Well, the rabbit training didn’t happen.
It turned out not enough people had signed up (how is that possible?!) so it’s been postponed till the end of April. Not impressed 😦
Instead, I went to a full council meeting on Wednesday. And it was so much fun!
More positive is the fact that spring is most definitely here.
Hasn’t it been beautiful? So warm and still light enough, when I get to the yard in the evenings, to see the hundreds of daffodils everywhere and the blossom just starting to come out.
The birds are still singing their hearts out at almost 7pm… and THE CLOCKS GO FORWARD TONIGHT! Feeling the love for British Summer Time 🙂
Another good thing this week was this:
I hadn’t made a cake for ages but it was a bloke at work’s 40th so it was about time. I wanted to make a coffee cake (I’m not selfless enough to make a chocolate cake when I’m not eating the stuff!) so I used this BBC recipe, deglutenised and undairified (both technological cooking terms, you know) and tweaked:
225g plain flour (I used Doves Farm plain GF blend)
85g brown sugar
50g caster sugar
50g ground almonds
3tsp baking powder
1tbsp coffee, mixed with 1tsp warm water
250g plain soya yogurt
5tbsp rapeseed oil
Preheat oven to 180C and grease and line two 20cm loose-bottomed cake tins.
Mix the flour, baking powder, almonds and sugar together by hand till well blended, then make a well in the centre. Beat the egg and pour it into the well with the yoghurt, the coffee mixture and the oil then mix well with a wooden spoon till smooth.
Pour into the tins, smooth the tops and bake for 20-25 minutes, until an inserted skewer comes out clean.
I filled mine with cream cheese icing, with more coffee mixed as above added, and topped it with 50g of icing sugar blended with enough coffee mix to make a smooth paste. If I’d had walnuts, I’d have added some to the cake and put some on top. But as I didn’t, I didn’t 🙂
It went down a treat at work. I think next time, I’d add a bit more coffee to the sponge and use a vanilla cream cheese buttercream to fill, as a contrast and similarly, use this chocolate icing to top it because that would take it to a whole new level. But it was delicious and had a great texture. So moist (sorry), thanks to the yoghurt and, in contrast to a lot of gluten-free cakes, it rose really well.
And there’s lots of possibilities for this cake too… as soon as Lent endeth, a chocolate version of this cometh. Ain’t no doubt about that 🙂
Don’t forget about the clocks tonight… and it’s supposed to be another beautiful day tomorrow! What are your favourite signs of spring?