We managed to unpack everything within about a week, I'm pretty impressed with this to be honest as I know I can be a huge procrastinator. There is still one box sat on the dining table that doesn't really have a place to go. Isn't that always the way? I'm determined to remove this box from sight by the end of the week and if we can't find a place for it then up into the attic it goes.
The new house felt like home almost straight away. Evie is like a different cat. She loves how the sun comes in from the back and spreads across the floor so she can lounge there all day. She loves the tunnel under the headboard in the bedroom, she can either be found napping there or high up on top of the wardrobe. I think she loves the space most of all...and so do I for that matter. All she needed was an upstairs and a downstairs to become a happy little cat. I'm glad she's happy because when the baby comes that's going to confuse her a lot.
This was my first bake in the new house. As soon as I started measuring out the ingredients I knew how much I was going to love baking in the new kitchen...so much space! This is a cake that needs a fork when eating. It's gloriously sticky and incredibly moist. If you use less jam it would obviously be dryer but it's completely upto you...I love jam so I threw a good half a jar in there.
Lemon and Raspberry Jam Loaf Cake (Vegan and Gluten Free)
(adapted from the Babycakes NYC book)
115g plain gluten free flour
200g light brown sugar
70g potato starch
30g ground arrowroot
2 1/4 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon xanthan gum
1 teaspoon salt
zest of 1 lemon
125ml coconut oil (melted), plus extra for the tin
470ml hot water
470ml hot water
1/4 teaspoon vanilla extract
150g good quality raspberry jam
- Preheat the oven to 170 C/340 F. Grease the loaf tin with some melted coconut oil and set aside.
- Whisk together the flour, sugar, potato starch, arrowroot, baking powder, bicarb, xanthan gum and salt.
- Add in the coconut oil, applesauce, vanilla, hot water and lemon zest. Stir until smooth.
- Add the jam and stir a little to create a swirl effect.
- Pour into the loaf tin and level out on top. Bake for 25 minutes. Remove from the oven and brush some melted coconut oil on top (this creates a lovely crust just out the oven).
- Bake for another 15 minutes until a cocktail stick comes out clean.
- Let the cake stand for 20 minutes before turning out of the tin to cool completely, although it is delicious warm.