Last week I made a new acquaintance.
Sylvia lives not far from me and is a fellow crafter who reads my blog. We'd been planning a catch up since about November but my life got in the way so it was delayed until Mr E returned to work and Blossom was 'safe and sound' with her pregnancy.
As Rosie was coming over for our regular morning tea/stitching get-together last Tuesday I invited Sylvia to join us, and what a nice visit that was.
When she arrived I was handed a large paper cup which held an enormous goose egg. Knowing that I loved to bake Sylvia thought I'd appreciate her 'home-laid' gift and she was right.
Initially I was going to use the egg to bake a sponge but when I popped my apron on this morning for a few hours of baking I decided to try a recipe Sylvia suggested, the Golden Cake for March.
(She found the recipe on The Quince Tree blog which you'll find here)
What a clever recipe this is! I've since discovered it's an old recipe, and one which Mary Berry uses. I love Mary Berry and almost everything she bakes.
The goose egg weighed the same as three chook eggs and had a deep orange-yellow yolk...
The recipe is actually known as the "weight of an egg" cake because you weigh the eggs and then add the same weight of butter, sugar and self-raising flour to give you one perfect cake!
The goose egg when cracked weight 147 gms so I creamed 147 gms of castor sugar with 147 gms of butter before adding the egg and 147 gms of self-raising flour. I also added the grated zest of a lemon for flavour.
The cake mix was a lovely yellow...
I thought it might be nice baked in a ring pan (a bit quicker than a square or round tin) and 30 minutes later it slid out of the cake tin beautifully.
Once cooled I spread lime butter cream icing over the top before finishing with a scattering of coconut.
Reminded me of the frangipani flowers in my front garden...
Inside the cake is soft and golden, beautiful to eat...and the tangy lime icing is delicious too!
As I'm visiting Blossom tomorrow the cake was just the start of my baking day. She loves having mum arrive with home baked goodies!
Scrummy Slice is an old favourite, full of medjool dates and coconut with a lemon butter icing...
I'll keep half aside for us and give Bloss the other half along with some of the goose egg cake.
I had a reader ask recently "what is a slice" which made me think this is an Australian/NZ term and not used elsewhere? In the UK it would be called a traybake, but not sure what my American friends would call it.
A slice is baked in a long tray and usually has two, perhaps three layers. It's not very high and is cut into squares for storing and serving.
Scrummy Slice is baked in one complete layer with the iced topping added afterwards while it's still warm so that it 'just' begins to melt into the base.
The third recipe I baked was a Pineapple Upside Down Cake.
Mr E had requested 'old fashioned' hamburgers for dinner tonight (the kind we grew up with from the corner fish'n'chip shop with fresh beef mince, beetroot and pineapple, pickles, sauce and loads of onions) and the only can of Australian pineapple slices I could find was a really large one so I needed to use up the extra, and what better way that an Pineapple Upside Down cake?
Now the odd thing here was that I didn't use my tried and trusted recipe, but used another from the Commonsense Baking book.
Normally I make this in a large round tin with very high sides and that's the pan I prepared, so I greased the tin as usual, spreading the butter, brown sugar and pineapple across the base.
But then I made up the cake batter...and realised it was a much smaller amount than I normally make.
Forging ahead I poured the batter over the caramel pineapple base and popped it in the oven for the suggested time.
It looked great when I pulled it from the oven and following my regular habit it was left on the bench to cool for 15 minutes before turning out.
And that's when it happened.
Small cake in very large tin.
Long way to fall from tin to plate.
It was in pieces.
I flipped it right side up and the aroma was tantalising. That's when I remembered Mr E's words from another broken cake a few years back..."It still tastes the same when I eat it, so don't worry. It will be delicious anyhow!"
Bless his heart, I knew he'd say the same about this cake.
I made a lime jelly, bought some custard (not everything has to be made from scratch in an already busy day), and decided we'd have this 'trifle' for dessert the rest of the week. When he came home from work an hour ago and I told him he just licked his lips.
Love that man!
My dear and very talented friend Allie is hosting a Stitch-A-Long on her blog!
Every week until early April there's a new block in her "A Garden of Contentment" quilt and this week she began with the 'Peace' block.
I'm sewing along (well I may have gotten the blocks early and be stitching ahead of time...LOL!)...
These are the pretty "Meadow" fabrics I'm using for the applique and block sashing...
There's a blue in this range as well and at first I wasn't going to use it but you'll see next week that I changed my mind because it features in block 2.
I've stem stitched the flower stem and added running stitch around the applique pieces and beside the stem. You'll see this a lot in my work...next to back stitch, running stitch is my favourite.
Visit Allie HERE and you may find yourself sewing along too!
This is Allie's finished quilt top with all the blocks. I love it!
I have a lot on my mind I want to write about but it will have to wait for another day, and another day, and another day. This gentle domestic life keeps providing the most wonderful rabbit trails to follow and I find myself learning more and more as I follow them.
Hopefully I'll be back in a couple of days with the first of those thoughts.
Until then, smile, laugh, be kind, give thanks and embrace even the smallest nugget of goodness because it may just keep you looking up when all else fails.
Precious one, you are wonderful.