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.
-l-l. Lemon and lime loaf would have been a much more pleasing name for this easy-peasy cake, but we can’t miss out the gin drizzle. Really, even lemon, lime, and gin loaf isn’t its proper name – since I dreamt it up on a rogue afternoon off work, what I’ve called it in my head is Victorian malady cake, with scurvy and mother’s ruin in mind. And it’ll certainly have you saying, “Please, I want some more.”
It’s possible I’ve binge-watched too much Dickensian.
In a distinctly non-austerity move, this cake calls for real butter. Almost a whole block of it! I was pro-margarine before, mostly due to its significantly lower price, but you really can’t beat butter* for the flavour it gives, not to mention that oh-so-tempting yellow colour.
The gin, meanwhile, isn’t a boff-you-in-the-face taste, but more of a back-of-the-mouth hint. Just enough to subtly evoke summer days. If you want the gin flavour to feature more? Increase it in the drizzle by a tablespoon or two.
This cake is an easy flash-forward to sunny afternoons, a creation you can whip up without any real elbow grease at all. A beat, a mix, a fold, and a drizzle, and you’re done.
ell. This isn’t very festive, is it? There’s no way to make a lemon cake seem of the season, but it’s too good to hide away until the sun comes back.
There’s something inherently terrifying about making a layer cake – for me, knowing that a bake has a purpose and so has to be really good almost always means I mess it up.
There was the salted caramel crumble bars for dessert after a roast at a friend’s which turned out to be appley shortbready mush. The cookies that I tweaked, which resulted in a too-gooey dough. Before that, the chocolate birthday cake that was so loaded down with ganache that it could have been used as a weapon.
So when making this for my best friend’s birthday, working roughly off a loaf recipe and making the rest up as I went along, there were a lot of nervous frowns and shaky hands. I knew what I wanted it to be: a strong lemon flavour but not overridden by too-sweet curd; a creamy frosting that would be rich enough to be satisfying but still light. Continue reading →
Last weekend, my mamma suggested that I try meditating. My very first thought was, so typically, “I don’t have time for that.”
I thrive on keeping busy, and have a creative mind that doesn’t rest even when I’m sleeping. I’ve been guilty before of juggling multiple projects, writing to-do lists broken down into many different sections, and realising too late that it’s worth taking a step back every now and then to avoiding burning out. Continue reading →
So you know how the foodie section of the internet is all creme eggs and hot cross buns and chocolate nests right now? Yeah, I thought maybe we could shake things up a bit.
I love a chocolate egg as much as anyone – I swear, chocolate always tastes better in egg form – but this year Easter weekend will bring three extra things: Doctor Who, Game of Thrones, and The Walking Dead finale. It’s a big TV weekend for nerdy people, and I for one am excited.