So I’m back and mostly unpacked. I could say this amazing cake from Roger Saul’s Spelt cookbook is a seasonal cake arrived just in time for the walnut harvest but sadly I wasn’t that thoughtful. I made and shot this cake a month ago to christen my new kitchen and test out the inherited gas oven. I’m not sure whats worse, a painfully slow gas oven that takes twice as long to cook everything or the left handed sink that forces me to wash up like I’m wearing a straightjacket or so it seems. I don’t know why it’s taken me so long to get this post together but thankfully most of the work was done last week as my newly broken arm is going to hamper the return to cooking, baking and blogging, as well as the last of the unpacking, furniture shabby chic-ing and other DIY projects that are joining a growing list.
Those keen eyed amongst you will realise there are only walnuts atop this cake, my newly restocked cupboards didn’t stretch to oats at the time of baking so I had to improvise. I have been assured the streusel topping is worth the effort so will be trying that next time.