Why sassy? Because in a world where everything is “flavour innovation”, and “consumer-driven brand line extension”, and “multisensory taste narratives”, it’s a bit radical to market a single flavour hero. Vanilla on vanilla? Come on. But the simplicity of this is exactly why it works.

Some might say vanilla’s … vanilla. But it’s not. It’s exotic. It’s subtle yet complex. Just look at it! Don’t tell me you look at a vanilla pod and don’t think, “Who the hell thought of that?” It comes out of an orchid, for heaven’s sakes! Its cultivation dates back to the 12th century! The Aztecs (repeat, Aztecs) used it to flavour food and drink! Most of the flowers these days are hand-pollinated, which is wild. Then, it goes on a year long journey of growing and drying and curing! What’s vanilla about that?

The alternatives to vanilla pods are vanilla bean paste (made with real vanilla and containing the seeds), vanilla extract (uses real vanilla), and vanillin (vanilla essence ie fake vanilla) which doesn’t. I think a quality vanilla extract is great for baking, and is good value, because if you’re only using a teaspoon here and there, it lasts a long time. Also, ssssh, but this cake doesn’t need the syrup. It can be eaten as a vanilla cake all on its own. The syrup is your sassy earrings.

fragrant orchid

into a butterfly’s wings

it breathes the incense
-Basho (1644-1694) haiku

Ingredients

2 cups self raising-flour
125 g butter, unsalted
¾ cup castor sugar
2 eggs, room temperature best
½ cup milk
1 tsp vanilla extract
1 tbsp lemon rind grated

Syrup

1 cup water
1 cup caster sugar
2 tsp vanilla extract
toasted flaked almonds for decorating, optional

Instructions

Preheat oven to 180℃/356℉.
Grease and line a 20cm springform cake tin with baking paper.
Beat butter with lemon rind and vanilla extract until as light in colour as possible.
Add sugar. Cream sugar and butter until the mix looks light and fluffy.
Beat eggs and add slowly, beating well each time. (If using an electric mixture you can add the eggs one at a time unbeaten and mix on a moderate speed.)
Sift in half the flour and add half the milk. Mix lightly with a wooden spoon. Add remaining ingredients and mix lightly. If looking course, give the mix a very quick beating to smooth.
Bake for 30-35 minutes. Top of cake should feel firm to the touch and a skewer inserted into the thickest part of the cake should come out clean.
Cool cake 10 minutes in the tin before turning out.
For syrup, place water, sugar in a saucepan over medium heat. Bring to the boil and cook for 10 minutes to reduce. Take off heat and stir in vanilla. Allow to cool slightly before brushing cake with syrup and decorating.

Hello!

Vanilla Cake with Sassy Vanilla Syrup