Hope you have exciting things planned this weekend? I’m going to another pottery throwing class on Saturday and plan to put my feet up on Sunday (and eat some cake 😉 while I’m at it). The weather forecast is promising us decent, summer-appropriate temperatures and sunshine this weekend and the beginning of the week and I am hanging for that, especially that we are not in a position to go on holidays abroad this year.
I’m really looking forward to throwing some more pots on Saturday. It’s my fifth class and I am enjoying the process of learning and getting better at it. Each time I pick up my handiwork from the previous class, which the teacher glazes and fires for us, I can see that my bowls are getting progressively less ugly each time. It’s humbling to learn something new when you are a fully grown adult. I came to realise that people who accept that they don’t know everything when they grow older and regularly put themselves out of their comfort zone, stay mentally young and agile. Those who get complacent and close themselves off to new experiences often lead quietly unfulfilled lives and grow old ahead of their time. I certainly aspire to be the former. I did a quick poll on Instagram last week asking if you would rather see more sweet or savoury recipes. To my surprise, about 76% of you voted ‘savoury’, so this week I have been busy developing lots of satisfying and nourishing savoury recipes, which I will release into the wild starting next week. Prior to asking the question, I had already planned to publish this vegan lemon blueberry cake recipe as I made for our guests last weekend and it went down really well. I tinkered with the recipe a little bit more and here is my take on this summer classic. It’s moist, tangy and sweet, full of jammy blueberries and I like serving it with creamy vegan coconut yoghurt when I want to turn this cake into more of a dessert, with dollops of blueberry sauce (cooked down blueberries) on the side. Hope you’ll enjoy and I will be back with healthy stuff next week, that’s a promise.
100 g / 1 cup almond meal or finely ground almonds 180 g / 1½ cups all purpose white flour or GF cake flour mix, sifted ¼ tsp fine sea salt ¾ tsp baking soda 1¼ tsp baking powder 160 g / 1 heaped cup blueberries, coated in 2 tsp flour
LEMON SYRUP
25 g / 2 tbsp sugar 4 tbsp / ¼ cup lemon juice
