It's been a long winter, and I am so ready for the renewal that comes with spring. I want light and warmth. I want to smell fresh grass and earth. I want to wear bright, lightweight clothes. I want to drink coffee and have breakfast on my balcony.
|spring on a plate|
I can't make the sun rise earlier, but I can, fortunately, bring some spring flavours into the kitchen. I made this cake recipe in muffin cups. For the sauce, I heated up a mixture of straw- blue- and raspberries and used a bit of arrowroot powder to thicken. I left out an egg and added a little more lemon juice, baking soda and baking powder to compensate. I also used a combination of sweeteners, since Tall Guy doesn't tolerate xylitol very well. I encourage you to try it, especially since you're probably feeling a tad skeptical due to the main ingredient! Trust me - the texture is very cakey - probably the lightest, cake-iest texture of all flour substitutes I've tried. I've made it twice - no one has guessed, and I'll never tell... Next time, I'm planning on trying it with maple syrup and without lemon to see if I can get a maple chômeur type thing going on. How good would that be?