Happy New Years!
I think we should begin the year with a little celebration. I am very certain that this new year will be awesome. It will be filled with love, new experiences, travelling and tons of fun. We are gonna build our dream weekend and leisure cabin, I’ll be living in Copenhagen but return to Århus again when the leaves will fall from the trees, Jonas will be finishing his education and we will be laughing, eating and enjoying yet another incredible year.
One of the amazing things about entering a new year is following and being with those you love. We are in that golden part of our life where people are popping babies like crazy. Every year we are blessed with new small people that win our hearts over. One of my new favourite persons are this little darling. You might remember her from two years ago, back there celebrated her entering our world and a few weeks back we celebrated her turning 2. She is my niece and I love her. She is one of the best things to happen and I am so proud to be her aunt and love to spoil her with healthy treats and cool birthday cakes.
My birthday present to her was this colourful cake. She loves chocolate and since she was a baby blueberries have been her favourite snack…so naturally her birthday cake was filled with both. I love the fact that you can bring a cake to a toddlers birthday that is actually healthy, and that all the kids can eat and enjoy without getting a sugar high and a stomach ache. This cake is both healthy, free of refined sugar and grain and actually contains lovely nutrients. You can pimp the frosting as you please, here it is purple due to the blueberries, but you could also add other berries, freeze dried berry powder, fruit, cocoa etc. to change the colour and flavour. I tripled the recipe to get this large cake that served around 25-30 adults and children.
Welcome 2015, I am sure this year will be great and we will be eating a whole lot of birthday cakes and celebrate many lovely times and new lifes.
Chocolate cake with blueberry cream cheese frosting (cake recipe from thefoodclub.dk)
Serves 8-10 persons
Triple the cake recipe + double the frosting to serve a crowd and make a large cake as in the pictures. The cake is at its best after cooling completely and preferable after sitting 1-2 days in the fridge.
10 soft dates, pitted
65 g almond meal
1 ripe banana
4 tbsp soft butter or coconut oil
50 g dark cocoa
1 tsp baking powder
1/4 cup orange juice or strong coffee
1 tsp ground vanilla
Blueberry cream cheese frosting
100 g white chocolate
200 g cream cheese
1/4 cup blueberries, mashed or blended
1/2 tsp vanilla
Zest from 1/2 organic lemon + 1-2 tbsp juice
Preheat oven to 175 ºC / 350 ºF (with fan). In a blender/foodprocessor combine dates, butter, banana and vanilla and blend until you have a creamy paste. Add the reaming ingredients and pulse until combined. Pour the batter into a lined or buttered 18 cm spring-form/pan. Bake in the oven for 30-35 min, remove and let it cool completely, preferable a day or two in the fridge.
Melt chocolate in a double boiler. Whisk in cream cheese, lemon, blueberries and vanilla until well combined. Top you cake in your preferred design and serve it straight away or store in the fridge until your guests arrive.