I still can’t digest a fact my baby, my small little girl, is going to make 13 this weekend. 13?!?! Where and how did that happened?!?!
Well .. I am totally exaggerating , but truth is, time did fly.
I can still remember a morning when I packed the bags and went to hospital with my huge belly. I still remember fear I felt, fear of all those unknown things that are about to happen. I read books, I heard other mums .. but every story is unique as every child is .
And no , it was not easy. Motherhood brings so many doubts, new priorities, emotions .. its all new world. But I always tried to think , use my own head and not listening others.
I tried to do it my way, educate her my own way, pointing values I think are very important… and let her learn, from us, from others ..but mainly from her own mistakes.
Learn about world that surround her, help her with all those discoveries and be there, always be there for her.
I tried to be a friend but asked to be respected, respecting her ..
I am very very proud of a girl she is now. I hope she will continue being who she is, believe in herself and do thinks she like … and I will always be here for her!!!
This week we celebrate , and best way is with a great cake!!!
GF Chocolate Cake with Strawberries
120g coconut oil, plus extra for baking pan
150g bittersweet dark chocolate
5 large eggs at room temperature
130g coconut sugar
A good pinch of sea salt
50g rice flour, plus extra for baking pan
45 g almond meal
Preheat your oven to 180°C.
Butter two 19cm round cake forms and sprinkle with rice flour.
Melt the coconut oil and chocolate together in a double-boiler (a heatproof bowl resting on a pot of lightly simmering water). Set aside.
In the bowl of a stand mix, beat the eggs and sugar with salt until light and pale and doubled in volume.
Gently fold in melted chocolate mixture. Sprinkle the rice and almond flours over the batter and fold gently to combine. Pour into prepared pans and bake around 25min. A tester inserted into the center of the cake should come out dry.
Let cool then invert onto the rack.
100g cashews, soaked for minimum 2h
50g coconut cream
25g agave syrup
1/2ts vanilla concentrate
1/2 cup strawberries
30g coconut oil
A good pinch of sea salt
Place all the ingredients, except coconut oil, into blender. Process until you get creamy mixture. Add melted coconut oil and process again.
Put one cake layer into a cake form, spread cream on top and place strawberries.
On top , place second cake layer and spread cream on top.
Put in the fridge for the cream to get more solid.
Take cake out of form, place on the plate, and cut strawberries and place on the top.