Its been a busy week, this past week. Because my baby girl, CK, turned 8. She’s unlike any kid I know. Or maybe I don’t know that many children or maybe I am just purely biased. Whichever way, she is different. She is super creative and has a head for math. How the heck is that possible?!
Her love is so pure and unadulterated that anything I do pales in comparison. Her joy, her anger, her frustrations, her hopes and wishes. Everything is so real. No games. No schemes. No hide and seek. Just pure emotion. And, I wish I lived in her world.
This birthday cake is for my dearest friend, Charlize. She chose to come to me and for that I am forever grateful.
The berry tart you just cannot get wrong. It is the last taste of summer to savor in your mouth. Healthy and beautiful. To counter the pure sinfulness of the chocolate cake that stood by its side.
The chocolate cake is an amazing cake to land in your mouth. And, I wanted it look just as beautiful as it tasted. I’m not great at decorating. And, as much as I love the rustic appeal of some cakes, truth be told I do hide behind it as well. I just cannot get it right when it comes to the refined art of decorating. This is my first real attempt at seriously dressing a cake and more importantly to see it through. I don’t think I did a bad job, though it does look rough. It is however made with a 100% love. And that is the only thing that counts…
WILD BERRY TART WITH AN ALMOND, COCONUT, OAT BASE
(adapted from Green Kitchen Stories)
1 1/2 cups rolled oats
100 grams ground almond flour
2 tbsp dessicated coconut
3 tbsps corn starch
3/4 tsp sea salt
3/4 tsp vanilla extract
4 tbsps coconut oil or butter
3 tbsp maple syrup or honey
2 cups fresh wild berries + 1/2 cup for after baking (you can use any kind you like)
1-2 tbsp maple syrup or honey
1 tbsp lemon juice + freshly grated lemon lemon zest from 1/2 lemon
2-3 tbsps fresh mint leaves, finely chopped.
Preheat the oven to 350°F/180°C. Combine the oat with almond flour, coconut, corn starch and sea salt in a bowl. Add the coconut oil and maple syrup. With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for at least 30 minutes.
Toss the berries with the maple syrup, lemon and mint in a medium size bowl and set aside for a while to help the flavors develop.
Press the dough evenly into a 9 inch tart pan. Shape the dough flush with the edge of the pan. Prick the bottom with a fork and pre-bake for about 10 minutes. Remove from the oven and add 2 cups of the maple tossed berries. Bake for about 35 minutes or until the crust is golden and the berry filling is bubbly and juicy. Remove from the oven and add the rest of the berries on top. Serve as is or with a scoop of ice cream.