Well, cake eating could easily be a sport. It certainly seemed that way when I hosted the Oxford Free Cakes for Kids volunteers meeting last weekend. I made four sorts of sweet treats in the end: carrot cake, gluten free marmalade slice, smartie cookies and mini Victoria sponges. I had hoped for the beautiful pictures, but people turned up early and I didn't get a chance! Much cake eating was done, but there was still a huge amount of cake leftover which Mr W and I have been ploughing our way through over the last week. I've put on 2lb I kid you not which is not great so close to the start of the open water swimming season. So no cake for me now, need to try to focus a bit more on starchy carbohydrates rather than sugars at least 6 days a week!
But onto what I really meant when I wrote the title of this post "Cake eating for sport". I borrowed a book from the library recently called "Go faster food". It's written by a marathon runner married to another marathon runner who wanted to come up with recipes to sustain them during busy working lives training for marathons. It gave me a good recap of good nutritional advice but obviously the recipes were quite interesting too. I wasn't especially inspired by the savoury options so much but more by the cake (surprise surprise), and since Mr W is embarking on a 400k cycle ride this weekend (yes, that'll be through the night - I think he will be starting at 6am and then completing it about 2am; fortunately the organisers are supplying a hall for people to sleep in so he can have a rest before he drives home (thus preserving my night's sleep!!) I thought I'd make something from it to help with the carb-loading beforehand and post race recovery. I offered him the choice of two recipes that caught my eye (will probably make the other one next week as I happen to have both sets of ingredients to hand), he chose the honey, lime and ginger oaties. They are described as a bit more cakey than a flapjack, but are very similar to flapjack in construction - melted butter mixed with sugar, honey, lime juice and zest, and ginger syrup mixed with raisins, oats, flour and stem ginger. Fingers crossed that they do the trick!
Gold of the Great Steppe at the Fitzwilliam Museum
11 hours ago