Tag Archives: Lebovitz

Layered birthday cake (gf)

David Lebovitz.

A name that acts like a comfort blanket in the kitchen. When I use one of David’s recipes, I relax and let my hands get into the rhythm of measuring, sifting, creaming, folding. Because I know it’s going to work, so well, and so easily.

Don’t get me wrong. I love reading and discovering new food blogs. I would be that much more productive and better informed about non-food news* if WordPress, Blogger and Google didn’t point me to all those food blogs and websites.

* Though I had to smile at twitter messages this week asking “Who was Margaret Thatcher?”. Or, maybe I’m just showing my age, and the company I keep?

But. When I am baking for a friend and it’s her birthday, and it’s a gluten free cake (and I have no idea about the chemistry behind gf baking), and I’m taking this cake into work, and there is no time to make a second cake when the first one goes wrong, the recipe just. has. to. work.

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That’s when I saw a recipe for a layered German chocolate cake on Gluten Free Girl and the Chef, which was adapted from David Lebovitz. Shauna Ahern + David Lebovitz = phew.

This is not the first time I’ve baked a gluten free cake, though my last proper gf cake was at Christmas, where the batter was more or less something to hold the brandy-drunken fruit together. This time, the cake will stand or fall by the taste and texture of the chocolate cake batter. What’s more, we all have our own idea of the perfect chocolate cake, our palates are honed since childhood to pick up the nuances of a chocolate cake that differ from our ideal.

So, attempting a gf chocolate cake? That was scary. But I muttered David and Shauna’s names like a mantra and boldly went where no saucy gander has gone before.

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Honey, lavender, rosemary: surprise cookies

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I like to improvise in savoury cooking. A common dinner menu in our house is “[insert ingredient] surprise”. But in baking, I am a stickler for rules and always stay faithful to the recipes’ main ingredients and dry/wet ratio.

Until Friday night.

I started to make cookies for friends who were visiting on the weekend, only to realise we had run out of eggs.

On the spur of the moment, I improvised wildly. Into the mixing bowl went honey, polenta and quinoa flour, as well as plain flour and butter. Crushed lavender flowers were folded into half of the cookie dough (this post on Food and Forage Hebrides recently reminded me that I have wanted to bake with lavender for a while). Finely chopped rosemary leaves went into the other half.

Voila “honey surprise” cookies – or, the shortbread cookie re-imagined.

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The lush buttery butter now forms the backdrop to a more complex set of flavours. Quinoa and polenta added a full bodied whole grain taste. Honey left its lingering sweetness in the back of the mouth. For the lavender cookies, the flower buds also gave a clean, herbal-floral scent and taste. Each bite was like a spring morning on a country homestead.

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