I don’t know about you but I feel there is a lot of pressure to bake the right thing during this lock down. For starters there are only so many treats one can realistically eat in a day so whatever you make can’t go stale overnight. Then there is the question of finite pantry resources and the effort to reward ratio involved with going out to get supplies and the strip off shower routine upon return. Lastly while I joke about finite pantry resources, flour shortages are becoming a real thing. Not as in a real real thing - there is still the same amount of flour being milled it’s just that literally everyone is baking hot cross buns right now so getting your hot little hands on a bag is near impossible. So whatever flour you do have you want the gratification at the end of be worthy.
Read MoreDelicious Pistachio and Orange Cake
So if you follow me on the ‘gram or are a friend of mine on Facebook you might have noticed that I haven’t been posting a lot of cake recently and instead I’ve been documenting my one woman battle to save the planet. I’ve kind of come to a compromise with this recipe entry; I have 12 ideas for reducing your waste and then I have a recipe for a delicious cake with a rather high carbon footprint. Both are worth reading.
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Earl Grey and Lavender Honey Cake with Mascarpone Filling
Even though the task of making my own wedding cake has been completely removed from my hands (because lets be honest I would prioritise icing over having my hair down the morning of) I am still going to pretend like I need to make a hundred prototypes as part of my "research".
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Delicious Rhubarb Butterscotch Cake
I have been trying to escape the chocolate layer cake for some time. I wanted to experiment with seasonal produce for something a little more interesting than a dense, brown sticky tower of cake. I found this recipe in one of my favourite cookbooks, Ripe Recipes by Angela Redfern. It was for a four later masterpiece of messy, rustic glory. Seeing as rhubarb is in season at the moment I knew this would be the cake for us!
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Lemony Courgette Cake with Goats Cheese Buttercream and Lemon Drizzle
I collect cookbooks. I love them. I love the pages and pages filled with possibilities and pretty pictures. I have about 40 of them. Excessive? Probably, but it doesn’t stop me wanting more. I remember learning in a food history paper I once took that we buy cookbooks because we are wooed by the lifestyle portrayed in them. Effortless entertaining, overflowing laughter and platter upon platter of the most delectable food. They give the idea that this author lives the most sociable and fabulous of lifestyles and is of course the most popular of all his or her friends.
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Nectarine Raspberry Summer Cake
Birthday cakes are my favourite to make, especially if unexpected. Funnily enough I am inclined to go to more effort if they are a surprise. This one here was a surprise (or at least it was supposed to be).
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Strawberries and Cream Layer Cake
I am pretty stoked strawberries are back in season. I've been a little unconventional in my consumption as I have been chopping them up and tossing them through salads. I decided to make a light summery cake and put my punnets to sweeter use.
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Lemon Coconut Layer Cake
I had 8 eggs that were about to go off. Sophie logic therefore made it totally reasonable to use these eggs along with five cups of coconut, half a kilo of butter plus all the rest to make a massive three layer naked cake.
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