Celebrations. It’s in the way they have been a part of mankind over the centuries that I find truly sensational. We’re really party animals, aren’t we?
Each culture, all traditions, religions and every walk of life have their way to celebrate. We give them names and find reasons, but in principal the idea is the same throughout: friends, family get together and usually food is an integral part of the gathering. Call it Christmas, Eid, Thanksgiving, or be it a simple BBQ, a fancy ball or even a concert of a lifetime - we’ve always found many ways to party. Imagine a life without colorful celebrations.
I’ve been thinking about the types of celebrations we’ve had over the years. As Soeren’s school started last week his first project for the next few weeks is all about celebrations and he finds it totally fantastic that they should be covering this topic in his Birthday Month. His exuberance is contagious and the added benefit of turning 8 tomorrow has us both plotting and planning on how to celebrate the perfect party.
Celebrating life! I’ve always loved birthdays - it’s such a great way to commemorate a person and rejoice the life. And if it’s one right at the beginning of the long path of a lifetime it’s so much more exciting, magical and simply fascinating. It’s that mischievous glimmer in the eyes of an 8 year old that I cannot get enough of.
So, while my cousin and I are decorating the living room with balloons, candles and streamers, I reminisce the birthdays we’ve had in the past and cannot wait to celebrate the many to come.
Let’s party shall we?
Apricot Saffron Cake
Printable version of recipe here
150g unsalted butter
1 large egg
150g ground almonds
Pinch of saffron
175g all-purpose flour
1 teaspoon baking powder
420g apricots, halved
Handful flaked almonds
- Butter a square (approx. 20cm) baking form and line the base with baking paper. Preheat oven at 180 degrees C.
- Soak the saffron in about 50ml boiling water for 15 minutes. Beat the butter and sugar until light and creamy, then add the egg and beat again until everything is evenly incorporated.
- Add the ground almonds, then sift in the flour and baking powder and fold through alternately with the saffron liquid. Whisk through quickly at the end, to ensure the batter is smooth.
- Spread the mixture over the base of the form. Press the apricots halves randomly into the mixture. Sprinkle the flaked almonds over the top and bake at for 35-40 minutes. Allow to cool, then dust with icing sugar.
The perfect cake for just about any occasion. I love the lightness and flavors of this cake. Delicious ripe apricots topping an incredibly airy cake, flavored subtly with the saffron makes it something special for those memorable moments, yet incredibly easy for the everyday affair.
We’ll be celebrating this week – enjoying the magical time through Soeren’s eyes. There’s be lots of Lego, balloons some Harry Potter and definitely a lot of chocolate! In the meantime hope you all have an awesome week.
You might like these cakes from WFLH:
|Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel||Strawberry Yogurt Mascarpone Tart||Creamy Dulce De Leche Cheesecake|
All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First