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.
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.
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.
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.