Old Fashioned Sponge Cake with Strawberries, Summer Meadow Style & Bordeaux moments
Kettle on
Welcome to all my subscribers this week here on *Shore to Shore* my Bestseller Substack! Thank you so much for being here I love sharing my recipes, stories and style inspiration with you. If you subscribe for free then why not think about upgrading for as little as £4 per month. I would love you to join me. You will have access to all my writing, exclusive content and my entire archive of recipes and style. Thank you so much for your support
Emily x
Bonjour I am writing to you sitting at my long kitchen table in my house in Bordeaux (all the joy) Warm sunshine, blue skies and the sound of the wood pigeons are keeping me company. I have just returned from our local boulangerie a daily routine that leaves me feeling hungry. I am adapting to life here slowly and occasionally feel overwhelmed, there is so much to do and learn. My trips to Marché des Capucins are so wonderful and I am learning so much everyday. Finding my favourite producers and now even being recognised as we say hello, talk about the weather and what are their must have ingredients. Pascal on the herb stall dedicated to just herbs is heaven. I buy coriander, flat leaf parsly, basil, tarragon and chives. Pascal tells me I must use the tarragon and make mayonnaise. Music to my ears. I hope you enjoy this weeks newsletter and I love being here with you, so thank you Emily x
Recipe: Strawberry Bundt Cake
A wonderful cake I make time and time again at home. Fill with homemade jam, whatever jam you love raspberry, apricot or gooseberry jam. Dust gently with icing sugar. There is always time for cake.
Ingredients
For the cake
4 medium eggs weighed in their shells, the weight of the eggs and their shells in
Self raising flour
Caster sugar
Butter
For the filling
1 x jar Strawberry Jam
To decorate
One punnet fresh of strawberries washed and sliced (reserve some for decoration)
Icing sugar (a great way of hiding any imperfections, and looks pretty.
For the tin
10g melted butter (for brushing tin)
1 tspsunflower oil
Preheat the oven to 180C/gas mark 4. Grease a 1.9 lb Bundt tin. I always brush with melted butter and a little sunflower oil. Wipe away any excess with kitchen roll just make sure you grease well.
Method
First weigh the eggs in their shell and measure out the rest of the ingredients to the same weight. In a mixing bowl beat together the butter and sugar until pale and fluffy. Add 1 egg and 1 tbsp of flour and mix well. Add the remaining eggs in the the same fashion and then fold in the remaining flour.
Pour mixture into the bundt tin and bake for 35-40 minutes or until the sponge springs back to the touch and a skewer inserted to the centre comes out clean. Allow the sponge to cool for 10 minutes, then turn out from the tin to a wire rack to cool completely. Once cool, use a serrated knife to slice the sponge in half. Slice in half I find a serrated bread knife best for this.
Make a vertical cut / line as a marker of your starting point and then cut in half through the centre of the cake horizontally finishing back at the starting point. Be confident and use one or two cuts rather than lots of little ones. Place the bottom half of the cake on a plate or board and spread a thick layer of jam. Place the top half of the cake on the jam and then serve topped with sliced strawberries.
Dust the top with the icing sugar. Serve with pouring cream or a good dollop of clotted cream.
Competition time
This is your chance to WIN a Nordic Ware bundt tin so you can create your own bundt creations at home. Anyone who either upgrades to a paid subscription or signs up for a paid subscription will automatically be entered into my competition to win the bundt pan. The competition will run from Tuesday 13th August until Tuesday 20th August. Good Luck, Ex.
Terms & Conditions
The competition closes 23:59 GMT, Tuesday 20th August 2024. The winner will be contacted by Emily Scott directly and chosen at random. Prize cannot be exchanged for monetary value. The prize will be posted to the winner, UK addresses only. This competition is not being run in partnership with Nordic Ware.
Summer Meadow Style
At this time of year wild flowers grow freely in gardens and meadows galore. There is something so joyful about gathering blooms from the garden and bringing them into your home and onto the table. For me laying a table is all about keeping a stripped back and simple look and using what makes your house a home. Mismatched cutlery, favourite crockery, bistro glasses, linen napkins and at his time of year flowers from the garden. Here I have used oxeye daisies (so pretty), lemons (always in my kitchen, so multi-purpose) and green and neutral tones to set the summer meadow mood. I am a perfectionist but I am slowly learning that the best moments come out of the chaos of not over planning. So try and relax and enjoy bringing your own style and energy to whatever you do.
Products are linked: Linen Tablecloth from H & M, Dinner Plates from Zara Home, Napkins from Dunelm, Cutlery from Robert Welch.
Talking Transformation
In May I stepped out of my comfort zone and travelled to Riyadh in Saudi Arabia with the Great Campaign to represent the UK government in British cooking and what I think and feel. I presented a menu to 600 delegates in the British Airways lounge of the Expo. It was quite something and I found myself feeling quite small and at times overwhelmed. I am a *Yes* person and to be able to represent the UK is a good feeling and it was wonderful to meet so many talented entrepreneurs and business leaders under one roof. I certainly was very happy to touch down on the ground at Heathrow 72 hours later a sense of achievement and relief. As everything in life generally our thoughts are not our reality. I was lucky enough to speak to Gemma from North Highland to talk about Transformation and what that means to me. Follow to link below.
Join my Community
If you like what you have read today and are a free subscriber, why not consider upgrading to a paid subscription? Rather than monthly posts you will get weekly recipes, stories, insights into my new life in France, style inspiration, interior and renovation updates, plus you will be the first to know about new events and happenings in my world. Writing is everything to me, and Substack has such a great sense of community and creativity. Why not join my lovely paid community or Gift as Subscription. I would love you to join me, Emily x
Justine Tabak x Emily Scott Apron | £80
My Apron created with British designer Justine Tabak is stylish and functional and a must have for any kitchen. Or perfect for pottering in the garden, painting or arranging flowers.
With inspiration taken from the Cornish Coast, our apron is made in 'Sand' heavily washed linen, as if lifted from a weather-beaten beach, with straps made in 'Sunshine' yellow to lift the spirits and bring joy in any kitchen. Featuring pockets for a mobile phone, a notebook and a long one for a spoon or two, the apron is as practical as pretty. Herringbone tape loop to tie a tea towel and adjustable neck strap.
One size fits all.
"The joy of this project is that two like minded, creative souls coming to together and creating something unique and beautiful. An apron has always been like armour to me. I feel protected and ready to cook.”
- Emily
“With a shared passion for seasonal food and slow fashion, it’s been wonderful to collaborate with Emily on an apron that encapsulates our love of natural, joyful and practical.”
– Justine
Loved the interview Emily - well done AND you look fabulous!
Beautiful pictures of your produce market hauls! Those herbs look so lush.
The technique of weighing the eggs and the other ingredients to match has given me flashbacks to baking with my grandmother. Happy Friday!