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.
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.
This is not how you eat in polite company. The slightly syrupy and uber-tasty liquid from the courgette and onion pickle is running all over my hand, which, in turn, is held very close to my mouth because of the imminent danger of my overloaded cracker disintegrating before it ever gets to the mastication stage. The rapidly fracturing components of my lunch are finally, and unceremoniously, shovelled into my awaiting gob and all that remains is a slobbery mess on the plate and a big smile on my sticky face…