After the bake-fest that last year turned out to be I was determined to ramp it back a bit. I didn’t take early retirement and bury myself in the highlands to be up baking at the crack of dawn every day for less than minimum wage, however much I love providing cake for our local community.
As such, dear reader, the beginning of this year has largely been cake-free. I will restart making cinnamon buns for the local community stores next month, and perhaps some traybake cakes for our local coffee shop, but this year will be the year of crofting, and training, and enjoying Toby, whom we collect from the breeder tomorrow.
However, my love language is food, and whenever something awful happens to someone I care about, I make them a cake.
We have good friends locally who have suffered a series of awful catastrophes recently. So this morning in solidarity I baked them a lemon and blueberry traybake cake, knowing that they love blueberries.
The blueberries of course raced to the bottom of the cake tin despite being tossed in flour as the old wisdom goes. I’m forgiving that though, because the flavour is delicious and because it’s very moisty, as an expressive little girl once said.
I hate a dry cake.
And I love that description of a cake.
The highest accolade possible.
Ravencroft Skye 