Openwater swimming and cake; they’re spiritually aligned, but what is the best cake for optimum swim performance?  Once again at A Lotus Rises, we’re putting ourselves on the frontline to answer the very toughest questions in open water swimming.

Photo from an earlier research project about French patisseries
Photo from an earlier research project about French patisseries. Photo credit Cat Channon

Today was the official start of what could be a lifetime of research.* Daunting for some, but we believe we have the focus and tenacity to swim and eat cake for as long as it takes and wherever it takes us – all over the world if necessary.

No more sleepless nights wondering what’s the best cake for the Nevis to St Kitts Cross Channel Swim… An end to such anguish we say! It’s time to seek out the very best in openwater baking and share that knowledge with the world.

So this morning we travelled for a whole 45 minutes to Tooting Bec Lido to meet with one of the world’s foremost openwater bakers, Fiona Bettles.

Barbarer and Fiona
Barbara  (creator of cheese scones made from a top secret recipe) and Fiona holding a plate which once had St Clement and Blueberry Polenta cake on it

On the menu today was a medicinal** few hundred metres in brisk turquoise water followed by St Clements and Blueberry Polenta Cake, devoured in the Autumn sunshine with a cup of PG Tips. Some swimmers had coffee.

Happy Winter Swimming! St Clements Polenta Cake with Blueberries , created by openwater cake baking legend Fiona Bettles
Happy Winter Swimming! St Clements Polenta Cake with Blueberries , created by openwater cake baking legend Fiona Bettles

A Lotus Rises scientific swim-cake evaluation: Fresh, light, fruity with a whole lot of zing – Bloomin Gorgeous. Swim performance? JUST LIKE Katie Ledecky – incredible!

Here is a link to the original Hugh Fearnley Whittingstall recipe.

Bettles rarely gives interviews, but did pass on this scientific baking tip ‘I never use more than 180 g of sugar as this seems more than enough’. Thanks Bettles.

At A Lotus Rises, we need to eat more cake so that you can optimise your swimming potential. If you can help us help you, please get in touch with your recipes as we’d love to feature  you and your swimming cakes on the blog.

* This groundbreaking scientific research would not be possible without funding from  the International Institute of Swim-Cake Studies.  Thank you for your support.

**It was a bit of a late night of elite endurance athlete dancing.

Author: A Lotus Rises is a Women's Swimming Collective on a mission to improve visibility, access and participation of women in swimming. The name A Lotus Rises comes from the Chinese proverb 芙蓉出水 (fúróng chūshuǐ) Out of the Water a Lotus Rises, and is used to refer to strong beautiful women in water, talented swimmers and overcoming challenges and coming into bloom.

5 thoughts on “CAKE”

    1. Thanks Barbara! Yeah it can be tough out there, but with the support of the IISCS and world class swim-cake bakers such as yourself, I believe we have the ability to finally resolve one of, if not THE most important questions in openwater swimming and I am prepared to swim and eat cake for as long as necessary. Just in case you are interested, together with the IISCS we’re welcoming submissions of (highly scientific) swim-cake analysis, for publication on the A Lotus Rises Blog. Applications are welcomed at Appreciate the top secret nature of your cheese scone recipe, however.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s