the Heartist within me

Being a psychic medium is creating a formless form of art.

I love to work with energy.

What I also love is to bring energy into creation, matter, form,

through painting, cooking, photography.

And when I do this,

I do it with, and from, my heart.

 

Torta Vief

Mojada, esponjosa, delicioso

Ingredients

  • 200g almond meal

  • 70g desiccated coconut

  • 200g coconut blossom sugar

  • 200g unsalted butter

  • 4 eggs

  • pinch of salt

  • 3 tablespoons flaked almonds

  • a good splash of Disaronno (amaretto)

Melt the butter and let it cool. Preheat your oven to 180C. Butter your favourite spring form cake tin.

Whisk together into a bowl: the almond meal, desiccated coconut, sugar, salt.

In another bowl whisk the eggs and Disaronno and then add the melted and cooled butter.

Mix the butter mixture into the almond mixture. It should be a loose batter! Mojada, moist, yumyum.

Pour the mixture into the spring form cake tin. Sprinkle the almond flakes on top.

Place the cake into the preheated oven and bake for about 35 minutes.

Prick a wooden skewer into the cake, if it comes out clean (no cake mixture sticked upon) the cake is ready.

Let it cool for a while. Enjoy a piece with a nice glass of wine, a coffee or a cup of tea, anything you feel like.

If you love whipped cream or vanilla ice-cream, it’s a great combo with this cake.