The day ended on an up note.
I have a surplus of carrots lately. Dad’s been eating them raw and in stews and in salads and then finally asked if I could do anything with them.
Having decided I wanted to make a less dense cake than my usual, I spent some time looking into sponge cake recipes. But sponge cake/angel food cake has always been a little too light for my liking. So I decided to try out a Victoria Sponge cake instead, because at least it has butter in’t. And also because it’s the simplest formula imaginable: equal ratios (by weight) of flour, sugar, butter, and eggs.
Then, having decided I wanted to try out an Aztec/Mayan/Spicy chocolate cake, I decided to make a spicy chocolate Victoria Sponge.
Last week, or maybe a couple of weeks ago, I saw a recipe for “Rustic Rhubarb Tarts” on Smitten Kitchen.
Instantly, I was in love and determined to make them as soon as possible. However, I had no cornmeal, corn flour, rhubarb, vanilla bean, or cream and was pretty much not up for shopping. So, I improvised.
Rest of article here: http://www.2001exhibit.org/2001exhibit/yurisnight10-1.html
Chocolate and Orange: two great tastes that taste great together?
Let’s find out: Chocolate Orange Cake