This month’s Cake Slice Bakers vote winner was the Graham Cracker Choc Chip snacking cake.
It certainly looked interesting with only 1/4 cup flour, but 1 cup of biscuit (cookie) crumbs. This gave it an unusual texture – a large crumb reminiscent of a nut-based cake, but quite coarse. Can’t say I was wildly enthused by it, but for a very quick-to-make cake that yields a modest amount, well, it’s pretty much perfect for lunch boxes.
It was supposed to have a frosting that was buttercream with marshmallow fluff mixed in; this was a bridge too far for me and so I left it unadorned. It was plenty sweet enough and I just didn’t see what the frosting would bring to the party.
So there you have it. A snacking cake by title, a snacking cake by nature. It hasn’t blown anyone away, but has been received as a perfectly acceptable cake bite. ‘Tis what it is.
And can I just reiterate how fast and inexpensive it was to put together. This is the kind of lunchbox gap emergency that I would be prepared to whip up at 9pm. *edited to add: just freshly baked, it was very nice indeed, 6 hours later…hmm. It’s really firmed up and is very dense, so I’m not so sure now*
Check out the other bakers’ opinions at the Cake Slice Bakers Blogroll.
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Cheesecake! With raspberries from our garden no less! I was hoping this one I slightly fiddled with from Olive magazine would be a very dense cheesecake, but it wasn’t quite dense enough for my liking. Everyone else said it was perfectly dense thankyouverymuch and that the problem laid not with the cheesecake but with my insistence that it should be denser. It was very, very nice though. I inhaled more than one slice and even had a little weep when Alex ate the last sliver. I was so sure that he wouldn’t want it. If you can smell burning, that’s my martyrdom ablaze. No darling, really… you enjoy it.
I will tell you this though. I have a new favourite ever in the whole world alcoholic beverage. My heart truly belongs to Muscat de Beaumes de Venice, but there is a contender for the crown. A serious contender. Chambord. Black raspberry liqueur.
I can’t rave about this enough. It is the most intensely flavoured liqueur; it’s heady with fragrance and every single person I have forced to sniff the bottle has said ‘mmmmmmmmmmmm!’. I rarely let them taste it because it is so expensive, but a fingerdip usually has them reeling. I defy you not to run out and buy an orb-shaped, golden belted bottle should you be offered a sniff.
Anyway, I added a mere 1 tablespoon of Chambord to the cheesecake and it seriously propped up and enhanced the raspberry flavour; next time I might even add two. Scandalous.
No, what really is scandalous is that when I added the tablespoon to the cheesecake and flung the spoon to one side to be washed up, there was a microscopic film of it covering the spoon so I licked it clean. Better than necking it straight from the bottle, but barely.
Buy a bottle and rave about it with me would you? Please?
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