I was recently asked by a newly launched website for food bloggers if I would share my experience of blogging.
I was delighted to be recognised but I did mention that my blog is still very young, that there are so many more fantastic food blogs out there and that my opinions might certainly not be theirs. One of the questions I was asked was… What’s the one thing that makes you smile about your blog? Funny that. The mere mention of bonibakes and I smile. It’s so centred around my small one, how can I not but smile.
Every cake, every cookie, every muffin – all made lovingly mostly with him looking on, waiting to lick the bowl clean. Every word, every line, every sentence, wrote with a grin on my face as I think of another amusing encounter he’s had, to share with my readers.
And then there’s the comments that are left by regular readers or even the odd random passer and that makes me smile too. Because it means that I’ve connected with someone. That someone out there has read and liked what I’ve written or that my sometimes quirky little bakes are being enjoyed. That hopefully a recipe has been flagged to bake or that my food styling and photography has captivated a response.
Or maybe… a combination of all the above has brought a smile to someone’s else face other than mine. Does that answer the question do you think? Well while you are thinking about it I hope you enjoy my latest bake – Pear and coconut cake.
Pear & coconut cake
Serves 8 • Baking time: Approx 50 minutes
250g plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
130g castor sugar
20g light brown sugar
25g dedicated coconut
2 tablespoons low-fat yogurt
3 medium eggs, beaten
1. Preheat oven to 180/Gas mark 4/160(fan). Grease and line the bottom of a 24cm spring form tin.
2. Wash and grate the pears. Set aside.
3. Sieve the flour, baking powder and cinnamon into a bowl. Add to it the sugars and coconut.
4. Melt the margarine and allow to cool slightly. Then stir into the dry ingredients along with the eggs and yogurt.
5. Pour the mixture into the prepared tin and bake for approx 50 minutes. Leave to cool for aprox ten minutes in the tin before turning out on to a wire rack.