#109 Emergency Cake
Hiccups are remarkably humbling don’t you think? One minute you’re fully in control of your life (lol - not sure who I’m trying to kid here?), the next, a spectator to your diaphragm’s unscheduled decision to perform Cirque de Soleil style acrobatics. Just to add insult to injury, it’s suggested that they’re the result of indulging in a heavy meal or glugging down a fizzy drink which serves as a harsh reminder of your greed. A ‘serves you right’ from your body.
As with most things in life I’m terrified of hiccups… firstly, I simply cannot bear feeling out of control, (and in this instance, I feel very out of control). Secondly, I once read an article about a chronic case of hiccups that lasted a year- it generally sounded pretty serious and very not ideal, so now I tend to worry if they appear, which they did on Sunday evening. Cue all manner of ridiculous solutions to eradicate them. With hindsight, hilarious... at the time, not remotely amusing… they went after some very chaotic backward-water-drinking, breath-holding, head-between-my-legs manoeuvres. Why am I so DRAMATIC?
Whilst I’m being dramatic, I’ve had some real beef with lemon pips this week. Lemons are one of my favourite fruits, they possess an astonishing ability to invigorate almost any recipe I find, a superhero of the fruit world you could say. Nevertheless, their pips? THE DEVIL. On more than one occasion this week I’ve witnessed an avalanche of lemon pips cascade into places they weren’t welcome. I subsequently spent (too long) swearing and trying to fish them out… which is a form of torture. Like hook a duck but worse.
These two scenarios sort of epitomise my week. Unsteady, and frustrating with sprinkles of anxiety and fear…
… no, not my worst but also far from ideal. It feels like a constant battle to not give in to the doomy-ness. Everything feels fragile, including myself… and especially my new sore leg which I can’t stop worrying about. You would think that resting (my brain and body), like they say you should, would make the fearful thoughts and pains go away, but instead they feel even more consuming… they come with a side of ‘you’re being lazy’ guilt. A little freebie, a bonus worry - lucky me, eh?
But the days have felt pleasantly slow this week; beautiful, crisp, glistening with autumn dew and dappled in sunshine. I’ve attempted relaxing in the form of patio-bathing (for the uninformed, this refers to sunbathing that takes place on the patio because chairs are overrated) on two afternoons - I manage about an hour before feeling the need to occupy my mind, nonetheless, the sun’s warmth has been oh so welcome. Hurray too for mindful walks, steaming bowls of porridge topped with roasted plums and peanut butter that glues your mouth together, sipping on strong Italian coffee, hot evening baths, long sleeps and comforting food… also shelling chickpeas - a strangely therapeutic pastime.
I seem to have achieved some very decent, unplanned, unstressed bakey stuff too which I never take for granted…
… you may have seen that I made some saffron buns on Sunday (a welcome juxtaposition to the persistent rain). They never cease to make me smile - how can anything that yellow NOT make you happy? Basically, the sun, but bread. I think I’m nearly ready to share the recipe - a few more tweaks required then they’re yours.
On Monday, I made an olive oil apple cake that was so full of apple that it basically qualified as one of your five a day. It was the recipe of my good friend David’s and I thoroughly recommend you go and nag him for it.
Next? Not one but two more iterations of my ‘emergency cake’ that I’m now very, very happy with. One version of the cake went to a friend for their birthday, the other down the road… and in my mouth. I think I’ve said before that cake isn’t always my favourite baked good, but honestly, I could have eaten all of this to myself… in one sitting. It’s so simple but SPECIAL - the recipe is below for you to try yourself!
On Wednesday, I felt really rubbish all day… it came to 4pm and I decided I needed some kitchen entertainment… so I made some chocolate mousse… I then didn’t wait long enough for it to set so it was a little softer than normal but so fun. Airy, light, chocolate-y… very reminiscent of Aero. One of my best attempts at chocolate mousse. Happiness!
And this morning I’m breading - just some multigrain rolls… but they’re not ‘just’ because I never tire of them, especially for lunch with salty butter… and a bunch of other stuff that together constitutes a respectable meal! *Update… they over proofed, I got side-tracked chatting away to you and have just unearthed a very billowy bread situation in the kitchen. Oops! ** Update 2: baked them, still marvellous, they just have a bit more ‘personality’ than normal - unique!!
… is that it? Nearly I think… but first a handful of things that have caught my eye this week:
My friend, Liz, sent me a link to this article - which I found very fascinating - give it a go and see what colour you see…
Did everyone catch a glimpse of the supermoon? Very.very.super, very beautiful. Bonne.
Books:
‘I Want to Die but I Want to Eat Tteokbokki’. Ok so, it looks like an intense read, but it also looks relatable is many respects. I think I might have to give it a go. Anyone read it?
On a lighter note - ‘Tarts Anon’ - Tarts, (pastry as a whole actually) are my weakness… it’s all this: ‘work but don’t overwork’, ‘mix thoroughly… but not too much’, ‘bake it until it has a wobble in the centre’, vagueness that unnerves me. This book looks like it should provide the sort of emotional support, and guidance I need to help me out. I also saw that a friend had made a lemon tart from it and the custard looked like velvet - more reasons that I need this book.
Benjamina’s latest work of brilliance ‘I’ll bring dessert’ - I love her relaxed approach to baking and this looks like another wonderful archive of recipes.
I’ve been thinking a lot about Tiramisu and black forest gateau and maybe them both mashed into one, a Tirami-gateau… does that sound good?
These Crocs slippers - I know, I know, they’re not #fashion but oh my goodness how cosy do they look?
Bake Off next week… who’s excited? Whilst we’re talking about Bake off, I simply cannot accept that it’s been a full 5 years since I was on it… absolutely bonkers, can I rewind? Maybe not to the stressy bit, but the thrill? yes please!
Emily in Paris… it’s just so addictive. I’ve watched the latest series and subsequently gone back to the beginning. It’s such mindless, colourful, fairy-tale esque entertainment.
Bold bean Co have raised the bar… they’ve bought out Baked beans and OMG, I’m thrilled. Can you be thrilled about baked beans? YES YOU CAN.
Ok, I think I’m done. Oh no, wait, I mentioned those seedy crackers last week, didn’t I? Full disclosure, I didn’t write down what I did at the time - standard - and haven’t had a chance to give them another go… BUT, it was based on this recipe (again David’s - he is a wizard). I made half a batch and cooked it for a similar length of time - I kept an eye on it towards the end of the cooking time to ensure it didn’t catch at the edges. I used a pinch of caraway, fennel, and nigella seeds alongside the linseed and mixed seeds. I also used about 5g of maple syrup and 1/2 tsp of olive oil with the soy and salt. Give it a go - apart from being a super addictive snack, they’re also great for topping salads, or adding a savoury crunch to a pasta bake - YUM.
Right, done - as ever, I hope you’re all doing ok, really! And am sending so much love your way…
Steph X X X
Emergency cake
So, about this cake. I’ve called it an emergency cake because I feel like it satisfies those instances where you need cake relatively fast, with stuff you might have in the house, and without much fuss. You can dress it up or down as much as you wish… and it’s a riff on a Victoria sponge, which everyone likes, right? It can also change with the seasons or to suit your preferences. Adaptable? Yes… good!
The sponge is based on a couple of similar recipes - one is by pastry chef Phil Khoury, the other Benjamina. I’ve come up with something that sits in between the two and suits my desire for fluff + tenderness and not too much of either. I suggest adding lemon zest to the batter because a) see above and b) it adds a little freshness that I love, there’s also a hefty whack of vanilla because…. well, durrhhh. Having said that, you could totally amend the flavour to suit your preference, zest, spice, switch to brown sugar for an airier crumb and more molasses-y flavour - even a coffee or tea infusion through the milk would be possible… and actually, really good now I think about it, we should try that!
For the filling, I have given you a recipe for a quick jam, I LOVE this jam, it’s tart and fruity and delicious and again adaptable. You could use any berry… I think my favourite is blackberry, but strawberry comes a close second. If you only have shop bought jam and you're short for time, just use that - Bonne Maman always have your back!
Finally the creamy bit… only have cream to hand? Just whip a bit of that up (with a splash of milk or better still a dollop of crème fraîche or Greek yoghurt) and smoosh it between your sponge layers with the jam - marvellous! If, on the other hand, you have some mascarpone lying around… YOU HAVE TO TRY THIS MASCARPONE WHIPPED CREAM, I add a touch of lemon juice (obv) and just a sprinkle of sugar - it’s reminiscent of cheesecake - VERY agreeable!
Right, enough chit chat, GO MAKE IT!
Ingredients
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