Wildflour Bakery's Kate Packwood
In Volume Five, you can see us girl crushin? all over Wildflour Bakery‘s?Kate Packwood – very few make cakes the like of hers. We teased you with pictures of her sweet bites. Now, you can try to knock some up yourself. (disclaimer: results not guaranteed, unless Kate actually lives in your kitchen)
BREAKFAST OF CHAMPIONS
Serve these beauties before a morning wedding ceremony, to keep guests going through the vows.
110g unsalted butter
110g caster sugar
110g light muscavado sugar
1 organic egg, lightly beaten
2 tbsp water
210g jumbo oats
110g kamut flour (plain flour will do)
1 tsp baking powder
? tsp fine sea salt
60g dried cranberries
30g dried apricots, roughly chopped
10g black poppyseeds
1 vanilla pod, seeds scraped out
10 tsp lemon curd (buy your own, or follow this recipe)
Selection of seasonal berries (we used strawberries, raspberries and blueberries but any will do).
1 Preheat oven to 170?C and line a baking sheet with parchment.
2 Sieve together the flours, baking powder and salt.
3 Add the ingredients to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until incorporated.
4 Divide the mixture in to ten equal-sized portions and roll into balls. Then either press down slightly onto the baking sheet and spread well apart, or for best results press gently into square (or round if you prefer) mousse rings (this will give lovely sharp edges).
5 Bake for 20-22 minutes, until still slightly soft to the touch (they will harden as they cool). Turn halfway through the cooking time.
6 Cool completely before carefully popping them out of their rings.
7 Top with a teaspoon of lemon curd and some berries.
Wildflour Bakery also top theirs with a mini earl grey madeleine, but this is very clever, so you might be better off leaving it to the experts.
Photographs: Al Higgins
Hair and makeup: Brown Sugar