A little note on the side. I love experimenting ...
The searching for inspiration, the treasure hunting and the excitement when I get an idea of what to make is the true joy of having this blog. There is so much energy behind each recipe and the photo it is fun for me to look at them now and again and remember each 'making of', but this one got entirely inspired by Noan and a photo I saw on instagram. Noan contacted me and asked if I would consider to come up with a mothers day recipe for their newsletter and I was thrilled, and I still am. This styling is kind of over the top, everything about is fun and playful and shall convey the joy a child has when making something special for Mom to celebrate her kindness and patience and care and perseverance. For the first time in my life I baked a cake in a silicone form and I admit I was a bit shy of sitting the cake in its form on the hot grid int he oven...
Silly, I know but if you have melted your share of plastic near a heat source in your life and had to clean the mess you would be too.
My heart shaped cake was made with gluten-free flour and turned out wetter than the normal flour would so I suggest you stick with the normal flour or reduce the yogurt a bit, I will make a note in the recipe.
To celebrate Mothers Day we will go the Wachau this year again and have a late lunch in a family style restaurant in the vineyards. The wine maker is well known in Austria and famous for his truly catholic etiquette on his bottles: a Saint in his ornate robe in gold ... Quite hilarious but the wine is excellent and they make really great food! I always make sure someone chauffeurs me home as most certainly I will fall asleep in the car for the one hour long drive. I plan to eat a lot and I plan to get really sleepy! After all I will not be the one cooking or cleaning up. But most importantly I can be with my Mom, who I really love and adore and appreciate. She is the best, of course! I plan to tell her that all day!
Preparation time: 12 min
Baking time: 50-55 min
Oven temperature 180 °C
3 medium eggs, organic
160 gr caster sugar
100 ml Noan oil
200 plain yogurt 1%
100gr shredded coconut
100 gr almond meal
grated peel of one organic lemon
1 tbsp baking powder
Preheat the oven to 180°C.
Beat egg yolks and sugar in a bowl until light in color. Add yogurt, Noan olive oil, coconut, almond meal, lemon peel, baking powder and salt. Beat the egg whites to stiff peaks and mix gently under the batter. In a prepared form, buttered and floured, bake the cake until golden brown, test with a toothpick if done and let cool on a wire rack.
Melt 50 gr, 53%, of chocolate over a water bath and drizzle the cold cake with it. Water bath: set a larger pot filled half way with water on low to medium heat set the next smaller pot in it. Add the chocolate and let it melt gently under occasional stirring. Do not add water or milk.
Stir 1 tbsp of fresh lemon juice under 60 gr of powdered sugar. Dissolve all lumps and drizzle the cake with it.
Decorate with edible flowers, such as pansies and a ribbon around the rim.