Birthday Lemon Polenta Cake

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It’s a very special day today! It’s my dearest mums birthday!

Many of you know that I have an extraordinary relationship with my mother, and even though I tell her I love her all the time, today I dedicate this recipe and post to her. I want her to know how amazing she is and how thankful I am that—of all the women in the world—she’s my mom, and I get to be her daughter.

My mother raised me all by herself. With a full time career, a lot of ups and downs, she managed to raise a funny blond lady (me) who happens to be a productive citizen of the world. (Isn’t that the goal?)

She’s my biggest cheerleader, and I just needed to write about her so she knows how appreciated and loved she is!

Here is three things I wan’t you to know mami:

  • Thank you!

Thank you for making me who I am today mom: Strong willed and passionate. You are the force that pushed me, and I adore your kindness, your fire and your compassion. You taught me how to love, how to fight and how to believe in myself.

  • I miss you!

Now that I’m on the other side of the world (New Zealand) doing the things I’m passionate about (all because of you mum) daily life without you around me is very hard. But even though we are not together I also understand that you want me to chase my dreams and make a life for myself in this fantastic city and maybe even convince you guys to move here!

  • I love you!

Every day! Every single day, my mom tells me she loves me. And I will say it back time and time again! Knowing that you are loved, regardless of the mistakes you make, or your attitude that day, or any other factor, goes a long way! I wish every child grew up to know the depths of love that my mother has shown me!

So, here’s to you, Mom! Thank you! I’m glad I can dedicate this healthy cake to you and let you know just how much you mean to me!

Birthday Lemon Polenta Cake

  • 180 g butter or coconut oil
  • 1/2 cup honey or any sweetener you prefer
  • 1 cup polenta
  • 2 cups almond flour
  • 2 tsp baking powder
  • 3 eggs or 3 chia eggs (3 Tbsp chia seeds in 9 Tbsp water)
  • any citrus for the top layer
  • lemon zest from two lemons

Beat the butter and sweetener until creamy. Add the eggs and beat. Mix together dry ingredients (polenta, almond flour, baking powder, lemon zest) and add them to the butter mixture. Pour into your cake pan and bake for 30-40 min at 180C. Serve with ricotta/mascarpone (mixed ricotta with vanilla, lemon and honey).

Thank you OOOOBY for the ingredients!

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