All I want to eat around here is fruit. Juicy, ripe, vibrant fruit. Watermelon, BC cherries, red berries – you name it. It is actually HOT here in Vancouver, and summer fruit is the only thing I find refreshing. Okay, you might be thinking – HOT in Canada? Oh please. But hey, this California girl knows a thing about heat, and yes, it is toasty up here. Like sweat-all-day-while-baking hot. It is most likely because we don’t have A/C and I bake all day, but still. Bring on the fruit!
Okay, okay – maybe I am complaining a bit too much. I mean, it is absolutely GORGEOUS in this city of ours. Especially compared to the months and months of rain we usually get. The sun rises high everyday at about 5am, and we get to enjoy all of its glory until literally 10pm. Last night, we had a picnic on the beach and watched the sun set over the water. It was probably the most relaxing and beautiful Tuesday I have had in a long time.
Meanwhile, since I can’t stop baking inside, I will keep eating my fruit and carry on. We currently have the most gorgeous raspberries up here, and I turned them into a glorious buttercream. Paired with a citrus-scented cake and vibrant glaze, this Raspberry Blood Orange Cake is bright and fresh. Perfect for summer.
Head on over to The Cake Blog for the full recipe!