As I type, the last slice of this cake sits in front of me: perfectly pink raspberries in a golden cake that’s just firm enough to be held and eaten with one hand. It’s so easy to eat – just three bites – and it’s gone. Luckily it’s easy to make, too.
This is basically Smitten Kitchen’s raspberry buttermilk cake but with double the butter. If you enjoyed last year’s strawberry cake, you’ll like this – there’s less fruit, but you get a cake which is no less fragrant, delicious, and summery. The raspberry is intensely tangy soon after baking, but it settles down after a few hours with a jam-like sweetness that complements the soft, vanilla-scented cake.
I know for a fact that this cake keeps well for 4 days, but only because I was modestly sharing it with my boyfriend and limiting myself to a slice (or two) a day. I wouldn’t blame you, though, if you dispensed with niceties and ate this cake by the fistful…
I'm a self-conscious dilettante with a degree in History of Art from SOAS and UCL. I've lived in Greater London all my life, interrupted only occasionally by brief trips to Thailand. The result is that I speak Thai with a Croydon accent (and sometimes Croydon with a posh accent, but that's another story).
Far from being a charming bilingual intellectual of the world who ably holds forth on every topic imaginable at dinner parties, most of what I actually say in either language is "Hello", "That's a nice painting", and "I'm hungry". My idea of a balanced diet is a bowl of Mama instant noodles in one hand and a chip buttie in the other, but I also don't mind a nice bit of duck confit or gaeng paa gai. I don't go to dinner parties, anyway.
I like looking at interesting things. Thai contemporary art, Early Modern English portraiture, and lowbrow art have so far held my attention.
I consume vast amounts of art and food, so I thought I would give something back by writing.