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Interview with Kate (part 2)
This week’s blogs give us some top tips and insight into the wonderful world of cake baking at Blackberry Cottage.
Q: Kate, what is your favourite cake to make
Kate: I really love making the Almond, Apricot and Carrot, it is a very complex cake, with no added fats or refined sugar, always gives me a challenge.
Q: What is your favourite cake to eat
Kate– If you ask all my family they will have a different answer, my eldest daughter is the Lime Drizzle with Courgette. My youngest daughter is Chocolate Brownie with Spinach. My husband is Flapjacks with Courgettes. And mine is Lemon Poppy Seed and Sweet Potato, delicious.
Q: Who are your baking inspirations
Kate: I love Yotam Ottolenghi., I like Chefs, bakers, cooks with a unique culinary tradition
Q: What 3 tips would you give to someone who wants to experiment with getting veggies into their cakes –
Kate: Firstly don’t be afraid to experiment.
- If you are new to vegetable cakes, take a traditional carrot cake recipe and use parsnips, and different spices.
- Think about the water content of the vegetable, lots of people say their cakes don’t rise and flop, could be because the vegetables are to wet.
- Consider your spices with vegetables, what goes well together like parsnip, apple and ginger.
Q: What’s your funniest baking fail
Kate: Not so much of a fail, but when I run courses, the participants have to create their own vegetable cake, the funniest thing is to watch their faces when I tell them this, they are all so worried that their cakes will be awful, but all the cakes taste great, (they’ve had great tuition from me in the morning :) )