Tag: spice

Culinary Event |Recipe … The Singapore TakeOut {SPICE} & Recipe for Lacy Pancakes!

“1 mobile kitchen, 9 cities, 10 chefs and 15 food brands on a 365-day gastronomic journey.”
Singapore TakeOut

Singapore Take Out, New Delhi New Delhi marks the seventh stop for the Singapore Takeout on its nine-city world tour.  It has already delighted diners in London, Paris, Moscow, New York, Hong Kong, and Shanghai. I was glad to be part of this novel concept, a fun afternoon with live cooking and delicious food, made even more interesting with a good bunch of food bloggers from Delhi. In the picture below – Apeksha, Rituparna Chef Benjamin Seck, me, Parul, Rekha. Also met up with talented fun non-food bloggers like Purba and Prateik.

Photo courtesy Prateik @ Snow Leapards Blog

The event was an exclusive preview and luncheon for the media to a taste of sensational Singapore-inspired food from the Singapore Takeout, a mobile pop-up kitchen concept that unfolds – or should we say, transforms, from what looks like an ordinary shipping container.In each city, Singapore’s most innovative and internationally celebrated chefs work side-by-side a talent from each respective destination, whipping up dishes that are so unique, so special, and so incredibly delicious, you’ll be left speechless and wanting more! … Just what happened to me!From word go, from the time the container literally popped open with a state of the art kitchen fitted inside, it was a unique culinary experience, one that tantalised the palatte and left us wanting for more. It was an afternoon of inspired food, showcasing the best of Singapore celebrity Chef Benjamin Secks gastronomic expertise. He teamed up with two top chefs from ITC Hotels, Chef Manisha Bhasin and Chef Rajkamal Chopra, to serve up a mouth-watering selection of Singapore-inspired dishes. The result – delightful  renditions of Indian cuisine taken to delicious heights … fusion cooking at its best!Chef Benjamin’s best-selling dish of Nyonya Prawn Curry with Roti Jalal (lacy pancakes) and his vegan rendition of Popiah Goreng (deep fried spring rolls) filled with cabbage and carrot, were excellent and left us longing for more. The sweet red chilli dip served alongside complimenting the spring rolls beautifully! The spiced prawn curry with the tender lacy pancakes were excellent, full of subtle flavours and spices. We were lucky to see a live demo of the pancakes, and I am happy to share the recipe below. Both dishes reflected the chefs Peranakan heritage and of the diverse cultures in Singapore.

Photo courtesy Prateik @ Snow Leapards Blog

Chef Manisha showcased Duet of Asian Inspired Antipasti, a dish featuring Scampi and Lemongrass Ceviche presented in a traditional methi dhania papdi shell. Accompanying it was ITC Maurya’s specialty Chicken Tikka marinated with Laksa paste to give it a Singapore twist and finished on a charcoal grill. Our tastebuds were screaming for more. The duet fabulous, one cold, one hot, the cold served with a piquant tamarind sauce while the warm tikka tender and moist; they made for a handsome bite indeed. The delicately flavoured tikka was served over a basil naan, the anitpasti plated by the chef herself with expertise that reflected her talent and passion. As a flavourful finale, Chef Rajkamal recreated a vegetarian Laksa Pulao, which he showcased during the Singapore Takeout launch in Singapore in April 2011. I finished that bowl of pulao in a heartbeat. Even though I consider myself a small eater, I could have had another serving, it was that good. Each grain of rice separate, flavourful and in harmony with French beans tossed in a laksa curry paste. The touch of a seasoned chef came through in every bite, the spices light and endearing. The pulao was topped with a garlic raita and caramelised onions … a mouthwatering symphony of textures and flavours!

The Singapore Takeout is part of the Singapore International Culinary Exchange (SPICE) – an initiative helmed jointly by the International Enterprise (IE) Singapore, Singapore Tourism Board (STB), and SPRING Singapore which champions Singapore’s cuisine, culinary talent and food products globally. “Singapore has come a long way in its culinary journey. The country is fast becoming a must-visit destination for all food lovers, providing inspiration for culinary talent and an environment which encourages fast and furious food innovation,” says Aw Kah Peng, Chief Executive of Singapore Tourism Board, “SPICE will spur this growth on through initiatives like the Singapore Takeout, where our local food and beverage talent will collaborate, exchange ideas, and network with their overseas counterparts.”

Foodies can follow the Singapore Takeout journey on www.facebook.com/SingaporeEats.

 

[print_this]Recipe: Roti Jalal / Lacy Pancakes

Summary: Savoury Light lacy pancakes made from a flour and coconut milk batter. Serve with a prawn/chicken curry. A Nyonya cuisine recipe from Chef Benjamin Seck

Prep Time: 5 minutes
Total Time: 30 minutes
Ingredients:

  • 3 cups plain flour
  • 1 drop yellow food colouring
  • 1 tbs rice flour
  • 1 tsp salt
  • 2 cups water
  • 3 eggs, beaten lightly
  • 1 cup coconut milk
  • Oil for frying

Method:

  1. Stir flour, rice flour and salt
  2. Beat eggs, water and coconut milk together.
  3. Incorporate the flour mixture before stirring in the egg yellow colouring. Allow the batter to rest for five minutes.
  4. Heat a flat based frying pan, brush some oil, and when hot pour the batter through a container with holes at the bottom, moving in circles to make a lacy pattern. {A tin can with holes works well here}
  5. Fold the pancakes into quarters and pile them one on top of the other

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FRUITY APPLE SPIRAL SWIRLS … for Monthly Mingle

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”
Henry James
It’s time for Monthly Mingle, Meeta’s little baby that she so lovingly created in 2006. It’s being hosted this time by Aparna @ My Diverse kitchen. The Monthly Mingle call this month is for high tea snacks, something I used to find quite challenging not so long ago. No longer though since blogging has opened untold avenues. ‘Don’t know what to make’ is passe! Now it’s more like, “shall I make this, this, this, or, oooooh this”!
The call was for ‘High Tea Treats’, & I immediately got transported to the Ritz, a hotel we oft halted outside often while wandering around Central London. Never did we step in, for in those days the pockets were empty, and so The Ritz intimidating! Known for it’s afternoon tea service, the picture in my mind of The Ritz is a whimsical one … well laid tables, dainty linen, polished silver, fine china, delicate pastries, elegant petit fours, scones, clotted cream, jam … !

Reading Indulge-100 Perfect Desserts by Claire Clark led me into the kitchens in the basement of The Ritz Hotel in Piccadilly where she worked as a pastry chef in 1984. I quote from her book, “I dreaded the run up to the weekend, when the hotel held its famous tea dances. We would slave away all week constructing the intricate, delicate and elegant pastries to give ourselves time to make, roll, cut and bake vast amounts of scones on the day.”

I associate British cuisine with high tea, a tradition as elegant as it is beautiful. My first exposure to this lovely tradition was back in the 80’s when a bunch of us girlfriends had gone over to stay in a castle up in North England that was being restored by a Scottish lady. The memories are quite faint now, but I vividly remember a couple of things … the huge gate-posts made of stone with carved lion heads, early morning mist, beds of lavender, the beautiful guest rooms in hues of pastel pinks & lilac, interiors daintily done up in hand-made lace and linen made by Irish nuns … & fresh scones for tea!
I made ‘Coffee-glazed Chocolate chip scones’ almost exactly a year ago from Ari‘s Baking & Books, and some ‘Dark Chocolate, Craisin & Walnut Scones’ from a David Lebovitz recipe more recently. So this time, for the Monthly Mingle, I explored BBC Good Food for tea snacks, and found plenty of eye candy there. Beautiful options from the Olive Magazine amongst others, but I eventually settled for this rather rustic roll … Fruity Spices Swirls. I had all the ingredients on hand, & the recipe seemed simple, allowing me room for change. It’s very difficult for me to stick to a recipe to the T, as my mind tends to wander off marking its own path. These fruity swirls are something like an apple strudel, but sans the hard work of rolling paper thin pastry. Then again, something like a Swiss roll, but with rustic pastry. The pastry isn’t flaky & buttery, but is still light & full of apple, raisin & nuts tossed in a spiced sweet butter… These are an entry for the episode of Monthly Mingle that you are hosting Aparna. No eggs is just how I know you’ll love these. I even substituted the egg yolk wash for a glaze with milk to make them a 100% vegetarian! This was a fun recipe, and the resultant swirls were delicious eaten warm with tea. Big hit with the hub & kids too. I sliced 15 portions as against the 10 in the original recipe as one of the reviewers said that the portions were big. I stored the leftovers in the fridge, and the daughter devoured them back from her camping trip. I was told they tasted good cold too!
Fruity Apple Spiced Swirls
Adapted from this recipe at BBC Good Food
Ingredients:
2 tsp pie spice
3 tbsp demerara sugar
4 tbsp soft butter
1 eating apple , peeled and finely chopped
1/4 cup raisins
1/4 cup dried black grapes
1/4 cup finely chopped walnuts
350g flour
¼ tsp salt
1 tsp baking powder
85g cold butter , cut into cubes
4 tbsp demerera sugar
1/2 cup yogurt
2 tbsp milk
1 tsp vanilla extract
2 tbsp milk, to glaze

Method:


Toss chopped apple in lime juice & add raisins, black grapes & walnuts.
Beat 1 tsp pie spice and 2 tbsp demerara into the butter, then stir in the apple and raisins.
Mix the remaining spices in with the flour.
Put the flour mixture, 1 tsp pie spice, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it’s all in, stop.Put a flat baking sheet in the oven at 220C. Turn the dough onto a floured surface, then roll to about 40 x 30cm. Spread with the fruity butter, then roll up from the long side, tucking the ends over neatly. Cut into 1″ slices. Brush with milk and scatter with 1 tbsp demerara. Flour the baking sheet, then bake for 14 mins until golden and risen. Eat warm, with more butter if you dare. (We didn’t!)

♥ Thank you for stopping by ♥

As I wrap up, I’d like to thank 2morrowknight for the including my name is his list of 10 top foodies tweeters in his article on The Huffington Post here – 10 World Class Chefs on Twitter Who Make it Sizzle. Thank you!!

Posted by Deeba @ PAB

Dorothy Mae Brown’s Apple Spice Cake

“The revolution is not an apple that falls when it is ripe.
You have to make it fall.”
Ernesto ‘Che’ Guevara

There’s a great foodie blog I recently discovered & I absolutely love what she does. She bakes WONDERFUL stuff, mainly cakes, & I’m really having a hard time keeping up. Seem to get into a bookmarking frenzy each time I get to the Food Librarian, and the Dorothy Mae Brown Apple Spice Cake was no exception.

This cake is one I bookmarked off her blog on Friday, the 13th, quite the minute I laid my eyes on it. I felt an instant ominous ring to my bookmarking because of the date, LOL, but everything went along just fine.I love apple cakes, especially after the earlier Apple Almond Cake I had made from a recipe @ Dragon’s Kitchen. Dorothy Mae Brown’s cake was called spicy & I planned to make it ASAP. I had apples on the counter, & wanted to pair this up with pumpkin pie spice, nuts & raisins.

As the Food Librarian said, Dorothy Mae Brown’s Apple Spice Cake is one of the most popular recipes on Martha Stewart’s website. Didn’t make the caramel syrup to top the cake, since I wanted to cut back on sugar, and substituted a bit of wholewheat flour for plain flour, which is something I often do. Also used pumpkin pie spice in the cake as I like the flavour. If you check out the pictures on that post at the Food Librarian, you might just get tempted to make the caramel syrup as well coz it looks really nice on the cake. Her cake is much prettier than mine.

Mine was not too pretty, but it was certainly pretty delicious. Was absolutely wonderful served warm, & kept very well for the couple of days that it lasted. It made for a fine dessert with a dollop of delicately spiced pumpkin pie spice cream …. very indulgent indeed!

APPLE SPICE CAKE
as taken from the Food Librarian
adapted from Apple Spice Cake on Martha Stewart’s website
Ingredients:
1 1/3 cups vegetable oil
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1/2 cup green & black dried raisins
1 teaspoon pure vanilla extract

Caramel Sauce (I didn’t make this, just gave my cake a dusting of powdered sugar & pumpkin pie spice)
Method:
  • Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
  • Sift together flour, cinnamon, baking soda, and salt. Reserve in a bowl.
  • Beat vegetable oil, sugar, and eggs; mix on high speed until lemon yellow. Beat in extract.
  • With mixer on medium speed, gradually shake in dry ingredients until just incorporated. I had to finish it off by hand because the mixture became very thick.
  • Add apples and nuts to batter; mix to combine.

  • Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
  • Remove from oven, and cool slightly on a wire rack.
  • Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce, or just a light dusting of powdered sugar & pumpkin pie spice.

I served a few special slices with a pumpkin spice flavoured whipped cream! This one if off to Bookmarked Recipes, an event started by Ruth @ Ruth’s Kitchen Experiments. The event now has it’s very own spot on the net, & is a nice tribute to thank someone or something for a recipe that you’ve enjoyed making.

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Posted by Deeba @ PAB

Cardamom Spiced Cake … spicing up life with cardamom

“Variety’s the very spice of life, That gives it all its flavor”
William Cowper

Leafing through the Australian Women’s Weekly book on CAKES that my friend recently brought for me when she was visiting from the UK, I stopped at this Cardamom-spiced Cake. Not that I’m a huge fan of cardamom, (though the hub & boy certainly are), but because it had a little note that said this cake was a new take on the Armenian nutmeg cake. Reading the note took me right back to when I began blogging...

When I began this blog in August 2007, for the want of nothing better to do, it was the first cake I made specially for my blog, my inaugural bake as I chose to refer to it as. It had turned out to be a warm & wonderful cake, the Armenian nutmeg cake. This new take sounded entirely enticing .

I think this is a tea cake, full of spices, quite perfect for ‘chai‘ or tea, warm with spicy flavours. The method is also entirely different from most of the cakes I’ve tried before. It’s got a crumb base, & then the batter on top that makes the cake. The boy loved it & couldn’t stop asking for me (tch, tch), but the daughter wasn’t too excited about it to begin with. But I guess it grows on you, as it grew on her, & soon enough she was back asking for seconds & thirds. Browned Butter Caramel Frosting, (recipe from an earlier Daring Bakers challenge) on top added to it’s appeal, or then the dollop of chocolate ganache within, which ensured runaway success. I think this is a pretty versatile cake indeed. The original recipe used pistachios, my favourite nuts (for colour, taste & beauty), but I used almonds here as an alternate as the recipe suggested. Pistachios are quite highly priced here, & I didn’t want to weep over precious wasted nuts just in case the cake was a disaster. Other nut substitutes suggested are walnuts, hazelnuts or pecans. If you aren’t a huge fan of cardamom, I think the cake might work well with just cinnamon & nutmeg, in which case just omit the cardamom to make a ‘Spiced cake’. Another idea might be to omit the spices altogether, & add some chocolate chips with the nuts to make an entirely different version. Think on…
CARDAMOM-SPICED CAKE
An updated version of the Armenian nutmeg cake, this cake uses different spices and is more like a slice having a cake-like topping.
As adapted from Cooking Class CAKES, The Australian Women’s Weekly, pg 103
Ingredients:
1 cup self-raising flour (I used 1 cup flour + 1 tsp baking powder + a pinch of salt)
1 cup flour
1 1/4 cups brown sugar, packed
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cardamom
1/4 tsp ground cloves (I forgot this completely)
125gms cold butter; chopped
1 egg
1 tsp bicarbonate of soda
3/4 cup milk
1/2 cup almonds; chopped
Method:
  • Preheat oven to 180C/moderate oven. Grease a 20cm X 30cm Lamington pan, & line the long sides & bottom.
  • Process the flours, sugar,spices & butter till the mixture resembles fine breadcrumbs.
  • Transfer to a bowl. firmly press 1 1/2 cups of the flour mix into the bottom of the pan.
  • Use a fork to combine the egg, soda & milk in a jug, add to the remaining flour mixture with nuts, mix well with a wooden spoon. Pour mixture over base in pan, & spread evenly.
  • Bake cake for about 1 hour (mine took about 45-50 minutes). When done, cool on rack for about 10 minutes. then turn out of pan gently. Cut when cool.

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Posted by Deeba @ PAB

GINGER FLORENTINES…World of Spice Cookies Event!

“C is for cookie, it’s good enough for me; oh cookie cookie cookie starts with C.”
Cookie Monster

It’s a race against time, like a fight to the finish. Thankfully no resolutions for me this year, otherwise, one would most certainly have been not to work under pressure. But this time, cookies I have to make, & the reason is Meeta. I’m on the deadline, with ginger in one hand, & crystallised ginger in the other, getting to her World of Spice Cookies episode of Monthly Mingle @ What’s For Lunch Honey. This is one event I try very hard not to miss, & the large-hearted lady has allowed me on-board late a couple of times. This time I shall make it by a whisker…I think!! She is looking for traditional spiced cookies from around the world. My cookies come from Italy, & the spice within is GINGER. For some strange reason, ginger is pretty much ruling my life ever since I recently crystallised the root! So, armed with a jar of ginger, I scanned the Internet, & all my books for ginger cookies. The minute I saw the Florentines in The Great Big Cookie Book, I knew I had reached my destination. They had crystallised orange peel & fresh stem ginger, in addition to ground ginger. YES…Mama Mia…this was it! I substituted fresh stem ginger for crystallised ginger, increased the powdered ginger & got the most amazing traditional spice cookies I’ve ever made. Florentines sound like they should come from Florence, Italy. Though their origin is largely unknown & uncertain, Florentines are traditionally associated with Italian cookies. I hope you enjoy these as much as I did Meeta. Made them specially for you & Anita!I never get into the kitchen early in the morning, but I did today. Handsome lace cookies these, but obviously not for the faint-hearted again. The first batch I put in floated away merrily & became rivers of Florentines, something like Rivers of Babylon? I got delicious, calorie ridden, shards from batch number 1. How whimsical & ironical…pretty lace in shards?I think I’m partially to blame, because when it comes to cookies, I am over confident, & tend to ignore exact measurements. I sometimes throw in a little bit more of this, extra that, a little less something else! Not lucky every time, & certainly not this time. Have to admit though, the floating cookies of batch 1 made delicious & pretty shards, bursting with many unsuspected calories, & a nice crunch. I had to add some more flour to batch number 2 which went in to bake next. Life then looked up with the remaining batches; cookies which made a Leaning Tower of Pisa as compared to the earlier rivers. My word of caution here, for cookies like these, make sure you don’t deviate at all from the basic recipe. Was my callousness altogether, because these are very similar to lace cookies, & I should have known…Florentines are a delicious mixture of toasted nuts and candied fruit that are coated with a sweet sticky mixture of honey and sugar and baked until golden brown and bubbly. The crowning touch is a layer of melted chocolate. Florentine cookie; a thin caramelized disc of candied fruit and nuts also with a layer of chocolate on one side. When you hear the name ‘Florentine’, you instantly think it must be from Florence Italy. Unfortunately, history does not tell us its true origin. What we do know is that it is popular in Europe and that there are different forms of this sweet confection. Since Florentines contain candied fruit and glace cherries, this confection is especially popular during the holiday season. If you want to make it other times of the year you may want to stock up on candied fruits in December, as they are often hard to find other times of the year.

GINGER FLORENTINES
from The Great Big Cookie Book, pg 94
Ingredients:
Double Cream – 1/2 cup
Unsalted butter – 1/4 cup
Granulated sugar – 1/2 cup
Honey – 2 tbsp
Flaked almonds – 1 1/2 cups ( I used 1 cup)
Plain flour – 1/3 cup
Ground ginger – 1/2 tsp (I used 1 heaped)
Candied peel/ginger – 1/2 cup
Plain chocolate – 200 gms
White chocolate – 150 gms

Method:

  • Preheat the oven to 180C. lightly grease 2-3 baking sheets.
  • In a medium saucepan, stir the cream + butter + honey + sugar over medium heat, until the sugar dissolves. Stir continuously & bring to a boil.
  • Remove from heat & stir in the almonds + ground ginger until well blended.
  • Stir in the candied peel + ginger + 50gms of chopped plain chocolate.
  • Drop teaspoons of the mixture on the prepared sheets at least 3″ apart. Spread each round as thinly as possible with the back of a spoon. (Dip the spoon into water to prevent sticking)
    Bake for 8-20 minutes until the edges are golden & bubbling. Do not under bake or they will be sticky, & do not over bake as they burn easily.
  • If you like, use a 3″ round cookie cutter to neaten the edges of the Florentines while on the baking sheet.
  • Remove & cool baking sheets on racks for 10 minutes until cookies are firm. Then transfer cookies to the rack with a spatula & cool completely.
  • Melt the plain & white chocolate separately in a double boiler, stir till thick (about 5 minutes), & spread half the Florentines with white chocolate, & the others with plain on the flat side of each biscuit. Chill for 5-10 minutes to set completely.
  • Makes about 30 deliciously rich Florentines.
Just got a mail from Arfi @ Homemades to say I’d won a badge at DMBLGIT December 2008! Made me feel so good. Never in a million years did I think I would get to display something as good as this on my blog. YAY!!

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Posted by Deeba @ PAB

GLAZED PRUNE CAKE…SPICED UP FOR SHF!

“winter dusk
the rhythm of her knife
chopping fruit and nuts”
Elizabeth St. Jacques
I had a bag of prunes looking at me for ages. Sometime last week, when the weather began to change, getting cooler by the day, I was in a mood for experimenting on the baking front. Surfing the net gobbled up hours as usual, but gave me a match for a prune cake. I liked this recipe on Recipezaar & the reviews too, when I read them, though the glaze had me a bit sceptical. A milk glaze for heavens sake? Threw my thoughts to wild abandon, & plodded on with the cake. Turned out to be an interesting blend of spices & prunes…a healthy & comforting cake in all. if you’re thinking rich, luxurious fruit cake, then this is just not it. This was a light, healthy nice cake. I say ‘nice’ because the kids ate it & quite enjoyed it, i.e. asked for second helpings! (When I sliced it up, I had my doubts & was already thinking of what in the blue blazes I would do with such a HUGE cake!) Thanked my lucky stars & danced a silent jig because they enjoyed the difference in taste. The daughter didn’t take very well to the roasted almonds I sprinkled over the glaze on top, but the son was quite happy with them. You win some, you lose some I guess. This recipe would do well to head for Sugar High Friday, being hosted this month by Anita, the pastry girl @ Dessert First, the theme being spices. In her words, “For my inaugural turn as Sugar High Friday host, I’m choosing Spices as the theme. I think it’s fabulously appropriate, as fall is the perfect time for filling your kitchen with the alluring and cozy aromas of cinnamon, nutmeg, cloves, and all those other spices that put one in the holiday frame of mind.” Well said Anita!
Glazed Prune Cake as adapted from this recipe at Recipezaar
Ingredients
1 cup cooking oil
1 1/2 cups sugar
1 cup buttermilk
3 large eggs
2 cups self-rising flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon salt
1 cup chopped pitted prunes
1 cup roasted chopped almonds
Glaze
1 cup sugar
1/2 cup buttermilk
2 teaspoons butter
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
Method:
  • Combine the dry ingredients in a large mixing bowl. (Maybe I should have tossed the cut prunes in a bit of flour; that way they wouldn’t have sunk to the bottom)
  • Add all the remaining ingredients and mix well.
  • Pour the batter into a greased and floured 9″ ring pan (or 13×9 pan) and bake at 350 degrees for 50 minutes.
  • While the cake is baking, combine all the glaze ingredients in a small saucepan and cook slowly over medium heat until thickened slightly.
  • When the cake is done, remove it from the oven; prick holes over the surface of the hot cake with a fork, and pour the glaze over the top. Top with roasted almonds immediately if you like. (I turned the cake upside down to get the smooth side on top)
  • Cover and allow to cool slightly before serving (this allows the glaze to soak down into the cake).

Posted by Deeba @ PAB
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