Novelty is a drug. We love new flavours, new recipes, the bizarre, the unfamiliar. However most of us even have a core repertoire of dishes which can be as a lot part of us as the best way we gown. We make them as a result of we love consuming them but additionally as a result of we may flip them out in our sleep.
I do make muffins that require work (layers of genoise, stripes of mousse-like filling, a shiny mirror of glaze on high) however these are challenge muffins, they’re not what I slide into the oven on a weekend afternoon. I’ve what I consider as a ‘capsule wardrobe’ of muffins, favourites that may be subtly modified or accessorised.
Odette Williams, a New York-based bakeware designer who adores cake, has a fair bigger core repertoire, one which she was a e-book, Easy Cake (Ten Velocity Press, £17.99). It showcases 10 primary recipes with completely different flavour profiles and 15 toppings that you could combine and match. I’ve been gobbling it up (and embody her yogurt cake recipe right here, shared under).
My very own fundamentals are an olive oil and nut cake, one made with bitter cream or yogurt, and a chocolate cake made by the creaming technique (by which butter and sugar are crushed till pale and fluffy earlier than eggs and flour are added). Each the olive oil and the yogurt cake are made with only a spoon, so that you don’t even have to get your mixer out (a useful tip: to make plain flour into self-raising, add one rounded teaspoon of baking powder (5g) to each 100g flour).