I’ve long been a fan of Dorie Greenspans Dimply plum cake and when I recently saw an enormously tempting pic Rutvika Charegaonkar had posted on Facebook, I knew I had to rustle this one again ASAP.
Now, when I need to bake, I need to do bake and not having any plums wasn’t going to stop me either. To kill two birds with one stone, I decided to use up some peaches that I wasn’t in the mood to eat as God (pr Man) made them. After all, fruit MUST be consumed. Everyday.
To take the whole thing up a notch and accentuate the peaches, I ditched the cardamom and vanilla and replaced them with 2tsp finely chopped basil leaves, 4 cloves, zest of 2 limes and half an orange. The eureka moment for me, though was when I held above four together in my hand, trying to smell them together and get a sense of wether I thought it would work. Did you know that cloves have a note that distinctly echoes the spicy notes of basil? And this is the same note that brings out some complexity in peaches! Meanwhile, citrus , especially lime underlines the fresh tart sweet juiciness of the fruit. How can this not be exciting? It’s such joy to see what flavour combinations can do. The fragrance of the cake alone was payoff enough and the layers of aromas, more delicious because of the unusual herbiness of basil. Perhaps it was the citrus and spice combo but for me, this cake tasted distinctly of Christmas.
Suffice to say, this is a much better way to eat peaches.
Do check out the recipe on Smitten Kitchens blog.
So after aaages, I’ve started baking again. And for all my intolerances, one thing is clear. Not much makes me as bone deep, soul warmingly happy as making a delicious dessert does. Not even eating it. I’ve missed baking far too much.
It’s time to start again. And the trick perhaps is, that I don’t need to eat it myself, just find mouths to feed?
This confection inspired by one of the recipes in food52, made of layers of rich coffee flavoured cake and cinnamon meringue that sandwich some amazingly luxurious pastry cream was an exciting return to my oven.
All in all, I thought the dessert was a splendid idea but I confess I feel the cake layer were not exactly what I wanted. To do justice to the medley of beautiful flavours, the crackly, crunchy, nutty-sweet cinnamon layer of meringue and the silky banana-ey custard, the cake needs to either be lighter or crunchier. So that’s the plan for the next trial. And if all goes well, I know this will be one of the unusual, stunning desserts I’ve made. And perhaps one day, you can order it from Bombay Chowparty?
A good vanilla ice cream is a thing of great joy. Use seeds freshly scraped from a pod and you have the most delicate but beautifully flavoured dessert – The perfect accompaniment to a warm piece of pie or a bowl of fruit.
When I think back to the time I spent in US, my memory of this summery day in Baltimore sometimes comes back to haunt me. To soothe my lonely broken heart I had decided to walk home so I could spend the last dollar I had on me, at an icecream parlour I had been eyeing for a long time. Taking on every decadent topping imaginable, I ordered the largest serving I could and longingly watched the server mix up the loot deliciously. Every moment of the complicated mixing process elevated my sense of anticipation and excitement till I finally got the treasure in my own hands and walked out with my trophy… only to trip on the doorstep. I can still see that ice cream cone in graphic detail – spinning in slow motion and then laying splattered at my feet…all before I could get a single lick. Yep, greed goeth before a fall.