Birthday 2

   Yesterday evening was, apart from my birthday also the last lesson of this season's
   illustration course. My students surprised me with some great handmade birthday
   cards. The lovely P also gave me a fab little surprise package to say 'thanks'.
   It contained all sorts of cute goodies like animal print patches, tea and some
   amazing vintage finds (the wine bottle cork-man is my fave!) which came in a little
   basket. I just couldn't stop smiling!

   I also promised to post the recipe for the cake... here we go:
   (c = cup = about 240 ml, t = teaspoon)

   3 c flour
   1 c vegetable oil
   1 c grated zucchini
   3 eggs (and P, these are the organic small or medium ones!)
   2 1/4 c sugar (or 1 1/4 c fructose/fruitsugar, as I used)
   1 pinch of salt
   2 t baking soda (for the dutch: you can buy this at a 'toko')
   a pinch of 'real' vanilla (or 2 t vanilla extract)
   3 t cinnamon
   crumble topping
   1/4 c flour
   1/2 cup muesli
   3 tablespoons sugar (or 2 of the fructose)
   1/4 c raisins
   1/4 c chopped mixed nuts
   2 1/2 tablespoons butter, cut into small pieces

   pre-heat the oven to 170 C (325 F, gas mark 3) 
   1. whip the egss together with the veg. oil and sugar with a electric mixer for about 3
       minutes, till it's thick and lobed.
   2. add the flour, salt, baking soda, vanilla and cinnamon and mix it into the eggs
       mixture with a spoon.
   3. add the grated zucchini and mix it together (again with the spoon).
   4. cover the bottom of a round baking tin (of about 26 cm / 10 1/4 ") with some
       baking paper, and the sides of the tin with a thin layer of butter.
   5. add the mixture to the tin and spread it out evenly.
   6. put it in the middle of the oven for about 20 minutes.
   7. put al the ingredients for the crumble topping together in a bowl and mix in with
       your fingers until it looks a bit like breadcrumb.
   8. take the cake out of the oven (but keep it on!) and evenly sprinkle the topping over
       the cake.
   9. put it back in the oven and let it bake for about 20-30 more minutes. Check by
       sticking a thin knife or knitting needle into the middle of the cake if it's fully baked.
       If the knife or needle comes out clean, it's ready, if not, put it back into the oven
       and check again in 10 minutes.




  1. Gefeliciteerd! En wat een mooie kaarten!

  2. Yay! Thank you for the recipe Kim!

  3. a cup of flour? hmmm?
    a teacup, a buttercup, a coffeecup, a rummikub or perhaps a FIFA cup?
    trust me I can't read a recipe


all content on this blog © Kim Welling unless stated otherwise. Powered by Blogger.