bonding over baking

I've introduced my friend Lora before but not only is she a talented designer maker but also a very talented baker! I don't tend to follow recipes for savoury dishes and I'm up for putting my own twist on a dessert but Lora is always inventing new cakes. I see baking cakes as a bit of a science and not something for little old me to tamper with but Lora just wings it and ends up producing the yummiest cake creations. We decided to have an afternoon of baking to try out one of her ideas and so of course I obliged as baking sidekick and taste tester.

The result was soooo delicious. The mixture of sweet and salty worked so well (one of my favourite flavour combinations) and the dark brown sugar gave the sweetness depth. The real star of the show was the honey Lora brought back from Greece. I realised then, that I'd never truly tasted honey before that moment. It was so floral and fresh and you could taste it all the way through the cake where we'd pierced the top. So my advice is invest in some good honey. Next time she goes I will certainly be requesting a jar or two. 

Her tip was to really whip the cake mixture for quite a while, almost as if you were making meringue. This gives it lots of air and helps it rise well. You can't over whip it so go crazy! To try this tempting recipe follow this link to Lora's baking blog, All Day I Dream About Cake.

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