Although this phrase in general has been in use since the 16th century, it has become popular again in more recent times by Lewis Carrolls Alice’s Adventures in Wonderland, which feature and rather eccentric March Hare.
But sometimes for me, the first week of March sees a bit of a pep in my step. The birds are singing, the days are most definitely getting longer. And we can safely say we are in Spring.
Chocolate, Cinnamon and Almond Traybake
320g Ground Almonds
60g cocoa powder, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon
6 large eggs, separated
200g coconut palm sugar
60g butter, melted and cooled slightly
1/2 cup cooled brewed coffee
2 teaspoons pure vanilla extract
Softly Whipped Cream for serving
Preheat the oven to 160°C. Grease a loaf tin and line it with parchment paper, allowing 2 inches of overhang on the short sides.
In a bowl, whisk the ground almonds with the cocoa powder, baking powder, salt and 1 1/2 teaspoons of the cinnamon. In another bowl, whisk the egg yolks with the coconut sugar, melted butter, coffee and vanilla. Stir the dry ingredients into the wet ingredients until the batter is smooth.
In your mixer fitted with the whisk, beat the egg whites at medium-high speed until stiff peaks form, 1 to 2 minutes. Fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain.
Scrape the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the centre comes out with a few crumbs attached. Transfer to a rack to cool for 20 minutes, then remove from the tin and let cool completely.
Meanwhile, in a medium bowl, beat the heavy cream with the remaining 1 teaspoon of cinnamon until soft peaks form. Cut the cake into slices and serve with a dollop of the cinnamon cream.