People do nice things when you admire their work.
I tasted this knockout loaf cake at a lovely coffee shop on holiday and wanted to give respect to the baker. Asked at the counter and got the details. Fired off a “wow!” email and thought nothing more of it.
Three days later I get the recipe in my inbox with a lovely cover note so we just had to make it. All our cakes are made with spelt so we had to tweak it from Sara’s bread flour version but we’ve managed to replicate the flavour and texture pretty much exactly.
So here it is, the Pumpkin Spiced Tea Cake, a Norfolk-Californian hybrid, courtesy of Ryes. Great with a pot of our strong Organic Breakfast Tea.