Zebra cake

I’ve been so eager to write you this post! After three – yes three, attempts at various recipes for this cake, I finally find one that is the ‘bees-knees’! Or the zebra’s-knees! (Not funny, I know).

Anyway, why three attempts?! The shame!

Well, I’ll tell you. I kept trying the recipe in US format, with “cup” size measurements. So with me struggling to convert them to grams and ounces, lets just say I did a poor job … and the proof was in the pudding! (Ha. Excuse the pun).

When I first saw this cake, it was like cake-love at first sight! And to finally find a metric recipe to bring it perfectly to life: Oh, the joy!

So on a rainy October afternoon in London my version of this two-tone beauty was born. A short-lived life however, as with its moist texture and chocolaty undertones, this zebra cake is truly more than a just pretty face.

Clafoutis

 

So.
Starting a blog a month before moving house is not a good thing! After 9 months, I am only writing my second post! I’ve still been baking, of course, but not blogging.

Please forgive me.
I have been busy though! As well as setting up a new home, I acquired a kitten and she’s taken quite a bit of my attention. As well as working 9-5 and everyday life!

So, to grace my comeback, I present to you ….. “Raspberry Clafoutis!”
"Cla- foo -teee?", What is that? A handful of people have asked me!
…I baked this because the name sounds good!

The recipe below is from the book Cookery School by Richard Corrigan.
Serve yours with orange cream or it’s great on is own!