Upgrading to a real cake plate
For years, I’ve been using a makeshift cake plate – whatever I can piece together from what I’ve got on hand. Well, this Christmas after racking my brain to come up with a gift (and family members refusing to give me yet another Saks gift cert so I can get my coveted Louboutins – hold on for six more months, I’m coming baby!) I asked for a cake plate. Tired of my unrefined (I’m trying hard not to say ghetto here – as I know it offends many people. Although really, what ghetto is assumed when people use this term? Warsaw ghetto? The ghetto I actually live in right now? Is it really unappropriate to say this? I think people are making all kinds of assumptions when using that term and making equally as many assumptions when saying it is inappropriate. Once again, I digress…) , makeshift options, I have now moved on to the big league. No, it is not the most beautiful work of art (much to my husband’s chagrin), but it is functional and most often will be on the shelf or in the refrigerator.
On to the cake
So what is the first baked good to grace this plate? Awhile back I found this recipe for Meyer Lemon Cake with Lavender Cream. Never having had Meyer lemons nor lavender in my food, I was intrigued. I picked up a container of lavender buds from a nearby gourmet store. Meyer lemons come into season from around December to February in this neck of the woods; I picked mine up from Whole Foods. Please note that these lemons are softer than standard lemons – this does not mean they are past their prime. Their taste is also not as sharp as regular lemons.
The cake in this recipe is a real keeper. It’s olive oil based, light and airy with a hint of lemon. If I had to do it again, I’d go with a different lemon curd. The recipe for the curd was a little different than normal and to be honest, I found the curd to be a bit bitter. The lavender cream was also intriguing and a definite necessity to complete the dish. But be aware that it makes a very soft whipped cream – even after freezing the cream for 20 minutes. I think it’s due to the honey in the whipped cream, so you might want to try sugar instead.
Check out the Meyer Lemon Cake with Lavender Cream for yourself.