What do you do with a rich, moist cake that kind of falls apart? Easy, you make a trifle, of sorts. Then you eat it for Sunday brunch because…hey, all that cream will go off, right?
So…are you curious? Thought so. 😀
This first photo is actually showing the bottom of the cake. I put a heap of Morello cherries into the batter and they all sank to the bottom. Duh.
That meant the bottom stayed a bit wetter than the top, and that resulted in the top of the cake falling ‘away’ from the bottom when I decanted the cake onto the cooling rack. Sigh. Had to scrape the ‘bottom’ out and place it on top of the rest of the cake.
Note: the cake is a variation on the ‘Apricot and Olive Oil Cake’ recipe found in the ‘Made in Italy with Silvia Colloca’ cook book. And yes…
View original post 420 more words
Where Genres Collide Traci Kenworth YA Author 