I’m not one to care much for interior decorating. I feel most at home when things are mismatched and a little worn-in, somewhere with some character. I’m all about the cozy. Our little house here is pretty old and doesn’t get much natural light during the winter months, it was built with small windows that face south, but surrounded by heavy shutters to keep the cold out. It can make for some dark mornings, but the extra warmth is much appreciated.
My parents have the most gorgeous quilted tree skirt that my aunt made for us. When I was a little girl, I used to tie it around my waist and dance around pretending to be Mrs. claus. Last year, my aunt made me one of my very own. So while patterns and paint colors might not be my thing, I think a little holiday cheer can make a house feel like a home. We hung the stockings that my mom made us, laid out my favorite skirt and brought some branches in from outside. It’s all a little charlie brown-eqsue, but at the right moment, when the afternoon winter light shines through the window and the shadows dance along the wall, it can feel like absolute. magic.
May you never lose your sense of wonder, and may your holiday season and new year to come be filled with all things of great comfort + joy.
Honey Almond Cake with Rosemary + Citrus
A festive little cake fancy enough to serve to guests, yet cozy enough to accompany an afternoon tea as the light fades. The texture is somewhat dense with just the right about of crumble, and the glaze adds some extra sweetness. To make this completely vegan, you can replace the honey with maple syrup in both the cake and the glaze. Happiest of holidays to you all xx
Egg, Dairy + Refined Sugar Free. Makes 1 small loaf or bundt.
Recipe adapted from over here.
- 1 cup ground almonds
- 1 cup brown rice flour
- 1 + 1/3 cup whole spelt flour
- 1 + 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely chopped fresh rosemary
- 1 cup almond milk
- 1/3 cup coconut oil, melted
- 1/3 cup honey
- 1 teaspoon orange blossom water (optional, or sub natural vanilla extract)
- 1/4 cup freshly squeeze lemon juice
- 3 tablespoons freshly grated organic orange zest
- 1/4 cup white almond butter
- 3 tablespoons honey
- 2 tablespoons coconut oil
- 1 teaspoon orange zest
- Splash of almond milk, to thin if needed
What to do
- Preheat oven to 350 F / 175 and grease a small bundt or loaf tin
- Combine dry ingredients in large bowl and set aside
- Whisk together wet ingredients until combined, then gently fold in the dry in well incorporated
- Scoop dough into prepared tin and smooth out the top
- Bake in the oven until golden brown and firm to the touch, about 35-40 minutes
- Set aside and let cool completely before adding the glaze
- Place all the glaze ingredients in small saucepan over low heat. Melt and whisk together until uniform. Let cool at least 5-10 minutes before drizzling over cake. Add a splash of milk to thin if needed.
- Garnish with rosemary and ground almonds