by LORRAINE ELLIOT
Hello! I’m so glad to be back with you here at Mamamia, courtesy of Dilmah and their Real High Tea Challenge. Thank you to each and every one of you for your wonderful comments and warm welcome on my first post on the amazing Mamamia website. I smiled every time that I went back to read it.
So, where was I? Well, it probably makes sense to start from the beginning. It was about 5 years ago that my husband asked me what I wanted to blog about. I had come to the horrible self-esteem-crushing realisation that I was, in fact, not fashionable enough to be a fashion blogger. Nowhere close, really…
What I lacked in fashion, perhaps I made up for in enthusiasm about the topic of food. I came to cooking quite late in my life. However, it wasn’t the smoothest path to the kitchen. My mother never cooked with me; it was much the opposite. When I would try cooking, she would tell me that things smelled burnt and I was convinced that I couldn’t cook.
My first cakes were very simple items; there was certainly no spun sugar involved (and I try and stay away from it unless I’ve been drinking a lot of caffeine, and then it is kind of fun twisting strands in the same way that I did sparklers as a child). There also wasn’t much decoration involved; I just simply aimed to produce an edible cake that people liked.
I promised in the last post to show you some recipes and with the Dilmah Real High Tea Challenge coming up I though this could give you a little inspiration. I’m starting with a simple one but I promise you that these are going to get harder! This cake is one of the first cakes that I made when I started baking and it’s actually hard to get it wrong.
I can’t actually remember where I got the recipe from, as it was scribbled on a dark green sheet of paper, which holds no clues. If I’m giving you the hard sell, I do apologise ahead of time, but this cake is a very simple one-bowl wonder, doesn’t need any special heavy machinery, and uses wholemeal flour without tasting ‘cardboardy’.
Tea is first and foremost on my mind come 4pm every day. Nothing compliments a slice of this cake quite like a hot cup of Dilmah tea, and for a cake such as this with its sweet, buttery texture, I’d suggest a smooth English Breakfast would pair wonderfully with this.