It’s funny how with time, you realise you become more and more a somewhat younger version of your parents. I’m not talking about the obvious things like looks, speech and the like, which, by the way, are getting a bit exorbitantly similar for my taste. I am talking about the things you secretly do. Like dipping your strawberry into your indian-spiced stew (yes, I’m cooking stew at this time of year) and realising the little smile that creeps onto your face because you remember how your dad used to create the most terrible combinations of food when you were a little girl and how you knew you will never do this, because you know which foods go together well.
Apart from diagnosing similarities in my family, I’ve been also observing a lot of insane people on the street lately and I wonder what terrible thing could have happened in their lives that makes them act and say the things they say.
But because it probably is not very helpful to analyse random people’s behavior that much if you are training to become a primary school teacher, and apart from that analysing children’s behaviour is very much more entertaining anyways, I thought I’d share this with you. A young professor at my uni showed this to us in a seminar. I laugh every time I watch this and am looking forward to very fun times with the kids in my future classroom. Unfortunately it is in German, but even if you don’t understand a word, it’s probably just as funny to watch (look at those facial expressions!).
Also, when you realise you don’t have any of the equipment you would need to make a food photo look decent, and you go to your parent’s place on a weekend just to take pictures of food, you know you might be a bit too obsessed with your blog. Never mind.
Serves 4 (for a casserole dish double the amount of the ingredients – serves 8)
for the cake
- 50 g hazelnuts or almonds, ground and roasted (1/2 cup)
- 25 g gram (chickpea) flour (1/4 cup)
- 20 g potato starch (1/4 cup)
- 50 g brown sugar (1/4 cup)
- 1 tsp baking powder
- 50 ml rice milk (or any other gluten- and dairy free milk)
- 20 ml coffee
- 50 g oil (60 ml)
for the lemon cream and strawberry layer
- 1 can coconut milk (400 ml), refrigerated for at least an hour
- one organic lemon
- vanilla sugar
- 200 – 500 g strawberries (really depending on your taste)
- sugar or agave/maple syrup to your taste
Line a cake tin with baking paper. Preheat the oven to 180° C (350° F).
For the cake base, mix the dry ingredients (you may need to sieve them, as gram flour tends to be lumpy) and add the wet ones. Pour the batter into the cake tin and bake the cake for about 8 minutes, until a toothpick inserted into the cake comes out dry.
Meanwhile prepare the coconut cream. Take the can out of the fridge (don’t shake!!) and scrape out the top, thickened cream (you won’t need the liquid for this recipe, but you can use it for cooking or smoothies). Grate off the lemon zest and add some vanilla sugar and zest to the cream. Refrigerate.
Wash the strawberries and pureé them (you may want to keep some for decoration). Add some sweetener of your choice if necssary.
If you’re serving the trifle in glasses, crumble the cake with your hands and spread in some glasses or a baking dish (you may not need all the cake, depending on how cakey you like your trifle to be). Press down a little. For the casserole dish just leave the cake in the dish. Add the strawberry sauce and the coconut cream on top. Decorate with some more lemon zest, fresh strawberries or some dots of the strawberry sauce.