Thursday, 10 June 2021
Wednesday, 10 March 2021
Tuesday, 5 January 2021
A sign of a good cake is how often you make it. Since the recipe for this one was published on The Design Files mid-October of 2020, it's been in heavy rotation in my repertoire and has come to be associated with bright spots in what was undoubtedly a challenging year. The first time I made it was to take with me to see my dad for the first time since January in the border bubble between Queensland and NSW. In early November I caught a plane to Ballina, he drove down from Brisbane to pick me up at the airport and we pulled over at the first sign of a picnic table to eat this cake, a belated birthday one for him. I made it again it to take to my cousin and his wife who'd just had a baby (once they got home from hospital, where visitors weren't allowed) and, more recently, when a Victorian friend I hadn't seen all year because of their state lockdown, swung by Sydney on her way to Byron Bay for Christmas with her family. We ate it for dessert after dinner and the next morning I packed her off with a few fat slices for the road. Loaf cakes, as all this attests, are incredibly portable. Maybe it's partly the emotion of the occasion but there's something really joyful about
the combination of flavours and colours in this cake - the tropical feel of the coconut, the pop
of pink raspberry and the the zing of the lime. I'm always partial to sour cream in cakes, because of the taste and also as it keeps well.. which means it's both brilliant for leftovers and can be made in advance.
Wednesday, 9 September 2020
Cakes that contain sour cream are almost guaranteed to be good. I first heard about this one on the Home Cooking podcast. Samin Nosrat was raving about it so I paid attention. Samin - of chocolate midnight cake and Ligurian foccacia fame - is someone to be taken seriously. In addition to the sour cream and Samin's seal of approval, this cake also had going for it that it was super simple and featured lemons, which are cheap and plentiful right now in Australia. When I made it I wasn't disappointed - it's zippy with citrus, unbelievably soft from the coconut milk and sour cream, and in squares, easily transportable. I made it one weekend to take up to the Blue Mountains on a day trip, and the very next weekend to take across town on the train for dinner at a friend's. Its other advantage is that because it's an oil-based cake, it keeps really well and I imagine would freeze well too. Should you have any left over. I can almost guarantee you won't.