|The look of love is unmistakable and universal!|
Show me a Bride that doesn’t want to look her best on her big day and I’ll show you a T-Rex wearing a tiara! Shedding a couple of extra pounds and pampering oneself is indeed customary and helps balance the stresses that accompany planning and organising such a personal day, anyone whose walked down the aisle will appreciate this. I think the key to any special occasion is to enjoy the experience, have a sneaky peak at this, it’s sure to bring a smile to your face and if we’re smiling inside the rest is easy, effortless in fact.
I gave a recipe in a bottle to say thank you
to our guests for being part of our special day! Designed by Lovely Favours
Mellow yellow banana meets creamy ricotta, binded with yolks and whites, it is sure to be a truly harmonious delight.
King Kong’s Cake for Kate
|Pineberries on top make this cake extra-special, it’s the little things that make all the difference|
For the base
Honey Granola 150g, I love the Dorset Cereal Brand
butter, 50g melted
lemon, 1 zest and juice
For the filling
Ricotta cheese, 1kg
lemons, 2 juiced
eggs, 4 large
fruit sugar, 75g (lower GI than refined sugar)
vanilla essence 1tsp
Selection of strawberries for decoration and extra goodness!
PRE-HEAT oven to 170’c, gas 3.
BLITZ granola in a blender and transfer to a bowl.
POUR in butter and stir well.
SPRINKLE over lemon zest.
PRESS base mixture onto a lightly greased (20cm cake tin, 7 1/2 cm deep, with removable base)
PLACE all of the filling ingredients in a blender and wizz for a couple of minutes until beautifully smooth.
POUR over the base and place on a baking tray before popping in the oven for 1hr to 1hr and 10 minutes.
REMOVE cake tin from the oven when cooked, the edges will be lightly golden and the middle should have a lovely wobble!
TRANSFER to the top shelf of your fridge (in the cake tin) immediately, this will help prevent the cake from cracking and allow to cool completely before working your artistic magic and decorate as you please.