Hello dear friends and happy Thursday!
I hope that you have had a lovely week thus far...♥
Now that I am back at work, life is busier than ever, which means I don't have a lot of time for blogging...
Today the children and I spent the morning sewing felt hand puppets which we will finish off tomorrow.
I feel so thankful to be able to resume a somewhat normal way of life, and I am purposing to cherish each moment, and take things slower.
Apart from au pairing, I have been weeding and tidying the garden, and planting more spinach, lettuce and beetroot seeds.
We are also getting a delivery of manure today which I will add to our compost heap.
Stay tuned for a garden update coming soon!
And now, here is the recipe for the orange, almond and polenta cake I promised to share...
This cake is absolutely delicious served with fresh whipped cream and a cup of tea...it is also gluten-free♥ {{smiles}}
I hope that you have had a lovely week thus far...♥
Now that I am back at work, life is busier than ever, which means I don't have a lot of time for blogging...
Today the children and I spent the morning sewing felt hand puppets which we will finish off tomorrow.
I feel so thankful to be able to resume a somewhat normal way of life, and I am purposing to cherish each moment, and take things slower.
Apart from au pairing, I have been weeding and tidying the garden, and planting more spinach, lettuce and beetroot seeds.
We are also getting a delivery of manure today which I will add to our compost heap.
Stay tuned for a garden update coming soon!
And now, here is the recipe for the orange, almond and polenta cake I promised to share...
This cake is absolutely delicious served with fresh whipped cream and a cup of tea...it is also gluten-free♥ {{smiles}}
ORANGE,
ALMOND AND POLENTA CAKE
100ml fresh orange juice
25ml sugar
5-6cm rosemary twig with leaves
150g butter
150g castor sugar
3 large eggs
5ml baking powder
Pinch salt
5ml finely grated orange rind
175g almond flour
75g polenta
Preheat the oven to 160 degrees Celsius.
Grease a 20cm cake tin.
Heat the orange juice and sugar over a
low heat until the sugar has dissolved.
Remove from the heat, add rosemary twig
and allow to infuse for five minutes.
Remove the twig from the syrup.
Set aside the syrup, you will need to
reheat it and pour it over the cake later on.
Beat the butter and castor sugar until
creamy and add the eggs gradually while beating on a high speed, until light
and fluffy.
Use a mixing spoon to mix the baking
powder, salt, orange rind, almond flour and polenta into the creamed
mixture.
Spoon the soft dough into the greased
cake tin and level the surface.
Bake for 50-60 minutes, until golden and
done.
Remove from the oven, prick the hot cake
and pour the hot orange syrup over the cake.
Allow to cool before cutting.
Serve with cream.
Blessings,
Kelly-Anne