Thursday, 20 July 2017

St. Clement's cake



One of the nice things about doing this blog has been more awareness of the seasons, tailoring my baking to make use of what's available right now where I am rather than over the other side of the world (and at big mark-ups in grocery stores here). Winter is not as showy as summer, with its bounty of mangoes and stone fruit, but there's a lot you can do in these colder months with a surfeit of citrus. This cake uses both oranges and lemons, and is satisfyingly substantial (all that almond meal) and suitably celebratory (sherbety lemon icing)... which was appropriate as it was a birthday cake for my oldest friend in all the world, who, last weekend in Canberra, made me lasagne and my mum's apple crumble. Both of which are even better in winter, as is this cake, which conjures up warmth in its colour. And comforts when it's cold outside.


Thursday, 13 July 2017

Semolina, coconut and marmalade cake



There are certain cooks whose recipes you trust unreservedly. Yotam Ottolenghi is one. Though he's famous for elevating the vegetable to the main course at dinner parties, it's the sweet chapters in his books I'm most drawn to. Perhaps because they have fewer ingredients than the others, or maybe because of my memories of visiting his delis in London, where you're greeted with Alice in Wonderland-style displays of dessert: little lime polenta cakes, massive meringues, spice-infused cookies... It's a cacophony of colour and flavours and as such the antithesis of the traditional English afternoon tea. No wonder his new cookbook focuses solely on sweet. Til it's released in September, I'll make do with the slim non-savoury sections in his other books. From Jerusalem comes this cake - ideal for making ahead (always a bonus) as it keeps well, and tastes even better the next day. It's a good one to have in your repertoire if you're catering for anyone with an intolerance for dairy - just leave off the Greek yoghurt when serving. And in loaf form it makes for the best sort of carry-on cake - whether you're boarding a flight or transporting it to the park for a picnic.

Thursday, 6 July 2017

Chocolate caramel crack(ers)



Salty/sweet is a particularly satisfying combination. This toffee, which takes no time at all to make, hits that brief squarely. Consisting of a single layer of savoury crackers smothered in caramel, topped with dark chocolate and sprinkled with nuts (or not), it's made in one spectacular slab and then broken up into bite-size pieces. As the name suggests, it's insanely moreish and makes for great gifts - if only to save you from eating it all yourself.