Alternatively, you may not be wondering this. But I bet you are now.
Well the answer is: Friday. Friday is the day I leave school, forever. Except for when I have to go back to take my exams. But otherwise, Friday.
It's all very exciting and rather like the end of Grease (except without, you know, the leather and the teenage pregnancies. Well I don't know, other people might be wearing leather and getting pregnant. But not me personally), but one thing I have noticed as people sign my leaver's book is a bit of a theme.
A theme along the lines of 'so long, and thanks for all the cake'.
Is cake what people associate with me, I wonder? Is my role in secondary school not 'class clown' or 'official hottie', but 'inducer of sugar highs'?
Actually, my mum said to me the other day, 'I'm quite glad you have a bit of a penchant for cake, you know, to keep you from getting too skinny.'
YOU'RE GLAD I LOVE CAKE BECAUSE IT MEANS I'LL NEVER BE THIN. THANKS, MOTHER.
Jam Crumb Cake
Gourmet December 2007
Recipe from Gigi Cakes: American measurements at the link.
FOR THE CAKE:
140g all-purpose flour
90g of sugar
1 ¾ teaspoons of baking powder
¼ teaspoon of salt
85g melted butter
120ml of milk
1 large egg
½ cup of jam or preserves (Not sure how much this is so I blobbed a good few tablespoons on. If you want guidance: the more the better)
FOR THE CRUMB TOPPING:
85g melted butter
30g brown sugar
50g granulated sugar
¾ teaspoons of cinnamon
1/8 teaspoon of salt
140g + 2 tablespoons of flour
Preheat the oven to 400F. Generously grease and butter a 9-inch round pan.
1. For the cake: Whisk together butter, milk, and egg in a large bowl, then whisk in the flour mixture until just combined. Pour the batter into the cake pan. Dollop jam all over the surface, then swirl batter with a spoon.
2. For the topping: Whisk together the butter, sugars, cinnamon and salt until smooth. Stir in the flour, then blend with your fingertips until incorporated, then sprinkle crumbs over the cake.
3. Bake the cake until a wooden toothpick inserted in the center comes out clean, about 25 minutes. Cool in pan for 5 minutes before inverting to completely cool.Incidentally; I've just finished decorating not one, but two cakes for Leavers' Day: one as a thankyou present to the English department and one chocolate rum cake for our BBQ afterwards. Watch this space. ^__^