I can’t believe we’re in mid April already!
Four years! It’s been four years and two days since I published my first post.
It is a relationship. A bond between the writer/creator, blog space and readers/friends. A relationship I take quite seriously and cherish every bit of it.
Some days/months are hard. Sometimes there’s a block, and sometimes… life just happens.
I truly am thankful for all my friends who’ve known me from the baby stages of this blog to my new friends who’ve been so supportive.
The immense support and words are so fulfilling and many of you can attest to it.
This blog has opened so many doors to so many opportunities and possibilities. It might sound cliched, but I have to thank ‘YOU’ all for it.
Stories can be written, great recipes can be developed, photography can be lovely, but if not for you, a blog is a blog which has good stuff with no exposure.
I am especially thankful for the relations I’ve built in this process.
Cheers to all of you, and I am just overwhelmed with so many emotions that this space and you my friends and readers have brought in my life. Thank you. I mean it with all my heart.
Had to celebrate this post by sharing a cake which was inspired by my most favorite cake of all time from my blog …HONEY CAKE and one of my personal favorite story of the mini me and my balcony.
This cake is a sponge cake which is soaked in sweet syrup and served cold.
Hope you get to try out one of my favorite cakes.
Have a beautiful week my friends.
- 2 cups all purpose flour
- ½ cup almond meal
- 1 tbsp baking powder
- pinch of salt
- 4 large eggs
- 2 sticks butter
- 1 cup granulated sugar
- 4 tbsp of milk
- 1 tsp vanilla extract
- For the syrup:
- 1½ water
- ½ cup honey
- 1 cup coconut powder
- 1 cup fresh pineapple juice
- ½ tsp fresh cardamom powder
- Thinly sliced pineapple baked in a 300 degree oven for 2-3 hours and left in the oven slightly open overnight.
- Mildly sweetened whipped cream.
- In a pan on medium flame add all the ingredients for the SYRUP except the cardamom and boil for 15 minutes. Take off the stove and add the cardamom powder, let cool.
- Preheat oven to 325 degrees.
- In a mixing bowl, whip the butter till light and fluffy. Add sugar ¼ cup at a time and beat well.
- Add one egg at a time along with vanilla extract and beat well.
- Mix the dry ingredients well. Fold it in the butter mixture and do not over mix.
- Bake the cake in a 2 ,8" baking pan anywhere from 35-40 minutes depending on how your oven works. Mine took 40 minutes. Check with a skewer.
- Let cool the cake for 20 minutes. VERY IMPORTANT TO COOL THE CAKE.
- Pierce both the cakes with wooden toothpick randomly. Take a cake plate or pedestal and keep one sheet cake on it, and drown it with the beautiful SYRUP,making sure to mix the syrup well before pouring, because the coconut tends to float. Now soak the other cake also and be careful to flip the soaked side to the soaked side on the pedestal. The top should be dry. Be careful and gently when you flip to stack it on top of that cake.
- Let the cake sit for 2 hours before frosting.
- Most importantly, frost the cake just before serving.
- Or you could serve the whipping cream on the side.
- Garnish with dried pineapple chips.