The problem with these tea cakes is that it’s really easy to keep eating them. There’s no muffin case getting in your way and all these pretty little tea cakes are just lying around whispering ‘ooh [insert name here] why don’t you put the kettle on and eat us all?!’.
What? You mean your cakes don’t talk to you?
I jest of course but cake definitely finds a way to call to me in some way. I know how to be stronger and resist. If I make sure I get more sleep and eat well in the day then I can turn cake down but if I’m tired and hormonal then it’s every cake for himself.
These are the perfect no frills tea cakes. Whipping up the egg whites separately means the batter is much lighter. Rose and rhubarb is a wonderful flavour combination and one of my favourites. Read More
Well, this is quite a ride, isn’t it? Waking up to political chaos, walking into work while it rains and taking a lunchbreak in the sunshine. I mean, it would be quite a ride, if turmoil and multi-season days hadn’t become the new normal for a British summer over the past few years. I’m excited to see what we’re going to vote on next June.
Another classic reaction to stressful situations in the UK is biscuits, and so today we return to shortbread, via fingers plunged into butter, bits of dough snuck into mouths before it can hit the oven, and the scent of freshly zested lemon.
“I,” I declared to my flatmate, four and a half years ago, “am going to get a waffle iron, to celebrate moving to London.”
Spoiler: I did not get a waffle iron. Until thismonth, when my lovely colleagues bought me one.I am an idiot, and it is one of the best things that’s ever happened to me. Admittedly, I once said that about a pod coffee machine too, but we have all been young and foolish (and then older and foolish).
Anyway, a waffle habit is a hard one to sustain, due to the fact that a lot of the recipes out there use a load of butter. I mean…enough butter to make a 12-person cake with, some of them. A horrendous quantity.
So! Waffles, made fluffy with egg white, with minimal, and even then, optional, butter. A lil bit of sugar. A good basis for fruit and yoghurt, or avocado and eggs, or cheese, under the grill. Read More
What this blog is, really, is a series of love letters about the people in my life, and sometimes to vegetables. There’s even one love poem, about speculoos. It’s never truer than with cakes, and a round cake on here is almost always a food-based emotional outpouring, because I’ll only make a big, proper dessert, big enough that it could almost be a weapon, for someone I really care about*.
This one was for the work wife.
It’s weird, the intensity of the relationships you form at work, with people you see more than your housemates and family. The ones that are right there when things go wrong, and bring snacks to remedy it, and the ones that make you cry with hysterical laughter. Read More