The ingredients for this cake are shockingly simple. By some serendipitous chance, I had all of these ingredients just sitting around my kitchen already.
Of course, I am a chronic worrier. When the batter for the cake came together looking like this, I freaked a little. It was as thick as a biscuit dough, which I wasn't entirely prepared for.
But I figured that Rose knew what she was doing when she wrote the recipe, so I put it in the pan anyway and then slapped it into the oven.
I was especially excited for this event since it was my first opportunity to use the new cake plate that I had purchased a few weeks prior. Something about owning a cake plate just makes me feel like a real adult. A real adult who sometimes makes ridiculous purchases.
I haven't had much experience with doing an egg wash on a cake before, but it was clear that doing it really helped the cake become shiny and golden on top.
And here is the cake all turned out and plated up. The finished product was absolutely perfect for brunch. It was at once crumbly like a biscuit, but also sweet like a scone. A little jam or clotted cream would have complemented it nicely, but it was perfect on its own too.
The texture of this one was really interesting. It was dense, crumbly, tender, and moist. All of those things together made it a little difficult to eat with a fork, so everyone at the party just picked up their pieces and ate with their hands. Like a group of brunch-eating cave people.
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