I would like to begin this post with a picture of the delicious crunchy bits that form on the top of some cakes. Enjoy.
Now back to business. Sometimes during the course of a lesson we are lucky to get what we call a ‘teachable moment’. When something unexpected happens (inside or outside of the classroom) from which we can draw a moral, life or course related lesson. Sometimes it’s as simple as seeing what can happen when you swing on your chair – and inevitably fall off and crack your head. Sometimes it’s as complex as discussing the international ramifications of a tragedy such as 9/11. It can be anywhere along that spectrum and it gives the lesson a bit more of an edge and relevance that you hope will leave the students with a lasting impression and a more insightful view of themselves and the world around them.
As i’m a very slapdash cook (and person!), my kitchen disasters often lead to such ‘teachable moments’ in which I realise an important lesson. I don’t often post the recipes that don’t work out. Don’t get me wrong, this recipe is amazing and my lesson is nothing to do with this cake. It is more to do with cutting corners….
This cake doubles as a room freshener as the smell of the spices wafting out of the oven while it bakes fills the house making everything smell delicious.
So where’s this ‘teachable moment’ I hear you ask?
or the way its moist innards contrast with the crunchy munchy exterior
instead, my lesson was…
I said I was lazy and often cut corners. I wing it and fly by the seat of my pants. Sometimes I don’t grease the pan properly. This time, it bit me in the ass. Hard.
While still tasting delicious, I couldn’t help but feel sad for my mangled cake and wonder if it would have tasted even better if I had shown it a tiny bit more love and care and taken time to grease the pan properly. Que sera.
So, my lovelies, what baking (or life) lessons have you learned when you were least expecting it?
Spiced Pound Cake Recipe – Adapted from the Hummingbird Bakery Cookbook
230g unsalted butter
650g caster sugar
240ml full cream milk
1 tsp vanilla extract
1/4 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp bicarb soda
1/2 tsp salt
1. Put the butter and sugar in a bowl and cream until light and fluffy
2. add the eggs one at a time mixing well before adding the next
3. beat in the milk and vanilla extract until well mixed
4. Stir the spices, bicarb and salt into the batter until well combined
5. Pour the batter into a bundt tin and bake in at 170 degrees celsius for 60-70 mins or until golden brown