Epiphany Day

Today we made this sweet cake in celebration…when so long ago, the magi sought the presence of a tiny babe, a Bethlehem King, swaddled tight. A bright star adorned His night-time crown, witnesses to birth and death, though the wide world still slept.

We savour and imagine, we remember and are refreshed.

This time last year  I was struggling with the grey of winter, with widening distance, loneliness. How different to be now so accompanied, sun drenched, contented. For when we need it most and when we don't, always, an enfolding by Him. Soft spirit, gentle King - thanks be.

~ A Kingly Carrot Bundt ~
 A tradition of many European countries to herald this day with a special baked treat. This is not traditional recipe to any particular country - but inspired by a carrot abundance. It is gluten free and not apologetic about it.

3/4 cup brown sugar 
1/2 cup olive oil
1/2 cup whole milk
5 eggs, separated
2 cups gluten free flour (I use a blend of brown rice/potato/tapioca)
2 teaspoons GF baking powder
1 cup almond meal
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup roughly chopped walnuts, plus more for topping
2 cups grated carrots
zest and juice of 1 orange
1 1/2 cups cream cheese
1/3 cup pure icing sugar
zest & juice of 1 orange

Preheat moderate oven to 180'c. In a large bowl whisk to combine flours, spice, almonds and baking powder. In a separate bowl or jug whisk together oil, sugar, milk and egg yolks - pour into dry ingredients and stir with a wooden spoon. Stir in grated carrots, orange zest and juice and walnuts. In a separate clean bowl whisk egg whites until slightly stir, fold into cake batter being careful not to over mix. Pour into a grease bundt tin and bake for 50 - 70 minutes or until golden in colour and a skewer inserted in the middle comes out clean.  Cool completely before un-moulding. 

To make icing beat cream cheese until softened, add sifted icing sugar to taste (I like mine on the not-so-sweet side) and orange zest and juice. Carefully cut bundt in half. Sandwich the halves together with some of the icing and speed the rest on top. Garnish with more chopped walnuts and a light dusting of icing sugar. Serve with an excellent pot of tea.