My cake expertise goes from the very most basic of Victoria sponges, classic school canteen pear or apple sponges, to the more exotic flavours of the lime and coconut cake (just no), raspberry and white chocolate cake (at first I thought the white chocolate chunks were lumps of butter that hadn't mixed in properly. Noob) alongside many other weird combinations of ingredients.
The cake that I would always go for though is by far a lemon drizzle cake. I know this is not always the most popular choice but it really appeals to me. I sometimes find that chocolate cakes or Victoria Sponges with lots of butter icing are far far too rich. I think it is the acid in the lemon that breaks up that buttery richness and creates a really really nice cake. Also, the tradition way to serve a lemon drizzle cake is in only 1 teir, as apposed to the normal 2 on a sponge cake, thus making it much easier to eat without having to start messing about cutting it up with a fork, and also you get the full range of cake and icing all the way through, as apposed to having to eat you cake in 3 stages: The sponge, the jam and cream in the middle and then the icing. So the spread of taste is much more evenly distributed.
So those 2 things, the refreshing tang of the lemons, and the sponge: icing distribution ratio, make a lemon drizzle is the recipe, in my opinion, to the perfect cake.
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I hate to be the man, but I love this post haha, cake is truly beautiful, and you seem to know how you like your cake!
ReplyDeleteMicky.. http://micklesmind.blogspot.co.uk/
That I do! Thanks very much!
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