Stop To Smell The Flowers (And Eat The Cake)

Yes, we’re intense little creatures. We’re almost at the end of this Scorpio season but not before I got a chance to celebrate my birthday yesterday. This year it was a very quiet one, and I loved every minute of it. With the past year that I’ve had (or rather three years), I’ll take peace over fun. Fun is momentary, but peace is ever present. I think I’ve finally reached the age where I’m learning the value of being over doing. We’re a society that emphasises action and results oriented goals. We’re not allowing ourselves to “just be”. Existing in this life is already valuable enough to be fulfilling. I’m learning about my own value that’s not attached to any outcomes.

I had a good birthday yesterday even though the kid had classes till late evening and couldn’t come, and even though friends and family had their own work and other obligations and couldn’t come either. I did what I value in life right now: I walked my dog, I worked with a couple patients in the morning, baked my own birthday cupcakes, chatted with my mom when she stopped by, had tasty food, watched a new movie, read for a bit, and said thank you to so many people who wished me happy birthday. And I worked on prepping a recipe for this post, which I haven’t done in a long while. What more can I wish for on my birthday?! I can go out for a birthday dinner when my kid is free from his college classes, and I’ll hopefully see friends soon to celebrate too. Yesterday was all about me and what I love to do because I’m the only one who matters.

Having a puppy in my life, gears me to live in the now and find joy in simple things. Afina wants to remind everyone to stop often and smell the flowers. And eat your cake too!

I was enjoying my birthday cupcakes and Afina was munching on carrots and persimmons. We both had a very good day!

What’s Cooking This Week 

Persimmons are in season now. It’s one of my favorite fruits. And Afina loves it too. I have this great persimmon cake recipe that’s very easy to make and has no fat in it at all as most of the texture and rise are due to whipped eggs. You can use other fruits instead of persimmons too. Apples or pears, or a combination of both, will work well too. Sharlotka is a type of a simple Russian sponge cake, which is a bit different from a traditional sponge cake. I hope you’ll have a chance to try this recipe sometime.

Persimmon and Candied Ginger Sharlotka Cake 

Make sure all ingredients are room temperature and flour is well sifted.

In a standing mixer, whip together eggs and sugar for about 4-5 minutes until it’s doubled in size and is pale yellow. Add vanilla and mix again.

Combine flour with salt, baking powder, cinnamon and nutmeg.

Slice persimmons in thin slices. Set a few slices aside.

Gradually add flour mix into wet ingredients, mixing at a low speed.

Add sliced persimmons and candied ginger pieces and mix just until it’s combined.

Grease a high cake pan and pour batter in. Top with the remaining persimmon slices.

Bake in a preheated oven at 350 degrees for about 45-50 minutes or until the top is deep golden.

Decorate with sugar glaze and more ginger pieces if desired.

Cool completely before removing from the pan and slicing.