Small cakes for little hands

I am filled with trepidation. Kasper's first birthday is coming up and I cannot seem to figure out where this past year has gone. After he arrived, many well-meaning eldery folks said: "Enjoy every minute - they grow up so fast!" and I would just nod and smile, eager for my son to learn to sit, crawl, then stand and walk. But today my heart is heavy with the realisation that time really does fly like an arrow and that our little ones have been lent to us for only the briefest period. I am nevertheless determined not to let these thoughts ruin the special day. After all, children learn to smile from their parents.

These are the cakes I intend to make for Kasper's birthday celebration. Please bear in mind that the recipe contains nuts, which makes them unsuitable for babies under 1, and because of the chocolate, the birthday boy will also be limited to only a couple.

Makes about 70-80 tiny cakes (or 12 regular sized cupcakes)

Ingredients

For the cakes

120ml (about 1/2 cup) natural yoghurt

2 organic eggs, lightly beaten

100g (125ml) coconut oil, melted over a very low heat

2 Tbsp barley malt extract

90ml agave syrup

120g spelt flour

1 tsp baking powder

1/2 tsp baking soda (bicarbonate of soda)

30g good quality cocoa powder

60g hazelnuts, finely ground

pinch of salt

150g dark chocolate, finely chopped

For the icing

100g dark chocolate, chopped

1 1/2 Tbsp coconut oil

Method

1. Pre-heat the oven to 170ºC/340ºF (or 160ºC/320ºF in a fan oven) and line your muffin trays with paper cases.

2. Whisk together the eggs, yoghurt, liquid coconut oil, malt extract and agave syrup until just combined. It is important not to over-mix cupcake batter.

3. Sift together the flour, baking powder, baking soda and cocoa powder.

4. Gently fold the dry ingredients, together with the salt and ground hazelnuts, into the batter.

5. Lastly, fold in the chocolate pieces carefully.

6. Using a teaspoon, gently drop small portions of batter into the cases. They should be about 4/5ths full. Allow a few minutes for the batter to settle, then bake for 10 to 15 minutes (or 20 to 25 for the regular sized cupcakes).

7. Remove the trays from the oven and leave to cool. Then upturn the cupcakes onto a cooling wire.

8. Make the icing while the cakes are baking, as it will need to stand a while before reaching the perfect "spreadable" consistency.

9. Over a bain marie, slowly allow the chocolate and coconut oil to melt. Then stir, cover and cool at room temperature.

10. Once the cupcakes have cooled completely, and the icing has started to set, spread a small amount onto each cake. Decorate with chocolate buttons, red currants, chopped nuts or any other delicacy that tickles your fancy.

Lemony fennel salad

A lovely young man joined us for dinner the other night. Half-way through the meal he pulled a tiny foil-wrapped parcel out of his pocket and handed it over to me. I proceeded to unwrap one of the most unconventional and original 'thank you' gifts I have ever received: Turkish lemon salt. Also known as citric acid, "lemon salt" isn't really salt at all, but a weak organic acid in crystal form used as a natural preservative and to add a sour taste to food and drinks. A quick lick convinced me of its potency and inspired the salad below.

Serves 4 - 6

Ingredients
1 fennel bulb, finely shaven

For the dressing
grated zest of 1 lemon
1/2 Tbsp lemon juice
1/8 tsp ground "lemon salt", optional
1/2 tsp sumac
large pinch of unrefined sugar or xylitol
small bunch of dill, chopped
1 1/2 Tbsp cold-pressed lemon or plain olive oil

Method
1. Place all the ingredients for the dressing in a jar, screw on the lid tightly and shake well.
2. Taste the dressing - if you are happy that you have achieved the perfect balance between sweet and sour, pour it over the shaven fennel and toss.
3. Serve with fresh grilled fish.