Motherbells

Great Grandmother's Cake for Two

Story

I found my great-grandmother's recipe tucked between faded pages in North Carolina. It was simple, honest, and full of heart. This cake is her legacy living on through food. I bring it to every dinner and pop-up as a reminder of where I come from. The secret ingredient is mayonnaise — her clever way of making a rich, moist cake without butter or milk. Because mayo is just oil and eggs, it gives the batter tenderness and depth.

Chef's Note

The raisin purée is the soul of this cake — it adds moisture and sweetness. The baking soda reacts with the acid in the mayonnaise to create a light, tender crumb. Don't overmix once you add the flour, or the cake will be dense. It should come together gently and quickly.

Yield

8 servings (two 9-inch rounds)

Ingredients

• 150 g raisins

• 5 g baking soda

• 375 g cake flour

• 5 g vanilla extract

• 1 vanilla pod (seeds scraped)

• 250 g organic cane sugar

• 3 egg yolks plus 1 whole egg

• 175 g mayonnaise

• 50 g chopped nuts (optional)

• Candied peanuts for garnish (optional)

Procedure

1. Soak raisins in hot water for 15 minutes, then drain and blend into a smooth purée.
   

2. Sift together cake flour and baking soda in a bowl.
   

3. In a large bowl, whisk egg yolks, whole egg, and sugar until pale and fluffy.
   

4. Add vanilla extract and the seeds from the vanilla pod.
   

5. Alternate adding flour mixture and mayonnaise in thirds, mixing just until smooth.
   

6. Fold in the raisin purée and chopped nuts if using.
   

7. Divide batter between two greased 9-inch round pans.
   

8. Bake at 350°F (175°C) for 25–30 minutes until a toothpick in the center comes out clean.
   

9. Cool in pans for 10 minutes, then turn onto a rack to cool completely.
   

10. Serve plain or topped with candied peanuts.
    

Snow Ice Cream with Coconut Granita

Story

It didn't snow often in North Carolina, but when it did, it felt magical. We'd rush outside with bowls and collect fresh snow to turn into ice cream. It was soft, cold, and sweet — the taste of childhood wonder. This recipe is a grown-up version of that memory. Instead of using food coloring, I create a golden hue naturally with turmeric. Topped with a coconut granita, this becomes my modern take on that childhood treat.

Chef's Note

Never heat the heavy cream — add it cold after warming the base. This preserves the fat structure and prevents ice crystals from forming. The xanthan gum helps keep the ice cream smooth even after days in the freezer. The granita needs to be scraped every 30 minutes to create light, icy flakes.

Yield

6 servings

Ingredients

For the Ice Cream Base:

• 315 ml whole milk

• 100 g sugar

• 40 g light corn syrup

• 20 g dry milk powder

• 1 g xanthan gum

• 315 ml heavy cream

• 30 g sweetened condensed milk

• 2 g turmeric powder

For the Coconut Granita:

• 240 ml coconut water

• 240 ml sugarcane water or coconut milk

• 1 g turmeric powder

Procedure

1. Make the Ice Cream Base In a small pot, whisk together milk, sugar, corn syrup, dry milk powder, xanthan gum, and condensed milk.
   

2. Warm gently over medium heat, stirring until smooth — do not boil.
   

3. Remove from heat and whisk in turmeric until fully dissolved.
   

4. Once cooled slightly, add the cold heavy cream and stir to combine.
   

5. Chill the mixture completely, then churn in an ice cream maker according to the directions.
   

6. Transfer to a container and freeze until firm.
   

7. Make the Coconut Granita Whisk together coconut water, sugarcane water, and turmeric.
   

8. Pour into a shallow tray and freeze. Every 30 minutes, scrape with a fork to create light, icy flakes.
   

9. Serve Scoop golden ice cream into bowls and top with coconut granita. The flakes melt softly over the top.