GOOD GRIEF! Hello all. I’m so sorry for the delay. The accursed state of my blog for the past month has been due to some mysterious issue that has yet remained a mystery despite being magically fixed with the latest version of code from DiyThemes. According to the Thesis theme creator, “your server is handling URL-based variables differently than pretty much everyone else’s server that I’ve ever encountered”…lucky me. Unfortunately this isn’t the first time that I’ve blighted with a rare problem that afflicts an astronomically limited number of the populous. The week-long eyes-glued-to-the-computer-screen bender I endured in an attempt to fix my blog produced a copious amount of stress that triggered a spondylitis episode that left me nearly bedridden for the last couple of weeks. Arthritis sucks. I’ve had it since I was 18, and let me tell you it isn’t any easier to deal with before your 65.
So, that’s the reason for the crazy delay in posting. Shesh, I’ve got to stop writing posts like this. I know prior to this last pause in posting I was finally feeling like I was getting into a groove, and almost caught up with where I wanted to be with the blog. Oh well. Sorry about that. If at first (or second, or third, or fourth, or…) you don’t succeed try, try again right??
But I digress, you came here to hear about this intriguing cake from Dorie that apparently is a staple in the repertoire of every family in France. This selection is brought to you by Liliana of My Cookbook Addiction. According to both Chocolate & Zucchini and Foodbeam, in France this is most likely the first cake that you are taught as a child.
I believe that the traditional recipe is for a simple, unadorned cake which is what is given in Dorie’s book. Dorie being the outside-of-the-box kind of lady she is, did provide a “Playing Around” option for a layer cake that I decided to try. Alton Brown’s lemon curd along with Nick Malgieri’s fluffy white icing rounded out my experiment. (If you want the recipes, stay tuned for my Iron Cupcake-but-not post later this week.)
Chocolate & Zucchini describes the cake as, “a fluffy, cloud-like and moist affair, not too sweet…” I guess my lack of French genes is showing again because while I had a not too sweet moist affair, fluffy and cloud-like it was not. The cake tasted fine enough, although not sweet enough for me, go figure. The lemon curd and icing made up for it though. My only issue was that it tended to sit like a rock in my stomach after eating. Mom loved it though and couldn’t get enough. Maybe I don’t have a refined enough palate, or perhaps (and most likely) I did something wrong yet again.