Happy Birthday to Miss S and Miss E. Sixteen already! I blinked and my babies turned sixteen this week. How is it even possible? It’s a paradox, raising kids. Time moves at a glacial pace during the everyday mundanity, but it’s a blink of an eye when you stop to take a breath.
To mark the momentous occasion I thought I’d better make a momentous birthday cake; something more sophisticated than usual. I fancied having a go at one of those tall, dramatic layered confections I’d never dared try before. If not now, then when?
In my mind I’d pictured some kind of chocolate uber cake, but of course everything changed as it usually does when I get into the kitchen. I fancied cherries, heaven knows why with the sky high price they are right now, but cherries it was, paired with almonds and a hint of amaretto. I used a new, as yet untried cook book, highly recommended by my sister, and cobbled together two different recipes. You know what, it wasn’t quite as tall or as slick as the ones on Pinterest, but for a first go I think it turned out splendidly!
Here’s my recipe which is based on two different cakes from the excellent Stirring Slowly by Georgina Hayden, but converted to a gluten free version by me.
Serve dainty slices – this cake is seriously sweet!
Thanks to Safari Living for the loan of their beautiful serving ware.