Almond, orange and cream cheese frosting  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌

	White chocolate, rhubarb and raspberry cake Almond, orange and cream cheese frosting Claudia Brick May 2 Apparently you can expect recipes to be a rarity from me this year - cake has slid further down the priority list than I would like. It seems like a fact of life that every year gets busier (with a brief pause there with lockdown baking time), but the addition of exam study and attempts at research on top of work has really tipped it over. I’ve always wished I was one of those people who could be incredibly productive until the small hours of the morning and survive on less sleep than the rest, but sadly sometimes fatigue means only a meaningless phone scroll (maybe an episode of euphoria) and bed is possible. I am still eating (and therefore cooking) so maybe badly lit iphone photos of a thrown together risoni salad is all I can offer - but maybe that’s all you are out there making too? The reintroduction of social lives and the end of WFH really spelled the end for sourdough projects and time to page through cookbooks.  In better news, the New Zealand borders finally opened and I managed to escape back for a few weeks of annual leave. This white chocolate, rhubarb and raspberry cake was a product of Mum’s successful rhubarb plants (we also had rhubarb and raspberry tart for those with similar crops). It’s a variation on a theme - my favourite cakes are buttery, moist and rich, often nut based and full of seasonal fruit, whether that’s apricots, plums or berries. It's one layer (cleaning up 2 cake tins is just too much) and hastily dressed with a swoop of citrus-y cream cheese frosting. This one is studded with chopped white chocolate which partially melds with the batter - normally I find white chocolate too sickly but it stands up to the sharp rhubarb and raspberries here well. Get the recipe here. Currently making Peanut butter miso dark chocolate cookies: competing with the regular dark chocolate chunk for my favourite cookie. Recipe here (barely adapted from NYT). Green sauce pasta with pangrattato and ricotta: buttered leeks, capers, garlic blitzed with kale and broccoli into a silky sauce. I served mine with homemade fettuccine and ricotta, but the original recipe by Ellie Bouhadana of Hope St Radio here uses cavatelli and burrata. Either way delicious. Best banana bread: bananas for me are perfectly yellow or not edible, so once spots appear frequently languish into black-banana bread-bananas in the bowl. Not complaining when this is the outcome. Currently consuming Crossroads by Jonathan Franzen: a portrait of a dysfunctional 70s mid-West US family, told chapter by chapter by alternating members each battling with their own personal crises. Highly recommend. Killing Eve, season 4. Less highly recommend - Killing Eve has never been the same since Phoebe Waller-Bridge stopped writing it (and if you haven’t watched the first season, you should). The 4th and final season has kept me around only to see where it goes - and for Villanelle’s outfits. If you haven’t watched Fleabag (Waller-Bridge’s one woman show), that’s the priority. Like Comment Share If you liked this post from the brick kitchen, why not share it? Share © 2022 Claudia Brick Unsubscribe Melbourne, Australia