Pre-Christmas treats
We have a new edition to our family and my pregnancy wasn't the easy one. But as we mums say, you forget about all that the minute you see the little star. It Is very true and after a few months we are settled and feeling like she has been in our family forever. Her big brother has got used to her very quick and now he is enjoying talking and making funny faces to her. She is very smilie and happy baby so i am back to my normal self too.
We are all looking forward to have our first Christmas with A., and M. Is preparing little gifts for his little sister with big grin on his face. Somehow the family feels full and complete.
I have started preparing handmade Xmas decorations too and working on the menu for the celebration table. On this note-i made a gift-from Me to Me- slow cooker and now i am starting the experiments with it. Can't belive that someone can get so excited about buying a pot, here I am.
Anyway...about the pot results, some other time.
Recently I made this so lovely and amazingly easy cake, which I've been planning to bake for...years. I know, it really took me so long to get to it. But i am 100% it's not going to be the last time i making it anyway.
It took me 10mins to prepare it, so i do recommend it to all of you busy mums and working ladies that don't have tones of time to spend in the kitchen.
I have to admit that i am typing this post from my phone and the pictures are
Not the best but i still haven't got to the point of getting the SLR out and taking decent photos. I even don't have a proper picture of our little girl yet...
Here is the recipe for the cake:
175gr very soft butter
200gr self raising flour
150gr hazelnut-ground
150gr sugar
142ml buttermilk
3 free range eggs-beaten
1tsp vanilla extract
Lemon zest
12 canned apricot halves
2tbsp honey
50gr faked almonds
Preheat the oven to 180C and line a baking tray with grease proof paper. Wizz the dry ingredients in the food processor. Add the wet ingredients plus the lemon zest and the butter and pulse until combine. Pour into the tin thenarrange
The apricots cut side down, drizzle with honey and sprinkle the flakes. Bake for 40-45mins then cool for 20mins and serve with cream combined with a few spoons of honey-optional.
Voila!
I hope you enjoy it!
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