Welcome to another Boy and the Cake story. Each week we follow the story of Little Adrian and Master Adrian and then get to share a yummy cake together.
This past week, little Adrian has been very nurtured. He has been given lots of positive attention. He has not had to make any (I should be honest here and say, many) decisions for Master Adrian, who has been very present and active. The daily routine of meditation, yoga (I call it painful stretching) and checking in regularly with the question ‘Where am ‘I’ Right Now – physically, emotionally, mentally and spiritually? has kept Little Adrian in the world of childhood and Master Adrian in the world of Adulthood. It has been a great week. Today, Little Adrian, along with Master Adrian, will celebrate with a yummy home baked cake.
Today Little Adrian will have his cake and eat it!
Last week we shared a very yummy coffee cake. We ate it to celebrate being in Australia for 24 years. And now we feel that every week should be a celebration. This week we are celebrating ‘Freedom’. Little Adrian feels very free from the responsibilities that he has had to carry whilst Master Adrian was AWOL (Absent With Out Leave). This freedom feels so good. It feels like a huge weight has been realised from the little boy’s shoulders.
I was facilitating a 3 day WAIRN? workshop early in the year and one of the participants spoke of, ‘Shackles to freedom, shackles to freedom’ as part of her journey. When the shackles come off, life is much lighter, and very much easier.
So, to celebrate I would like to share a FREEDOM CAKE with you. I have been into the kitchen, taken random ingredients and put together, without any recipe, A FREEDOM CAKE – made totally in freedom. And it turned out to be very yummy – A TRUE TASTE OF FREEDOM!
You can either follow my recipe or be totally free and make one up for yourself.
Ingredients: 4 eggs, 300 grams of self-raising flour, 200 grams of soft butter, 200 mls of milk, 250 grams sugar, 50 grams of grated chocolate, 2 teaspoons of lemon juice, the juice from one orange, the grated rind(skin) of an orange.
Method: Mix the eggs, sugar, milk, butter, lemon juice, orange juice, orange rind and chocolate for 0ne minute with a mixer. Then slowly add the flour and mix for a further 3 minutes.
Put mixture into cake tin. I use a round cake tin 25cm’s round. A tip: Line the inside with butter and then coat with flour. To do this put a small amount of flour in the buttered tin and pat the tin as you turn it. The flour will stick to the butter – tip out the excess flour.
Bake for about 35 minutes at 200 degrees or at 180 degrees in a fan forced oven.
Then cool and eat!