As a mother, let me share with you that it has been a very crazy yet happy half-year: filled with many worried nights, many days of undiluted joy, lots of second guessing myself as a mother and frustrations, of trying to weigh mother’s instinct against experience and expertise, of trying to wonder how does one need to behave when one becomes a mother..but most definitely a half-year with not a single dull moment in it.
But you know what – Thank you for being patient and waiting for me to grow into my role as your Mom…sometimes
I look at you and it seems to me that you understand what I say, you understand when I say I have two other babies –Gunna Masi and Elsu, and smile back. You understand when I say I won’t pamper you silly, but that doesn’t make me love you any less.
Most importantly you understand that seeing how you do on well-defined milestones is not for your mother, for they seem like a checklist to tick on….it is the uncharted adventures that are for me…
Like our first flight together alone means more than when you first rolled over, or our first road trip, our first visit to the children’s home, how you and Elsa started growing comfortable with each other’s presence or even our daily debates about why sleeping in the night takes precedence over playing away!
So here’s not to more milestones…but to more ADVENTURES, my son ! The adventurous journey that started when I became a mother..”
Sharing a recipe that marks the first break that I am taking from baking on order, as the Chief Baker of Ovenderful, ever since it started in November 2013.
Wholewheat Butter-free Egg-Free Chocolate Almond Cake
1 cup wholewheat flour
3/4 cup cane sugar
½ cup curd
½ cup milk
½ cup boiling water
¼ cup any flavourless oil that is safe for baking
¼ cup unsweetened cocoa powder ( use great quality cocoa powder, it makes a world of difference)
¾ teaspoon baking powder
4 teaspoon vanilla extract
1/2 cup chopped dark chocolate chunks
1/2 cup chopped almonds and some additional for topping the cake with
Grease and dust an 7/8 inch round cake tin. I used a springform one, but it is not necessary to use only that one. Pre-heat the oven to 160 degrees Celsius.
Sift together the wholewheat flour, cocoa powder, baking powder .
Beat the curd, cane sugar, oil and milk. Add vanilla extract and mix well.
Slowly add the dry ingredients to wet ones and mix well.
Slowly add boiling water and mix well ( just use a whisk, no need to beat it) to get a smooth batter. Add the chopped almonds and dark chocolate chunks, fold them into the batter gently. Pour in the baking tin. Bake for 40-45 minutes.
Let it cool off entirely before you remove it from the tin.