It doesn’t come naturally for me to share my personal life here on my blog, this has always been a space to share recipes, post my photographs, and write about food. But there are some things, and some events, that change everything. These are the ones that must be shared. So it seems as good a time as any to spill the beans that I’m six months pregnant. In just under 3 months time our lives here will be far from quiet!
This will be my third baby (yikes!). I have no illusions of grandeur, of getting any sleep for the first six months, or of having any time to my self really. I daydream about sleepily rolling out my yoga mat with baby by my side as I try to establish back my post baby yoga-body. I console and remind myself that my ten and seven year olds will be excellent helpers and of course my husband too, who this being his first baby can’t wait to experience every moment of it.
Then, as I have always done over the years, to settle my nerves, or calm my mind, I turn to my kitchen, and I cook.
And what better thing for a pregnant woman to cook than cake! Cake has been my saving grace, my shining knight, my obsession.
The golden hue to this – I’d almost say wholesome – cake is largely due to the whole wheat flour and brown, rather than white, sugar, with the added benefit of almond meal and sliced almonds for protein. This more wholesome style of baking is becoming my preference.
I like less sugar in my cake. I feel happier about eating it if there’s fibre, and whole grains, and now that I’m eating for two there’s a satisfaction and fullness that comes from altering white flours, and white sugars, for their less processed cousin.
The first slices of this raspberry, almond and buttermilk cake, served still warm from the oven, are the best. The days that follow, I like to lightly warm the cake through, and always find the excuse to serve it with cream.
Frozen raspberries are perfectly fine for baking, yet if you can get some fresh ones to garnish the cake with you’ll be all the more happier for the effort.
Raspberry, almond and buttermilk cake
150g softened butter
100g brown sugar
1 tsp vanilla bean paste
2 free range eggs
200g plain whole meal flour
50g almond meal
1/2 tsp bi carb soda
1 tsp baking powder
1 cup buttermilk
1 cup frozen raspberries
40g sliced almonds
Pre heat oven to 175C Line a 23cm spring form cake tin with baking paper.
Place the butter, sugar and vanilla in a bowl and whisk on a medium high speed for 1 minute. Add the eggs one at a time beating between additions, and scraping down the sides of the bowl till fully incorporated.
Sift the bi carb and baking powder onto the butter mixture, add the whole meal flour, almond meal and buttermilk and beat till well combined.
Add the frozen raspberries and fold gently to combine. Spread the cake evenly into the lined tin, sprinkle the top with the sliced almonds and bake for 50 minutes, or till an inserted skewer comes out clean.
Remove the spring form tin and cool the cake on a wire rack. For best results, serve slices of warm cake with cream and fresh raspberries.