Aug 15, 2012

Happy Birthday Baby!


July has just turned 7 and after one abandoned party attempt (thanks tonsillitis ; ) we got together most of the usual crew of families and kids to help us celebrate. Her fave book series at the moment is Harry Potter - presently at the 3rd book - so naturally this was her chosen theme... (even though we have done a HP party before...)


I found a wonderful free printable invite from Colleen at Sweet and Simple - thanks Colleen! We made HP inspired collage crafty bookmarks (which I laminated) for the party take-home bags which included the list of the series' book titles on the back.


We sorted the kids into house teams using a sorting hat using audio files that announced the house choice...


we played broomstick relays...


ate chocolate frogs in a race where the prize was...ahem, the chocolate frog


gave crazy prizes...


ran a gumboot relay because we could...


built Hagrid's Hut together out of pear prunings...


then sat in there for a HP trivia quiz...


swung at piƱata...


swung at it a little more...


and ate cake (see below)...


After we all had lunch together and then popped on a movie for the kids (not HP as it turned out) the Birthday Girl said it was "The Best Birrthday Party Ever" which was good to hear as once the last family drove off into the twilight we all collapsed tired and happy at the end of it!

Speaking of best ever...

Best ever, top reviewed, most delicious, almost healthy gluten free cake!
It has been one year since we all kicked the horrible gluten habit and in case you have ever wondered how to hold a 7 year old's party without mysterious white powder (that is, the strange combination that is gluten free pre-packaged flour mixes) here is my recipe for the best ever, most delicious wheat-free, gluten-free delicious chocolate cake (scale it up and down as needed):

Chocolate almond cake

5 free range organic eggs
200g butter
200g raw sugar
200g good dark chocolate
200g ground almonds (blanched is best)
2 tablespoons of coconut flour (optional)

Preheat oven to 175 celsius (350 F.) Grease then line your tin with silicon paper.
Place chocolate and butter together in a saucepan over low heat, stir to melt.
Add almond and coconut flour to the chocolate butter. Mix well. Leave to cool for 5 minutes.



Separate 4 of the eggs and put the whites in their own mixing bowl. Take the remaining whole egg and mix with the 4 yolks. Add the raw sugar. Mix well until smooth and frothy.


Stir together the yolk and sugar mix with chocolate mixture.


Beat the remaining 4 egg whites until stiff (I use a whisk attachment in my Kitchen Aid mixmaster). 

Using a metal spoon, stir whites through the chocolate mix. Mix til it has a uniform colour - though little specks of whites are fine - try not to over mix as you will lose the air in the batter. (note - photo shows half-way through the mixing).


Pour into a greased non-stick spring form tin (line base with silicone paper) and bake at 175c  (350 F.) for 45 minutes. Check 5 minutes before time is up to make sure it isn't already cooked through. Top should be firm and not gooey. See my skewer holes? That is how I tested this monster sized cake - usually a little push on the top will let you know...



This isn't a wheat-like fluffy cotton wool cake, but has a lovely light texture, with a slight crust on top. Delicious! Serve leftovers warm with granache made with melted dark chocolate and fresh pure cream stirred through.

Yum. Which reminds me...must go and get some leftovers out of the freezer to warm up for dessert : )



3 comments:

April said...

Happy Birthday July! Thanks for the recipe...looks delicious and I can't wait to make it!

Tracey Mansted said...

Thanks April! Let me know what you think : )

Amber said...

That was one yummy cake :)

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