I have finally moved into my own flat. Sure, it still resembles a warehouse with boxes everywhere, but I am actually in, and the things that I really need have been unpacked. I found out the hard way that I am not built for hard manual labour, as today, my entire body feels as though it has been through a threshing machine because of the unpacking and lifting process. And the best part is - I am only half way there!! Oh well, it should be great for my arm strength.
One of the joys of moving into my new flat is getting to know the new oven. It is a gas oven, and is unlike anything I have used before (I am an electric oven kind of girl). It has a little red starter switch that you have to push in while you turn the dial and get the oven to light. The best part is that it doesn't have your usual temperature gauge - it has gas marks!! Thank God for Nigella - except for her frequent references to gas marks on her TV shows, and her handy temperature conversion table in How To Be A Domestic Goddess, I would have been up the creek without a paddle. Perhaps I have been sheltered, but I have never seen such a contraption before, and even armed with my library of Nigella knowledge, it took me a while to work out what was going on with the oven.
Having conquered the oven, I moved on to this week's Tuesday with Dorie challenge, hosted by Wendy of Pink Stripes. She chose Dorie's rum-drenched vanilla cakes. In my case, it is cake singular, as I halved the recipe - after all, 6 eggs and 215g of butter later, what would I do with 2 cakes?
Here is the finished product, cooling on a rack - rather handsome, don't you think?
The cake contains a dash of rum and is brushed with a rum syrup while still warm. Even then, I would hardly say my cake was rum "drenched", but it had a lovely moist texture inside and out as a result of the syrup and the cream content.
This cake was soft and delicious, and really didn't need anything more. However, I couldn't resist serving a slice warm with custard:
Thanks for hosting us this week, Wendy. If you would like the recipe, buy the book or visit Wendy's site on Tuesday, US time. To see what everyone else though of this cake, visit the TWD blogroll.