A Cozy Spring Day in the English Countryside | Baking, Painting & Slow Days of Spring 🌿 Silent Vlog

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Cre: Poetry Of Slow Life



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Spend a cozy slow spring day with me in the English countryside. Spring is finally here in full swing and I've been enjoying a few peaceful, restful days in nature.

My art shop: www.dariamundi.com
(A spring shop update coming in May!)

RASPBERRY PISTACHIO CRUMBLE CAKE:

250ml milk
1 tbsp apple cider vinegar*
100g yoghurt or sour cream
2 eggs
125g melted butter
150g light brown sugar**
285g plain white flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
zest of 1/2 lemon***

For topping:

Crumble - 30g cold cubed butter + 25g sugar + 40g flour
Raspberries
Pistachio butter (or hazelnut chocolate spread or pieces of dark chocolate)

Method:

Combine milk and cider vinegar, set aside for 5 mins. Whisk sugar and eggs until slightly thickened, mix in melted butter, yoghurt, vinegar milk, lemon zest. Sieve in flour, add baking soda, baking powder and salt.
Pour into oiled and lined 20cm/ 8" cake tin, spread pistachio butter on top, add raspberries. Mix crumble topping by hand until a fine crumb forms, then add on top of cake.
Bake in a preheated oven at 180C/ 356F for about 60 mins. If your oven is too powerful, try baking at a slightly lower temperature and increase time by 10 mins.
Its ready when a toothpick or knife comes out clean.

Mixing milk and cider vinegar creates buttermilk, which gives this cake a moist and fluffy texture.
** I personally like brown sugar in my cakes as it gives a slightly nicer, caramel flavour. But you can use white sugar instead!
*** Instead of lemon zest you can use 1 tbsp of vanilla extract, I just didn't have any!

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Music: Epidemic Sound
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Find me on Instagram:
www.instagram.com/dariashew

Filmed on: Sony A7 IV
Edited with: Premiere Pro CC


Time Stamps:
00:00 - 00:31 Intro
00:32 - 02:59 Cozy Spring Day
03:00 - 06:12 Raspberry Pistachio Cake Recipe
06:13 - 09:38 Painting & Spring Aesthetic