Let them eat cake ... or bread

There's a certain satisfaction to be gained from using the right tools for a job. On Friday, I finally found the 9", solid-based cake tin of my dreams and was finally able to make a cake that was the right size. I've been using a 10" one till now, resulting in large, thin cakes that just didn't look right. This chocolate and courgette cake is a winner, though.



On the same note, I've had a couple of attempts at baking breads without using a tin -- according to the recipe, this rye and apricot bread should have been shaped into a sausage and placed on a baking sheet, but the first attempt resulted in an inch-high, mile wide loaf -- not very aesthetically pleasing. Confining it in an 8" tin forced it up high, helping to develop a more open texture. It's a doddle to make, tastes fantastic, and keeps really well for several days -- if you can stop people from eating it in the middle of late-night video-gaming sessions.