In the last year or so, one of my good friends has gotten into baking. Until now I hadn’t seen any benefit to this whatsoever as not a crumb had passed my lips, but this past Sunday she came over, Rachel Allen’s Cake in hand, and we set about making this cake.
This is not a joke. This cake is gluten free, sugar free and guilt free – ok, maybe not completely guilt free, but 250 calories isn’t bad for a slice of cake. I don’t care who you are.
Bread is a funny thing. It’s the stuff of life and the one thing I probably couldn’t live without, but the thought of making it at home fills me with dread. Maybe it’s the time and effort you have to put in which, in an instant, can all be for nothing – a minute too long in the oven, a forgotten pinch of salt, so many little things that could be fixed in cooking are irreparable when you’re baking.
I was home alone the other night, which means one of two things can happen. One, I could go to bed at 7pm having eaten a piece of bread and butter and nothing else. Two, I could stay up late watching cooking programs, drinking wine, making outrageous concoctions using leftovers and then decide to bake a cake. The first option wouldn’t make a very good blog post though, would it?