I’d dithered and hesitated about purchasing Ottolenghi’s Sweet. After all, to say I have enough baking books would be an understatement.
Of course, I eventually caved in.
Sweet is filled with pages and pages filled with delicious and intriguing variations, but first, I was going to make these gorgeously syrup-drenched lemon cakes. I couldn’t resist – their zingy citrus freshness bringing a much-needed pop of sunshine into the dreary almost-Spring months.
I had a bit of a life crisis at the start of this year. I’m at a bit of a crossroads in my career, and not sure which direction I’m headed in anymore. So while I’m trying to make sense of that, I’ve returned to the familiar realms of what was has always been my comforting little corner of the internet, and back to pottering around in the kitchen as my form of therapy.
The tart slices of lemon add a lovely mouth-wateringly sour note that contrasts deliciously with the sweet, syrup-soaked fluffy sponge. It adds that slightly unique element that makes them so much more exciting than your average lemon cake. Also no need for any icing, so that is another thumbs up in my book! The cakes do look a bit washed out in the photos thanks to the artificial light but I don’t really get a chance to snap pictures in natural light at this time of year so just imagine how vibrantly delicious they look and smell.
Recipe is in Sweet by Yotam Ottolenghi and Helen Goh. Can’t wait to try my next recipe out – I’ve got my eye on the custard and rhubarb yo-yos and the pineapple tarts…