This. This right here is Katie180’s rhubarb and yogurt loaf. Only I didn’t have no rhubarb, so I swirled in a bit of Pepper’s apple and plum puree.
It all started when the delightful Katie let me crash on her couch the night of the Kidspot Voices Masterclass/Launch Party. I had to be up and out of there the next day at 5am to catch a flight home so I could be at another thing in Brisbane by 10am. Katie lovingly baked me her rhubarb and yogurt loaf so I could have a piece to eat on my way to the airport so early in the morning.
Only problem is, I got dressed in the dark, and forgot my cake on the dining table where I couldn’t see it. Devastated doesn’t even cut it, I went through my bag, like, twelve times!
So I came home and baked it myself.The other cake I’m loving is this here Simple Carrot Cake by Stephanie Alexander. You can find the recipe in her Kitchen Garden Companion, which I bought at the boxing day sales last year for almost half price. Tis not a cheap tome! But the cake is great. I love the pine nuts on top. This particular version I didn’t put the carrots in the food processor, I only grated them, so they didn’t dissolve into the mix quite as well as they should have, but I’ve not made that mistake again! Still tasted good.
It’s very delicate owing to the fact it’s made mostly from egg whites. Nice.
And this chocolate cake is a bit of a special one – it is gluten- and refined-sugar-free. Created by the gorgeous Nat Kringoudis for her new book Eat Fat Be Thin, it went down a treat here at VMHQ. I actually had to freeze half of the first batch, it was gigantic. I also made the cacao glaze for the top like the book suggests, but I prefer an icing. Which renders it not sugar-free any more, but I’m not worried about that sort of thing!
Aaaaand then there’s this one – full of sugar and eggs and butter and pretty much the most delightful cake to ever have passed my lips. Which is saying a lot, because I’m not usually one to eat a lot of cake, (although when Betty Crocker appeared in the shops I went a bit nuts. America-obsessed, Betty Crocker-obsessed, a cake binge was inevitable). I used this for Abby’s birthday, and my brother’s birthday, and pretty much any other excuse that needs a cake. The recipe is very similar to this one, only I don’t add the milk. It has the best crunchy edges of all time and I wish I had some right now. Ack.
Got a cool cake recipe you’d like to hook me up with? I’m all ears! (not literally, that’d be weird.)