He cheered me on for my race after he was done, proudly holding up his finisher medal when I ran past him. It looked like he really enjoyed it. I had no clue what time he ran, how he finished (as there were age categories too), and whether he would be in the prizes.
We stayed on until the award presentation, as I knew I would be in the prizes in my age category. It turned out I finished 3rd in my category, and he finished 2nd in his. His trophy was bigger than mine! I couldn’t have been a prouder mum at this moment!
Fast forward a week, and the next 10k run is on. It would be the last serious race of the Dubai season. Weather is getting hotter, so the race season is over winter from October to March/April. The course was well known to me, flat and fast with just a few sharp corners. My performance would be depending on temperatures and wind. I didn’t expect too much, as I thought I already mentally closed down my season. However, when I arrived at the race site, the weather was just PERFECT. No wind and cool temperatures promised a good race with fast times. I had nothing to lose and threw all race strategies overboard. Instead I would just go for it. If I blew up halfway, then so be it. It worked out just perfectly, and I finished in 41:46, a personal best time by over one minute. What a great closure of the season. Just a year ago, when I was still hovering around 44:00 for 10k, I thought only fast people can run 41:00 times over 10k. Now I am doing it myself!
On my return from this awesome 10k race, my father had arrived from Germany for a 2-week visit, and the Easter weekend was just about to start.
So we had many reasons to celebrate with a little cake that would call out to the Spring season. Lemons hav always been my favorite fruit to invigorate life into food after a long and heavy-ish winter food season. This cake is refreshing and wholesome, grain-free and without added sugar. Even good to enough to have for breakfast, if you have nothing imminent to celebrate. Enjoy!
1 lemon, juice of
2 tablespoon fresh rosemary, minced
3/4 cup powdered raw sugar*
1-2 tablespoons lemon juice
* You can make your own powdered raw sugar by grinding granulated raw sugar in a spice or coffee grinder. Alternatively, just use, regular (less healthy) powdered sugar.
Preheat oven to 180C/375F. Lightly grease a 8″ or 9″ bundt cake tin.
In a bowl, sift together coconut flour, almond meal and baking soda. Set aside.
In another bowl, cream eggs and sugar/jaggery with an electric mixer. Blend in oil, coconut milk and lemon juice. Stir in finely chopped rosemary and lemon zest.
Combine wet and dry ingredients until just combined. Pour batter into prepared cake tin. Bake for about 30 minutes, or until cake tester comes out clean. Let cool for a few minutes, before turning the cake out. Let cool completely on wire rack.
In a bowl, combine powdered sugar and lemon juice. Start with one tablespoon and add more little by little until you reach desired consistency. It should be liquid but not too runny. Drizzle or pipe the mixture over the cooled cake.