I was in Seattle for Food Photography/Styling workshop with Leela Cyd & Aran Goyoaga last weekend. Aside from how informative & fun the workshop was, I was also blown away by how sweet & wonderful Leela & Aran were to us, who were there. This workshop was worth every penny, and I loved every minute of it.
While I was in Seattle eating my way through my list, I stumbled upon Vintage shop by accident. Inside, I found vintage posters, photographs, prints, and postcards. As I looked through boxes upon boxes of vintage postcards, I came across the written ones; some of them were dated back to 1921!! At that moment I thought, these postcards once meant so much to someone, and I was now peeking into his/her happiness.
Once I came home, I wanted to make something to cherish those memories from Seattle. So I made this cake and styled the shoot using the tip & trick I learnt from the workshop, and so I made this cake and pretended that I was the one who just received those postcards.
I wish we will never stop “writing” to our loved ones even when we can easily “e-mail,” “Facebook,” “tweet,” etc. There is a magical moment when we re-read the letter/postcard that catapults us back to the time of receiving. I don’t know about you, but I do feel “the love” while reading the letter/postcard. Nope, I have never had the same feeling reading e-mail, tweet, text or FB posts.
Pen & paper awaits us, let’s write…..
Raspberry Honey Cakes
- 75 g. unsalted butter
- 180 g. (1/2 cup) wild raspberry honey
- 150 g. (1 cup) all-purpose flour, sifted
- 1 teaspoon baking powder, sifted
- 110 g. (1/2 cup) superfine sugar
- 125 ml (1/2 cup) milk
- 1 egg, lightly beaten
- raspberry curd, to serve (click here for recipe)
Preheat the oven to 320 F (160 C). Melt the butter and honey in a small saucepan over low heat, stirring until smooth, and allow to cook. Greased friand pans, or muffin tins; set aside. (In the photos, I used barquette molds 4.75 in instead; this recipe will make about 20+)
Place the dry ingredients in the bowl. Add the milk, egg, and cooled honey mixture and stir until combined. You will end up with 125 ml batter. Pour the batter to either the prepared molds, friand pans or muffin tins. If you decide to use barquette molds 4.75 in like I did, pour in 1 tablespoon batter to each mold. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, 15-20 minutes. Turn out onto a wire rack to cool.
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