And just like that he was six, had lost three teeth, could spell and didn’t want morning cuddles. Suddenly things are classed as ’embarrassing’ (not me – yet) and ‘boring’, he’s peppering his sentences with ‘like’ and he wants to train to be a ninja.
But squidged in between this is a boy who writes me love letters, nods earnestly with wide eyes about pretty much any surprising fact and fully believes the world is fair, loving, orderly and safe. I’ll keep his bit of it that way as long as I can.
Makes 1 small loaf cake
160g soft butter
160g granulated sugar
160g ground almonds
160g self-raising flour
3 tablespoons coconut milk
1 tablespoon dried raspberries
75g white chooolate chunks
150g fresh raspberries
Preheat the oven to 180/ 170 fan.
Beat together the eggs, butter, sugar and ground almonds till soft and pale then stir in the flour, coconut milk, dried raspberries and chocolate.
Line a 1lb loaf tin with a paper liner and spread in half of the cake batter (it’s a little thicker than some cake batters). Scatter the fresh raspberries over and then cover with the rest of the batter. Bake for 40-50 minutes.