Case in point:
which was supposed to be a very simple, straight-forward French Yogurt Cake with Lemon (recipe courtesy of Orangette).
Though I was sure the toothpick came out clean, after letting it cool for a spell in the pan, I removed the cake to a rack and watched the middle not just sink, but collapse. Clumps of heavenly-scented warm lemon cake fell onto the table top below.
With neither the time nor the lemons to make another, I decided to forge ahead. Once the mostly complete cake was cool, I trimmed some of the edge off to fill the hole in the center, applied the glaze and the icing from the Orangette recipe, then covered the lot of it in an obscene, swirly mound of my favorite cake fix-it: whipped cream...
I figured with a catchy name and curls of freshly-zest lemon, I couldn't go wrong.
It probably didn't hurt that the cake tasted amazing as well. Tart and sweet and, with all of that cream, light as a...
well, you can probably guess.
No comments:
Post a Comment