Sunday, 27 July 2014

Raspberry & Hazelnut Meringue Cake

After the cake saga of last month, a weekend at home for time with family and friends made the perfect opportunity to recreate the raspberry & hazelnut meringue cake, meant for special birthdays, but this time just for a special weekend.

It was everything I had hoped it would be. I can understand how the River Café staff ate it all. Crunchy, but light, squidgy meringues; sweet, rich cream; fresh, bursting raspberries. The perfect summer celebration cake, as Lucy Boyd describes.

Friday, 25 July 2014

5 Things

B's away on holiday this week so I've been home alone. I always get angry with myself for how much I struggle when he's away, so 5 happy moments have been a big focus to keep me positive during the week:

1. Regent's canal
2. Yoga
3. Maman's vegetables
4. 1 lunch in the sun
5. Skype

I hope you've had a lovely week and that you have a magical weekend.


Wednesday, 23 July 2014

Justin Gellatly: Swiss Almond Cake

A last minute ticket to the cricket came available last weekend, which meant picnic planning had to happen quickly. Maman had nibbles and the main event sorted, mainly sourced from her beautiful veggie patch. Unsurprisingly, and perhaps intentionally, this left me with pudding. A quick scan through all my bookmarked recipes, and I settled upon Justin Gellatly's Swiss almond cake.

Justin Gellatly, for those of you who are unaware, is the genius who is behind Bread Ahead, and namely their doughnuts (which I raved about here, for those of you who missed it!). After that heavenly experience, I would never doubt anything he does, so I set about baking this fluffy, sweet, nutty cake with absolute confidence that it would turn out perfectly if I followed his every word. Well, that didn't quite go to plan. I went wrong at step one with not having the right size cake tin so things had to be altered a little, but a few hours later I had a Justin Gellatly cake sitting on my kitchen sideboard, and a long torturous night of waiting until it could be cut open at Lords the next day.

The praline-y top is what makes this cake so great. Don't cut corners, follow the instructions and you won't be disappointed. The recipe can be found here. I'm off to buy his book right now...