The last days of winter are here; the daffs have been flowering brilliantly and bravely for the past few weeks, our little clumps slowly increasing each year. The jug on the dresser is full of blossoms and we have to skirt around the overhanging branches dropping white petals on the floor. Next week it might be pussy willow, and I’ve seen some beautiful deep japonica growing on the road side. So spring is not far away!
I have been cooking cakes lately to feed the family, and for my own enjoyment. With the wood stove burning all day and all night in the house, I find it very easy to whip up a cake and pop it in the oven, and the kids will usually help, and lick the bowl, spoon, spatula, fingers…. We’ve been mostly going back to old favourites; moist orange cake, boiled chocolate cake, pear and almond cake, all using fresh whole flour. Some of these recipes I’ve been making for 25 years, on and off, and although written for white roller milled flour, come up superbly with whole flour and a little tweaking. A little denser, a little moister, long-keeping, and very tasty.
I’ve had questionable results with sponges over the years though, and have found it challenging to make a sponge…..so, with plenty of duck eggs, I decided to try a whole wheat sponge. And we were all very happy with the result. I shall put the recipe up oneday soon, as it was quite easy, light, and delicious.
The fire is burning nicely in the oven up the bakery, the starters are beginning to bubble, the flour is milled and everything beginning to come together for tomorrows bake. We will be at Koonwarra Farmers Market this Saturday, so hope to see you there! Keep warm, cook well, and enjoy the spring flowers
wherever they are 🙂