Jenn is leading the Heavenly Cake Bakers in preparing the little Molten Chocolate Souffle and Lava Cakes this week. If you view her blog later this week, you can check out everyone’s efforts. I made these mini-chocolate cakes last October, so I’m taking this as a free choice – catch up week.
We left Poznan on Monday, hence my late post. Ed is working at the air base near Lask this week. The last time we were here, he said that the guys took a break for tea-time at 4 PM – a wonderful ritual to me, a tea drinker. I thought it would be nice to send in a cake to go with their tea this week. I spent some time studying the list of cakes I still need to make that aren’t on the remaining baking schedule and looking for something on that list that would travel well. I decided upon the Golden Lemon Almond Cake; it seemed to be perfect – stays moist for days and no messy frosting.
Preparing the cake, which baked in a bundt pan, was similar to many we’ve done in the past a basic butter/sour cream batter with the addition of ground almonds, lemon zest, and lemon oil. The batter was sublime, but you probably already know about my weakness for almond flavored baked goods.
A text message (or SMS, as we say here) has just arrived from the base. The guys said it was delicious and they appreciated me baking an American cake for them. It reminded them of babka – a yeast dough baked with fruit filling and topped with a glaze. They told Ed that babka means pretty girl, or pretty girl’s cake, in this case. Actually, babka means grandmother. Can you blame them for bending the translation a bit to flatter the cook? LOL
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted to join in.