Thirty

It is true.. I’m 30 now! I still can’t believe it. It’s not like I can’t handle it, it’s more that I just can’t believe that I’m on this earth for 30 years already. Time flies. It makes me feel grateful to have reached this beautiful age, but I’m also living in a midlife crisis for the past 10 years already, haha! I always start overthinking it all and start panicking about everything I didn’t do yet in my life. I’ve got so many plans and there is just so little time. Now and again I just need a reality check though and I do realise I’ve done so much to be grateful for: I saved a pig (very important), started a blog a few years ago, converted a van (+ living in it) and I’m almost finished my nutritionist course. These are 3 things that I really really wanted to do in my life and were all on my bucket list. I can only imagine that, because I’ve done these things, life can only get better. Anyway, I thought it definitely deserved a cake and so I made a double cake for my 30th, with a nice filling in the middle. It’s an easy recipe, but all together it takes bit of time though, because of the cooling dow process. I hope you will love it though, just as much as I do (I’m actually having a piece whilst typing this.. YUM!).

THIRTY

serves: 10-12

cake
2 cups self raising flour
1,5 cup brown sugar
6 tbs cacao powder
1 tsp cinnamon
1/2 tsp baking powder
2 cups yogurt
1 cup sunflower oil
4 tbs maple syrup
splash of milk
oil for greasing

filling
10 medjool dates (soaked)
10 biscoff biscuits
3 tbs coconut milk

buttercream
500 gr butter
1 cup icing sugar
3 tbs cacao powder
1/2 tsp vanilla extract
1/2 tsp cinnamon

decoration
-1 tbs desiccated coconut
-2 tbs freeze dried rasp/strawberries
-1 tbs Biscoff crumbs

2 cake tins (same size)

-Preheat the oven at 180 C.
-Mix all the wet ingredients in a mixing bowl: yogurt, sunflower oil, maple syrup.
-Mix all the dry ingredients together as well: flour, sugar, cacao powder, cinnamon baking powder.
-Gradually mix in the dry ingredients into the wet ingredients and add a splash of milk to make it more runny.
-Grease 2 cake tins and divide the mixture in 2, before putting them in the oven for about 30-35 min.
-In the meantime make the filling: put all the ingredients in a kitchen machine and blend until smooth.
-Take the cakes out of the oven and let them cool down completely.
-In the meantime make the buttercream: put all the ingredients in a kitchen machine and blend until smooth.
-Put the filling on one of the cakes and put the other cake on top.
-Cover the whole cake with buttercream, decorate it and put the cake in the fridge for at least 2 hours.

How do you deal with your age? Do you find it hard to get older or can you also be grateful about it? I hope you will celebrate though and maybe even by making this delicious cake. If you do, please tag me on Instagram, so I can give you a shoutout. Thank you! X

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Bday Blast

img_5830Happy Birthday to me!! I turned 28 today! I love my birthday.. so childish, haha! Every year I’m just so grateful that I’ve lived another year. Another year with lots of good memories and valuable lessons. Another year to reflect on. Grateful that I’ll be able to start a new year. I love new beginnings. Also I always feel a little sad, as my family is in Holland and most years I’m in London on my birthday. Though this year I have my amazing boyfriend to join me and I couldn’t ask for more! I love him lots! I always make a cake on my birthday. Last year I made one of my favourites, called ‘Cake My Day‘. Though I would have loved to make that one again (as it’s sooo good), I want to make something different every year. This year I made something healthy. It’s oaty, chocolaty, fruity and very colourful! Oh an it might look like it’s difficult, but actually it’s a very easy recipe, everybody can make this. I hope you’ll enjoy it as much as I do!

img_5831BDAY BLAST

Serves: 10-12

oat-base
-1 cup oats
-1 cup soft dates (pitted)
-1/2 cup desiccated coconut
-4 tbs coconut oil
-1 tsp cinnamon
-pinch of salt
chocolate-base
-1/4 cup coconut oil (melted)
-2 tbs agave nectar
-1/2 tsp vanille extract
-1/4 cup cacao
filling
-1 cup plant based yogurt (plain-no sugar)
-2 cups blueberries
-1/4 cup berries (blended)
-1/2 cup water
-4 tbs agave nectar
-1,5 tsp agar agar
top
-1/2 cup cherries
-1/2 cup water
-3 tbs agave nectar
-1/2 tsp agar agar

-Start with he oat-base:
-Put all the ingredients for the oat-base in a food processor until it’s sticky.
-Put some coconut oil on the baking tin, before dividing the base equally. Press with the back of a spoon to make it flat and even. Don’t forget to do the sides too. You can make it as thick or thin as you like. (In case you have left over, roll it into little balls. Then roll them in some desiccated coconut and put them in the fridge for an hour. Yummy energy balls!)
-Put this in the fridge and make the chocolate-base:
-Put all the ingredients for the chocolate-base in a blender and blend until smooth. Then pour it over the oat base and make sure it’s even everywhere.
-Put the base in the fridge for 15 min. In the meantime, make the filling:
-Put the water in a pan and mix in the agar agar. Lower the heat when it starts to boil.
img_5832-Then mix in the yogurt very well.
-Add the agave nectar, the blended berries and the blueberries. Make sure you mix it up well, so that the agar agar is completely mixed in with everything. Let it boil for just a minute, but keep mixing it.
-Pour the filling on top of the chocolate and put it in the fridge for 1 hour.
-Make the top:
-Put the cherries and 1/4 of the water in the blender and blend until smooth.
-Put 1/4 of the water in a pan and mix in the agar agar. Lower the heat when it starts to boil.
-Then mix in the cherry puree and the agave nectar. Let it all boil together for a minute, but keep mixing very well.
-Take the cake out of the fridge and carefully divide the top over the filling.
-Put the cake in the fridge overnight or for at least 2 hours.

Are you going to make this cake? I’d love to see some pictures! You can show them to me by tagging me in the picture or by using #PlanetManel on Instagram. I look forward to it! Thank you! X