When the cast of ‘Oliver’ exalted their love of food, glorious food and longed with waifish eyes for indigestion, I think the foodie inside us all agreed with them. Not about needing the Pepto Bismol perhaps but about the sentiments that food can trigger; the boys’ hot sausage and mustard might take you to a warm and cosy autumnal fireplace supper as the rain lashes down outside while cold jelly and custard may transport you back to your youth and Sunday lunch at your nan’s house.
And cake? Well it may not have been sung about by roguish scamps armed with a cheeky Cockney twang and a light fingered touch, but cake is responsible for triggering a multitude of sentiments. Often presented to mark a celebration or special occasion, cake is definite treat food. Think about it – most other foods have some health benefits. I mean you can even tout anti-oxidants as the reason behind your clinging onto a glass of Pinot Noir and a bar of 70% Green & Blacks if you feel the need but cake? Hard to justify the physical well-being that comes from a marriage of butter, sugar, eggs and flour.
Good thing then that we really don’t care! That’s right, we don’t even try to justify it because – just to clarify – we don’t care! Cake is good for the soul. It’s good for the spirit. It makes you happy be it dark, rich and fudgy chocolate layers, tangy, bright and crunchy-topped lemon muffins or a glossily iced and whiskey-scented fruit loaf and here’s a new one for the repertoire – a damply more-ish lemon blueberry yoghurt cake.
I promise I’m not going against everything I’ve just said and deliberately trying to be healthy here by hiding fruit in the batter – I’m just branching out with my baking tins, spatulas and whisk.