Léo was 11 at the end of August and had been meticulously planning a paint-ball party for several months. He had trawled the internet for supplies and equipment until it dawned on me that half a dozen little boys in the possession of paintball guns ‘chez nous’ was bound to mean multi-coloured, possibly even fluorescent, highly traumatised animals. As if our animals don’t have problems enough. So it was decided that the paint-balling be done at a safe distance (about 30 kms away – I wasn’t taking any chances). They came back here afterwards (multicoloured and very grubby) to relieve the pool of over 1000 litres of water before sitting down to eat hamburgers and birthday cake. I had also planned to serve hotdogs, but Hugo polished them off before they made it to the table. The less said about that the better I think.
I really can’t claim that this cake is 100% healthy, but it’s just about as healthy as it can be, it couldn’t be easier to make and it goes down a charm. What’s not to like?
200g spelt flour
140g cane sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 organic eggs, beaten
1 plain yoghurt
150ml organic virgin coconut oil, melted
Organic hazelnut spread and plain chocolate (65% coco solids) M&Ms to decorate
Preheat the oven to 180°C. Combine the flour, sugar, baking powder and bicarbonate of soda. Add the eggs, yoghurt and coconut oil, mixing well. Pour the mixture into a greased medium cake tin and cook for 30 minutes. Remove from tin and leave to cool before covering with the hazelnut spread ‘icing’ and M&Ms.