Steve and I both love baking, he should do it's his job! What I love is how totally absorbing it is, you're completely involved in measuring, weighing, stirring, mixing, pouring, everything else goes by the wayside. As popular psychological therapist Emma Kenny, says:
“Baking is therapeutic. As well as producing delicious treats for loved ones, it offers an opportunity to be mindful and gives us a dedicated space for creativity to flourish – a real bonus for our mental wellbeing. World Baking Day is a fantastic opportunity to focus our energies on something fun that helps us to zone out of everyday anxieties, giving us all important head space. What’s more baking is sensory and stimulates the senses; the weighing, mixing, smelling, and sharing with friends and family makes us feel good – so happy hormones are released that lead to elevated mood. In fact, baking therapy is something that is gaining a great deal of support from therapeutic practitioners who believe the focusing effects along with the productive element can help boost mood.”
Well there you go, the perfect reason to dust off your scales and bake yourself happy on Sunday 17th May. World Baking Day sponsor, Stork, have even created their own special bake: 'The World's Happiest Cake'!
This delicious cake is a perfect treat to bake for someone special. After all, the combination of your mindful baking me time + yummy cake = sharing it during special time with loved ones has got to be a win, win, win situation!
As Steve will be at work that weekend, the girls and I are going to bake this special cake as a tea-time surprise for him. Look out for our post on Sunday 17th to see how he reacts!
Who will you bake for this World Baking Day? And what will you bake?
If you would like to make the World’s Happiest Cake like us, here's the recipe:
Coconut, Mango and Lime Cake
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
225g Stork block
325g caster sugar
4 eggs, medium
250g self-raising flour
100g plain flour
Zest of 2 limes
50g dried mango, finely chopped
50g flaked almonds
50g desiccated coconut
For the syrup:
Juice of 2 limes
60g caster sugar
For the filling:
55g (2 oz) Stork tub
175g icing sugar
1-2 teaspoons milk
100g mango puree (fresh or tinned)
For the topping:
100g icing sugar, sieved
25g each of shredded or desiccated coconut and dried mango
15g each sunflower and pumpkin seeds
15g flaked almonds, toasted
1. To make the cake, place Stork and sugar in a mixing bowl and beat until light and fluffy. Beat in eggs, one at a time and fold in remaining ingredients
2. Place the mixture in a greased and bottom lined 23cm deep cake tin
3. Bake on the middle shelf of a preheated moderate oven 170° C, 160° C fan oven, Gas mark 4 for 1 hour 10 minutes or until a skewer inserted in the middle of the cake comes out clean
4. Turn out and cool on a wire tray
5. For the syrup, place sugar and lime juice in a pan over moderate heat and stir until sugar has dissolved. Bring to the boil and then pour over warm cake
6. To make the filling, place Stork, sugar and milk together in a bowl and beat together until smooth. Split cake into 3 and sandwich together with icing and mango puree
7. To finish the cake, make a glace icing by adding either lime juice or water to the icing sugar until a thick pouring consistency and spread over the cake. Top with a mix of seeds, mango, coconut and almonds.
Post sponsored by Stork