Today I baked this most delicious Roasted Lemon Cake with Lavender Syrup, sourced from the latest Cuisine magazine. Lemons are caramelised before being layered on the bottom of the tin (with some reserved for the cake batter). Lavender syrup (made from sugar, water and lavender flowers) is drizzled over at the end and also before serving. This is a three step cake, but so worth the effort. The syrup and roasted lemons totally make this cake.
Also (more baking), I made a second batch of Cardamom, Cashew and White Pepper Shortbread (sourced from Viva). Except I didn't have any white peppercorns, and as I am staying away from cashews while nursing (B's mother is allergic to them, genetics, etc, etc) my version was Cardamom, Almond and Black Pepper - this is undoubtedly the loveliest shortbread I have ever tasted. My mother is the shortbread queen (everyone has a signature dish), so I will be interested in her take on them.
And last, and by no means least, my little red-cheeked wonder that is Audrey, and her hyper-speed sister Lucy (addicted to contorting and binding herself up with that pink headband).