It is with a great deal of trepidation that we meet new friends in person for the first time. When I say ‘friends’, I mean those relationships forged through blogging or other social media. I refuse to call these friendships ‘virtual’ as they feel quite real along the way, and yet there is a certain level of anxiety about finally meeting in the flesh.
Yesterday my friend Julie from New Zealand visited for lunch. I have got to know Julie quite well through her blog, Frogpondfarm, and pursuant comments. She started out posting about her organic garden but as time ticked by and her passion for photography developed, her posts began to reveal so much more, with forays into the starkly beautiful central Otago countryside of the south island, and her fascination with weathered wooden posts and barbed wire, or dried grasses and flowers, and raising chooks. Her photos of early morning walks with her dog along the thundering West Coast beach in the North Island of New Zealand take my breath away. Her vineyards in the south island produce the ambrosial grapes that go into Toi Toi Pinot Noir wine, a year or two before they loll and sway about in my mouth. Toi Toi Pinot Noir is a most pleasing drop, not only for the taste of that dry, cool terroir of the South Island, but reminiscent of the wines of the Beaune area of France too. It is also well pleasing to my wallet. I knew we would get on well- we have too much in common. The four hours went in a flash.
As we strolled through my desiccated summer garden on the way back to the car, she silently gathered a handful of dried seed from a Marguerite daisy bush. Some to spread about and some for her pocket? It was a precious moment, now frozen in my mind, one that no photo could capture, nor words seize. Seeds are the great mementos in life. It is something that I like to do too.
This well-known and timeless cake goes well with Julie, such a beautiful and warm-hearted woman. The recipe comes from Stephanie Alexander but as Stephanie says in her introduction, it was made famous in the 1960s by Elizabeth David. It is rich and moist, yet so simple to make.
Reine de Saba Chocolate Cake, with Berries in Season
- Butter for greasing
- 125g dark couverture chocolate, (or 70% chocolate ) chopped roughly
- 1 tbsp strong espresso coffee
- 1 tbsp brandy
- 100g softened unsalted butter
- 100g cup caster sugar
- 100g of ground almonds
- 3 large eggs, separated
- Icing sugar, for dusting
Preheat oven to 160C. Butter an 18cm- 20 cm tin and line it with paper. Use a springform tin if you are sure it doesn’t leak, as this cake is fragile and often cracks when turned out.
Combine chocolate, coffee and brandy in a bowl over water or in a double-boiler. Stir when melted and add butter and sugar and mix well. Add almonds and stir in well. Remove bowl from the heat.
Lightly beat the yolks and stir into the bowl. Beat egg whites to soft peaks. Lighten chocolate mixture with a spoonful of whites, then fold in the remaining whites carefully and lightly.
Bake for 40-45 minutes. The cake will test a bit gooey in the centre. Cool completely in the tin before slipping onto a serving plate. Dust with icing sugar.
And a big thanks to lovely Paula for accompanying Julie and driving her out into the wilds here. It was a delight to meet you. You made it all happen