Last week I turned 27. As for every birthday, my first thought goes to what I have done in the year that passed, and to where I am now. The second goes to cake – to all the cakes I'd have in the previous years, and those I'd like to have in the future.
As I was eating my rustic, nutty birthday cake, these memories suddenly came to mind. I wrote them down as they came, following the stream of my thought. What came out of it is a story about a pastry shop and its cakes.
The recipe doesn't have much to do with any of those cakes, but it is one I have been making and that I love deeply, as it has all I like, as an adult, about cakes: a subtle sweetness, rustic appearance, a moist crumb and a warming feeling. It also contains three of my favourite ingredients: pumpkin puree, pistachios and almonds. Good for birthdays or for those lazy Sundays spent writing indoors with a cup of coffee on your side.