Though I have a cookbook collection of embarassing dimensions, and a host of collected recipes from family, friends, and personal experiments, some of my favorites lately have come from other peoples' blogs. Like anapestic before me, I have made myself a birthday cake. Although I am lucky enough to have been invited to two dinners and one movie for my birthday, I am sufficiently greedy to want my current favorite cake to be a part of the proceedings. I'll take some of this to my mother's place, to share with her.
Recipes from other peoples' blogs making posting easy, as the recipes are already set down, and can be linked to, rather than typed up. This yummy recipe is from the charming, beautifully designed Traveler's Lunchbox, based in Edinburgh, Scotland. The recipe comes originally from Crazy Water, Pickled Lemons, a favorite there. I think I'm going to buy me a copy with the Amazon gift certificate that arrived in my email last night.
I have made this cake many times. The only changes in my version are: 1) I sprinkle the top with lavender-colored sanding sugar, instead of confectioners' sugar, because it is pretty and crunches, and because it signals, by color, the presence of lavender, and 2) I add a drop of orange flower water to the batter, before I bake, because I love this flavor combined with fresh orange juice.It seems approriate , too, in a mediterrainean sweet. It is a rich moist cake with a lovely crunchy top, buttery, but not too heavy, and it keeps well. The flavors are, in my opinion, out of this world.
Since there is quite alot of grated zest in this cake, it is particularly important to get organically grown oranges, if you can. It may be difficult, if not impossible, to wash toxic residues from citrus peel. For awhile, I was at a loss for culinary grade lavender in Pittsburgh. It didn't seem to be available at our very own Penzey's, in the Strip, nor was it in the Penzey's catalogue. When I asked the counter guy at Penzey's, he produced a jar from the back. He wasn't sure why it was not on display and treated like contraband, and I haven't figured it out yet. I guess it never hurts to ask.
Happy Birthday Lindy! Thanks for your kind words about my site, and I'm so pleased this cake is a favorite of yours too. Reading your description of it makes me want to whip one up right now! I can of course highly recommend Diana Henry's book - it's full of many unusual, inspired recipes. And thanks for the idea of adding some orange flower water, that sounds delicious.
Posted by: Melissa | February 09, 2006 at 11:35 AM
Happy Birthday Lindy! I hope you'll enjou a great day with your loved ones. Cheers!
Posted by: Baking Soda | February 09, 2006 at 03:50 PM
Happy birthday, Lindy! This cake sounds utterly splendid.
Posted by: Kimberly | February 09, 2006 at 08:52 PM
Happy birthday! The cake looks splendid, too.
Posted by: anapestic | February 09, 2006 at 11:42 PM
Hello Melissa- Many thanks for a now favorite recipe. Recently, I bought some rice flour, to try out your Persian cookies.
Hello all-and thanks-and a Happy birthday to you too, anapestic, as well as to Ms. A. Hope she has a good one and enjoys her yellow cake!
Posted by: lindy | February 10, 2006 at 06:46 AM
Happy Birthday! I like self-baking birthday girls... That cake looks delicious.
Posted by: Luisa | February 10, 2006 at 10:49 AM
Happy belated birthday, Lindy! The combination of orange and lavender in this cake sounds quite delicious! Wow ... do you believe I haven't yet finished the three b-day cakes in my fridge and am already coveting this one??
Posted by: Tania | February 22, 2006 at 11:46 PM