“Warm cake makes everything better.” – le pirate
I don’t know if that’s objectively true, but if you told me warm le pirate cake makes everything better, I’d absolutely believe you. Go here, for the full recipe and prettier photos.
I could tell you about the texture; the gooey lemon-curd-of-my-dreams centre, the contrastingly light and fluffy surroundings, the delicate crunch you get on top. I could pitch you on the flavour that coos to your soul like it’s been delivered to your digestive system on the wings of turtle doves. Really though, I want you to give this a try yourself, as a few others have out in the blog world (I have no qualm about jumping late onto a bandwagon). So I want to tell you about how easy this is to put together. It’s only as hard as melting some white chocolate and butter. Oh, and don’t forget to add the eggs, the recipe isn’t explicit about when you add them, and when you’re a slave to the instructions like me, you might make a rookie mistake if you’re not careful. Otherwise, this has a sense of ease that could make Nigella pout suggestively at the camera in envy.
Just, please, make this. Whip up something tasty, and treat yourself to the white chocolate that will be leftover from a 250g block when you make it. If you’re taking it to a gathering, make sure to keep it in glad wrap/cling film until the last minute, to protect it from the inevitable drooling stares.
Serve when you could do with a big, easy win on a Sunday.