Lab Noon officially turned one on June 19th. I remember how very confused, extremely tired and incredibly excited I was to launch the blog after many months of work. The blog was supposed to be written three languages, English, Italian and Persian. I decided to omit Persian after a short while. My first ever recipe quickly became an all time hit! Though now looking back I see many things that I would’ve done differently.
It’s been an amazing year. I have said long thanks to all supporters in the invitation to this virtual birthday party. Here I want to thank all these lovely and talented food bloggers, who have accepted my invitation and prepared lovely cakes/dessert to share with you for #LabNoonsBirthdayParty. Some of these bloggers have been inspirational to me even before I started blogging and some I discovered in this one of year blogging. Some of them I have met in person or know them more personally in some way, some were pure strangers that reached me and joined the party. I am so glad I’ve known you all. Big, acclaimed ones, and new comers. I wish I could hug you one by one, and taste your cakes. Thank you everyone, really.
Bellow you will find a list of all the food bloggers who have taken part in Lab Noon’s vitual birthday party and their recipes. (I have tried my best to be organized and get the right link to everyone, but if you get a error please let me know and I’ll fix it).
Secondly, I want to thank once more Paola from Pauta Pot who generously gives these two beautiful, handmade, birdy cups as a give-away for our party. You can win these cups simply by writing a comment under this post, about the recipes and Lab Noon’s birthday. Then I will extract a name randomly and we will send you those cups! Please remember that free shipping is available only in Europe.
The Recipes of the Guest Food Bloggers for Lab Noon’s Birthday Party (in alphabetical order)
- Celeste Cucina: Ciambelline alla lavanda con glassa alle more (IT)
- Cocinayletras: Torta della nonna. Lab Noon’s Birthday (Eng-Ita)
- Foodistan: Cherry clafoutis (French & English)
- Foolproof Living: Summer Berry Tart
- Gourmet Project: Earl Grey Tea Mousse & How Food Bloggers Celebrate Birthdays
- Gretchen Gretchen: Cooling watermelon cakes
- Hortus Cuisine: Apricot crostata with rice lemon curd
- La Panificatrice Folle: Syllabub ai frutti di bosco (IT)
- My Daily Sourdough Bread: Sourdough lemon poppy seed bread cake with lemon icing
- Mykitchenkiosk: mini chocolate pavlovas with blueberries
- Persian Foodie: Orange blossom cupcakes
- Rustica Retro: Passionfruit Sponge
- Twigg Studios: chamomile apricot veriticle roll cake
- Vermilion Roots: Pandan coconut cake with kaya
Lab Noon’s Fruity Birthday Cake for Summer
My idea of home made cake is something simple and rustic. Of course I would love a proper, nice & fancy cake (like many of the recipes above really put me to shame for how beautiful and perfect they are). But cakes that I like to make are simple, and very homy, filled with nutrient ingredient, so that with a sweet treat you can more than just empty calories. Recently I am always using more fruit in the batter and on topping of cakes that I make. Inspired by some natural jams and confections that use apples or apple juice as sweeteners, I have reduced the amount of sugar in my cakes dramatically and I have substitute it with apples! Both apple puree or grated apple work. Apple puree is cooked (so more time need), more smooth, but can also be much more watery. Grated apples brown easily (no matter how much lemon juice you add), some pieces could be bigger than others, but it gives a very nice texture and moistness to the cake. Continue reading