一琴弦音

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I’ve not been feeling like myself over the last few days. Rather, I’m feeling like my old-self before I became a mother. Carefree, energised, relaxed and slightly funny. Because even that takes some getting used to. My parents and my sister, who are staying with us at the moment apparently decided that I would be on a break till they are around and they are sharing the day-to-day responsibilities between themselves.

‘Take a break’ they told me. So, I took long showers, watched movies in fast forward mode, slept on the couch afterwards, visited a craft store I’ve been meaning to since months, eaten calories laden curries and flatbread. And baked cakes. For me, that has always been a way of de-stressing. With people to share them with, it just got a lot more exciting.

The cake uses strawberry jam for a subtle strawberry flavour. Almonds give it a moist nutty texture which is only typical of a nut-meal based cake. The great thing about the cake is that it is so simple to make by just throwing everything together in a bowl, that it can be created at the spur of the moment. The lemon sour cream frosting is equally quick and easy. Overall, this is one cake you would want to make over and over again for its simplicity yet refined flavours.

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