One of the best things about birthdays is celebrating them. I used to work with a great bunch of women – all of a certain age – and birthdays were always celebrated with some style. A cake would be brought in – some rather wonderful creation, wether home made or purchased from a fabulous bakery. Morning tea served with appropriate ceremony: plates and napkins, tea and coffee pots, flowers and candles on the cake. We always made time for this little ritual irrespective of how busy or frantic our day was. And of course there was a present. Great thought would be put into this gift – invariably something somewhat indulgent. All unnecessary but very much appreciated. It marked a sense of occasion.
This year, having moved from Sydney I found myself having no-one to play with on my birthday and no celebratory feasts organised and realised how much I missed the birthday cake, the bestowing of warm wishes and gifts. It doesn’t matter how old you are or even if you don’t (generally) eat cake. The birthday cake is always a treat and a gesture of friendship and love.
So having missed out on cake (and presents) I decided to treat myself and make my own birthday cake: apple and blueberry with ground almonds and a sticky flaked almond topping. It ticks all the boxes – even the (almost) healthy one.
It’s easy to make and is quite a stunning looking cake. Just right for someone’s birthday. Apple blueberry and almond cake
125g butter, softened
125g (1/2 cup) caster sugar
1 tsp vanilla extract
2 eggs, beaten
100g (3/4 cup) self-raising flour
125g ground almonds
2 apples, peeled, cored and sliced
1 punnet (125g) blueberries
Preheat oven to 180C. Grease the base of a 20cm spring-form cake tin. Beat butter, sugar and vanilla extract until fluffy then gradually beat in eggs, one at a time. Add a little sifted flour if the mixture looks as if it might separate. Lightly fold in remaining flour, milk and half the almonds until combined. Spread into the base of the cake tin. Sprinkle with remaining ground almonds then top with apples and blueberries.
To make topping, put melted butter in a bowl and whisk in eggs, sugar and cinnamon. Pour over cake. Sprinkle with flaked almonds. Bake for about 60 minutes; when ready it should be firm to the touch and a skewer inserted in the centre should come out clean. Cool completely in the tin before turning out. Dust with little icing sugar to serve.
What to cook for foodies who have eaten everywhere? When we get together with my brother and his partner here in Sydney we generally go out one night and then have a night at our place – cooking, drinking, eating, drinking. A lot of drinking.
Generally we confer on a menu and then all pitch in to cook. Food is most often Asian – Vietnamese or Thai – and always lots of little dishes. It’s a lot of work. I usually begin a few days in advance, making lists, shopping, preparing rubs and marinades and then on the day I’m generally in the kitchen chopping, mixing, etc while everyone else is either sitting reading papers or standing around chatting to me. Its a small kitchen so more than two people gets a bit, well, let’s just say it cramps my style.
This time, celebrating three birthdays we decided that we would do low-key and simple. And just for a change: Indian. My husband is a great South Indian cook, having lived in India for seven years – he make fantastic dishes including lots of vegetarian ones as well as delicious fresh chutneys. One of his most outstanding dishes is a chicken liver curry. Sounds weird but it is to die for. Its very rich and very hot (lots of green chillies) so we don’t have it often (maybe just once a year). For anyone who is a fan of chicken liver this is a must try dish.
For entree I made crab and prawn cakes wrapped in banana leaves with a coriander and mint chutney. M made a coconut and red chilli chutney to go with the curry as well as a vegetable dish with zucchini and carrot cut into matchsticks and then tempered with traditional South Indian spices: mustard seeds, cumin seeds, black gram dhal, asafoetida, split red chillies and curry leaves. To temper: heat a tablespoon of ghee and when hot throw in a tspn of mustard seeds, cumin seeds, the black dhal, half a teaspoon of asafoetida (this is very strong smelling) 2 split red chillies and a handful of fresh curry leaves. When the leaves begin to split and the seeds pop add the raw vegetables and a few tablespoons of water, put a lid on the pan and turn the heat off. The vegetables will steam and absorb all those wonderful flavours. Its quick and easy and incredibly delicious. You can add shredded coconut over the top.
Although none of us are really dessert people it never feels right to me not to make something. But it has to be light and not overly sweet and not complicated. So I thought a coconut panna cotta would be the go – rounding out the flavours of cardamon etc in the previous dishes, I roasted some peaches with cinnamon, cardamon pods, rosewater and a dash of wine. It was the perfect ending to a flavour packed meal. And to top it off: coconut vodka!