Over the next few weeks there is going to be a lot of baking going on. There's 2 birthdays coming up for friends in a couple weekends, and I plan to make some parting favours for another friendly next week from Super Natural Cooking (cookies - tune in), and try another thing from In the Sweet Kitchen.
This weekend, I made some fantastic Bengali Fish Curry (sorry - no photos!). I used Tilapia and it was awesome with the freshly ground and toasted spices.
I also made a lemon poppyseed angelfood cake. It was based on the recipe for Poppyseed Angelfood cake from In the Sweet Kitchen. I added some lemon zest and used vanilla beans to boost the flavour. I also went with a lemon curd instead of a grapefruit curd as in the original recipe. It was a belated Father's Day BBQ treat. I really liked it. The batter was the fluffiest and lightest on wheat/flour that I've ever done for an angelfood cake. Unfortunately, it fell a lot. I'm still not quite used to the apartment's oven, and I think it may be better if I don't beat all the eggs quite so much. None the less, the end result was very, very yummy.
Mmmmm, light and fluffy batter.
Final product complete with homemade lemon curd.
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