IT IS HERE! STIRRING SLOWLY IS OUT IN THE WORLD!
Those of you that have come here via Instagram will know that I have an abundance of cherries at the moment and am slightly obsessed with them. They’re so beautiful! I also have a gorgeous new Nordic Ware cake tin and wanted to do something with both, so I decided to write myself a new cake recipe. We’ve had a bit of a roller coaster few weeks, with Archie’s supper club, followed by his 1st birthday, so we just wanted a slightly low key and quiet weekend. And personally there isn’t much better on a lazy day than baking, writing and eating warm cake in the glorious sunshine (I would say with a cup of tea but lets be honest, I’m on the sauvignon).
I’m chuffed to bits with how this has turned out. Its relatively simple and really delicious, it tastes so familiar. A bit like a super moist (sorry) English madeleine – does anyone remember them? My mum used to make them for us with custard! (Nothing like the dainty French ones). I’ll definitely be making this again, as I imagine it will keep well too, and so far is a big hit with everyone who has tried it. Also, importantly, it works amazingly in my new cake tin and looks just gorgeous.
It’s a terrible cliche but certain smells really do transport me straight back to specific times and places, and bergamot is one of those smells. A little scratch of the skin and bang! I’m in the Troodos mountains in Cyprus. My Grandpa’s village uses fresh bergamot to flavour their famous ‘Phini delight’ – their take on Turkish delight. I am obviously terribly biased but it is insanely good and nothing like some of the rubbery rubbish you get. It’s soft and silky and melts in your mouth. And the bergamot flavour is so much more delicate than rose water. Whoever goes over to visit the motherland always brings a load of boxes back and it has to be rationed amongst us. We can’t get enough of the stuff.
Unfortunately bergamot isn’t that widely available over here. Most commonly known to us Brits for its presence in Earl Grey tea (and perfumes and candles) the fruit itself can be hard to get hold of. But it’s not impossible, and if you live near a Mediterranean greengrocers or a good farmers market you might be in luck. Unlike oranges, the flesh is too sour to eat straight up, but that makes it perfect for cooking with, and I’ve made one of the best limoncello style liqueurs before with a bag or bergamots and a bottle of gin. I’ve also got a batch of bergamot and orange blossom truffles on the go at the moment, but I’ll have to get back to you on that one (so far so good). Read more…