I love birthdays. Love it when people are proud to announce their age, love to see others wholeheartedly celebrate the day they were born, love it that I was brought up in a family where birthdays are a big deal, love the anticipation of birthdays and the celebrations that continue for an entire month starting on September 4th for me!

I'm so incredibly grateful for this life, so why be modest and hold back on announcing the day you got the opportunity to come into it, right? 100% right! High five to that! I'm clapping now. You try high-fiving yourself :))

This year is also a little extra special for me. You see, I have a bit of a fascination with the number 28 and that is how old I've just turned. I've always had the strongest feeling, that this year whenever it comes will somehow be even more amazing than the previous 28 and I trust my intuition big time.

All I can say is it hasn't even been a week and already amazing things are happening for me... for instance I've employed my first ever project management assistant!!! It is only part time for now, but it's a big leap and Michelle is an absolute gem. Very blessed to work with her and will be updating you on our progress later.

For now, it's all about the cake. THEE CAKE. Of all the cakes I've ever made, this one takes the biscuit. And it so happened that this one was my very own birthday cake, made by yours truly.

9 inch cake tin

blender

food processor

2 cups brazil nuts

2 cups dates, pitted

1/4 tsp Himalayan salt

4 cups cashews, soaked 4-8 hours and rinsed

juice of 2 lemons

1 cup cacao butter, gently melted

3 tbsp coconut oil, gently melted

1/2 cup agave nectar

1 banana, peeled

2 vanilla pods, seed scrapings only

2 tsp vanilla bean extract

1/4 tsp Himalayan salt

4 cups blueberries

1,5 cup dates, pitted

4 tbsp coconut oil, gently melted

zest of 2 oranges

2 tbsp chia seeds

1/4 tsp Himalayan sea salt

optional: 2 tbsp strawberry powder

-Prepare the base of the cake by first processing the nuts using an S-blade in your food processor. Add dates and salt, then process again until everything is broken down evenly. Transfer the mixture to a cake tin and press it down using your first, until you create an even base.

-Prepare the cream layer by blending all the ingredients using a tamper or pulse function. Blend until smooth. Using the measuring on the side of your blender as reference, note how much cream is in there now and divide by 2 to calculate how much half of it would be. Pour cream into the cake tin until the amount remaining in blender is down to half. Transfer the cake to set in a freezer while making the next layer. If you only have one blender jug, transfer the remaining cream into a bowl and keep at room temperature to avoid premature setting.

-Prepare the blueberry layer by blending together all ingredients, except the chia seeds (make sure to leave them aside until last minute, otherwise the mixture will set too early). Transfer half the blueberry mix into a bowl, quickly mix in half of chia seeds (1 tablespoon) and pour the mixture over the set cream layer. Transfer to the freezer for 5 minutes.

-Pour the remaining half of vanilla cream into the cake, briskly sliding the tin from side to side on your kitchen top to make sure the cream spreads in a nice even layer. Transfer to the freezer for 10-15 minutes or until semi set, so that it is strong enough to hold up the final layer. Make sure to keep stirring the remaining blueberry mixture every five minutes, so it doesn't set in it's bowl. Add the the last tablespoon of chia seeds, stir well and spread it over the cake with a spatula. Transfer to the fridge and store in the fridge too, where it should last for unto 7 days.

And just one more snap of the cake. She's just too purdy not to...