Happy Valentine’s day sweet darlings. The day of Love is upon us and I just want to say that I love each and everyone of you!!!! Thank you for being my bloggy friends.
We don’t really celebrate Valentine’s day over here. So I haven’t done any Valentine’s crafting or decorating. In fact I wasn’t going to do anything at all. And then I changed my mind….
My Love is still working so hard at his study. He is into the final stretch now, but as so often they have saved the really hard bits to last. So as I saw him sitting bent over his study books all day, my heart flooded with love.
My Love truly is the love of my life. I found my home when I found him. And I couldn’t be more proud of him.
So I decided a little celebration of love was in order. And as with so many men, the way to my guy’s heart is through the kitchen. So that’s where I went.
I baked him a cake. A coconut cake with royal icing. The recipe for the cake is from my mom’s old baking book from the fifties. I have made it many times before but never before in a heart shape.
And I am new at this glazing stuff. I love it, but I have definitely got to learn how to do that properly.
We had a piece (ok two pieces each) with our afternoon coffee. I am already looking forward to my next piece with tonight’s cup of tea.
I don’t know how it is for you. But a cake baked with a warm heart and oozing with sweetness, just says love to me….
I am glad My Love agreed.
Love from me to you,
Nostalgic Recipe for coconut cake from my mom’s cookbook:
3 eggs seperated
2 ts hot water
150 g (1 1/3 cups) sugar
tea spoon Vanilla sugar or vanilla extract
3 drops of Almond essence
a pinch of salt
125 g (1 full cup) flower
3 teaspoons backing powder
75 g (2/3 cup) coconut flowe
75 g (2/3 cup) butter melted
Wisk egg yolks with hot water into a frothing mass, slowly add 2/3 sugar and vanilla sugar.
Wisk until it is smooth and add the essence and salt.
Wisk the egg whites stiff add the remaining sugar
Spoon egg white untop of yolk mixture, siff dry ingredients on top
Slowly combine, do not stir, carefully add melted butter.
Put in baking tin and bake immediately for appr. 40 minutes at 175 degrees C (347 F)