It’s so close I can taste it. Literally. This weekend tastes like kakigori- Japanese shaved ice drenched in matcha syrup and liberally topped with mochi balls and anko (red bean paste). It also tastes like an 80s-themed birthday party and cake. What does yours taste like?
Speaking of taste, I am happy to report that I am craving things again! Items like chocolate, burgers, green curry and of course, frozen yoghurt for lunch- all make it to the top of my list! It’s through this lesson that I learnt how phenomenally important food is to good conversation and good feelings.
Oh and I gave in and snipped my hair. I was going for Leigh Lezark but obviously my fringe isn’t quite long enough so it’s more bob-ish while I wait for it to continue growing.
In the meantime, if you love cake and hot chocolate, here’s one for us ‘innovative’ types, 2-in-1 sorta thing. Actually, it might even be one for the pudding lovers. That’s how I roll anyway.
Hot Chocolate Prune Cake (made gluten free & dairy free, adapted from The Australian Women’s Weekly)
1 1/4 cup (210g) seeded prunes
1 1/4 cup boiling water
1 tsp bicarb soda
60ml canola oil
1/2 cup brown sugar
1 cup GF flour blend
120g dark chocolate (55%), chopped into small chunks
1) Preheat oven to 175 degreesC. Grease a 20cm bundt tin thoroughly.
2) Combine prunes and water in the bowl of a food processor. Add baking soda and cover with lid of food processor. Stand 5 minutes.
3) In the bowl of a standing mixer, whisk the egg and sugar until double in volume and frothy. Add in the oil and whisk to combine.
4) Going back to the prunes, whizz it 3 times, 5 seconds each, until prunes look roughly chopped but not mushy.
5) Add the flour into the egg mix and whisk to combine. Add in prunes and chocolate. Mix well before pouring into the bundt tin. Bake for 50mins to 1 hour. Let cake stand for 10-15 minutes before turning out. Serve hot with chocolate sauce.
100ml almond milk
180g dark chocolate (55%), chopped coarsely
1) Heat chocolate in the microwave for 30 seconds on medium heat.
2) Heat milk in a small saucepan until just boiling. Slowly pour over warm chocolate in 2 additions, mixing gently after each.