Hello, happy Friday! I couldn’t help but laugh out loud while reading this shout-out in The New Yorker on how to write a food blog.
“First off, you should give yourself a pat on the back for quitting that boring paralegal job, forgetting about your student debt, and focussing on yourself. No need for introductions here—I know exactly who you are. You tried to read “Eat, Pray, Love,” but never got past the “Eat” section.
Remember, you never want to confuse your readers. I find it helpful to always provide a photo of each individual ingredient, in case your fans forget what food looks like, as well as a candid photo of a baby (it doesn’t have to be yours) in a bathtub full of chia seeds. Isn’t he adorable?”
And just for good measures, I will just give you the easiest and most fuss-free recipe for cake. No photos of ingredients, as I trust you will be fine finding those (if not please put on your glasses, mom ;)).
More specifically, this is one of the most fool-proof recipes, ultimately tested by the Cake Bible, Smitten Kitchen and Food52. There are no unnecessary steps and there is just one bowl. I might be the last one to jump on the bandwagon, but if I am, it might just be the same for you. Feel free to adjust anything from the size of the cakes, the toppings to the flavoring, as the dough (and process) is very forgiving.
Buttercream would also be very appropriate and tasty, especially with some flavoring blended in such as coffee-crunch, cacao powder, some raspberries or some orange zest. Mini Cherry Loaf Cakes
Based on the classic 1-2-3-4 recipe, sometimes also called ‘yellow cake’ and only slightly adapted from Food52.
- 1 cup (227 grams) unsalted butter, room temperature
- 2 cups (400 grams) granulated sugar
- 4 eggs
- 1 teaspoon salt
- 3 cups (380 grams) flour
- 1 teaspoons baking powder
- 1 cup (240 milliliters) milk or liqueur (I used this Kumquat-Cinnamon Liqueur and thought it tasted amazing)
- 2 tablespoons of Vanilla Essence
- 100 grams of Coffee Cherry Confiture or other toppings you fancy
Take out your handmixer and mix all of the ingredients together on a medium speed until you have a consistent dough.
Spoon the mixture into small shaped muffin papers, supported by a muffin tray and sprinkle the cherry confiture over it to your liking. Bake for around 10 minutes in a moderately hot oven on 180 degrees Celsius until they look golden and feel firm.
You could easily decide to bake this cake in a larger shape, which would also be fabulous. In that case simply up the baking time and trust your eyes. Once the cake has a good color and feels firm, test with a pen whether the dough is dry.
In case you accidentally over-bake your cake, just cover it up with some nice buttercream and a good seeping of syrup (for example some Lemon-Mint Syrup).