Mmm. Yummy if I do say so myself.
This cake benefits from the moistened of the pears combined with the richest dense crumb that comes from supplementing the flour with ground hazelnuts. Shards of dark chocolate stop the sweetness of the pears from becoming overwhelming.
Another classic from the Good Housekeeping 101 Cakes and Bakes we had this whilst it was still warm as a desert with creme fraiche. Today I will serve it with tea for a mid afternoon delight. Definitely one to make again.
A week of small delights. MUFFINS for the team and cupcakes showing off the joy of decorating with edible flowers!
The lovely local green grocer provided me with a great excuse to add some blueberries to my normal muffin mix au citron. 6 punnets (of slightly manky berries of blue) for a £1? Yes please kind sir.
I whipped up a basic muffin mix (wet and dry ingredients are mixed separately and then combined to make a slightly lumpy batter) with plenty of lemon zest. At the end I rolled some blueberries in flour (to help ensure even distribution of them) and voila – muffins were ready for baking. 25 minutes later they emerged from the oven with a light tan. I treated this batch to a lemony glaze and fed them to my colleagues. Hopefully a win!
Part 2of this week’s culinary adventure were some cupcakes that took advantage of the edible violas in the garden. They look gorgeous and didn’t taste too bad either!