Yep, you read that one right again… Still not done cramming cauliflower into all kinds of places over here… and in this cake it turned out to be an absolute star — most especially because it enabled me to make a really awesome nut-free and lightened up raw-ish cake — something I know will be a very welcome option for some of you and a very curious option for the adventurous rest
Cauliflowercake or Baked Mshat. Mshat or traditional Palestinian cauliflower fritters happen to be one of my favorite recipes that my mum makes, the herbs and spices really take cauliflower to a completely new level
No cake would be more apt for MY celebration than yema cake. Yema cake was named after the sweet. It is a recent trend but it actually is almost the same as an old fashioned swiss roll called brazo dela reina (meaning the queen's arm, the same as brazo de mercedes but has a swiss roll instead of meringue for the cake base)
I finally made puto (steamed cake) and I nailed it. My previous two trials were both big disappointments and my third steamed rice cake experiment was better but I forgot to sift the batter before steaming that the resulting puto has gritty "uncooked" rice in it
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'