Saturday, 29 June 2019

Love Cake June 2019 round up

It's certainly felt like summer with our baking this month even if the weather hasn't joined in! Let's see what cakes have been made this month.
We've had stacks of rhubarb at our allotment this year and it makes a great ingredient in cakes. Choclette from Tin and Thyme has been celebrating a new water supply at her community allotment. As an allotmenteer I know the importance of having a water supply! With a supply of rhubarb from the allotment and hungry growers to feed she made a batch of Spelt Rhubarb Muffins with a hint of Rose. The rose flavour topping comes from homemade rose syrup using rose petals from her garden.
As well as using seasonal produce Choclette has been using her favourite ingredient and giving it a summery twist. Her Chocolate Lime Cake has been reworked to give that perfect balance of sweet and sour with an additional topping of sea-salted chocolate shavings.

Many people are putting off baking as they think cakes are too big for them and they will never eat it all. Choclette has come up with a solution and a very pretty and summery one as well. Her Raspberry Cream Sponge Cake with Lemon Verbena is made with just one egg and so the cake the is perfect for just two portions. 
Finally from Choclette are these wonderful Matcha Madeleines or green tea and lemon sponges. They are a fusion of Japanese tea and French culinary expertise or 'Matcheleines'. For an afternoon tea they make a quick but very stylish addition. As they are only small you'll be wanting more than one!
Finally, I shared my recipe for Strawberry Sponge Cake. This cake has been seen on my Instagram several times and makes the perfect summer cake. It is essentially a Victoria sandwich cake filled and topped with buttercream. The buttercream though is infused with freeze-dried strawberries to give an intense flavour kick. Slices of fresh strawberries finish it all off.

Many thanks to everyone who has joined in with Love Cake over the years; it is much appreciated.

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