When I was a child Walt Disney’s “Alice’s Adventures in Wonderland” was one of my favorite movies. I guess everybody knows the story about this little tough girl and her journey through a fantastic world full of lovely and less lovely creatures. And one of my favorite scene of this movie is the mad tea party with the March Hare and the Mad Hatter. Probably I developed really early a weakness for tea and lovely looking crockery (have you ever recognized all the beautiful tea pots?). But what I loved more was the fact they are celebrating their unbirthday. I mean what a beautiful idea to celebrate everyday of your life like it’s your birthday. And well, why don’t having, maybe not everyday, but more often a birthday worthy layer cake? By the way, this raspberry layer cake is without refined sugar and so light that you can even have everyday one big piece without (or almost) any guilt feelings 😉
Some of you asked me for recipe for this lemon cheesecake, when I was posting a picture on Instagram some weeks (or even months) ago. And I know I promised to post the recipe on the blog very soon. Those who know me in real life know I always want to keep my promises and I feel very bad whenever I cannot. So please excuse me for letting you waiting. But I have been very busy last month that I could not even write one post (and those who are connected with me through Instagram probably noticed there have also been a large lack of pictures). Actually I even have some more recipes I have already taken photos for and I hope I will finally have time to post all of them in the coming weeks. Of course I know there is no pressure to do that. But all you lovely people out there, who appriciate my work and motivate me, just make me want to give some of that love back.
As I maybe have already mentioned I am not a kind of low carb girl. But as someone who is really interested in all kind food I have heard of those low carb flours which are made from nuts like (de-oiled) almond or coconut flour. And as a food blogger who is naturally curious and always happy to try out new things I have to buy some (okay it is a little more than “some”… actuatally I bought 1 kg!!!) coconut flour. Amittedly I have already heard baking with coconut flour requires a lot liquids. But I was still surprised how much liquids coconut flour absorbs. So if you experiment with coconut flour it’s can be very recommandable to allow the batter to rest for about 5-10 minutes, then you can see if your batter needs more liquid or not (the batter should have the same texture as you know from “normal” batter).
Actually, I love all four seasons. I even love winter. Well, I guess it’s particulary because of the time before christmas when everybody is holiday mood. But after winter when it feels like you could only eat cabbage and keeping apples, you long for more freshness on the plate (and not to mention for some warmer temperatures). Rhubarb is one the first messengers of spring for me. And because the rhubarb which is harvested in the beginning of the season much milder and more digestible I eat it in the first week of the season whenever I can and cook plenty of jars of strawberry rhubarb compote (you can also use raspberries or just some organic grenadine juice to enhance the colour). It’s one of my hubby’s favorite dessert and he loves to eat it with custard, all kind of puddings, yogurt or with some of our all time favorite dessert panna cotta (“cooked cream”). If you also love this italian classic dessert and the slight sourness of yogurt, give this version a try (I …