Today is my friend Super Luce’s birthday. How would she choose to celebrate?
- Plan A was to race the Trail Events Co. 12K on Dartmoor yesterday. Then it snowed…a lot.
- Event postponed by one day. Plan B was to race today instead. Then it snowed some more.
- Event cancelled. Plan C was to do our own thing and run along the coast path near Budleigh Salterton.
- The ‘footpath’ leading to the coast path was, in fact, a private farm track. Plan D was a slightly amended loop!
While the change of day was a slight inconvenience in that we’d be running with mild hangovers after Saturday night’s birthday dinner, I’m pretty happy that things worked out the way they did. What a glorious day!
It also fitted in nicely with my training this week. When the race was cancelled, I jumped at the chance to squeeze in a cheeky parkrun. Even though it would push me 5K over my sensible distance tally for the week (I love parkrun too much to pass up this opportunity). But plan D was precisely 5K shorter than plan A, so I’m right on track! It was meant to be 🙂
The icing on the cake* was being reunited with our friend Grimey (find her blog here) who recently returned from a year cycling the Americas. Her running legs seem to be in far better shape than mine were when I started running again! She says it’s the red blood cells from cycling at altitude, so hopefully that’ll wear off soon 😉
Oh yes, that cake. After the vocal disappointment from many readers at the lack of a cake recipe on my last post, I thought I’d better rectify the situation. I recreated the aforementioned coffee and walnut cake for Luce:
If you would like to do the same, here’s how.
For the cake (slightly adapted from this recipe) you will need:
- 200g plain flour
- 100g walnuts, finely ground
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 175g caster sugar
- 270ml plant milk (I used soya)
- 60ml mild oil (I used light olive)
- 2 tbsp lemon juice
- 2 tsp instant coffee dissolved in 2 tsp hot water
Mix dry ingredients. Mix wet ingredients. Mix it all together. Put in lined tins and bake at 150 degrees (fan oven, otherwise 170 degrees) until it’s done. I used two smallish tins and it cooked in 25 mins. The recipe suggests one 16.5cm tin and cooking for 1 hour.
For the icing (from my Mum’s ancient cookbook; I didn’t really like the icing from the cake recipe):
- 200g icing sugar
- 40g margarine
- 25g caster sugar
- 2 tsp instant coffee dissolved in 2 tbsp hot water
Heat all ingredients (except the icing sugar) gently in a pan until the caster sugar has dissolved. Bring to the boil then take off the heat. Mix syrup into icing sugar. Chill until completely cool. Fill and ice cake 🙂 Decorate with walnuts, if you like.
Attempt #2 was just as good as attempt #1. This one could become a regular!
By the way, you can follow me on instagram, if that floats your boat. @101adventureswithcake. And twitter, @girlcalledcake (I am yet to tweet, bear with me). Gone are the days when you could have the same username across all platforms, one of the alleged ‘golden rules’ of social media. I’m clearly late to the party….