Monday, 17 November 2014

Pistachio and Lemon Cake (with a helping of news on the side)

Gosh, where has the time gone?

So how've you been? Good I hope.

Great stuff.

And Me?

Not so much. But getting there.

I've been away a while, I know. Lots of things happening. Some not, but hey, that's life.

Since we last spoke, I've left my job of 19 years (health reasons), and that seems scary.

Mike's job was victim to a reorganisation, so that gave him the opportunity to take redundancy. That seems scary, too.

As they say, timing is everything. So in a burst of mid-life shenanigans, we've decided to start our own business.

A coffee shop. With a bakery - cakery attached.

O. M. G.

That seems very freakin' scary! But exciting, too.

Hopefully soon, we'll be taking on the lease of a small shop near us. Fitting it out, and then opening our doors to entice hungry shoppers with the delicious smell of good coffee and freshly baked cakes.

It's going to be a lot of hard work.

I can't wait.

But I have to. The legalities, you know? Take time. Meh.

So to keep myself occupied I've been practise baking the kind of cakes that we want to offer.

Chocolate Cake.

Carrot Cake.

Lemon Drizzle.

Ginger and Lime Loaf.

etc. etc. etc.

And this one.

A Pistachio and Lemon Cake.

There seem to be quite a few recipes around for this cake, all with slightly different variations.

This one, from Lola's Forever, is a gaw-geous cuddle of a cake. Full of ground pistachios and almonds, it's incredibly moist, yet the crust becomes almost caramelised with the heat from the tin. There is a small amount of flour, so it's not a gluten free cake.

Lemon zest and juice in the batter, and the lemon icing act as a counterpoint to the sweet, nutty pistachios.

At least it keeps me occupied while I wait.

And wait.

The light at the end of the tunnel is getting a bit brighter, though, so hopefully I'll have more news soon.