It’s finally sunny!
My family and I decided to take advantage of that fact and went for a
relatively early morning walk on the beach, along with seemingly every other
dog owner in the area.
Believe it or not, the beach was actually pretty busy. *tumbleweed*
I’ve just realised that my oh-so-artistic shadow portrait
makes me look like I have the world’s smallest head. I never said I was a photographer.
I had a moment of extreme intelligence when I looked down
and remarked that there seemed to be twice the number of paw prints compared to
footprints. Er…
I was feeling brave this weekend and decided to bake an
actual cake as opposed to my usual cupcakes.
I’ve become a devotee of GBBO
alumna Ruby’s recipes as featured in the Guardian’s Cook section and fell
completely in love with the idea of a treacle ginger chocolate cake.
Amazingly, it worked out surprisingly well. Whenever I bake proper size cakes I’m always
terrified that it won’t cook all the way through, but it all worked out. A confession – there is a stage where you
melt treacle and butter together over a low heat and add eggs, and I
unfortunately ignored the ‘low heat’ instruction, which led to the eggs almost starting to cook where they collected
around the sides of the pan. Scrambled
egg cake – delicious. Luckily it was not
the case.
The cake itself is very rich and quite dense, but the ginger
icing stops it from getting too much. I
also had doubts about the icing, as 50g of butter looked like it would stretch
to maybe a quarter of the cake at most.
But I carried on and of course the quantity was perfect. This is one recipe I am definitely making
again.
