Weekend Cooking: Saved by Cake by Marian Keyes

Can you remember the last time you laughed out loud when reading a cookbook? Admittedly when I am looking for a new cookbook it isn't at the top of my list of priorities, but it is an added bonus when it happens.

Irish author Marian Keyes has been a best selling fiction author for years but this book, Saved by Cake, is her first foray into writing a cookbook. As a reader, I hope that this isn't the last time she does so. As a fan, I really hope that she doesn't find herself in the same place as she was when she starting her cake making journey.

The title of this book is not just a fun title, it is a description of the role that cake played in Marian Keyes life. A couple of years ago Keyes found herself suffering with severe depression. In the introduction she talks about her depression and how baking gave her a lifeline. At one point she says "To be perfectly blunt about it, my choice sometimes is: I can kill myself or I can make a dozen cupcakes. Right so, I'll do the cupcakes and I can kill myself tomorrow." Keyes acknowledges that baking may not be the thing that saves everyone, but for her it was the thing that helped her be able to face one day at time. She went from not even owning a cake tin to having a Drawer of Dreams and so many cookie cutters. If you watch either of the videos that I have linked to above you will be able to see how much joy this new hobby that is turned into something much more has given her, which can only be  a good thing right?

I know that I said that this was laugh out loud funny but so far it doesn't sound terribly cheery but if you have read any of Marian Keyes novels, you know that she is not afraid to mix up important issues into humourous situations and her voice comes through loud and clear in this collection.  Even within the recipe you can feel her excitement and pride with the comments that are scattered through the instructions. For example, in the recipe for Lemon Curd and Pistachio Pinwheels one of the paragraphs is "When you take the pinwheels out of the oven, prepare to be amazed. They will look so professional and impressive and totally different from the last time you saw them."

In another example, in the recipe for Lebkuchen Hearts, when talking about the equipment needed - "Finally, as these are Lebkuchen hearts, you'll need some sort of heart-shaped cookie cutter. If you don't have any, you could try freestyling it with a sharp knife. Or you could simply use a different shaped cutter and change the name of the cookie to - oh, just off the top of my head - Lebkuchen Shoes. or Lebkuchen Handbags." You just know that she has done this herself before!

The recipes range from quite simple classics, where Keyes has had to resist the urge to mess around too much with the tried and tested, to more unusual recipes like a Balsamic, Black Pepper and Chocolate cake that she recommends be served with mascarpone cheese, fresh basil and balsamic vinegar which she admits sounds unusual but "at least I am not advocating anchovies".

The book is divided into sections which focus on classics, cupcakes, cheesecakes, liquid cakes, pastry, meringues and macaroons, biscuits and cookies, fruit and veg and chocolate and there is a good mix of easier and more difficult recipes in each section.

I got this book from my local library, and it is obvious that others before me have actually cooked from it, as I fully intend to do. One of the previous borrowers even left a few post it notes marking the recipes that they found particularly of interest. Their choices included Three Milks Cake, Mam's Apple Tart, Sean's Rosemary Truffles and Individual Chocolate Lava Cakes. To that list, I would add my own choices of Chocolate Cheesecake Cupcakes and Red Velvet Swirl Cupcakes (for which I have included both the recipe and the video of Marian Keyes making them) below. I left the post it notes in the book for the next library patron to discover too. I wonder how long they will last in there until someone takes them out.

I wouldn't have necessarily said that I was more interested in sweet themed cookbooks than savoury, but when I buy this, and I will be buying it, it will be the third such cookbook this year (I have talked about the other two here and here). They are all different in tone and content but I can see myself cooking from them all quite regularly going forward.

Red Velvet Cupcake Swirls

For the red velvet layer 

110g butter

170g caster sugar
1 teaspoon vanilla extract
40g cocoa powder
pinch of salt
1 tablespoon red food colouring
1 teaspoon white wine vinegar
2 eggs
160g self raising flour

For the cream cheese layer 

200g cream cheese
1 egg
40g caster sugar
1/2 teaspoon vanilla extract


Method 

Line a 12 hole cupcake tray with paper cases and pre-heat your oven to 170°C/325°F/gas 3. 

First, make the cream cheese layer by beating the cream cheese with the egg, sugar and vanilla extract. Keep it standing by. 

Make the red velvet mix by melting the butter. Put into a bowl with the sugar and beat well. Next - in this exact order! Something to do with chemical jiggery-pokery that I can't explain, but must be observed - add the vanilla extract, the cocoa powder, the salt, the food colouring and the vinegar, beating between each addition.

IN a separate bowl, beat your eggs in a separate bowl and then add to the butter/cocoa mix. Sieve in the flour and fold through. 

Divide most of the mix among the paper cases, reserving perhaps a fifth, then dollop a lump of cream cheese mix onto each paper case on top of the red velvet mix. Then divide the remaining red velvet mix into the paper cases, on top of the cream cheese mix. 

Now, swirl. You can use a cocktail stick, but I used a bamboo skewer - something with a bit of length is nice because you can get right down into the red velvet mix and dredge up its murky depths - and twirl until the red and white mixes are beautifully striped. this is an extremely enjoyable exercise, so enjoyable that I never want to stop, but I must because if I don't, the two mixes will become one and the whole thing will be pointless.

Bake for 17 to 20 minutes. Cool fully on a wire rack.

You can watch Marian make these delicious sounding cupcakes in the video below:

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. For more information, see the welcome post.