I am very excited. Starting tomorrow I will be working in sales for six months. Six months on the road with a new task. So I will be leaving the office temporarily for a new challenge, a new adventure. The job will be quite different from what I am doing now and so I am super excited not having a complete idea of what to expect.
Having good food and eating well on the road will be quite a challenge. But I am optimistic.
Despite the good weather, I have been spending the whole day inside, organising, packing and BAKING. I made two cakes (who is going to eat them?). I developed a recipe for a strawberry saffron cake that I would like to share with you.
We bought a little glas of saffron on the spice market in Istanbul in March and I only used it once I think. So today I used some saffron for the cake base. It gives the cake base a golden yellow colour and a unique taste.
The cake base is not very sweet, because the topping is. I don’t like things too sweet. If you do, you should add some more honey or sugar.
The cake topping is inspired by Swiss Meringue.
So this is a strawberry cake but I think it would also be nice with other berries such as raspberries. I like this time of the year, when a wide range of fresh fruits are available. We had a strawberry smoothie this morning made of strawberries, banana and coconut water – very yummy.
I will go packing now and watching the European football championship final later, cheering for Italy or Spain? I don’t know. Enjoy the rest of your sunday!
For the topping: