3rd Week in Ohio.
We decided to make an impromptu trip up to Cedar Point. I love roller coasters. The idea of going to a theme park brought back memories of going to Disneyland with my family. The exhilarating feeling of the wind in your face pushing back your hair; going 100 miles per hour was something I had missed. Sitting at a desk for hours day after day made the thought even more appealing.
Waking up at 7 am, we made our way up driving over the beautiful glistening waters of Lake Erie. From the distance, I spotted the colorful loops and curves snaking up and down like a wave.
Our excited group sped in as the park announced its opening. It was a marathon race. Everyone was running for their lives.
I was ecstatic to go on my first ride, but little did I know what I had signed myself up for. I was twisting and turning upside down, almost screaming my head off. I shut my eyes in fear as I felt my stomach being ripped apart as we dropped down a couple hundred feet. I literally clung onto my dear life.
Our next ride, I looked down at the thin strap and the safety bar in horror – was this all that was keeping me from falling off? Oh dear.
Zoe, who was already looking pale turned to the operator and asked “How bad is the ride?”.
He studied her face, wisely paused and answered, “Don’t worry this isn’t half as bad as the others.”
I shook my head in disbelief. Clearly she was already strapped in her seat and he wouldn’t possibly give any other answer for the sake of calming nerves. I closed my eyes praying for help.
By the time I got off that ride, my legs felt shaky and my head was spinning. I didn’t know if I could make it through another ride.
After a few more, some of us decided that we had enough rollercoasters for a lifetime. I definitely had enough. We spent the afternoon weaving through the crowds of people munching on funnels cakes with cream; ice cream cones; hot dogs and headed to the beach. The stroll to the beach was a beautiful one. I glanced at the soft rolling waves in the distance pushing onto the fine sand – it was stunning. A sense of calmness ran down my spine as I touched the grains of white sand that immediately fell through my fingers. It was exactly what I had needed after a crazy heart racing morning.
It had been so long since I had seen the ocean. Zoe and I had always grown up seeing a view of the harbor from our apartment window and this really felt like home.
The stunning view made everything worth it.
Ohio still isn’t home yet, but after 3 weeks here it is starting to feel more familiar. New place, new faces, new people doesn’t seem half as bad as it did when we first stepped off the airplane. Zoe and I have finally figured out how to get to the closest Wholefoods and Walmart (which was the obviously the most important priority on our list). We even discovered a Trader Joes here as well as a beautiful Smoothie/ Acai Bowl Cafe! Our garbage disposal is finally functioning. The winding staircases to my work desk seems to be less confusing. My introverted nature have always made moving to a new place difficult. But things are starting to perk up.
As promised, this week we are presenting a Lemon Curd inspired recipe: Our Summer Lemon Vanilla Cake sandwiched with juicy berries, rich coconut cream and of course our luscious lemon curd. When we served this beautiful 2 tiered cake to our friends back in April, they all loved it. No one could tell that it was gluten-free, paleo and oil-free.
So whilst the summer season is around, take advantage of those gorgeous berries and lemons to make this utterly delicious cake. This was one of those recipes that would convince anyone who does not like healthy food that gluten-free cakes can taste better than your normal sugar heavy laden cake.
Honestly, this decadent treat has been on my mind this whole week. I am dying to have another opportunity to make it again this summer.
My “slice of summer on a plate”.
Food, Beaches, Roller coasters, Cakes – this summer was finally looking pretty good.
Baking at a higher altitude in Utah (where we currently reside) will require slight adjustments in baking time; sugar levels; leavening agents so you adjust the ratios of the recipe. Please check this website to see the necessary adjustments.
Summer Lemon Curd Cream Cake with Berries (Paleo, GF, Oil-Free, Refined Sugar Free)
Adapted from Paleonewbie
Author: Unconventional Cooks
- 3 cups Almond Flour
- ½ cup coconut flour
- 2 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- zest of 4 lemons
- juice of 4 lemons
- ⅔ cup honey
- 6 eggs
- ⅔ cup unsweetened Vanilla Almond milk
- Lemon Curd (our recipe here or store- brought)
- 3 Cans of Thai Kitchen Full Fat Coconut Milk (Won't work for any other brands)
- Strawberries, Blackberries (or fruit of choice)
- Preheat oven 350F.
- Mix together the first 6 ingredients.
- In a separate bowl mix together the wet ingredients. Fold in the dry ingredients.
- Line a 9" cake pan and pour the batter in.
- Bake for 40-45 minutes. (Check after 30 minutes and cover with foil if the top is too brown).
- Allow it cool completely.
- Cut the cake in half. Layer lemon curd, and coconut cream. Place the other half of the cake on top. Spread more lemon curd and coconut cream. Decorate with fruit.
- Coconut Cream:
- Scoop out the solid coconut cream into a bowl. Store the rest of the coconut liquid for curries or cooking.
- Whisk till smooth and creamy.
Calories: 244 Fat: 13.4g Saturated fat: 2.3g Carbohydrates: 29.8g Sugar: 22.2g Sodium: 302mg Fiber: 4.9g Protein: 7.9g Cholesterol: 123mg
(This post is featured on Traffic Jam Weekend, Weekend Potluck, Food Friday, fanDay Friday, Hearth and Soul, Twinkly Tuesday, Link it Up Wednesday, Wow Me Wednesday)