Red wine cake
I don't know where I would be now if it wasn't for a specific lesson I have learnt, I would be for sure much more miserable and alone.
Even my faith is an example of it. I come from an atheistic home and except for holidays we celebrated there was nothing religious there per se.
And then somehow, this faith fell on me. At first it was the ceremonies that charmed me; going to the synagogue, having a proper Shabat, praying from the book. Then all these stuff got cleaned away, I didn't need them anymore to be a believer, just the faith stayed.
I am not one of the lucky ones who uses their faith to give a reason for everything (god has a plan sort of people), I still have a lot of questions and I don't think that faith is the source of all answers. But it's for sure a comfort at times, and strength.
I laugh at my other half that his religion is science. He is a scientist, very realistic and if there is no proof of god then there is none.
But at the end of the day his "faith" and my faith are the same, because science gives him HIS comfort and strength.
There was an Israeli singer that said once that a man with no faith is a man who stands in the same place and doesn't go forward.
It's only now that I understand what he meant - it doesn't matter what you believe in, just believe in something, whatever will give you enough comfort and strength to go through the day and make the best out of it.
*This cake I learnt from my dear mother-in-law. I am not sure the recipe is from her (so if it is all credit is hers), but it was at her place that I ate my first red wine cake - for that the credit is all hers.
3tsp baking powder
pinch of salt
30g cocoa powder
150g ground almonds
200g butter, melted
240ml agave syrup
250ml red wine
For decoration: cream and blueberries
Mix the dry ingredients together, add the melted butter, agave syrup and wine and mix well.
Using a mixer whip the 4 eggs till they are fluffy and stable.
Add some of the eggs to the batter and mix, then add half of the eggs and fold gently into the batter. Add the other half and fold gently the batter and eggs together.
Pour the batter into a 26cm spring form and bake for approx. 40 minutes. Using a toothpick check the middle of the cake to see if it's baked through.
If you want to decorate it you can whip cream and add 1tbsp agave syrup to it. Cut the cake in the middle, spread some of the cream inside, close the cake and spread the rest of the cream on top of the cake.
Spread blueberries on the cake.