Good-bye, Autumn! You leave us golden, you made them fall;
you gave a melancholic feeling to us all.
You whispered through the shimmery leaves
of the wiry, pale-faced birch.
You gracefully bowed to winter
in a time-honoured search
(for where in the cosmos do you go in the meantime?)
And you tip-toed away in a veil of
delicate lace of leaves.
How you have gifted us with cool balls of fiery rustling!
Now that I've gotten that off my chest - waxing a tad lyrical on a cold afternoon at the onset of winter...
Here's a moist carrot cake recipe I've adapted from a Canadian one (you can replace carrot with zucchini for something different and green-flecked!):
1/2 cup sunflower oil or melted butter
2/3 cup sugar
3 eggs, lightly beaten
1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp baking soda
a pinch of salt
1 cup grated carrot (or zucchini)
1/2 cup chopped walnuts
1/2 raisins (optional)
3 tbs dessicated grated coconut
Mix together the first 3 ingredients in a large bowl. Mix the dry ingredients together and add to the egg mixture. Finally add the last 4 ingredients. (Top with pieces of white chocolate if you want an extra treat for flavour!)
Scoop into a longish cake pan (approx. 4"x9", 3" high) lined with baking paper.
Pre-heat oven to 150 degrees C. Slow bake for 45-55 minutes for a moist cake.
For the truly sweet-toothed, make a cream cheese topping:
50g softened butter
120g cream cheese
1 1/2 cups powdered sugar
Whip it all together till smooth and well-blended. Spread on top of cooled cake.
Zucchini cake (above) naturally looks less orangey than carrot cake.
(Above) One of Small Duck's male relatives or mate (front). I found out they are Tafelente, or Table Ducks in German (!), Common Pochard in English. Behind him is a nasty-looking Eurasian Coot.
Greylag geese came again to the Cham lake park for a few days on their way south. Behind the two are lake gulls.