Hampstead, London
MY PLACE
We love loaf cake
Melbourne born, married to an Italian and a mother of one son. I love to eat cake (we all do in our family) and to bake.
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Blondies Loaf came about after baking a weekly loaf cake for family and friends. I now bake for several offices in the West End, London on a weekly basis, local businesses, neighbours, friends, school parents and Instagram followers.
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The recipe I use is one that took me six months of tinkering and altering the sugar, butter, milk and greek style yogurt content to reduce as much as possible without compromising the taste or structure of the loaf. The result is a 'Madeira style' loaf with 10% less sugar, 50% less butter and 50% less egg. The loaf cakes are simple, light, moist and delicious. I believe I have created a loaf cake that is perfect to have with a cuppa (as we say Downunder) without the guilty feeling that comes with eating a slice or two of cake. I hope you agree.
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Blondies Loaf cakes are baked from my own kitchen in Hampstead. The loaf cakes are sold naked, with a dusting of icing sugar or with a simple syrup.
My Hampstead Kitchen
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It's what's on the inside that counts
I source the best ingredients available to me for my loaf cakes. I buy organic flour and organic baking powder directly from Shipton Mill in Long Newton, Gloucestershire. I use organic whole milk, greek style yogurt and butter from Yeo Valley. Billingtons unrefined golden caster sugar and unrefined icing sugar. Free range/organic eggs. Vanilla Extract and paste, Vanilla Bean (ground). Food Thoughts organic cocoa powder. The Curd Herd fruit curds (fruit butters) from Scarlett & Mustard. English Cox apples for the Apple loaves. Cinnamon and Poppy Seeds. Unwaxed lemons, oranges and blush oranges (when in season).
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Blondies Loaf cakes are baked Wednesday to Friday.
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