In case you haven’t noticed, summer is here. In England right now it’s hit the kind of temperatures we spend the whole year complaining we don’t get, and then the few days it does we say things along the lines of; ‘can’t function’ and ‘I’m not built for this kind of heat’ while we sit in the shade in a beer garden or lay on top of the covers at night. I decided to bake on what was the hottest day of the year so far, so all of these things were uttered in the first 5 minutes. In all fairness, I baked this cake at about 8am, when the full heat of day hadn’t hit, but the oven was happily sat there making up the difference as it pre-heated. I had decided to make something fit for summer and baked a White Chocolate & Raspberry Cake with White Chocolate Buttercream and Pistachios.
We’re well into British Summer Time and every now and then, between the heavy rainstorms, the sun has been showing itself. This means I want fresher, less rich bakes. With more fruity and floral flavours. Last year I made an Earl Grey and Poppy Seed loaf for the people across at Realm & Empire, and I wanted to do something similar this year. Raspberry & Earl Grey aren’t necessarily the first things you’d match together, but they complement each other perfectly and with a little lemon rind mixed through you get that fresh but floral taste I’d been craving.
As you’ll have seen from my last post about our time in Glasgow a couple of weeks ago, we went to see my parents in Scotland over Easter. Before the rest of the talk about my time there I wanted to do another recipe, which I know have been rare over the last few weeks (oops). On my Birthday in March I had a day off and spent it being a tourist in London. We went to Dishoom for lunch and checked out the Wildlife Photographer of the Year exhibit at the Natural History Museum, but before we did any of that we grabbed breakfast from the Nordic Bakery. We specifically went for their cinnamon buns which are excellent, but while in there the Blueberry & Raspberry Oatbake caught my eye.