Right now the sun is shining & cherry blossoms are suspended in trees like trapped pink clouds. Tomorrow the weather is due change its fickle tune and cold chills are predicted to storm across our hills, thug like knocking clouds from the trees and bringing my sun washed children back inside, begging for the fire to be lit. This is the cake to make in anticipation of tomorrows bad mooded weather. Reach up and grab a sprig of cherry blossom, and turn it into cake made for fairies. I made this cake on Friday night for a tiny but magical market I take my wares to in the lovely village of Grosmont, if you haven’t been come next time, it’s worth a drive. I thought I was a genius inventing milk cake but of course, I googled milk cake and discovered it’s a thing, just a thing I never knew about – anyway even if you are blossomless you need to make hot milk cake, it makes the best cake I have ever eaten, and I’ve eaten quite a few. In fact you could swap blossoms & buds for any combination of wild treats – rose icing & elderflower batter is sounding quite tempting..

Rowan Buds have the most wonderful flavour of marzipan hidden in them, their flavour transfers magically into warm milk, turning it almost pistachio green – they are the perfect partner for bitter almond laced cherry blossoms.

Head inside, light the fire & eat cake until spring returns (without pink clouds)