Tag Archives: berylbakes

My mom gave me a persimmon.  She told me to eat it as soon as possible–she always tells me to eat my fruits as soon as possible; to her, fruits are always on the brink of self-destruction–but, my habit of procrastination extends even to my eating (assuming we’re not talking about something like the chocolate cake I just snarfed down).  Fast forward a couple of weeks, and I decided I might want to eat this fruit before it got too much softer.  But I couldn’t just eat it, of course, I had to make it into a project.

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So it’s been a while, but I finally got around to baking something last week.

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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.

When life hands you carrots…

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.

And then…

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.

A tarty experiment…

Chocolate and Orange: two great tastes that taste great together?

Let’s find out: Chocolate Orange Cake