Bon Voyage Cake

I made this cake at the weekend, by way of saying fare thee well to the Wunderkind as he goes off on his next adventure. There was no flour in the recipe; but dP1030229.JPGon’t be fooled into thinking it was in any way healthy …

250g each of butter, chocolate and walnuts, six large free range eggs … you get the picture. And a smidgeon of home-made strawberry jam, to make it stick; and a pile of crème fraiche and two punnets of beautifully firm yet juicy local raspberries, purchased from a butcher’s shop in St Andrews. I like cakes where nuts replace flour – you end up with a lovely squidgy texture. The sort you could fall into face-first.

It was an indulgent weekend in more ways than one. You know how it is when someone’s going away, and you have to cram in all those things you might miss too much? So we also had fish suppers in Anstruther, sitting on the harbourside on a sunny-but-not-exactly-balmy Saturday afternoon, with the seagulls squawking around hopefully. And then a few beers later on. As the Dundonians among us would say, ‘It’s rerr to be alive, izzit?’

Bon Voyage, son, looking forward to your safe return. Proud of you always.

6 thoughts on “Bon Voyage Cake

  1. It might be worth going away if only to get this cake. Looks marvelous! The raspberries make it so beautiful and elegant. And good luck to the Wunderkind!

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