Five #BakeForSyria Ideas
This Saturday 18th November sees the second Bake for Syria, a huge street bake sale at Old Spitalfields market. It’s an amazing celebration of all things baked to raise money for the humanitarian crisis in Syria. If you haven’t heard of it, #BakeforSyria is an off shoot of the incredible #CookforSyria movement that has seen chefs all over the world cook, eat and raise huge amounts of money in the process, all inspired by Syrian food. #CookforSyria is a supper club that turned into a global movement. There will be cakes and bakes from the very best bakers in London and some dear friends of mine, Henrietta Inman, Claire Ptak from Violet and Lily Vanilli. There is also a raffle hosted by the amazing Laura Jackson with some incredible prizes. Including signed copies of all my books and two tickets to my next supper club.
I have boundless admiration for the amazing team who put Cook and Bake for Syria together, Clerkenwell Boy, Gemma Bell, Lily Vanilli, Serena Guen and all the other brilliant supporters, it’s just so good to see food doing good for a so very needed cause.
If you like cake and doing good you need to come along, I’ll see you there. If you can’t get to London then here are Five #BakeforSyria inspired recipes you could bake yourself and sell to your family and friends and donate the money, or you could just make a cake, no pressure, but doing good and sharing cake always makes things taste sweeter in my opinion.
Find me somebody who doesn’t like these and I’ll deliver a batch myself. The caramel melts into the brownie as it cooks and leaves little pools of chewy warm fudgy caramel throughout the perfectly crusted brownies. (Title image)
These have a quick, fudgy meringue-like almond topping which keeps them looking a bit blonder. The smoked salt really adds something special.
Literally meaning ‘sandy’ in French, sablé biscuits are delectably buttery, crumbly and just melt in the mouth. While a basic recipe would constitute flour, butter and sugar, here I have added chopped hazelnuts to contrast with the crumbly buckwheat dough, and a marriage of beautiful flavours – rosemary, dark chocolate and orange
A cool-weather Eton mess. I love these meringues – I use brown sugar, which is pretty unusual for a meringue, but it really works. Granted they won’t be quite as peaky as the ones made with white sugar, but the trade-off is that you get more good chewiness and a deeper light caramel flavour.
This recipe is everything a cake should be, Sarah never fails to come up with recipes which inspire me. Special enough for a birthday or dinner, but straightforward enough to make any day of the week.