My name is Lucy and I am a procrasti-baker. This affliction strikes most often when I have to shoehorn work into the small window allowed by the Small Girl’s afternoon snooze.
Normally I can stay quite focused but throw a difficult phone call or tricky story into the mix and it’s all too easy to stroll upstairs into the kitchen to take my mind off things.
I’d like to think it’s a creative way to beat writer’s block or editor’s angst – not only do you end up with something to eat at the end but it’s amazing what problems can be solved while doing a bit of light stirring.
Chocolate Chilli Buttermilk Cake
This cake, based on a Margaret Fulton recipe, is so incredibly easy to make – just a little bit of stirring and you’re all done. I made it in my precious Nordic Bundt tin (which has travelled across hemispheres with me twice!), but a ring tin or ordinary round tin would be fine. You can leave the chilli powder out if you’re a wimp, but it does add a nice warmth to the cake. Serve with a splash of chocolate chilli sauce if you’re a real hothead.
230g plain flour
300g caster sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp ground chilli powder
125ml olive oil
Heat the oven to 175C. Grease a 23cm bundt or ring tin.
Sift all the dry ingredients into a large bowl and stir well, then pour in the oil and buttermilk. Mix gently but thoroughly until well mixed and smooth.
Pour into the prepared tin and bake for 35-40 minutes, until a skewer plunged into the middle of the cake comes out clean. Leave in the tin for five minutes then turn out to a rack to cool completely.
In slightly related matters, you might recall The Kitchenmaid’s second birthday giveaway back in August. The winner of the Equagold goodies has steadfastly ignored my efforts to get in touch, so I’ve just run it through the random generator again (such a good way to waste time!) and the new winner is… Mel of Sharky Oven Gloves.
Have a great weekend, everyone x