Day 89: a clumsy, but rewarding, bake
I’m not sure baking a cake is the best choice for a Sunday afternoon task when you’re suffering the aftermath of a few too many glasses of prosecco (and a negroni or two) from Saturday night; certainly not for a naturally clumsy someone like me anyway. Nevertheless, the sun was shining through the kitchen window and I always find this a wonderfully uplifting time to make a cake.
The cake of choice on this week’s menu, which I have Nigella’s #RecipeOfTheDay to thank for the reminder that I had already bought the mould for it a few months ago, was Nigella’s Yogurt Pot Cake.
Nigella’s Yogurt Pot Cake
Despite dropping an egg and the bag of flour, cutting myself, AND forgetting the vanilla, this was a fairly stress-free bake. I mean the kitchen kind of looked like I was catering a three-course meal for 20 people, but the overall process was straightforward. It was also quite refreshing not having to use the scales to make a cake (I guess a similar concept if you usually go by measuring in cups and spoons).
I ordered the savarin mould a few months ago when I saw the cake on a re-watch of Nigellissima. It wasn’t until I poured the batter into the mould and noticed that it didn’t come up to the top, as suggested it would in the recipe. Thinking I’d perhaps measured something wrong, I retraced the quantities I used (that’s when I realised I’d forgotten the vanilla – not that that would make a big difference to the volume of mix) and everything seemed to be in order. So, I got the tape measure out and it turns out the savarin mould delivered to me is in fact 25cm; which makes quite a significant difference to the form’s volume. Anyway, no dramas, I just reduced the cooking time and checked the cake after 25 minutes, by which time it was done.
It may traditionally be served smooth side up, but I too like the rustic cracks and uneven surface on show; they add to its charm and character, and I love the way the icing sugar settles peacefully over the top like a fresh snowfall over a golden canyon.
Flavour musings
This cake is so beautifully tender; both in look and taste. I feel just to look at it invokes a sense of serenity. I am only gutted I forgot the vanilla (it’s my favourite flavour/scent) but am so looking forward to trying it again (with a note pencilled into my copy of Nigellissima reminding me to cook the cake for less time in my larger mould).
I’d like to also take this opportunity to lessen the blame of some of the clumsiness on an overindulgence of prosecco and negronis the night before, by pointing out the presence of the lilac flowers on the kitchen windowsill. According to my Mum (who was told by one of her Aunts when she was younger), bad luck is sure to follow if you bring lilac flowers into the house. I’m not a superstitious person, but if I can blame - at least in part - some of my clumsiness on this bad luck brought into the house by my husband who picked the lilac flowers, then I’m happy to appear desperate in my attempt to shift the blame.
This cake is beautifully moist and needs nothing alongside, but did I have some rhubarb in the fridge that was going a bit floppy. I roasted this with sugar and vanilla extract and served it by the spoonful with slices of this tender, pale golden cake.
