French 75 loaf cake
+ the future of this newsletter (updates & secrets)
Good morning. Today, I present a cake with spirit - the French 75 Loaf Cake. The idea came to me in a dream, insistent and impossible to ignore. I tried to shake it off, but it wouldn’t budge. So, I gave in, baked it, tested it, and enjoyed it immensely.
Inspired by the French 75 - a cocktail created in 1915 by barman, Harry MacElhone, at the New York Bar in Paris (later Harry's New York Bar), and named after the powerful French 75mm field gun for its kick - this cake takes a gentler approach.
Gin-soaked candied lemon peels infuse the sponge, together with a champagne, gin, and lemon syrup which sinks deep into the crumb whilst the cake is still warm. And because restraint has no place when it comes to cake, there's a final indulgence: a light yet rich champagne buttercream, crowned with mini lemon zest meringues, crisp at the edges, dissolving on the tongue like a satisfied sigh.
Before we begin, I have a few updates and changes (good ones) to share...
P.S This post is free! If you'd like to support my work and gain access to weekly newsletters, recipes and a vibrant, growing community, consider becoming a paid subscriber. Your support helps bring the vision of this newsletter to life. One day, hopefully, we’ll grow into a team of cooks, chefs and recipe developers - maybe even publishing daily. For now it’s just me! Thank you for being here.
At the start of this year, I shared a vision: to grow A Good Table into something bigger - a publication that could, one day, host guest columns from cooks, chefs, writers, and recipe developers. Building something worthwhile, beautiful, and above all useful, takes time, and we’re off to a strong start.
One of the aspects I love most about this newsletter is that it’s current, alive, and dynamic. A cookbook, once written and sent off, is set. But here, we can shift, expand, and explore in real-time. If something resonates, we lean in; if it doesn’t, we adjust. The direction is shaped by you, the readers. Since launching paid subscriptions, I’ve been so encouraged by this community’s generosity. In the chat, I ask what you want more of, what you’re craving, as well as features you could do without. You’re honest, and I listen.
Now that spring is here, I’m thrilled to announce a new section of the newsletter: & Friends. This section will be dedicated to guest recipe takeovers from remarkable authors, chefs, cooks, farmers, growers and food adjacent folk. Alongside interviews about their lives, kitchen processes, and more, they will be sharing exclusive unpublished dishes - recipes you can cook right now before their forthcoming books hit the shelves.
The brand new section launches next week with a special first edition - one you won’t want to miss. So, if you are currently a free subscriber, I would encourage you sign up now to access all the exciting upcoming features.
In the paid subscriber chat, many of you have asked for more single, standalone recipes - focused, intentional dishes that highlight a few key ingredients. You also want more savory recipes. So here’s the plan…
As usual, you’ll receive the Seasonal Newsletter on the first Sunday of each new month. These editions feature a deep dive into flavor pairings, a focus on seasonal produce, and a full menu of recipes (think starters, mains and desserts). In addition, there will often be an interview with a chef, cook, or recipe developer.
Fun fact: The process of sourcing, testing, shooting, writing, and interviewing, means that each edition takes approximately two weeks to produce. At the moment, it’s just me, and admittedly my pursuit of perfection sometimes borders on obsession which can be challenging time-wise, but it’s worth it.
I’m very excited about this. Expect weekly elevated yet accessible, restaurant-inspired recipes you’ll actually want to cook. Think brunches, lunches, dinners, and of course, desserts (I will never stop tinkering with sugar). I know that many of my past recipes have been intricate, multi-step affairs - perfect for creative weekend cooking projects - but I also want to be part of your everyday.
You’ll see a few changes in the style of my recipe writing. Good changes! A conversation, not just a set of instructions. A recipe, after all, is a careful choreography of detail and restraint: enough instruction to steer you, never so much that it stifles intuition. What I really want is for these recipes to feel as though we’re cooking together. You read the method and think: Ah, I see. That’s why. That’s when. That’s how. As part of this, I’ll also be sharing menus and ways to make a few key ingredients stretch across days, so cooking becomes less a string of separate tasks and more a rhythm - dare I say, a pleasure.
As mentioned above, expect guest recipes and takeovers from authors, chefs, cooks, recipe developers, farmers, growers & special food-adjacent guests. And eventually down the line, we will introduce in-house columnists.
Now, over to you. What would you like to see more of? The table is set, the conversation is open.
Keep reading with a 7-day free trial
Subscribe to A Good Table to keep reading this post and get 7 days of free access to the full post archives.