Oh, louise cake, how Christmassy you are with all that ruby-red jam bubbling over the edge of snow-white meringue! For those cake-inclined, Louise slice is shortcake, spread with jam (raspberry!) and doused with a good wollop of fluffy meringue.
This little beauty marked the start of my Christmas baking on the weekend. I love using old favourite recipes from my tattered, spine-cracked baking book (purchased when I was a wee eight-year-old and painstakingly copied from my mother's cookbook) and mixing them up with inspiration of my own. Little twists.
Two decadent baking suggestions for little twists on an old favourite:
Use raspberry jam and add a generous dash (three tablespoons) of elderflower cordial for a fruity, floral jam.
When making the meringue, substitute caster sugar for muscovado sugar for a slightly crunchier, molasses flavour to that puffy, airy delight.
Happy Christmas baking!
Merry Xmas Baking to you, dear Elizabeth - my Mum made a yummy Louise Cake - your photo is delicious.
ReplyDeleteOh, thank you, Maggie! I bet your Mum's recipe was a cracker :) Mum's (or, even better, grandma's) recipes are usually the best. And this sort of baking feels rather right in the chilly northern hemisphere!
DeleteI really love your combination of crafts and baking and poetry. It's such a great combination of senses ...luscious food, delicately crafted poetry and all sorts of treasures. Thank you. :-)
ReplyDeleteOh what lovely words! Thank-you, Helen :) I am very much enjoying seeing my blog shift into a journal of sorts - bits and pieces of honest, everyday life.
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