We caught up with Benjamina Ebuehi to ask her about her new recipe book "The New Way to Cake"
- What inspired you to create this new recipe book?
When it comes to baking, cakes are my first love. They’re just about perfect for any occasion whether it’s a birthday, wedding or a cosy night in on the sofa, there’s always a reason to enjoy a good slice of cake. Over the many months it took to brainstorm and write this book, I knew I wanted to bring home bakers something a little different. I wanted to create stylish, achievable cakes that would help bakers expand their repertoire whilst using new and exciting ingredients that they perhaps wouldn’t think to incorporate into cakes.
- Let's talk about flavours, what can we expect to see in your new book?
The New Way to Cake puts a big emphasis on flavour and has been split into six chapters - Spice, Nuts & Caramel, Chocolate, Citrus, Floral and Fruit. These chapters have been designed to provide you a cake to suit every craving or occasion. Whilst some of the cakes will feel completely new, I’ve also tried to include some familiar favourites with a modern update like my masala chai carrot cake or the lemon, ricotta and thyme loaves.
- With the winter months well and truly here, what sort of recipes would you recommend?
The 3 recipes I’m sharing here are all perfect for the winter season - cosy, comforting and easy to put together. The Chocolate Halva Pudding is perfect for a evening with friends; it’s a rich and indulgent self saucing pudding studded with chunks of creamy halva. The Clementine cake makes use of the seasons citrus to make a light yet tart post dinner dessert. And the almond brittle cake is one of my favourites. It’s a beautiful celebration of texture – with the soft cardamom scented sponge sitting underneath the crunchy, buttery almond brittle topping. I hope you enjoy baking these cakes as much as I do and that they become firm favourites that you’ll turn to again and again.