Review: Anderson & Co, Peckham

I've written before about how one of the nicest things about having a blog is the opportunities it creates for meeting like-minded people. So when Jess of Knitting on Trains mentioned that she lived in my neck-of-the-woods and wondered whether I'd like to meet up for afternoon tea I jumped at the chance. I was really keen to re-visit a café I'd had lunch at a few months ago - especially as I'd spent much of the meal looking longingly at their rather good-looking cake selection.

Review: Sowohlalsauch, Prenzlauer Berg

I'm not quite sure why I have never written about what is probably my favourite cake place in Berlin. It isn't a reluctance to share the love for fear of never getting a table: the place is always rammed anyway. I think it might have something to do with the fact that my feelings are pretty conflicted about the place.  Sowohlalsauch occupies a large corner plot in the prettiest bit of Prenzlauer Berg and is always, day and night, really busy. During the summer the enormous terrace is full of locals, tourists, dogs, sparrows, and anyone else who is quick enough to reserve a coveted sunny spot. Even in the autumn everyone huddles under blankets beneath the huge awning that keeps off the rain and the worst of the wind.

Clementine Cupcake Recipe

Yesterday I made some pretty amazing cupcakes. Okay you're thinking, calm down with the arrogant claims; but I'm telling you, I can hardly stop myself stuffing my face with the lot of them. Lovely and moist, with a distinct but subtle - almost marmalade - flavour they are pretty much everything I like in a cake.

In Praise of Black Forest Gâteaux

I have been absent from this blog for some time. A combination of work and lack of inspiration has kept me away - apologies for that. But finally I have been driven to write by a truly awesome cake experience.

I've always been a fan of unfashionable food: fondue - one of my favourites; cheese and pineapple hedgehogs - a party nibble of choice; and now Black Forest Gâteaux. I have to admit I've always been a fan in theory. The combination of chocolate, cherry and cream - I mean, what's not to like? But more often than not they're of the light and tasteless variety and never offer enough of a chocolate or cherry hit to be really satisfying. But recently I enjoyed a Black Forest Gâteau - or Schwarzwälder Kirschtorte as they're known in German-speaking countries - so delicious I'm ready to spearhead a one-woman revival.

Review: Princess Cheesecake, Mitte

Berlin is a city that is constantly changing. From the squat bars that I so loved in the early nineties to the coffee bars of today, it's the kind of place where you can never be sure that that little restaurant/bar/café that you loved visiting on your last trip is still going to be there on your next. Although that can be sad it's also what makes the city vibrant and exciting.

Review: Bond & Brook, Mayfair

BOND AND BROOK HAS NOW CLOSED

From time to time I get asked to go along and check out a new tea venture. It's always very nice to be asked but between work, trips abroad and life in general it rarely seems to work out. So I was pretty pleased to be invited to visit the Bond & Brook restaurant in Fenwick on Bond Street recently, and on a day that I was in London, not working and, joy of joys, already in the area. The fact that they had a new pairing with Tea Palace - whose cafe closure I have lamented previously - just made it all the more interesting.

The Perfect Scone Recipe

Much as I love baking there has always been one sizable chink in my armour: the ability to make good scones. On the occasions when I have decided that nothing but a homemade cream tea will do I have attempted to make scones, but something always goes wrong. They're either too small; too hard; or too biscuity - always edible but just not right. More often than not I just throw in the towel before I even begin and opt for rock buns instead. Yesterday though I had the most delicious homemade cream tea and this time the scones were perfect. OK, I need to fess up. I didn't make them. It was actually my supremely talented sister but I have been given step-by-step instructions and I'm pretty sure I could replicate their deliciousness all on my own.