Dear Reader,
Every cake to me is a celebration. We celebrate birthdays, weddings, engagements and holidays with a sweet slice, even welcoming friends and family over to tea with a lemon drizzle or a strawberry sponge. As a child, standing on a chair, pressed up against the kitchen bench was my happy place. The subtle purr of the beaters creaming butter and sugar together, licking the bowl after the cake went into the oven and most importantly, the decorating at the end filled me with joy. Every year I would insist on making my own birthday cakes. I remember classics from the Women’s Weekly like the 100’s and 1000’s castle, the swimming pool and the train; the care and obsession I would take when decorating them, determined to make a cake as perfect as the ones on those glossy book pages. As time went on, my sweet tooth diminished with salted butter, bread and pasta taking precedence over the once craved sugary treats. My love for baking however never ceased to exist as baking for those I love for their special days fills me with the same joy I felt as I child. Only difference is that I can now reach the bench.
A piece of cake, a task that is seemingly a sure thing. I will admit that this idiom is not always filled with truth when related to baking, as some recipes are difficult and at times tedious. For those who are not confident with a whisk and spatula, do not fear as this month's recipe is as simple as they come. To help you on your quest to become a star baker, firstly may I suggest investing in digital scales, a very handy piece of kitchen equipment that is far more user friendly than faffing around with measuring cups and jugs. Secondly, always follow the recipe. I know this can be difficult and trust me I want nothing more than to throw in a little bit of this and that like I'm a witch in Hocus Pocus but trust me, your cake will be cursed. Lastly, have all of your ingredients at room temperature. This ensures the mixture is emulsified and reduces the chances of over mixing.
Now for the cake. I had a big bowl of oranges in the house that I had planned on turning into marmalade but sadly I was overambitious and quite frankly too lazy to do so (a two day process that is lovely and quaint when time permits). Seeking immediate gratification and ensuring that the oranges were put to good use, I made an orange and olive oil cake. Very easy to make and even easier to eat. Lovely served with some stewed rhubarb and whipped cream. The last month of winter beckons cosy indoor activities and a little self indulgence, which I hope this recipe will provide. As per regular programming, here are some tunes for your kitchen and cake sharing activities. Happy baking!
Sian x