One year of Lab Noon, the Virtual Birthday Party, Friuty Birthday Cake for Summer & a GIVE-AWAY!

Lab Noon officially turned one on June 19th. I remember how very confused, extremely tired and incredibly excited I was to launch the blog after many months of work. The blog was supposed to be written three languages, English, Italian and Persian. I decided to omit Persian after a short while. My first ever recipe quickly became an all time hit! Though now looking back I see many things that I would’ve done differently. 

It’s been an amazing year. I have said long thanks to all supporters in theinvitation to this virtual birthday party. Here I want to thank all these lovely and talented food bloggers, who have accepted my invitation and prepared lovely cakes/dessert to share with you for #LabNoonsBirthdayParty. Some of these bloggers have been inspirational to me even before I started blogging and some I discovered in this one of year blogging. Some of them I have met in person or know them more personally in some way, some were pure strangers that reached me and joined the party. I am so glad I’ve known you all. Big, acclaimed ones, and new comers. I wish I could hug you one by one, and taste your cakes. Thank you everyone, really. 

Bellow you will find a list of all the food bloggers who have taken part in Lab Noon’s vitual birthday party and their recipes. (I have tried my best to be organized and get the right link to everyone, but if you get a error please let me know and I’ll fix it). 

Secondly, I want to thank once more Paola from Pauta Pot who generously gives these two beautiful, handmade, birdy cups as a give-away for our party. You can win these cups simply by writing a comment under this post, about the recipes and Lab Noon’s birthday. Then I will extract a name randomly and we will send you those cups! Please remember that  free shipping is available only in Europe.

The Recipes of the Guest Food Bloggers for Lab Noon’s Birthday Party (in alphabetical order)

• Celeste Cucina: Ciambelline alla lavanda con glassa alle more (IT) 

• Cocinayletras: Torta della nonna. Lab Noon’s Birthday (Eng-Ita) 

• Foodistan: Cherry clafoutis (French & English) 

• Foolproof Living: Summer Berry Tart 

• Gourmet Project: Earl Grey Tea Mousse & How Food Bloggers Celebrate Birthdays

• Gretchen Gretchen: Cooling watermelon cakes

• Hortus Cuisine: Apricot crostata with rice lemon curd

• La Panificatrice Folle: Syllabub ai frutti di bosco (IT) 

• My Daily Sourdough Bread: Sourdough lemon poppy seed bread cake with lemon icing

• Mykitchenkiosk: mini chocolate pavlovas with blueberries

• Persian Foodie: Orange blossom cupcakes

• Rustica Retro: Passionfruit Sponge

• Twigg Studios: chamomile apricot veriticle roll cake

• Vermilion Roots: Pandan coconut cake with kaya

Lab Noon’s Fruity Birthday Cake for Summer

My idea of home made cake is something simple and rustic. Of course I would love a proper, nice & fancy cake (like many of the recipes above really put me to shame for how beautiful and perfect they are). But cakes that I like to make are simple, and very homy, filled with nutrient ingredient, so that with a sweet treat you can more than just empty calories. Recently I am always using more fruit in the batter and on topping of cakes that I make. Inspired by some natural jams and confections that use apples or apple juice as sweeteners, I have reduced the amount of sugar in my cakes dramatically and I have substitute it with apples! Both apple puree or grated apple work. Apple puree is cooked (so more time need), more smooth, but can also be much more watery. Grated apples brown easily (no matter how much lemon juice you add), some pieces could be bigger than others, but it gives a very nice texture and moistness to the cake.

I use grated apples in this recipes. There’s no all purpose (00 flour); I have used farro flour and semi-whole wheat flour. I have also used oats —one of my most favorite ingredients—, for both the texture and nutrition. For the topping I have used only fresh fruit, with a very simple and loose ganash; which is basically some white chocolate and milk, poured on the fruit topping.

Lab Noon's Fruity Birthday Cake

Serves 6

This amount would make a small pound cake or a 6"/15cm pan. I doubled the size and made two small pans in order to have two layers. The caramel color is due to the use of whole brown sugar.

FOR THE CAKE

1. 350gr apples (or two large apples, or 3 small ones)

2. 2-3 tbsp fresh lemon juice

3. 80gr whole brown sugar

4. 3 medium organic, free range eggs

5. 3 heap tbsp of melted coconut oil

6. 100gr farro flour (or whole grain flour)

7. 50gr whole grain flour

8. 50gr rolled oats

9. 6gr baking powder

10. 80gr almond flour (minced almonds)

11. vanilla

12. cinnamon

13. a pinch of salt

FOR THE TOPPING

1. Fresh fruit of the season (peaches, berries, apricots etc)

2. 70g pure white chocolate

3. 20ml (vegetal) milk

4. vanilla extract

5. Mint leaves for garnish

FRUITY FILLING

1. 1/2 cup strawberries and/or other berries

2. 1 tbsp maple syrup

INSTRUCTIONS

1. Preheat the oven to 180° C/ 350° F/Gas mark 4.

2. Grease and dust your pan.

3. Grate the apples (I used a small food processor) with the lemon jouce and set aside.

4. Beat the eggs with sugar until you get a foamy, pale cream. The add the grated apples; Mix will and the oil.

5. Mix the oat in the batter.

6. In a different bowl, mix all the flours, salt and the baking powder. Gradually add the dry mix to the batter.

7. Pour in the cake mold and back for 40-50 minutes or until a toothpick comes out clean. It's a very moist cake, so it takes time.

8. Let the cake cool down completely.

9. In a food processesor mix the (straw)berries and the maple syrup until you get a smooth liquid.

10. Melt the chocolate in bain marie in a small pan and graually add the milk while stirring in order to get a loose ganash.

ASSEMPLING THE CAKE

1. If you have made a one thick cake, carefully cut the cake in half, to get two layers. If you have baked two seperated layers, start with the bottom one.

2. Spoon the berry mix on top and let it penetrate as much as possible. (This cake is very compact, so it won't absorb the liquid quickly).

3. Once you're satisfied with the wetness of the bottom layer, carefully place the top layer on it.

4. Chop bigger pieces of fruit, such as peaches and apricots into wedges. Cover the top layer with fresh fruit that you have.

5. Gently pour the ganash over the fruit so that it would cover and drip off to the top layer of cake.

6. Leave in the for 1/2 one hour before serving.