Tequila Mockingbird Cake:
a coconut tres leches (3 milks) cake with chilli caramel shards, pipettes of tequila, lime and cardamom bitters, plus toasted coconut crunchies coated in dark chocolate with dehydrated lime zest dust.
Made by Kate Packwood of Wild Flour Bakery and every bit as stunning as it sounds.
You’d have to admire a food culture that can inspire something like the Tequila Mockingbird Cake (and if you’re wondering just which culture that might be, the tequila is a rather large clue).
This very Mexican dessert – as interpreted by the exceptionally talented Kate Packwood of Wild Flour Bakery – featured at an equally Mexican party hosted by Lily Ramirez-Foran to mark the re-launch, this week, of her Mexican Cook blog. There was molé, there were margaritas and, given the current heat wave, there was even a bit of Mexican weather too. More to the point, though, there were pickled potatoes.
Pickled Potatoes. Made by me.
January may be the height of the marmalade-making
season, but this marmalade – and this post – are all about last May.
It’s like she’s giving them new life.
It’s the beginning of May and my mother has resurrected a clutch of Seville oranges from her freezer. Bitter and icy now, they will soon, with her help, and like many’s the orange before them, morph into a generosity of sweet, warm marmalade. Though I’ve seen Mum do this a thousand times, I am, for the first time ever, taking notes.
This year's redcurrants, all three of 'em
This time last year, I was awash with redcurrants. It was all redcurrant shortbread bars, redcurrant and lemon drizzle cake, oatmeal chocolate chip cookies with redcurrants, not to mention redcurrant chutney, redcurrant jam and redcurrant and port jelly.