Happy Birthday to me. Yep its my birthday and I usually don’t celebrate but this year I am turning 30 which I think is a milestone in my life. The last time I was excited about getting older was when I was 21. That seems lifetimes ago.
It feels like only yesterday that I was backpacking around the world in numerous places, finishing high school and dreaming of finally leaving my home town or even buying the property that we now live on.
I have grown in more ways than one and I often look back on the people I have come across during my life that have really shaped me as a person. This I am ever grateful, for these are the people who are honest, not afraid to say the truth – yes even if it is hurtful and support me through my never ending conquests in life. I am always saying thank you to the people who have shaped me and generally find the time to see them when ever I can, it is not always easy when you live further away. So today I want to say thank you to you all who have made a huge impact in my life, here on the web, friends in the city and the family who I love.
Birthdays are a quiet time for reflection and maybe a splurge on eating. Though this delicious orange, turmeric gluten free cake does not fit that description. Its a cake that is zesty orange in flavour with a hint of turmeric yet the turmeric gives it a great colour. Turmeric has many healing properties and is known as the new superfood. It’s a simple cake to make and one piece won’t be enough – I promise.
So tell me what are/did you do for your birthday this year? Got any words of wisdom for a 30 year old?
- 250g butter
- 250g (1 1/4 cups) sugar
- 4 eggs
- 150g (1/2 cup) Greek yogurt
- 20g turmeric, finely grated
- 200g (2 1/4 cups) almond meal
- 150g (1 cup) polenta
- 1 tsp baking powder
- 2 oranges – zested and juiced
- ½ cup of thick Greek yoghurt
- ½ cup icing sugar
- Orange zest to garnish
- Pre-heat oven to 180’c. Line a 20cm round baking tin with baking paper OR grease with butter and coat with polenta.
- In a mixing bowl cream the butter and sugar till pale. Add one egg at a time mixing until combined. Add the yogurt and turmeric, stir to combine.
- Fold the almond meal, polenta and baking powder through. Add the juice and zest from the oranges, stir to combine.
- Bake in the oven for 1 hour. Turn out the cake after five minutes of cooling. Allow the cake to completely cool for an hour before icing.
- To make the icing combine the yoghurt and icing sugar and spread over the top of the cake. Using an additional orange add some zest to garnish the top of the cake.