Did you know that tomorrow actually is world baking day? .. Well me neither .. but that is obviously not surprising for me since I am on a massive learning curve where food, cooking and baking are concerned.
Being and avid hater of being the kitchen only months ago I am discovering that there is something satisfying about making something from scratch and it seems I am not alone as
Emma has provided a list of twelve top tips on how to be more mindful which helps us to detract from the day-to-day stresses of modern life too and I for one know I need to take note to try and be a little gentler on my so I found the tips rather interesting!
Emma Kenny’s Tips on Mindfulness:
Having ‘me’ time is essential for positive mental health
Happiness comes from nurturing relationships
Set yourself goals
Learn to relax. It doesn’t matter how
Learn to be self-full!
Learn to say no!
Do something you are afraid of!
Try and live in the present.
Take a digital detox!
Get outside. Go for a walk or run in the fresh air
Identify you’re personal strengths for a positivity boost
Emma Kenny claims that baking is therapeutic as it offers an opportunity to be mindful and gives us a dedicated space for creativity to flourish and I have to say I have to agree!
This world baking day Stork as created The World’s Happiest Cake … not only was it created with a focus on the dedicated stress reliever of being in the kitchen but also with the delicious combination of the key ingredients including coconut, mango and lime being included which are all supposed to be feel good food!
So I decided to put this happy cake to test and see not only how it made me feel while baking .. but also how it tasted too … and I was not disappointed!
I have to hold my hands up and admit that I left it in the oven a *cough, cough* few minutes more than it should have been … hence a little more brown on the edges than I wanted it to be … But I am still learning!
Why not rustle up Storks World’s Happiest Cake recipe to share with friends and family.
Visit www.worldbakingday.com for more details.
- 225g Stork
- 325g sugar
- 4 eggs
- 250g self-raising flour
- 100g plain / all-purpose flour
- Zest of 2 limes
- 50g dried mango, finely chopped
- 50g flaked almonds
- 50g desiccated coconut
- Juice of 2 limes
- 60g sugar
- 55g (2 oz) Stork
- 175g icing / powdered sugar
- 1-2 teaspoons milk
- 100g mango puree (fresh or tinned)
- 1. Grease a round baking tin
- 2. Preheat the oven to 170 °C / 340 °F / Gas Mark 4.
- 3. Put Stork and sugar in a bowl and mix.
- 4. Mix in eggs, one at a time and then add in the rest of the ingredients
- 5. Put the mix in the tin and bake on the middle shelf of the oven for 1 hour 10 minutes (make sure you use a timer)
- 6. Place cooling cake on a rack
- 1. Put sugar and lime juice in a pan and keep stirring till sugar has dissolved. Once dissolved pour onto the cake (make sure its warm)
- 1. Place butter, sugar and milk together in a bowl and mix together until its smooth.
- 2. Cut cake into 3 and sandwich together with icing and mango puree (although mine only managed to be cut into 2!)
- 1. Make icing by adding either lime juice or water into the icing sugar and then mix till fully dissolved and pourable.
- 2. Decorate the top with the seeds, mango, coconut and almonds.
Disclaimer: This is a collaborative post