How I spent my summer vacation (and a recipe)

Akziv Beach National Park

When I was at elementary school the first day of any school year started with writing the assay: "how did I 

spend the summer holyday".  I want to share with you a bit of what we did this summer. In contrast to last year's summer that we spent in Canada, this year we mostly juggled between work and kids on vacation. This year's summer broke records, we had such long heat waves that air-con became as essential as breathing.  In spite the heat we tried to get out of the house and break the routine. We had a lovely five days break in the Greek island of Crete. While at home we went mainly to movies or museums (yes, especially for the air-con not necessarily or culture) and travelled mainly in the car. We had a nice picnic in the Carmel woods with food blogger   Foodbridge and her family. Somehow between the 

 work, the heat and the long endless vacation we had fun.

.Having said that I'd really like to spend next year's August in a very cool place, The North Pole will be nice

View of the Jordan river south of the Kinneret

Picnicking in the woods

Hot day requires some cold juice in Wadi Nisnas, Haifa

Israel Museum in Jerusalem

Keshet cave in the Western Galilee 

Sunset on Akziv beach

  

There is still an abundance of summer fruits in the markets and this cake is a wonderful way to use them.

Upside down gluten-free fruit cake

Ingredients:

A cake tin 26cm diameter.

Fruit lair

1kg fruits (plums, apricots, peaches etc.) pitted and cut into halves.

Zest from half a lemon

3-5 sugar spoon

10-20gr butter

Cake

200gr soft butter

1 cup of sugar

6 eggs

1 tea spoon vanilla extract

2 cups of gluten-free flours dived to 1/3 soy flour, 1/3 corn flour 1/3 tapioca flour.

1 table spoon baking powder

Assembling the cake:

Layer the tin with baking paper, spread butter on the paper. Arrange the fruits densely so that the fruit's inside are upwards.  Spread the sugar and half the amount of the lemon zest.

1. Pre-heat the oven for 160 centigrade

2. Whip together in a mixer the butter and sugar till a soft foamy batter, add the eggs one by one.

3. Lower the mixer speed and add vanilla extract, flour, baking powder till again the batter is unified.

4. Pour the batter on the fruits and bake for 60-70 minutes.

5. Let the cake cool properly and then flip it on a serving dish so the fruits are upwards.

Upside downgluten-free plum cake