Peace, stress and sugar
Hope for peace
The olive branch in the mouth of the dove, one of the most famous symbols of peace, was assigned to the goddess of peace Eirene, in ancient Greece. The olive tree has always been a sign of peace and prosperity.
The Apollo 11 crew carried a replica of an olive branch, which astronaut Neil A. Armstrong placed on the moon as a gesture for the wish of peace for mankind.
In the Christian faith, Easter is a celebration of hope. For Easter 2022, this also includes not getting used to the horrific images of the war in Ukraine.
Linked with the hope and confidence that Ukrainians, 79 percent of whom are Orthodox Christians, may be able to celebrate all future Easter without war.
The Easter morning instead of dove of peace
Pablo Picasso created the drawing of the white dove for a world peace congress, one of the most famous peace symbols.
This year, Caspar David Friedrich’s painting of Easter morning, depicting three weary, lonely women on their way at dawn, captures the current situation. The dove of peace still seems far away.
The painting Easter Morning is owned by the Museo Nacional Thyssen-Bornemisza, in Madrid, which is always worth a visit.
Hans-Heinrich Thyssen-Bornemisza, whose collection forms the nucleus of this important museum, said: “I have a passion for art, which has often seen me through difficult times in my private life and my business. It is more important than anything else and puts the rest in its proper perspective”.
Hope, optimism and the vision of a peaceful Ukraine in Europe are certainly a part of many prayers these days.
Sugar and stress
If we are under stress, the craving for sugar increases and the well-known vicious circle of insulin production and an even higher craving for sugar rises.
Forty days lasts from Ash Wednesday, the traditional Christian Lent in preparation for Easter. How Lent is shaped is individual. Some give up alcohol, others meat, many try to limit the consumption of sugar in the form of sweets.
In the Muslim faith, Eid is celebrated at the end of the fasting month of Ramadan.
Nutritionally, sugar has fallen into disrepute around the world and attempts to limit the amount of sugar within the diet, whether through sugar taxes or the banning of promotional activities for highly sugary drinks, are manifold.
If you prefer to drink water instead of sugary soft drinks and avoid ready-made meals, instead opting for natural foods, you can be relaxed about the sugar surplus in most cases and treat your loved ones to a homemade cake at Easter.
The GloriousMe favorites for the Easter cake
Family tradition – egg liqueur cake
Egg nog has long since escaped from its dusty corner. Most delis now carry craft versions of good old eggnog. The eggnog tart tastes great with any eggnog and is also very easy to make:
Ingredients for the base
4 egg yolks
160 g sugar
1 packet vanilla sugar
4 tablespoons rum
1 pinch of ground cloves
1 teaspoon cinnamon
200 g ground hazelnuts
1/2 sachet baking powder
4 egg whites beaten to egg whites
Preparation cake base
Beat egg yolks, sugar, vanilla sugar and rum until foamy.
Stir in the clove spice, cinnamon, the hazelnuts and the baking powder.
Carefully fold in the egg whites, beaten until stiff.
Baking time: Approximately 60 minutes at 180 degrees Celsius.
Allow the base to cool.
1/2 liter cream
Plenty of eggnog
Just before serving, whip the cream until stiff and spread on the cooled cake layer. Spread as much eggnog on top as you like.
The Italian polenta, almond, lemon cake from London
450 g butter
300 g powdered sugar
450 g ground almonds
2 teaspoons good vanilla essence (difficult to obtain, we substitute it with vanilla sugar).
Zest of 4 natural lemons
Juice of one lemon
225 g polenta more
1.5 sachets baking powder
1/4 teaspoon salt (Maldon salt, what else)
Preheat the oven to 160 degrees Celsius and grease oven dish (30 cm) with butter and add some breadcrumbs to make it easier to remove from the dish later.
Cream the warm butter with the sugar. Add the ground almonds and the vanilla essence or alternatively the vanilla sugar.
Add one egg at a time and then add the lemon zest, lemon juice, polenta flour, baking powder and Maldon salt.
Let bake for 45 – 50 min. The cake takes on a slightly dark brown color and has a nice grainy texture due to the polenta flour. Sprinkle with powdered sugar according to taste.
We combine it with raspberry sauce (heat frozen raspberries with white port and vanilla sugar and some brown cane sugar) and like to treat our loved ones to a dollop of vanilla or marscarpone tonka ice cream with it.
Cover photo © GloriousMe | The painting ‘Easter Morning’ by Casper David Friedrich © Painters, Alamy Stock Photo | Baking © Nicoletta Zanella, Alamy Stock Photo | Cake © GloriousMe