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strawberry bundt & mom’s home

happy morther’s day to all moms out there! i don’t know a lot about motherhood (none to nothing, really). because, unlike many of my friends, i haven’t had this urge to have a baby of my own. but i’m starting to think that it would definitely be wonderful to have a daughter, one day, to teach her things, care for her infinitely, and to make sure this incredible bond that i have with my mom lives on with my own daughter one day, if i’m lucky. the relationship i have with my mom is so special to me. my mom’s this constant source of inspiration, comfort and fun. thank you mom for a lifetime of all of this, for always being there for me, no matter what, and for being my best friend and confidante. you are the best, and i love you. also, it’s my nonna’s (grandma’s) birthday party today. so let’s eat this cake.
ps no. 1: i know, others would probably share a cake that they made for their mom on mothers day? it’s kind of the other way round for me. mom baked – i took pictures (like so many times before). it’s one hell of a partnership, indeed. duo infernal, hehe. best part? we don’t accept anyone who wants to grab a piece before the shots are perfect, no-no.
ps no. 2: what an amazing night yesterday! private supper for friends and their friends. a birthday party, even. so good to know the house is filled with beautiful people and lots of laughter, time and again. it’s so rewarding and fulfilling. i can’t be thankful enough and find it hard to put things right at the moment, but i’m just really happy.  so, thank you.
strawberry & blueberry bundt cake
ingredients: 
250 g butter, at room temperature
225 g sugar
1 pinch salt
4 eggs
450 g flour
1 tbsp. lemon zest
2 tsp. baking soda
120 ml milk
300 g fresh, ripe strawberries (we mixed in a couple of blueberries, too)
for the glaze:
160 g confectioners’ sugar
3 tbsp. blood orange juice
berries and flowers for decorating
directions:
preheat the oven to 180 c / 320 f top and and bottom heat. combine 225 g of the butter with the sugar and salt and mix until creamy. add the eggs one by one. combine the flour, zest and baking powder and add to the mix, alternating with the flour and the milk. gently fold everything in. clean the strawberries and dice them. dust the strawberries with a little flour and fold into the dough. fill the dough in a buttered and floured bundt pan, even out the top and bake for 45 to 55 minutes, or until a toothpick inserted comes out clean. in the meantime, make the glaze: combine the confectioners’ sugar and blood orange juice. remove the cake from the oven, let cool, then turn the bundt over and remove it form the pan. let cool on a wirerack, then brush the glaze on and decorate with the remaining berries and flowers. let dry, then dust with a little more confectioners’ sugar all over (admittedly, we were too early with this step, so that’s why the glaze looks a little wrinkly… ahem). 
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