#148 Pistachio cake with crushed raspberries and whipped lemon mascarpone.
Did I tell you that I’d finished reading the first in the series of Richard Osman’s ‘The Thursday Murder club’? Because I meant to; it was superb, of course, and now I’m onto the second, ‘The man who died Twice’. It’s just as brilliant, maybe better.
I’d urge anyone to add these books to their reading list, in fact, if I was a doctor, I’d prescribe them as a crutch for the anxious. It’s grown-ups ‘Famous five’, meets ‘Midsummer Murders’ with a spot of ‘The best Exotic Marigold hotel’ and moments of thought-provoking self-help book, thrown in. There’s intrigue, humour, compassion, wisdom (take note); it’s coziness and comfort and, just thoroughly wholesome. Also, makes ageing feel like something we should all embrace; there’s so much fun still to be had! Jolly lovely. And let me tell you, it’s even more exquisite to read it on a semi-sunny-with-a-gentle-breeze (this: ⛅️🌬️) Monday afternoon in June. I recommend 3pm ish; the sleepy afternoon depression zone. Lie on the grass, soak in the outdoors, breathe, read, feel extremely zen.
I’ve also done some useful tan line maintenance this week. Owing to some ill-thought outfit choices over the past couple of months, I was starting to resemble a zebra… and it felt like it was about time I evened things out a touch. We’re off on our annual British Grand Prix trip to Silverstone in a couple of weeks, and I’ve got to be looking my best when I meet Lewis*, haven’t I? So yes, I’m now faded zebra which is an improvement.
*wishful, very wishful.
Regrettably, the lousy anxiousness has continued to simmer this week. Not ragingly so, which is a blessing, but niggly, like an itch you can’t scratch? The weather has helped, of course; anxiety is resistant to a lot of things, but sunshine and warmth, the birdsong, it all turns the volume down on the yuckiness a bit, I find.
And this week’s bakes have been a powerful reminder that there is good to be found and created in life. That sweetness and comfort is never far away. On Monday I gave my trusty burger buns a glow up with a portion of wholemeal and spelt flour for nuttiness, flavour, wholesomeness too. Mum and I devoured a couple, just smeared with butter and served with a salad for lunch - the greatest way to eat bread? The remainder were frozen, as is always the way with leftover bread in our house and enjoyed through the week.
Early Thursday morning was assigned to possibly the most reassuring of bakes; a loaf cake; chocolate orange in this instance. I find making a cake like this one, unceasingly soothing, also with a touch of exhilaration about it. It makes me feel like a child again, doing an adult task, it’s thrill and intrigue and ‘look at me Mum, I’m doing a thing!’. I know this all sounds a bit ridiculous, but yes, making this simple little cake, stood in my pyjamas, with just the birds for company, was pure unadulterated pleasure, better than an hour’s therapy for sure. And you know what? I wasn’t even that sold on the cake itself - flavour, superb, texture less adorable - but that didn’t matter, it was worth more than that, you know?
Other titbits:
Freshly squeezed orange juice - it reminds me of holidays to Spain, feels like such a treat. I recommend it as a breakfast drink during this warm weather!
Talking of the weather… I like it, it can stay… although sleep is a thing of the past, warm nights = limited zzz’s.
The ‘Race Across the World’ reunion: such life affirming, soul southing goodness. If you haven’t caught the series, I highly recommend you give it a go - it’s all available on iPlayer.
This week’s spot of baking fun for you to try is a summer showstopper - the softest, fluffiest pistachio cake, layered with a luscious, whipped mascarpone, and crushed juicy raspberries - it’s elegance, lightness, but also indulgence - summer comfort - recipe below!
… and I think I nailed down a cherry (Bakewell) frangipane cake that I’ve been fiddling with… maybe my new favourite cake.
‘Ordinary’ by Alex Warren - my new favourite song courtesy of it being played during the cutesy montage at the end of the French open tennis final.
Have you discovered the Aldi candle range? My bestie bought me the massive Mint and White tea one and I urge you to get hold of one as it will make your house smell MAJESTIC, even unlit!!
And I think that’s us done for another day, another week… I’m sure there is more to tell, thoughts I’ve had… like: why and how people have such deep baths? I’d feel so claustrophobic in all that hot, bubbly water, and how long must it take to fill? No, I like slightly deeper than a puddle. Also spent some time wondering how many minutes of my life have been spent staring through oven doors? Many I would think! Oh, and that cold, wet things should become a food group when it’s warm, don’t you agree? But otherwise, nothing more to report. Still plodding, still feeling a lot like the JellyCat amusables storm cloud (that I am obsessed with, by the way, I need him!), but plodding is acceptable, isn’t it? Forward is forward and we’ll take that.
I do hope you’re all doing ok? Thank you for being here for me, for your messages, your kindness, all of it, it keeps me going!
Sending hugs, and love, as always,
Steph X X X
Pistachio cake with crushed raspberries and whipped lemon mascarpone.
If you’re having a summer party, a BBQ, friends over or even if you need a fresh, light, fruity birthday cake idea, I have you covered with this beauty. On the surface, it looks like quite a project but really, it’s relatively simple and, bonus, the oven only needs to be on for about 14 minutes (plus preheat time) - very welcome in this warm weather!
The sponge is a pistachio genoise, enriched with some oil and given a little extra lift with a sprinkle of baking powder. When I first made this cake, I accidentally added a little too much sugar, the resulting cake was stunning, ULTRA soft, and tender, fluffy, perfectly flavoured - a happy accident that I’ve ended up sticking with. The cake is quite delicate, so take a bit of care when you manoeuvre it, but the flavour outweighs any trepidation during assembly.
The whipped lemon mascarpone is light, luscious, with a whiff of cheesecake about it. As you have probably realised, I always favour something creamy over a butter-based frosting, it’s just lighter and fresher I think, and it pairs perfectly with the fluffy cake.
Raspberries are in their prime right now, so I do very little with them, just chop/squish them apart between my fingers before scattering them over the whipped mascarpone.
And it’s up to you how you assemble this one… you can keep things a bit less stressful by chopping the cake into three rectangles and just layering them up. Alternatively, you can roll the warm sponge up, like a Swiss roll cake - due to the fragility of the cake, it is a bit prone to cracks but nothing you can’t cover up with some whipped mascarpone ‘cement’!
Once the cake is assembled, it needs to be refrigerated to allow the layers to marry and meld together - I like best it on day two.
I so hope you like it too! Enjoy!
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