It has been far too long since I’ve participated in a food blogging event, but halfway around the world from home, and with a deli to run, bending my week’s menu around a blogging event becomes somewhat challenging. GYO (Grow Your Own) seems to sidestep all that as the title really encapsulates the only rule, and even this Andrea has been known to bend.
GYO also goes right to the heart of everything I like to strive for in food, encouraging us to use local (like in our own garden) and seasonal produce. This has it’s own difficulties in a worldwide culture of instant gratification. But also it’s own special rewards.
As if these delicious sour cream lemon cakes didn’t go straight for the g-spot (that’s the ‘gasp! how yummy!’ – spot, for the uninitiated), there is the added satisfaction of knowing I kneaded and squeezed every delicious drop of citrussy goodness out of home-grown lemons, un besmirched by modern chemicals and pesticides. Strictly speaking, I didn’t grow my own, as the lemon tree in question is in my mom’s mountainside African garden, but she’s always saying what’s hers is mine…
Baked in individual shaped cups, and inverted to show off their gorgeous architectural lines, these little cakes are all around show stoppers, especially drizzled with a little lemon zest icing and topped with the most indecently chubby raspberries just coming into season. The sour cream in the sponge ensures a cake that improves over a few days, but I’m here to tell you you’ll just have to take my word for it as they will never last past the first afternoon.