There is no such thing as too much cake, well there probably is but I am yet to discover a time. I think mainly because I don’t eat that much cake. I love to bake and in reality I don’t eat all that much cake compared to the amount of cake that I bake. My hubby on the other hand probably would say there is too much cake in our house at times. My mum once thought I was going to kill him through food with the amount I was baking.
I have a tendency to bake when I am anxious or particularly low, I am not sure why I think it is because by baking I am giving people a part of me and sometimes that makes me feel happy for a fleeting moment or less anxious while I bake. I was anxious on Tuesday because I was going out for the first time in the longest time to get my hair done at a friend’s salon but I was going it alone, I had no-one holding my hand. I know it is silly I really shouldn’t have been worried but I was and ultimately she did the best job so there really was nothing to worry about at all. Here is the before & after shot.
This week I have made the most lemony, lemonicious, lemon cake with crunchy topping. Honestly this was pretty divine the recipe came from Sammie at The Annoyed Thyroid, the only change I made was that I substituted the flour for a gluten free self raising flour premix bought at any supermarket. This cake could be easily made without a Thermomix by in the cake mixture simply substitute raw sugar for caster sugar and instead of peeling the lemon grate it and then just mix all the ingredients in a normal mix master.
