The temperatures are making a fast nosedive and all the woollies are out. And the snow flakes are fast heading our way. But a few nice things have been happening which really warms the heart. A dear friend , who , I had thought was lost forever, turned up a few days ago, and it was so overwhelming to have her back again. We hugged, shed a tear or two, and caught up with each others lives, and after a while, the hours just passed by, as if we had never been apart. Yes, it was nice to have you back, dear P.
On another note, yesterday, the young man in our house was elected as the year 4 school council representative. He was so pleased, his grin as he came out of school yesterday, said it all. And this was something that he had really wanted. Last year, the poor guy had to be brought back home from school, after half a day, as he was feeling unwell, on election day. And this was after he had gone through the trouble of making a great effort and writing out his mission statement, which he did not get a chance to speak out, as the election was later on in the day. So, his victory this year means such a lot to him. (Thanks to everyone who have already left their wishes for him on facebook, really appreciate it.)
Yes, a few small things have been happening, but they have been giving enormous happiness, and I am so thankful for that, especially after the emotional roller coaster ride of the last month. Such sweet happenings demand something sweet. I made the following simple almond cake for my friend when she came over.
1 and 1/2 c sunflower/vegetable oil
3/4 C sugar, ground
1 and 1/2 C whole wheat flour (atta)
2 tsp baking powder
3 tb lsp ground almonds
2 tsp vanilla extract
For the whippped cream frosting-
200 gms of double cream +2 tblsp icing sugar
a little almond flakes for topping
1/2 C water mixed with 1 tblsp sugar
- Pre heat the oven at 180 deg C and grease and flour an 8 and a 1/2 inch diameter round baking pan.
- Beat together the oil and sugar for a minute. Add the eggs, one at a time, and beating well after each addition. Beat in the vanilla.
- In a bowl, mix together the flour, baking powder and ground almonds.
- Fold in the flour mixture into the egg mixture, a little at a time, just till everything is moistened.
- Tip the mixture into the prepared baking pan and place it in the centre of the pre heated oven.
- Bake for about 20 minutes or till a skewer inserted through the centre of the cake comes out clean.
- Cool the cake in the pan for a couple of minutes and then turn out on a cooling rack. Cool completely.
- Beat together the cream and sugar till stiff.
- Slice the cake horizontally in half. On the bottom layer, brush a little of the sugar syrup. Place a dollop of the whipped cream in the centre and spread out with a spatula.Place the other half on top and brush with a little more of the syrup on top. Spread the remaining whipped cream on top. I kept it quite rough and rustic looking. Sprinkle the almond flakes on top.
This s a very simple and homey cake. But the best part is that you can enjoy the basic cake for even on it’s own, or jazz it up for other , more extravagant decorations.