Will and Steve have hopped on board the Daffodil Day train as this year’s ambassadors for the Cancer Council event, which celebrates its 30th year in 2016.
Thank you for reading this post, don't forget to subscribe!This year’s theme, ‘For Someone I Know’, hits close to home for the aspiring chef and home cook. Steve will be remembering his grand-parents and Will, is dedicating the day to his wife.
“My wife’s dad passed away from brain cancer when she was only five years old,” says Will.
“His passing meant that the family were brought up without a father, and her mum had to bring up a family of four all by herself.”
“I dedicate a daffodil to my late grand-parents” adds Steve. “I lost all four of them to four different types of cancer.”
“Daffodil Day is an excellent way to increase awareness for people affected by cancer – and to raise funds for research, prevention and support”.
“In our upcoming cookbook, we promote the fact that anyone can be a great home cook (or even an aspiring chef). The same holds true for Daffodil Day: anyone can get involved, which means everyone can help make a difference.”
“This is proof that contributions, no matter how small, go a long way to helping someone in need. Each pin sold not only raises valuable money towards research and support; it acts as a symbol to raise awareness – it’s a great way to show solidarity amongst people who are supporting the cause.
Buy and wear a pin this Daffodil Day, give a fresh daffodil to someone you know, volunteer your time, or just make a donation online.
Will and Steve have also dedicated this recipe below to this year’s Daffodil Day.
Lemon Vanilla Coconut Cake
Cooking & Preparation time 40 minutes
Makes 16 x 4cm square pieces
INGREDIENTS
Cake batter
1 cup caster sugar
1/2 cup light olive oil
1 cup coconut milk
1/2 cup lemon juice (3-4 lemons)
Zest of 4 lemons
3 vanilla pod (seeds only)
2 cups plain flour
1 tsp baking powder
1 tsp bi-carb soda
1/2 tsp salt
1 1/4 cup desiccated coconut
Icing
2 tbsp lemon juice
3/4 cup icing sugar
Garnish
Zest of a lemon
METHOD
1 Preheat oven to 180 degrees.
2 In a large bowl mix the sugar, oil, milk, lemon juice, zest, vanilla seeds.
3 Sift the flour, baking powder and bi-carb soda into a separate bowl. Add half of the flour mixture to the wet ingredients and mix. Add the rest of the flour, a cup of desiccated coconut and fold through until combined.
4 Pour mixture into an oiled 20cm square baking dish. Sprinkle the rest of the desiccated coconut evenly on top of the batter.
5 Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
6 In a small bowl sift the icing sugar and combine it with the lemon juice until you have a smooth icing.
7 Allow the cake to cool completely before slicing. Drizzle the icing over the cake so it drips down over each piece. Garnish with lemon zest.
