The older we get, the more our intolerances haunt us, apparently.
I get this with my intolerances towards people.
My friends develop more and more food intolerances.
I think I’d rather live with mine… ;)
I baked this cake on Saturday morning for my friend, who had a big party with loads of cakes and biscuits and chocolate mousse – and who’d told me she wasn’t going to be able to eat any of it.
She’s always been wheat-intolerant (you will find a number of non-wheat baking projects in earlier posts on this beautiful blog of mine), and for as long as I’ve known her she’s always been a vegetarian, although not an overly strict one.
But now it’s become more difficult.
Intolerant parents produce intolerant children: my friend had a baby and now while she’s still breastfeeding, she cannot eat or drink any of the things that baby boy is allergic to. Which means she can now not have:
— wheat, as before
— dairy of any kind
— sugar (as in, refined sugar etc.)
I simply could not bear her having a birthday party without cake for herself, so I said I was going to bake a cake for her and her special needs. :)
Fortunately, honey is fine for her and the baby. That made life easier for me! I adapted this recipe to my friend’s needs and the result is… It’s…
The cake was not bad. It just tasted a bit … like a cake for stuff-intolerant people. And the hint of cinnamon I added made it taste a bit Christmassy. Which is not a bad thing but was not the intended effect either.
So, I gave her half the cake as it was. And turned the whole purpose of the cake upside-down by icing the other half with vodka & orange sugar icing. In my opinion, that improved matters considerably. As vodka and sugar often do. ;)