There was a time when I would sing so loud that people would stare at me from across the room. But I couldn’t care. I sang cause the world would just rush to my tongue and I couldn’t hold them back. Same way as how you touch leaves on a “touch me not” plant. You just can’t stop till the entire bush is closed and no more leaves are spread open. Emotions have a way of being trapped and locked up in music. Any kind of music. Music, the rain makes on a stormy night; music that a car makes when you do 100 mph on a highway; music that a tin can makes when you drag it over a muddy road. Some times we make noises and some times we make music. Music that takes us back to memories. Memories that we might not be able to label happy or sad, angry or mad. The same thing happens when you make food. If you love time travelling then I suggest you learn to sing or pick up a few pots and pans and get going! Make some thing that your mum makes on birthdays. Sing a song that you sang in the 6th grade and was a hit! When I cook, I love listing to acoustic covers of all my favourites songs. And trust me, the food just tastes better.
I have decided to make food that runs with the seasons. Food that runs in the family and food that makes music in my home. Yes. Food can make music too. Like when you snap a carrot into two, cut leeks fast, the sound that your whisk makes when you wanna make meringue nests. Ok I wanna continue this post but I have a little bunny rabbit running around me .. some one needs my attention and I think its criminal to be here.. So bye bye for now… see you on the next post…..
This recipe is adapted from the book Indulgent Cakes and it is divine!!!!
Leaving you with the recipe
- Blanched almonds – 2 cups
- Confectioners Sugar – 2 cups
- Pistachio – 2 + 1/2 cups (not the salted kind)
- Cardamom Powder – 1/2tsp
- Lemon Rind – 2 tsp
- Eggs – 2
- Egg White – 5
- Green Colour – ( optional) depending on how dark you want it
- Almond Flakes – 1/2 cup
- Whipping Cream – 300ml
- Greek Yoghurt – 1/2 cup
- Sugar – 2 cups
- Preheat oven to 160°C. Grease a round cake pan and line base with baking paper
- Process blanched almonds, pistachios, icing sugar and cardamom until fine; transfer to a large bowl. Stir in rind, eggs and egg whites. Tint green with a few drops of colouring. Spread mixture into pan; smooth surface. Sprinkle evenly with flaked almonds
- Bake cake for 1 1/4 hr; because this cake contains no flour it is tricky to test for doneness using a skewer, instead expect the cake to dome slightly, have a cooked smell and a golden top. Cool cake in pan
- Meanwhile, make poached persimmons. Split vanilla bean lengthways; scrape seeds into a large saucepan, add bean to pan with sugar, the water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer, add persimmons, covering with a round of baking paper (this keeps them submerged); cook for 8 minutes or until just tender. Cool persimmons in syrup
- Beat cream and yoghurt in a small bowl with an electric mixer until soft peaks form
- Place cake on a cake plate or stand; dust with extra sifted icing sugar. Serve with poached persimmons and cream