Seville orange season is, for me, easily the best thing about January. Making marmalade is a January ritual in my kitchen, and there is nothing better to cheer up a cold, dull day than a bowl piled high with bright oranges. As a result of this, one of February’s rituals is a marmalade cake. Each year, after I have made a fresh batch of marmalade, I rediscover my love of marmalade cake.
I went to the farm shop in search of Seville oranges for my annual batch of marmalade, but when I came across a box of the thinnest, pinkest young forced rhubarb, I couldn’t possibly resist. I felt compelled to make a batch of this, my stalwart rhubarb recipe. If you happen to have been a reader of my craft blog (back in the day), you may find this recipe familiar. I make no apologies for posting it a second time, however. It’s an utter delight (assuming that you like rhubarb, of course…)
Gorgeous stationery. There’s nothing quite like it to make me clap my hands together with glee. I’m pretty sure that almost any project can be improved with the addition of washi tape, luggage tags, baker’s twine, and a really fabulous set of stamps. Papermash is my favourite stationery shop, and the place where I buy all of my festive wrapping supplies, year after year. Thankfully, though, there’s no need to wait until the festive month to get creative… read more
It’s been a while since I posted a cake for the weekend, but I have a particularly scrumptious cake to share with you today. Last year, I made a Simnel Cake, and decorated it with crystallised primroses. It was the first time that I’d used primroses on a cake, and I was delighted with the result. A week or so ago, I saw a picture on Instagram of a Banana Primrose Lemon cake, and became I slightly obsessed with the idea of recreating it.