One year. It’s been exactly one year since I started my blog bake and nourish!
You know as you say that time goes by so quickly? I don’t feel that way about this past year. Because when I look back, it seems like it’s been going on forever. Not because it was boring/tiring, but because there were so many amazing moments and achievements that I can’t believe they fit into only 365 days.
Looking back at this past year makes me incredibly thankful. Thankful for having the opportunity to share my love for baking and nutrition with you. Either through my blog by posting recipes or by sharing my actual baked goods through dinner events or at the café.
And I am proud of myself. Because I could have never imagined that I’ll be able to turn my passion into such a significant part of my life. I am genuinely enjoying every little step along the way!
This is what happened:
- I launched my blog where I have posted 53 blog posts and attracted over 5,600 unique users
- My Instagram account grew to 1.218 followers (some might have already left by the time I post this)
- I started baking cakes at a café in Munich once a week, learning what it means to bake 15-20 cakes a day
- Marc from Meatingraum and I co-hosted three food events where we created a new concept of combining sweet and salty treats
- Together with Katha and Sarah, I organized a “healthy ladies brunch” to celebrate good food and womanhood
- Through my little baking project at work, I continued donating money to Über den Tellerrand kochen (find more information about my charity work here)
- I baked for friends: two weddings, three baptisms, birthdays, or just for fun because I wanted to try new recipes and needed someone to eat it
I’d like to say thank you to the people who have supported me along the way. Without your encouragement, compassion, patience, and love, I couldn’t have achieved this!
Reflecting on what has happened this past year I couldn’t be more excited about what’s to come next. I am looking forward to continuing this journey, creating a space where you find delicious and healthy recipes, encouraging you to bake, and inspiring you to find the balance between celebrating food and taking care of your body.
Today is an extraordinary day for me. And what better way to celebrate my blog’s anniversary than with this
Gluten-free peach and rosemary cake.
The flavor combination is unique, and it occurred to me during my yoga retreat in Greece. We stayed at a nice little family-run hotel that had a garden with lots of herbs and vegetables. When practicing yoga outside you could smell the scent of rosemary, and I loved it. And I love peaches. So when I got home, I searched for a recipe that would combine those two flavors. And to no surprise, there were quite a lot of recipes out there. I found this gluten-free peach and rosemary cake from Erin made this that I slightly adjusted – and it was a hit!
This peach and rosemary cake tastes like summer and is very easy to make.
Have fun baking!
Love,
Marion
Peach and Rosemary Cake
A flavorful gluten-free cake that tastes like summer!
Ingredients
- 3-4 peaches
- 250g (1 cup plus 1 tablespoon) soft unsalted butter
- 200g (1 cup) raw organic cane sugar
- 3 teaspoon rosemary, finely chopped
- 4 large organic free-range eggs
- 150 g (1 1/2 cups) almond flour
- 130g (1 cup) brown rice flour
- 175g (1 cup) buckwheat flour, or use brown rice flour only
- 3 teaspoons baking powder
- 4 tablespoons plant-based milk (I used almond milk)
- 2 teaspoon vanilla extract
Directions
- Step 1 Pre-heat the oven to 180°C / 350°F and line a rectangular baking tin (30×20 cm, 12×8 inch, or similar) with parchment paper.
- Step 2 Chop 2 peaches into small pieces and the other 2 into thin slices. Set aside.
- Step 3 In a large bowl, using a hand or stand mixer beat the butter until pale. Add the sugar and rosemary and beat until well combined.
- Step 4 On low speed, add one egg at a time, mixing each until well incorporated.
- Step 5 Using a spatula, fold in almond flour, brown rice flour, buckwheat flour (if using), and baking powder.
- Step 6 Add the milk and vanilla extract and mix until combined. Fold in the chopped peaches.
- Step 7 Pour the batter into the prepared tin, decorate with sliced peaches, and bake for about 40-50 minutes until a toothpick inserted into the center comes out clean.
