to keep the title :)
This year has given me so much to be thankful for… Especially the little tiny feet that fill my heart with joy and my life with wonder and chaos. I am thankful for the chaos too, even if it takes a look back to appreciate the tender beauty in that disruption.
Time has been flying so fast that I now find myself reminding me to take advantage of the moment now and simply be in it. I have not been an in-the-moment kind of person for so many years now, but little feet (LF) makes it so much easier. Hours pass when the gentle rhythm of a little heart beating against mine and soft whoosh of breathing on the crook of my neck… I mean hours and it has not felt restless at all. Sometimes, I fall asleep and wake up in the same exact position but with a smile on my face. I have done nothing for hours, yet I feel so accomplished, in having provided security and comfort to LF. Cuddles never felt so satisfying… :)
And, yet, I do find myself fighting to find space and time to breathe .. Yes, it is not all cuddles and coziness.. There is a lot of crying - LF and me.. Me, for the lack of sleep, time, space … the lack of me. And, yet, I know it is precious. And, yet, I complain and get frustrated with the situation. And, yet, I remind myself to let go, and enjoy. LOL.. And the cycle repeats..
This cake is the first I have baked in 3 months! So, I felt I really must post it. And, it also helps that it is super easy to make :).
So, that’s it. I don’t have time to write more. But, do make this cake; because it is well worth relishing a slice or two of, in those stolen moments of peace and self-reflection :). This cake actually get better the next day and keep nicely for 3-4 days simply covered on the counter. This is thanks to the amount of butter and using the almond flour that makes for a richer, moister cake.
Vanilla + Strawberry Torte
3/4 cup AP flour
1/2 cup almond flour
2 eggs
8 T butter melted and cooled.
2/3 cup sugar
2 tsp vanilla
1/4 cup milk
1-1/5 tsp baking powder
2 cups (loosely measured) frozen strawberries
Whip sugar and butter until pale, about 5 minutes.
Add the eggs one at a time, whipping each till fully incorporated. Continue whipping until pale yellow and doubled in volume. {abut 7-8 mins}
Meanwhile, sift together the dry ingredients.
Add the vanilla and milk to the egg mixture and whisk to mix.
Mix in the dry ingredients in three additions till fully folded through.
Pour batter into a prepared 8 inch cake pan. Top with frozen strawberries.
Bake in an oven preheated to 325F for one hour.
Remove and cool on rack. Slice and serve with tea.
