Such a lot has been going on behind the scenes lately (so I apologise for the sporadic posts). Over the last few months I’ve been lucky enough to go on not one, but two holidays… lucky duck. As you may remember from a couple of posts ago, my last trip was to New Zealand (pics here). However in late May we went to Bali. I haven’t shared these photos yet so I thought I’d share them here today! I didn’t take many as our holiday mainly consisted of sitting next to the pool, reading, snoozing and playing pool basketball (sounds pretty tough right?). We did however take a great day trip to Ubud and a few spectacular temples, which is what you can see below.
This week I decided to make a celebratory cake as there’s a little bit of news that I haven’t shared with you yet (and I feel terrible for not disclosing sooner). You see, our holiday to Bali was all very exciting for a number of reasons. Not only did I have an incredibly relaxing holiday, but I was also proposed to! After 13 years together (yeah we were totally high-school-sweethearts… Seb actually asked me out at the school fair, pretty cute huh!). Anyway, he finally popped the question. I’ve been asked quite often if I was expecting it… but, no. Sure, after 13 years I was hoping, but Seb loves a surprise and I honestly didn’t realise it was happening until it was actually happening! So this cake is a celebratory engagement cake. Ta-daaaaa!
Over the past few weeks we’ve had the pleasure of telling friends and family, throwing a small engagement party and finding a location for our wedding, which I can now tell you will go ahead in March 2014, the day before our 14 year anniversary.
The cake is also to celebrate another milestone – Adeline & Lumiere’s second anniversary! How did this happen? Those two years have passed so quickly. So here’s a toast to the future of the Adeline & Lumiere blog! Perhaps I’ll put together my favourite posts over the last two years…
Until next time my chicken lovelies… x e.
The amazing Istana Tampak Siring temple (holy springs) on the way to Mt. Batur and the volcano
Top: Finn’s Beach Club Ulawatu, rice paddy fields on the way to Ubud, locals selling the teeny tiniest bananas and a little
visitor on our balcony!
And now for the recipe…
Coconut Lemon Cake
1 1/2 cup self raising flour
1/2 cup desiccated coconut
1 tbsp grated lemon rind
3/4 cup caster sugar
125g butter, melted
1 cup milk
400g icing sugar, sifted
3 tbsp coconut cream
125g Philadelphia cheese
desiccated coconut to decorate
1. Preheat oven to 160ºC (fan forced) and grease a 20cm cake tin. I doubled the recipe and used a 20cm, 14cm and a cupcake mould.
2. Combine all ingredients in a bowl and mix well until smooth. Pour mixture into a tin and bake for 40-50 minutes.
3. Whilst the cake is baking, add icing sugar, coconut cream and philadelphia cheese in a bowl and mix well.
4. Once the cake has cooked and cooled, ice and press the desiccated coconut into the icing.