Every now and then I come across an amazing blog that appears to have been all but abandoned and for no apparent reason. I don’t mean the well-intentioned efforts of a newbie blogger that starts and stops in the same year, but very well established blogs with a keen following and a giant archive of fantastic writing and photos. Save something unfortunate happening to the blogger, there is often no indication why the blog ceased to be.
I first imagined there had to have been some significant reason for an established blogger to drop off the blogosphere. Indeed, I surmised that many blogs stopped due to the author finding a new job, starting a family or relocating. There is only so much time people have in a day and sadly I can see how a blog has to be put on hold, sometimes never to be resumed again.
Last month however, I soon discovered first-hand that it doesn’t actually take much for a blog to end up on the back burner. A few things fell out of balance and before I knew it, Gastromony was coming last to a number of other things that required more of my attention than ever before, such as karate training, making and selling hats for dolls (see above) and the school fete (it’s overrrrr!!!). How could I let this happen? I wondered if I lost my cooking mojo entirely. Maybe blogs just suddenly stopped because the author ran out of steam or even interest in the topic at hand? Say it isn’t so!
For a fleeting moment I wondered what it was like to not have Gastromony in my world. It might free up some time but I’d be losing something very dear to me and we can’t have that! I think I just have to accept that priorities change and to not panic if I’m not rolling out the recipes and posts as consistently as I’d done in the past. Blogs are, after all, a personal journal first and foremost. I shouldn’t feel obliged to post but want to post.
With that, I’m signing off here with the promise to post when I can and a quick gluten free pound cake recipe I’d been enjoying lately. I do prefer a blend of lupin and almond flour but the sorghum flour worked fine too. It was rather delicious with a serve of rum and spice poached quince and a dollop of mascarpone!
Cream Cheese Pound Cake
125 g cream cheese (light version is fine)
100g sugar (I used 70g of white sugar and 30g of brown rice syrup)
1 tsp vanilla
1 cup almond meal
1 cup gluten free flour of choice (I recommend lupin)
pinch of salt
To make: Pre-heat oven to 170C (150C if fan-forced). Blend cream cheese and butter until well combined. On the Thermomix, a quick blitz on Speed 4 is enough. Add eggs, vanilla and sugar and combine well (Speed 4 for 5 seconds should do). Add both flours and salt. Blend again until cake mixture is smooth (Speed 4 for 10 seconds is enough with the Thermomix, scraping down once and blitzing again for 5 seconds). Pour mixture into a small loaf-style cake pan, lined with baking paper or greased well. Bake in the oven for one hour, testing the centre of cake with sharp knife at the 50 minute point to see if cake is largely done. If the knife comes away with wet mixture, the cake will need another 15 minutes or more.