BREAKFAST CAKE

you heard right

All images in this newsletter were shot by Teo Della Torre, with food styling by Stacey O’Gorman and props styling by Virginia Malavasi.

Ciao my darlings,

I hope this finds you well and happy, with the sun streaming in through your windows.

This is the first of my pre prepared newsletters for my maternity leave and let me tell you, it’s a little strange and quite thrilling to be writing to you sort of from the future. I have no idea if it will still be warm and sunny by the time this email reaches you, but I sincerely hope it is.

I’ve long loved the Italian tradition of enjoying a little something sweet in the morning with an espresso. Whether it’s a soft brioche bun and a granita in Sicily, a pistachio cornetto in Rome, or a slice Ciambella cake in Emilia Romagna, it’s always a treat to start the day in this way.

Growing up, my mum kept a strict breakfast rotation of porridge with stewed raspberries or poached eggs on toast, nutrition and sustenance always being at the forefront of her mind. However, on very rare occasions, when we had leftovers from a birthday tea, she would let us have cake for breakfast. I strongly believe the odd slice cake for breakfast is part and parcel to living a good life.

And so today, I share with you my recipe for breakfast cake, inspired by the Italian Ciambella. I hope you get to eat it with the sun on your face and a bitter black coffee in your hands.

Sending love, Rosie x