The New Thing
The New Thing
We do recover, one day at a time, and I have an abundance of new growth on my balcony. Herbs in terracotta pots, an accumulation of evenings watching sunsets, days spent looking down on the neighbours activities like Mrs Mangle, journalling in the rattan chair I picked up from the curb, oodles of drinking icy drinks and days filled listening to music on the fabulous portable bluetooth speaker - a genius invention I love to bits. New days, new experiences, new friends, new clothes and new furniture. So here is a new cake. I tend to pride myself with being first to market with ideas and creative concepts. I was first to market with The New Thing, The Lemon Kefir Shiso Cake with Umeboshi Plum and Creme Fraiche. I know someone with more money and less creativity will steal it, thats what happens. But see, thing is, you cant steal the heart, the creativity, the passion, and the drive. So here here, to The New Thing. Mot, Hai, Ba, YO!
A tender moist lemony cake. The addition of the Tia To leaves (finely chopped) adds an interesting flavour, like you would add basil to strawberries, or thyme to a pear cake. I grow loads of herbs on my balcony, and Vietnamese herbs are my thing. I have a big pot of red Perilla leaves (Tia To) also known as Shiso. When ever I am eating Vietnamese food, this is one of the distinct flavours that sets it apart from other cuisines for me. So I added it to my lemon loaf cake for a more complex and interesting flavour. This cake is great for morning tea on the patio, with a cute little antique cake fork thrifted from the countryside op shop. Perhaps some iced green tea and a small vase of foraged wildflowers would set the scene. Invite your favourite person around and enjoy the connection.
The New Thing
200g Raw Caster sugar
140g White Spelt Flour
30g Almond Meal
5g Baking Powder
2g Sea Salt
230g Kefir Butter (or Cultured Butter) Softened
Put ingredients into a mix and mix on low until combined
4 Free Range Eggs (pastured eggs are best)
30 g Lemon Juice
Zest of the lemons from the juice
Handful of fresh Shiso leaves, julienned
Add eggs one at a time, then add the remaining ingredients.
Bake in a lined loaf tin at 180c until done. Let cool.
200g Creme Fraiche (make your own or buy some)
6 Umeboshi Plums
Fresh Whole Shiso Leaves
Spread Creme Fraiche over cooled cake, decorate with umeboshi plums and shiso leaves. Serve to a lovely new friend and have a lovely new time. Be dapper. Talk about books and nature and stuff.
