I could not sleep yesterday night and ended up going to bed at stupid o’clock. Again.
Just after midnight, I realised I’d been an awful mother all week, you see. That kind of stuff brings on insomnia despite the sleep deprivation let me tell you.
So as I was torturing myself mentally, trying to remember how inadequate I had been as a mother all week, I couldn’t sleep, naturally. I had to beat myself up and confess. Did it make me feel better? Not.
Worse, after I had finished writing what a rubbish mum I was, I started reading every school newsletter ever written and methodically wrote all important information in the family calendar, making sure I was also adding them to my to-do list.
What did I realise?
That I had missed yet another thing: the session at Beanie’s school where parents go in and their offspring proudly show them the amazing work they have done in school (mummy fail again).
I then promptly remembered I had bought myself a Mother’s Day present just I case I did not get anything fancy (bad, bad mummy). Then came the memory of sending Hubby to Jumpy’s preschool for the ‘socialising session’ a week early (yet another fail) and I sheepishly went to bed at an ungodly hour feeling like the worst mother in existence, frankly feeling sorry for myself (and my kids).
Then of course it dawned on me that all I was thinking about was me, me, me and not how my kids were feeling…
And on that note,
Happy Mother’s Day everyone!
When kids have been silly, forgetful or naughty at school, they can go back the next day with a blank slate and start again, right? Is it the same for motherhood? Can I screw up today and start again tomorrow? I think not. I really have to pull myself together and start being a decent mother or I might fail that motherhood thing.
Sorry, this was meant to be an upbeat post about cake… Shall we talk about cake? It is so much easier than dealing with my ineptitude.
Cake… Let’s talk about cake for Mother’s Day.
This stuff is good. It is even free from refined sugar.
The original recipe was sent to me by the lovely people at Organix but I made a few changes: no vanilla flavouring, less butter, less cream and more mangoes.
Since we made it on Mother’s Day, it would not be Mother’s Day cake had the children not been involved. Beanie loved spreading the whipped cream.
Her big brother was a lot more interested in trying the fruit coulis.
What is your favourite flavour combination in cake?
Quick and Easy Tropical Fruit Cake (No Refined Sugar)
For the sponge
- • 1 mango
- • 175g unsalted butter at room temperature
- • 60ml maple syrup
- • 4 free-range eggs
- • 300g self-raising flour
For the filling and topping
- • 4 ripe passion fruits
- • 1 mango
- • 300ml full-fat double cream
- • 4 tablespoons maple syrup
Preheat your oven to Gas Mark 4 (180°C, 160°C fan, 360°F). Grease a couple of 20cm sandwich tins with butter and line their bases with baking paper.
Make mango puree by blending the flesh of one and a half mangoes until smooth. Keep about a third aside for the topping.
Please note that this recipe contains more wet ingredients than typical cake mixes. The fruit puree and maple syrup make the mixture wetter than a traditional sugar-based cake. To prevent the mixture 'splitting' (looking curdled), add flour with each addition of wet. If the mixture is starting to split (looking a bit slimy), add in a tablespoon of flour and mix in.
In a large bowl, beat the butter with the maple syrup and a tablespoon of flour until soft. Add 2/3 of the mango puree and 2 tablespoons of flour. Mix until all combined.
Add the eggs one at a time, alongside 1 tablespoon of flour with each egg. Beat in thoroughly.
Sieve in the rest of the flour gradually and fold gently into the mixture using a spatula. Be careful not to overmix it.
Divide the mixture evenly between the two sandwich tins. Smooth over lightly, and then bake for 20 minutes or until golden and springy to the touch. Insert a knife to check the cakes are cooked – it should come out clean. Leave in the tin for 10 minutes to cool a little, and then turn onto wire rack to cool completely.
Once the sponge is completely cool, whip the cream until thick, then very lightly stir through 2 tablespoons of maple syrup. Cut open the passion fruit and scoop the flesh into a bowl. Stir in 2 tablespoons of maple syrup and the rest of the mango puree.
Sandwich the sponges together using half the whipped cream and half the passion fruit flesh. Top with the rest of the cream and drizzle the remaining passion fruit and mango coulis over the top.
Slice the remaining mango half from top to bottom as close to the stone as possible. Score a criss-cross pattern in the half mango, then push the fruit cubes outward creating a hedgehog shape. Slice the fruit off the skin and add on top of the cake.
This cake is best enjoyed on the day you bake it.
– This is not a collaborative post. I was asked whether I wanted to try a recipe by Organix. I loved it and adapted it (recipe above). All opinions and photographs are my own.
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