This is a cake for the 3 of us.
Why 3, you may ask…
Exactly 11 days ago my husband left his home country searching for a better chance. It was not an easy decision, nor it was easy to leave the 3 of us and go abroad, but, sometimes, we need to make difficult decisions and hope they will bring something good.
Despite I miss him terribly, I also feel really proud that he had the courage to change his course and try a new place, where I hope his effort and experience will be appreciated.
This is a cake for the 3 of us… me and the 2 of them, whom I try to love, spoil and care with double intensity, hoping they won’t miss their father as much as I miss my husband… but there are moments that I think they do the same game… they love, spoil, care for me with double intensity, hoping I won’t miss my husband as much as they miss their father.
This is a cake for the 3 of us… hoping we will make one for the 4 of us really soon!!!
Este é um bolo para nós os 3.
Porquê 3, podem perguntar…
Há exatamente 11 dias, o meu marido deixou o seu país de origem à procura de uma oportunidade melhor. Não foi uma decisão fácil, nem foi fácil deixar-nos aos 3 e ir para o estrangeiro, mas, às vezes, é preciso tomar decisões difíceis e esperar que tragam algo de bom.
Apesar de sentir imensamente a sua falta, também me sinto muito orgulhosa por ele ter tido a coragem de mudar de rumo e tentar um novo sítio, onde espero que o seu esforço e experiência seram apreciados.
Este é um bolo para nós os 3… eu e eles os 2, a quem eu tentar amar, mimar e cuidar com o dobro da intensidade, na esperança de que eles não sintam a falta do seu pai tanto quanto eu sinto a falta do meu marido… mas há momentos em que eu acho que eles fazem o mesmo jogo… eles amam, mimam, cuidam de mim com o dobro da intensidade, na esperança de que eu não sinta a falta do meu marido tanto quanto eles sentem do seu pai.
Este é um bolo para nós os 3… na esperança que vamos fazer um para os 4 muito em breve!!!
(adapted from Dessert for breakfast)
for the cake:
350g spelt flour
2tsp baking powder
1tsp baking soda
2tsp orange blossom water
4 eggs, at room temperature
90ml extra virgin olive oil
1tbsp fresh orange juice
for the frosting:
85g cream cheese
60g icing sugar
In a pot, bring 1,5l of water to a boil.
Trim the top and bottom of an orange. Once the water is boiling, submerge the orange and the kumquats and cook briefly, about 1 minute. Drain the fruits, discard the water, and repeat the boiling, cooking, and draining two more times.
Combine the blanched orange and kumquats, 200g sugar, and 1l of water over medium heat. Cook for about 30 minutes while stirring frequently until the sugar dissolves and the citrus rinds are fork-tender. Let cool until room temperature.
Drain the fruits and remove the seeds, reserving the cooking liquid.
Preheat the oven to 180ºC. Grease and flour two 19cm cake pans and set aside.
In a bowl, mix to combine the flour, baking powder, baking soda, and salt.
In a food processor, blend the cooked orange and kumquats (including rind) until a chunky puree.
Add the remaining sugar, eggs, 1 tsp orange blossom water, and flour mixture. Process for 2 minutes until well-incorporated.
Gradually drizzle in the olive oil and process until incorporated.
Divide the batter into the prepared cake pans. Bake for 40 – 45 minutes, until a toothpick inserted into the center of the cakes comes out cleanly. Remove from the oven and let cool on a wire rack.
Meanwhile, mix to combine 2 tbsp of cooking liquid, 1 tsp orange blossom water, and orange juice. Remove the cake from the pan. Poke the top of the cake all over with a skewer or fork and brush the liquid on the cake. Let cool completely on a wire rack.
Beat butter and icing sugar until pale and fluffy. Add cream cheese and mix well. Spreed frosting on top of first cake and place second one on top. Coat cake with frosting and decorate with flowers.