Grandma’s Pikelets

I tried off and on for 8 years to write a pikelet poem for my Grandma. It was initially intended for her 90th birthday*, because she was the queen of pikelets. Sadly, the words didn’t fall into place until the day after she slipped quietly away, aged 97 – when I let go of the rhyming stanzas I’d persisted with throughout the years, and let heart and memories shape the poem.

I would have liked to share the pikelet poem with Grandma… but perhaps the memories and emotions it stirred were felt more by those of us she left behind.KatApel_Grandma's Pikelets

Pearl Poem - blog

* Not a pikelet poem, but a Pearl, for Grandma’s 90th Birthday.

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Presenting ‘Grandma’s Pikelets’ at her funeral (with the help of a cousin, who read the recipe portions) was one of the more challenging things I’ve done, given that it followed a eulogy beautifully written and tearfully presented by my Dad, with his brother. The funeral was heartfelt, personal – often funny – and very beautiful, honouring a life lived loyally, devoted to family and God.

Nutty Zucchini Chocolate Cake

When the cupboards are bare and cake is needed…

My fridge held a lot of zucchini – but not many eggs. And I stood in need of a cake! Having tried zucchini bread and zucchini in coconut bread, I googled ‘zucchini chocolate cake’ to see what I could find.

I found this No Egg Chocolate Zucchini Cake, but because I love a wholesome cake, and I did have ONE egg (and every other zucchini recipe used 3 eggs) I made a few modifications… and came up with this scrummy Nutty Zucchini Chocolate Cake. It was a hit with a bundle of boys – especially my KitKat who has a very strong aversion to zucchini – and a great love of chocolate!

Nutty Zucchini Chocolate Cake

Ingredients;

  • 2 cups zucchini – finely grated
  • 1/2 cup oil
  • 2 teaspoons vanilla
  • 1 egg
  • 3-4 tbsp milk
    (guestimate – add more if dry.)
  • 2 cups SR Flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/3 cup cocoa
  • sprinkling of shredded coconut
  • sprinkling of slivered almonds
  • 1 tbsp LSA (Ground linseed, sunflower & Almond – optional)

Method:

1. Mix zucchini, oil, egg, milk & vanilla.
2. Mix dry ingredients in a separate bowl.
3. Add moist ingredients and combine. Mixture will be paste-thick!
3. Spread into 2 x round greased & lined round tins.
4. Bake at 180 degrees for 25 – 30 minutes.
5. When cool, spread one cake with jam and frosting. Sandwich cakes together and top with frosting.
6. Serve with whipped cream.

Frosting:

  • 3tbsp vanilla yoghurt
  • 1 1/2 cups icing sugar
  • 1/4 cup cocoa
  • 3 – 4 tbsp milk

Moist, dense and decadent delicious! Definitely one to bake again. So good, that in fact, I just did! 🙂