Jo Bangoura

mother of 2, part-time paid worker too

Ingredients (malt loaf): Dried mixed fruit, self-raising flour, egg and brown sugar.

I don't know what will go in my 88-cake until I make it. I have no time for preparation; my head is in a constant state of whirligigging. And I am not a baker. I am a savoury cook, and not one that easily pulls a quick tasty meal together. I work hard at it (and fret about it). I want my kids to know home cooking and real food as their foundation for eating, even if it doesn't arrive on the table on time. As they are growing, more processed 'treats' are creeping in, but I think that's inevitable. Whilst I have some control over what is put in front of them, I will try. And god, I really try.

So this cake represents me really trying. I want to be part of the outside world, and make a contribution to this project. I have given up stressing to make things that are satisfyingly 'perfect'; it is no longer possible. I have learned a couple of easy effective recipes that are perfectly adequate for birthdays and the like. But this time, with a creative opportunity, I am going to open my cupboard on Monday evening when the kids are in bed, and throw a load of cake ingredients into a bowl, mix them together and put them in the oven for an arbitrary amount of time - until the knife comes out clean. What a luxury - no planning! It may be tasty; it may be disgusting. It represents the little freedom I currently have in my life to be spontaneous. I will do my best to enjoy it!

My two boys are 2yrs 4months and 10 months.

Post-baking note: This cake finished up as a malt loaf and is officially edible, mixed and baked this morning at 6.45am before work. Like everything at the moment, it was done in a rush, squeezed in between a million other things. BUT I managed to make it! That's all I wanted!

return to the 88cakes project