In celebration of the spring equinox week 2021, with some cake and Lent lilies on the table.
Text & Photo © CM Cordeiro & JE Nilsson 2021

There´s been a flurry of small activities in the week following this year´s spring equinox. From making a chocolate banana fudge cake to a sausage and bacon frittata for breakfast, I´ve been celebrating the start of spring in a variety of ways.

A chocolate banana fudge cake topped with grated Valrhona Blond Dulcey. The Blond Dulcey is a smooth and creamy chocolate blend by Valrhona that tastes like caramelized butter or toffee. You can melt the Blond Dulcey pellets and incorporate them into whipped cream for cupcake and cake toppings. I´ve used this also to top tall glasses of caffè latte.

This cake was made in two batches. The first cake was banana flavoured, and the second cake was chocolate flavoured. Layered between the cakes are a raspberry cream cheese filling, and a banana cream filling.

Eggs in pastel. The eggs were dyed in a mixture of blue butterfly pea flowers and ground turmeric tea.

A sausage and bacon frittata, served with a slice of focaccia made with garlic and sundried tomatoes. This frittata was made with some oven baked potatoes, two different types of sausages, three different types of cheeses, one of which was the Spanish hard cheese, Manchego, made with sheep milk. In the egg and cheese batter is some Herbes de Provence. Originating from France, I absolutely love this blend of herbs that traditionally includes thyme, basil, rosemary, tarragon, summer savory, marjoram, oregano, and bay leaf.

Garlic and sundried tomatoes focaccia, served with sea salt and Nobleza Del Sur Day EKO olive oil.

Lent lily or wild daffodil (Narcissus pseudonarcissus).