This chocolate-deep, star-topped cake formed part of my New Year’s spread, the first party I’ve thrown in absolute years. The rest of the menu: Massaman curry, half of Leela’s with chicken drumsticks Khanom jeen nam ya (rice noodles + curry chicken) – this is made to be served at room temp, which helps a lot Mac & cheese, … Continue reading
This is so fluffy and gentle. You could bed yourself down right into it. Japanese cheesecake is a treat which needs to be judged on its own merits. What they share with their European and American counterparts is a body largely comprising cream cheese, but rather than a dense baked custard, the making of them requires a good beating for fine, airy … Continue reading
The first muffin recipe on here, and for very good reason, too. I love the word and idea of muffins, all warm and friendly and tucked in. Mr. Pear once had a cat called Muffin, a deeply suitable name for a soft friend who naps in sunny spots around your home. But as to the … Continue reading
A simple, fragrant banana sponge cake which is just sweet enough. We all love sturdy and comforting banana bread, but sometimes I want something which is lighter yet still rich-tasting and homey. This cake fits the bill. This recipe is such a relief, too–I spent an inordinate amount of time last month trying to scale down a … Continue reading
A classic Victoria sponge: light, tender, buttery cake sandwiching a tangy-sweet layer of raspberry jam and buttercream. Don’t tell any of them in the WI, but I filled the sponge with homemade raspberry honey lemongrass jam. You can of course use any raspberry jam you want–perhaps choose one which isn’t overly sweet so it balances the buttercream … Continue reading
There are a lot of cakes on this blog. They tend to be a bit fancied up; I s’pose I worry that no-one will be interested if I post a very simple cake with not a single grain of spiced sugar or chocolate chip or pistachio or layer in sight. But then, I absolutely wanted to … Continue reading
This is a full-fledged and deliciously vulgar red velvet cake. If you wanted a non-frightening cake, you’d go with this clever beet-based cake by pastry chef Pamela Moxley. That is not what happened here. Who allowed this? Who thought this was acceptable? I like this cake, but why? Why would you do this? Continue reading
Let’s talk about all the other excellent people who do food well. I’d like to introduce you to Georgina, my friends.  She’s a remarkable person I’ve known since school. She is, like anyone else, complex, with many facets and identities, achievements and secret histories. One of her identities is Queen Baker. Cake In A Jar,  Georgina’s … Continue reading
While it rained the entire day on the Bank Holiday, I baked this cake with Mr. Pear. We had a slice while playing Botanicula. Both were lovely, uplifting things on such a miserable day. I’d actually planned this cake for for his birthday earlier in the month, but the making of it went a bit wrong–through … Continue reading
I am newly 24.
This is what I remember:
1. At 17, a blistering scald on my finger from Italian meringue and Italian meringue buttercream, all for the sake of macarons. A plaster still on my finger when I went on that once-in-a-lifetime school trip to Florence. (Year 13 History of Art and Photography. We felt grown up drinking rosé in view of the duomo.) Continue reading
The Furious Pear Pie 
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