As I write this it is raining; it has been raining all week. I remember days in the city where the rain only stained the streets a darker grey, but out here a damp day turns the landscape a deep, lush green. We potter about our rainy day activities, accompanied by the sound of it
Ah, lovely summer! A house full of visitors necessitates a house full of cake. Love this one for its summery flavour and its reliably even texture. Plus, it has yoghurt, so it’s basically a breakfast food, right? Adapted from here. Ingredients: 3/4 cup butter, room temperature 1 cup caster sugar 2 Tablespoons lemon juice Zest
This cake has been in gradual evolution in my kitchen for years. It’s based on those middle eastern cakes that are drenched with sticky-sweet sugar syrup right after baking, while everything is still warm. I serve it with rosewater & yoghurt crème, which contrasts the sweetness nicely & smells almost as good as it