Today it is the official day of the Queen’s Diamond Jubilee. Street parties and bunting have dominated the country this (cold and rainy) weekend. All the packaging in the shops has also gone mad for the jubilee…take this for example:
Well, it made me smile!
Myself, well I have another small reason to celebrate, well two in fact!
On Saturday I won a prize with a photo I’d submitted to a competition for nature photography , the image I submitted was this one. It meant a lot to me as I’m hoping to push my photography to the next level over the coming months and not just in the area of food photography, so this small element of recognition inspired my confidence!
Secondly, drum roll please…..
…..This post is my 200th post on this blog!
Wow, that seems crazy to me and to think less than nine months ago none of this existed.
To celebrate all of these things I wanted to make a jubilee inspired cake. For this occasion I have created my easiest ever fat free GF vanilla sponge. It takes the form of a mug cake in its simplicity but here I have dolloped the sponge in the same way I did with this birthday cake to create a pretty stack!
You could use other GF or spelt flours in place of the buckwheat as I have used. Then let your imagination run wild with layering combinations…. Berries and cashew cream (or yoghurt for a lighter version) make the perfect summer pudding centrepiece with minimal effort!
If you have no celebration coming up…simply celebrate being alive, that in itself it pretty amazing after all!
Recipe: fat free vanilla sponge
Serves one as 3 dollops or 1 mug cake
- 3tbs buckwheat flour (or other mild flavoured GF flour)
- 1 tbs ground almonds
- 1 tsp agave
- ½ tsp vanilla extract
- Scant ½ tsp baking powder
- 3tbs plain soy yoghurt (or regular yoghurt for non-vegan)
Mix dry ingredients in a small bowl and then add wet ingredients and mix together well.
Either spoon into a microwavable bowl/mug for a mug cake or spoon in little round dollops on a microwavable plate to serve as flat sponges that can be layered up with fruit and cream in between.
Cook in the microwave on full powder for 1 minute for flat dollops or slightly longer for a mug cake. Alternatively cook in the oven for approx.. 10-15 mins depending on size until ever so lightly golden.
Add-ins: substitute 1tbs flour for cocoa powder. Add a tablespoon of nuts/dried fruits /fresh fruit/choc chunks…..