Ruby Tandoh, my original GBBO queen, has written her last feature as the food columnist in The Guardian’s ‘Cook’. I’ve enjoyed reading her columns and have built a decent collection of her cut outs in my recipe scrap book. Her writing has been honest, her flavours have been adventurous and I will miss her.
She ended her years at The Guardian with treacle pancakes and chocolate cookie recipes. I, however, have chosen to wave Ruby off with a recipe I’ve collected (and had the ribbon in the page of for a while now); Ruby Tandoh’s Lemon Rosemary Drizzle Cake.
This recipe featured in The Guardian’s ‘Cook’ on 14th February 2015. I hadn’t realised it was Valentine’s Day before writing this – even more fitting!
You can get the recipe for Ruby’s Lemon Rosemary Drizzle Cake here, along with the recipe for Brown Sugar Peanut Butter Cakes which I’ve already made here.
I followed the recipe to a tee, but found my drizzle came up a little short. I suppose the cake is drizzled all over but there wasn’t very much to absorb beyond the surface, and mine doesn’t have a sugary crisp as Ruby’s does in her picture.
You can keep up with Ruby and whatever new fabulous adventure she embarks on on her Twitter. I expect today will be the start of the new ‘Cook’ columnist and I wish them luck – they’ve got big shoes to fill.
BYE. my final Guardian column- on Little Miss Sunshine, Clueless, 1D & eating what you want https://t.co/5REzF7RcV4 pic.twitter.com/ATH54dtNpa
— Ruby Tandoh (@rubytandoh) November 28, 2015
Oh my, that cake looks stunning. I'll have to try this out when I get the chance. I hate it when there's never enough drizzle or too much of it in a recipe. I bet it tasted amazing though.
Thank you! I'm yet to make a drizzle cake with enough drizzle for the picture perfect sugar crust! I'll have to keep trying