4 days ago
The first week of school holidays has flown by for us with me hardly managing get to my desk at all (hence another brief Friday List). On the flipside, the kids and I have had a great few days hanging out at home, catching up with friends and cooking (see pear cake below!). Hope you all have a great weekend and I'm looking forward to putting together a couple of great posts over the weekend for next week. See you then!
The Friday List
One of the really cool things about blogland are all the collaborations that seem to keep popping up all over the place; like The Photo School; a new project by Kate Berry and Peta Mazey which, is going to teach us all 'how to take ace photos of your life'. With yummies catered for by my new crush; Jade O’Donahoo of Eat this My Friend (do check out this blog - it's awesome).
And of course, the incredibly talented Beth from Local Milk is coming to Australia in a couple of months with Rebekka of the Camellia Fiber Co to host two workshops (by the way, how stunning is this post by Rebekka on her recent Kinfolk gathering). Australian photographer Luisa Brimble is making it all happen and will be teaching at them too. Tickets are available here, how I'd love to go!
Armchair travel - achingly beautiful shots from Santorini, Greece.
Vegies for Breakfast is a gorgeous, illustrated and new-to-me blog. Looking forward to having a proper read through this weekend.
Food Woolf can always be counted on for a good read.
And I've just discovered this blog by Perth-based stylist and designer Meghan Plowman. So much eye candy here.
What Katie Ate is back! Whoot. And it's a whopper of a post. Well done Katie!
Gluten-free pear cake
I made this yesterday as we had friends dropping over. It was just delicious with some honeyed yogurt but next time I'll definitely add some finely grated fresh ginger for extra oomph.
1 1/4 cups caster sugar
4 Buerre Bosc pears
160g butter, softened
4 free range eggs (at room temperature)
1 tsp vanilla paste
1/2 cup almond meal2 tsp freshly grated ginger
1 cup spelt flour
2 tsp baking powder
Preheat oven to 180C and grease and line a 24cm round springform cake tin. Place 1/2 cup of the sugar and 1/4 cup of water in a saucepan and bring to the boil, stirring occasionally. Cook for a few minutes on low until you have a deep caramel. Meanwhile, thinly slice the pears and arrange on the base of your tin. Pour over the caramel and set aside.
Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in the vanilla, almond, ginger, flour and baking powder until just combined. Spoon batter over the pears and smooth the top.
Bake for 50 minutes or until the top of the cake is just firm to the touch and the sides have begun pulling away from the tin. Let cool in the tin then turn out onto a serving platter. Serve with honeyed yogurt.